PSA: Watch your firebox temp during winter cooks

I used to just set my dampers and walk away for hours on a brisket. Then last January in Portland I had a 15 pound packer stall at 160 for 4 hours because my firebox was fighting the 38 degree wind. Now I check temps every 45 minutes when it's below 50 out. Anyone else adjust their routine for cold weather?

2 comments

2 Comments

drew69027d ago

Right, because who doesn't love playing fire tender at 4am in a freezing wind, checking the temp every 45 minutes like it's a newborn baby. I swear my brisket was more high maintenance than my ex. I even started wrapping my firebox in a welder's blanket last winter and it made a huge difference, but now I look like I'm running a shady camp stove operation in my backyard. At least the neighbors know I'm dedicated to my stubborn meat.

alice_kim27d ago

Pretty sure you're supposed to wrap the cook chamber, not the firebox itself. The blanket on the firebox could trap moisture and rust it out faster than a wet chimney. Just a heads up before your setup turns into a permanent scrap metal art project.