A change of pace due to the wind

[Mark Foreman]

Since it’s been quite windy here in Petaluma, I broke out my Smokin-it #3 and did a 4 lb pork butt for pulled pork. I use the Smokin-it as the breeze has little impact on its internal temperature. I usually use the electric for smoked fish, sausage, jerky and even salt so using it to smoke a butt was a change of pace. I put it in front of the garage to minimize the wind impact. Pork was smoked with hickory and I used a vinegar sauce. I had forgotten how good this unit works.

 

[Tim Campbell]

That thing is awesome Mark!!

 

[Mark Foreman]

It’s 10 years old, built really well, and is awesome. I would recommend Smokin-it in a heartbeat.The down side is I can only get temps to 260.
However, using their rib racks, I can cook a lot of ribs. It can hold 40 lbs.

 

[Rich Dahl]

PP looks great. Nice rig Mark
We've been having 25+winds with gusts up to 55 mph for over a month. My Camp Chef is getting a workout since my others don't tolerate the wind well. The Camp Chef doesn't seemed to be affected at all by the wind.

 

[Greg in Utah]

The wind is bonkers here as well. I may end up cooking inside tonight.