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-25 C? sounds like a great day to

post #1 of 13
Thread Starter 

smoke some baby backs!!  Yes here in Canada we have the off season but the cold weather can't stop us!  As long as it is a calm day (5km\hr winds) we can smoke some yummy ribs for the Family Sunday Night dinner (most important meal of the week in our house).  going to do the 3-2-1 method for todays cook.

 

 

I forgot the pics before I put them on but I will keep you posted

 

well back to watching the Olympics!

 

RJ

post #2 of 13

Wow...-25c that is hard core smoking. It was 55f (13c) here in florida yesterday while i was doing ribs and my kids couldn't stand it.

Go luck.

post #3 of 13
Thread Starter 

After 3 hours these babies are looking good!!

 

 

 

 

post #4 of 13
Looking good! Nothing gets in the way of my smoking!!!
post #5 of 13
Thread Starter 

so after the foil job I'm going to splash so BBQ sauce and add another hour…..Noticed some family starting to circle the smells of summer :)

 

post #6 of 13

Good looking ribs. I know what you mean about the wind. I also smoke in cold weather (-20's here too) but the wind cuts like a saw.

 

Disco

post #7 of 13

Really wanted to get a bit of smoke on the brisket yesterday..But didn't feel like standing outside when it was -16c. So it was a 10hr oven roasted yesterday..will try for smoke on the next one.(had a case of packers arrive at work..not charged on invoice..happy-happy)

post #8 of 13
Thread Starter 

So here is the final pics of my -25 meal.  Made some homemade bacon Risotto and some fried up mashed potatoes and a salad (as requested by THE BOSS).  Pint of Guinness not shown.

 

Had a huge epiphany on this cook, and that is the water pan.  I Always have the water pan going in my smoker in the summer time mostly as a heat sink. But on this cook I figured that the water would not be needed, boy was I wrong, as my BB seemed to be a little more dried out this time and I believe it is because I did not have the water pan going.

 

I'm an engineer by trade, so I write down everything as my memory sucks so this tie bit of the water pan in the winter cooks will be noted.

 

 

 

 

Until next time Cheers

 

RJ

post #9 of 13

Looking good!

 

Disco

post #10 of 13
Quote:
Originally Posted by Border City Pit View Post
 

So here is the final pics of my -25 meal.  Made some homemade bacon Risotto and some fried up mashed potatoes and a salad (as requested by THE BOSS).  Pint of Guinness not shown.

 

Had a huge epiphany on this cook, and that is the water pan.  I Always have the water pan going in my smoker in the summer time mostly as a heat sink. But on this cook I figured that the water would not be needed, boy was I wrong, as my BB seemed to be a little more dried out this time and I believe it is because I did not have the water pan going.

 

I'm an engineer by trade, so I write down everything as my memory sucks so this tie bit of the water pan in the winter cooks will be noted.

 

 

 

 

Until next time Cheers

 

RJ

I never use a water pan.  I have moist ribs.  Did you add any liquids, apple juice or such when you got to stage 2 of the cook?  That is when you wrapped them in foil.  I suspect that is where you messed this cook up.

post #11 of 13

Nice looking plate!

post #12 of 13

That looks great very nice. :drool

post #13 of 13
Thread Starter 

Never basted the meat in past cooks, but always used a water pan, however first time doing a winter cook so may be I will try that!

Thanks

 

RJ

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