Too cold to smoke?

[ElJefe]

I am going to smoke a brisket tomorrow and I was wondering if there is a point at which it is too cold to smoke food.

I don't think it will be a problem necessarily, but I might need to start tonight and I think the temperature is going to drop to near 30 degrees - do you think this will be an issue?

 

[Smoky Brisket]

read the christmas turkey thread. theres snow on the ground in the poster's back yard and his turkey looked good.

 

[ElJefe]

that's what I needed to know - thanks

 

[LosIllini]

Smoked a couple of briskets overnight last week in ~30F weather. Had to give the pit a little more air, and used fuel up faster, but otherwise, no problems.

 

[THEU]

I am thinking about this from a science point of view... it seems that it would take more fuel and that you would use more fuel. I would also bet that th air in the outer parts of the smoker will be cooler.... and so you might have a greater air temp. difference within the smoker... I will say that I don't think you can smoke at absolute zero....

 

[ousuxndallas]

It's just much harder to regulate the temperature when it's really cold out.

The aforementioned turkey was fine since I maintained a 300 degree temperature. When smoking a brisket at 200-225, it's MUCH harder. It's hard to keep a fire hot enough to continue burning, while keeping the temp that low. Not impossible, but it takes a lot of attention.

 

[Sooner-Tuf]

It's seventeen degrees here at the moment and my pit is a steady 205.
It's like anything you have to get used to doing it. Once you do its all easy.

The outside temp being low isnt so bad, it is when the ambient temperature changes 40-50 degrees during your cooking time. Unless you have time to give it your undivided attention it is not going to work very well.

 

[uisge beatha]

THEU has a good point - don't think any of us will be doing any smoking at absolute zero. In fact, I dont think I'll be doing any at anything much below 400K

 

[free=good]

I've never had any trouble in cold weather, as long as its not windy. When the wind is up I struggle to keep my temps steady.

 

[TexasHooch]

I'm going to attempt ribs on New Years Day. Forcast is high of 10.

 

[ElJefe]

Thanks for all the replies. As everyone said, temperature was not an issue. My smoker held steady at about 225 degrees all night and after the 12 hour smoke, the brisket came out perfect.

 

[UTinBigD]

Have seen pictures of a guy smoking with a webber in AK. he had a little jacket that went around it to help retain heat, but I think he said he has cooked out in -17F before.

 

[TexasHooch]

ok I'm 2 hours in on a rib smoke and it's 5 degrees outside with a pretty strong wind. This **** is hard! Constant temp is impossible, the best I can do is to yo yo between 175 and 300.

 

[axle hongsnort]

Sorry brother, I am two hours into my rib smoke and the weather is perfect here in Dallas.

I have emptied out the fridge and am going to attempt some smoked jalepenos and olives wrapped in bacon for an app.

 

[TexasHooch]

I ended up pulling the plug at about 2 hours 15 minutes and finishing in the oven. I was going to do 321 anyway so it didn't change it too much.

If I had to keep a constant of 300 or above I could have done it but 200-225 in a negative wind chill is too hard. The ribs turned out fine but I won't be attempting it again. 30 degrees maybe, 5 degrees no way.