J
jpfeifer
Guest
I love the site! Great information on Q. I just got my Brinkmann version of the Bandera and plan on doing all the necessary modifications from Bandera 101. One idea though that I got from Good Eats on FoodTV. If you want help to maintain a consistent temperature, place the meat on the rack and cover with a natural terra cotta pot. The pot will absorb the heat and radiate it back to the meat. I've tried this with a vertical water smoker in a Chicago winter and had some success. Just let the pot come up to temperatue slowly, or thermal shock will break it.