If I am planning on smoking it doesn't matter the weather.
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Too stinkin’ hot!
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Club Member
- Apr 2018
- 6720
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Summer has been pushed out to sea, thankfully blocking Erin from the coast. 70's day, 50's night and dewpoints in the 40s. I did some bacon and eggs on the griddle for lunch. Never would have done that in the heat we had. Tonight, smash burgers.
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Club Member
- Sep 2020
- 1036
- Chicago
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Cookers:
Weber Kettle
Oklahoma Joe’s Bronco
Backwoods G2 Party Smoker
Weber Slate
Tools:
Classic Thermopen
Thermoworks Smoke X2
SNS-500
Billows
SNS
Chimney starter
Mercer slicer/boning knife/chef knife
BergHoff boning knife
Rescue Brush
Potane Vacuum sealer
Grilling apron with thermometer holder
A beautiful large wood cutting board from my 2024 secret Santa
Cookbooks:
Weber's Real Grilling (Never touched it...)
The Meathead Method
I remember my last summer in Texas. I think it was summer of 2011. I remember something about 60 days over 100. It was HOT! But back then, I was young and used to the hot, so I didn’t think much of it. I do remember freezing when I returned to school in Chicago and it was in the 70’s my first day back.
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Glad to hear the data backs up at least the gist of my memory! Like I said, I had not spent any summers in Chicago yet, so I knew it was hot, but figured it was par for the course.Last edited by J-Melt; August 20, 2025, 04:32 PM.
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Yeah, I remember that summer very well. Can you believe from June-August our AVERAGE temperature was almost 88*?! 😳 It was brutal that summer…..🥵
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I remember that summer well, too. It was just brutal. We were under water restrictions what what seemed like forever (which is a weird feeling when there is a huge body of water eight miles away!). My lawn really still hasn't recovered, even all these years later.
- 2 likes
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Club Member
- Apr 2018
- 6720
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Houston in August was a punch in the face. Heat and humidity. Walk out of an air conditioned building it was like getting slapped upside your head. On the opposite side, Houston in February was a refreshing coming from winter in New England.
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Club Member
- Mar 2020
- 5413
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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