Winter smoking cabinet

[Duncwood]

I'm building a cabinet for my mes 140 on my deck. It's pretty well sealed with not too much space around the unit, maybe 10" all round andI have a ducted variable speed fan built in . My question is I'm wondering if I should insulate the box ?
I have ( until this sort of outdoor kitchen project ) only smoked in the warmer months so I have no experience to judge how cold temps will affect things. I live in New Brunswick, Canada where there arent many days above freezing for 5 months of the year!
Anyone got any ideas?

 

[Kevin DeShazo]

Only issue I have with my MES, it doesnt like to start when its cold out, think they are designed to throw an error when its super cold out.

To get mine going I throw my wife's hair dryer in there for a couple of minutes to warm the sensor. Takes only a minute or two with the dryer on high to get it warm enough to start. Then I turn it on and take out the dryer.

 

[dr k]

Usually a box around the smoker would keep the wind from creating a big wind chill and siphoning heat out the top vent when the wind blows over it or into it. The outside of the smoker air space may stay warmer with a gas water heater vent hood connected to vent pipe so there is 1/2" space between the hood and top of the smoker. It'll suck air from inside the sealed box area but not draft through the smoker as if the pipe was stuck into the top vent. A powered vent opening in the top of the insulating box make drop the temp more in that area than a naturally aspirated open vent like the water heater hood. Then if your pulling foods at different times on cold days your exchanging air every time it's opened. The wind that the box blocks from contacting the smoker should be good. I've heard of good sub zero smokes with no wind so your box should be just fine.

 

[dr k]

Only issue I have with my MES, it doesnt like to start when its cold out, think they are designed to throw an error when its super cold out.

To get mine going I throw my wife's hair dryer in there for a couple of minutes to warm the sensor. Takes only a minute or two with the dryer on high to get it warm enough to start. Then I turn it on and take out the dryer.

Nuke a 1/4 baked potato for 2 min and push it onto the stem sensor and time it for ten or twenty minutes during preheating. A damp paper towel removes starches and cooked tater after removing and the sensor has been cleaned. I've never done this but sounds like an instant solution.

 

[checkdude]

Having the smoker in closed is a good idea and should work fine. I'm in Winnipeg,Manitoba and smoke year around with no problem but I'm in the garage out of the wind. More or less the same effect no? It's not heated but not having wind is huge help.

 

[Duncwood]

Thanks for the help, some great ideas to try as well ! I'll let you know next March how it worked out ...

 

[Murray]

I smoke year round in an uninsulated garden shed, breaks the wind. Alberta

 

[louie.charcuterie]

I don't own a MES but do have a Bradley. I built a cabinet for it way back in 2007-2008 and with the exception of the door, the walls ceiling and floor have styrofoam insulation. 1" or "1 1/2", I can't remember, it's been a while, probably 1". I live in Northern Alberta and it has no problem holding temp. I use it mostly for jerky through winter and the occasional pork butt if I'm feeling lazy. I have a Kamado also which I prefer for my bigger smokes like pulled pork. It has no issues in -30c either.

Anyway here is a pic of my cabinet after 12-13 years of use. It's small for mobility. Makes it easy to use a hand truck to load it up and move it if needed.

 

[Duncwood]

I don't own a MES but do have a Bradley. I built a cabinet for it way back in 2007-2008 and with the exception of the door, the walls ceiling and floor have styrofoam insulation. 1" or "1 1/2", I can't remember, it's been a while, probably 1". I live in Northern Alberta and it has no problem holding temp. I use it mostly for jerky through winter and the occasional pork butt if I'm feeling lazy. I have a Kamado also which I prefer for my bigger smokes like pulled pork. It has no issues in -30c either.

Anyway here is a pic of my cabinet after 12-13 years of use. It's small for mobility. Makes it easy to use a hand truck to load it up and move it if needed.

View attachment 445592
View attachment 445593

That's great to hear, nice design cabinet too
Thanks