What type of charcoal are you using? How much do you have the exhaust open? How much meat are you putting in the smoker? Are the racks completely full perhaps impeding airflow? Do you have a diffuser plate? Sorry for all the Qs, just trying to help.
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer
Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook