Kloset BBQR
Executive Chef
Cruising,
Start my closing all the bottom vents 100%. You'll get plenty of air through the top vents and the side door. Temperature spikes were probably due to the coals getting that big whiff of air when you removed the dome. With the bottom vents closed, it will quickly return to 225 even after you remove the dome. As the cook progresses especially on brisket cooks, you'll need to start opening the bottom vents very slowly but only after you notice a drop in temps.
You should get steady 225 temps that way. It'll also cook a little more consistently after that first break in cook. Sounds like your on your way. Good technique on the ribs.
Start my closing all the bottom vents 100%. You'll get plenty of air through the top vents and the side door. Temperature spikes were probably due to the coals getting that big whiff of air when you removed the dome. With the bottom vents closed, it will quickly return to 225 even after you remove the dome. As the cook progresses especially on brisket cooks, you'll need to start opening the bottom vents very slowly but only after you notice a drop in temps.
You should get steady 225 temps that way. It'll also cook a little more consistently after that first break in cook. Sounds like your on your way. Good technique on the ribs.