Here is what I can say;
I have an offset non wide body, and have about thirty cooks under the belt with it. Temp can be funny. I use a water pan on every cook with it and place it on the lowest grilling rack. I have had the most success with it when the pan is a lost he whole size of the rack, this seems to regulate best.
I use a maverick digital and place the probe on the rack nearest the thermometer in the door (which I have replaced with a better one. Sometimes I will still see some disparity between the two but I think that it is due to the slower response time f the in door model.
Methods I have used;
Light a three quarter full Webber chimney of briquettes, fill bottom of basket with lump (seems to work ok) temp usually around 235 to 240) but can be annoying if they light the bottom to fast.
Fire brick place in the middle of the Box to create a maze and then about 10-15 light briquettes in the front left corner. This provide a pretty consistent long burn but is not something to use with this smoker in cold weather. Always make sure your using almost boiling water in the water tray or it will take forever to heat up. Using this method you Get about five and a half hours before you have to add more fuel.
I usually use wood splits for smoke that are long enough to span the fire box so they are not in direct contact with the coals or I use some large chunks placed along the maze.
Type of briquettes or lump make a big diffence, some pure hard wood briquettes I use burn way hotter than say kingsford or other brands (I just suffered through this tonight with some different briquettes)
That being said it is a great smoker for poultry because you an get it hotter. But it takes a bit of practice to get the 220-240 for long periods of time. For the price it is awesome and if you want it to be easy get an electric model etc.
If you have any specific questions let me know, I'm will to share my experiences.
Cheers,
Kevin
