On my first long cook (pork butt) and the temp is at 221 with all vents open. Been cooking 5 hours now.
I'd like to get it hotter in case of another dip, and also because the meat's taking a while in the mid to high 140s.
Do I add in a bit more unlit charcoal through the door? A chunk of wood? What?
Cheers.
I'd like to get it hotter in case of another dip, and also because the meat's taking a while in the mid to high 140s.
Do I add in a bit more unlit charcoal through the door? A chunk of wood? What?
Cheers.