Hi All,
I have 4 cooks to my name and the food has turned out great for each. However, during the last two cooks I've had problems with a low temp during the 1st hour of my cook. Yesterday, I emptied 3 full chimneys (one lit, two unlit) onto my WSM and cooked 3 slabs of spares. My initial temp boomed to around 350 on my dome. After about 30 minutes (and a 300 dome temp)I placed my food on the top rack. I had the lid off only long enough to place the food in rib racks- 5 min tops. My temp then dropped to around 165-170 and took me close to an hour to get back to 225 measured on the cooking grate. After this, the temp maintained,but I'm just wondering if there is something I can do differently to avoid the huge drop in temp. I can add that the ribs were very close to room temp before I put them on, and it was about 85 and sunny here in Columbus, Ohio yesterday. Thanks for any tips!
Kit
I have 4 cooks to my name and the food has turned out great for each. However, during the last two cooks I've had problems with a low temp during the 1st hour of my cook. Yesterday, I emptied 3 full chimneys (one lit, two unlit) onto my WSM and cooked 3 slabs of spares. My initial temp boomed to around 350 on my dome. After about 30 minutes (and a 300 dome temp)I placed my food on the top rack. I had the lid off only long enough to place the food in rib racks- 5 min tops. My temp then dropped to around 165-170 and took me close to an hour to get back to 225 measured on the cooking grate. After this, the temp maintained,but I'm just wondering if there is something I can do differently to avoid the huge drop in temp. I can add that the ribs were very close to room temp before I put them on, and it was about 85 and sunny here in Columbus, Ohio yesterday. Thanks for any tips!
Kit