Charles Taber
New member
Background. I previously had an 18.5" that I smoked lots of ribs, butt's and chickens with no significant issues keeping temps in my target ranges. Recently upgraded to a 22.5" found on Craig's list. My 1st smoke on it was a half Boston Butt with temps spiking to 300+ with bottom 3 vents closed and top barely cracked open. Eventually temp dropped to 295. I used both a new lid temp gauge and a ThermPro. Lid gauge measures about 35 degrees cooler than the ThermPro - which tested accurately using the boiling water and ice cube methods. Thought maybe I over loaded the charcoal basket and/or waited too long to start closing bottom vents on the butt smoke. Today I threw on a 6.5# Texas Brisket Flat barely filling the charcoal basket half full this time. At 225 I started closing the bottom vents to about 25% leaving top vent wide open. In 20 minutes the smoker temp had risen to 290 so I closed all 3 bottom vents and set top vent to 50%. 30 minutes later smoker temp was 304 so I closed to the top vent to maybe 10% open. An hour later the ThermPro is reading 267. I'd appreciate any thoughts or suggestions about what the cause might be or what I might be doing wrong (?).
Thanks Charlie
Thanks Charlie