When to add coals?

[mc]

Received the smokenator for christmas and have had 2 successful runs. The first time cooking a whole chicken and over this past weekend making ribs. For the first hour of the smoke I had the probe thermometer reading a perfect 225. With the temp remaining constant I let it go for the second hour. At hour 3 i decided to rotate the 2 slabs on there with the thermometer still reading 225. I lifted the lid straight up and first added 4 briquettes and then rotated the slabs before reclosing. Then the temperature started to fall. I knew to expect this since the lid was open for while added the coals and tending to the meat. But it kept dropping. At 187 I opened both dampers all the way but the temp was still dropping. At 181 and still declining I opened the lid back up and stirred to coals a little. After dropping all the way to 170 finely the temp started to back up.  Any thoughts on way the temperature dropped so much (over 50 degrees)? If the temperature is steady should I still add briquettes every hour?

[ncsmoker]

There is no need to add briquettes every hour. Look at page 8 of your instruction booklet. You only need to add briquettes if you are smoking more than 4 hours. Adding briquettes every hour can result in temp spikes.

The most important thing is to knock the ash off the coals and make sure they are up against the new black coals. You can knock a couple of the top black coals down on the white coals but it isn't really necessary as long as the white coals are burning properly. The minion method basically keeps the coals lit as they burn.

Try following page 8 and see what happens. I don't normally lift my lid all the way off, just slide it back to get to the SN. As suggested I keep the bottom vent open and adjust temps with the top vent always starting with the recommended 5/16".

Keep trying it's a great product and I use it for everything. Even use it to smoke bacon at 150 at the grill.

[mc]

I took your advice and read page 8. Definitely need to start stirring the coals a little more. Tomorrow I am during up for a chuck roast. Really hope this comes out good.