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Post by bigpernz on Oct 1, 2014 0:00:52 GMT -5
Hey forum I purchased my smokenator this spring and love it. I've done lots of cooks and love the results I'm getting. I think Weber kettles should just come with these things! Anyway I live in Idaho where it gets pretty cold (just starting to have some pretty chilly nights) and I'm wondering if any of you can give some advice on cold weather smoking. Obviously it is going to take more lit coals than usual but I'm wondering if someone could post about their setup. How many coals you light to start up and any other tidbits of info you have learned from winter smoking would be a great thread for the forum for us cold weather guys.
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Post by pilfjd on Oct 1, 2014 0:47:10 GMT -5
I'm curious too! I'm looking to do a practice run of a small turkey but everyone says to smoke at 325! Seems difficult to get up that high, especially in colder weather.
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Post by ncsmoker on Oct 1, 2014 13:23:19 GMT -5
Cold weather cooking takes a little more planning and timing. I live in the mountains of NC and it can get down to zero here also. I plan my smokes when the temps are no lower than the 30's. I went through last winter using it fairly often. The SN should be started with a couple extra coals(14) and the bottom vent opened fully. The top vent start at 3/4 and see where that puts you. You will also need to add coals sooner probably at the 3 hr. point, rake the white coals to the center and fill the SN as full as you can again. Sweep the ashes from the bottom. Try to protect the grill from any wind
Thanksgiving turkey is great. Smoking it at 275-325 will give you a delicious bird. I shoot for a 12-14 pound one. Do give it a rub with a mix of room temp. butter and herbs under the skin. I use the old Simon and Garfunkel song, parsley, sage, rosemary and thyme with a little black pepper. If any left over rub the cavity. Salt and pepper the skin this will help dry it and add flavor also do the same to the cavity. One last thing Jay it is very important to rotate it evenly. If you don't you will have one side that is done and one that is under cooked. So while you finish cooking that side the done side will become over cooked.
I hope I answered the question. If not ask for more details. I sort of got off subject on the turkey for Jay.
Tom
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Post by bigpernz on Oct 1, 2014 19:13:08 GMT -5
I've definitely noticed the effect wind has on the SN even in hot weather. I'm thinking I might make a shield out of plywood kind of like this one, only with hinges so it folds up when not in use.  |
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Post by ncsmoker on Oct 1, 2014 22:50:51 GMT -5
That is exactly the kind of thing I had in mind bigpernz when I mentioned protecting it from the wind.
Tom
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whiskeycharlie
Full Member
My stuff: 22.5" Weber One-Touch Gold, Smokenator 1000, Maverick ET-732, Party-Q
Posts: 45
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Post by whiskeycharlie on Oct 1, 2014 23:02:56 GMT -5
bigpernz,
Good thinking on the windscreen, that'll make a big difference.
I did some smokin' with a Weber kettle up at Sequoia Nat'l Park one winter. On the really cold days, I couldn't get the kettle warm enough. Other days were warmer and everything worked like a champ. But it was so long ago, I don't remember what the outside temperatures were.
Since you'll be at home, give it your best shot; you can always go inside and use the oven as Plan B.
WC
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