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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-12-2014, 11:49 PM   #1
is One Chatty Farker

Wesman61's Avatar
Join Date: 07-06-08
Location: Caldwell, Idaho
Default The Reason Idaho Isn't Known For BBQ

The weather! Too cold in the winter and too windy in the summer. I bought some SL spares today and as I'm checking out the wind starts blowing 40mph. Outta nowhere. By the time it settled down it was too late to start cooking. Between work and weather I am finding it hard to get some quality Q-ing time in. I've BBQ'd in the winter and my beer was turning to ice chips in the bottle. I still drank it though.
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Old 08-13-2014, 12:10 AM   #2
Full Fledged Farker

Join Date: 08-01-14
Location: Arkansas City, KS

I feel your pain...wind related anyway. Kansas has 1.5 days a year that the wind is not blowing! I move my smoker around to block as much as possible with my house.
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Old 08-13-2014, 12:28 AM   #3
is one Smokin' Farker

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Join Date: 05-07-10
Location: Twin Cities, MN

Check out the kamado style smoker/grilles. I grew up on Weber grilles (love em) and learned to smoke on a WSM, but I always had to battle the Minnesota wind and weather, especially with the WSM. I bought a Char-Griller Akorn about 3 years ago and now smoke and grill fearlessly year round. My house is in an open area the winds can blow through, and I've grilled at -20F with no problem. The insulation on the Akorn makes it very heat efficient.

BTW, kind like the ice chip beer.
CG Akorn, WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles.
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Old 08-13-2014, 12:30 AM   #4
is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id

Cooked a large batch of KFC today once the front blew through. Timing is everything but this summer in Boise has been perfect for bbq...
WSM, 22" Cajun Bandit, 26" Webers, Weber Performers, MBH's, WGA
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Old 08-13-2014, 08:43 AM   #5
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina

Not sure what type of cooker you have, but you can use a sheet of plywood or two to rig up a wind block.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
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Old 08-13-2014, 09:05 AM   #6
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

It gets windy in Tx too never let it stop me, I use to work the Diamond R north of Sheridan WY back in the late 70's All I could afford on hands wages was an ECB ever been to WY in the winter?? -00 and windy, but I ate well. I reckon those that Can Do!
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

Last edited by Bludawg; 08-13-2014 at 11:48 AM..
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Old 08-13-2014, 09:19 AM   #7
somebody shut me the fark up.
SmittyJonz's Avatar
Join Date: 07-17-13
Location: Burleson Tx

Plenty of guys on here posted pics of their cooks last winter AFTER digging their smoker out of a Snow Bank/Drift ...............Qing in the wind does suck tho - I've put the smoker between 2 Pickup Trucks on a really windy day before ......
N Texas Bash Nov 11th 2017 Lake Belton - Be There.!
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Old 08-13-2014, 10:18 AM   #8
somebody shut me the fark up.

THoey1963's Avatar
Join Date: 01-08-14
Location: San Antonio, TX

I'd build yourself a wind break / BBQ hut.
Terry - There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :)

Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle

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Old 08-13-2014, 10:28 AM   #9
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

Wind break or wander around the house, looking for he lee. Has to be a way.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 08-14-2014, 12:47 PM   #10
somebody shut me the fark up.
Mark's Avatar
Join Date: 08-13-03
Location: St. Peters MO

I would have guessed "The Reason Idaho Isn't Known For BBQ" is a comparative lack of smoking wood sources.
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
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Old 08-14-2014, 01:09 PM   #11
Got Wood.
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Join Date: 01-30-13
Location: Oxnard, California

Sounds like, an underground " BBQ Bunker " would remedy your problems.
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Old 08-14-2014, 07:58 PM   #12
somebody shut me the fark up.
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Join Date: 10-27-06
Location: Bothell WA

Well, there is the Smoke on the Water BBQ Championship in CDA next week, and the winner gains an automatic invitation to the Jack this year!

But yeah, Idaho is BBQ wasteland!
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
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