I have to cook a bunch of Briskets Thursday night for the church chior. Forcast is for 0 degrees.
Is there anything different I need to do?
Thanks
Original Post
Replies sorted oldest to newest
Gary- You'll have no problem cooking at that temp. I've used my FEC100 at temps way below zero. Cook like you normally would.
The cold temps might make your IQ controller display difficult to set temps. I've found that using a hair dryer to warm it up solves that problem.
Don
The cold temps might make your IQ controller display difficult to set temps. I've found that using a hair dryer to warm it up solves that problem.
Don
The only issue I know is that the air coming in and cool things off. The unit should compensate for it fine. Start it early, make sure it steadys at the temp you want. Then your set.
Smokin,
If he has a cover for it, should he use that while he is cooking? Sounds reasonable to me.
If he has a cover for it, should he use that while he is cooking? Sounds reasonable to me.
Thanks All!!
I'll do like RibDog suggests and use my cover and also start early like Smokin says.
I can't wait! Com'in to the Dark Side will have some real advantages!
I'll do like RibDog suggests and use my cover and also start early like Smokin says.
I can't wait! Com'in to the Dark Side will have some real advantages!
Cover isn't going to help really, doesn't add insulation. That being said, I leave mine on all year.
My thoughts are, that because everything is cold, you want to give it time to come up to temp.
I have had times when it was real cold, that I had to bump up the temp (say 290 when i wanted 275) because there is so much cold air coming in, it seems to run colder. Easy enough to adjust.
By starting early, you can sold that issue.
My thoughts are, that because everything is cold, you want to give it time to come up to temp.
I have had times when it was real cold, that I had to bump up the temp (say 290 when i wanted 275) because there is so much cold air coming in, it seems to run colder. Easy enough to adjust.
By starting early, you can sold that issue.
We always run ours at temp for around an hr,before we load them.
Like smokin' says,get the meat in and out kinda quick,and don't point it so that Okie gentle 40 mph breeze is blowing straight into the exhaust.
Of course,we think the cold breeze falls off into the 50 s at a cookoff.
Like smokin' says,get the meat in and out kinda quick,and don't point it so that Okie gentle 40 mph breeze is blowing straight into the exhaust.
Of course,we think the cold breeze falls off into the 50 s at a cookoff.
On mine the display fadded out around the 34 degree point, but all other operations were normal. Over night the temp only got down to 15.
If you are having wind put the exhaust down wind, that can add time to the cooking.
If you are having wind put the exhaust down wind, that can add time to the cooking.
When possible, I try to position the smoker where the wind is blowing toward the hopper side. I think wind blowing across the exhaust can also draw heat from the unit.
Thanks a lot for all the good advice! As it turned out, the temp was well above "0". The briskets turned out GREAT and are still receiving rave reviews.
Might have happened onto something.
Might have happened onto something.
Just now reading this... so for next time:
I recently did a few pork butts one day, with plans to cook something else a few days later. After the pork butts were done and everything cooled off, I removed the grease pan to empty. Everything had congealed, so I just scooped it out with a putty knife.
A few days later I started my FEC and cooking was proceeding normally. Out of habit I checked the grease pan and it was still empty. Remembering the congealed grease from the other day, I poked my putty knife up in the drip tube and it cleared the congealed grease and allowed the grease above it that was just starting to melt to start flowing. Unfortunately I didn't have my grease pan in far enough and it ran all over the ground below my FEC. With it so cold outside it nearly immediately re-congealed on the ground making cleanup difficult. Since I am have a new patio, I have a big grill pad under the FEC, so no damage to my new concrete.
I recently did a few pork butts one day, with plans to cook something else a few days later. After the pork butts were done and everything cooled off, I removed the grease pan to empty. Everything had congealed, so I just scooped it out with a putty knife.
A few days later I started my FEC and cooking was proceeding normally. Out of habit I checked the grease pan and it was still empty. Remembering the congealed grease from the other day, I poked my putty knife up in the drip tube and it cleared the congealed grease and allowed the grease above it that was just starting to melt to start flowing. Unfortunately I didn't have my grease pan in far enough and it ran all over the ground below my FEC. With it so cold outside it nearly immediately re-congealed on the ground making cleanup difficult. Since I am have a new patio, I have a big grill pad under the FEC, so no damage to my new concrete.