- Jan 16, 2010
- 34
- 15
I ran this the orevious night after assembly to get a feel for it and emptied a bad of lump from Publix. It just about filled the ring up. I made a hole in the center and dumped a half chimney of lit lump and no problems for over 4 hours with hardly any adjustments. According the stick thermometer is was 250. ( I don't know if it's accurate or not but I was just testing the smoker).
Yesterday I put on a brisket. I filled up the ring with royal Royal oak and did the same as above but about 45 minutes in bam it shot up to over 325!. The only thing I did different was put more water in the water pan. So I took off the brisket and dipped some water out but that didn't help really. Not sure if having the lid open that long caused more air to get in and keep the temps up or what. So I just waited it out and about an hour later it calmed down to about 260 and yhat was with all vents shut off. The coals in the bottom were glowing red. It's weird to me. Any advice? I tried to pack the coals together.
One last thing, what is a good upgrade thermometer to the stock 22?
Yesterday I put on a brisket. I filled up the ring with royal Royal oak and did the same as above but about 45 minutes in bam it shot up to over 325!. The only thing I did different was put more water in the water pan. So I took off the brisket and dipped some water out but that didn't help really. Not sure if having the lid open that long caused more air to get in and keep the temps up or what. So I just waited it out and about an hour later it calmed down to about 260 and yhat was with all vents shut off. The coals in the bottom were glowing red. It's weird to me. Any advice? I tried to pack the coals together.
One last thing, what is a good upgrade thermometer to the stock 22?