Good Morning, Cold Weather is definitely here to stay now. Looking for advice from anyone who cooks on their Kettle in the cold. I will probably get a welding Blanket today, ( Harbor Freight) what size do you use? Do you cut a hole in the center for the vent and Drape it over the top? Any other advice, or ideas to help with Cold, Wind, Rain, Snow? I have a small gazebo I use, I may put up temporary sides to help with wind.
Thanks in Advance
0°F is th' coldest I have started a cook at, in recent memory...(Last super bowl weekend.)
No blankets, etc., jus' used more initial fuel, monitored more closely, an' used summat more fuel to get to Point B.
Did a brisket, a chuckie, lotsa apps, Texas Red chili, some sides, etc. (Mult. cookers)
Pics/post are on th' site, so it musta happened.
Agree with Mr. Bones, I haven’t really done anything for the cold except needing more fuel. I use a tarp above me for rain. I have been thinking about what else could be done so I will be watching this thread.
Precipitation is the only thing you really need to worry about. It seems to burn fuel more quickly when it's cold. My suggestion is lay down some unlit coal - 20 to 25 briquettes should suffice - and then pour a lit chimney on top. That should provide enough extra burn to offset the cold temps.
Maybe overkill, who knows might not make any difference but here is what I have prepared in anticipation of cold Weather.
Foil tape around the hole till I can have it stitched to prevent Fraying.
While consuming this site I have noticed a lot about the weather and the affects it has when smoking especially the cold. Is there a reason nobody has come up with an adjustable insulated blanket that could be draped around the bottom of a kettle braai and a type of cosy for the lid? Just wondering if it would work and if so would it sell? I might be able to come up with a design and with the exchange rate at 15 to 1 they would be very inexpensive. Any Thoughts?
I think you are worrying too much about the cold. A smoke at 225 when it’s 0 outside may use the same fuel and damper settings that a cook at 325 would use when it’s 100 degrees outside. I’ve had no issue smoking or grilling outside in the winter other than being cold myself. Wind and precipitation are the issues - not the cold as much. As everyone else said you will just use more charcoal.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I'd put up a canopy for rain and try to shield against the wind, and rock on. A temp controller, such as a BBQ Guru, is a good friend in these conditions, but it's no hill for a climber.
I don’t do anything for my Weber 22 in the cold, except watch the fuel only a little. Wind & precip are big factors. Now my gasser, that’s another story for another time. I’m still in a learning curve.
I remember struggling in the Spring when I first got the Kettle. Must have been the Wind? Well I guess we will see how this works soon enough. Snowing here now.
I'm with most of the others, although I don't try to grill in the rain (Weber Performer) summer or winter. Otherwise, I simply top the chimney off with fresh lump just before I dump it; that ends up under the lit coals and gives me plenty of heat for an indirect or direct cook. I haven't tried low and slow, though--that might be more challenging.
I use a welding blanket on my WSM 22 when it's cold and windy. Helps stabilize the temp and the insulation slows down the burning of excess fuel. Never tried it on my 26" kettle though.
Comment