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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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What's the Temp / Weather Where You're At?

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  • Strat50
    Former Member
    • Nov 2014
    • 511
    • Houston, Alaska

    #16
    It's about 22 above and light snow here in south-central Alaska. Great grilling weather, if I had the time.

    Comment

    • Jon Solberg
      Former Member
      • Jul 2014
      • 4729

      #17
      37f
      3c

      Vis 0
      Ceiling 300
      Fog
      Calm
      BCAT1

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        I hear you on the visibility=0. I had to make a journey to a hospital 30+ miles away for a shift tonight. It's all wooded 55mph no-shoulder back roads the whole way, complete with deer and Amish buggies all along the way, with MAYBE 2 car lengths visibility. Not fun. Couldn't run bright lights, makes it worse.

      • Jon Solberg
        Jon Solberg commented
        Editing a comment
        I drove up to the place tonight. Freeway was cool but I took the back way in with all that [ -amish buggies ] and the stretches of 25' deep irrigation ditches

        I couldn't even see my turns. Had to make a loop.
    • Jon Solberg
      Former Member
      • Jul 2014
      • 4729

      #18
      35°f
      2°c

      Vis >=6
      Ceiling 15000
      Clear
      15k gust 20 210°
      VFR

      Comment

      • _John_
        Former Member
        • Jul 2014
        • 2394

        #19
        45f, pretty warm for this time of year. I don't think it will get really cold and snowy until January when we get our thundersnow storms.

        Comment

        • The Burn
          Founding Member
          • Jul 2014
          • 960
          • West Chester, PA
          • Gas Grill: NXR Tabletop/Portable Propane
            Charcoal: Weber Performer Silver (i.e., 22.5")
            Charcoal: Weber OTG 22.5"

            Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
            Smoker: GOSM Propane 38" 2-drawer
            Pellet: CampChef/Browning Deluxe PGP24LTD

            Thermometer: 2 Mavericks, Red backlit Thermapen
            Anova Wi-Fi Sous Vide

          #20
          At 4:20 this morning, it was 30 "feels like" 26 according to The Weather Channel. Now it's 29, "feels like" 29. Supposed to get up to 49

          Comment

          • Jon Solberg
            Former Member
            • Jul 2014
            • 4729

            #21
            35°f
            2°c

            Comment

            • Dewesq55
              Founding Member
              • Jul 2014
              • 2241
              • The Poconos, NEPA
              • Smoker:
                Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
                Masterbuilt 40.2" 1200W Electric Smoker
                Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                Gas Grill:
                BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

                Charcoal Grill:
                Weber Smokey Joe Charcoal Grill 14"

                Thermometer:​​​​​​
                Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
                Fireboard 1st Generation
                ThermoWorks Mini Instant Read
                Lavaworks Thermowand Instant Read
                2 Maverick 733
                ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                ThermoWorks ThermaPen Mk4 x 2
                Govee Bluetooth Thermometer with 6 probes

                Miscellaneous:
                Anova Sous Vide Immersion Circulator - 1st generation
                Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                Favorite Beer:
                Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                Favorite Spirit:
                Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

                Favorite Wine:
                Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                Favorite Meat(s):
                Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                Chicken - Mainly the dark meat and wings
                Beef Ribeye steak

                Favorite Cuisine to Cook:
                Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                Favorite Cuisine to Eat:
                Indian, followed closely by BBQ.

                Disqus ID:
                David E. Waterbury

              #22
              47°F
              45°F - feels like

              Comment

              • cdd315
                Founding Member
                • Jul 2014
                • 357
                • Warman, Saskatchewan Canada
                • Curtis D

                  BGE Large
                  45 gal Imp. UDS
                  Weber 22.5" Silver - for the lake
                  Weber 22.5" OTG - 2014
                  Centro Natural Gas - on it's last legs

                  Couple Maverick ET-733's
                  Thermapen
                  ThermoPop
                  BBQ Guru DigiQ II

                  Beer - Original 16
                  Bourbon - Bulleit
                  Rye - Gibsons Sterling

                #23
                Got a turkey on the BGE, -23°C, -10°F.

                Comment

                • Jon Solberg
                  Former Member
                  • Jul 2014
                  • 4729

                  #24
                  YOU DA MAN cdd! Way to hang Bro!

                  Comment


                  • cdd315
                    cdd315 commented
                    Editing a comment
                    Thanks! *high five*, Pix later

                  • Jon Solberg
                    Jon Solberg commented
                    Editing a comment
                    I'm inspired. We've got some sub zero days coming. I'll be following your lead and crankin it up! I can say with certainty that I've only ever cooked in the single digit above zero not below. I would say "I can't wait" but that would not be truthful.

