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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 08-22-2011, 07:04 PM   #16
Got Wood.
Join Date: 06-15-10
Location: Bloomington, IN

The temp on my UDS is actually more stable during the winter months. However, it seems like the first cook when the ground is snow covered usually results in having a cold the next week.
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Old 08-22-2011, 08:09 PM   #17
is one Smokin' Farker
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Join Date: 07-28-10
Location: Centennial, Colorado

Yes it is easier to keep temps stable in the winter time. You'll have a hard time getting the temps up to 350º so the ol' low and slow is the way to go.

I made a brisket for Super Bowl 2011 February 6th and the high was 35º so when I started the cook it was something like 5º. I figured that it would take a bit more fuel and time to reach my desired starting temp of 225º and it did but once it reached that temp it stayed true with out any higher spikes.

I cook outside in the middle of my back yard.
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