My first rotisserie smoker, Help I have some questions.

Discussion in 'Wood Smokers' started by skantown, Aug 25, 2013.

  1. Just purchased a used Southern Yankee 4' 6 rack rotisserie trailer mounted smoker.  This model came with a BBQ Guru Competitor and 25cfm fan.  I set the pit control to 225° and had the pit probe mounted just inside the door.  I also checked the temp with a thermapen through a hole drilled in the pit about 3/4 way up the side close to the edge an it usually read in the 240°.  After 4 hours of smoke the butt was in the 115° range.  I usually wrap at 4-5 hours with a temp of 155°.  At the 11 hour mark I was only at about 165°.  I brought the butt in and finished it in the oven.  I was using lump charcoal for my fuel with some hickory chunks for smoke.  What am i doing wrong?  Does the volume of wood/charcoal factor in?  Should the BBQ Guru just be set at a higher temp?  Is it normal to burn up 40lbs of lump charcoal in 12 hours?   Also the attached warming box never got any warmer than 110°.
     
    Last edited: Aug 27, 2013
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    skantown, morning.....   In every smoker there are temp. gradients...  side to side..... top to bottom.... etc....   There is a learning curve to determine where to put the temp probe and what temp to set the controller.....     Dave
     

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