- Dec 24, 2017
- 45
- 19
Hope all are doing well.
I’ll get to the point today, my Akorn was chugging along at 225-227 for 40 minutes on my last cook (preheating before adding meat). I know the consensus is to not adjust vents once meat is added and temp will come back up, but my fire is going out.
It’s like when I’m adding meat, it changes air flow enough to stifle the fire.
I got it rekindled and rolling again around 260, give or take5 degree fluctuations up and down, until I added a chuck roast on the top rack. Down the temps went. All the way down to 145. Open the vents and it picks back up.
What is going on? Does putting meat in affect the airflow that much? If it did I’m not sure how you’d ever know where to set your vents prior to adding your meat
Anyone else have this happen?
I’ll get to the point today, my Akorn was chugging along at 225-227 for 40 minutes on my last cook (preheating before adding meat). I know the consensus is to not adjust vents once meat is added and temp will come back up, but my fire is going out.
It’s like when I’m adding meat, it changes air flow enough to stifle the fire.
I got it rekindled and rolling again around 260, give or take5 degree fluctuations up and down, until I added a chuck roast on the top rack. Down the temps went. All the way down to 145. Open the vents and it picks back up.
What is going on? Does putting meat in affect the airflow that much? If it did I’m not sure how you’d ever know where to set your vents prior to adding your meat
Anyone else have this happen?