For your first cook, I'm guessing like mentioned above. You need to start with more hot coals. 1/2 chimney would be a good start.
One reason for the 2 hrs to come back to temp. When you added the cold meat. The cooker temp will drop due to the mass of cold meat. 50* at least.
Depending on your cooker etc. It can take 1+ hrs to get back to your required temp. While that cold mass of meat starts to warm/heat up.
That is one reason why some folks are always chasing temps. They never give their adjustments enough time to settle in.
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