The Lunch Butt Crisis & Solution

Unknown

Well, I had the traditional first Butt crisis. I left things last night with a stable 250 degree dome temperature and woke up this morning to a 100 degree dome and a 120 degree internal temperature.[p]I lost the fire overnight. Overnight the humidity shot up to 98%
and I figure that my fire simply choked out. Anyway, after using the
patented Char-Woody coat-hanger fire hole poker and relighting, Mr.
Egg is at stable 300 degree dome with Mr. Butt hanging out at a 163 degree plateau. The 300 degrees is a little hot, but that's my fault.[p]I was lazy this morning. Rather than break down my indirect setup
and move the food, polder, pan, and bricks, I just lit a Weber
cube under the grate.[p]Anyway, I figure that the reason that I didn't panic was all of
the collective advice from the forum, and especially the regulars,
over the past few months. So thanks. You folks get the save on
this cook, even though you weren't aware of the problem.[p]Might be a late lunch, though. I figure I'll do more damange by
rushing things to hit the noon deadline. No big deal.[p]

Mark

Kevin Nolish,
At 300 dome and 163 internal you should make lunch no sweat. Several times I've put one on early in the AM at about 350 dome and had it ready by early afternoon. Grant you, not as good if it were on 14-16 hours, but o'well.
Mark