I will try extending my exhaust down to the rack. It is at the top and my guage is almost at the top. I have probably been cooking way too cool. It has taken forever to cook. The meat temp would finally get up there but would take too long. I will also raise my fire rack in the fire box. The smoker I have is the Brinkman Smoke N Pit. It is not real thick but is thicker than some I have seen in some of the discount stores.
Thanks for all the help.
|