The BBQ BRETHREN FORUMS. - View Single Post

Lytnin · 05-09-2013, 08:27 PM

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.

05-09-2013, 08:27 PM	#9
Lytnin 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.