Thread: WSM Vents
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Old 05-09-2013, 08:27 PM   #9
On the road to being a farker
Join Date: 05-04-11
Location: Madison, WI

I had that happen to me on my last cook. Was using RO briqs on an absolutely still day. Got the temp up to 325 with a full ring and 1/2 chimney of lit, but then when I put the meat on I couldn't get above about 265 with all vents wide open. Using just foiled pan. Not sure what the deal was but I'm switching to lump to see if I can maintain higher temps since I can't keep the temps up there with briqs.
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