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My WSM ran 75 degrees hot at a comp in Tulsa and I have no idea if I did the right thing
Two weekends ago at a KCBS event in Tulsa my 22 inch WSM spiked to 325 on the second hour of a brisket cook, so I shut two vents down and rode it out instead of pulling the meat and resetting the fire. Part of me thinks a good pitmaster would have caught the leak before it flared up, but the other part says adjusting on the fly is the whole job and I still turned in decent slices. Do you fix the fire first or move the meat first when a cook starts running away from you?
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oliver_ward147d ago
Sealing leaks before lighting is really the fix, chasing temp after just buys time.
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