Greetings from North Carolina!
I’ve been lurking around these parts for a couple months, when I stashed away a Big Easy SRG for my husbands Christmas present. He was very excited to receive it!
We did have a problem with our maiden voyage however. We bought a 9” springform pan to use for tommy ring. We spread out hickory wood chips at the bottom starting at 5 o clock position like he suggested. Our smoker box on the side works great - well, as expected. It smokes pretty well for a short time then dies out. My problem is, none of the wood chips on the bottom are catching. We started the grill on high until we got rolling smoke (from the smoke box) but then it dies out without the chips around the bottom catching.
It has been cold as all get out on the east coast and I’m wondering if the 20 degree temp outside was to blame, or is it something else? We have made no mods to the grill yet. My husband also complained the smoke from the smoke box does not get down to the bottom of the grill and bypassed his pork butt entirely.
Can anyone explain what we are doing wrong? Any tips?
Thank you!
