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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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01-24-2013, 05:23 AM | #1 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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WSM vs UDS in the cold?
Which wins out in cold weather? Is it a draw?
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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01-24-2013, 06:03 AM | #2 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Can't speak for the UDS, but I've cooked on WSMs in temps as low as -20, Just gotta block the wind.
My guess? Since they operate on the same principle, it's a draw.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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01-24-2013, 06:22 AM | #3 |
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
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I have cooked in my UDS below zero as well. Keep it out of the wind, and prepare to use a little more fuel with intakes more open than usual. Search the forum, I have seen posts from a guy in Alaska cooking on his UDS on temps as cold or colder than Harbor.
I agree it's a draw. Metal thickness is close to the same with a very similar setup inside. |
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01-24-2013, 06:38 AM | #4 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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PWA has used his un-insulated UDS's in -43 degrees to cook up some pork butts. He has a thread somewhere on the forums about it.
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~Ren~ Fat Kids Club Founding Member |
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01-24-2013, 06:42 AM | #5 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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01-24-2013, 10:07 AM | #6 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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I've used them both well below freezing. Wind block helps. Thermal blanket (reflectex or welding blanket) will make it as though it's a normal summer day.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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01-24-2013, 11:57 AM | #7 |
is one Smokin' Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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It was well below zero whereI live on the weekend and my UDS worked fine. I had planned to get some reflectix, but put it off 'til payday. Even without the blanket, I had no issues - I just try to keep it out of the wind.
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01-24-2013, 02:08 PM | #8 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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Yeah, I am curious about this too. I mean, here in Los Angeles, we have been getting a few days that dip into the high 50s!!!
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22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732 |
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Thanks from: ---> |
01-24-2013, 02:31 PM | #9 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
(I ran outside yesterday - it was 19º But it was only a 3 mile run.)
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Weber Crazy |
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Thanks from:---> |
01-24-2013, 02:39 PM | #10 |
is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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Cooked some ribs and chicken on the 22.5" WSM yesterday. It was about 42* ( I know, not that cold) but the wind was blowing pretty hard. Hooked up the BBQ Guru DiqiQ I just got in the mail and it stayed at 250 for 5 hours with no problem. I don't have a UDS but I may build one just for the heck of it. Might be a fun project.
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