I had to cook 100 pounds of brisket last week so I did it three loads. I was trying to figure out how to quick cool the meat before it went into the fridge, then it hit me. The temp outside was 30 degrees at night. I ended all of my cooks in the evening then took a big fan and blew it into the open door at the meat. Worked great. Now I'm thinking of mounting a second combustion fan to the factory fan (4 screws and nuts) and plug it in after turning off the cooker. I could just leave the meat over night while the winter air cools everything down.
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