Evening to all of my AR friends,
Just started a 15 lb prime brisket on my 26" kettle with SNS. Current temp here in the Queen City is 11*F and is supposed to fall to 5* later. This is my first frigid weather cook, so far so good holding temp at 240. Will follow with more pics.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Dumb question I know but remember I live in West Texas where it doesn't get that cold (and if it does its only for a day or 2) what is that material that yo are surrounding the kettle with?? is that sturdy or only standing like that because of the rolls at each end?? Great idea Though
Interesting idea!! It would be fun to get 2 of them and encircle the smoker figure out some sort of cover (that can still vent the smoke) to make a makeshift yurt! ( grab your tablet and hide from the extended family during the holidays lol
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