Temp fluctuation with first smome


 
A

Adam B.

New member
Smoking 2 marinated chickens cut in half for first smoke. Smoker went up to 310 and has gradually come down to 275 over first 45 mins. Is this typical? Following Gary Wiviott's low and slow first recipe. My vents are 100 percent open. Concerned about the steady decline. Any advice would be nice. I'm probably just worrying too much.
 
Once you throw the chickens or meat on the temps will drop because of the cold meat...that's normal. After an hour those temps should stabilize, and it looks like they settled at 250F for you. You could always prop the door open to get the temps back up or stir the coals.
 
With 2 Weber chimnies of unlit and half lit (per L&S instructions) temps should have stayed high 300-350F for the 90min of the cook. Make sure your vents were all open and not blocked with ash, which shouldn't be a problem with lump. It's either an air flow or a fuel (amount or quality) issue. HTH
 
You must log in or register to reply here.

 

Back
Top