Cherry Smoked Ribs

Griffing,

I cooked spareribs this weekend as well.  Trimmed it St Louis style.  They came out great.  But I've only had the egg a couple of weeks and I ran into one problem.   When I got the lump going,  I got it to where it was burning in the 600-700 range.  Fire was coming out of the wide open daisy opening on top, very similar to the 1st pic in your link.   My problem is that I really struggled to bring the temperature back down to 270 (which is the temperature I use - I'm at elevation here in Albuquerque, so I always adjust temp up a bit to account for lower air pressure). 

I shut down much of the air flow, but it still took over an hour just to get the temp back to 300.  Luckily I still had plenty of time to get the ribs smoked, but in the future I prefer to avoid the long wait in getting the temp back to the 270 range.   The obvious solution to my problem is to ensure that I never allow the egg to reach those high temps.    The downside is that I don't allow the lump and wood (apricot and pecan in my case) to burn off some of that heavy smoke that they produce at the start.

Would like to hear the lighting technique you used to get your temp to 250.  Thanks.

That helps a lot, Griffin!  Thank you.

I used a looftlighter to get it going.  I still have a weedburner that I used on my previous smoking rig.  I never considered using that,  but I now realize that I can still use it to start the fire.    I'll try this new lighting technique next weekend.

Here's a pic of my ribs taken with my iPhone - I'll use a regular camera next time for improved quality. 

BTW, the 4 sunglasses on the table were for viewing the solar eclipse that occurred here in Albuquerque late Sunday afternoon (6:30 to 7:30).   I didn't have a welder's mask so 4 layers of sunglasses had to do.