Part of the issue with the dry run is the fat from the meat helps cool the coals, which is why you have had higher temperatures. I am a little under 300ft elevation, and when cooked the ribs without plugging the holes at the top to keep the temperature in the barrel between 225-240, I've had ribs done in 3-3 1/2 hours. I usually leave them be until about 2 hours into the cook then check every 30 minutes until I think they are close then start checking them every 15 minutes or so. When I sauce to glaze and will start saucing everytime I check the ribs starting at the 2 1/2 hour mark. I hope that helps.
I think your on to something here that doing a dry run doesn't factor in. I didn't think about this. The fat and juice that sweats and drips down on the coals create a fog. I don't know if this aids in keeping the temperature down or not but it seems logical that it would. I will have to keep this in mind.
- When my Pit Barrel arrived I set the vent like shown in figure B. It would run at around 330* without any meat in the cooker.
- When I set the vent as shown in figure A the temps would hover at 316*.
This weekend I need to cook 4 butts. Should I have the vent set like figure A or figure B at the altitude of 232 feet? I know the instructions show Figure B being correct but I am still apprehensive about the heat. Also I only used 8 briquettes to start the fire and it still got to 316* with the vent looking like figure A.
Some of you are lighting 20+ briquettes and are getting high 200s when in your PBC. Should I leave in like figure A shows or should I trust the system and trust that the 4 butts will lower the temps to acceptable levels based off the drippings and fog?