G
Guest
Guest
Howdy.
First, let me say that I already read the section on temp management and I'm not sure that any of that applies. Just wanted people to know that I did my research. /infopop/emoticons/icon_wink.gif
I'm cooking about 8 lbs of spareribs. I've put in 1 full heated chimney of Kingsford, and then spready 2/3 of unheated on top. I've added my wood, and some more coals and I still can't get more than a temp reading of about 210 at the top cooking grate. The ribs are for father's day, and while we're all willing to wait until they're done, I'd like to know if there's something I can do to bring the temp up some. I'm concerned that it's going to keep falling.
All vents are 100% open. If I open the WSM door, and let some air stoke the fire that way, will I have to be concerned that the charcoal will burn out too soon? BTW, the meat went on at 8:35, so it's been over 2 hours now. If anything, the temp has dropped about 15 degrees.
Any help would be greatly appreciated.
Thanks.
-Brandon
First, let me say that I already read the section on temp management and I'm not sure that any of that applies. Just wanted people to know that I did my research. /infopop/emoticons/icon_wink.gif
I'm cooking about 8 lbs of spareribs. I've put in 1 full heated chimney of Kingsford, and then spready 2/3 of unheated on top. I've added my wood, and some more coals and I still can't get more than a temp reading of about 210 at the top cooking grate. The ribs are for father's day, and while we're all willing to wait until they're done, I'd like to know if there's something I can do to bring the temp up some. I'm concerned that it's going to keep falling.
All vents are 100% open. If I open the WSM door, and let some air stoke the fire that way, will I have to be concerned that the charcoal will burn out too soon? BTW, the meat went on at 8:35, so it's been over 2 hours now. If anything, the temp has dropped about 15 degrees.
Any help would be greatly appreciated.
Thanks.
-Brandon