i've got a buddy who does some really good work with his weber kettle. this last spring we did a brisket that was just as good as any done in a 5000$ pit.
the problem is that in north-central montana, it gets COLD this time of year. 20 below zero without the windchill is NOT uncommon.
my question: do any of you northern pitmasters have any tips or mods for the weber kettle when using it in the winter? maybe not for 20 below, but surely there are some things that can be done when the mercury dips?
thanks in advance -
ron
the problem is that in north-central montana, it gets COLD this time of year. 20 below zero without the windchill is NOT uncommon.
my question: do any of you northern pitmasters have any tips or mods for the weber kettle when using it in the winter? maybe not for 20 below, but surely there are some things that can be done when the mercury dips?
thanks in advance -
ron