Cold Weather BBQ tips

[Smoke Daddy]

Okay fellas....this is for those of you who are man enough to live in the land of icicles! :twisted:

Winter Storm Watch coming....6" of snow followed by an Artic blast Christmas Eve and Christmas Day. Sis is coming to town with husband and nephew in tow. Naturally, Mom has volunteered (comandeered is more like it!) the 20x40 for Christmas Dinner. Doing 2, 15 briskets, a duck, and 3 slabs of ribs. Why TWO briskets??? Because Mom wants her "little, sweet lady friends from church to taste how good you have learned to cook from your internet friends!) thanks a lot guys! :wink:

So....how in the hell do you cook in 10 degree temps?? :evil: :shock:

At least the sun will be shining! :roll:

[redneck cooker]

SD, I have never had to cook in 6" of snow before, hope I never do :shock: :shock: I would just get the pit to temp and start cookin as normal, I would try to keep the box a few degrees hotter than normal so the pit wont loose temp as fast. You better plan far enough ahead cause it is gonna be a longer cook :D :D Good Luck and merry Christmas :!: :!:

[Woodman]

Ditto Redneck and............Bundle up! I'll be doing the same. :wink: Woody

[bigwheel]

In the offset mode and assuming an uninsulated fire box seems like one of the most effective things a person can do in cold..and especially falling weather..rain..sleet..snow etc. is to try to shield the firebox a little. I use a big aluminum cake pan sitting up on a few fire bricks placed on top of the firebox. Really helps keep the heat up. You could also try to place some windbreaks around the sides of the firebox too. Sheets of plywood..tin etc.

bigwheel


Okay fellas....this is for those of you who are man enough to live in the land of icicles! :twisted:

Winter Storm Watch coming....6" of snow followed by an Artic blast Christmas Eve and Christmas Day. Sis is coming to town with husband and nephew in tow. Naturally, Mom has volunteered (comandeered is more like it!) the 20x40 for Christmas Dinner. Doing 2, 15 briskets, a duck, and 3 slabs of ribs. Why TWO briskets??? Because Mom wants her "little, sweet lady friends from church to taste how good you have learned to cook from your internet friends!) thanks a lot guys! :wink:

So....how in the hell do you cook in 10 degree temps?? :evil: :shock:

At least the sun will be shining! :roll:

[Buckeye]

In the offset mode and assuming an uninsulated fire box seems like one of the most effective things a person can do in cold..and especially falling weather..rain..sleet..snow etc. is to try to shield the firebox a little. I use a big aluminum cake pan sitting up on a few fire bricks placed on top of the firebox. Really helps keep the heat up. You could also try to place some windbreaks around the sides of the firebox too. Sheets of plywood..tin etc.

bigwheel


Okay fellas....this is for those of you who are man enough to live in the land of icicles! :twisted:

Winter Storm Watch coming....6" of snow followed by an Artic blast Christmas Eve and Christmas Day. Sis is coming to town with husband and nephew in tow. Naturally, Mom has volunteered (comandeered is more like it!) the 20x40 for Christmas Dinner. Doing 2, 15 briskets, a duck, and 3 slabs of ribs. Why TWO briskets??? Because Mom wants her "little, sweet lady friends from church to taste how good you have learned to cook from your internet friends!) thanks a lot guys! :wink:

So....how in the hell do you cook in 10 degree temps?? :evil: :shock:

At least the sun will be shining! :roll:

Hey Smoke Daddy....ditto on Bigwheel's ideer of protecktin' tha firebox.....Mite wunna invest bout $20 an buy one of thoze space suit (silver) lookin water heeter blankets from Home Depot. They werk reelee well...better'n a movin blanket cuz tha rain/snow won't soak it like a blanket wood git soaked. An a shot of whiskey ever 1/2 our mite keep u warm too. :wink: Good luck.

[Fred]

Smoky's Suggestions For Better
Cooler Weather Cooking

It happens every year, just about this time. The first cold snap in South Mississippi means that Fall is actually going to cool things off. While most of the US has already had some cold nights, our Canadian friends are feeling wintry weather. Not surprisingly, Canadians seem less inclined to let inclement weather effect their outdoor cooking schedule. With a little planning and creativity we can all extend our outdoor cooking season to year round. We are mostly concerned with the effect on the cooker, rather than on the cook. We can dress for the occasion; the cooker needs our help.

So let’s look at the factors that rob our pits of BTUs, analyze the effect they have and figure our way around them. The big three, in increasing effectiveness, are: temperature, wind and moisture. And their effect is progressively more severe from broiling, to roasting, to barbecuing to hot smoking. So that we all agree on what those terms mean, it is my belief that at least 95% of those who call what they are doing in a pit at 225-350 degrees “smokin’”are really roasting in a smoky atmosphere at the top of that range and approximating barbecue at the bottom of that range. True hot smoking is done below 190 degrees and cold smoking is done below 90. Barbecuing is done between 190 degree and 225 degrees, roasting is done between 225 and 450 and broiling is done above 500 degrees. It stands to reason that the longer the cooking takes the greater the effect of foul weather.

