Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Tips, Tricks & Things of Interest => Cooking Equipment - Tips => Topic started by: LostArrow on November 02, 2014, 09:49:38 AM
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Well what's some one from the deep south writing this?
For most of my cooking life I've used a charcoal/wood barrel cooker & in the winter at hunt camp you either cookd on it or ate Vienna Sausage ???
What affects the loss of heat ? Main ones are
1) Surface area of heated area.
2) temperature difference between cooker & air.
3) wind constantly brings cold air in contact with cooker not allowing the surrounding air to heat up.
4) Rain or snow brings water which is a much more efficient conductor of heat & brings evaporative loss into play.
How do you modify these factors?
1) in an offset build the fire in the main chamber, it markedly decreases the heated surface area. The main chamber of most offsets works great as an indirect barrel cooker.
2) If windy a simple wind block will help greatly, as simple as a couple blankets hung ( make sure far enough away & can't blow into cooker)
3) insulation for your cooker. I have an old welders blanket, it's cheep I wouldn't use for welding but works great for a cooker.
If it's raining or snowing either get cooker under a cover or eat Beanie Weenie ::)
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John, that's some great advice. Thanks.
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Great words of advice. Beanie Weenies or Vienna Sausage are a last resort. I'd always make sure I had some jerky, first.
Art
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Great advice!
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Great advice LA. I have also found on chilly days to give the pit a little extra time to heat up before adding meat.
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I think wind is the biggest problem with cooking on an un-insulated cooker in the colder weather.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/7Jan071736belowWSM.jpg)
A WSM will do just fine with a cover in the colder weather. It will use more fuel but will cook just fine.
Dave
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For me Vienna sausages are one of my secret pleasures. On the weekends I love to pop open a can and have them with some hot sauce and a cold beer. It is 10:12am on Sunday it is time to start.
I made a heat shield for my el cheapo electric smoker out of some of those insulation boards that go on a house after framing it. Cut them to size and used duct tape for hinges. Have even used cardboard boxes too.
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I think just about every Traeger owner is also a welding blanket owner ::)
Hub
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Out here in the sunny southwest, generally can cook almost any day of the year. Some much more pleasant to be out there than others, but I have cooked when it's 10-15 degrees with a wind. Our patio is covered, AND, unless the wind is straight out of the north or northwest, can generally rig up something to keep the wind (read wind chill) off of the grill or keep the flame going on the SRG. Have a BIG old gasser that makes a super wind shield, PLUS a great storage place!