Workhorse 1975 delivered today

[gunzby]

Another way to find hot/cool spots... Get a can of biscuits... spread them all around and watch how they cook... The doneness will tell you where it's hot and where it's not

Just used an infrared thermometer and checked a steel plate I put in there. The lower thermometer next to the stack read 235 and the steel plate read 235.

The hot spots on this pit depend on how open the stack is. At wide open it’s closer to the middle. At 2/3 closed it’s the first ten inches from the fire box

 

[912smoker]

So far so good. Now if the weather would cooperate it would be even better.

I don’t recall ever firing up a smoker where the humidity has stayed between 80-90%, but it’s made things a little more challenging

That's pretty normal for us in SE Ga.

Keith