I put a 8 lb prime rib on at 11:45 am today. It's suspose to be 106 degrees outside today.
My questions are:
- Will my BBQ guru have any issue holding the temp at 225? Right now it holding about 210 at the meat and the WSM guage at the top is approching 300. Also. I have it on the lower rack and I did not start with hot water. (I was in a hurry to get the meat on and get back to work)
- Also I set the meat out at 8 am to bring up the temp some. I think I am looking at about 45 minutes per pound. Does that sound right? Just trying to decide when to skip out of work and go home.