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If partially closed, open some more.

No, don't touch it. How are the vents?

My last one I adjusted the vents around 2 hr into the cook and never touched them again until it was done. I wrap mine around 165F and cook to 205 or tender. Sometimes after wrapping I need to close then vents since too much air gets in during the wrap time.

It should continue to slowly rise in temperature. Is the meater probe at the grate level? I usually aim for about 240-260 and when the grate probe reaches about 230 I'll close all the vents halfway and see what happens. If it starts dropping open one up some more. I like to adjust them evenly...

For pork butt I like one chunk each of hickory, post oak, and apple (or peach/cherry). For ribs I stick with fruit wood.

Thanks for the post. I based it off my experience using my spirit gas grill. Since I was using a mix of lump and briquettes I'm sure the temperature was much hotter than my gas grill. Next time I'll remove it a little earlier. I'm not too picky and it was still enjoyable.

I've had mine since may 2020 and all I've ever done to the inside is scrap off the loose film with a plastic putty knife. If it doesn't come off after a few seconds I live with it. The grates I bring inside and scrub in the sink but I have the 14.5 WSM so they are manageable.

Does it matter what kind of ribs you are cooking for the two hours? I used to do something similar on my gas grill (or charcoal) but it was in foil for one hour at about 400F followed by 15 minutes with a little wood unwrapped. They came out good but much less smoke flavor.

I have the 14.5 WSM so things will be a bit different. In my image I added 10 lit B&B briquettes to what you see (B&B charlogs). I measured the temperature from the side grommet. I added about 5 cup of water. Once the temperature reached 200F I added the ribs. All vents were wide open. At 230F I...

I currently have a spirit 220, performer, and a 14.5 WSM. If I were to start over it would be the WSK E6 and a used q1200 or q2200 in good condition. I only use the spirit on occasion as I've mostly moved to charcoal. The qx200 could be used on those occasions.

I smoked 3.4 lbs baby back ribs on my 14.5 WSM. Used B&B charlogs and 10 B&B briquettes to bring up to 250F. Smoked with a mixture of apple, cherry, and peach. Had about 5 cups of water in the water pan. Smoked for 3 hr unwrapped seasoned with garlic powder and a little black pepper, 1.5 hr...

I cooked this on my performer with a mix of briquettes and lump. I cooked the burgers first so I could concentrate on the steak separately and I knew it would be a short cook. The lid thermometer was almost 600F with the probe directly over the coals. It only cost about $8 at the store. I...

Since I got my performer and 14.5 WSM there are a lot of thing's I can cook better myself and save a fortune. I like burgers and steak cooked with a chunk of mesquite added.

That's an interesting idea. It read about 135 when I took it off.

Grilled some burgers for my wife and daughter. Ribeye for myself as they won't eat steak. About 4 minutes on one side and 3.5 on the other. I wanted medium rare but turned out medium but it was juicey and not at all tough.

I would fill the WSM completely and then remove 12-15 coals from the center. Light those and pour them back into the space they came from. Open all the vents and then slowly close them as you get closer to the target temp. If I'm aiming for 250 I'll close one vent completely around 220 and then...

So far I haven't seen any difference in the orange bag or charlogs.

Here's a picture from my last cook. The dome thermometer was measuring 450.

Do you by chance have a kettle? For only one chicken maybe just use a standard kettle. You'll get it hotter and just toss in a small piece of wood. I cook chicken breast this way with the chicken opposite the coals on an elevated grate. I've come to prefer peach wood. You could customize the...

I agree. You need more lit coals. You could try lightning lump mixed with briquettes as well.