My first post here. I bought the Brinkmann and did some of the usual mods:
Drilled holes in the charcoal pan on the bottom sides for better ventilation
Installed a charcoal grate about 1-1/2 inches above the bottom of the charcoal pan
Moved the feet to the exterior of the smoker. Charcoal pan rests on (2) 16" round paving blocks
Installed a thermometer in the top
Drilled vent holes in the top and installed an adjustable damper.
I'm in the final stages of seasoning the smoker now. It's held a constant 300-325 degrees for a couple hours now with water in the water pan.
My question is that once I load up the smoker with food, should I expect to see the temp drop down into a lower range? I'm concerned that this temp is too high for good smoking. Please excuse the dumb question. This is my first attempt at smoking food and I've got a couple racks of spare ribs that I'd like to do tomorrow.