First cook today. Temp set at 224. 1 Brisket and 2 Pork Butts. Smoker eating the pellets. Set for 12 hrs...Pork Butts to be removed around 10 hrs. Around the 8 hr mark, smoker cooled down to 130. Added more pellets...and now it's stabilizing around 244. If someone could give me the scoop re pellet amounts that would be appreciated. We seem to be going thru more than expected...and I am concerned re that cooldown. Smoker is on a concession trailer and I am trying to get systems down as trailer will be hitting streets of our small town soon. This is a trial run. And...meat probe is in place - probe temp set at 160. Does probe put oven in hold position when that internal temp is met??? Is a manual come with problem. No info with probe. Thanks.
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