I don't think you have anything to worry about, if by "problem" you mean food safety. The drop in temperature will add to your cooking time, of course.
I'm concerned that by adding to the cooking time, my meat will become dried out like the last time. Any tips on how to avoid this?
If you can find Weber charcoal on sale it will help hold temps throughout the night.
Around here I rarely see Weber for under 20 bucks a bag. But I am always looking.
I see True Value hardware stores have it for 15 dollars a bag. Which really is a pretty good deal. But you have to special order it.
https://www.truevalue.com/premium-c...toV8Svs7ua2bGS814gBoCBxcQAvD_BwE&gclsrc=aw.ds
It's currently on sale for $13 a bag. I just bought 2 bags with free shipping to my local True Value. I've been looking around my area for Weber briquettes and have not been able to find it in stock. Thanks for the heads up!
That sucks. I used paypal too. Within a couple minutes of ordering (on Tuesday 9/3), I received a confirmation email from True Value and two from paypal. I received another email from True Value on Monday telling me it was at the store. I picked it up this morning.
Do you have an order number?