Running a 22" WSM at 300* with Stoker
Does anyone else have experience cooking on a 22" WSM at high heat using the Stoker? I have been trying to run mine at 300* in competition, but even though I can usually get it up to temp, it never seems to stay there. It never fails that after about 1-2 hours the temps start to creep down until it settles at 250. I've tried adding a chimney of lit charcoal, adding lump, the temp will go up and then creep right back down shortly after.
Currently, I am cooking with briquets and I have a feeling I need to go with all lump for these cooks. Unfortunately, lump has been near impossible for me to find anything around me.
Mark aka Earl
Slower Lower BBQ
(2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast Red
Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it)
180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014)