Smokin' in the snow (Minneapolis)


 
E

Erik Anderson

TVWBB Member
I was tasked with providing pulled pork for a work party tomorrow. I started 4 butts about two hours ago, and I'm glad I got 'em started when I did, cause it looks like snow will be arriving shortly. The NWS is predicting 4-7 inches for the Twin Cities area tonight. If we get 7, that'll make it the largest storm yet this year. Hopefully the WSM will make it through with the help of its friend, Mr. Stoker. :-)

Wish me luck!
-Erik
 
We're gonna get 6-9" from that L.A. to N.E. storm tomorrow with some 20-30 mph winds (gusts to 40). I'm putting a single butt on around 2 pm and will be using Mr. Guru with his best friend, Mr. (not so) Silver (anymore) Jacket.

Good luck with your cook Erik.
icon_smile.gif


Bill
 
I've not cooked through that much snow falling, cripes.

Might not be a bad idea to get something over it if ya can ... just to keep that much snow from melting and running down the inside.

I don't think it'll kill your fire ... cleaning up the sloppy wet ash is never fun either, but water hitting still lit coals below the grate can cause some ash to get airbourne.

good luck
 
So far so good! The snow has held off up until this point.

I've smoked in the snow before, and usually it melts and evaporates (due to the *very* dry air) before it gets a chance to run down into the bowl. That's a good word of advice, though, Shawn. I'll surely keep an eye on it.

The stoker's managed to keep things pretty stable so far. I departed from my normal lump-only method this time and am using half and half RO lump and Rancher briquettes. Hopefully that'll help keep consistent temps through the night.

 
just got done smoking in about an inch of snowfall, and just finished dinner and its still a blizzard, glad were all using WSM's cause they handle all this global warming very well... mine acted like it was funny getting blasted with snow and i remember it went up 2 degrees, lol. I used no water, no heat sink at all tonight. Only a foiled pan. 5 racks of ribs and my ma and pa and brother over to my place, bbq beans, bobby flay pepper biscuits, and jello salad. Also two sauces tonight, tried Kevin's kinda Carolina, and one i pulled out of the air, both good. and really cold beer (90 Shilling) good luck with the butts, i think you'll be ok, esp. with a good working stoker.
 
Well things went swimmingly with the pork butt cook last night. Somehow all the snow managed to stay about 10 miles south of us, so that wasn't an issue. It's been a while since I did a cold-weather cook, and I'd forgotten how much more fuel is consumed. I'd guess that I used about twice the charcoal in this cook as I would for the same cook in the summer.

I woke up this morning around 6 and saw that the butts (after 15 hours) were only up to ~160. I decided to foil them to help 'em out a bit. Since then, the temp has shot right up to 195. I'll be loading them up in a cooler shortly and will transport them to work for our lunch potluck. I can't wait for the co-workers to get a taste of *real* BBQ pulled pork. None of this crock-pot stuff :-)
 
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