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temp dropped to 250..left one vent closed and barely opened the other 2.

3rd beer is going down heh temp has climbed to 260 at the top vent..all bottom vents are closed and the temp gauge is covering one of the top vent holes.

5:14> basted (no turning at all)..temp 250 on the nose when i lifted the lid.. the one on the bottom looks "wetter" than the top 2 all look great right now!

4:44 > 4 hours on the WSM..temp is climbing a bit, cooker is in full sun now (86 degrees no wind). closed all bottom vents (1 at a time) and temp seems to be stable at between 245 and 250. still on 2nd beer but getting low

opening 2nd beer..hmmmm

this machine is awesome..it's pegged on 240

3:44pm> 3 hours into it..basted with apple juice and olive oil (4:1) (they look good already) sprayed the bottom rack as best I could..temp climbed right back up to 240

getting ready to baste..do you baste the bottom rack?

gonna spray at 3:44pm (24 minutes from now, with apple juice with some olive oil)..temp is at 240

3 racks of baby backs..2 flat on the top grate and 1 flat on the bottom grate..intended to skewer at least 1 rack for the bottom rack (just to experiment) but it wasn't standing right so ended up laying it flat. 2:44pm > temp is 235 at the top vent..85 degrees outside (sunny) and virtually no...

when i walked back out the temp was 240 so I now have the vents (all 3) at about 50 closed. (2:24pm)

still 235...I will close each vent some to maintain below 250 at the vent..thanks (2:14pm)

put ribs on at 12:44pm using the Minion Method.. temp was 200 for most of the 1st hour with it moving up within the last 15 minutes 1 hour later (1:44pm) , temp is running 235 at the top vent with a bimetal therm all vents open, outside temp is 83 and dead calm

yet another question...about the temp gauge have a bi-metal (screw in type) but don't have it mounted yet. can I just put it in the top vent, touching the lid? thx again. Dp

T - 13 hours til the ribs go on! I'm figuring 2 hours to let the bones sit with BRITU rub (minus a little salt and the cayenne)(10:30am-12:30pm) shooting for 7 pm eat time fire up with TMM at 12:00 noon, and put the meat on at 12:30pm. figuring 6 hours (these racks are close to 2lb.s even...

thanks for the replies guys

I've read about wrapping different cuts of meat in foil, putting towels in a cooler, then putting the meat in for half hour or more to let something good happen to the meat heh is the same true for ribs? and if i dont have a cooler can I use the oven(off)? any information is appreciated

thanks so much for the valuable info what about foil, using the 3-2-1 method I've read about?

heh also, is it best to apply the rub the night before the cook, or just when you let the meat sit out for a couple of hours before smoking?

still waiting on my chimney but anticipate first cook within 48 hours and have MANY questions (I apologize if this is old ground for most bought 3 racks of baby backs at food warehouse (couldnt talk the wife into butts at this time but soon)..they are in cryovac. how many days can I keep these...