Problem with BRITU Temperature


 

tjkoko

TVWBB All-Star
I've followed the procedure for lighting the charcoal: 1 full chimney that's lit with another unlit chimney poured atop. The 4-5 apple wood chunks are added. Once the chunks are ignited, the smoker is assembled with the bottom vents fully closed and the top vent fully opened. And my problem is this: in no time at all the lid temperature has reached in excess of 275F.

What am I doing wrong since smoker temps must set in the 225F range for the first 3 hours of cooking of BRITUS?

At this very moment the WSM is setting with ALL VENTS CLOSED for the next hour at which point the ribs will be placed into the smoke chamber.
 
One suggestion would be to assemble the cooker sooner, before the temps have a chance to climb, or start with less lit, but you know all of that jive.

I think that for your current cook, as long as the temps don't go beyond 275 when you're ready to put the ribs on, just put them on there and go as usual with the probability that they'll be ready just a little sooner.

Another possibility would be to actually close down the top vent a bit before you put the ribs on to see if the lessened air flow will help the temps drop a bit.

Good luck and don't sweat it - the rib's will turn out great.

Pat
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tjkoko:
At this very moment the WSM is setting with ALL VENTS CLOSED for the next hour at which point the ribs will be placed into the smoke chamber. </div></BLOCKQUOTE>
During this hour, according to the recipe in the cooking section, there should be a drop in smoker temp to ~225
 
Yeah, it's remained at about 235 for the past hour or so and therefore I think I'm there. Mmmmmmm and with a bit of DK's sauce, it'll be something swampy. Oooooohhhhhhh.
 

 

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