Unless it is pouring rain into the grill, successful broiling just requires that you boost up the fuel pile to supply the extra BTUs needed to reach the desired temperature for the 10 minutes or so needed to broil a steak. Long term cooking is another matter entirely.

The ambient (outside) temperature has only a small impact on the grill, but when accompanied by wind and water, the effects on cooking temperatures and time can be dramatic. Even when the summer heat is upon us, water sucks up BTUs like a biscuit does gravy. While barbecuing pork ribs near Seattle, the weather began to become a little misty and breezy. I was monitoring the temperature in the cooking chamber with a digital thermometer with its remote probe resting on one of the slabs. Although, the grill and I were under cover and the temperature was mild, I watched the temperature inside the cooking chamber take a 20 degree drop in a matter of seconds. Had I not been watching at that moment, I would have been unaware of the sudden loss of temperature.

So, shelter from moisture is essential for maintaining anywhere near normal cooking temperatures and times when roasting, barbecuing or “smokin’.” To start without shelter with threatening weather is rash, to start during any inclement weather is folly. There are a variety of temporary shelters that can be had reasonably, but if you enjoy cooking out and don’t want the weather to control you, a cooking shed, patio, covered deck can change your life.

Next to moisture, wind is the most offensive. Often you can move your portable cooker to a more protected area. If not you can put up a temporary wind break. But, as above, you can construct a more permanent shelter. You may also wrap the cooking chamber in foil covered glass fiber insulation as a temporary, but effective solution.


Wireless
Thermometer

Dual
Sensor
BBQ
Thermometer

Perfect
Temp 2
Thermometer
In all cases, you will need to increase the fuel pile substantially and provide a little more air flow to offset the BTU loss. This is where the thermometer with the remote probe really comes in handy. You can read exactly what the temperature is at the cooking surface * be certain to put the probe on something beside metal. My friend, Don Grissom of the championship “Dueling Bubbas” barbecue team, cuts an Irish potato in half and sticks the probe through the potato with the flat, cut side forming a base. So he gets an accurate read AND a baked potato. However, you do it, you must know what the temperature is in order to know how cooking is progressing.

When I am doing long term cooking, I will often have one thermometer probe inside the meat and one on the meat. This lets me track the progress of the internal temperature as I monitor the cooking chamber temperature. It’s not necessary that you stay there and watch, but it is necessary that you stay aware and confirm that the temperature is rising. You do not want the meat temperature to linger too long in the “danger zone” between 40 and 140 degrees.

Now, let me give you some good advice that you should remember, even if you forget everything else. After you have had the meat in the grill for at least a couple of hours and the temperature isn’t rising as it should, fire up the oven, inside the house, and finish cooking indoors. Just put a drip pan below the meat and put the meat on the oven rack. After 2 hours on the grill, the meat has all the smoke flavor that it needs and you can set the temperature in the oven and let it finish the job. Just make sure that you bring the internal temperature up to 160 degrees for poultry. Naturally you would remove the lamb at no more than 145 and beef roast or pork loin according to your taste. But if you are barbecuing, take the pork butt up to at least 185 and the brisket likewise. The important message is "Don't make conditions more miserable than they have to be."

Have fun,
Smoky

[Dirty Ron]

Hey smoke daddy, have fun. The temps will effect your cooker a little, you might have to add a few more sticks than normal, but look where we live.

The biggest thing is keeping your cooker sheltered from the wind. It will rob more BTu's than anything else.

Otherwise, it's a normal cook. WM & I cooked in the snow the other weekend - it was fun

[jshively]

Garage. I move all the grills in the garage and wait till spring.

This year it will be crank the garage heater on high and enjoy.

[Woodman]

What time should I bring em over Hoosier? Getting any snow today? Wood

[jshively]

What time should I bring em over Hoosier? Getting any snow today? Wood

Anytime I will be home all weekend especially with the cold weather we will be having. Looks like Friday and Saturday we will have highs of 10 and lows in the -5 range. Going to be a frozen Christmas.

Not yet but we are not predicted for much snow and the wind is starting to pick up a little bit but to much. Yesterday was nice. You guys?

[Greathounder]

Eighteen degrees outside and snowing, more to come. Lets see if I have all the necessities. Meat to smoke, wood chips, warm hat, down jacket, insulated boots and Canadian Club. Think I'll do a couple of chickens for supper. :roll: :lol: We have moved the smoker around to the back of the house, out of the wind.

[Cal_BBQ Pit]

Lets see, where do I start...livin in Southern California.....the coldest it gets is about 45.....I typically juss adjust the air vents, add more wood, and (since I use a bullet smoker) use boling water to start with. That keeps my temps pretty good. However, when its 10 degrees outside, I couldnt help ya!!


Good Luck! :D

[Smoke Daddy]

Hey Cal.....you could help me with a plane ticket and some Rose Bowl tickets!! :P :wink:

[Cal_BBQ Pit]

Got ya taken care of......will a payment of brisket and tri-tip work on the internet :D :D

Love to have ya!! The parada is one block from our place!!!!

