Who else cooked sub zero yesterday?

[Fwismoker]

I was out in the country yesterday doing a couple racks of roti ribs and some chicken breast 10 below wind chill, nothing to stop or slow down the wind... the jimmy got the call, even had to tame it down from getting too hot. Ribs turned out real well and ran them about 300* for 2 1/2 hours.

Is it just me or is it more fun cooking in the cold?

 

[daninnewjersey]

I did.....froze my tail off. Cold weather is cheese smoking time.....horseradish cheddar and pepper jack....

 

[Fwismoker]

I did.....froze my tail off. Cold weather is cheese smoking time.....horseradish cheddar and pepper jack....

The only time i tried smoking cheese in this weather I had to put a high wattage bulb in the smoker to warm it up to cold smoke temps. lol

 

[Okie Sawbones]

No, I had to suffer through the low 50s yesterday. Had me looking for a jacket. :biggrin1:

 

[Thatgrimguy]

Yikes.. I couldn't survive those winters.... I complain constantly during South MS winters because it drops below freezing a couple/three times each year.

 

[ebijack]

I did burgers on the mini yesterday, got 2 #10 butts going since 8:30 am. -9 deg windchill at the time. Actual temp was 10*, were up to 12* right now.
I don't like the cold, but what ya gonna due.

 

[aawa]

It wasn't sub zero here. But I also didn't cook outside either. We just had leftovers for dinner last night.

 

[Rusty Kettle]

Only 7 degrees Fahrenheit last night/early this morning. My kamado was froze shut. Took awhile to thaw it. Brisket was on two hours late due to the lid being frozen shut. I planned for a stall but it did not stall and is going to be done to soon more than likely. Oh well that is what a faux cambro is for.

I like cold weather cooking with my kamado as the cold doesn't matter except when the darn lid freezes shut. Then I get irked.

 

[Fwismoker]

Only 7 degrees Fahrenheit last night/early this morning. My kamado was froze shut. Took awhile to thaw it. Brisket was on two hours late due to the lid being frozen shut. I planned for a stall but it did not stall and is going to be done to soon more than likely. Oh well that is what a faux cambro is for.

I like cold weather cooking with my kamado as the cold doesn't matter except when the darn lid freezes shut. Then I get irked.

All lids will freeze up, nothing you can do about that when they're outside but it sure is nice when your cooker get's to and holds temps so easy no matter how cold.

I can see how it would frustrate some if you can't get up to temp though.

 

[Fwismoker]

I did burgers on the mini yesterday, got 2 #10 butts going since 8:30 am. -9 deg windchill at the time. Actual temp was 10*, were up to 12* right now.
I don't like the cold, but what ya gonna due.

Atta way Tom! Grilling some burgers on a frigid day...gives you a little bit of Summer! haha

 

[LongIslandEd]

I did 3 butts for pulled pork for a friend who was having a gathering at his house. Only a balmy 29* but it was snowing :wink:

 

[Rusty Kettle]

All lids will freeze up, nothing you can do about that when they're outside but it sure is nice when your cooker get's to and holds temps so easy no matter how cold.

I can see how it would frustrate some if you can't get up to temp though.

Yeah I been there for sure with my WSM. I got a kamado last year at tax time and I won't cook on the WSMs in winter anymore. Except jerky of course because the thin metal is a huge advantage for cold smoking.

Just nice to be able to cook all year long.

For the lid freezing someone suggested putting foil in between the base and the lid on the gaskets to prevent freezing. Not sure if it will work or not but I am going to try it and see if I can keep it from freezing shut again. Some people pry them open but I don't want to ruin my gasket. Those nomex gaskets are pricey for how little material you get but it is worth every penny as it survives the higher heat better.

 

[cfrazier77]

I have a brisket on right now, and it is 3 degrees, without windchill.

 

[Fwismoker]

I have a brisket on right now, and it is 3 degrees, without windchill.

Now that's what I'm talking about!

Yeah I been there for sure with my WSM. I got a kamado last year at tax time and I won't cook on the WSMs in winter anymore. Except jerky of course because the thin metal is a huge advantage for cold smoking.

Just nice to be able to cook all year long.

For the lid freezing someone suggested putting foil in between the base and the lid on the gaskets to prevent freezing. Not sure if it will work or not but I am going to try it and see if I can keep it from freezing shut again. Some people pry them open but I don't want to ruin my gasket. Those nomex gaskets are pricey for how little material you get but it is worth every penny as it survives the higher heat better.

You had issues with the WSM in these temps or is it the kamado does so much better? With regards to the gaskets just try some foil or something to keep it propped in a couple of spots...that way the gaskets won't be able to fully touch and compress frozen together.

 

[Harbormaster]

I did a sirloin tip roast indirect on one of the rat-rod Weber kettles last night.
Temp was about -7 and the windchill was at least -25.

 

[grills gone wild]

Got some ribs on the WSM right now. 4" snow last night, about 20deg now, its pretty windy, but the sun is shining. Love cooking in this weather!

 

[fnjay]

We are in the same state, so as you know Saturday was a bit warmer....I did a cook that day. I did cook at near sub zero temps the week before though! And I'm certain I will again before winter is up. PBC holds temps well in the cold. I've just opened the intake to 1/2 and crack the lid a bit to get up to temp and it holds well.

 

[cheeaa]

hell yes! :biggrin1: did some wings! Weather app said it was 16, 17 mph wind. felt like 0. I'll tell ya, you gotta drink your beer damn quick when it's that cold. Turns into a slushy.

Now let me ask you, anyone else crazy like me doing it in shorts though? :crazy: . Neighbors be like :wacko:

 

[THoey1963]

I cooked wings too. And I was in shorts. But it was in the 50's and 60's yesterday...

For those of you crazy enough to be living somewhere that does get stupid cold, I suggest getting some Reflectix and making a shield / blanket for your WSM. I have a ring blanket that is about 4" larger than my WSM. Provides a warm area around the WSM so wind doesn't effect it.

I tried a welders blanket before, until I got fiberglass in my fingers. That scared me that if I could get it in my hands, what's the chance I accidentally got it inside the smoker or on some food.

 

[erock1320]

Cold smoked some salmon pastrami. Left the wsm in the shed and used the kettle. The only good thing about smoking this time of year is that your beer doesn't get warm!