Morning all. Got my new Excel 20 going properly for the first time today. Charcoal basket full with a full chimney of lit charcoal on top. Bottom vents are full open and have been for an hour and a half, but it doesn't seem to want to get about 200F in the cooking chamber.
Am I doing something wrong?
I have a pork shoulder and beer can chicken in there. The pork temp is slowly rising (not that you'd know it from my new Maverick thermometer as it doesn't update unless you are stood within a meter of the transmitter!)
I thought it was a case of leaving the vents wide open until the smoker hit about 250-260F and then shutting them down to keep it 'bubbling' over.