Severe temp drop overnight

xjwheelr

I've done probably 10+ brisket cooks, always have the temp drop on me some overnight. But my finished products are so good I never worry about it anymore, don't even set the alarms on my Maverick. Last night I went to bed with 265/171 dome/meat and woke up this morning to 164/144! The fire hadn't completely gone out because I was able to revive it by opening the vents and blowing at the bottom a couple times. I'm just wondering what caused the fire to choke out so bad... I have a large BGE, initially filled to plate setter level with very large lump on the bottom. When I went to bed the bottom vent was about 1/8" and the daisy just a little cracked (plus room in the main wheel for my maverick wire) as usual for low and slow. Anyone have similar temp drop issues like this before? Any idea where I went wrong? Thanks.

lousubcap

The reason is an air-flow reduction. Likely an ash build-up that led to the problem.  As you note, obviously corrected when you increased the air-flow.  Sounds like you took the standard precautions of large lump on the bottom etc but sometimes the way the fire travels around the lump load can lead to unintended consequences.  But sounds like all is well now.  Enjoy the eats.

NPHuskerFL

I concur with @lousubcap on ash production caused lack of oxygen to the fire triangle. At least it hadn't completely snuffed out. Enjoy the grub. 

xjwheelr

I kind of figured. Thanks guys.