G
Guest
Guest
Currently doing a butt on top and quarters on the bottom. I got the smoker up to 240 in no time, Sat there for 3 hrs and the temp started to drop a tad. I opened the door, added more coal and the temp dropped to 200. Opened all the vents. 20 mins later I'm up to 220 looking for 250.
How?
Is wind degrading my cook because of the convection of heat on the outside of the WSM (DUH), or is the effect of opening the vents drawing cold more cold air in and cooling the smoker? Both?
Is there any way to combat wind effect short of a shelter of some sort? My current wind break is an American flag and a POW/MIA flag (on corners of the deck). Not working too well it appears.
Short of a formal break, is the only way I can amp it up is to add more lit coals?
I did this cook solely as an experiment, to test wind effects. Looks like their pretty significant. Can I assume that wind and lower temps are even more difficult to control?
I like to play with my food, but not destroy it.
How?
Is wind degrading my cook because of the convection of heat on the outside of the WSM (DUH), or is the effect of opening the vents drawing cold more cold air in and cooling the smoker? Both?
Is there any way to combat wind effect short of a shelter of some sort? My current wind break is an American flag and a POW/MIA flag (on corners of the deck). Not working too well it appears.
Short of a formal break, is the only way I can amp it up is to add more lit coals?
I did this cook solely as an experiment, to test wind effects. Looks like their pretty significant. Can I assume that wind and lower temps are even more difficult to control?
I like to play with my food, but not destroy it.
