High Winds Help


 
Rich Dahl

Rich Dahl

R.I.P. 7/21/2024
Going to smoke a bone in Turkey breast today (have no choice as it's in the brine now). Problem is high winds with gusts to 40 + temps about 50* next few days.
Question is Performer or 18.5 wsm which I have never used in high winds?
I'm leaning toward the performer as it is a little more protected and a lower profile.
Your thoughts.
Thanks Rich
 
Any chance you can set up some sort of windbreak or safely locate the grill or smoker out of the wind?

Otherwise, I'm thinking with the WSM if you position it so the door, 2 bowl vents, and the lid vent are to the leeward side and the lone windward bowl vent is closed the wind will affect the fire less (although you might have to use more fuel than usual to maintain temps).
 
Brad Olson said:
Any chance you can set up some sort of windbreak or safely locate the grill or smoker out of the wind?

Otherwise, I'm thinking with the WSM if you position it so the door, 2 bowl vents, and the lid vent are to the leeward side and the lone windward bowl vent is closed the wind will affect the fire less (although you might have to use more fuel than usual to maintain temps).
Click to expand...

I should have put this in the original post, the winds up were in the mountains swirl from every direction so positioning a wind break is really hard to do.
 
If its not too late, can you position a car to act as a windbreak? Or two cars in a "V" and set the WSM in the V in your driveway?
 
Good idea Len but my driveway is like a ski slope. I might try the patio in back it's walled on two sides and has a solid roof I could flip the cart I built to shelter the wsm on a third side. Just doing a light smoke and the breast should only take a couple of hours so with the wind blowing the smoke around it won't stink up the patio, I hope.
 
Even put a couple of garbage cans near vent openings (with a log for weight if needed) to block the wind. Don't need a complete block, just a bit.

ps--> do much skiing in AZ Rich? ;)
 
Rich Dahl said:
so with the wind blowing the smoke around it won't stink up the patio, I hope.
Click to expand...
no comment :p

S1030862_zpsd9a3ff8e.jpg
 
Len Dennis said:
Even put a couple of garbage cans near vent openings (with a log for weight if needed) to block the wind. Don't need a complete block, just a bit.

ps--> do much skiing in AZ Rich? ;)
Click to expand...

No, to old for that but I could if I wanted to. We're up in the northern mountains at 5600 ft. so we get our share of the white stuff. Taken from my front door last winter.
Snow2012002_zps566446eb.jpg
 
Nice. Reminds me of our mild winters here.



Last Christmas ice storm--knocked out power over 3-5 days. INCLUDING Christmas Day.
 
Last edited:
Hope things turned out well. I would think performer for high winds. Seems more windproof. Supposed to be getting snow up here on Christmas hopefully not too much wind.
 
Next time, put it on the Performer. I prefer the Performer (with a little wood added) over the WSM for turkey anyway. Makes it easier to get crisp skin. :)
 
V_Rocco said:
Next time, put it on the Performer. I prefer the Performer (with a little wood added) over the WSM for turkey anyway. Makes it easier to get crisp skin. :)
Click to expand...

V_ you nailed that one!
Went with the WSM, just had to find out. No water pan. Full load of lit Kingsford on a full load of unlit waited, 15 minutes before assembling , cracked the lid, all vents wide open, protected on three sides. Top temp reached 268. T. Breast came out alright but the skin wasn't near crisp.
I've done HH chicken on it twice with excellent results 350- 400 so from now on wind + HH =Performer.
 
You must log in or register to reply here.

 

Back
Top