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Guest
Guest
What effect does wind have on temp regulation? I'm doing an all night cook right now of a 8 pound butt over a 10 pound brisket and can't seem to keep the temp down. The only thing that is different now than my previous cooks (this is my 5 cook) is that there is a 5 - 10 MPH wind.
I used the miniom method, I put the meat on at 320 degrees, it dropped to 210 and then rose back up to 270 (all this while I continued to close the vents more and more). Right now I have all vents 100% closed (except the top vent which I had to close a little just to stop the rising temps). It seems to have stabilized at 260 - 265; I was trying to keep it under 250.
Does the wind sound like the culprit here?
I used the miniom method, I put the meat on at 320 degrees, it dropped to 210 and then rose back up to 270 (all this while I continued to close the vents more and more). Right now I have all vents 100% closed (except the top vent which I had to close a little just to stop the rising temps). It seems to have stabilized at 260 - 265; I was trying to keep it under 250.
Does the wind sound like the culprit here?