I have six small racks of St. Louis spare ribs in my Amerique with the plan to start them at 275 degrees for a couple of hours to carmelize the meat, then take it down to 250 for the rest of the smoke. I have been doing this for seven months with great results.
Today my Amerique will not go over 218 degrees (Indicated) two hours into the smoke so what is going on? Usually it gets up to temp very quickly.
I am not using an extension cord, the ribs are not touching the temperature probe, so what else could be wrong?
Always on a Saturday with Guests on the way!