Cold Weather Cooking

backporchbbq · 12-22-2008, 02:31 AM

For all those cold weather cookers. I have a Meadow Creek TS120. How hard is it to keep the heat up. I know most of you do not have this specific cooker, but need some tips. I want to cook a couple butts and briskets next month sometime. What do I need to know about cold weather cooking, besides wear a jacket and drink coffee and beer (I got that down)

. Thanks in advance.

smokestack · 12-22-2008, 03:39 AM

I have a lang 84 that I think is about the same as your cooker- just fired it up at 3:00 and it is chugging along at 255 right now- it is 11 degrees now and windy- you should not have any trouble- they just use a little more fuel to keep up the temp, just build a good size fire to start and throw another log on sooner to keep a good bed of coals going
just threw 5 small butts on for christmas presents

Neil · 12-22-2008, 04:42 AM

I put 50 #'s of butts on Saturday afternoon in one of my UDS's using a water pan. Three big chunks of Sweet Cherry wood and 10 #'s of K. Outside temps were in the low teens at the start dropping down to 6* with a -12 wind chill when I pulled them at 6:00 yesterday morning. The drum maintained 200-210 all through night. In total they were in the drum for 18 hours and I finished with 1 1/2 hours in the oven at 225.

Coz · 12-22-2008, 05:43 AM

I am not familar with the cooker but here are a few general tips that work for me.Do the best that you can to block the wind.Wind will work funny drafts when its cold.Sheets of cardboard propped up will do wonders.If you have access to a welders blanket to cover what you can will do a lot to retain heat.Start a little earlier and plan for a longer cook you can always rest the meat a little longer.

kickassbbq · 12-22-2008, 06:41 AM

Are you using charcoal or wood. You are NOT going to get as hot a fire with charcoal!!!
Start with a good base of charcoal coals and then go to Stick Burning!!!

I can get my little Brinkmann PitMaster or my Lang up to 450 degrees when it's -20 outside (like it is right now) Do it all the time.

Ron_L · 12-22-2008, 07:00 AM

As Coz said, the wind can be the real heat stealer. Block the wind as best you can, and if you need additional help maintaining temp you can always toss a shipping blanket or even a hot water heater blanket over the body of the smoker (not the firebox!) to help it retain heat. Just watch it so it doesn't catch fire.

cheez59 · 12-22-2008, 07:18 AM

I am a welder so therefore I have a welding blanket. My welding blanket is made from real thick fiberglass. Everything the blanket touches is covered with tiny fibers when I remove the blanket. My question is how do you keep these tiny fibers from getting into the food when you remove the blankets and open the smoker?

Smoky River BBQ · 12-22-2008, 07:30 AM

I built a small, wooden structure for me WSM for the winter cooks. All it basically does is block the wind from all sides, but that makes all the difference in the world! I can usually plan my cooks in the winter just as I do in the summer using the wind breaks.

Smoky River BBQ · 12-22-2008, 07:32 AM

Quote:

Originally Posted by Smoky River BBQ

I built a small, wooden structure for me WSM for the winter cooks. All it basically does is block the wind from all sides, but that makes all the difference in the world! I can usually plan my cooks in the winter just as I do in the summer using the wind breaks.

correction. I built a small, wooden structure for MY WSM...

I really do know how to spell and speak..it just does not always show through..hehe

Black Cat BBQ · 12-22-2008, 07:37 AM

Quote:

Originally Posted by Smoky River BBQ

correction. I built a small, wooden structure for MY WSM...

I really do know how to spell and speak..it just does not always show through..hehe

do any of you all have one of those WSM smoking jackets? they have them on the guru website for the WSM's. I was thinking they would transport easily for comps vs. a drum or wooden structure. I sent an email asking about how they work and have not heard back.

hav · 12-22-2008, 08:40 AM

Quote:

Originally Posted by Smoky River BBQ

correction. I built a small, wooden structure for MY WSM...

I really do know how to spell and speak..it just does not always show through..hehe

Got any pics of that structure? Need an idea for my UDS.

Dale P · 12-22-2008, 08:50 AM

Insulation working overtime. I cant believe how dirty my door is!

Harbormaster · 12-22-2008, 09:32 AM

Quote:

Originally Posted by hav

Got any pics of that structure? Need an idea for my UDS.

Here's pics of the wind screens I made for my fleet of WSMs.

They are 4' x 2' 1/4" plywood panels framed in 2" x 2"s and I attached 2 panels with hinges. I have 2 sets that will block 3 sides of 2 WSMs sided-by-side (the back side of the WSMs is blocked by the garage wall), or they will completely surround a Weber grill or single WSM.

Smoky River BBQ · 12-22-2008, 10:27 AM

I don't have pics, but my windblock is very similar to Harbormasters. All I have protected is 3 sides, that way I can access the door without a lot of trouble. If 3 sides are protected, the WSM seems to work great.

BBQchef33 · 12-22-2008, 10:45 AM

Not to sound like a broken record, but wind blowing into the damper can really wreck havoc.
My 2 tricks is block the wind from blowing thru the damper and throw a welding blanket over the smoke chamber.

