Need help on smoking this weekend

bertkemtncurs · 10-24-2006, 11:42 AM

I've got people coming over for my Halloween party Saturday, and have been planning on smoking several butts and some ribs. It's going to be cold (Friday night with wind chill just below freezing, Saturday 44 but with wind probably like 39). I've just got a cheap Brinkmann charcoal water smoker, and I have the electric converter. Can I get this done? Or am I screwed? I can go charcoal/wood, or electric, and keep it fairly out of the wind. Help.
Thanks!

backyardchef · 10-24-2006, 12:02 PM

It can be done....and, yes, you're screwed

Can you do any of the cooking ahead of time? If so, you may want to try and get the butts out of the way first and just save the ribs for the last minute/day of cook. How many butts, how many racks of ribs?

Lastly, you can start the cook on Friday night/saturday morning and after about 6-7 hours of smoke on the butts, you can put them (gasp!) in the oven. They'll have a good amount of smoke flavor and you don't have to fight with the wind and temps. If you are comfortable with the electric option, that's a whole other story.....

spicewine · 10-24-2006, 12:08 PM

They make an insulation that looks like aluminum bubble wrap that you could wrap around the smoker to keep the wind and cold to a minimum , but you will still be working hard.

willkat98 · 10-24-2006, 12:17 PM

I use a large UHaul moving box to cover my smoker to eliminate any wind issues.

You can also wrap the smoker in a large blanket to retain heat.

bbqjoe · 10-24-2006, 12:25 PM

Move the smoker into the house?
Seriously, if there's a chance the whole mess will go south, the oven idea sounds pretty darn feasable.

Puppyboy · 10-24-2006, 12:30 PM

Quote:

Originally Posted by bbqjoe

Move the smoker into the house?

When I cooked this past weekend, it was in the 40's and rained the whole day. I set up just inside the garage. It kept the wind and rain off the cooker. I did have to use a little more lump coal to keep the heat up. All worked out just fine.

bertkemtncurs · 10-24-2006, 05:56 PM

Yeah, I may be SOL. I'm debating whether or not I should do the best I can and finish everything up on the gas grill, or just call it a loss, have my wife make her chili, and go deer hunting Sat. morning instead.

tony76248 · 10-24-2006, 06:01 PM

You could start them in the smoker for some smoke flavoring, then move them to the oven in the house. Or just do them in the house.

Norcoredneck · 10-25-2006, 02:14 AM

Cover smoker with welding blanket, then maybe moving blanket or I have used old area rug (no rubber backing). Oven as a backup.

Bigmista · 10-25-2006, 02:39 AM

What is this "cold" of which you speak?

backyardchef · 10-25-2006, 08:24 AM

Quote:

Originally Posted by Bigmista

What is this "cold" of which you speak?

It's what happens when I come home drunk, smelling like cigars and tell my wife that I "lost" the rent money at Scores....

10-24-2006, 11:42 AM	#1
bertkemtncurs On the road to being a farker Join Date: 10-04-06 Location: Cardington, OH , Buckeye Country Downloads: 0 Uploads: 0	Need help on smoking this weekend I've got people coming over for my Halloween party Saturday, and have been planning on smoking several butts and some ribs. It's going to be cold (Friday night with wind chill just below freezing, Saturday 44 but with wind probably like 39). I've just got a cheap Brinkmann charcoal water smoker, and I have the electric converter. Can I get this done? Or am I screwed? I can go charcoal/wood, or electric, and keep it fairly out of the wind. Help. Thanks!

10-24-2006, 12:02 PM	#2
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City Downloads: 0 Uploads: 0	It can be done....and, yes, you're screwed Can you do any of the cooking ahead of time? If so, you may want to try and get the butts out of the way first and just save the ribs for the last minute/day of cook. How many butts, how many racks of ribs? Lastly, you can start the cook on Friday night/saturday morning and after about 6-7 hours of smoke on the butts, you can put them (gasp!) in the oven. They'll have a good amount of smoke flavor and you don't have to fight with the wind and temps. If you are comfortable with the electric option, that's a whole other story..... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

10-24-2006, 12:08 PM	#3
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri Downloads: 0 Uploads: 0	They make an insulation that looks like aluminum bubble wrap that you could wrap around the smoker to keep the wind and cold to a minimum , but you will still be working hard. __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT, PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

10-24-2006, 12:17 PM	#4
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	I use a large UHaul moving box to cover my smoker to eliminate any wind issues. You can also wrap the smoker in a large blanket to retain heat. __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

10-24-2006, 06:01 PM	#8
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	You could start them in the smoker for some smoke flavoring, then move them to the oven in the house. Or just do them in the house. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

10-24-2006, 12:25 PM	#5
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	Move the smoker into the house? Seriously, if there's a chance the whole mess will go south, the oven idea sounds pretty darn feasable.

10-24-2006, 05:56 PM	#7
bertkemtncurs On the road to being a farker Join Date: 10-04-06 Location: Cardington, OH , Buckeye Country Downloads: 0 Uploads: 0	Yeah, I may be SOL. I'm debating whether or not I should do the best I can and finish everything up on the gas grill, or just call it a loss, have my wife make her chili, and go deer hunting Sat. morning instead.

10-25-2006, 02:14 AM	#9
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Cover smoker with welding blanket, then maybe moving blanket or I have used old area rug (no rubber backing). Oven as a backup. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

10-25-2006, 02:39 AM	#10
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	What is this "cold" of which you speak? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

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