I screwed up one simple step

[rcrabb22]

I knew better.......

I started my coals in a chimney, poured them in the coal basket when ready then the screwup.  I filled the rest of the basket with the unlit charcoal to top it off.  I hung the 10.5 lb prime rib and closed the lid.  I got the new Thermapen Smoke for Christmas.  I got busy doing other stuff checked the remote receiver about 40 minutes later.  My barrel temp for 550F!!!  AHHHHHHH!  Placing the unlit coals on the burning coals created quite a hot fire!

A very expensive roast was at risk.  I closed the vent and while I knew I was adding air to the fire I took the lid off the vent the heat.  The Smoke probe to measure pit heat dropped quickly to 360F in about 3 minutes and I replaced the lid.  The roast temp was 87F (starting at 46F).  Even with the vent closed enough air was getting the fire to keep it burning too hot.  I folded a sheet of foil into a square and and placed it between the vent lid and vent hole and tighten the screw.  This starved the coals of enough O2 to get the pit temp dropping.  I was able to regulate the fire using the foil and vent lid to give the fire enough O2 to maintain pit temp of 275. 

I saved the roast and it turned out great although about 45 minutes ahead of schedule.

Lesson learned............       

[GusRobin]

but nice recovery

[Pappymn]

Nice save on an expensive piece of meat

[hikerman]

A recovery and a save is far more important than an easy win. When everything is easy we learn very little. I would imagine this issue won't be coming up again!

[smokeasaurus]

Glad you saved your supper.....................

I thought the PBC was a set it and forget it cooker 

[Savannahsmoker]

Good thinking if not late in the recovery.

I guess set it and forget it is if it is done in the proper order.

[tomcrete1]

Nice recovery! Adapt and Overcome!

[Jaxon]

What Hikerman said...

[rcrabb22]

Thanks to all for the words of encouragement.  One mistake I will never make again. 

[teesquare]

You have shown that you have the ability to respond to a challenge. You are going to do just fine.   I define outdoor cooking as "knowing what is supposed to happen - then dealing with the reality of what actually happens."

Nice job!

[Savannahsmoker]

  One mistake I will never make again.

And that is called experience.

[viscera912]

nice,you just learned how to choke your pbc!!

i'll choke my pbc with foil through the top holes and vent to take temp down to 215-230's if im doing a lo and slow cook, like for brisket. only thing is you gotta play with pulling the foil at times and making sure you don't choke it so much that your coal dies out!