I completed my first cook last week. I had not done my homework about the significant impact that wind has on the smoker. And it sure was windy. Temperatures in the cooker fluctuated quite a bit (trending low). Took 14 hours to cook, but the pulled pork and brisket that came out of that cooker were as good as anything you can get within 500 miles of where I live. I made this wind screen out of a full sheet of plywood for my next one. I am completely ignoring the manufacturer's directions for minimum distance from combustible material. Hope I don't start a bonfire.
