I was smoking 2 briskets today and after 2 hours the smoker steeled in nicely at about 235. I had 2 vents at 50 % and one shut off. Later I left for church and when I came back about 2 hours later the smoker temp at the grill was at 385. I closed off all the lower vents and the smoker stayed at 385-400 for hours. I am using a clay saucer. Any thoughts as to why the smoker jumped up so much?
Am I correct in thinking (after I read some other posts) I need to close the top vent as well to get the temp down in this situation? What is the best way to get the temp down?
I recently switched to a clay saucer, and I have had problems with the temp being too high (although not like this). For those of you who use a saucer, how do you set your vents to heep you temps in the "smoking range".
BTW I still ate the briskets. Not up to WSM normal quality, (poor smoke ring) OK flavor, but still eatable.
Am I correct in thinking (after I read some other posts) I need to close the top vent as well to get the temp down in this situation? What is the best way to get the temp down?
I recently switched to a clay saucer, and I have had problems with the temp being too high (although not like this). For those of you who use a saucer, how do you set your vents to heep you temps in the "smoking range".
BTW I still ate the briskets. Not up to WSM normal quality, (poor smoke ring) OK flavor, but still eatable.