Thank you. I will set to 180 and it will preheat up to 250+. I will put the meat in and then slowly over two hours it will settle back down to 180.
This made a three hour smoke of some back straps and tenderloins difficult.
And over a 10 hour smoke, it isn't as bad, but I get a lot of bad smoke. It doesn't just get to the target temperatures, settle down and give me clean smoke.