First cold weather cook on my WSM

[Cally]

Hey guys,

With the super bowl tomorrow I have decided to smoke some meats but I have never done any smoking in the cold.
last cook was a Thanksgiving Turkey

I have the 18.5 WSM which I got this past summer so it is somewhat new to me as well

Any advice for smoking in cold New England temps, I believe it should be around the freezing mark tomorrow?

Thanks in advance
Cally

[Don_]

I've never had too much trouble with my 14.5 WSM in New England winter weather...including snow(2015).
Just keep it fueled...if you can, block the wind a bit(if it's an issue at all where you're at). The wind is usually the biggest challenge. Where I set mine up originally, I had to adjust for it often, but I've found a good spot for it, and my grill, that is protected a bit from the North, and East.
What are you planning to cook?


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[Don_]

Oh yeah, New England winter smoking with a WSM is what convinced me to get wireless temperature probes[emoji41][emoji106]
I wound up with the Weber one...it gets mixed reviews from others, but once I learned to program it I became plenty happy with it.


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[Cally]

Hi Don_

I have my WSM on my deck which faces south, I also created a wind shield for it this afternoon, so I guess I'm on the right track. For the game tomorrow I plan on country style ribs as well as beef short ribs. I also have the BBQ Guru (only the turkey cook with it under my belt) so I guess that will also help maintain temps.

Thanks for the quick reply

[Don_]

I smoked some beef ribs Tuesday. I finished up just as the first flakes started to fly here....they came out great.
 It sounds like you have things under control.


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[iCARRY]

Protect it from the wind, light a few extra coals at start up, run the water pan dry, should be no problem.


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[Harbormaster]

I've cooked on my WSMs at -20F and colder.
The key, as mentioned, is to block the wind and be prepared to add fuel.
Good luck!

[toolhead]

if you are cooking ribs ...id say loght her up and no worries.

i smoke ribs at high temps...high 200 to low 300's.

ribs are an easy smoke meat..they like high temps.

n try not using the water bowl...i find you catch better flavour without it

if the wind kicks up the temp a few notcbes..jt may just make them taste better

ribs are also a quick session..usually 2-3 hrs ..so a full charcoal bowl will be plenty