Recovery After Adding Meat

[PIT Shawn]

Did my first rack of ribs today (3rd cook ever for me) on the OK Joe’s Bronco. One rack of ribs that sat out at room temp for 45 minutes prior to going on the smoker.
When the meat was added it took 45 minutes to get back to 225* and got as low as 198*. Using an Inkbird probe set at grate level. Didn’t have a problem with this with my previous cooks (chicken thighs and a whole 5 lb chicken).
If I encounter this again is it ok to open the vents some to get back to temp faster?

 

[PIT Shawn]

BTW, the ribs are good! Used the SmokinAl method. It took a bit longer as I was chasing temps all day but cooked them to 165 and then foiled for 1 hr + 15 minutes. Finished on the gas grill for a few minutes. Not super moist but very tender with a good bite through. Used hickory and I can still taste the smoke an hour later!

 

[forktender]

Did my first rack of ribs today (3rd cook ever for me) on the OK Joe’s Bronco. One rack of ribs that sat out at room temp for 45 minutes prior to going on the smoker.
When the meat was added it took 45 minutes to get back to 225* and got as low as 198*. Using an Inkbird probe set at grate level. Didn’t have a problem with this with my previous cooks (chicken thighs and a whole 5 lb chicken).
If I encounter this again is it ok to open the vents some to get back to temp faster?

For sure it is, you can crack the vents and the lid by an inch or two to help get it rolling again with no problems at all.
Just don't let the temps climb too high close the dampers when you're about 1/2 or 3/4 way too your target temp or it will over run your temp and you'll need to start chase'in temps which sucks badly.

 

[flatbroke]

Interesting

 

[SmokinAl]

I’m not familiar with your smoker, but if you smoke the ribs to IT, it really doesn’t matter how long it takes to get there. We like ours at 195 IT, and you can always finish them in the oven after they get a few hours of smoke.
Al