swinn
Full Fledged Farker
Ok Brethren, need some advice. I am cooking 6 pork butts today and have had the worst time ever keeping temps up. This is by far the biggest cook I have done on my Bandera. I am using "Best of the West" limp charcoal and pecan wood. It's not a terribly windy day or cold out. Why am I fighting this so bad? Is it just that much meat crammed into the smoker?