SmokeyD

Hey Wade, Thanks for all the info! So I'm super new to this but had some success so far, my issues is mai tai I g the temperature. My process so far 1) Light coals in chimney untill white 2) add to coal tray 3) put main body on and assemble bottom rack, ad meat, then top rack and meat 4) Put on lid and open all vents half way 5) chuck in some flavoured wood to the coals My issue is the internal temp rockets to about 130-150c, then over about 20mins drops to 90 and I cant get it back up. Even with all the vents open. I'm currently 1hr into a smoke of 5kg of chicken. And the temperate has been hovering around the low to mid 90s the whole time. My solution is just to chuck in some more coals. But I am positive I am could be doing something better, what's your thoughts? Thanks! Matt