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    Another newbie

    Been smoking and grilling for need 30 years. Still a long ways to go. Moved to the Alakan Interior about 6 years ago and found it darn near impossible to smoke a turkey in my offset at -25*, with snow and a breeze. So I got an electric.
    seasoned it tonight, maiden voyage with butts/shoulders this weekend!
    will be working on my homework...

    #2
    You know you're not supposed to live where it gets that cold right? I'm pretty sure that is why cars were invented.

    Welcome and let us know how the electric works.

    Comment


      #3
      I guess we know who's going to win the, "Show us your freezing temps cooks" thread this year. lol

      Welcome 1buba! We're glad you're here.

      Comment


        #4
        Welcome!

        Which electric did you purchase?

        Comment


          #5
          Originally posted by JeffJ View Post
          Welcome!

          Which electric did you purchase?
          Jeff,
          I got a SmokinTex 1400. I was originally looking at a Cookshack, but shipping was $320 up here. So, I looked for something close, but cheaper. :-) The SmokinTex is VERY close. In my shakedown seasoning last night showed the thermostat to be a little squirrely, but i can put up with that by using my Maverick and keeping an eye on it. :-)
          Picking up the meat today for this weekend.

          Thanks for the welcome all.

          Comment


            #6
            Ever consider using a Thermal Blanket? I smoked pork butt at about 10F, not your type of cold - but I would think that may help considerably. Trying to keep humidity in too in that kind of cold too - wowsers. Perhaps a bonfire or napalm of sort?

            Comment


              #7
              1buba I smoke in the Minnesota winters (not quite -25) but we get -15 on the regular in Jan and feb. I found that a large welding blanket works great for insulating the smoker. I wrap it around my Pit Barrel for those overnight, Chilly cooks in mid winter. It works great.

              Comment


                #8
                Greetings from Alberta, I'm a veteran -25 or colder smoker. Nothing eats charcoal like the one touch in horrible winter cold, forget it if it is windy as well. Look forward to your cooks, nothing beats wild pacific salmon, I'm jealous of all you northwest people during that season which is coming up soon.

                Comment


                  #9
                  Greetings 1buba

                  Comment


                    #10
                    Originally posted by kirikintha View Post
                    Ever consider using a Thermal Blanket? I smoked pork butt at about 10F, not your type of cold - but I would think that may help considerably. Trying to keep humidity in too in that kind of cold too - wowsers. Perhaps a bonfire or napalm of sort?
                    I actually did - i used a hot water insulator blanket a couple of times. it really did work well. Big issue was, i didn't have my remote thermometer at the time, so i had to keep going out to check the temp. Now i'm trying the electric, not because it was impossible, but because i'm getting old and lazy. LOL
                    Humidity would have been a BIG issue for most things. I had soaked the turkey in brine though, and it turned out pretty good both times. It is VERY dry here in the winter though, so i may need to think about that with this new electric.

                    Comment


                      #11
                      Originally posted by bbqoaf View Post
                      Greetings from Alberta, I'm a veteran -25 or colder smoker. Nothing eats charcoal like the one touch in horrible winter cold, forget it if it is windy as well. Look forward to your cooks, nothing beats wild pacific salmon, I'm jealous of all you northwest people during that season which is coming up soon.
                      BBQOAF,
                      Greetings to you neighbor! LOL
                      Well, we do have access to salmon, but not at the store. Fairbanks prices on fresh fish are about equal to Montana. LOL
                      We do have the opportunity to do what they call dip netting here, so i'm hoping to load the freezer and have plenty to smoke this year.

                      Comment


                      • bbqoaf
                        bbqoaf commented
                        Editing a comment
                        Me too, when I see the deep red fillets at the store that are caught in B.C. I get a little too excited for a grown man! I'm going to experiment with freezing them this year then buy the grocery store out of its stock. Once you have fresh wild salmon there is no returning to the pale pink farmed garbage that is produced year round.

                      • 1buba
                        1buba commented
                        Editing a comment
                        Oh yeah. The reds, even here in Fairbanks, go over $20 a lb sometimes. I'm not sure i can physically get my own this year, but will try and get one of the son-in-laws to proxy for me. :-)

                        I do want a head to head taste test on wild vs farmed out of the smoker. I know it will be different, but would love to see how much.

                      #12
                      Welcome to The Pit 1buba ! I have a pic of me smoking when it was -20 per my ThermoPop. It was -22 on my other therm. Not quite -25 though, you got me beat there.

                      Glad to know there's other hardcores out there, you'll fit in nicely.

                      Great job on your signature, I take it I don't have to send you our homework assignment since you must've dug it up already?

                      Again, welcome aboard and thanks for your support!

                      Comment


                      • 1buba
                        1buba commented
                        Editing a comment
                        LOL. yeah, i try to play by the rules and keep from tickin' off the folks that I want to learn from. :-)

                        Problem is, i JUST got this SmokinTex - litterally 3 days ago. Now, due to this site, i'm wanting a big stick burner. Thinking i may end up settling for a WSM, or maybe just got out and work on my cheapie. :-)

                        Thanks again all!

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