I'm new to the BWS, and I have a Chubby. This might be a kind of dumb question, but I'm going to ask it anyway...
I'm on my 4th cook with the Chubby and a Guru. Each of my cooks has produced excellent results, so I'm not complaining... I'm just somewhat confused.
I've run at 225F each time, and the temps on the front door and the Guru are right in line with each other. My issue is that I'm reaching internal temps on my food in about 1/2 of the time I expect... ribs, pork shoulder, whole chicken (done in 2 hours).
Today, I'm running beef brisket. Right now it has been in smoking-heaven for exactly 3 hours - and the internal temp is already 180F.
Does anyone have any suggestions? I'm no expert, but I'm trying to cook like one in my back yard. I was expecting a 10 to 12 hour smoke on this brisket, but I think it is going to reach temp a lot sooner than that.
Thanks for your input.