WOW! Loved cooking on this rotisserie smoker! We started the fire box about 3:15 Saturday afternoon, smoker was up to 250 by 3:30. That was quick. Closed vents down to about a forth of the way open and started putting on the meat. Loaded the smoker with 2 butts, a brisket, 3 shelves full of rib tips and ribs, later in the cook added 2 full chickens and 2 fatties. By 3:40 the smoker had settled in about 275 degrees and just rode there. Later in the evening noticed the temp start to drop a little added more charcoal and right back to 275 she went. Didn't have to adjust the vents at all after the first time. Being the first time cooking on this smoker and with all the different meats going on, there was a lot of opening the doors. I know... no peeking but couldn't help it. Temps would drop but would return back to about 275 in about five to ten minutes. We had 2 temp gauges on the racks inside that we went by because the smoker gauge was reading really high so knew that was not accurate. Pulled the last of the meats about midnight. Boy they cooked up nice.
Only bad thing was David came and picked it up today.
But we will have this out at up coming comps!! David you really did a great job on this smoker! and this was his first rotisserie. You know their only going to get better! Thanks for letting us break it in.
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