- Oct 21, 2014
- 11
- 10
Hey guys, fairly new here but done plenty of reading. Recently completed a 250 gallon reverse flow trailer build and kind of got the bug for tinkering with building smokers...anyway, I recently sold my wsm to purchase an oklahoma joe highland to play with...wsm was too easy haha...well I got what a bargained for, this weekend I did a 7lb pork butt and about 5lbs of deer ribs, with the deer ribs on the left side and the butt on the right...butt cooked for 8 hours and I cooked the deer ribs 6 hours. Temps are about 25-50* colder on the left for whatever reason (using two tel tru in the 2 ports on lid...my maverick at the grates reads about 25* colder than the lid therms...When it was all said and done the butt turned out excellent and the deer ribs were completely RAW after 6 hours. This is a major issue. So far I build a mid level channel for tuning plates or a baffle and on this run I put a foil pan full of water on the far right side against the opening to try and deter heat to the other side and that definitely didn't work. I also have lowered stack inlet to grate level and build a stainless mesh charcoal box...what would you guys recommend to correct this? If it comes down to it I'll just make it reverse flow if I have to..thsnks