Howdy all, this is a first for me and I hope you can shed some light.
I have about 16 pounds of boston butt on the grill since 12:30 am last night. The grill was a steady 250 when I put them on.
At 7 am dome temp was down to 195 and I have been able to keep it steady at 240-260 all day without incident.
A little over an hour ago I noticed I was down to 195 again. I slowly made some adjustments without a lot of change....Then made some big changes and it came up to 200 or 205 but for the last 15 minutes I have had the lower damper open all the way, the top vent about half open with the daisy all the way open. No change to temps though. I have probed the bottom grate to move ash.
If the temp starts to drop, I assume I have to add more lump...any advice?
Does one lift out the grid with meat on top, then pull everything else, dump fresh lump in and wait for "clear" smoke before putting the butt back on...
Should I put it in the oven while I wait for the smoke to clear?
By the way, the pork is at 188.
I find this odd as I have always had lot's of leftover lump after a cook like this.