sjpaul
I just purchased a Pit Boss 700 FB smoker. My first cook was a 5 lb brisket. The taste was great, nice amount of smoky flavor, smoke ring, but... came out dry.  I've seen some videos to test for hot spots using biscuits and gave it a try.

Results in the photos - the biscuits looking all browned when I turned them over (with grill lines, 1st photo) - in the 2nd photo the top is hardly cooked. The biggest issue seems to be that the bottom gets much hotter than the top side. (the right side seems cooler but not the biggest issue).

The brisket was cooked fat side up, so the bottom got a lot more of the heat. The Pit Boss is built like most pellet feeders, heat source below.  

How should I compensate for this? (don't say buy another please :-) Biscuit-test-2276.jpg  Biscuit-test-2275.jpg
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Mark_in_NoVA
It is not uncommon for the bottom to be hotter, significantly hotter.  It is on my Treager.  One compensates by turning the food during the cook.  I also rotate between the hotter and colder end.  As an example, for baby back ribs that take about 5 hours at the temperature I use (BRITU method), I do not touch the ribs for the first three hours, and then turn in the rack and rotate the racks at three hours, and once more at 4 hours.  
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sjpaul
Hi Mark - many thanks for a comparison to your Treager.  I'm thinking of putting something on the surface to block the heat - like cedar planks wrapped in foil to block the higher heat.
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Mark_in_NoVA
The cedar will also block the smoke from that side of the meat.  You will still need to rotate to get even smoke.  
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JeffreyThomas
Can anyone pick out for me the best product among those listed on this site? https://bestoffsetsmokers.com/best-smoker-grills/
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