Gary Sabino
TVWBB Member
I have been having a consistent problem. After 3 or 4 hours, without changing any vent settings, I get temp spikes that are very difficult to control. I use lump and the minion method. I start with a samll amount of lit charcoal over a full ring. I usually smoke small quantities (one butt, one chicken). I keep the temp at 250 for awhile but after a a few hours it goes above 300 and I struggle to get it to stay down. I thought it might be because I only have a few pounds of meat in at a time. Generally, the vents stay closed or almost closed throughout the cook. Any ideas?