Hi all. It has been a while since I have been active but I would like to thank everyone for the wealth of information I glean regularly. With that said, I have a question. We took our XMAS proteins (Prime Rib) off today @ noon CST. I just went out to do a quick clean on the pit (3/16" chamber horizontal-vertical offset with 1/4 firebox) and got to wondering what my ambsient was still holding. A check on 2 different places shows 98 and 101 ..... down from a cook temp ambient of 225-230F at noon when I took everything off. Is that a fairly normal cool-down rate (15 degrees F or so per hour)???? Just wondering. Thanks in advance for other's experience and Merry Christmas to all.