I live near Ottawa, Ontario, Canada. It can get quite cold here in the winter (generaly it gets down to -10 to 30 C in January and February).

After what temperature whould I not try to use the smoker assuming there is no wind?

Thanks

Dennis

I've run overnight smokes well into the low single digits Farenheit. The WSM can take the temperatures, it might just use more fuel.

What YOU can take, however, may be a different story.

Your primary concern with smoking on a cold day will be wind, if any. It would serve you well to set up a wind-break, because while ambient cold temperatures won't phase the cooker too bad, cold wind whipping through the vents will pull all the heat out very quickly.

Dennis I live near Buffalo, NY and I use the WSM all winter long, which includes days where the temps are in the high minus numbes. On cold windy days I use a BBQ Guru's Silver Bullet Jacket with a DigiQ II ATC.

Hey Dennis, I've seen videos where they are using the WSM in the snow. I'm looking forward to doing the same in Montreal, Quebec this winter. I've got my snowblower ready to make a path to the smoker.

I smoked a pork butt over night when the temp dipped to -10F here in chicago. Wind is what kills you. I just try not to peek, check the fuel and throw in a handful of charcoal if need be. Dont try it if windy, I tryed to do a chuck roll in the winter when it was 0-5F and it got windy in morning, I had to finish in oven.....Wasnt a big deal.

Worst case you can always finish in oven.

There is a person who posted on this board that lived in Alaska and had pictures of his WSM smoking along at 40° below zero Fahrenheit. As has been said, I think you'll use more fuel and you'll definitely be better off with a wind break.

Chris has a picture posted Here at the bottom, of a cook being done at -20. No real worries for the temp but like the others stated, watch out for the wind.

quote:

Originally posted by Jerry N.:
There is a person who posted on this board that lived in Alaska and had pictures of his WSM smoking along at 40° below zero Fahrenheit. As has been said, I think you'll use more fuel and you'll definitely be better off with a wind break.

yeah but it is a DRY cold.....

I use my smoker all winter in Burlington,Ontario, without too much trouble. What the guys are saying is right on- the wind is the party-killer, not so much the cold.

quote:

Originally posted by Gary McD:
Dennis I live near Buffalo, NY and I use the WSM all winter long, which includes days where the temps are in the high minus numbes. On cold windy days I use a BBQ Guru's Silver Bullet Jacket with a DigiQ II ATC.

what is a DigiQ II ATC?

Thanks ... Dennis

Thanks to all of you for the advice. It is great I can use it in the winter. I will make a wind break for it before it snows so it is always in place and I do not have to worry about it. When I am snow blowing I will make sure there is a path to the smoker.

Dennis

if you get alot of snow you can use it as a wind break. I can get several months of temps ranging from -30 to -40 C up here in northern alberta. I plan on smoking all year long. I am going to experiment to see if i can do a true cold smoke of 80-100 F for some salmon in those temps

Wind break/jacket such as Guru smoking jacket for the WSM or homemade are certainly helpful.

I did a chuck roll (whole boneless blade actually) over 28 hours once in near -40ºF weather. The single best piece of advice I can give you is don't use water on the cold days, especially a full new 'improved' larger water pan or the Brinkmann pan.

Think about it ... water ONLY serves as a heat sink, to help regulate temp. If you are having trouble getting to temp why would you use a heat sink?

Just use an empty pan, or foil balls, sand or clay saucer covered with foil to make clean up easy.

Shorter answer is it will never get so cold you can't use it. The question will become when is it so cold YOU don't WANT to use it?

quote:

when is it so cold YOU don't WANT to use it?

for me, -20ºC (-4ºF) is about where it's so cold I lose interest in using the WSM

Great ... this means I can use it, out of the wind, almost any time. I have a canvas teypee I am going to put it in to handle any wind and to stay out of the weather (snow) when tending it.

Yahoo!!! great ribs and briskett all winter.

Dennis

The Digi Q II is an automatic temp controller. They are a good investment if you do a lot of all night cooks, because you can go to bed and forgot about the WSM.

I'm in Ottawa, and did a smoke or two last winter. Definitely neds more fuel. Use the Minion method, a windscreen and a remote thermometer, life is good.

OK ... great. A little cold will not get in my way of great BBQ.

Ribs are my next experiment now that I have briskett figured out.

Dennis

wind is your enemy not cold. ive made brisket at -15 with no problem. just uses a bit more fuel.

Again, as others have stated, wind is your problem. I have my grills and smokers on the south side of the garage in the winter to block the north wind (live in NW Iowa, it gets cold) and during the winter will build up the snow around the cookers to almost form an igloo around them for more protection. May try to get some pics this winter to post.