Brinkmann Offset vs. 12 Degrees

[CookingwithSteveWhite]

Last night/Today I am struggling against the elements with my Brinkmann Offset, in the battle for Pulled Pork. LOL
Put on at 2:30am EST, and yeah, they are still going. Maintaining temps has been a pride swallowing seige. Hope these Pic links work?

SO far, I've been through roughly double the wood I would normally use. (I use all wood-no charcoal) It's been a mixture of oak, hickory and pecan thus far.
The moving blanket did help some, but once the wind/snow started, keeping it between 225-300 was almost impossible.

I need to get a WSM or build a UDS. The Winter Cold certainly lays the smack down on this old Brinkmann.
[URL=http://s723.photobucket.com/user/stephenwhite78/media/Facebook/Instagram%20Photos/10882357_838370259554591_1284418312227817301_n.jpg.html][/URL]

 

[Gore]

That basically sums up why I got a Primo. I like to sleep.

 

[Bludawg]

Jambo!

 

[AlwaysSmokey]

Well, ... LOL, .... Sounds like a hell of a cook. Solider on brother! A would suggest a uds or other pit, but, your probably going to get completly broadsided with that kind of chit. Happy New Years and enjoy the fruits of your labor!

 

[16Adams]

I love the night. Smoke on brother.

 

[Jason TQ]

Wish I could push some of this 50 degree stuff up that way :-D. I've had some cold and bad weather cooks. Luckily not too many, but they do make memorable stories :clap2:

 

[16Adams]

Heat of the day here.

 

[CookingwithSteveWhite]

Figured I would post the after =)

13 hours on the smoker, and then 2.5 hours in a dry cooler.
If I die tonight of a Pork Overdose......
I regret nothing. LOL

 

[CookingwithSteveWhite]

Heat of the day here.

You are in Texas?

 

[Bludawg]

Nice mess of pork stop when you get the meat sweats:thumb:

 

[16Adams]

You are in Texas?

Yes The Panhandle

 

[16Adams]

Figured I would post the after =)

13 hours on the smoker, and then 2.5 hours in a dry cooler.
If I die tonight of a Pork Overdose......
I regret nothing. LOL

Awesome !!!

 

[Ribeye Republic]

Last night/Today I am struggling against the elements with my Brinkmann Offset, in the battle for Pulled Pork. LOL
Put on at 2:30am EST, and yeah, they are still going. Maintaining temps has been a pride swallowing seige. Hope these Pic links work?

SO far, I've been through roughly double the wood I would normally use. (I use all wood-no charcoal) It's been a mixture of oak, hickory and pecan thus far.
The moving blanket did help some, but once the wind/snow started, keeping it between 225-300 was almost impossible.

I need to get a WSM or build a UDS. The Winter Cold certainly lays the smack down on this old Brinkmann.
[URL=http://s723.photobucket.com/user/stephenwhite78/media/Facebook/Instagram%20Photos/10882357_838370259554591_1284418312227817301_n.jpg.html][/URL]

Cousin Eddie, that you?

 

[SmittyJonz]

You NEED a BBQ Shack. :heh:


http://www.bbq-brethren.com/forum/showthread.php?t=202542

 

[CookingwithSteveWhite]

You NEED a BBQ Shack. :heh:


http://www.bbq-brethren.com/forum/showthread.php?t=202542

I absolutely agree! Can you run an offset in an insulated shack?!

 

[CookingwithSteveWhite]

Cousin Eddie, that you?

not so much. just a colllld cracker. :caked:

 

[Smoke Dawg]

that basically sums up why i got an opti-grill.

fify

 

[mikemci]

Good job Hero!!!:first:

 

[Blythewood BBQ'er]

You got it done! Good job!