or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › This wind is killing me!
New Posts  All Forums:Forum Nav:

This wind is killing me!

post #1 of 10
Thread Starter 

Started the smoker at 6:30 and have been fighting to get my temp where I want it.  Its like 30 degrees, wind is blowing 25mph, my smoker faces the wind direction and now there is freezing rain headed my way! I was thinking of smoking for an hour and a half then finishing in the oven.  What do y'all think?

post #2 of 10

Do what it takes to get it done. after all it is thanksgiving and you want dinner to be good no mattter how is was cooked, Do you have a screen or anything that can block the wind?

post #3 of 10

Hang in there man, like said allready. Do what ya can to get some smoke in it then toss it in the oven and let the weather fly.

post #4 of 10

Agree with RdKnB   -  Have similar problem here in Ohio - I just made a windbreak from a large sheet of plastic board I had laying around and all is good - Smoker cruising at 315

post #5 of 10

3* Outside Here in Minnesota.

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #6 of 10

icon_cool.gif

Now I would try and find some sort of wind break. An old table maybe some plywood or a make shift walls built with anything and a bed sheet. Wind break and start thinking way outside of the box. You can always smoke it as long as you can and then transfer it to the oven to fininsh.

post #7 of 10

-8 here in Fargo, ND with -20+ wind chill. Glad I smoked my birds last weekend and am just reheating them in the oven today. Good luck everyone. 

post #8 of 10

I was going to complain about the weather here in Maryland, but I think I will just be quiet

post #9 of 10

Don't know what kind of smoker you are using so not sure if this will work for you or not but it's working well for me.  Knowing that I would be starting out at 6:00 AM with 20 degree temps and a nasty wind I rigged up a wind break and got out a propane heater.  I put the heater on a 20 lbs bottle and sat it right under my cooking chamber.  The head is probably about an inch from the bottom of my smoker.  This has kept the metal warm from the outside well enough to keep the now only 22 degree temp from cooling off my smoker.  I've been rocking in the 240 -260 range for 3 hours now and I'm not really burning that big of a fire in the firebox either.   

post #10 of 10
I had a similar problem earlier this week when I was doing some Canadian Bacon and a Wild Boar leg... Made me crazy with the temp bouncing around like a squirrel on crack....eek.gif

So I decided to make a wind screen. I took a 4'x8' of 1/2" plywood and cut it in three pieces, the right side at 30" and the other two, center and left side at 33". I used 2 2-1/2" hinges on each side of the center board.

500

On one side, i used a couple blocks of 3/4" plywood under the hinges so I can fold it up easily...
500

The right end is cut to 30" so it folds inside of the blocks.
500
Folded up for storage......
500



This thing worked GREAT!! I plan on lining the inside with Radiant Barrier like I have in my attic. I think that will close the gaps and protect the plywood from heat:icon_biggrin:
Edited by byounghusband - 11/27/10 at 12:43pm
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › This wind is killing me!