Reverse smoker

[Hanson Market]

Got a new reverse flow smoker and the bottom racks are getting too hot. I'm charring the bottoms of my pork butts. I run a constant 225, any ideas would be greatly appreciated. P.s. this is my first day on your forum you came highly rated.

 

[Chasdev]

Same problem when I installed Tuning Plates in my stickburner, the reverse plate metal is too close to the cook grate.
Once fully heated up that metal radiates heat to the meat that smoke/hot air would not have.
There's a minimum distance between the underside of the cook grate and tuning plates or reverse plates, I don't remember what it is (7 or 8 inches maybe?) that prevents the effect, but I do remember the same thing happening to me.
I got a little relief by placing the meat on cooling racks which sat on spacers, in effect raising the meat to near the top of the cook chamber and it did help.

 

[flatbroke]

Try placing a 1 inch square tube parallel with opening and rear of smoker wall and lifting setting the bottom rack on that. It most likely end your issue.

 

[SmokinAl]

What brand of smoker did you get?
Al

 

[Hanson Market]

Sling n steel 15 foot w/charcoal grill

 

[forktender]

Put a cheap foil water pan under the meat, add and inch or two of boiling water to the pan.

 

[forktender]

Sling n steel 15 foot w/charcoal grill

Call the manufacture and tell them the problem and see what they have to say.

 

[pineywoods]

The first thing that I'd do is put a couple thermometer probes on the grates and see if the temps there are the same as the thermometer mounted on the smoker shows.
I haven't seen that smoker before if you can post a few pics for us try showing the inside as well such as grates and the distance between the grates and reverse flow plate. Does it have a drain on the bottom?
There is quite a bit of knowledge on SMF I'm sure we can figure it out just need more info. Are your temps running about the same end to end and side to side? As I said pics would help us get an idea of what your working with