Is this the measure of a serious BBQ cook or pitmaster, cooking outside in various degrees of darkness, cold and other inclement weather?
I remember my dad wrapping his Little Chief electric smoker in an ancient WWI greatcoat and moving blankets when the varnished factory cardboard box wasn't enough insulation.
So, do you do it in the cold, the snow and the dark? Or do you put such things away until Spring? If you do, what do you do differently?
Invite a friend to chime in on this discussion.Email a Friend
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...