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Guest
Guest
While I have long been a message board lurker, this is my first post ever to any board. I am a tinkerer, and last father's day my long suffering wife gave me a WSM as a gift (with some coaching from yours truly). After some disastrous (for me, but not the dog) first attempts, I was guided to this site by a co-worker, and things have gone great since. Following Chris's posted recipes, I have barbecued back ribs (great), brisket (a little dry), a leg of lamb (fantastic), a standing rib roast (great) and last night an all night cook of a pork butt (great).
I have noticed that in most of these cooks I have really had to fight to get the temperature down to the 225 range. Even with the all nighter using the Minion Method for the first time the temperature ran up to 270, wouldn't drop much when I closed the vents, and I resorted to taking out some coals to get down to a good stable temperature before going to bed. I think this cost me, as I needed to add coals later to get the 15 hours I needed.
I noticed a couple things - the cables from my thermoters run under the lid and I notice smoke coming out under the lid. Also, one of the vents is very slightly bent, but not much. Any other suggestions???
Many thanks for a great site and a great discussion board.
TD
I have noticed that in most of these cooks I have really had to fight to get the temperature down to the 225 range. Even with the all nighter using the Minion Method for the first time the temperature ran up to 270, wouldn't drop much when I closed the vents, and I resorted to taking out some coals to get down to a good stable temperature before going to bed. I think this cost me, as I needed to add coals later to get the 15 hours I needed.
I noticed a couple things - the cables from my thermoters run under the lid and I notice smoke coming out under the lid. Also, one of the vents is very slightly bent, but not much. Any other suggestions???
Many thanks for a great site and a great discussion board.
TD