42 degrees and 25mph winds. Smoker in the lee of the house and I have a small windscreen around the bottom just because. 3 pound meatloaf went in at 9am. Smoke Hollow #6 on propane. Temp control is very twitchy. My alarm went off as the smoker temp was showing 210. I thought the wind might have blown it out as I was watching the temp drop. Using a new ET-732 (tested in ice and boiling water and it's dead on). Just had to run out there and fiddle with the temp control again. It came right back up almost like it was lying about being low. Shot up to 250 real quick when I turned it up a little so I turned it down a touch and now I'm watching the temp drop. It's back down around 230. I don't mind fiddling a bit, but this is like every 10 minutes I'm out there having to check this or adjust that. If I keep this running anywhere from 230 to 250 will that meatloaf survive? I'm guessing the wind isn't helping me, but ..... we'll see. Meatloaf first. When that comes out, I have a couple chickens in brine that will be next. Hopefully the higher temp I'll run the chickens at will be easier. Meatloaf ready to go in: Can't really see the TBS but it's there. I put the ET-732 transmitter on wood to keep it off the top of the smoker which gets a bit warm. These guys are next in line. If they go in around 1pm they will have been brined 7 hours. Hopefully that's not too long for 5 pound birds. ALSO, they fit really nicely into 1 gallon freezer bags and a gallon of brine covered both birds. I'm guessing I'm looking at somewhere between 2 and 4 hours on the meatloaf. Just hoping I can get the temperature swings under control.