So my sister-in-law was is in town from NYC and I wanted to cook some Eastern NC style Que for her. It ended up with a great bark, smoke ring and flavor but was a little dry. I think the problem is my WSM ran too hot. Unfortunately it was above 280 for much of the 11 1/2 hour smoke. I monitored the temp with my brand new Maverick ET-732. I would have some periods it would drop down but it would inevitable spike again.
So I have a couple questions. How do you bring the temp back down? I added water and sealed the vents. What else can I do? I used the minion method and put a little over 3/4 of a lit chimney to get it started. Should I dial that back a little? All and all I feel like I did everything the same way as my last smoke which was probably in the 250 range and it turned out perfect. Any advice or just keep on trucking and recognize some smokes don't go quite according to plan.