What's on the grill or smoker?

First time smoking in below 0 we had a work trip up in maine sumhow managed to smoke two full racks of ribs on a left behind weber kettle grill…the grill was crowded so i triple wrapped the ribs closer to the coals in hopes to keep from burning up from direct heat.. it was difficult figuring out what was goin on in the grill with temperature being so low outside and high winds…the edges of the meat got burnt in two corners but the bark was excellent and the flavor was right…main problem was the beers i had to wet the ribs kept freezing up solid

 

That experience is part of why they were so good and will be a special memory in the future.
Sometimes it's the situation that's part of the flavor.

 

Whipped up some smoked chicken chili today. Started by smoking a whole chicken @250° until an IT of 165°. Then i shredded it and added to a preheated dutch oven with chili ingredients and then back on the smoker @225 for 4hrs.

 

Now we're talkin! Fritos and shredded monterey jack.

 

pork ribeye and shrooms stuffed with brisket burn ends

 

Pork tenderloin on the pit boss....gettin the kinks worked out

 

not easy to learn a new pit with the polar temps/wind....wish i could run it inside

 

Why can’t you?

 

Is the foam fire suppression wifi??

 

The ones I have seen are infrared triggered…. Lighting up for a smoke in the hangar could be disastrous…. I’m sure a smoker would have similar results…

 

I have a thermal blanket on mine.Wonder if they make one for the Pitboss?
Pit Boss Insulated Blanket - 800 Units

 

Tri tip

 

First ever boomerang on the pit boss live at the compound!!! wheres buzz-saw ??

 

comfort food

 

pork tenderloin

 

todays cook if it thaws out in time.....