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Working on a standing rib roast today. I got the egg up to about 200, added some chips, got my thermometers in place and put my meat on. I closed the vents to about 1/2 open on the daisy wheel and about an inch on the bottom vent. The temp slowly climbed, and it just kept going. I did a couple vent adjustments making the flow smaller, but it still kept rising. It's now at 253, and I wanted to slow cook at 200-225. Short of closing it down, how can I get this temp down?
Any advice is appreciated. Thanks.