I was wondering if people barbecue in the winter? If so, what do I need to
know about this please? For example, is this a good idea in the first
place? Will the coals light when the temperature is below a certain degree
e.t.c? Thanks.

Even in Houston I have to insulate my WSM or I can't hold temperature
easily.

Todd K.

"mikehende" wrote in
lkaboutcooking.com:

I was wondering if people barbecue in the winter?

You eat in the winter, right?

If so, what do I
need to know about this please? For example, is this a good idea in
the first place? Will the coals light when the temperature is below a
certain degree e.t.c? Thanks.

It helps to get out of the wind, and your grill will lose a lot more heat,
so it helps to have a larger grill, which will allow you to have a larger
fire, but still use indirect heat.

mikehende wrote:
I was wondering if people barbecue in the winter? If so, what do I
need to know about this please? For example, is this a good idea in
the first place? Will the coals light when the temperature is below a
certain degree e.t.c? Thanks.

So long as the snow isn't too deep to shovel a path to the smoker,
there is no reason not to use it all year round.
I have actually piled up some snow as a wind break to help.
I also use my gas grill year round.

--
Darryl, in the people's republik of Ontario, Canada.

mikehende wrote:
I was wondering if people barbecue in the winter? If so, what do I
need to
know about this please? For example, is this a good idea in the
first
place? Will the coals light when the temperature is below a certain
degree
e.t.c? Thanks.

I BBQ and grill almost all year. I start about January 1 and go 'til
about December 30. I *do* live in Florida, but several times when
I've been cooking an over-nighter, it has been colder here that where
Harry D. is in Calgary. Harry doesn't let cold weather stop him way
up there in the "Great White North" very often unless he has to shovel
the path to his cookers.

Get a good insulated cooker and go for it.

BOB

--
Raw Meat Should NOT Have An Ingredients List

BOB wrote:

mikehende wrote:
I was wondering if people barbecue in the winter?

I BBQ and grill almost all year. I start about January 1 and go 'til
about December 30.


What, you busy on New Year's Eve?




Brian

I'm sorry i did not add this bit of info everyone but I use strictly
"coals" and will not ever use "Gas" [just my personal preference] which is
why I need input on using coals during the winter months?

On Mon, 01 Aug 2005 12:03:23 -0400, "mikehende"
wrote:

I was wondering if people barbecue in the winter? If so, what do I need to
know about this please? For example, is this a good idea in the first
place? Will the coals light when the temperature is below a certain degree
e.t.c? Thanks.

Many folks barbecue in the winter. Some insulate their cookers with
hot water heater blankets or shield their cookers from the wind.
Another option is to use a ceramic cooker like a Big Green Egg, Primo,
Kamado, Grill Dome. They are pretty much immune to the cold.
Charcoal will light at any reasonable temperature.

TNW
www.lump-charcoal.com (The Lump Charcoal Database)
www.nakedwhiz.com/ceramic.htm (Ceramic Charcoal Cooking)

I'm sorry i did not add this bit of info everyone but I use strictly
"coals" and will not ever use "Gas" [just my personal preference]
which is
why I need input on using coals during the winter months?


I use lump in my WSM all winter. I think my coldest cook was 6 above
zero F.

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"mikehende" wrote in message
lkaboutcooking.com...
I was wondering if people barbecue in the winter? If so, what do I need to
know about this please? For example, is this a good idea in the first
place? Will the coals light when the temperature is below a certain degree
e.t.c? Thanks.


Somewhere on the internet are pics floating of my wsm's cooking away when
the temp was double digit below zero and the snow was deep!!! Main concern
is blocking the wind--

Buzz

2fatbbq wrote:
"mikehende" wrote in message
lkaboutcooking.com...

I was wondering if people barbecue in the winter? If so, what do I need to
know about this please? For example, is this a good idea in the first
place? Will the coals light when the temperature is below a certain degree
e.t.c? Thanks.



