Hi folks, haven't posted in a a while and, sorry no cool pics but, as I haven't seen an awful lot of talk on here about cold weather cooking, I thought I'd pass along a note about my first cold weather pit barrel attempt. To cut to the chase, I found very little effect from the colder ambient temperature which was -20 Celsius, about -4 Fahrenheit. I cooked a 4-5 lb chunk of ribeye roast and 2 ten inch lengths of pork loin (NOT tenderloin). I planned on a baseline of 2 hours for the beef and 1 for the pork. Everything was almost ready (10-15 degrees below target temp) at the 2 hour (1 hour) mark and just another 15 minutes was required. Both meats came out butter tender and juicy. I used a 50/50 mix of charcoal (RO) and briquettes (Stubbs). The PB was reasonably sheltered from the wind but still outside. It was so successful I grabbed myself a couple large sirloin roasts and another chunk of pork loin for Boxing Day when we host about 20 of the wife's family - I'll try to remember pics.