I loaded the CS at 6:30 AM with 10 pounds of spareribs. I didn't use a probe to monitor the internal temp. because of the fullness of the cabinet. Then 3.75 hours later I decided to just run the probe through the top hole and check the internal temperature. It was only at 170 degrees.
I knew I was in trouble then to meet the 1 PM deadline. While the temp. was not that cold (at least by the standards in the way northern part of the country-I've cooked in 10 below zero temperatures and below before) the wind velocity was such that it was sucking air through the cabinet (bottom to top) at a fast rate such that the calories lost through the exhaust was greater than what could be produced by the heating element on all the time while attempting to reach a 225 degree temperature. In other words, with the fast air movement, the highest temp. that could be maintained was 170 degrees.
So then I partially plugged the top hole to allow a normal air volume to escape. I was able then to get the internal chamber temp. up to 240 degrees with the dial on maximum (basically the element on all of the time).
Well at 1 PM the ribs were still not done so I foiled and put in the oven (house) at 350-400 degrees. Finally got done about 2 PM.
The lesson to be learned here is that in very cold temperatures with high velocity winds, you may need to shut down the air movement through the chamber so that it is a normal volume or you may not be able to keep your internal temp. up to you desired level. I know CS does not recommend plugging the vent, but the purpose of this plug was to limit the air movement through the chamber to a normal level in situations of high outside wind velocity.
Just my two cents.
