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 Cookin' in the cold!
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bigabyte
Member

USA
440 Posts

Posted - 12/15/2008 :  19:14:11  Show Profile
I've had one of my WSM's running today smoking some sausages and more snack sticks. It was 4* when I woke up, high today was in the teens (haven't heard the news yet), it's 10* now and low tonight is supposed to be down to 4* again. Anyone else being crazy stupid like I am?


Chris Baker
Mad BBQ Scientist
When my lab fills with smoke, that means it's working!

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chuckbqn
Member

USA
1655 Posts

Posted - 12/15/2008 :  19:35:18  Show Profile  Send chuckbqn a Yahoo! Message
I walked by my smoker on the way out to check on the dog and put a heating pad in his dog house , looked over at the smoker and said sorry old girl not today it was 13 today in Hannibal

We are not just blowin smoke Contagious BBQ

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Purple Shadow
Member

USA
1691 Posts

Posted - 12/15/2008 :  19:43:40  Show Profile
No Smoking here in T-town today, either. At 8 AM yesterday it was 58, by 8 PM it was 11 and at 8 AM today it was 3. I think that it made it all the way up to 10 today. Sometimes things just have to wait.

I know that the northern mafia is going to chime in here in just a minute or so (right Billy) and tell us to toughen up. In a couple of weeks we'll all be able to handle this kind of stuff and then we will be back braggin.

Larry

Learnin' N Burnin'

KCBS CBJ
Good-one 30-12
Good-one 30-24
Stumps Elite 6

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BigOrangeSmoker
Member

USA
5267 Posts

Posted - 12/15/2008 :  19:44:51  Show Profile
I AINT TODAY BUT IN THE PAST IT WAS 8* OUTSIDE AND I HAD THAT LANG JUST AHUMMIN.SOUNDS LIKE YOUNS GOT SOME COLD WEATHER UP THERE.SEND SOME DOWN THIS WAY ALONG WITH ABOUT 8 INCHES OF SNOW SO WE CAN BBQ IN THE COLD.

Off The Sauce Cookers
Stump Gf223P
FBA Member
Forum Member since 12/31/03
Huntsville,Alabama

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oswego
Administrator

5815 Posts

Posted - 12/15/2008 :  20:09:03  Show Profile
NO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Keep that Cold up there!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Its going to get up to 80 degrees down here Wednesday

Walt
Moderator
Stumps Dealer
PORK AVE BBQ
STUMPS ELITE
Stumps Platinum 5
Dothan Alabama
If it ain't fun don't do it

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bigabyte
Member

USA
440 Posts

Posted - 12/15/2008 :  20:23:45  Show Profile
quote:
Originally posted by oswego
Its going to get up to 80 degrees down here Wednesday


Where'e thos dang bats when you need 'em? Or are they grounded from the icy weather?

The cool part (no pun intended) of this weather is when I am pulling off the sausages, there is no need for an ice bath. I leave them outside with the wind chills that are 10 below. Those sausages stop cooking pretty much immediately.


Chris Baker
Mad BBQ Scientist
When my lab fills with smoke, that means it's working!

Edited by - bigabyte on 12/15/2008 20:25:31
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Purple Shadow
Member

USA
1691 Posts

Posted - 12/16/2008 :  05:39:06  Show Profile
quote:
Originally posted by bigabyte
The cool part (no pun intended) of this weather is when I am pulling off the sausages, there is no need for an ice bath. I leave them outside with the wind chills that are 10 below. Those sausages stop cooking pretty much immediately.




Yep Chris, there is a silver lining in every cloud.

Larry

Learnin' N Burnin'

KCBS CBJ
Good-one 30-12
Good-one 30-24
Stumps Elite 6

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Twisted Pig
Member

USA
414 Posts

Posted - 12/16/2008 :  05:39:08  Show Profile
Was outside last night working on my new smoker project wearing a tee shirt & jeans then came in & turned on the A/C. Living south of I-10 as it's good sides!

