JimmyDings
New member
Greetings to all!
My name is Jim and I am entering this wonderful world of "smoking". I currently do my best to smoke chicken, pork and beef roasts on a 6 burner gasser with smoking chip boxes over the end burners and indirect cooking over the center. After a long battle cooking a 7 lb Turkey breasts last Sunday, I decided enough was enough.
Too inconsistent temps, too much hassle and besides I would like to take it to the next level. I want to be able to cook anything I desire low and slow with smoke and try and take out as much of the "guess work" as possible.
I have read everything I could find and have decided that pellet fired suits me best. Not gas, and have never been a big fan of charcoal.
After looking at the available choices in today's market, I think I have decided on the Mak 2 star general smoker. But I have one Hugh concern!
I live in Upstate, NY where we can average 200" of snow and temps can dip to -10 in the dead of winter. I have always stored and cooked in my unheated garage with the garage door open. I remember last x-mas cooking a prime rib, Gosh I struggled to Hold 325 in the firebox. And I froze doing it!
My question is how well will the Mak 2 star general produce and maintain temp in that type of cold and additionally, what type of temps might I expect to achieve in that type of environment? I understand that I would burn more fuel which I am comfortable spending the extra money on pellets if I can achieve what I want and can do it safely.
Like everyone else, I only want to make this purchase once, so I am very concerned about addressing this issue before I purchase. I really have not seen discussion about this and apologize if it was posted and I missed it.
Any ideas and opinions would be greatly appreciated and I look forward to becoming part of this awesome family
Best Wishes, Jim aka JimmyDings
My name is Jim and I am entering this wonderful world of "smoking". I currently do my best to smoke chicken, pork and beef roasts on a 6 burner gasser with smoking chip boxes over the end burners and indirect cooking over the center. After a long battle cooking a 7 lb Turkey breasts last Sunday, I decided enough was enough.
Too inconsistent temps, too much hassle and besides I would like to take it to the next level. I want to be able to cook anything I desire low and slow with smoke and try and take out as much of the "guess work" as possible.
I have read everything I could find and have decided that pellet fired suits me best. Not gas, and have never been a big fan of charcoal.
After looking at the available choices in today's market, I think I have decided on the Mak 2 star general smoker. But I have one Hugh concern!
I live in Upstate, NY where we can average 200" of snow and temps can dip to -10 in the dead of winter. I have always stored and cooked in my unheated garage with the garage door open. I remember last x-mas cooking a prime rib, Gosh I struggled to Hold 325 in the firebox. And I froze doing it!
My question is how well will the Mak 2 star general produce and maintain temp in that type of cold and additionally, what type of temps might I expect to achieve in that type of environment? I understand that I would burn more fuel which I am comfortable spending the extra money on pellets if I can achieve what I want and can do it safely.
Like everyone else, I only want to make this purchase once, so I am very concerned about addressing this issue before I purchase. I really have not seen discussion about this and apologize if it was posted and I missed it.
Any ideas and opinions would be greatly appreciated and I look forward to becoming part of this awesome family
Best Wishes, Jim aka JimmyDings