The meat coming off it is great, but does anyone have any tips regarding temp adjustment and getting down to 225?
on the ribeyes, I filled a weber chimney starter, and spent a lot of time fiddling with the vents, but could never get temp below 350.
The second time, I used only have a chimney, and was able to go low, but then nearly choked out the fire.
Any suggestions from folks with more experience with this grill?
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