Episode 9 - Cold Weather Smoking and Grilling - January 2021

[Clint Cantwell]

TOPIC: Cold Weather Grilling and Smoking
THURSDAY, JANUARY 7: Zoom Happy Hour

On Thursday Jan. 7, 2021 we welcomed the New Year with special guest Kevin Kolman Head Grillmaster of Weber Grills. He joined Max Good, Clint Cantwell, Spinaker, and Meathead to discuss Cold Weather Grilling and Smoking and whatever.

PITMASTER CLUB HAPPY HOURS ARE THE FIRST THURSDAY OF EVERY OTHER MONTH (Beginning January) at 7:30 P.M. CENTRAL HERE https://tinyurl.com/pitmasterclub

Enjoy the recording, below.

There is also an article on the subject here
https://amazingribs.com/more-techniq...e-cold-weather

[RichieB]

Same Zoom link?

[Huskee]

Yep. The permalink is in the other topics here in this channel and in the HOT From The Pit newsletters.

[RichieB]

Thanks Huskee. Looking forward to these. See you next Thursday.

[Polarbear777]

https://pitmaster.amazingribs.com/forum/pitmaster-general-discussion/593667-winter’s-here-winter-is-staying

[Spinaker]

Looking forward to it!

[ofelles]

Ya, when it's in the low 50's here I think twice about grilln'

[Polarbear777]

So when I do long charcoal smokes in the winter I get a much better end product.

The air is much colder and drier, so I think a hotter/cleaner fire is providing better smoke.

Of course you go through fuel faster but recipes all work out for exactly the same time since the cooker temp is the same inside.

discuss. :-)

[smokin fool]

Rats, something I would have liked to sit in on living up here in the great white north.

[RichieB]

You have something better to do? Just kidding. I believe it is taped (oops dated myself) so you can watch at your covienence.

[smokin fool]

So I can watch later.
A question I forgot to ask can I view this at a later time and how do I do that.
Don't get home from work until 21:00.
Four more days and I toss the keys on the counter for the last time....retired.

[luvthemstillers]

Sounds like a topic I can get behind.

[PaynTrain]

I'm in! You have a Zoom URL Huskee Spinaker ?

[bbqLuv]

That one kettle looks like a snow cone. It just needs a little syrup!

[Huskee]

The Zoom link has been added above. Also if you review any of the posts in this main channel here, the link is everywhere. The link is also in the last several Hot From The Pit newsletters. And usually within the week after the live event Meathead will post the recorded show right here so you can watch the recorded version.

[Skip]

Looking forward to this one since I live in Minnesota. Our winter is pretty mild so far but...just you wait!

[bbqLuv]

7:30 CST is 5:30 PST. Just a reminder to myself. It is the season for cold weather BBQ'n.

[Huskee]

And 8:30 ET [insert yawn here]

[Joetee]

I can't stay up til 11:30 at night so I'll have to watch it later.

[luvthemstillers]

I just noticed that the topic for March is Bourbon/Whiskey. This is right in my wheelhouse. I look forward to seeing what the Admins have in mind for that discussion.

[Huskee]

I think I am onboard to be a panelist for that one, not that I am an expert by any means but I do like to talk about it...and we're trying to get someone from a big distillery to join us as well. TBA...

[luvthemstillers]

Huskee If you need any other panelists, I have a few leads, including a fairly well-known Whiskey writer that I think I could convince to join the discussion if he's available. Bonus points: he's a fairly avid live-fire cook.

[Spinaker]

We are live! Come join us!