coewar
Knows what a fatty is.
Hey, 2 things.
First is that I think you should remove the insulated rope. I believe those are made from tiny fiberglass fragments and there might be a warning not to have it anywhere near food. Kitchen ovens have insulated ropes, but they are wrapped in some metallic lining or something, and they don't quite come as close to the food as possibly the lid of a UDS.. though I'd think it's the same.
Second, if you want to shut down your smoker, you have to also close up the vents. Not sure if you did because you wrote only about closing the intake valves. But in the sun, and with vents open, I have seen mine hang around 200 for a while. The sun is hot! I don't think you need to worry about looking for air leak.
The most important thing is to make sure you are getting proper air flow during cooking. If you don't, your temps will go up and down, and worse, if you don't have enough you'll develop extra creosote inside and on the food.
First is that I think you should remove the insulated rope. I believe those are made from tiny fiberglass fragments and there might be a warning not to have it anywhere near food. Kitchen ovens have insulated ropes, but they are wrapped in some metallic lining or something, and they don't quite come as close to the food as possibly the lid of a UDS.. though I'd think it's the same.
Second, if you want to shut down your smoker, you have to also close up the vents. Not sure if you did because you wrote only about closing the intake valves. But in the sun, and with vents open, I have seen mine hang around 200 for a while. The sun is hot! I don't think you need to worry about looking for air leak.
The most important thing is to make sure you are getting proper air flow during cooking. If you don't, your temps will go up and down, and worse, if you don't have enough you'll develop extra creosote inside and on the food.