Somewhere on the internet are pics floating of my wsm's cooking away when
the temp was double digit below zero and the snow was deep!!! Main concern
is blocking the wind--

Buzz



I grill and cue all year in mid NY state. Snow, cold, doesn't matter. I
use both the Weber Silver B as well as the WSM, depends on what I'm
doin'. As most everyone else has said, wind is not your friend. It
probably doesn't affect the ceramics as much

--
Steve
Ever notice that putting the and IRS together makes "theirs"?

On Mon, 1 Aug 2005 16:59:22 -0400, " BOB" wrote:

mikehende wrote:
I was wondering if people barbecue in the winter? If so, what do I
need to
know about this please? For example, is this a good idea in the
first
place? Will the coals light when the temperature is below a certain
degree
e.t.c? Thanks.

I BBQ and grill almost all year. I start about January 1 and go 'til
about December 30. I *do* live in Florida, but several times when
I've been cooking an over-nighter, it has been colder here that where
Harry D. is in Calgary. Harry doesn't let cold weather stop him way
up there in the "Great White North" very often unless he has to shovel
the path to his cookers.

Get a good insulated cooker and go for it.

BOB

We don't need to shovel too often, Bob. The wind does that for us . .
But yes, the Ks got the year-round.

Harry

On Tue, 02 Aug 2005 02:41:23 GMT, The Naked Whiz
wrote:

On Mon, 01 Aug 2005 12:03:23 -0400, "mikehende"
wrote:

I was wondering if people barbecue in the winter? If so, what do I need to
know about this please? For example, is this a good idea in the first
place? Will the coals light when the temperature is below a certain degree
e.t.c? Thanks.

Many folks barbecue in the winter. Some insulate their cookers with
hot water heater blankets or shield their cookers from the wind.
Another option is to use a ceramic cooker like a Big Green Egg, Primo,
Kamado, Grill Dome. They are pretty much immune to the cold.
Charcoal will light at any reasonable temperature.

TNW
www.lump-charcoal.com (The Lump Charcoal Database)
www.nakedwhiz.com/ceramic.htm (Ceramic Charcoal Cooking)

Carefull, Naked. They need to be shut down very carefully in below
freezing Weather. It's just about worth it to leave them running
until the fuel is totally gone. I've begun to do that. Prevents
condensation and icing up when you go to choke off the coals.

Harry

On Sat, 06 Aug 2005 00:04:18 GMT, Harry Demidavicius
wrote:

On Tue, 02 Aug 2005 02:41:23 GMT, The Naked Whiz
wrote:

On Mon, 01 Aug 2005 12:03:23 -0400, "mikehende"
wrote:

I was wondering if people barbecue in the winter? If so, what do I need to
know about this please? For example, is this a good idea in the first
place? Will the coals light when the temperature is below a certain degree
e.t.c? Thanks.

Many folks barbecue in the winter. Some insulate their cookers with
hot water heater blankets or shield their cookers from the wind.
Another option is to use a ceramic cooker like a Big Green Egg, Primo,
Kamado, Grill Dome. They are pretty much immune to the cold.
Charcoal will light at any reasonable temperature.

TNW
www.lump-charcoal.com (The Lump Charcoal Database)
www.nakedwhiz.com/ceramic.htm (Ceramic Charcoal Cooking)

Carefull, Naked. They need to be shut down very carefully in below
freezing Weather. It's just about worth it to leave them running
until the fuel is totally gone. I've begun to do that. Prevents
condensation and icing up when you go to choke off the coals.

Harry

I've only heard that about K's. I've never seen a Primo or Egg owner
say they had that problem. But you are right, that is something to
keep in mind.

TNW

This is precisely why I bought a Kamado #7, Ceramic cookers just laugh
the weather off.

I've done pork butt, ribs and brisket in the middle of January during
subzero temperatures in Upstate, NY. I have a job where I can work
from home (bad weather, expecting deliverys...). The kamado sending up
hickory smoke while snow is coming down is just avout the prettiest my
patio gets.

One does have to be careful even with a ceramic cooker that the draft
door is pointed away from the wind. Hard driving wind can force air to
the coals and drive the temperature up.

I think if one can manage to keep the wind blocked and take care to
keep the temperature constant, this would be possible in WSM types of
smokers but if you want to Q in the middle of the winter up North,
you've got it bad enough that you'll eventually end up with a K.