Fo Sizzle My Nizzle
is one Smokin' Farker
I haven't had much time to fire up any of the cookers in the last couple of months, but I finally got the chance to throw on a butt last night. I thought I had used the same procedure as usual. After letting it roll all night my temp started dropping this morning so I went out to adjust the bottom vents. No biggie. I get out there and my top vent is almost completely closed! My mind was racing trying to believe I had left the top vent almost completely closed the whole night. Last night after I got the meat on, my temp slowly crept up to 290ish before I adjusted vents to bring it back down to around 270. Could a WSM really get that high with only one bottom vent open? And is there anything I can do to save chitty acrid tasting meat? The IT is only at 155 right now so there is still some cooking time left.