Hi Everyone,
what is the best type of cooker for a cold weather state? NYC here. Looking to invest in a cooker for all year use. What holds temps best in all weather conditions?
Hi Everyone,
what is the best type of cooker for a cold weather state? NYC here. Looking to invest in a cooker for all year use. What holds temps best in all weather conditions?
Probably a ceramic kamado or one of the newer double-walled cookers like the Weber Summit Charcoal Grill.
I am up in Canada and use a Memphis pellet grill, I have done 18hr brisket cooks in -25 Celsius with 20+mph winds and it handles it with ease. I have had both traeger and green mountain grills and they both struggled to be accurate and cook evenly when it was cold and windy not to mention even with the winter coats on them they consumed at least 30-40% more pellets than the Memphis.
an insulated cooker would hold "best" - but I've used my pit barrel and my weber w/sns in below zero situations with little issue (beyond more fuel consumption).
Very interesting design and appears to have a ton of cooking capacity. Over 2" thick walls with ceramic insulation would make it ideal for cold weather cooking climes like where
Living in New England I use my BGE all winter. I just got a Humphrey's insulated cabinet smoker that also it very cold weather friendly. They are built in Maine and are used all year long in the Pine Tree State.
If you add a fan thermostatic controller, most cookers will do just fine. The controller compensates for wind/precip. You’ll use more fuel with a non-insulated type of cooker, but a hotter-burning fire can give you better smoke quality.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I have a friend who lives in New England and swears by his BGE .... I would expect any kamado (or kamado like) would be great, including a Weber Summit. In Seattle area, where we sometimes get down to 15F, but mostly are about 40F and rainy in the winter, I cook on a Hasty-Bake and a WSM without any problem at all. I would guess I would have a kamado of some sort and some kind of insulated cabinet smoker if I lived in a tougher cold weather climate.
I wasn't suggesting a BGE purchase, I agree with you and would probably buy something else today if I were in the market. But I bought it in 2002, and it has served us well.
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