Best way to drop temp

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I am doing a chicken cook at 300+, what is the best way to bring down the temp and maintain 235 for a butt?
This is a MM cook with all vents currently wide open with sand and a full ring of kingsford. Thanks
 
I will close down the bottom vents and the top. I guess I was concerned the temps might jump back up but if the fire has limited oxygen then it should remain stable....
 
I guess you're talking about adding the butt after you finish the chicken. If so, I would probably add the butt and see what the additional cold meat sink does to my temp and then see what you need to do with adjustments.

Paul
 
Report:
Took chicken off at 318.
Put butt butt on with bottom vents all closed.
Temp settled at 270. I closed top vent to 40%.
It took 90 minutes to drop to 239. It is now stable with top vent 100% and one bottom vent at 15%. I expect a good outcome.
 
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