BRITU Temp Q

[jjbates]

I've got 6 racks of BB's and two whole chickens (halved) ready to throw on. It looks like my WSM has settle in around 300 (been an hour or so). Should I let it come down some more and maybe throw another piece of smoke wood on so it is not all consumed before the meat goes on, or should I rely on the cold meat bringing the temp down.

 

[Ian Mack]

Hey, sorry nobody replied to your question and I geuss it's a bit late now, but for the next time, I would suggest getting your WSM stable (at the temp you want to cook at) then put the food on.

 

[tjkoko]

What I did to lower the initial temp is to close the top vent in addition to the bottom ones until the temp dropped to 225F. IT WORKED, TOO!!!

With the ribs placed onto the grates, the top vent was opened all the way and a therm placed in one of the holes of that top vent for monitoring. Then the cooking instructions were followed closely for the remainder of the cook time.