One final smoke for the season?

[smokingwxman]

Neither me nor my smoker enjoy the cold so I took advantage of a beautiful day Saturday and fired it up. A nice 8 pound pork butt and a St Louis rack of ribs. Smoke went great using a mix of Pecan and Hickory. Sunday was left overs with pulled pork over a baked potato for lunch and pork tacos for supper.

 

[SmokinAl]

They both look fantastic!
Were just getting into the best time of the year for smoking down here in Florida!
Al

 

[tag0401]

Looks great. Like Al said the smoking weather is just getting good here down south.

 

[Bearcarver]

Everything looks Great!!!
As for quitting in the Winter, I'd say two things are important:
One is Where you live---Closer to Florida or closer to Canada. Your profile doesn't tell us anything about your Location.

The other is "Your Age" but that also seems to be a secret, as so many are.

Oh Well, See you in Spring.

Bear

 

[JLeonard]

To echo the others.....Its finally getting to decent weather here in the Memphis,TN area. Shoot its nice to set out and watch the smoker without dehydrating from sweating. Your cooking looks great.
Jim

 

[thirdeye]

I try to smoke and fish year round. Some years it's easier said than done....

 

[JLeonard]

@thirdeye It's a lot easier to keep your beer cold too.
Jim

 

[HalfSmoked]

Nice looking vittles cold or hot weather.

Warren

 

[smokingwxman]

Everything looks Great!!!
As for quitting in the Winter, I'd say two things are important:
One is Where you live---Closer to Florida or closer to Canada. Your profile doesn't tell us anything about your Location.

The other is "Your Age" but that also seems to be a secret, as so many are.

Oh Well, See you in Spring.

Bear

Nebraska and heading towards 41. Never have been a fan of the cold and my offset smoker is the same.

 

[Bearcarver]

Nebraska and heading towards 41. Never have been a fan of the cold and my offset smoker is the same.

My MES 40 doesn't work below 20°.
Seems to need somebody to plug it in!

Bear

 

[1MoreFord]

Sounds like it's time to start cold smokin' some cheese and salmon.