- Dec 20, 2018
- 29
- 26
Hi All,
First post. Been smoking for about a year now. I am obsessed. So happy a few coworkers turned me on to it.
I am using a Dyna-Glo offset. I made the suggested mods (Seal Tape, food safe caulking, etc.).
During all my cooks, I do feel I have to add coals quite often. Every hour or so. The tempature holds really well in the body, 225 to 240 throughout (while of course adjusting vents and stuff). But from what people have said on here and just knowing people smoke meat overnight, why am I having this problem?
My first guess would be, not enough coals in the basket. But if I overloaded coals, wouldn't it get too hot?
Thank you!
First post. Been smoking for about a year now. I am obsessed. So happy a few coworkers turned me on to it.
I am using a Dyna-Glo offset. I made the suggested mods (Seal Tape, food safe caulking, etc.).
During all my cooks, I do feel I have to add coals quite often. Every hour or so. The tempature holds really well in the body, 225 to 240 throughout (while of course adjusting vents and stuff). But from what people have said on here and just knowing people smoke meat overnight, why am I having this problem?
My first guess would be, not enough coals in the basket. But if I overloaded coals, wouldn't it get too hot?
Thank you!