Temperature swing depands on the controller and the smoker itsself.
Yesterday I smoked 2 lbs mutton together with potato, sweet potato, and corn
I set smoker temperature at 320F and meat targeted at 160F.
It took about one hour for meat to reach to 160F.
I kept the meat at 160 F for 3 hours.
It is well done and juicy too. NO wrapped, not watering.
In chinese tradition we eat meat always WELL DONE.
Personally I think that temperature effects less on mutton.
The smoker temperature jumped between 317F to 321F. In most time 319F to 321 F.
When keeping meat at 160F, smoker temperature dropped also and the corn was half done, OK I ate it. but the potato and sweet potato were nearly un cooked.
I used reverse flow offset grill with my gravity feed burner and controller of LION.
For the grill please visit www.allchinas.com
and Model is Reverse 282
I add 1" of lining by stove mud inside, which is not shown in the web pictures
Even with reverse flow, and forced circulation inside the grill, temperature difference from left to right is as high as 10F.
Does anyone mearsure temperature difference at both ends on a common offset