Recent content by Chrisjo

Update—I got the gasket installed and that seemed to fix everything. The access door didn’t fit well, and no smoke pours out of it anymore. Started a cook last night, and the FB has held it at 225 +/- 5 degrees for the last 10 hours. Thanks for all your suggestions, folks!

If the goal is 100% absolute best possible ribs, cook them the day of. Realistically, they’re about 90% as good reheated the second day, so I wouldn’t sweat it. I usually reheat, foiled, in the oven at 250 and check about 45 mins or so to see how they’re doing.

Thanks for the info and the picture! My setup is roughly the same. 3 or 4 wood chunks buried under the ring of charcoal and then 8 or 10 lit coals scattered on top. The only thing I’ve been doing different than your description is letting the WSM naturally come up to temp to about 25-50 degrees...

Thanks! I’ll definitely give that a shot putting the probes through the grommet. I made the mistake of putting one of the FB meat probes through the hole of the grommet instead of the slit and that was murderous taking it out. Had to take the grommet out actually, which is a huge PITA to put...

Thanks for all the info! Usually I fish the ring halfway with charcoal, then wood chunks, then the rest of the way with charcoal. The chunks are mostly buried, but the tops are visible, so maybe I need to bury them down a bit deeper. I’ll definitely check the seating on the center barrel...

I think some of the other stokers have plugs for the other holes and directly go into the third. The FB has a metal dish that covers the entire vent wheel. I’m thinking the door is part of the culprit, I’m not sure if it would be intaking or exhausting air since it’s so close to the fire.

Firstly, thank you all for the wealth of information found here. It’s like a free degree in Q-ology here! I’m having an issue I wanted to feed to the braintrust. I have a 22” WSM that I’ve been using since Jan. Initially, I didn’t have much issue with temp control. With 2 vents on the bottom...