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I put a brisket on last night and actually got it to burn all the way. I found some other post about the tubes and followed that advice and it worked. This was my first smoke on the new grill and to my surprise the grill itself produced a good bit of smoke between 225 and 250.
I have done over 50 lbs in this smoker without a hitch before. This is the first time I’ve linked it this way. Never again. No water pan for first hour. Water pan for the next 6 hours then again without. Temp probes about mid way in smoker. My bacon on the bottom maintained the exact temp as the...
So I ended up moving half to my oven and half to my mes40 and the summer sausage to a hot water bath and they all climbed pretty quickly. I wonder why it wouldn’t climb in my big smoker even though I kept a 170-180 temp.
It's going good because the doors open. After they are closed for a few it really slows down and just about goes out. I have a 5 inch hole under the burner as well as a vent as shown on both sides. As for the dowels I have that under control now.
Trust me I've been lurking on here for a while. But that's the kind of info I need. I don't want to be almost finished and realized I should have done something different.