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**radiodome21** · January 12, 2026, 08:10 PM

My Grilla Silverback has never had an issue in the cold. I did some cowboy Ribeyes last night and no issue. I did a pork butt a few weeks ago and it was awesome. I use my pellet smoker more than my kettle and WSM in the winter because it’s so convenient. It’s also a Bears fan too which helps and knows how to pull through late in the cook.

**glitchy** · January 12, 2026, 11:00 PM

Most years I actually smoke more food in the winter than the summer. Like others, wind is usually more of a concern than cold. Generally as long as it’s at least 10° I’m OK, but have cooked outside a couple below for holidays. One of those subzero cooks was on the WSCG, but it’s usually the MAK so I don’t have to stay outside for long.

**Spinaker** · January 13, 2026, 07:37 AM

So it did come up to temp, but it took almost 1.5 hours to come back up to 275 F. That is not great. I did not even have it loaded down that much. I only had about 10 lbs of pork belly in the smoker. It has the capacity to cook way more than that.

**Skip** · January 13, 2026, 07:54 AM

I'm only 2 hours south of you Spinaker and I've used 3 different Pellet Grills in more than 20 years. I started with a Traeger around 2004 that was still made in Oregon, in 2010 I got a Memphis Pro, and in 2000 I moved on to a MAK 2 Star. All 3 worked well and the temp recovered pretty well in colder weather as long as it was out of the wind. I wonder about the controller? I'd be inclined to try a different grill and/or controller.

**Draznnl** · January 13, 2026, 12:32 PM

I tend to cook outside more in the winter than the summer. Winter weather is generally perfect for smoking. Summer, on the other hand, tends to be too hot, humid, rainy, and occasionally hurricaney.

**Ace** · January 13, 2026, 01:12 PM

Pit Barrel just sent me this article about smoking in the winter. Might be of help to some of our PBC pit masters.

How to Smoke All Winter Long (Even in Cold Weather)

https://pitbarrelcooker.com/blogs/lifestyle/how-to-smoke-all-winter-long-even-in-cold-weather?utm_campaign=CopyOfNl-1%2F6-A_base&utm_source=attentive&utm_medium=email&externalId=nkt4t

Smoking in winter is not only possible, it can produce some of the best barbecue of the year! Cold weather doesn’t mean great barbecue has to wait. In fact, winter can be one of the best times to fire up your Pit Barrel®. Cooler air, steadier burns, and low-and-slow cuts all come together to produce deep smoke flavor and incredibly satisfying cooks. With the right approach, winter smoking isn’t harder, it’s just a little different. Here’s how to keep cooking confidently, comfortably, and consistently all winter long. Why Winter Is Actually Great for Smoking Can you smoke meat in cold weather? Absolutely! And in many cases, winter conditions improve low-and-slow barbecue. Many people assume cold weather works against barbecue, but the opposite is often true. Cooler ambient temperatures help stabilize long cooks, especially for cuts like ribs, pork shoulder, and brisket. With fewer temperature spikes and less direct heat stress, meat has more time to absorb smoke and render properly. The Pit Barrel’s vertical design and natural airflow thrive in these conditions, delivering consistent results without constant adjustments, even when temperatures drop. Tip #1: Start With a Full Charcoal Load Winter smoking tip: always begin with a full charcoal basket. In winter, fuel is your foundation. Cold air causes charcoal to burn a bit faster, especially during longer cooks. Starting with a full charcoal basket ensures steady heat from start to finish and removes the temptation to open the lid mid-cook. You can use Briquettes or Lump charcoal. Lump will burn hotter than your briquettes so this can be a great fuel source in the winter. Note: The only charcoal we do not recommend is self-starting charcoal or fuel sources that are impregnated with lighter fluid. Tip #2: Give the Barrel Extra Time to Preheat Winter smoking rewards patience. Allowing the Pit Barrel® a little extra time to come up to temperature helps establish an even burn before food goes in. This creates better airflow, cleaner smoke, and more consistent heat throughout the cook. In the winter, expect to light the charcoal in your chimney longer than in the summer. If your elevation is at sea-level, keep your charcoal in the chimney starter for approx. 15 minutes instead of the recommended 11-12. If you are higher up or if the outside temperature is below freezing, keep your charcoal in the chimney starter for 20-25 minutes as opposed to the 15 minutes in the warmer temperatures. *Note: You do not want your charcoal ashed over. Allowing your charcoal to ash over exhausts the fuel source and can cause issues with the longevity of the cook with a full basket of charcoal. Tip #3: Trust the Process (And Keep the Lid Closed) Heat loss matters more in cold weather. Every time the lid comes off, valuable heat escapes and recovery takes longer than it would in warmer months. The Pit Barrel® is designed to maintain temperature through its airflow system, so once your food is in place, let it work. If you’re looking, you’re losing heat. Winter cooks are often the most rewarding when you trust the setup and step away. That being said: If you notice that the barrel is operating at a cooler temperature than expected (if you can safely place your hand on the barrel and it does not feel hot enough), crack the lid 3/4

**jfmorris** · January 29, 2026, 12:06 PM

Well, I've been tasked to smoke a Boston butt for someone who is laid up, that my wife signed up to bring a meal to tomorrow. If I smoke one butt I might as well smoke two, and we can eat off one this weekend ourselves. With it being around 20f tonight, I figured I'll run the SNS Kamado on an overnight cook, rather than the kettle+SNS combo.

My bigger concern was the Thermoworks RFX system I've started using, but it claims an operating temperature range of -13 to 122°F (-25 to 50°C). They don't state anything about the Billows fan, but hopefully it won't care about running in 20F weather...

Tonight will be a good test for the kamado and the Thermoworks gear...

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