Thread: Tough meat
View Single Post
Old 08-31-2009, 05:13 PM   #8
SmokinPaPa
On the road to being a farker
 
Join Date: 08-19-09
Location: Monte Vista, Colorado
Default

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.
SmokinPaPa is offline   Reply With Quote