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cold temps & thermometer ???


 
J

John Furdyn

TVWBB Pro
Below what temp, with a good windbreaker do I need insulation on my ECB cooker. Also my taylor candy thermometer reads 185 in boiling water. Is it safe to assume by adding 27 degrees 185 plus 27 = 212. adding 27 degrees to any reading will be resonably accurate ?
Thanks John
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Also my taylor candy thermometer reads 185 in boiling water. Is it safe to assume by adding 27 degrees 185 plus 27 = 212. adding 27 degrees to any reading will be resonably accurate ?
Thanks John </div></BLOCKQUOTE>

No, in my opinion. An error that large is too large (again, in my opinion) to try to work around, especially when you can replace the thermometer for about $8. (You've probably got a lot more invested in the meat you might over or undercook using the inaccurate thermometer.)
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Below what temp, with a good windbreaker do I need insulation on my ECB cooker. Also my taylor candy thermometer reads 185 in boiling water. Is it safe to assume by adding 27 degrees 185 plus 27 = 212. adding 27 degrees to any reading will be resonably accurate ?
Thanks John </div></BLOCKQUOTE>

Thermometer: Plus, in a long cook, busy with other things, getting tired, are you going to remember to make that 27 degree adjustment? If its that far off, how do you really know that the delta between the actual and reported temp will remain the same?

Cold: How cold? I recently did an overnight smoke with my WSM fully-loaded with meat (4 butts + full brisket) while it was snowing and outside temp between 25 - 30 degrees F. Maybe burned slightly more fuel but can't really conclude it was the weather versus how much meat I was cooking or a combination thereof.

No experience with wind, but lots of posts saying that wind not cold is the killer of a good smoke. IMO - unless you are getting close to 0 degrees F no insulation needed. Wind block of some sort sounds like a must if strong persistent winds. My guess others will chime in with wind solutions. Also check TVWB Wind & Cold Operating Guide if you haven't already.
 
Larry & Eric thanks for your replys.
I'll go buy a new thermometer, it will certanly be more accurate than the one I have. And I won't worry about the cold too much, I guess I don't see myself out there cooking a 0 degrees. Although a few months back I didn' think I'd be cooking at 30-35 degrees, so who knows. All depends on how hungry for BBQ we get. Thanks Again.
John
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Larry & Eric thanks for your replys.
I'll go buy a new thermometer, it will certanly be more accurate than the one I have. And I won't worry about the cold too much, I guess I don't see myself out there cooking a 0 degrees. Although a few months back I didn' think I'd be cooking at 30-35 degrees, so who knows. All depends on how hungry for BBQ we get. Thanks Again.
John </div></BLOCKQUOTE>

John, there is a deal at Tel-Tru if you are interested. I'm guessing you are in the lower 48 so shipping to you should be no problem. They have some very cool BBQ thermometers. I wanted to get the one with glow in the dark face but I guess I wasn't worthy (see my post at end of that thread).
 
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