So I gained a free nice grill....which is all it seems to be is a grill. It's heavy duty, has a nice charcoal rack that can be lowered and raised etc. BUT it doesn't have vents or a chimney stack for controlling any sort of temperature. I am doing a dry run right now before I attempt a couple chops tonight and a shoulder this Sunday. I have no problem getting the thing up to temp and beyond, but I cannot maintain a constant 225-250.
I am trying the indirect method but hthe grill itself is remaining stable at just short of 300, even with a water pan underneath. I can open the front part of the charcoal area as a sort of vent, but that's about it. I guess I could open the ash catcher though I'm not too sure how that would help.
Perhaps I am using too much heat, not enough meat?