Smoking St.’s

[Swamp_moss]

Hello all, I don’t log in much but I keep up with you fellas. Lot of interesting things going on and I finally found time to throw some meat on the smoke after buying my first home and changing careers.

Have two racks of St Louis in right now, needing them done in less time that I feel I can finish them. But we are going to try some higher temps and some aluminum foil to expedite the process...expediting my beverage consumption as well Hope everyone is well

 

[SecondHandSmoker]

That's the spirit!

 

[Swamp_moss]

Question for the pros, when I went to pull the ribs for foiling, pit temp was 242. I pulled them, immediately shut the lid, less than 20 seconds, and 2 minutes later the temp was soaring above 300. Why does this happen? Is it the change in airflow allowing more air to pass more quickly?

 

[mneeley490]

You got a rush of oxygen hitting the coals. Makes them heat up quickly. It'll go back down in a few minutes.

 

[SecondHandSmoker]

ˆˆˆ What he said. ˆˆˆ

 

[JLeonard]

Where there's a beer there's a way!
Jim