Long Burns in Winter - What to do different?


 
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Musky-Hunter

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I live in Chicago where temps for the next several months will be on average 10-30f, and it is the windy city. I've only used my WSM over the summer months so far. The last time I did buts I had trouble getting my fuel (Kingsford) to last more than 7hrs. I think I can attribute that to adding a full chimney to the Minion Method. I'm now considering buts next weekend overnight so I can keep my sanity and get some sleep.

Here's my plan:
Using the Minion Method with about 1/2 chimney on nearly a full ring of Kingsford I will shoot for assembling the WSM at 10pm. I will check on it to insure temp is stable and try to get to bed at 11:30. Sleep about 5 hrs to (5:30am) at which point meat will have been on 7.5hrs.

Will my plan work with winter temps in Chicago? Do I need to build a plywood shield to protect from the wind? Any other suggestions?

Thanks in advance.
 
Hi,

As discussed on the Cold Weather Cooking page on the Web site, the problem with winter cooking has more to do with wind than air temperature. High winds just suck the heat right out of the cooker, so a three-sided windbreak or applied insulation would probably be in order. These options and more are described on the page linked above.

Regards,
Chris
 
The wind will effect the burn more than the
outside temp, a good wind shield is what will
allow you to get some sleep.
Jim
 
right now I have about 30# butts cookign since 7am--filled pan FULL of lump&apple, started a few pcs of kinsford in Chimeny put it all together, vents at half, covered all with cut out 55gal drum and blanket, will uncover at dark, wrapp butts, put in cooler and save for tomorrow--water pan dry
Merry Xmas
Buzz in Wis
 
I just put my smoker in a big (refrigerator or stove) cardboard box...it works great.

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Our scoutmaster used to amaze people by baking cakes in an "oven" made of a cardboard box, lined with aluminum foil, sitting over a few charcoal briquettes as a heat source. Do you think lining a big cardboard box with foil would improve its effectiveness as a wind break / heat shield (by reflecting back some of the radiant heat from the smoker)?
 
I have had my little chief smoker is its original box for over 20 years. It keeps more smoke and heat in.
I think it is viable. If you have space between the smoker and the box, I would think that would suffice...worst case, it catches on fire
frown.gif


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Regards,
--
Steven A. Davidson, President
Ma's Smokin Chips, Inc.
PO Box 433
Palouse, WA 99161
Phone 509.878.1475 9am-5pm PST Monday-Friday
Fax 810.314.2439 24/7
http://www.smokinchips.com
Certified allexpert at <A HREF="http://allexperts.com
Subscribe" TARGET=_blank>http://allexperts.com
Subscribe</A> to our newsletter for deals, updates and recipes at
newsletter@smokinchips.com Put SUBSCRIBE in the subject line.
 
If i didnt use ceramic blanket,i might try a 55Gal. drum,top & bottom off,set a few inches off the ground,maybe on bricks.

i would use a plastic drum,
cause it would be a heap of a lot easier to lift it on/off!

Has anyone tried this?
 
You guys are making this WAAAAAY too complicated!!! These WSM will burn just fine WITHOUT all the fancy-schmancy rigs you are talking about! I been smoking for 15 years in sub-zero weather(Northern Michigan) with only a wind screen!! Just eliminate the water in the pan, and start a FULL chimney of charcoal. That's it! I lost 2 thermo's last year in a January blizzard and I didn't even have a wind screen! Never did get those pics for you Chris. Maybe this year!

I have used a water-heater jacket in the past but found I don't even need that. I do still use it on my ECB.

Now, if you are doing it for show...I'm WITH YA!!!

Stogie
 
Right you are, Stogie. Leaving the pan dry makes a big difference. My non-winterized WSM's been chuggin' along at 300 degrees (lid temp) for 4 hours now on a load of Wally World charcoal. The outside temp is in the low 20s and it's snowing here in beautiful Southern Indiana. Perfect BBQ weather!
 
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