Hello I'm john and I'm new on here I'm aware there is an introduction fourm.
I've been smoking since 2011ish all done on believe it or not a weber kettle.
Recently I purchased a weber smokey mountain 22.5 and i may or may not be having a problem with it.
I set it up as instructed in the owners manual with the exception of no water in the pan. I did a dry run the day before and it got up around 240 degrees. I let it burn out did not touch anything besides reloading the charcoal. The next day I light it and I let it preheat to about 180 this took 35 mins or so.
When I put my 3 slabs of pork ribs in with temp probes they read 35 degrees. Now after having the food in there I noticed the smoker only reheated to around 80 degrees and it would stay within 40 to 50 degrees of what the meat inside it was.. any ideas I mean I understand some temperature loss is expected due to the cold food but this seems excessive to me?
I will say the 3 slabs took 6 hours from 35 to 204 degrees and came out wonderful. I had 1 bottom vent open 1/2 way top vent wide open, watching some guys on YouTube say 1 vent is all you need...?
Thanks for your help in advance.
I've been smoking since 2011ish all done on believe it or not a weber kettle.
Recently I purchased a weber smokey mountain 22.5 and i may or may not be having a problem with it.
I set it up as instructed in the owners manual with the exception of no water in the pan. I did a dry run the day before and it got up around 240 degrees. I let it burn out did not touch anything besides reloading the charcoal. The next day I light it and I let it preheat to about 180 this took 35 mins or so.
When I put my 3 slabs of pork ribs in with temp probes they read 35 degrees. Now after having the food in there I noticed the smoker only reheated to around 80 degrees and it would stay within 40 to 50 degrees of what the meat inside it was.. any ideas I mean I understand some temperature loss is expected due to the cold food but this seems excessive to me?
I will say the 3 slabs took 6 hours from 35 to 204 degrees and came out wonderful. I had 1 bottom vent open 1/2 way top vent wide open, watching some guys on YouTube say 1 vent is all you need...?
Thanks for your help in advance.
