Winter Cooking

[Razor]

I currently use a Weber Performer Deluxe and 18” WSM. I love them both dearly, and use them year round. They are both on my back deck and I’d say for 75% I can cook just fine on them without problems, however on colder days with no wind (~35F), and warmer days with with wind (~45F) it’s a real battle. And unfortunately while not in a direct line, my grills are on the windier side of the property. That can’t change unless I put them in the driveway and that’s not going to happen.

I’ve thought about a Weber Summit with its dual walled construction would make a difference, and having a larger cooking area is a plus. I’m thinking while the Weber would come up to temp quicker, it’s probably more sensitive to winter weather over the Kamado.

Anyone here using the Kamado in the northeastern US? Does it hold temps as advertised?

[WillieMac]

Razor: Sorry, just seeing this. I’m in northern Delaware and yes, the Kamado (the SnS version) absolutely does hold temp. For me, overnight loss in decent weather is 5 degrees, give or take a few depending on outside temp but especially wind. That’s not much of a loss. It does come with practice - good lump charcoal (it really matters how you build the fire, too), and a calibrated grill. I have a windy backyard as well. I’m prepping a brisket today for an overnight cook tomorrow. When I wake up Saturday, it should be getting close to stall territory.

[Spinaker]

I use Kamados in MN and there is nothing better. I have cooked dozens and dozens of times in sub-zero temps and they hold rock solid.

**I don't have the Weber Kamado, I use BGE and KJ. I did have the Broil King Keg, which was double walled metal and it did fine in cold temps as well.

[Steve B]

Until it melted and you blew it up. 🤣

[Spinaker]

Hahaha, a more fitting demise could not have been handed down. This is STILL America, after all. 🇺🇸 Steve B

[Oak Smoke]

Where we lived for 45 years in the northern Texas panhandle was cold and windy. Our elevation was 3000 ft and we were on a flat treeless plain. We were almost exactly half way between Dodge City KS and Amarillo TX. Those are supposedly the two windiest cities in the US. It could get brutally cold and windy there. I used a KJ classic for several years in that weather. It worked great. There were times when I would turn it one way or another to get the bottom vent out of the wind. It always did its job. If I wasn’t cooking it was because I didn’t want to be outside in the cold.

[Mosca]

I missed this, too. I use my BGE up here in NEPA all year round. The lowest temp I ever cooked in was -4°; I had to stick a heat gun in through the bottom of the chamber to open the lid because it was frozen shut.

The brisket came out great.

[Skip]

I also cook outside quite a bit in cold weather with all my cookers. I prefer to be out of the wind as much as possible though.

[Sweaty Paul]

Hoping to test my new Primo this year to see how it does, however, I have high hopes that it will work well in the cold. It worked well at holding a steady temps on the one long cook that I did earlier.

Sweaty

[Spinaker]

Dude, that baby is gonna steam roll through them winter temps.

[DavidNorcross]

Try my best to cook outside all winter. Of course each season is different so we will see how it goes this year, but I plan on being ready.

[LA Pork Butt]

Just a word on wind. I live in Dallas, Texas and on and off again gusting wind can be a problem. I cook on a BGE and have built a wind shield and for long cooks I use a controller. The Oklahoma Joe Bronco with it’s raised intake vent solves the wind problem, but won’t do a lot for the cold problem.