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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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11-24-2013, 09:24 AM
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#1 |
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Knows what a fatty is.
  
Join Date: 06-06-13
Location: Superior, WI
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Cold Weather 'Cue!
Today is my first cold weather cook! I have 2 turkeys and 2 briskets going right now. I am expecting to burn more wood, but other than that, seems pretty much the same as cooking in the summer. FWIW the air temp is 12 degrees =D
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11-24-2013, 09:30 AM
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#2 | |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Quote:
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Kettleheads Anonymous Charter Member |
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11-24-2013, 09:36 AM
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#3 |
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somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Love the cold weather cooks....ask me again when it's 15 below and i might change my mind.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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11-24-2013, 09:48 AM
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#4 |
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is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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I hate the heat and would rather cook in the winter.
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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11-24-2013, 09:52 AM
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#5 |
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Babbling Farker
Join Date: 05-19-11
Location: EAD
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To me, its just getting into BBQ season. nothing going on during the weekends, just smoke away!
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11-24-2013, 09:56 AM
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#6 |
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Full Fledged Farker
Join Date: 04-03-11
Location: Elizabeth City, NC.
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I cooked a butt on the kettle yesterday, because of the weather that they were predicting for today. I don't mind the temperature drop, but I didn't want to fight todays 20+mph wind.
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Writer of wrongs. |
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11-24-2013, 09:57 AM
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#7 |
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On the road to being a farker
Join Date: 05-24-13
Location: Wichita, KS
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I love cooking in the winter. Today I'm doing a brisket flat and some pork spare ribs. The high today is going to be 32F.
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11-24-2013, 10:11 AM
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#8 |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Great job, cold weather cooks RAWK. I did some pork roasts yesterday and am ready for the Packer game today with sammies.....................Go PACK GO. Make sure to post some PR0N. Let's show the warm weather girlies how to cook it up in Wisconsin winters.....
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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11-24-2013, 11:41 AM
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#9 |
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Knows what a fatty is.
Join Date: 06-06-13
Location: Superior, WI
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I will do my best! I have been fighting with keeping the temp up all morning. The wind is swirling off the lake something fierce. Kickoff in 20, Go Pack!
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11-24-2013, 11:55 AM
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#10 |
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On the road to being a farker
Join Date: 11-05-13
Location: Backyard, MO
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I just took two turkeys off... I find it much easier to maintain 250 degrees with the intake and exhaust wide open on the Fat50 in this kind of weather (14 when I started, low of 12 at daybreak, 20 when I pulled).
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DPP Fat 50 * Traeger Lil Tex * Kettle Pizza * Stumps Baby XL |
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11-24-2013, 12:16 PM
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#11 |
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Is lookin for wood to cook with.
Join Date: 08-17-10
Location: Van, Canada
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As you may OR May not know, up here in CANADA it's Farkin' cold so it's an everyday occurrence to BBQ/smoke in these conditions. Think of us up here as Southern Alaska.
 The only thing I dislike is tending to the fire when it BLOWIN wind. Fighting the UDS temps is a BEE ATCH !!!
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"I Lubbs BBQ.....UUUHHHa!!!!" Harlin Williams...... UDS finished Sept.18/2010 |
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11-24-2013, 12:29 PM
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#12 |
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Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Yep, MDG3 the drums don't like the wind at all. The cold temps are not a problem which is nice. This is the time of year for smoking cheese on the UDS. May do that today since the temp here is 22 and probably won't get any warmer.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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11-24-2013, 12:44 PM
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#13 |
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Is lookin for wood to cook with.
Join Date: 08-17-10
Location: Van, Canada
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That's an idea, Meat. Never tried smokin cheese on the UDS. I'll have to try that but when it gets colder.
 
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"I Lubbs BBQ.....UUUHHHa!!!!" Harlin Williams...... UDS finished Sept.18/2010 |
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11-24-2013, 12:59 PM
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#14 |
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is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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I have a balmy 25* with no wind!
There is a construction crew putting on a roof less than a block away...I am sure they wonder what idiot is Qing, while at the same time wishing they could have some. |
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11-24-2013, 01:04 PM
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#15 |
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Take a breath!
Join Date: 05-26-09
Location: Fulshear, Texas
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Turkey day here is supposed to be 40 - 50 degrees with 15 mph North wind. I'm wondering what that is going to do to my abllity to get the WSM to hold 325 to cook the turkey. I have only done low & slow in cold weather and worst case is it takes longer.
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BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc. |
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