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-25 C? sounds like a great day to

border city pit

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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
 

smokeymagoo

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Joined Mar 15, 2008
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.
 

disco

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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
 

knotfree

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43
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Joined Feb 15, 2013
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)
 

border city pit

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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
 

disco

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Looking good!

Disco
 

palladini

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Joined May 23, 2013
 
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.
 

border city pit

Fire Starter
Group Lead
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Joined Apr 21, 2013
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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