Thought I would share my graph ...

After a lot of work and experimentation, I think I finally got my smoker and stoker running in unison. I love my Kingfisher but in order to keep temps in line I had to slowly and coals every hour and a half. And when I would load it full of coal they would all take off and I would have temps over 300. Well this weekend it came together and I added coal twice in a 12 hour cook.
What do you think?

What are the drops from noon to 2? Is that opening the smoker to check on things? Looks like the fan was working hard to keep up the temps, but it seems like a pretty consistent cook.

Is the kingfisher an offset cooker? I've heard good things about them, but don't know what you are cooking on.

We had a party that night. So we cooked several butts and a couple brisket all day. And started tossing ribs and sausage on at noon.

Yep, Kingfisher Backyard Bonanza, its great if you need to cook a lot of food.