Ok - i am 15 minutes into my first smoke (2# pork tenderloin). I'm having trouble keeping the temperature at the 220-225* mark, it keeps wanting to get up to around 285*, even with the actual burner off. I have a Masterbuilt with two doors, so i have the bottom door at the coal pan ajar slightly, which seems to be doing the trick, but obviously that is not a good long-term solution.
Anyone have any good tips on how i can manage the temperature? Did i maybe just use too many briquets? Thanks for any help...
Anyone have any good tips on how i can manage the temperature? Did i maybe just use too many briquets? Thanks for any help...