"Thomas Mooney" wrote in message ...
Derek O. wrote in message
news:6Cwub.41494$Dw6.185163@attbi_s02...
snipped
...when it is cold outside...40 degrees or so?

When it is 40 degrees, I still go outside barefoot to flip the steaks. "And
that's the triple-truth, Ruth."*

You did mean 40 above, right? Now 40 below, then I'd definitely put on
some socks and shoes. g

Seriously, 40 degrees is nothing to worry about. When the temperature gets
under 10 degrees, things start to get interesting. I've grilled in the 5-10
below zero range, but then I actually had a somewhat difficult time. One
side of the meat was charring, the other side was simultaneously
refrigerating. Getting the whole thing hot at once was a challenge.

Insulated my offset SnP with 3.5" of fiberglass topped with another 2"
of AL wrapped duct insulation. Covered the end away from the firebox
with the same using 1" wide strips of 1/8" steel bar connected to the
chamber sides with bolts. That part worked just fine-really
stabilizes the temp on windy days and use a whole lot less fuel. Also
did the same treatment to the firebox-not good. Sucker started
smoking-paper on outside of the fiberglass layer burned-wooden handle
on the firebox cover turned into a charred cinder and when the grease
started burning in the bottom of the smoker and the temp really
spiked-got out the garden hose. The ham and brisket survived-but now
I just drape some of the foil covered duct insulation over the
firebox.

COst less than $20 and will save me that much in firewood gathering
hassle. Smoker now looks like the Michelin man. The AL covered duct
insulation protects the paper covered fiberglass and it looks ok.
Will leave it on all the time.

"Derek O." wrote

Are
there any tricks to grilling when it is cold outside...40 degrees or so?

Derek Ollom



I usually wear a jacket and drink bourbon.SEG

--
Fosco Gamgee Whitfurrows
and his 6" boner

jdoe wrote:

You call that cold?! ;-)

LOL! Ever try grilling (or Q'ing) while it's snowing? Now thats
dedication.

" BOB" wrote in message
...
Jack Curry typed:
Jack Schidt® wrote:
"Derek O." wrote in message
news:6Cwub.41494$Dw6.185163@attbi_s02...
My grilling recourse is my Weber Silver B. It sits on the back
porch and I was looking at it today dreaming about some nice
rib-eyes tonight. Are there any tricks to grilling when it is cold
outside...40 degrees or so?

Derek Ollom



You'll use more fuel to overcome the colder ambient temperature, but
you can still grill just fine. Other tips include wearing an extra
layer and perhaps a glove for your 'beer hand'. Now when it gets
down to 20º, you'll need more fuel, layers and may want to switch to
an accelerant to drink, ie likker.

Jack

Accelerant. Yes Jack, I have always admired your ability to cut to the
chase.
Jack Curry

Izzat brand name "Rum" "Vodka" "Gin" and "etc" ??????

BOB



Yes, especially the 'etc'.

Jack

The only time I stop is when I can't turn the knobs on the grill 'cause
their frozen. Usually happens around -5. Than I switch to charcoal (lump) or
a good stew. It gets damn cold here but we keep going. Hell my youngest
daughter's favorite thing is runng around barefoot in the snow. What's
funnier is the look on peoples faces when they see these bare foot prints
all over.
Larry
"Miles" wrote in message
news:cDDub.24597$Ro5.8741@fed1read07...


jdoe wrote:

You call that cold?! ;-)

LOL! Ever try grilling (or Q'ing) while it's snowing? Now thats
dedication.

"Thomas Mooney" wrote in message
...

Derek O. wrote in message
news:6Cwub.41494$Dw6.185163@attbi_s02...
snipped
...when it is cold outside...40 degrees or so?

When it is 40 degrees, I still go outside barefoot to flip the steaks.
"And
that's the triple-truth, Ruth."*

You did mean 40 above, right? Now 40 below, then I'd definitely put on
some socks and shoes. g

Seriously, 40 degrees is nothing to worry about. When the temperature
gets
under 10 degrees, things start to get interesting. I've grilled in the
5-10
below zero range, but then I actually had a somewhat difficult time. One
side of the meat was charring, the other side was simultaneously
refrigerating. Getting the whole thing hot at once was a challenge.

--
TFM3

Note: Spam-resistant e-mail address

* Five bonus points for naming the movie I'm quoting.

* An additional five points for naming the actor that utters that phrase.


That film whiz bbq already got it, so I'd just be yesterday's papers.

As for outdoor cooking in winter, I find the most difficulty is overcoming
the inertia of comfort from being in a warm house to going out in colder
weather. Keeping a photo of some recent cooks in the kitchen helps this.
So does flipping through the pics culled from abf. Once I've got the coals
going, I'm in with the project 110%.

Jack

Not really I live in mass grill year round. Does take longer for the grill to
heat up and doesn't get as hot partticularly windy days. I have grilled on a
weber genesis in below zero weather and it came out fine

Harry Demidavicius wrote:
[]

Philistine!

Isn't that called Palestine now?

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

In article , Harry
Demidavicius wrote:

On Wed, 19 Nov 2003 02:48:12 GMT, "Monroe, of course..."
wrote:

In article , Bill
wrote:

That's what the side burner is for; hot buttered rum,
anyone?

