- Jun 1, 2017
- 1
- 10
Greetings from the sunny southwest USA. I live on the west coast of Arizona. I deal with hot summer temps and mild winters. 300+ days of sunshine every year makes it easy to cook outside most of the year.
After years of grilling, I have started some smoking on a 5 burner gas grill using a smoker box and indirect heat. Some attempts have been excellent and other have just been OK. Because of the inconsistent results trying options on the grill, I tried a borrowed offset smoker. Not sure I am sold on that route. I am looking into an upright box smoker. This maybe something like a Masterbuilt.
One of the problems I have had so far is inconsistent temperature in the smoker requiring constant tending. What I see is how much the weather can change the smoking temps. In the morning while it is cooler, I can set a good temp and all is well. In the afternoon, the wind can pick up and play games with the temps. With the summer heat coming, I am almost thinking putting meat in a black box in the sun will overcook the meat. I am concerned about overheating in the summer heat. I am not sure how common a problem this is. Will I need an insulated box to keep temps where they belong?
So far I have tried things like pork and beef ribs, brisket, tri-tip, and some variety of veggies. Looking forward to trying other options.
After years of grilling, I have started some smoking on a 5 burner gas grill using a smoker box and indirect heat. Some attempts have been excellent and other have just been OK. Because of the inconsistent results trying options on the grill, I tried a borrowed offset smoker. Not sure I am sold on that route. I am looking into an upright box smoker. This maybe something like a Masterbuilt.
One of the problems I have had so far is inconsistent temperature in the smoker requiring constant tending. What I see is how much the weather can change the smoking temps. In the morning while it is cooler, I can set a good temp and all is well. In the afternoon, the wind can pick up and play games with the temps. With the summer heat coming, I am almost thinking putting meat in a black box in the sun will overcook the meat. I am concerned about overheating in the summer heat. I am not sure how common a problem this is. Will I need an insulated box to keep temps where they belong?
So far I have tried things like pork and beef ribs, brisket, tri-tip, and some variety of veggies. Looking forward to trying other options.