- Sep 27, 2020
- 3
- 2
Hey Everyone! Glad to be a part of the group! I’ve been smoking for a few years now, definitely still learning. I’ve got a Dyno-Glo Signature series upright charcoal smoker. I’ve sealed with lava tape. I use charcoal briquettes and either soaked wood chips or chunk wood. I have a dual probe thermometer, one for meat, one for grill. I have been having a hard time sustaining a good temp for more than a couple hours at a time. I use a chimney to light up the charcoal before putting it in. Usually a full basket. I adjust the intake and exhaust accordingly to try and learn how the smoker works best. Any help or advice would be greatly appreciated! I do a few briskets a season, so I’d like to get good at temp control.