Cooking steak the other night, and had it up past the dial, seared and finished them dwell (btw, was awesome! beef for the women, moose for the boys).
Thing is, ever since then, when ever I am cooking at over 400 if I open the lid, even for a sec., my heat shoots up so fast. Cooked up some pizza(with new maple leaf lump, cleaned fire box) the other night and had a hell of a time controlling my heat. Opened the lid once to check on progress and burnt the hair on my knuckles, shot up to over 700 ( was cooking at 550)!
I have looked around the gaskets, and no smoke comes out so I don't know where that extra air is coming from?? Smoke is only coming from the top!
any help out there!