It wasn't cold (~60 degrees). It just seemed that the wood was burning REALLY fast compared to most of my cooks. I think I am pretty good at managing my fire. I generally have no problem maintaining a clean burning fire and maintaining 225-250 or 250-275 depending on what I am cooking.
BTW - 1buckie - there is nothing unwashed about Webers. I love mine. If you were using a George Foreman... I might call you unwashed.
Klose 20 x 48, Stainless Performer, Smokey Joe Platinum, stainless hibachi, coal rotisserie, cinderblock hog cooker
Certified IMBAS MOINK Baller!