I did my first "longer" (longer than a steak) cold day cook with the turkey yesterday and I noticed something strange. I was having a lot of trouble keeping the dome temp up to 325. In the summer, I would just open up the top or bottom a bit and correct the problem. Yesterday, when I opened the top, it got cooler. The solution turned out to be closing the top to just a crack and leaving the bottom wide open.Has anyone noticed this happening? Can anyone explain it? I didn't think a 25 degree outside temp would really affect the inside all that much after the fire had been going for 3 hours.
