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.
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.