Chuck, if you remember, suddenly forgot how to throw to first and instead used to toss it in the stands and bean old ladies. My malady is not quite so bad, but I appear to have lost the knack for using the plate setter.
I light my fire as normal, let it get up to temp, and then put the plate setter in and shut the lid and don't touch the settings on bottom or top vents. It seems that all the temperature is getting stuck down below the setter, where the coals are red hot and making the firebox glow, but up in the dome, the temp is mired in the 250f range. I've done the usual cleaning etc and am using fresh cowboy lump.
What am I doing wrong? Am I destined for the culinary equivalent of Single A baseball (i.e. the gasser)?
Thanks for any advice.