Quote:
Originally Posted by ChiefGator
Need some tuning plates in it? Or was it hard to hold the whole thing at temp?
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It’s an old Oklahoma Joe’s commercial smoker, so it has the tuning plate. Unfortunately one side is still generally about 50 to 70° hotter than the other although it gets better as the meat gets hot. It’s more of a pain just to keep rotating the meat for the first several hours