Thanksgiving cook report......
not so good.
I had 2 - 12 1/2# turks on the grill, and it was keeping a consistent 250*, Around noon, my buddy asked if he could throw in his ham to warm it up( 40* out of the refridg.) I said sure... (This decision may have been hampered by the 2 hrs of drinking, as it was already noon..)
That was the turning point, I tried to bring the temp up, but could not, as I would light of cans of charcoal and throw them in the firebox, the temp would not increase, even with the air vent wide open, actually, this seemed to suffocate the existing coals. I began stirring the coals, as the back side was black, and the front was red hot. All this seemed to do, was stir up the ash, and deposit it on the turkeys.
Long story short, 2 hrs after they were supposed to be done, I pulled the now ash covered birds from the smoker and finished them off in the oven, the ham came out good.
Lesson learned, In the design of the smoker, I assumed the coals would draw fresh air from the vent under the coals, to the back of the box, utilizing the whole firebox, this was not the case, as it was designed, it only is using 1/2 the firebox at the most. Secondly, don't stir the coals.
Mods made the next day.
A ~2" hole was drilled in the lower end of the firebox opposite the air vent ( installing another 4" vent will be done Saturday) 2 days after Thanksgiving ( Saturday) I cooked Ribs with the mentioned mods. The firebox ran hot front to back, and for a 6 hr cook, I used only a fraction of the coals I had previously. For my next cook, I will try loading up the firebox with coals, and do a temp control with the vents only. Saturday's run was coal based, and I had to add coals every 45 min or so.
Thoughts, comments welcome.