Any advice for first cold weather long cook of the year


 
I posted the great outcomes of this cook in the photo gallery at this link below.

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Making Pulled Pork for my Greatest Critics... My Family

I have been working for over a year and a half to figure out exactly how my family likes pulled pork the best. I have learned through many cooking sessions a homemade rub that they really like. I have learned they like a spritz that is very little acv and mostly apple cider, they LOVE it double...
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Auto parts stores sell large steel sheet pans as oil drip pans. I‘ve used these as a wind break.

Farm and garden stores also sell galvanized tubs. I use one with my WSM and Dutch ovens All the time.
 
After this cook I am completely a believer in the need to shied the wind. I was standing outside and gust of winds were moving, but having the WSM behind the make shift door wall and positioned with between two walls of the house, the temps never moved even as the wind was going.
 
I did my first cook in the cold on my 22" WSM. It was about 32 degrees, fire died in about 4 hours. I used the Minion method.

I bought a 4' x 6' welder's blanket and wrapped it around mostly the middle section. It looks like it's wearing a cape :LOL:

Has anyone had success with this? I will give it a shot later this week.
 
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