Cold Weather Smokin??

LOUMAFF3 · 01-03-2009, 01:52 PM

I have family in town from Ohio. The rest of my family has been bragging about the BBQ I made over the summer. Now the question came up can you smoke in the winter?

I said I will give it a shot. So, I am planning to smoke a couple of shoulders tonight for dinner tomorrow. Along with some snacks for the overnight. I have an older NB Bandera (Thicker steel walls). It will be about 20 to 30 degrees outside. I will be tending to the fire all night or as long as I can. I don’t want to have to oven it if I can holdout.

Is there any advice to help maintain the temp? Or other advice.

This should be interesting!

Thanks,
Lou

igolf2 · 01-03-2009, 02:08 PM

I live in the snowbelt (Chardon Ohio area) and only have a thin walled propane cabinet smoker and as long as I protect it from the wind I have had no problem with even colder temps (teens) - my remote thermometer helps also

Kevin · 01-03-2009, 02:12 PM

Yep. Find some type of wind protection and make sure you have plenty of fuel.

Coz · 01-03-2009, 02:14 PM

As stated wind is hard on winter cooking.If you can protect the cooker from the wind then you just have to deal with the increased fuel usage.Being in central Wisconsin we dont get much break its always windy and cold.If you can get your hands on a welding blanket to help insulate the cooker helps.allow a little extra time to get to temp and recover for opening the door etc.That said I cook almost every weekend here and you just learn to adapt.

TN_BBQ · 01-03-2009, 02:20 PM

It'll take more fuel and more time, but it's do-able. I've got 6 racks of ribs on the smoker right now and it's not what I'd call warm outside (about 48 degrees and raining).

The wind break is a good idea. You also might want to try to wrap your smoker in some type of fireproof blanket. Keep the door shut as much as possible.

BRBBQ · 01-03-2009, 02:37 PM

Put welding blanket around the cooking chamber, not on the fire box. I stacked concreate blocks around fire box and put cookie sheets over top of fire box. That helped me.

LOUMAFF3 · 01-03-2009, 04:06 PM

Thanks for the help. I will move my rig to the down windside of the garage and keep the fuel loaded. I just checked out my remote thermo and the wire seems to have a break, its intermittent. I will post some pron later or tomorrow.

Thanks again,
Lou

watertowerbbq · 01-03-2009, 04:16 PM

I don't have a Bandera, but I do cook with my WSM in the winter. It has a water pan and I make sure it's hot water from the tap and I cook with the Minion method and I increase the number of coals I start with. Hope it helps. Good luck!!

Kevin · 01-03-2009, 04:30 PM

Quote:

Originally Posted by watertowerbbq

I make sure it's hot water, Good luck!!

Very important, I forgot that part. I keep a tea kettle filled with water sitting on top of the smoke box for adding water also.

bigabyte · 01-03-2009, 08:54 PM

I cook in the winter, but I don't have a Bandera, and live further south too.

Meat Burner · 01-03-2009, 09:21 PM

Quote:

Originally Posted by Kevin

Very important, I forgot that part. I keep a tea kettle filled with water sitting on top of the smoke box for adding water also.

BIG ADVISE!!!! I cook on my NB year round and yes the colder weather is more of a challenge but you can do it just fine. Any wind break or some type of blanket around the smoke box will help. Especially the wind break. Dera's are made to tinker with the fire so enjoy the cook. Your guests will appreciate it for sure. Keep that water as hot as possible!!!! Good luck and keep us posted brother.

LMAJ · 01-03-2009, 09:36 PM

Oh yeah - no reason not to cook in the winter - especially since you will be cooking for family - they will surely appreciate it.

LOUMAFF3 · 01-04-2009, 10:27 AM

This worked out better than expected.

I kept the fire a bit hotter than normal, use hot tap water and it seemed to work out well. Here is some pron. I will post more later.

Thanks for the help.

Check out the dusting of snow. It was cold, but not much wind.

All prepped and ready to go on.

After about 1-½ hours.

After 7 hours it was about 1:30am. I through in the towel, they came off and went in the oven. I was worried I would not getting up to feed the fire. I would have like to finish them in the smoker.

BBQ_Mayor · 01-04-2009, 10:36 AM

30 degrees? That just as well be summer

.
Got 2 butts on right now and It's below 0.

Like the the others say. No reason not to cook.
Good luck

hav · 01-04-2009, 10:36 AM

Mighty fine looking pork you got there.

I remember reading somewhere that after 6 hours or so, the meat isn't absorbing much more smoke anyway...

