I am located in southeast wisconsin and the winter will definitely no be stopping me from smokin'.
Here is a pic of the smoker (still need to sand it and paint it) but that will be a project for when the weather warms up.
And here is a picture of the first brisket and pork shoulder I smoked.
I smoked the brisket and found a lot of people say not to check for tenderness until I hit a temp of 190, but I checked and 185 and thought it was super tender and should have pulled it and doubted myself so I let it til 190. It was delicious but I'm afraid it would have been better at 185 when I first checked it. Any thoughts?