I'm finally back. Missed all you guys. Between a household move from California to Wyoming, and being away for about 3 months after moving, cooking has been on the back burner, so to speak. Today I'm back into it, with a couple of chuck roasts to be used for chili. Can't wait.
However, although it's nice out (in the low 60's -- warm for now in Wyoming), the wind is blowing like it only can on the plains. So my GMG Daniel Boone is struggling a bit to keep up, even with a blanket over it. I've had the stack vent all the way open for California cooking, so I closed it down about half way. Didn't really seem to make a difference. Anyone know whether I should increase the set temp (at 260 now, but pit is at 216 inside) or damp the stack down, or open the stack up? The meat will cook eventually, but I'm not looking forward to supper at about midnight!
Thanks!
However, although it's nice out (in the low 60's -- warm for now in Wyoming), the wind is blowing like it only can on the plains. So my GMG Daniel Boone is struggling a bit to keep up, even with a blanket over it. I've had the stack vent all the way open for California cooking, so I closed it down about half way. Didn't really seem to make a difference. Anyone know whether I should increase the set temp (at 260 now, but pit is at 216 inside) or damp the stack down, or open the stack up? The meat will cook eventually, but I'm not looking forward to supper at about midnight!
Thanks!
Comment