I'm from Northern Minnesota. Where a barbeque is a sandwich and a pop is a drink and not your relative. Ambient tempearature was always a worry prior to my cookshack.
I've had my Cookshack for about a month and have had very good success with everything I've tried. I'm a banker during the day and a smoker, hunter fisherman in the evenings and on weekends.
My wife's family manufacture and sell soup bases and spices so I have an opportunity to concoct some wicked rubs and marinades. Thanks for the advice I've recieved so and the stuff to come. I've had an opportunity to show my cooksahck to several friends and I think the sales will follow.