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How high can you get your dome temp with the plate setter in? I am having trouble achieving temps above 300F. Do I need to clean out egg completely and fill with lump to the top of the fire ring ? Cooking a standing rib roast last week, the fire ring was about 2/3 to 3/4 full. Wide open bottom vent and daisy wheel slid all the way open. All ashes from the bottom cleaned out before the cook. I know the "3 rib roast" would bring down the temp when put in, it never got above 300Deg. Is this normal?