Making a pulled pork for Super Bowl. Needed to scamble to make a wind barier. Thank god the snow stayed south but very windy and cold. Holding 250 temp like the champ that it is
That will do the job, right Vinny? Looks like you used tempered underlayment for your sides? That should have plenty of weight so it doesn't move around on you. Good Idea.
I'm doing some briskets tonight and it's supposed to be windy. On top of that I'm breaking in a brand new 22" WSM so I expect it to run a little hotter and the wind certainly won't help things. I still have the old 18" kicking around but I could use a little more space for this weekend's cook so I might as well fire up the new one (I've only had it for about six months)!!!
I had some scrap 1/4" AC ply and a couple of extra 2x4's lying around so I made a small wind barrier. It's enough to cover the vents but leaves the door pretty accessible. It's dark now so I'll have to take a picture tomorrow and let you know if it was a total flop or not. I tacked the 1/4" ply with brads so it won't be difficult to re-engineer if necessary.
Good luck to everyone cooking tonight. I feel bad for the super-bowl parties that don't have at least one VWB member.
Here's the "short" version I put together last night. I didn't have much plywood to work with but it actually worked pretty good.
I have an idea for a knock-down version borrowing the tool free concept from Legare Furniture. I'll have to draw it up and make a prototype. If it works out well I'll post the plans.
Brain that look like a great idear. But I have a quetions. How do you adjust the vents. Do you have to take it off?
Timothy, this little wind barier worked great. Of cause the WSM
stayed at an average of 255% for 10 1/2 hours just like the champ that it is!! When it gets warmer out I am thinking of making a cart out of wood and tile to serve as a wind rain and table. I will put pic's on after I build it. Would like to see pic's of others!
Rich how the brisket turn out? Did you use the big boy or the little brother?
How did you make your brisket. Did you get the recipe off the site. If so can you point me to the recipe. Thank you
Rich looks good. I also was just thinking about covering the vents. Was it tall enough? Did temps stay where you wanted it to be?<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich T:
Here's the short version I put together last night. It worked pretty good.
It ran pretty good Vinny. It was a little hotter than normal (250F) but that temp remained constant throughout the night. I used sand in the water pan so that always helps stabilize things. I remember my 18" ran a little hotter the first time too so I'll chalk that up to the 'break-in' period -nothing a couple of big greasy pork butts can't fix!