A couple of weeks ago I followed Aaron Frankin's method for a rack of spareribs at 275F, and I was very pleased at the results. Today on the west coast its very windy. My CampChef gasser is on the front porch, semi-protected but it still does get some of the wind so after I realized I cant seem to get past 250F after an hour I have blocked some of the vents but its only now starting to climb slowly up. It is not the water pan or cold meat - it just seems that there is enough air getting to the jets I think that they're not firing 100% hence the lack of BTUs...
Would installing door seals make a big difference in cases like this? The temp here is about 50F outside. I am going to let this go for another hour to at least get the smoking completed, then its off to my convection oven lol - unless I hear about some amazing solution from the fine folks here
Cheers and thanks,
Dan H.
Would installing door seals make a big difference in cases like this? The temp here is about 50F outside. I am going to let this go for another hour to at least get the smoking completed, then its off to my convection oven lol - unless I hear about some amazing solution from the fine folks here
Cheers and thanks,
Dan H.
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