Maintaining temps ?

[robs2]

Newbie here. Tomorrow, I'll need to maintain 350-400 degrees on my Performer for 3.5+ hours. Will be using Weber briquettes.

Any tips on how best to accomplish this?



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[Travis]

My vote would be a chimney of unlit dumped in baskets or a pile and a 1/2 to 3/4 lit dumped on top.
Adjust your vents accordingly and let her eat.
Whatcha cookin?


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[addicted-to-smoke]

Some formula I forgot, like add 8 unlit coals every 20 minutes. Or 40 minutes?

Getcha a cheap oven thermometer you can leave on the cook grate away from the coals. When it starts to fall, add a few unlit coals before it falls too much. Don't add more than 8-10 at a time or you'll overshoot the target, I think. Give 'em time to light before panicking.

Vents play a role here. Depending on how many coals are present at any given time, you many be running wide open with fewer coals, or partially shut down with a lot of lit charcoal in there. The latter approach is probably easier to regulate.

[Jon]

What are you cooking that needs 350+ for 3.5 hours? Is this on a 22?

Easiest with Weber briquettes is to do what Travis wrote above. If the temp does start to fall, do what addict advised, but with lump charcoal. The lump will light and produce heat more quickly.

[robs2]

Awesome... thanks guys. I have a 3-rib 8lb bone in rib roast. I did a 5lb 2-rib a couple weeks ago at 400 for almost 2 hours and it was perfect. I'm hoping I'll hit my temp inside of 3.5 hours but I may just let it cook closer to 350... that seems to be a happy spot in my 22. I've not used minion before but I will today.

I do like to separate my baskets when doing a rib roast as it gives me a more consistent edge all the way around without having to rotate. But I'm guessing 2 separate baskets might behave differently than if both are together?


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[kettlebb]

I'd do baskets on the sides and meat in the center.


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[robs2]

Turned out awesome! Thanks for the tips fellas.


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[robs2]

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