Every so often my fire would not come up in temp in my Large, never could quite figure out what the problem was; since getting a High-Que fire grate I haven't had the problem since.
Until today. I cleaned out the Egg (it was a bit overdue) and fired it up at seven this morning, expecting to feast on spareribs for lunch. Once the fire was going I filled up with fresh lump, and let it catch until I had clear smoke, and it stabilized at 250. Threw on the ribs, but soon the temp started dropping, and settled at 200. I left it alone, but by 2 it was dropping more so I stirred up the coals and opened it up a bit. The bones weren't exposed at all. It went up to 300 and I decided to keep it there, but by 4 the bones were just barely peaking out. I stuck it with my Thermapen and it was over 195!!
I pulled it and sliced up a tomato while it rested. The bottom was almost burned, and the top was delicious but almost jerky-like in consistency. The interior meat, surprisingly, was juicy and perfect. But, all the smoke flavor was on the "jerky", and the surface peeled away from the rest of the meat, really weird. I got one meal out of it, but am not keeping the leftovers.
Spareribs cooked for me perfectly in 4-5 hours in my old water smoker, and other ribs I made on the Egg were fine, this was just a bad day I guess. Glad it was just one rack.
I Know Why The Egged Bird Sings.