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Lessons we've learned quing in sub zero temps

Discussion in 'General Discussion' started by bud's bbq, Feb 7, 2007.

  1. bud's bbq

    bud's bbq Meat Mopper

    So, the super bowl bbq that started on Saturday night at 11:30 pm and ended about 4PM on Sunday transpired in -15 degree wind chill Michigan Winter weather. These are some of the lessons we learned ;

    1) Always have an extra tank of propane
    2) The apparent smoke plumes that seem to last for hours is mostly the water dish evaporating and showing up in the extreme cold - not so much smoke!
    3) You go through a lot of water compared to summer weather
    4) Get lots of sleep the evening before
    5) Plan ahead with tongs, foil, wood chunks, spray bottles, etc. to minimize the opening of the GOSM door.

    The GOSM did perform in an outstanding way and the product was great!!
     
  2. deejaydebi

    deejaydebi Legendary Pitmaster

    I hear that! Got faked out twice last weekend thinking I was good and the temps dropped to 150 degrees!

    "The apparent smoke plumes that seem to last for hours is mostly the water dish evaporating and showing up in the extreme cold - not so much smoke!"
     
  3. pyre

    pyre Meat Mopper OTBS Member

    I started with twice as much coal as normal to get my smoker up to temp. I was cooking within an hour!
     
  4. shellbellc

    shellbellc Master of the Pit OTBS Member

    Same temps here in PA, 15 below wind chill. We had a big party at our VFW. Big potluck dinner, my contributions were hamburger barbecue and a chocolate fountain. Too cold for me to be outside...pulled pork sure would have been a great addition though!!!