Hey there,
A few weeks ago I built my first smoker with the big poppa smokers kit. Since then I've used it twice to cook ribs and a few times with no meat just to get used to controlling it.
Last weekend I used it with no meat to test how long I could get it to go for using royal oak briquettes. After about 6 and a half hours the temp started to drop. Today I made ribs on it and this time I used royal oak lump. The basket was near full when I started and I was able to maintain 225 for about 4 hours. The last hour of the 5 hour cook it was down to just below 200. And when I was done I looked down in the bottom and saw that there was not much left burning.
Now from what I've read I should be able to maintain 225 for 15+ hours with this kit, so I'm wondering what I'm doing wrong? I realize there could be a lot of things affecting this, but I'm wondering what common mistakes cause this to happen? I should also mention I've added a pizza pan heat deflector and stainless steel bowl water pan.
Thanks
A few weeks ago I built my first smoker with the big poppa smokers kit. Since then I've used it twice to cook ribs and a few times with no meat just to get used to controlling it.
Last weekend I used it with no meat to test how long I could get it to go for using royal oak briquettes. After about 6 and a half hours the temp started to drop. Today I made ribs on it and this time I used royal oak lump. The basket was near full when I started and I was able to maintain 225 for about 4 hours. The last hour of the 5 hour cook it was down to just below 200. And when I was done I looked down in the bottom and saw that there was not much left burning.
Now from what I've read I should be able to maintain 225 for 15+ hours with this kit, so I'm wondering what I'm doing wrong? I realize there could be a lot of things affecting this, but I'm wondering what common mistakes cause this to happen? I should also mention I've added a pizza pan heat deflector and stainless steel bowl water pan.
Thanks