I have a fairly new Competitor. I like to cook hot and fast. Cooking at 300-325 degrees for 6 hours for a 12lbs brisket and 7lb pork butt.
I have a 25cfm guru fan. attached in the back left.
I am having trouble getting the box to that temperature. Often can get past 250.
I am loading the fire box with cowboy lump, and starting the fire in the front right. I light with a full chimney of hot coals.
I can get to 200 in 30-40 minutes but I sit at that temp for an hour before climbing higher.
I use a full water pan, usually preheated water using my turkey fryer pot so the water is boiling at entry.
I have tried pulling the heat deflector, but then I just boil the water away at just over 240...
Any thoughts. This is my competition cooking method. So I need to perfect high heat cooking.
Been using this technique for years on a Party with no problems, and a quite a few ribbons.
Thanks in advance for your advice.