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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 11-24-2013, 09:24 AM   #1
WiscoKid
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Join Date: 06-06-13
Location: Superior, WI
Default 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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Old 11-24-2013, 09:30 AM   #2
MisterChrister
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Quote:
Originally Posted by WiscoKid View Post
....other than that, seems pretty much the same as cooking in the summer.....
To me, the smell of the pit is more enjoyable when it's cold out. And it absolutely stymies the neighbors! Sounds like a rockin' cook, hope you can post pics!
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Old 11-24-2013, 09:36 AM   #3
Fwismoker
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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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Old 11-24-2013, 09:48 AM   #4
Porcine Perfection
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I hate the heat and would rather cook in the winter.
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Old 11-24-2013, 09:52 AM   #5
Untraceable
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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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Old 11-24-2013, 09:56 AM   #6
2dumb2kwit
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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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Old 11-24-2013, 09:57 AM   #7
wrinklenuts
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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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Old 11-24-2013, 10:11 AM   #8
Bluesman
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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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Old 11-24-2013, 11:41 AM   #9
WiscoKid
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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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Old 11-24-2013, 11:55 AM   #10
krek
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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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Old 11-24-2013, 12:16 PM   #11
MDG3
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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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Old 11-24-2013, 12:29 PM   #12
Meat Burner
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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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Old 11-24-2013, 12:44 PM   #13
MDG3
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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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Old 11-24-2013, 12:59 PM   #14
93vpmod
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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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Old 11-24-2013, 01:04 PM   #15
Texas Turtle
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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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