1.5-2" intake and exhaust will get you to 300*.
Question, when are you adding your meat. After reaching 300*, before?
How large/dia is your coal basket?
I never get moisture in the bottom of my drum/drums.
Grease after cooking fatty meats like bacon. YES, but it is grease that I use the ash to soak up. Never moisture.
If you are spritzing, don't.
How much and what type or rub are you using?
How often are you checking/removing the lid?
Are you cooking meat that was brined?
Are you using a drip pan?
Have you ever checked to make sure your intake is not clogged with ash. From when moving? That tall pipe is a restrictor. Even worse when having alot of ash build up.
Just trying to figure this out.
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