Q Question

Never a problem on my 10 year old 50.
I have no appetite for testing below ZERO but below freezing is not an issue.
Best.
dick.

What kind of a cooker are you using?

earl

Had several posts from Northerners cooking in below zero temps with no effect.

Few more details. What smoker, using an extension cord, etc.

I've cooked down to 16 degrees in my 055 using a 12 foot ext cord. Nothing seemed different. I suspect I have cooked at lower temps using either the previous 008 or the 055 but I can't recall the details. We don't get zero temps too often here in sunny, balmy northern MI.

Will make it a point to cook something if the temps this year get really low.

Ive done overnite smokes on pork butts when the lows dipped into -8 to -10 range. I didnt notice any difference in times or taste. I started a 7lb beef eye today and outside temp was 12. Its been on now 2 hr 38 min and the meats internal temp is 138*. Aiming for 148-150, wrapping and chilling. Will slice some for samiches for NYE, vac seal the rest & freeze.

bob

Perhaps you are not used to the longer cooking times required to get to 190's ? Outside temp isn't a factor but it does take more time to reach those high meat internal temps in 008/50 etc

Thanks for all the replies on this. I believe I was just getting a bad reading from my thermometer. It was a 4lb pork shoulder,and was hanging on 180degrees well into the 10th hour. I removed the meat and tested at a different part and it still read 180. Meat was delicious and pullable as if it was done. No complaints on that. Im not using an extension cord, so that cant be it. I am using a 008 model. I will try another thermo and see if that helps. Thanks Again to all who helped!