Smoking with a CS Smokette in Minnesota winters (-20 degrees or more)

lpcheng,

NEVER had a problem here in Kansas City, Ks.. Had mine on the covered front porch, north end of the house, and never had any trouble. You might make sure you have something to atleast cover the top to protect the thermostat and keep "stuff" from going down the vent hole. I'm sure someonelse will have better information for you ..

I've done both extremes.

If you are foolish enough to go outside in subzero,wear a coat and have a stiff drink,and notify someone where you wandered off to.

If you think you need to go outside and play with your meat,ask someone to slap you.

Other than that,it is the same as cooking at 120º,except you sweat more at 120º.

Tom.. you be a funny guy.. love the answer

No problem. No adjustments needed. Sub zero picnic

I CONCUR COMPLETELY WITH TOM !!!

There are some people that cook in Alaska. No adjustments on the smoker, BUT the grease hole may get blocked if it gets a breeze in there (would freeze the grease on contact pretty much).

The 800 degree insulation works to keep the heat in and the cold out just the same. You WILL lose time every time you open the door so keep that to a minimum.

One of my first cooks in my Smokette was on a cold Chicago winter day. Overnight temps went down to -5. The only issue I had was the grease coming out of the drain hole in the bottom. I went out and moved the drip pan a few times to prevent the little grease mountain from blocking the hole.

A couple of cold weather tips... I have noticed (as have others) grey spots on the food that is below the top vent. The grey spot seems to be caused by condensation dripping from the vent hole. A coupl eof folks have added a metal measuring cup to the inside of the cabinet to catch the drippings. I haven't tried that yet, but I put a metal colandar over the vent hole. This keeps the air around the vent warm but still allows normal air flow. Since I tried this, my grey spots have disappeared.

Also, this may sound simple, but clean up after the cook while things are still warm. Once that grease solidifies it's makes a great glue!

quote:

Originally posted by Tom:
I've done both extremes.

If you are foolish enough to go outside in subzero,wear a coat and have a stiff drink,and notify someone where you wandered off to.

If you think you need to go outside and play with your meat,ask someone to slap you.

Other than that,it is the same as cooking at 120º,except you sweat more at 120º.

Laughed out loud Tom! Nice poost!

You'll have no problem with outside temps. As others have state4d, just mve your drip pan occasionally to keep that grease stalactite from reaching the smoker.

Good luck!

I use my CS here in the land of the Green Bay Packers year round. The only problem I've had has been the ice hanging off the drain hole when smoking salmon for the holidays at -10F.

Ron, thanks for the tip about the colander to beat the grey spot. I'll try that next time I smoke; I've been battling that problem for several years.

Oh yeah, if smoking in cold temps you don't have to adjust time or temp. settings, but a good stiff brandy old fashion seems to help ward off the cold. ;-)

I live in the NW suburbs of Minneapolis and smoke all year long, including at -20. Cooking times can be longer, and I would advise keeping it out of the wind. I have put a cardboard box around it just for alittle added protection. You will want to take a rack and put a small drip pan (make your own with a small piece of foil) directly under the vent hole. When it's cold moisture from inside will condense on the cold vent hole and drip one your food. This solves the problem.