Temp Issues

[bubbabbq]

Hey guys. I am brand new to smoking. I have 2 smokes under my belt (Pork loin and Brisket). I have a very cheap char broil off set cooker. Have tried some of the suggested mods on it but have few to go. I am wondering the trick to not let the temp get so low when you have to spritz or re brush the meat.  I dropped 100 degrees and had a hard time getting it back up. I am wanting to maybe go to a competition sometime and am wondering if I can even do it with this kind of cooker or if I need more than one. Thanks.

 

[davidhef88]

I don't spritz or mop anymore for that reason. It adds too much time to the smoke. If your looking your not cooking.

 

[oldschoolbbq]

Do not "peek" , if your meat has a good Rub and you did not over sugar it, It will be good to go, here I only Rubbed ,used the (rule of thumb---1.5hrs. cooking time / every pound of meat. It will take ore than that (normally) but keep watching temp. till done ; my smoker is larger than yours, however the principle is the same:

Just feed the embers now and then. Read this:http://www.smokingmeatforums.com/a/stickburning101      it will get you closer.

Have fun and...

 

[flash]

I spritz, but only before wrapping meats in foil. Never had an issue.