                  • cdd315
                    cdd315 commented
                    Editing a comment
                    4 nights away from my pit, helping my brother-in-law with his well done prime rib in the oven Xmas eve really made me want to get out and do some real Q .. didn't matter what the temp outside. Surprising that the Egg really consumes the fuel in this cold. When I got out to light it .. the bottom vent was froze again but what got me was that the lid was also froze down. I had to get the torch, warm up the vent to open it and shoved it through the opening to light what was left of the coal in the firebox. After about 10 minutes the lid temp was at 300F and I could open it.
                • David Parrish
                  Founding Member - Pit Boss Emeritus
                  • May 2014
                  • 4906
                  • Charlotte, NC

                  #25
                  It was in the 60s here (F) with clear skies, so I can't hang.

                  Comment

                  • Ray
                    Ray
                    Charter Member
                    • Sep 2014
                    • 222
                    • Central IN
                    • ​Green Mountain Davy Crockett pellet grill/smoker
                      Weber Summit Gas grill
                      Masterbuilt 30" electric smoker
                      Maverick ET-733
                      Thermapen
                      ThemoPop thermometer
                      Favorite beer: Fuller's ESB
                      Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
                      Favorite wine: Cabernet Savignon, some Super Tuscans

                    #26
                    Central Indiana at 32F..up from 21F this AM.

                    Comment

                    • Jon Solberg
                      Former Member
                      • Jul 2014
                      • 4729

                      #27
                      17°f
                      -8°c

                      Comment

                      • cdd315
                        Founding Member
                        • Jul 2014
                        • 357
                        • Warman, Saskatchewan Canada
                        • Curtis D

                          BGE Large
                          45 gal Imp. UDS
                          Weber 22.5" Silver - for the lake
                          Weber 22.5" OTG - 2014
                          Centro Natural Gas - on it's last legs

                          Couple Maverick ET-733's
                          Thermapen
                          ThermoPop
                          BBQ Guru DigiQ II

                          Beer - Original 16
                          Bourbon - Bulleit
                          Rye - Gibsons Sterling

                        #28
                        -24°C, -11°F .. feels like -34°C with the wind. Don't feel like cooking outside today!

                        Comment

                        • Spinaker
                          Moderator
                          • Nov 2014
                          • 10997
                          • Land of Tonka
                          • John "J R"
                            Instagram: JRBowlsby
                            Smokin' Hound Que
                            Minnesota/ United States of America

                            ********************************************
                            Assistants
                            Dexter (Beagle mix)
                            Kinnick (American Foxhound)
                            ************************

                            Grills/Smokers/Fryers
                            Big Green Egg (Large) X3
                            Blackstone 36" Outdoor Griddle 4-Burner

                            Karubeque C-60
                            Kamado Joe Jr. (Black)
                            Lodge L410 Hibachi
                            Pit Barrel Cooker
                            Pit Barrel Cooker 2.0
                            R&V Works FF2-R-ST 4-Gallon Fryer

                            Weber Spirit Gasser
                            ******************.
                            Thermometers
                            FireBoard (Base Package)
                            Thermoworks ThermaPen (Red)
                            Thermoworks MK4 (Orange)
                            **************

                            Accessories
                            Big Green Egg Plate Setter
                            Benzomatic TS4000 Torch X 2
                            Benzomatic TS800 High Temp Torch X 2

                            Bayou Classic 44 qt Stainless Stock Pot
                            Bayou Classic 35K BTU Burner

                            Digi Q DX2 (Medium Pit Viper Fan)
                            Dragon VT 2-23 C Torch
                            Eggspander Kit X2
                            Field Skillet No. 8,10,12

                            Finex Cat Iron Line
                            FireBoard Drive
                            Lots and Lots of Griswold Cast Iron
                            Grill Grates
                            Joule Water Circulator
                            KBQ Fire Grate

                            Kick Ash Basket (KAB) X4
                            Lots of Lodge Cast Iron
                            Husky 6 Drawer BBQ Equipment Cabinet
                            Large Vortex
                            Marlin 1894 .44 Magnum
                            Marquette Castings No. 13 (First Run)
                            Smithey No. 12
                            Smokeware Chimney Cap X 3
                            Stargazer No.10, 12
                            Tool Wizard BBQ Tongs
                            Univex Duro 10" Meat Slicer
                            ********************************
                            Fuel
                            FOGO Priemium Lump Charcoal
                            Kingsford Blue and White
                            Rockwood Lump Charcoal
                            Apple, Cherry & Oak Log splits for the C-60
                            **************************

                            Cutlery
                            Buck 119 Special
                            Cuda 7' Fillet Knife

                            Dexter 12" Brisket Sword
                            Global
                            Shun
                            Wusthof
                            *******
                            Next Major Purchase
                            Lone Star Grillz 24 X 48 Offset

                          #29
                          A very balmy 2 F feels like -18 F. And I'm still cookin'

                          Comment


                          • Huskee
                            Huskee commented
                            Editing a comment
                            Brrr.
                        • Jon Solberg
                          Former Member
                          • Jul 2014
                          • 4729

                          #30
                          Coolish!

                          Comment

                          Announcement

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                          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                          See more
                          See less
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                          Meat-Up in Memphis