Up here in the Pacific NW, there are not many days during winter which are dry. The typical weather is mostly damn and cloudy with occasional rain. I have solved any direct rain issues with a tarp over the pergola above my smoker, but I've been wondering if there are any more tricks for cooking humid weather. I'm running a Masterbuilt GS40 and mostly using oak chunks. The smoker is mostly unmodded except for foil wrap around the chip pan.
post #1 of 2
1/12/14 at 2:25pm