Or mulled beaujolais....

monroe(or 'fried wine' as a friend useta callit)

Philistine!

If you drink as much fried wine as I usually do at a sitting, you don't
wanna use the Gallo In A Jug. It don't hafta be French bo-jolly
neither. Any respectable fruity red with a real cork will do!It's just
that the best I've had was made from Dubouef (sp?) Nouveau and Gluhfix
teabag type spices (from the Vaterland, naturlich) Use #50 for a crock
pot set on low.
Even so-the next morn I still felt as if I'd been worked over by
Sampson with the jawbone of an ass....

monroe(ho ho hangover)

On Thu, 20 Nov 2003 10:26:59 GMT, "Jack Schidt®"
wrote:


" BOB" wrote in message
. ..
Jack Schidt® typed:
" BOB" wrote ...
Jack Curry typed:
Accelerant. Yes Jack, I have always admired your ability to cut to
the
chase.
Jack Curry

Izzat brand name "Rum" "Vodka" "Gin" and "etc" ??????

BOB


Yes, especially the 'etc'.

Jack

My favorite.

It's supposed to be "cold" this weekend after this cold front went through
today.
It rained all day.
Friday and saturday are supposed to be in the mid 70's. I might need a
sweater,
or just stay between the Kamados while I cook on Saturday. 8-)

BOB



Just stay bundled up, BOB. I'm sure it's just a temporary cold snap. ;-P

Jack

Gosh Bob, I really don't envy you with that wishy-washy Weather.

Harry
[-18C tonight]. THAT is Weather with a personality . . . . Brisk &
refreshing! ;0)

On Thu, 20 Nov 2003 06:30:16 GMT, "Monroe, of course..."
wrote:

In article , Harry
Demidavicius wrote:

On Wed, 19 Nov 2003 02:48:12 GMT, "Monroe, of course..."
wrote:

In article , Bill
wrote:

That's what the side burner is for; hot buttered rum,
anyone?

Or mulled beaujolais....

monroe(or 'fried wine' as a friend useta callit)

Philistine!

If you drink as much fried wine as I usually do at a sitting, you don't
wanna use the Gallo In A Jug. It don't hafta be French bo-jolly
neither. Any respectable fruity red with a real cork will do!It's just
that the best I've had was made from Dubouef (sp?) Nouveau and Gluhfix
teabag type spices (from the Vaterland, naturlich) Use #50 for a crock
pot set on low.
Even so-the next morn I still felt as if I'd been worked over by
Sampson with the jawbone of an ass....

monroe(ho ho hangover)

Didja give him a haircut?
Harry

On 20 Nov 2003 13:07:39 GMT, ospam (Larry Noah)
wrote:

In article , Hotair
writes:

n article ,
says...
Yeah Dave , but I don't know how to BBQ while standing out in a
Monsoon, eh? ;0)

Harry


Rains not a big deal as long as the dang wind stays down.
It is more fun/easier in warm sunny weather but when the Q bug
bites you something has to be done. I usually have some left-
overs in the freezer for those days...G
Dave in BC


Around here we call them planned-overs.


Larry Noah


I know what you mean - I have 1/2lb of pulled pork in the freezer as
we speak. This Storm crap goes on much longer and it'll go into a
Chili dish.

Harry

"Harry Demidavicius" wrote in message
...
On 20 Nov 2003 13:07:39 GMT, ospam (Larry Noah)
wrote:

In article , Hotair
writes:

n article ,
says...
Yeah Dave , but I don't know how to BBQ while standing out in a
Monsoon, eh? ;0)

Harry


Rains not a big deal as long as the dang wind stays down.
It is more fun/easier in warm sunny weather but when the Q bug
bites you something has to be done. I usually have some left-
overs in the freezer for those days...G
Dave in BC


Around here we call them planned-overs.


Larry Noah


I know what you mean - I have 1/2lb of pulled pork in the freezer as
we speak. This Storm crap goes on much longer and it'll go into a
Chili dish.

Harry

Think chile verde, amigo. Good for those ice-station nights.

Jack

Harry Demidavicius typed:
On Thu, 20 Nov 2003 10:26:59 GMT, "Jack Schidt®" wrote:


" BOB" wrote in message
.. .
Jack Schidt® typed:
" BOB" wrote ...
Jack Curry typed:
Accelerant. Yes Jack, I have always admired your ability to cut to
the
chase.
Jack Curry

Izzat brand name "Rum" "Vodka" "Gin" and "etc" ??????

BOB


Yes, especially the 'etc'.

Jack

My favorite.

It's supposed to be "cold" this weekend after this cold front went through
today.
It rained all day.
Friday and saturday are supposed to be in the mid 70's. I might need a
sweater,
or just stay between the Kamados while I cook on Saturday. 8-)

BOB



Just stay bundled up, BOB. I'm sure it's just a temporary cold snap. ;-P

Jack

Gosh Bob, I really don't envy you with that wishy-washy Weather.

Harry
[-18C tonight]. THAT is Weather with a personality . . . . Brisk &
refreshing! ;0)

Nice weekend!!
All my food was gone (well except for about 3 pounds of the 10 that they made me
cook "plain")
Would I do this again? Never. Not at least until next time I'm asked.

BOB
taking at least one Kamado to Satellite Beach Thursday to cook a turkey and "horse
doovers"

BOB