Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

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inchpincher in reply to @andyfallsoff

Bottom has billows fitted although not perfectly sealed as I need to fettle the adapter plate.
I wondered if I had it too closed last night and suffocated it, whereas today the temperature is climbing to 150°c despite no fan.
I’ve burped it to see if that resets the temp.

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HatBeard in reply to @inchpincher
mine on a pork shoulder cook is usually done with the leaf shaped holes closed up and the entire top disc hinged slightly to about 1-2cm max in a very thin crescent shape hole. it needs to be nicely settled after lighting before you close it right up like that though. but the billows does the temp stabilisation not the top vent.

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inchpincher in reply to @HatBeard

Ahh, thanks for that. So when you light the charcoal, do you leave the lid fully up for max air flow until such time you feel it's all stabilised?

I tried another experiment yesterday to try to get a feel and the coals died after ~8 hours which makes me think they've just gone a bit old.

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