- Joined Oct 12, 2010
Hey guys, I brand new to this. I was offered a great deal on a custom built smoker from a friend at church, I jumped on it. Now I am having a little trouble keeping the temp were I want it for more than 30 minutes. The smoke chamber is very large, about 2 ft tall and 3 ft round. the entire smoker is made of 3/8' steal. The chamber where I put the meat is 6ft long, and 2 ft deep. I start my fire with 2 chimneys full of Kingsford, once that is going good I put it in the fire pit. I then add 10 or so 1' to 1 1/2' of oak, then 6 or so 3' to 4' pieces. This normally takes about an hour to get a good bed of coals going, Once the smoke chamber hits 225 I put in the meat, Using the vents I can normally keep it at 225 to 230 for about 30 minutes before I have to adjust the vents, If I walk away for more than 10 minutes it will get up to 250 and even 275, it seems to be a constant game of adjustments. I just can't seem to keep it steady for more than 30 minutes, any suggestions?