9lb butt @ -14C


 
B

Bill S (sharkman)

New member
Hi
Butt virgin here. I'm about to try a 9 pounder in minus 14 Celsius and was wondering wether or not I should be putting water in the pan or not? I'll be using a lump charcoal and would like to keep it at about 200 degrees using the weber lid thermometer only. Want to serve (pulled) by about 7pm. Planning to put it on at about 3am and am concerned about the overnight temp.
 
I don't. I foil the bowl, and I also use a clay saucer. That's cold! I hope no wind? I would build a little wall around three sides or wrap a welding or wool blanket around the mid section to try to hold some heat in a little longer.
 
Hey Dwain.
Ya, I wondered about the temp. My thinking was because it is the weber OEM thermometer that it is likely 50 degrees or so under the real temp, hence, really about 250.
Keep in mind that these outside temps are in Celsius – so about 6.8 degrees F.

???
 
Last edited:
Bill S (sharkman) said:
Hey Dwain.
Ya, I wondered about the temp. My thinking was because it is the weber OEM thermometer that it is likely 50 degrees or so under the real temp, hence, really about 250.
Keep in mind that these outside temps are in Celsius – so about 6.8 degrees F.

???
Click to expand...

Now your talkin. I didn't realize the C to F conversion. Do you get 50* variation from lid to grate? How's the cook comin along?
 
Bill S (sharkman) said:
Hey Dwain.
Ya, I wondered about the temp. My thinking was because it is the weber OEM thermometer that it is likely 50 degrees or so under the real temp, hence, really about 250.
Keep in mind that these outside temps are in Celsius – so about 6.8 degrees F.

???
Click to expand...

Does fire burn when its that cold? :confused: lol
 
Hi Bill, how did your butt turn out?

This smoking in cold weather is what helped push me into a WSM vs. my old el cheapo Brinkman.

I'm smoking a brisket and a pork loin today. Started at 1*F, and it is up to 8*F as I type this.
 
Hi Rick.
Still smokin'.
Wow, you've got it rather chilly too I see. Ever done a big ol butt at those temps?

Dwain: not really sure about the variation, just going by what I've read here.

Feeling like a bit of a rebel actually – no Maverick (it's coming), no wind blind (and it is a bit breezy), no meat thermo though I do want to put a Thermapen to it soon, just a bit loathe to lose all that heat, no butt experience and likely, no sense?
10.75 hours and counting.
 
Hey Bill, This is my first WSM, and actually it's the first time I tried smoking in the winter time, as my old Brinkman had a hard enough time maintaining 250*F in the summer.

I have been maintaining 250*F for 4 1/2 hours now (OEM dome thermo). I plan on lifting the lid and inserting meat thermometers at 4:00PM, that will at six hours into the smoke at 250*F.
 
Rick, a general rule of thumb is 1.5-2 hours per pound. I would say as cold as it is your leaning towards 2 hours. The Maverick is a god send. Try not to peak to much.
 
Well, I've finally recovered from my first butt-smoking and I'd have to say that things turned out very well considering (sorry no pics).

We has guests waiting so ended up taking the meat off after 16.25 hours in the smoker. Rested for 20 minutes and pulled with newly purchased Bear Paws. Man, those things work great!

The Thermapen I used for checking meat temp said 165 when I finally took it off but I figured because it pulled so easily and the bone came clean that it was done well enough. The pork was very good and pulled nicely and was enjoyed by all but I think it probably could have stayed in the smoker for another hour, maybe two. Next time I hope to have a wind blind of some kind rigged as I went through 3/4 of a 20lb bag of lump. Also, my shiny new Maverick 732 should be here by Thursday.

Will definitely be doing this again. A most enjoyable experience in spite of all the time it took.
 
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