First Half of a Cook

[sliding_billy]

You'd think it is the end of the world in North Texas today. It is 35-40 degrees and there is a chance of freezing rain this weekend. I've got a new offset that I am still seasoning... I'm cooking. I smoked 10 brats, a naked fatty (rubbed with Super Pig) and a brisket point (brisket coming off in a couple of hours). Other than the fact that I cut the fatty and the brat for the picture with the dullest knife I own, it was a great lunch. Spicy Slawsa, cucumber, grapes and cantaloupe as sides.

[TMB]

Might be the end but your going in style! 

[muebe]

They look great!  Grab me a fork!

[Pappymn]

Looks like a winner to me

[veryolddog]

I did not have much luck getting my smoker over 175 degrees with the wind and cold which was 35 degrees down here. I even put a welders blanket over the lid and it kept getting blown off.

Nice looking food. Great job.

Ed

[smokeasaurus]

When it is time to get your Que on, it don't matter what the weather is like.  It also doesn't hurt to have a custom rig to use as well 

[HighOnSmoke]

Looks yummy to me!

[pz]

Beautiful color; looks very tasty!

[sliding_billy]

I did not have much luck getting my smoker over 175 degrees with the wind and cold which was 35 degrees down here. I even put a welders blanket over the lid and it kept getting blown off.

Nice looking food. Great job.

Ed

Gotta have pretty thin splits in this weather (and reload often) so you can keep an active flame.  An occasional assist from some charcoal helps too.  I was running between 250 and 350 (main chamber only) at various points but only dropped below 250 when I was ready to stop.