MrNess23

Does anybody have any idea where I could source a metal strip like this?

Hi @General85, I just try to pile as much fuel in the pit as possible. I went through an entire large bag of coal and pieces of wood I found around the garden just to complete the cook and keep it between 250°-275° when cooking the lamb ribs. I had to stay by it's side near enough the whole 3hrs. Oh and no.23 is this

Hi, I'm a newbie to this smoking lark. I recently purchased the Kentucky smoker and have cooked a few things since I bought it last week (lamb ribs, burgers, sausages, chicken) and having read through this thread regarding adding the additional mods, which I think it will sort a lot of my problems out, maintaining a steady temp still feels like it'll be a problem for me. I've looked through vids and read posts on the internet about vents and so on but whenever I fiddle with them the temp just falls instantly. So I have to cook with the firebox side gate open and chimney wide open. Any adjustments sees a drop and will keep going until spent. I will buy the stove rope and silicon sealant today, but is there anything else I'm not doing correctly? Also, (this is my real stupid question) item 23 (the black pan attached to the hanging grill) what is that for exactly? Seems pointless