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Discussion in 'Bad Dog Cafe' started by telekaster1999, Dec 31, 2012.
Just wandering if anybody else smoking any meat today.
snowflakes, ice chips, snowballs, sleet drops, puddles of freezing rain......oughta be a great concoction
Just placed the pork butt on the grill.
Today's high here is 37. I've learned that I can't accurately regulate the temp in my smoker when the outside temp is that low. I really need to see the outside temp be in the mid 40s or higher before I can start getting back into smoking.
I do grill a lot though. Still have the same challenge, but it's a lot easier to get a good strong raging fire going for the purposes of grilling some steak, shrimp or chicken for 20 minutes, than it is to keep a gentle slow and low going for 10 or 12 hours.
A lean sliced brisket family pack from Uncle Dan's in Waco... Much easier for me.
Yea i never tried brisket, but want to one day. The cold temps are a challenge but i believe i can make it work. I always throw a little oak and hickory wood in just to keep it going.
I had planned on smoking a brisket for NYE but those plans fell through unfortunately. Like the Good Texan said though, the cold weather here makes it more difficult to get some good smoked meat.
The cold weather may make things challenging for the pork. I'm not sure exactly what the temperature is here in DC...feels fairly mild though. There is zero wind today, so that helps a lot. I am not above throwing it the oven to finish it up if it comes down to it.
I have a friend that lays a big quilt over his smoker when he tries to use it when it's this cold. Around here the challenge is not only the temp, but the wind too. It's like having a big fan blowing cold air on the shell of your smoker the whole time.
But when he's having a hard time regulating the temp, he throws an old blanket over the smoke chamber (NOT the firebox). I've seen him do it, and it is burned here and there, and otherwise filthy, but he says it works.
I don't care to try that, mainly because I don't want to have to sit next to the smoker the entire time to make sure the blanket doesn't catch fire. He did tell me that it has no synthetic fibers in it, which I guess is a good thing?
Was gonna answer till I saw that you were talking about meat...
Hope your not to hungry, that wont go to far.
I also had different thoughts when I initially saw the thread title.
No meat, as I can't keep it lit, but Samuel Gawith Grousemoor in a high-end Wiley.
I might go looking for a nice Montecristo for close to midnight, but that's about it.
It's Washington, so we take pride in our smoking up here.
I was looking forward to BBQ at my NYE gig tonight.
So, natch, they ain't havin' it.
Just tamales and guacamole.
Oh, well, my life is so hard.
Did a long(16 hours) and low(180-200) pulled beef a couple weeks ago and after a little gig, and had the guys and their gals, and a few other friends back to the shop, but tonight I will pull out the ole egg for high temp seared steaks for the little lady and I (mini potatoes and asparagus)
Too darn cold up here, 32 degrees.
Ahhh... There's nothing better than good brisket!