Skip to main content

Hi. I'm a new Smokette owner, in the process of my second cook with the new gear. So far, I'm impressed with the results.

But I've got a bit of an emergency question for anyone who may be tuned in. I've got two big briskets going right now, and (of course) they're taking longer than I expected. I thought I could get them out and get the Smokette back under cover before the snow came, but no such luck. The meat's taking longer, and the snow came earlier.

I've got a section of plastic tray that I cut to fit over the thermostat control to protect it from snowfall, which has been light so far.

Is this enough protection? I know the manual says to avoid precipitation, but is there any leeway? Should I just pull everything out now and finish it off indoors?

Thanks for any insights.

Bob
Original Post

Replies sorted oldest to newest

Tent the vent hole so you don't get snow down the hole and wet down what you are smoking. A milk crate works fine, or someone suggested a plumbing elbow. Other than that, I wouldn't worry.

The outside temp won't change the length of the smoke UNLESS you open the door! Don't open the door!
I have smoked in the pouring rain and also pouring sleet several times with my Smokette. I just lay a large cookie sheet over the smoke hole, thermostat, and remote therm module and let her smoke. With the remote stuck to the upper side of the smoker and it on the stand, I can still see the temp out the kitchen window while staying dry.

Don't get antsy! It is done when it is done!

Cool
Thanks for the words of wisdom. It's good to know that the Smokette can handle a little inclement weather with some simple mods.

As it turns out, I did get antsy, and pulled the briskets out at 170 degrees (measured on the larger one, on the upper level), wrapped them in foil and put them into the kitchen oven at 200 deg. until suppertime. The Smokette got moved into the more sheltered corner of the deck and covered up. I'll deal with the cleanup tomorrow, if a badger or bear or the neighbor's cat hasn't figured out how to open the latch and done it for me.

We sliced up the smaller brisket (6.2 lbs uncooked) and it was just delicious. The bigger "whole" brisket (7.5 lbs) spent another half hour longer in the oven, then went into the refrigerator for future reference.

NO complaints about this smoker! Thanks again!

Bob
You could build your shed a little taller to accomodate the storage cabinet that fits underneath the CS. I was thinking about doing the same thing and redo my little shed to make it taller so that my CS is closer to eye level and it would be easier to take stuff in and out. My only problem is the wife who isn't sure if she wants this big tall shed on the deck. Oh well!!

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×