I did my first double smoke session on Thursday. I did two 4lb chickens and a single rack of spare ribs. The chicken turned out great. The spares.... not so good. Thats another post.
Now on to business. I have a 18" WSM. I used Cowboy Lump Charcoal. Got the heat going using the minion method. When I got things going the heat was around 350. It settled around 275 to 300. All vents open. I got the chickens on the bottom rack and ribs on top.
Not long after getting the food on the temp dropped to 250. All vents open. During the smoke I was having trouble keeping the heat in the 250 to 300 range. It finally stayed at 250. At certain points it would drop to under 250 to 175 at on point. I kept adding charcoal. At one time another chimney full. I went through an entire bag of lump. The weather was very windy with passing showers and humid. Smoker under awning.
With all that said here is what I think and my questions:
Is it possible that the wind played a big factor in the heat problems?
Could it be that the heat problems were due to the amount of food in the smoker? Was it both wind and amount of food?
Do charcoal briquettes burn hotter than lump charcoal? Whats better between the two?
Or was it a series of mistakes on my part?
Thanks for your help and advice in advance.