smokerrookie
Assistant Cook
- Joined
- Jan 10, 2004
- Messages
- 1
My husband just bought a smoker this week and we have company coming over in a couple hours. Our smoker is the type w/the charcole at the bottom, then water, then meat. We can't seem to keep the temperature in the "ideal" range, it keeps dipping to warm. How can we raise the temperature? Or do we need to? He has about 8 lbs. of beef brisket that has been in there for a little over an hour now and we were hoping it would only take 5 hours to cook, but not so sure now.
Any suggestions???
Any suggestions???