G
Guest
Guest
Bought a WSM on July 3rd, armed with info from this forum, attempted back ribs. The ribs turned out great, but had to cook longer than anticipated due to low operating temps. I check the thermostat prior to use using the method listed on this site and it appeared accurate.
Put one full chimney, totally greyed over on bottom, one full unlit on top. Allowed to comletely grey over, almost an hour before putting ribs in cooker. Even with all the bottom vents fully open, temp never rised to above 235. Fresh Kingsford. What did I do wrong?
Put one full chimney, totally greyed over on bottom, one full unlit on top. Allowed to comletely grey over, almost an hour before putting ribs in cooker. Even with all the bottom vents fully open, temp never rised to above 235. Fresh Kingsford. What did I do wrong?