does drop in temp part of the 3-2-1, 2-2-1 time?


 
S

stan lee

New member
what i mean is, after you reach your smoking temp and add the meat, the temp drops....

is the 3-2-1. 2-2-1 etc... times include the temp drop time?

or do you count the hours after the temp has gone back to your pre-meat-put-on-top temp?

sorry if i worded this weirdly. lol

oh. and what do you guys use to light the charcoal in the chimney?
i've been using newpaper and cardboard but it leaves a big *** pile of ash afterwards...
 
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yes... but still check the ribs after the 4 hour to see where you at...
I use the lighter cubes or a paper towel dipped in oil.
 
Tony R has it down pat - I use starter cubes (Weber's are the ones I use), and check for doneness however you choose - using the "bend" test, toothpick test, or just stick a probe in them. You'll know they're done when they pass the "tests"!
 
After adding meat, the WSM's dome temperature drops because the some of that heat generated by the lit coals is being used to heat the meat instead of just going out the vent.
 
Don't fret over the times. Thing of 3-2-1 as, cook til desired color and bark-foil to desired tenderness-unwrap to firm up bark and to fully done
 
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