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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-08-2009, 12:38 PM   #16
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I bought an FEC500 and vented it out through my shop roof.....
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Unread 01-08-2009, 01:19 PM   #17
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Cold weather requires some care. Remote thermometers are required. Don't set your beer down too long. Make sure the smoker isn't too far from the house- you don't want your meat to freeze before you get it cookin'. Weber lids don't cut it- you can't sit on them!

Seriously tho- I had to work new years day so I took my UDS to work and did some ribs. The guys couldn't believe that I was going to "****'n BBQ in the winter. Since then two of the guys have built UDS' and now know the difference between bbq and smokin! The big boss heard about it and wants me to do it again for the rest of the staff(30 people) . I bowed out but I gave him the name of a local Qteam. If it happens- I'll help them out 'cause I'm sure I'll learn alot.
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Unread 01-08-2009, 01:41 PM   #18
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I never had a problem with cold weather. Cooks the same but I make sure that I only remove the lid when I have to do something, no peeking!

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Unread 01-08-2009, 03:23 PM   #19
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Quote:
Originally Posted by DDave View Post
Not speaking from a huge amount of experience here . . . my UDS is fairly new and I assume you are talking about a 28 degree high. Here if it is 28 degrees it is definitely an overnight low. But, the other morning when I lit my UDS, it was 30 degrees and it did not have any trouble at all getting up to 250°.

As long as your drum does not have any leaks, the wind shouldn't bother it either. I would be very surprised if you had any trouble at all.

Good luck.

Dave
The 28 degrees is the high for the day. Saturday night is a low of zero.
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Unread 01-08-2009, 08:46 PM   #20
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I think a wind break and more frequent "rattling" the can to ensure no ash build up is all that may be needed.
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Unread 01-09-2009, 06:49 PM   #21
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Quote:
Originally Posted by Norcoredneck View Post
I think a wind break and more frequent "rattling" the can to ensure no ash build up is all that may be needed.
Your'e right brother Norco. May have to give it a little more air just to keep the temp up. I've found that a good remote therm is your best friend in the winter. Kick back and enjoy a little TV, and a cold one and an occasional glance at the temp. About every couple hours or so, go out and give it a kick.
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Unread 01-09-2009, 09:03 PM   #22
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I've done a few coooks on cold days and it takes more fuel in the chimney starter and a longer time to get my UDS up to temp. My temp usually drops once I put the lid on and I have all 4 intakes open.
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