12-22-2008, 02:31 AM	#1
backporchbbq is one Smokin' Farker Join Date: 02-28-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Cold Weather Cooking For all those cold weather cookers. I have a Meadow Creek TS120. How hard is it to keep the heat up. I know most of you do not have this specific cooker, but need some tips. I want to cook a couple butts and briskets next month sometime. What do I need to know about cold weather cooking, besides wear a jacket and drink coffee and beer (I got that down). Thanks in advance. __________________ Josh 1 Meadow Creek TS120 with chicken cooker 1 Weber Kettle backporchbbq.org

12-22-2008, 03:39 AM	#2
smokestack Full Fledged Farker Join Date: 08-19-07 Location: northeast pa Downloads: 0 Uploads: 0	I have a lang 84 that I think is about the same as your cooker- just fired it up at 3:00 and it is chugging along at 255 right now- it is 11 degrees now and windy- you should not have any trouble- they just use a little more fuel to keep up the temp, just build a good size fire to start and throw another log on sooner to keep a good bed of coals going just threw 5 small butts on for christmas presents __________________ WSM NBBD Lang 84 w/warmer UDS slowly in the works

12-22-2008, 04:42 AM	#3
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	I put 50 #'s of butts on Saturday afternoon in one of my UDS's using a water pan. Three big chunks of Sweet Cherry wood and 10 #'s of K. Outside temps were in the low teens at the start dropping down to 6* with a -12 wind chill when I pulled them at 6:00 yesterday morning. The drum maintained 200-210 all through night. In total they were in the drum for 18 hours and I finished with 1 1/2 hours in the oven at 225. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

12-22-2008, 05:43 AM	#4
Coz is One Chatty Farker Join Date: 10-05-07 Location: Montello,Wi Downloads: 0 Uploads: 0	I am not familar with the cooker but here are a few general tips that work for me.Do the best that you can to block the wind.Wind will work funny drafts when its cold.Sheets of cardboard propped up will do wonders.If you have access to a welders blanket to cover what you can will do a lot to retain heat.Start a little earlier and plan for a longer cook you can always rest the meat a little longer. __________________ 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

12-22-2008, 06:41 AM	#5
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn Downloads: 0 Uploads: 0	Are you using charcoal or wood. You are NOT going to get as hot a fire with charcoal!!! Start with a good base of charcoal coals and then go to Stick Burning!!! I can get my little Brinkmann PitMaster or my Lang up to 450 degrees when it's -20 outside (like it is right now) Do it all the time. __________________ Smoke On!!!!!! www.kickassbbq.com

12-22-2008, 07:00 AM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	As Coz said, the wind can be the real heat stealer. Block the wind as best you can, and if you need additional help maintaining temp you can always toss a shipping blanket or even a hot water heater blanket over the body of the smoker (not the firebox!) to help it retain heat. Just watch it so it doesn't catch fire. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-22-2008, 07:18 AM	#7
cheez59 is one Smokin' Farker Join Date: 05-29-08 Location: Georgetown,TN Downloads: 0 Uploads: 0	I am a welder so therefore I have a welding blanket. My welding blanket is made from real thick fiberglass. Everything the blanket touches is covered with tiny fibers when I remove the blanket. My question is how do you keep these tiny fibers from getting into the food when you remove the blankets and open the smoker? __________________ Primo Oval XL with all the goodies Brinkman All-In-One Straubelstone gasser Cajun Fryer 8-1/2 gallon Cajun Fryer 12 gallon Commercial Jimmy Turkey fryer Catfish slayer,cooker feeder Super Fast [COLOR=red]RED [/COLOR][COLOR=black]Thermapen[/COLOR]

12-22-2008, 07:30 AM	#8
Smoky River BBQ On the road to being a farker Join Date: 06-10-08 Location: Spiceland, Indiana Downloads: 0 Uploads: 0	I built a small, wooden structure for me WSM for the winter cooks. All it basically does is block the wind from all sides, but that makes all the difference in the world! I can usually plan my cooks in the winter just as I do in the summer using the wind breaks. __________________ Roger - Weber Smoky Mountain, Pro Q, Brinkman offset, Homemade Hog Cooker

12-22-2008, 08:50 AM	#12
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	Insulation working overtime. I cant believe how dirty my door is! __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q Last edited by Dale P; 12-22-2008 at 08:52 AM.. Reason: i need to clean my machine

12-22-2008, 10:27 AM	#14
Smoky River BBQ On the road to being a farker Join Date: 06-10-08 Location: Spiceland, Indiana Downloads: 0 Uploads: 0	I don't have pics, but my windblock is very similar to Harbormasters. All I have protected is 3 sides, that way I can access the door without a lot of trouble. If 3 sides are protected, the WSM seems to work great. __________________ Roger - Weber Smoky Mountain, Pro Q, Brinkman offset, Homemade Hog Cooker

12-22-2008, 10:45 AM	#15
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	Not to sound like a broken record, but wind blowing into the damper can really wreck havoc. My 2 tricks is block the wind from blowing thru the damper and throw a welding blanket over the smoke chamber. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

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