I ended up putting 2 firebricks ( standing on their long edge) near the hinged edge of the SnS. To replace the thermal mass of the water I took out, and also to protect the meats from the radiant heat that always seem to make my edges come out a little overdone. Also had to refuel early due to the continued high winds and steadily dropping outdoor temp.
Nonetheless, still ended up with my best rack of ribs so far!
The Chuck roast is still in there in the stall
I'm considering wrapping it anyway and bringing it in to finish in the oven. I don't care if anyone calls it cheating. Im getting sick of going out in this cold and wind.
How much longer till Spring?
Sent from my iPhone using
Weber Kettle Club