Not fun BBQing when it is cold and windy

[Uppsala9496]

Bought a "small" brisket yesterday and prepped it last night to be all set for the smoker this morning. Overslept by an hour because the Hawks game was a little too intense last night and it took me a while to calm down enough to sleep.
Woke up to the sounds of sleet hitting the bedroom window.
It is a balmy 36° outside with 13 mph winds. I've been sitting here the last 45 minutes patiently waiting for the smoker temp to get up.

Sure wish my family wasn't guilt tripping me into doing some shit Sunday. I'd be back in bed right now.

 

[rsutoratosu]

you are wrong, i been bbqing since feb in the freezing cold, the grill keeps you warm

 

[Uppsala9496]

I will say using a kamado style grill for smoking is nice when it is cold. Once up to temp, it holds it - and for a long time.
Brisket went on at 05:15. Temp holding steady at 240. Well it was until I opened it to put the brisket one. Skyrocketed because of the nice draft of air. Back down to a steady 240-250 again. Should zone in any time now.

 

[sdifox]

Open garage door. Put smoker in garage.


DO NOT CLOSE GARAGE DOOR WHILE SMOKING!

 

[Vic Vega]

Please don't put your smoker in the garage, especially if it's attached to your house (the garage... not the smoker geniuses).

You need some sort of wind barrier. I often will just use the house or garage for this. Figure out which way it's blowing and move to the appropriate side of the house.

I smoke in near freezing temps quite a bit but I like that sort of thing.

 

[Uppsala9496]

I do that method at the lake house. Here at home it stays on the patio. Thing has been steady at 245° now for the last hour plus.

 

[slag]

Wait.. are you barbequing or smoking it? I'm confused.

 

[Uppsala9496]

Smoking which I call BBQing.
If it is under 250° is is BBQing/Smoking.
If it is higher I call it grilling (which I use my weber gas grill for).

Brisket has been on for 4 hours now. Internal temp at 173° . I'll pull it at 195° to 200° depending on the look of it.

 

[Mixolydian]

IIRC you're in the Chicago area, right? Should've waited till tomorrow, it's gonna be 65 degrees.

 

[drebo]

You're cooking it too high. To get a nice smokey crust, it should be at like 180 for 8 hours. 250 just makes it weird. Especially for a brisket.

That said, pellet smokers > *.

 

[HeXen]

Screw that crap in the cold, I'm going to Ponderosa in about 20 minutes.

 

[Nintendesert]

Open garage door. Put smoker in garage.


DO NOT CLOSE GARAGE DOOR WHILE SMOKING!

Screw that. I just put the smoker in my kitchen and crack a window. :thumbsup:

 

[waggy]

Screw that. I just put the smoker in my kitchen and crack a window. :thumbsup:

pft. screw that.

I put it in my bedroom. it heats the room, smells nice and i don't have to go far to check it.

 

[Nintendesert]

pft. screw that.

I put it in my bedroom. it heats the room, smells nice and i don't have to go far to check it.

Win sir. :thumbsup:

 

[NetWareHead]

Check this out http://www.virtualweberbullet.com/coldtemp.html and learn from these masters of all weather smoking

 

[MagnusTheBrewer]

pft. screw that.

I put it in my bedroom. it heats the room, smells nice and i don't have to go far to check it.

Good luck sir. I prefer to kill brain cells with beer. Carbon monoxide doesn't taste very good.

 

[Spydermag68]

I have cooked a turkey for thanksgiving in temperatures lower than that. I do have a Big Green Egg.

 

[dud]

Bought a "small" brisket yesterday and prepped it last night to be all set for the smoker this morning. Overslept by an hour because the Hawks game was a little too intense last night and it took me a while to calm down enough to sleep.
Woke up to the sounds of sleet hitting the bedroom window.
It is a balmy 36° outside with 13 mph winds. I've been sitting here the last 45 minutes patiently waiting for the smoker temp to get up.

Sure wish my family wasn't guilt tripping me into doing some shit Sunday. I'd be back in bed right now.

It's a lot more fun BBQing at 36 degrees than at 90 like it is now. Add the heat of the grill/smoker to the ambient and you're cooking faster than the meat.

36 sounds wonderful just about now ...

 

[waggy]

Good luck sir. I prefer to kill brain cells with beer. Carbon monoxide doesn't taste very good.

I also have a kegerator in my room...

 

[Nintendesert]

I also have a kegerator in my room...

I prefer to drink straight from the tap, lactating wife.

 

[d4a2n0k]

I prefer to drink straight from the tap, lactating wife.

 

[Red Squirrel]

Hey, at least you can GET to your BBQ.



Mine is in there somewhere. Pile is shrinking though. Was as maybe a foot short of the eaves a month or so ago. 35cm of snow announced for some time this week though.

 

[shortylickens]

Weather has been up and down. The other day it was 87 and this morning it was 41.

You cant explain that!

 

[ElFenix]

Wait.. are you barbequing or smoking it? I'm confused.

yes you are confused, you can't barbecue without smoke.

You're cooking it too high. To get a nice smokey crust, it should be at like 180 for 8 hours. 250 just makes it weird. Especially for a brisket.

That said, pellet smokers > *.

no, 250 is fine. 180 wouldn't create any bark and when you get to the plateau you're not going to get through it at 180. brisket isn't even done until it gets in the 190 to 200 range.