Food Smokers and Smoking Tips/Tricks/Techniques

Nice whats shoulder temp at?

 

160 and halfway through the stall, I think. Either way, we aren’t eating until game time.

 

First time doing one in cold weather (although only cold for around here). Made it through the night on the fuel, but now ambient is struggling to stay at 230°. It's 40° outside, so it shouldn't be a problem. I guess unless the internal temp starts dropping I will stay hands off.

 

Mine sat in 36-40 degree weather today and I do a 2x1 snake for 225-250. I typically have a 5-6 inch run of lit coals with 25 degree spikes when a wood chunk ignites. Did your temp drop suddenly or did you see a steady decline?

 

Oh, and it looks great

 

I do a 2x2 snake, and while it was getting toward the end of the horseshoe there was still some left. I completed the circle, albeit roughly and not stacked. It kept steadily dropping.

Not eating until 8pm, so taking longer isn’t a big deal. Just a bit unusual considering not much wind, not that cold anymore (and not raining), and good fuel.

Ambient holding around 180.

 

It might be because there was too much space between the coals. I would add more (sparingly) so you don’t dry the meat out with too ‘low and slow’ of a cook, but I’m not here to tell you how to live your life! I bet it’s going to be killer, good work!

 

Thanks, the other coals seem to have picked up the task. Currently at 196° and should be done in plenty of time for a full cooler rest.

 

Excellent!

 

FYI. To keep your heat in wrap a Welding blanket around the smoker. I purchased a Welding blanket from Harbor Freight for under $20. I also bought huge “ potato chip “ clamps from Harbor freight. I believe they were around $3 each.
It works wonders here in the Buffalo NY area where winters are snowy and cold.

 

Wood sticks

 

In the cooler. It was absolutely dripping when I took it off, more than previous attempts. Total cook time was just short of 17 hours, usually around 13-14, so the colder temp did play a bit of a role.

 

Boy if you don’t shut ya mouth

 

Dang i like that idea. I have used towels myself before.

Also am i doing it right? (First time firing it up since i moved so some grease obviously got spilled somewhere). But shes holding temps well for being single digits outside.

 

Hey BBQ dudes and dudets,
Do any of you guys know of a good winter BBQ cover? one that does not get stiff when cold out? Any help from the grill experts would be great.

 

For what kind of cooker?

 

Just my Weber kettle. I can't seem to find one that is flexible in the cold winter weather here in Montana.

 

@Cold Iron can you help out here

 

are you looking to use it? Every spring I get a new one from ocean state job lot (the equivalent to Walmart what harbor freight is to Home Depot). It’s like 10 bucks. I use it for the year and then tie it up for the winter. Come spring time i just get a new one. 10 bucks, they last a year. I’m sure it’s not environmentally friendly but I drive a pickup as a DD so