I am in Hawthorne Nevada. It will get close to 32 tonight. I bought a double pack of nine pound butts. I Plan on putting one around midnight at 225.

It has been in the refregerator since 9 this morning with mustard, and fiesta brisket rub. someone said the 050 is well insulated. I plan on serving pulled pork around 6:00 tomorrow night.

Do you think the colder temperature will give me grief in cooking time? thanks in advance. I am pretty new to all this cookshack 050 cooking. Thanks in advance! Dave
#fergie@frontier-safari.com#

Don't worry about the outside temps with a Cookshack, unless you're about 32 BELOW ZERO. lol. Sounds like your plan is about right. You'll be enjoying some good que!

Thanks C'Nooga,
Just getting started here. The cookshack staff is great, and the forum is a wealth of info! I attended a Northern Nevada Waterfoul dinner last night and won a Smokin Tex bbq. I gave it to my nephew. It looked quite similar to the 050, but about half size. I don't know about smokin tex's staff, but I am very impressed with cookshack. They have sent me a replacement grill, and I have not even got around to registering my product!. I noticed the cookshack 050 did get warm during use, but not so hot you could not touch it. The insulation must be pretty efficient.!
Dave

Big Daddy cooks all winter in Alaska.

His only problem is that around -45� the gease drain hole may form an icicle.

Hi!
Ha Ha I guess it might get a bit stiff! I did go out last night about 2:00 and touch the side of the ole CS. It was barely warm to the touch. I see a puff of smoke / steam comming out every once and a while this morning. It will be difficult to wait longer, the anticipation is something. Thanks for the input!
I am getting more comfortable with the 050 with each cook!
Dave

I bought my Smokette last December, and, of course, I HAD to cook on the first weekend after it arrived. :-) That weekend, we had temps of 5 below at night, and my first cook (a butt) came out great! The only issue I see when the weather is colder is condensation dripping back onto the food from the top vent causing a grey spot on the food. If you search on greay spot you'll see several threads discussing this. One member did a simple modification to his cooker that used a metal measuring cup on the inside to collect the condensation. Pretty clever! I may do that mod, but I have been following a suggestion that I saw on the forum. I place a metal colandar over the vent. This creates a pocket of warm air around the vent and I haven't been getting the grey spot. I do get a puddle os condensation on top of the Smokette, but it cleans up easily.

Thanks for the input. I would think a homede foil cup placed on the very top rack directly below the blow hole would do just fine. I just had one rack, and it was in the center position on this cook. I did not see the grey spot, but maybe it was not cold enough.
Dave WA6BXP Ham?