Winter Season


 
E

Eric G

TVWBB Fan
Winter season is upon us. Time for everyone to either put their smokers away or to BBq out in the cold. I have a Stoker and use it often. However I for the life of me cannot get temps above 300*F with or without my Stoker. I did some full packers yesterday and was disappointed with how they turned out.

Full well knowing that the reason they didnt come out as well as usual, because I couldnt get my temps high enough. I topped out at about 250*F in the supposed high heat cook. Temps outside were 15*F - 25*F and the winds were 20 - 30mph. I guess my question is do people in winter season get their pit "Lid" temps to 300*F for high heat cooks? If so let me in on your secret, I started with the minion method and added 1 full chimney of lit.
 
Eric,
I wanted to do a high heat butt yesterday on the WSM, and started a full ring of K blue, via MM. It was 30 F with no wind.

I went low the first 2 hrs. with bottom vents cracked, then opened them full.

I was able to hit 305, but no higher, even with the door turned upside down.
I had water in the pan, and this may make a difference when it's colder.

The butt turned out fine, just took longer.
 
I just have a "stock" 1820, with the exception that I added a themo in the lid. I have a hard time in the winter doing anything more than a low and slow method because I cant get any more heat than 300*
 
I roll with just an empty foiled pan no water. I agree Dave thats about what I am forced to do is just everything low and slow in the winter tine. I have used both regular Kingsford and have tried Wicked Good Charcoal's Weekend Warrior charcoal and didnt notice and difference.
 
Cooked a 18 lb turkey in the snow storm Saturday.

Ran around 350 for 4 hours until i shut it down.

start with a full ring of hump lump.

started it with a weed burner, all over, I wanted it hot and burning, waited with smoker open for about 15- 20 min, to make sure the fire was good.

added turkey, and temp dropped, so I left the lid off a crack, and it went to 350 lid and stayed there until turkey was done.

I usually use a clay pot base, but skipped it this time, all vents wide open
Almost forgot, a wind break is a must for me, especially on my deck with the wind and snow blowing.



If you cant get temp up without water, start with more lit, and wait longer to assemble. just some ideas.

Eric
 
I had the same exact problem when I smoked a turkey for thanksgiving. I couldnt get the temps above 300. So I took a spare butter knike picked up one side of the lid and slid it under flat. in 5 minutes I had it up to 350 Degrees for the remainder of the cook, until I shut it down. All I needed was more airflow.
 
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