Firebox and brisket?

[haydenfox]

Ok, I bought the worst smoker in the world. Some issues I will fix, such as darn near every seam leaks. Other issues, heck I might as well make this guy a burn pit and buy another one.

Anyway, controlling the temp at the firebox is impossible. If I try to adjust it closed any at all to retain heat the coals go out, quick, and the temp drops. I know the temp dropping is a cooking chamber issue but as far as the firebox?

I smoked (tried) a brisket flat today. The temps held between 200-235 for 4 hours. When I pulled it to wrap it looked like smoked ham in the GS. Hardly any color at all. What happened? Im using 2 Maverick HD 8 (maybe ET) to keep up with temps at both ends of the smoker. ET 733 is on the way.

 

[smokinsmoker23]

I sort of have heat control problems also on mine. I just posted couple days ago about it. I have problem with vent and airflow trying to keep things going right. I find getting firebox temp hot is a challenge for me also. I get heat in cooking chamber but was suggested to wrap my smoker with insulation, I guess to help keep heat in chamber to keep it hotter which makes sense.
I learned from previous smokers i've had about heat n smoke leakage so when I bought the one I have now I sealed up all openings before I even used it....lol....easy fix....lol
I have yet to try the wrap like suggested but thought I'd pass it on to u. Maybe wrapping smoker will help as far as covering firebox, I don't know considering it would be super hotter then chamber.
I mostly cook pork ribs n butts/shoulders....never tried brisket but from what I read n watch on TV like BBQ pitmasters brisket is a long cooking process, like 10,12,14 hours. Guess u can say brisket is intimidating to me...lol