My PBC is about 2 years old now. It used to run like a champ in any sort of weather. I started having temp control issues last summer. Starts out great and then gradual temp drop down near 200. I tried different charcoal, changing the lower vent position and about the only thing that seemed to help was cracking the lid until the temp came back up. But then the cycle would just start over again. Needed constant monitoring. I finally tired of this and invested in a Pitmaster IQ120. I have to say that it works as advertised, holding any temp you care to set. Now I have a problem with everything I've done so far being dry and tough. I've ruined ribs, pulled pork, and Easter ham. All dry and tough. My thinking is there is now too much air flow and I'm losing the normally moist environment in the barrel. Next cook I'll go back to the factory configuration. I'd rather be annoyed with constantly cracking the lid and keep the delicious PBC flavor. Has anyone else had similar issues? I'm open to any suggestions.