Every day above ground is a good day! Better to be seen, than viewed
Medicated for your protection
Brinkmann offset (now put to rest)
Lang 48 Clone aka "Frank-N-Stein"http://usera.imagecave.com/twistedpig/100_1676.jpg

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QNUT
Member

362 Posts

Posted - 12/16/2008 :  09:36:13  Show Profile
i am like Walt. close to 80 today and tomorrow in south GA . just a question for our northern brothers, Chris does the extreme cold have much effect on your cooking time and how your cooker works in that cold.

HUNT,FISH AND BBQ
NOT ALWAYS IN THAT ORDER
MAXEY HOGG COOKER
B & T BBQ COOK TEAM

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bigabyte
Member

USA
440 Posts

Posted - 12/16/2008 :  10:32:32  Show Profile
The extreme low temps like we are having, particulary with the wind, do affect my WSM's. I have to increase my fuel and/or open my intakes further. Last night, I was experimenting with this a bit.

Over the weekend when the temps were in the 50's, I started my WSM with 8 lit briquettes and 2 large chunks of pecan arranged with a couple dozen unlit briquettes. After 2 hours of warming up my WSM ran about 150 for a couple hours, then I closed downt he intakes so they were completely closed as the temp was still wanting to rise. The temp slowly went up to 200 after 3 more hours, by whick time the sausages were ready and I stopped the cooking.

Yesterday, I started the WSM with only 6 lit briquettes because I wanted these sausages to smoek a lot longer and used the same sized/amount of pecan and unlit briquettes. After two hours of warming up the temperature was only 105 and after 3 more hours the temp only rose to 150. I opened the intakes all the way open to spike the temps to finish off the sausage cooking and an hour later it only climbed to 170. So I took the front panel off to really get the coals going and after another hour the temp hit 185 and the sausages were done.

Had I cooked in 20 degree weather, the difference would not have been so pronounced. It is not as simple as adjusting 50 degrees really, if that makes sense. Once it gets extremely cold, the temp difference gets much more noticable from my experiences, both with my little offset and these WSM's.


Chris Baker
Mad BBQ Scientist
When my lab fills with smoke, that means it's working!

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QNUT
Member

362 Posts

Posted - 12/16/2008 :  11:00:41  Show Profile
thanks Chris, just was wondering as i have never cooked in temps like that and hope i do not ever have to.

HUNT,FISH AND BBQ
NOT ALWAYS IN THAT ORDER
MAXEY HOGG COOKER
B & T BBQ COOK TEAM

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Purple Shadow
Member

USA
1691 Posts

Posted - 12/16/2008 :  15:43:21  Show Profile
If I were cooking on either one of my Good-ones, neither are insulated nor made from 3/16th or heavier steel, I would surely have to be pouring the coal to them to get them up to 250. At minimum this would also require the use of a welding blanket to hold in heat. FYI, current temp is about 15* with chill factor of about 6* -- virtual heat wave when compared with yesterday's high of 10 and consistant chill factor of -10 or more. I have not yet tried cooking in my Stumps in these conditions. I may have to this weekend just for the experience. With the Stumps I would anticipate needing more charcoal under these conditions because I am forcing outside air through the firebox and into the cook chamber with the Guru. Thus I would be heating frigid air to cooking temp and potentially need more fuel. But, we will see.

Larry

Learnin' N Burnin'

KCBS CBJ
Good-one 30-12
Good-one 30-24
Stumps Elite 6

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stubba
Member

USA
686 Posts

Posted - 12/17/2008 :  15:44:31  Show Profile
I've cooked in 20 degree temps before while it was snowing with a good wind. Use my propane bullet smoker just cranked up the gas a little and let her rip.

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N.E.Cue
Member

116 Posts

Posted - 12/18/2008 :  23:14:59  Show Profile


Try a hot water heater insulation blanket to help keep the temp. I cut holes in it for the stack and the thermometers. Use the ones with the foil so they don't melt. You need to replace 'em every year, but they're not terrible expensive down at the local home improvement store! It's like hillbilly armor for your smoker!!!!

Charbroil Silver Smoker
Cameron's Indoor Smoker
Great Outdoors Big Block
Weber Smokey Joe
My Food Blog: http://jonfromconnecticut.blogspot.com/

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