Quote:
Originally Posted by ucla695
I have the side of the grate under the food foiled and also have a large drip pan. The bottom vents were originally set between 25% and 50% for 25 or so minutes, but I ended up closing them to get a handle on the temp. The top vent was open all the way. I was using KF blue.
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Due to the larger vents on the 26", you might have to close them down much earlier than that. Thinking that in the 25 minutes, you might have had a large number of coals light off.
Also could have been the wind, creating a force draft in there.
Have you checked your lid thermometer for accuracy?
Just looked at your cook times, 4 hours total, that's about right for ribs. You might have been running a bit hot, but possibly not as hot as you might think.
I've long suspected that grate temps on these fire-brick modified webers are actually lower than the lid temps and exhaust temps, but I don't have remote probes to verify it with. My lid temp could be reading one number halfway up the lid, but yet my cook times to the point where I hit desired temp as indicated with a pocket thermometer probe and by feel with a fork, point towards a lower grate temp, like 30 degrees less than the $6 universal gauge from home depot tells me.