Right now it gets to 70 in the day and the 30s at night here in Iraq but in a couple of months the heat will be back and I am not looking forward to it. With that being said, does anyone have any experience cooking in high ambient temperatures from 120-140 degrees? I would think that I would just have to reduce the amount of fuel in order to maintain temperatures. I am also thinking about using ice in the water pan in order to absorb more of the heat and to avoid overshooting the temps that I want.
High temp BBQ
- Thread starter Lance
- Start date
Lance,
I've never cooked in anything over about 85-90 degrees here. My only suggestion would be start with less lit coals when using the Minion Method, and shut the bottom vents much sooner than under "normal" outdoor temps. Do you have access to a clay pot base? If not, maybe try filling the water pan with sand....probably won't be too hard to find
Other than that, I can't help much. Lastly, best wishes to you, stay safe, and thank you for being there for our country.
Steve
I've never cooked in anything over about 85-90 degrees here. My only suggestion would be start with less lit coals when using the Minion Method, and shut the bottom vents much sooner than under "normal" outdoor temps. Do you have access to a clay pot base? If not, maybe try filling the water pan with sand....probably won't be too hard to find
Steve
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave L.:
Hey Lance, keep one eye on the smoker and one on the horizon. Good luck and stay safe.
To answer your question. I would use less charcoal and shut down earlier as Steve said. Maybe also try to keep it shaded. </div></BLOCKQUOTE>
Lance ditto for me - stay safe. AFA the smoke, sheesh it's almost as though you shouldn't even bother. Build a wind screen and put up a campfire style grill and just smoke over an open pit in the sand. Really I'm serious and would like to know what others think. If there is no wind, don't even need the wind break. You seem to have the opportunity to teach us about REAL back to the origins Q!
I wish I only had to make up for 40 degrees or so and wind. Other than that I don't envy you one bit - thanks so much for your sacrifice I have a nephew over there on his second tour. God bless both of you and any one pulling duty.
BTW - any yardbirds over there? Perfect opportunity for some of Bryans Roadside Chicken.
Hey Lance, keep one eye on the smoker and one on the horizon. Good luck and stay safe.
To answer your question. I would use less charcoal and shut down earlier as Steve said. Maybe also try to keep it shaded. </div></BLOCKQUOTE>
Lance ditto for me - stay safe. AFA the smoke, sheesh it's almost as though you shouldn't even bother. Build a wind screen and put up a campfire style grill and just smoke over an open pit in the sand. Really I'm serious and would like to know what others think. If there is no wind, don't even need the wind break. You seem to have the opportunity to teach us about REAL back to the origins Q!
I wish I only had to make up for 40 degrees or so and wind. Other than that I don't envy you one bit - thanks so much for your sacrifice I have a nephew over there on his second tour. God bless both of you and any one pulling duty.
BTW - any yardbirds over there? Perfect opportunity for some of Bryans Roadside Chicken.
David Lohrentz
TVWBB Pro
Lance,
Stay safe over there, and kudos to you for making Q in that situation.
I'll echo what others have said. Start with no more than 10 lit coals, put the meat on cold with cold water in the pan, and catch the temp on the way up. Shut down the vents a little sooner than you normally do. You will need to keep it as air tight as possible to limit the intake of O. Make sure that your access door fits snugly. This site has some instructions for how to do that. Mine is far more air tight if I use it upside down. If you have any play between the middle and bottom sections, it helps to make a gasket out of foil.
Stay safe over there, and kudos to you for making Q in that situation.
I'll echo what others have said. Start with no more than 10 lit coals, put the meat on cold with cold water in the pan, and catch the temp on the way up. Shut down the vents a little sooner than you normally do. You will need to keep it as air tight as possible to limit the intake of O. Make sure that your access door fits snugly. This site has some instructions for how to do that. Mine is far more air tight if I use it upside down. If you have any play between the middle and bottom sections, it helps to make a gasket out of foil.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
My question for the group, and perhaps diverging from the original question would still be - do you really need a closed cooker in this environment?? </div></BLOCKQUOTE>
My opinion, yes, a closed cooker is necessary if only to keep the meat protected from anything you don't want touching your food (birds and other critters!)
Steve
My question for the group, and perhaps diverging from the original question would still be - do you really need a closed cooker in this environment?? </div></BLOCKQUOTE>
My opinion, yes, a closed cooker is necessary if only to keep the meat protected from anything you don't want touching your food (birds and other critters!)
Steve
K Kruger
TVWBB 1-Star Olympian
It depends on the environment. I've done ribs, butts and briskets in open cookers or on grates over coals in an open pit--but they take lots of attention (sometimes constant) and they use more fuel. A closed environment means you can do other things and use less fuel and smokewood to boot. Unless you're positive there will be no wind, a windscreen is helpful as it blocks blowing sand/dirt from your food and flammable detritus from your fire (among other things, as Steve notes). If circumstances are such that attending the cook fairly to very closely isn't a problem, an open pit cook can be enjoyable but you need to like that sort of thing and you need to be prepared for it.
