Is there a different process for managing temps when the humidity goes up? I am cooking in Minnesota and the weather has finally changed to summer. Dew point is in the 60’s. Last knight I did what is normally a simple cook. Fresh brats smoked at 300 degrees for an hour. I opened my vents to what normally works at 300 and the egg just sat at 200 for a long time. Is this humidity in the lump? What do you guys do down south
Bring the temp up to dry out the lump and then lower? Kind of frustrated with last night.
If this happens again I might just be getting a weed burner, I figure if it melts ice it well dry out lump