From what I have been seeing here, folks are maintaining ideal temps even when the outside temps are well below freezing. I did my first cook with my WSM last week and maintained 135 - 150* for 16 hours with outside temps in the 50's.
My question is, when the outside temps are hovering around 100* or more like they do in TX in the summer, do you need to make any adjustments for 12 - 16 hour cooks?
My question is, when the outside temps are hovering around 100* or more like they do in TX in the summer, do you need to make any adjustments for 12 - 16 hour cooks?