- May 7, 2017
- 3
- 11
Howdy - When I'm smoking on my WSM and I need to do something to the meat (e.g. wrap it, spritz it, check it, etc.), despite minimizing the amount of time the lid is off, there are times when the temperature spikes 50+ degrees. I then have to play with the vents for a while and watch the temperature come down very slowly--and I find that for the rest of the cook it's hard to get a consistent temperature. It's as if too many coals have lit and they're either super hot or completely off.
I was curious if other people encounter this situation and have advice for lowering & controlling the temp.
I was curious if other people encounter this situation and have advice for lowering & controlling the temp.