Homebrewed Q
Take a breath!
Smoking ribs and chicken today. I loaded the charcoal pan with 8 or 9 lbs of Kingsford leaving the front right corner open for one chimney full of lit. Loaded lit charcoal in, got it up to 250, filled water pan halfway with hot water, got it back to 250, put in 2 racks of St. Louis ribs and trimmings, got it back to 250, put in 2 chunks of pecan, closed left damper and left a half inch opening on right damper. Temp climbed to 270, so I closed stack to about a half inch gap, still holding at 270 30 minutes into cook. I want to hold at 250, suggestions?
