jerrybell has it right. Get some shelter from the wind. If you want to use less fuel, buy an insulated cover. I don't have a kamado, but it sounds like those are somewhat immune to these problems. Units with controllers are going to be able to adjust, but without a cover you will use more fuel.
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New member, seeking advice on cold weather//wind cooking
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Have you been cooking with charcoal at that elevation? We went up in the White Mountains (eastern Arizona) camping one year. I brought along steaks, charcoal and a small BBQ pit (Weber Smoky Joe). It was extremely difficult to get a fire started. Two hours in, I still had raw steaks and a fire I could put (and keep) my hand on without a glove. That was 9500 feet.
If people around you cook successfully with charcoal you should be OK, but if you don't know, I'd get a bag of charcoal and do some testing before spending a bunch on new equipment.
Oh, and welcome to the Pit.
Best regards,
Jim
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Charter Member
- Oct 2014
- 7430
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Here's another vote for 1) shelter and 2) kamado. I've used my BGE in everything from 0* to 100*, and it rocks them all.
And, WELCOME!
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Originally posted by tiduba View PostThanks to everyone for the responses. It appears that the consensus for winter/wind is a kamado with shelter. I intend to shop and compare Primo vs. Weber Summit Charcoal. If anyone has experience with these cookers, or other opinions, I'd be happy to hear about it.
Tim
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Mid Atlantic here (MD) We get proper weather for all the seasons. I have a Large Big Green Egg and it doesn't care if it's raining, snowing, sun beating down or if the wind is trying to knock the house down. Best of all, it seals up tight so bugs cant make the inside a home. And it's very easy on fuel. It's laser focused on the task at hand. If you go the ceramic route, find that perfect size and get the next bigger one.
Welcome to the Pit!
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