Originally Posted by Kevin
Tim, don't know if you remember it, but you helped save one of my cooks with this exact advice. I had packed the Smoke King too full and I was actually restricting the air flow with too much meat in there. Did a little rearranging to accommodate better air flow and the temps climbed right to where I wanted it to be.
Thank you for that.
Ah Yes--those were "the days"
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.