Just did mine today. It was in the mid to upper 30s to the very low 40s and it was a pain getting my WSM above 275 even without water. I was shooting for 325 but never made it. Went through a bag and a half of charcoal and took 5 hours to cook. The skin was like leather but the meat and pan gravy from drippings were excellent! Not sure about cold weather cooking in this rig.