I bought my Char-broil electric h2o smoker back around 2006 and tried it a few times with chicken, roast, and briskets but i wasn’t happy with dry and overcooked results so it was put in storage. Last year I decided to try again with snack sticks, and with the help of this website I figured my past problem was temp control and relying on the helpful (sarcasm) temp gauge on the dome. I purchased a PID controller which allows me to maintain accurate smoker temps. I hang the sticks vertical and they are approximately 12 inches long, I follow the recommended smoke schedule with water pan and sponges, and finishing with ice bath, after drying the stick the bottom half is dry, wrinkled and hard and top half is perfect. I use temperature probes in my sticks top and bottom and when I start the smoker the temp probes are within 3 degrees of each other. During the 155 deg for 2 hours the temps start separating to about 10 deg, and when I go up to 175 it can reach up to 15-20 deg difference before I pull the sticks at lowest internal temp reading of around 150. The smoker has no vents but it’s not very airtight so I was thinking that putting a blower to help move the air would help. There are 3 sizes of blowers on the Auber instruments website that I think will work for my smoker although they are for charcoal I’m thinking it won’t matter, they are 6.5CFM, 10 CFM, 20 CFM. Can anyone recommend which size would be best and what location to install? I’ve made 3- 12 lbs. batches (80% venison/20% pork fat, pork butt, and beef chuck roast) of sticks with Walton’s seasoning and flavor was great, even the dry half is somewhat edible. sorry no pics. Any help is appreciated.
P.s. there was very little fat rendering, sticks were a little oily and small amount of fat in water pan.