Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: holdmethrilmekismegrillme on December 12, 2016, 07:30:43 PM
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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.
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Great Feedback! Thank you :)
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I got some plywood and made a screen for the PBC to use in cold weather.
It's three panels that make a |_| (overhead view). A fourth is a lid.
The panels are 24" wide and 38" high. They are hinged so that they can Z fold flat for easy transport and storage. The lid just rests on top.
The screen is tall enough so that you can put the feet of the PBC on bricks, if you're cooking on a deck.
I orient it so that the open side is facing away from prevailing winds.
The air around the PBC is pretty warm, and the barrel and lid feel as hot as when you're cooking in the 60s (I only got my PBC this fall).
Cook times are on target, so it really seems to prevent cooling of the PBC from wind and low temps.
What I made is a prototype. I will make another using marine ply and give it a nice poly finish.
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Here's a couple pics:
From Thanksgiving at my sister's in Vermont
(http://i349.photobucket.com/albums/q374/Zak99b5/image_zpsqw8p9fhl.jpeg) (http://s349.photobucket.com/user/Zak99b5/media/image_zpsqw8p9fhl.jpeg.html)
And on my back porch
(http://i349.photobucket.com/albums/q374/Zak99b5/image_zpslzz5dehi.jpeg) (http://s349.photobucket.com/user/Zak99b5/media/image_zpslzz5dehi.jpeg.html)
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Nice! I got lucky it wasn't really windy for my cook - I'll have rig up something like this for insurance. Thanks for sharing!
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When I place the lid on top, I always make sure to leave about a 1/2" gap between the back wall and the lid.
I figure this way the holes toward the rear will be able to vent as freely as the ones toward the open side.
As you can probably see, the PBC is cocked 45* so that the handles and rods have clearance.
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Adapt and Overcome! Nice Mod! :)
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Sorry but it looks like a fire hazard to me wood too close to the cooker! Don
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Sorry but it looks like a fire hazard to me wood too close to the cooker! Don
The interior side of the panels get barely warm to the touch.
While I would never say it's impossible, I really doubt there's any way the panels could catch fire.
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i've actually been having a lot of problems with my PBC in cold weather. I've done about 3 different cooks now and the times have taken WAY longer. To the point a pork butt took me almost 12 hours, and in normal weather it takes me about 6. I normally cook in 60+ degree weather but lately it's been in the 30s and it's about 2xs as long to cook. I've had problems now with the coals burning out before the meat is done. Has anyone else had any problems?
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i've actually been having a lot of problems with my PBC in cold weather. I've done about 3 different cooks now and the times have taken WAY longer. To the point a pork butt took me almost 12 hours, and in normal weather it takes me about 6. I normally cook in 60+ degree weather but lately it's been in the 30s and it's about 2xs as long to cook. I've had problems now with the coals burning out before the meat is done. Has anyone else had any problems?
I did, before I made the plywood screen. My cook times were a bit longer than they should've been.
Now the cook times are back to typical.
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Many folks underestimate the power of a very small - but cold - breeze to impact cook times.It is a real, and as you have or will experience - a potential aggravation.
Almost anything that is not set close enough to the PBC can be used as a wind break. Plywood is great. Or even a temporary re-location of your PBC during the cook will usually remedy the issue. Make sure to turn the intake vent AWAY from the wind as well.