David Lohrentz
TVWBB Pro
I agree, it could be done over open fire, but would take a lot of attention and would open the door to things like sand getting on the food, which would not be good no matter how you slice it. I don't think you need to worry about critters since they seem to have a universal fear of fire/heat.
Jerry Pollard
TVWBB Super Fan
Lance;
thanks for being there. I think of you guys everyday, and appreciate you. it's people like you serving our country, so i can "keep on cookin". Good luck with your "smokes". I'm kinda a newbie, but have turned out some good eats on the wsm.
l'll leave the advice for those that have been here cooking for a long time.
Thanks again
thanks for being there. I think of you guys everyday, and appreciate you. it's people like you serving our country, so i can "keep on cookin". Good luck with your "smokes". I'm kinda a newbie, but have turned out some good eats on the wsm.
l'll leave the advice for those that have been here cooking for a long time.
Thanks again
Well Lance has a WSM, so he has both choices. I just keep thinking about those benefit (firehouse and church) cooks up in the coal regions of PA as I was growing up. Open pits, big kettles, etc. A little fly ash added to the smoke flavor. Either way the WSM will probably be faster and easier. And - probably be safer from those bad guys watching from a distance taking some pot shots.
Phil Hartcher
TVWBB All-Star
Hey Lance - Hi
After doing cooks at 100 - 110 F with my Kettles I understand your dilema. I did a cook a few weeks back at about 103 F with the kettles in direct sunlight, I have a Brown one a Black one and a pale Green Performer. Each had the same amount of fuel and the vents on each were fully opened. The temps in the black one rose higher and the meat cooked quicker than the others. The Performer was the slowest.
From this I deducted that for high ambient temps.
1 - Keep out of direct sunlight,
2 - Use a light coloured Kettle in high ambient temps
3 - Reduce the amount of fuel,
4 - Monitor temps closer and
5 - Adjust vents more.
Of course the other must is to re-hydrate regularly - not with alcohol
Regards
After doing cooks at 100 - 110 F with my Kettles I understand your dilema. I did a cook a few weeks back at about 103 F with the kettles in direct sunlight, I have a Brown one a Black one and a pale Green Performer. Each had the same amount of fuel and the vents on each were fully opened. The temps in the black one rose higher and the meat cooked quicker than the others. The Performer was the slowest.
From this I deducted that for high ambient temps.
1 - Keep out of direct sunlight,
2 - Use a light coloured Kettle in high ambient temps
3 - Reduce the amount of fuel,
4 - Monitor temps closer and
5 - Adjust vents more.
Of course the other must is to re-hydrate regularly - not with alcohol
Regards
I definitely appreciate everyone's support and advice. I will find a nice shaded spot for the WSM. Right now, it is under a tree in partial shade. Wind isn't too much of an issue because I will use part of a brick wall for a wind screen. I understand the allure of an open pit but I just won't chance it from a sanitation perspective. There is no five second rule in Iraq. If food falls on the ground here then it is gone. I have had enough meals with sand as a condiment and have no desire to experience eating sand anymore than I must. On a high note, the store over here finally has something other than steaks. They now sell "briskets." In reality, they are flats that are cut in half but I couldn't be happier. Now I can cook some real barbecue for the guys! I am looking for some whole chickens but I will have to buy those off of the Iraqis and I don't really want to clean a chicken because of sanitation issues. However, I will find a way by the end of the deployment.
First off Lance let me say Thank You for serving and a big Semper Fi from and old E5. Stay safe and come home.
Now about those chickens. Depending on how many chicks, how many bellies you're trying to fill it, and materials available it may not be that hard. Esp if you have some buds willing to help for few minutes. Ok lets make that an hour or so.
You'll need a large bucket that you can put a fire under to boil water,
a cooler with some ice to hold the birds for awhile,
a knife,
a garbage bag for discarded pieces,
a cooker,
and some chickens.
If you are interested let me know. There is a chicken farm about 30 miles from here and I can get 10-12 live chickens far cheaper than going to the store so my neighbor and I do this at times, and prep our own from scratch, just like I helped Gramma when I was a kid.
Once again....Semper Fi, God Bless, and Thank You.
Chuck
Now about those chickens. Depending on how many chicks, how many bellies you're trying to fill it, and materials available it may not be that hard. Esp if you have some buds willing to help for few minutes. Ok lets make that an hour or so.
You'll need a large bucket that you can put a fire under to boil water,
a cooler with some ice to hold the birds for awhile,
a knife,
a garbage bag for discarded pieces,
a cooker,
and some chickens.
If you are interested let me know. There is a chicken farm about 30 miles from here and I can get 10-12 live chickens far cheaper than going to the store so my neighbor and I do this at times, and prep our own from scratch, just like I helped Gramma when I was a kid.
Once again....Semper Fi, God Bless, and Thank You.
Chuck
Chuck,
I appreciate the thought about sending live chickens but I don't think that they will survive the trip here. It takes a package about one week to get from the states to here. In the future, I may buy some off of the local economy because we are trying to restart the poultry industry here.
I appreciate the thought about sending live chickens but I don't think that they will survive the trip here. It takes a package about one week to get from the states to here. In the future, I may buy some off of the local economy because we are trying to restart the poultry industry here.