[Smoke Daddy]

One block??? Are you serious?? Oh man....you ARE lucky!!

[Woodman]

I'm gonna have better advice for ya after I do this today. it is about 15 degrees with a 15 mph wind right now @ 5:00.Snowin a little too. Glad Texas Hottie two is gonna have an insulated box! Startin up at about 9:00 am! Gettin the beans goin early. Woodsicle

[JamesB]

Well, here in the DFW area of TX, it is only supposed to get up to 22 degrees today.. Now that be pretty cold for us. I've got 5 turkeys going on the pit at 1000 and gonna heat up a couple of hams too. Hopefully we won't get any wet stuff, so my plan is to just stoke the fire with a few more hunks of tree than normal to keep the pit temps up... seems that once I get all of the metal in the pit heated up, she cooks pretty good no matter the temp...

Good Qn to ya and Happy Holidays...

James.

[Smoke Daddy]

Happy Holidays! (Christmas, Hannukah, Kwanzaa...did I get em all?) :P

Hey James and Wood....just started the fire. Cookin' today since our HIGH will be 8 degrees tomorrow. :evil: :evil:
Will compare notes with you gents later!

Just started the first cup of Hot Chocolate with Peppermint Shnapps....Colorado Anti-freeze! :wink:

[BBQ101]

:wink: I use moving blankets on my main smoke chamber and turn on the gas assist I got from Ritch at Gator. They don't charge much for the gas assist and you can have a local welder add it to your firebox and run the 1/2 gas pipe yourself. I got mine for about 50$ and a slab of ribs for the welder. I got it when we at Qfest so I did not have to pay any shipping. Chris and Henry made it in 5 minutes. When I flew back home I almost missed my flight the guy's from TSA opened my cooler because it looked like I was trying to fly with a bomb and a flame thrower. Slovaceks sausage and the gas asisst :D :shock: :D :shock: .

[Smoke Daddy]

Hey 101...do you run the gas the whole cook?? Wow....how long does a tank last? I never thought of that.... :shock:

[Smoke Daddy]

okay.....got the 15 lb brisket on now with 5 slabs of ribs; whole duck with some duck leg/thigh quarters on after the ribs. ribs are for dinner tonite; one slab to my wood supplier. He gets me whole chords of apple and oak for $30 bucks each :D :D

Brisket and Duck for dinner tomorrow...

[JamesB]

okay.....got the 15 lb brisket on now with 5 slabs of ribs; whole duck with some duck leg/thigh quarters on after the ribs. ribs are for dinner tonite; one slab to my wood supplier. He gets me whole chords of apple and oak for $30 bucks each :D :D

Brisket and Duck for dinner tomorrow...

$30??? Wow! If I could purchase a cord for that amount, I wouldn't ever bother to cut and split it myself again!

James.

[BBQ101]

I never timed a tank of propane because they last so damn long and I always keep a spare ready to go. Yes I have used gas for the hole cook to save on wood. One stick a hour is all it takes for great smoke flavor. I only do this in cold weather and when catering so I can get some rest. I have to cook 4 packers cut brisket for a New Years eve party at my local Bar and plan on using gas for most of the cook. I will use logs for the first 2 hours then its all gas.

[C-Town Smoker]

Protect it from the wind and make sure you have enough fuel...might take a little longer but it will taste just as good! :D

[TAR RIVER RAT]

Gas and wood do good.
Tar

[Smoke Daddy]

ok...I have a REALLY dumb question....using gas doesn't affect meat flavor?

[TAR RIVER RAT]

I have modified a char-broil bandera to use gas. I set a cast iron skillet over the gas burner and use chunks of hickory for the smoke. The meat will only take on so much smoke and /or you need only so much smoke flavor. Wife says she does not like the smoke flavor, especially on baby back ribs. Anyway, the people who have eaten my Q want more, and so do I. Most of the pig cookers around here are gas powered, and or assisted. I don't think it makes,IMHO, much difference. I think the long and slow is the key.
Tar

[BBQ101]

Gas does not add any flavor good or bad. You still wanna use sticks pelletes chunks or chip to add that smoked flavor. Tar I used the same method with my old pit and it worked very well.

[Bob-BQN]

Tar you got any pictures and details for your gas Mod?

[TAR RIVER RAT]

Bob, will send you pictures as soon as I get it out of the snow we have now. In the mean time, check out www.gassmoker.com
If I had known at the time, I would have gone with this.
Tar

[Woodman]

Just to be clear Smoke Dadda, they are talkin natural gas, not gasoline brother! :wink: Woodfella

[Bob-BQN]

TRR, I went down to Academy, just looking around...and found a deep fryer for $25. I cut the legs off and it fits in the Bandera's firebox like it was made for it. I gave it a test run last evening. Used a small cast iron skillet and some pecan for smoke and it worked great. Outside temps were about 35* with 10-15 MPH winds and the smoker easily came up to 225*. I still need to mark the regulator with some type of heat level markings, but I didn't have it anywhere close to "wide open". Easy, cheap conversion. :D

So I can use the Bandera as either a gas, charcoal or stick burner.