Mike P.
TVWBB All-Star
This is just my .02.
Being a member of this Fine Site since September 2011 and being a HVAC controls guy, Temperature is my living. I've put bread on my table for 32 years understanding it. I have noticed a trend by observing many posts here over the last 6 months. I'm sure still trying to learn this cookin' gig though!
It correlates time and again with location and weather. One example is that today here in Shreveport it was sunny and 57* F. with winds less than 5 mph in February. What's happening with the weather from our Friends in Toronto or Minnesota today? I DON'T KNOW. North California to South California? New Jersey to Missouri?
My point being that it would be helpful with all our posts when asking an/or debating about the benefits of water or no water in the pan, how long to cook for a given cut of meat for an overnighter and especially controlling temps in the WSM to state at least the OAT (Outdoor Ambient Temperature) you expect your rig to operate at.
The biggest thing I've noticed here is that MANY ASSUME THEIR WEATHER TO BE THE STANDARD for the advice they offer, that's the way they learned. Geography counts.
I don't mean to over complicate this great experience but in the future when I ask a question I will include OAT and any high winds encountered. After all, it is outdoor Q.
Best Regards to all.
Being a member of this Fine Site since September 2011 and being a HVAC controls guy, Temperature is my living. I've put bread on my table for 32 years understanding it. I have noticed a trend by observing many posts here over the last 6 months. I'm sure still trying to learn this cookin' gig though!

It correlates time and again with location and weather. One example is that today here in Shreveport it was sunny and 57* F. with winds less than 5 mph in February. What's happening with the weather from our Friends in Toronto or Minnesota today? I DON'T KNOW. North California to South California? New Jersey to Missouri?
My point being that it would be helpful with all our posts when asking an/or debating about the benefits of water or no water in the pan, how long to cook for a given cut of meat for an overnighter and especially controlling temps in the WSM to state at least the OAT (Outdoor Ambient Temperature) you expect your rig to operate at.
The biggest thing I've noticed here is that MANY ASSUME THEIR WEATHER TO BE THE STANDARD for the advice they offer, that's the way they learned. Geography counts.
I don't mean to over complicate this great experience but in the future when I ask a question I will include OAT and any high winds encountered. After all, it is outdoor Q.
Best Regards to all.