SI #3

[Big Fish]

Only 2 racks of ribs, so nothing blocking the air flow. I only have foil on bottom and on the top of the chip and in the drip pan. I have the Maverick 733. My PID Auber came, but didn't have the time to mess with it yet. If this smoke completes, I will test the Maverick with my old faithful analogue thermometer.

 

[Big Fish]

I set it to 225 degrees initially and just wouldn't get over 174. After and hour of not reaching 225, I dialed it up to 250 degrees. It's been on for 1 and 1/2 an hour. It is holding between 185 and 205 degrees now. No more smoke either - 3 small chunks. It's what I used last smoke and it was perfect.

 

[Big Fish]

2 hrs. 15 minutes in and it hit 210.