What type of charcoal do you use in your smoker?
I bought a Brinkman Smoke N Grill a couple of weeks ago and am on the uphill side of the learning curve. First attempt was a flank steak for two hours which was pretty decent.
Next was a four pound Brisket using the same Kingsford Mesquite Briquets. They didn't last more than a couple of hours at most but I may have not used enough charcoal, just what I could heat up in the charcoal chimney I have.
Today I am doing about a 5 pound Pork Butt I seasoned on Saturday. This time I am using Royal Oak lump charcoal and after putting in a full chimney of coals it only lasted a little more than an hour before the heat dropped off.
I added more coals using the chimney as a measure to what was left of the coals and put some more into the chimney until they were glowing halfway and added that also to the smoker and a couple of pieces of mesquite I soaked overnight.
So now after 1 1/2 hours it is still pretty hot and doing OK. I think I just was not adding enough charcoal to begin with. Any hints as to a newbie could do to improve this would be appreciated.
If you can't fix it with JB Weld, Duct Tape, and Ty Wire it has to be replaced.
No good deed goes unpunished.
If you want to take off friday to go fishing then make sure you train your helper right.