I just received a Weber Smoky Mountain Cooker Smoker. I tried smoking some ribs and pork chops last night. Seemed to be going OK, I added a few pieces of charcoal and a few wood chunks every 90 minutes.
However, after 4 hours, the chops were still not done! (Internal temp about 130). I got a little impatient and pulled out the trusty grill to finish them off (They still had a great smoky flavor!)
Any tips on the smoker? Am I not keeping it hot enough? Not enough coal? Opening the side hatch too much (to add coal and wood every 90 minutes)? Any help and hints are appreciated. Thanks!