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smoking in the wind

post #1 of 10
Thread Starter 

Hey all,

  I am about to fire up the smoker and the wind is quite "refreshing" today. I have a Brinkman vertical gas smoker. Do I need to worry with the wind, will it mess with the temp? What could I do to fix it all? Thanks!

post #2 of 10

Where do you live?  Is it cold out?  Yes, the wind can wreak havoc on a smoker. 

post #3 of 10
Thread Starter 

North GA. It is about forty degrees out with nice gusty breezes

post #4 of 10

Just try to get it to an area with a little wind as possible.  Or try and create a wind break of some form.  Turn your vents away from the wind.  Good luck.

post #5 of 10

How hot does that little chimney vent on the top get?

 

If it's doesn't get too hot, how about a box a few inches bigger than that vent, with a whole bunch of holes cut in it.

 

That would break up the wind, so it doesn't suck the heat out, yet allow the smoke to continue on it's way.

 

Just a thought---I use something similar on top of my MES vent.

 

 

Bear

post #6 of 10

I don't have any experience with a propane smoker, I have a WSM & as we speak I have my smoker going in about 20-25 mph winds. OK it's about 55 out which is just a tad warmer than you, but I just keep the top vent open full & shut the bottom vents all the way down. Just leave one a little bit open on the side away from the wind. It's holding 225 easily. I wouldn't recommend shutting down the top vent because you may get a build up of creosote on the meat. You need to get the air flowing out the top freely. Maybe today it would be better to use your MES . I have one of those as well & the wind doesn't seem to bother them much. Good luck & let us know how it turns out.

post #7 of 10
post #8 of 10
Thread Starter 

Thanks for the input. I dont have any vents on the bottom to control airflow. It is open all the way around the bottom with the propane burner mounted. I wrapped alluminum foil around the base and left enough to still pull enough of a draft to burn cleanly. I think it did the trick. I am holding pretty steady, so I think I am ok. On another note, where can I find out what all of these acronyms that everyone uses describing things? It looks like greek to me!!

post #9 of 10

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Now you can build a wind break out of just about anything from a sheet of plywood to a regular sheet off the bed too. So I would keep in mind what theses folks told you and see what uyou have laying around to create a windbreak.

post #10 of 10
Quote:
Originally Posted by BIGWALK View Post

Thanks for the input. I dont have any vents on the bottom to control airflow. It is open all the way around the bottom with the propane burner mounted. I wrapped alluminum foil around the base and left enough to still pull enough of a draft to burn cleanly. I think it did the trick. I am holding pretty steady, so I think I am ok. On another note, where can I find out what all of these acronyms that everyone uses describing things? It looks like greek to me!!

Here's a list of most of them:

 

Acronym Definition
2-2-1 Method of Smoking Baby Backs - 2 hours smoked - 2 hours wrapped - 1 final hour unwrapped
3-2-1 Method of Smoking Spare Ribs - 3 hours smoked - 2 hours wrapped - 1 final hour unwrapped
5 Day eCourse A 5 day email course on how to smoke meat
ABT  Atomic Buffalo Turd - A stuffed smoked jalepeno pepper
BCC Beer Can Chicken
BDS Big Drum Smoker
BGE Big Green Egg
BSKD Brinkmann Smoke King Deluxe
BWS Backwoods Smoker
CBP Cracked Black Pepper
CCSV Camp Chef Smoke Vault
ECB El Cheapo Brinkman
EVOO Extra Virgin Olive Oil
Fatty A 1 pound chub of breakfast sausage turned into a smoked delicasy
GOSM Great Outdoors Smoky Mountain Smoker
KCBS Kansas City BBQ Society
MBN Memphis BBQ Network
MES Masterbuilt Electric Smokehouse
OTBS Order of the Thin Blue Smoke
PHD Post Hole Digger
SFB

Images of Smoked Food.. usually makes you drool;-)

Side Fire Box

SMF What Most of Us Endearingly Call The Smoking Meat Forums
SnP Smoke n Pit
TBS Thin Blue Smoke
UDS Ugly Drum Smoker
WSM Weber Smoky Mountain - Smoker
   
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