slowerlowerbbq
Full Fledged Farker
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.
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.