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Lessons we've learned quing in sub zero temps

bud's bbq

Meat Mopper
249
10
Joined Jan 22, 2007
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!!
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
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!"
 

pyre

Meat Mopper
OTBS Member
156
11
Joined Apr 19, 2006
I started with twice as much coal as normal to get my smoker up to temp. I was cooking within an hour!
 

shellbellc

Master of the Pit
OTBS Member
1,757
18
Joined Jun 7, 2006
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!!!
 

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