Turbo St. Louis Ribs Fail

THEBuckeye

Not sure what happened. Established temp at 350, drip pan lined with foil, raised indirect. Bone down. I've done turbo ribs many times. 

Went to remove ribs at the hour mark to foil, etc. Temp was at 500, bottom vent not changed after locking in at 350. Daisy wheel unchanged - I thought - though it have opened more when closing the dome. 

Also noticed the daisy wheel was sweating while getting to temp. Here's the weird part. The drip pan filled with a thick blackish liquid. It looked like an oil spill. The foil  took on a golden smokish tint. I did have a couple smaller hickory chunks and a handful of apple chips but have never seem foil change colors like this. Any ideas?

johnnyp

We've all seen pics of sweaty eggs from time to time.  Internal sweating? 

SmokeyPitt

I think the color change was simply a result of the extra heat.  At 500 there were probably some flames coming up around the plate setter and licking the foil. 

FWIW I have this issue with my large egg sometimes.  The temp will seem to be locked in, but the vents are open more than they should be.  Basically the vents are set to what should be 500 but it is running at 350, and at some point it jumps up to 500.  I assume it is just some kind of airflow issue that is restricting the fire. There is a clog, and eventually the clog falls through and the temp jumps.  

pgprescott

Add some fork.

northGAcock

Turbo St. Where exactly is that? Only making lite of a bad situation. 

Legume

I have nothing constructive to add, but just wanted to say a pic of those char ribs could've been pretty entertaining.