I lump alcohol in with carbs. I figure I can have a little pasta or a few beers. Of course limiting alcohol is the best plan of attack.
I don't do vodka often, I enjoy some beer while out in the yard, a gap vodka can't fill for me. Don't get me wrong, I also love a frozen drink at pool side.
I had a similar issue that developed a after a while and similarly only spotted it when I started a cook because smoke was coming out between the lid and the body. The problem I had was caused by one of the metal bands becoming a bit loose and the lid shifted when it was lifted up. To fix the issue I closed the lid and loosened the big bolts that tensions the steel bands on the lid a bit more to enable the lid to sit flush on top of the body. I then tightened the band back up. That fixed my problem.
Yoder how did things go? Well I hope.
Told my wife I read that the Average female spends 17 years on a diet. Yeah, most men too in some fashion.
I am down some weight but the way I see it, at 57, there is no more time to regress, as I wish, I knew, what I know now, about weight and diet.
I picked this tip up years ago and my family loves it. I cook a Christmas PR every year like this.
250 indirect over a stone wrapped in foil. and do not sear it prior to or at the end of the cook, I pull it when a center middle probe reads 125 deg. I use a rub made of minced garlic, coarse sea salt, cracked pepper, Spanish smoked paprika and crushed Juniper berry. I slather the PR with plain French's yellow mustard prior to a liberal sprinkling of my rub. The mustard holds the rub in place and helps form a nice thick savory crust. (Once the PR is cooked I can not detect a mustard flavor, just savory beef). Turns out great and most importantly my family loves it, actually to the point where they won't let me cook anything else on Christmas.
I buy a whole Prime Rib and cut it into a 4 or 5 bone roast. Cutting the rest into thick steaks to use during the new year. I like both boneless and bone in and get what ever I can find available each year. If I manage to get lucky and find a bone in, I cut them off when trimming the roast and then tie them back on prior to the cook. I place the bone up so the fat and connective tissue when it renders drips over the PR. After the cook, just snip the strings and slice away. Best of both worlds.
This is my minced garlic, coarse sea salt, cracked pepper, Spanish smoked paprika, Juniper berry rub
Once the roast is slathered with yellow muster I sprinkle on the rub
This is what it looks like just before I pull it . By the way the aluminum foil ball holds a whole head of garlic slathered in olive oil, herbs and spices to use as an edible garnish.
You can see in this pic that the mustard turns out a pretty nice crust. Happy Cooking, friends.