I could be wrong, but the they do look good anyway.

Did your family like it?

01-03-2009, 01:52 PM	#1
LOUMAFF3 Knows what a fatty is. Join Date: 09-06-08 Location: SAYVILLE, NY	Cold Weather Smokin?? I have family in town from Ohio. The rest of my family has been bragging about the BBQ I made over the summer. Now the question came up can you smoke in the winter? I said I will give it a shot. So, I am planning to smoke a couple of shoulders tonight for dinner tomorrow. Along with some snacks for the overnight. I have an older NB Bandera (Thicker steel walls). It will be about 20 to 30 degrees outside. I will be tending to the fire all night or as long as I can. I don’t want to have to oven it if I can holdout. Is there any advice to help maintain the temp? Or other advice. This should be interesting! Thanks, Lou

01-03-2009, 02:08 PM	#2
igolf2 is one Smokin' Farker Join Date: 12-14-08 Location: Huntsburg, Ohio	I live in the snowbelt (Chardon Ohio area) and only have a thin walled propane cabinet smoker and as long as I protect it from the wind I have had no problem with even colder temps (teens) - my remote thermometer helps also __________________ Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified!

01-03-2009, 02:12 PM	#3
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Yep. Find some type of wind protection and make sure you have plenty of fuel. __________________ Kevin

01-03-2009, 02:14 PM	#4
Coz is One Chatty Farker Join Date: 10-05-07 Location: Georgetown , Ky	As stated wind is hard on winter cooking.If you can protect the cooker from the wind then you just have to deal with the increased fuel usage.Being in central Wisconsin we dont get much break its always windy and cold.If you can get your hands on a welding blanket to help insulate the cooker helps.allow a little extra time to get to temp and recover for opening the door etc.That said I cook almost every weekend here and you just learn to adapt. __________________ Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around

01-03-2009, 02:20 PM	#5
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN	It'll take more fuel and more time, but it's do-able. I've got 6 racks of ribs on the smoker right now and it's not what I'd call warm outside (about 48 degrees and raining). The wind break is a good idea. You also might want to try to wrap your smoker in some type of fireproof blanket. Keep the door shut as much as possible. __________________ Life's a party with a Backwoods Party!

01-03-2009, 02:37 PM	#6
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	Put welding blanket around the cooking chamber, not on the fire box. I stacked concreate blocks around fire box and put cookie sheets over top of fire box. That helped me.

01-03-2009, 04:06 PM	#7
LOUMAFF3 Knows what a fatty is. Join Date: 09-06-08 Location: SAYVILLE, NY	Thanks for the help. I will move my rig to the down windside of the garage and keep the fuel loaded. I just checked out my remote thermo and the wire seems to have a break, its intermittent. I will post some pron later or tomorrow. Thanks again, Lou

01-03-2009, 04:16 PM	#8
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	I don't have a Bandera, but I do cook with my WSM in the winter. It has a water pan and I make sure it's hot water from the tap and I cook with the Minion method and I increase the number of coals I start with. Hope it helps. Good luck!! __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective

01-03-2009, 08:54 PM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I cook in the winter, but I don't have a Bandera, and live further south too. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-03-2009, 09:36 PM	#12
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Oh yeah - no reason not to cook in the winter - especially since you will be cooking for family - they will surely appreciate it. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

01-04-2009, 10:27 AM	#13
LOUMAFF3 Knows what a fatty is. Join Date: 09-06-08 Location: SAYVILLE, NY	This worked out better than expected. I kept the fire a bit hotter than normal, use hot tap water and it seemed to work out well. Here is some pron. I will post more later. Thanks for the help. Check out the dusting of snow. It was cold, but not much wind. All prepped and ready to go on. After about 1-½ hours. After 7 hours it was about 1:30am. I through in the towel, they came off and went in the oven. I was worried I would not getting up to feed the fire. I would have like to finish them in the smoker.

01-04-2009, 10:36 AM	#14
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia	30 degrees? That just as well be summer. Got 2 butts on right now and It's below 0. Like the the others say. No reason not to cook. Good luck __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM, Whole Hog Lousianna pellet Smoker IPT pellet Smoker and Gateway Drum CBJ #4643

01-04-2009, 10:36 AM	#15
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY	Mighty fine looking pork you got there. I remember reading somewhere that after 6 hours or so, the meat isn't absorbing much more smoke anyway... I could be wrong, but the they do look good anyway. Did your family like it? __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR]

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