Overnight lows projected at -15F But I am smoking anyway!
- Thread starter NDKoze
- Start date
To the best of my knowledge, these jackets add, maybe,an R value of 3 to 5. Not a lot, but every little bit helps. Bulk jacket, or blanket, could be trimmed to fit, but tape off all the cut edges to keep the glass fibers from getting on/in your smoker and consequently, your food. The big box stores should have them.
Thesneakyzebra
New member
Lookin good so far Gregg! BTW I had more than 7 pounds of meat in mine bucko 
Be sure to post some pics of this epic journey!
And Chad, that picture is disturbingly awesome!!
Be sure to post some pics of this epic journey!And Chad, that picture is disturbingly awesome!!
NDKoze
Moderator
Hi SneakyZebra, I didn't mean to rub your nose in it. I was just saying that I felt fortunate that I didn't have the problems that you have been experiencing. 
I wonder if the cold outside temperatures outside are actually helping my unit get up to temp? Stranger things could be right?
FYI, the Boston Butt that I put in tonight was 7.15lbs and the 3 racks of St Louis cut ribs I did last Sunday were a total of 11lbs (yeah they were big meaty racks). Hmm that sounded dirtier than I meant it to be.
That being said, I did notice different temp swings when I did the ribs. At 225, I was only able to get the smoker temp up to about 215. So, I did bump the temp up to 240 and then I was able to average 225 or so.
I didn't take any pics of the butt before going in, but it looked exactly like the one I did a couple of weeks ago. I used Tony's pork butt brine and rubbed with Excalibur Smokehouse BBQ seasoning (This stuff is awesome!) after applying a coat of yellow mustard.
I will make sure to get some pics and provide an update after I see how things go overnight. I am optimistic that it will be done in time for the poker crew that is coming over based on the smoker temps that I have seen so far.
On the plus side, I just watched the news and they have revised our low temps for tonight and they are only supposed to get down to about -7. So, I think I lucked out all things considered. Tomorrow night is supposed to be -21 and Saturday night -19.
I was just saying that I felt fortunate that I didn't have the problems that you have been experiencing. I wonder if the cold outside temperatures outside are actually helping my unit get up to temp? Stranger things could be right?FYI, the Boston Butt that I put in tonight was 7.15lbs and the 3 racks of St Louis cut ribs I did last Sunday were a total of 11lbs (yeah they were big meaty racks). Hmm that sounded dirtier than I meant it to be.
That being said, I did notice different temp swings when I did the ribs. At 225, I was only able to get the smoker temp up to about 215. So, I did bump the temp up to 240 and then I was able to average 225 or so.
I didn't take any pics of the butt before going in, but it looked exactly like the one I did a couple of weeks ago. I used Tony's pork butt brine and rubbed with Excalibur Smokehouse BBQ seasoning (This stuff is awesome!) after applying a coat of yellow mustard.
I will make sure to get some pics and provide an update after I see how things go overnight. I am optimistic that it will be done in time for the poker crew that is coming over based on the smoker temps that I have seen so far.
On the plus side, I just watched the news and they have revised our low temps for tonight and they are only supposed to get down to about -7. So, I think I lucked out all things considered. Tomorrow night is supposed to be -21 and Saturday night -19.
NDKoze
Moderator
Sarge, I can't say definitively how much those jackets help, but I know that I used my Big Chief for many smokes in 10-20 degree weather and it really seemed to make a difference if nothing else to cut the wind from blasting directly against the non-insulated walls of the smoker.
Quite frankly based on the results I am seeing tonight and on my previous cold weather smokes, I don't have any plans for doing anything with a jacket or insulation on my #3. I just don't see the need. I am easily getting to and maintaining my temps, so I'm not going to mess with it. At best it would help regulate the ups and downs a bit. But until I start doing some lower temp smokes, I am not too worried about the swings. I figure an Auber is in my future because as SneakyZebra has pointed out it is more important for sausages, fish, jerky, type lower temperature smokes where the precision of the Auber will be more valuable.
I also like Wik's idea of the slower ramp up in temp to prevent igniting my wood, as well as the hold feature and and the ability to go beyond 250 when bypassed.
All in all, I am very pleased with my Smokin-It #3 so far. It is everything I expected it to be and more.
Quite frankly based on the results I am seeing tonight and on my previous cold weather smokes, I don't have any plans for doing anything with a jacket or insulation on my #3. I just don't see the need. I am easily getting to and maintaining my temps, so I'm not going to mess with it. At best it would help regulate the ups and downs a bit. But until I start doing some lower temp smokes, I am not too worried about the swings. I figure an Auber is in my future because as SneakyZebra has pointed out it is more important for sausages, fish, jerky, type lower temperature smokes where the precision of the Auber will be more valuable.
I also like Wik's idea of the slower ramp up in temp to prevent igniting my wood, as well as the hold feature and and the ability to go beyond 250 when bypassed.
All in all, I am very pleased with my Smokin-It #3 so far. It is everything I expected it to be and more.
rickne
New member
I think any type of jacket or blanket would make a bid difference with the Big Chief. I used a moving blanket on my offset pit. It was a heavy pit but the blanket helped a lot, especially in the wind. My pit was thick steel but still single walled. I believe the Chief is single walled as well.
Given the fact that the SI is double walled and insulated, I don't think an insulated blanked would make that big of a difference.
I've done a few cooks in single digit temps or even below zero and didn't notice a large difference in how it cooks.
Wind affects all cookers, but the SI handles it as well as any.
Given the fact that the SI is double walled and insulated, I don't think an insulated blanked would make that big of a difference.
I've done a few cooks in single digit temps or even below zero and didn't notice a large difference in how it cooks.
Wind affects all cookers, but the SI handles it as well as any.
NDKoze
Moderator
I agree Rick. With just the two relatively small holes these things are so air tight and with the insulation, I think they handle the wind better than any other smoker that I have used.
I woke up this morning and the internal temp of my butt was 183.
I went to work and will be here until Noon or so, and then I am going to head home to work from home so I can take it out when it hits 200.
My temps ranged from 205 up to 265 or so. I had to set the Maverick at 200/270 to prevent the alarms from going off.
The Smokin-It flat out kicks cold's butt!
I woke up this morning and the internal temp of my butt was 183.
I went to work and will be here until Noon or so, and then I am going to head home to work from home so I can take it out when it hits 200.
My temps ranged from 205 up to 265 or so. I had to set the Maverick at 200/270 to prevent the alarms from going off.
The Smokin-It flat out kicks cold's butt!
Thesneakyzebra
New member
So what time should we be there for the poker game and pork? ;D
DivotMaker
New member
That was definitely an extreme test, Gregg! Glad it worked out well!
NDKoze
Moderator
6:00 to eat and 6:30 hopefully to start playing.
If you were in the area, I would be happy to have you over.
Wik, if you read this, you could stop over since you are in the Fargo-Moorhead area. We could always use an extra player for me to fleece.
Bring your own beverage/s
Gregg - AKA Big Slick
If you were in the area, I would be happy to have you over.
Wik, if you read this, you could stop over since you are in the Fargo-Moorhead area.
We could always use an extra player for me to fleece. Bring your own beverage/s
Gregg - AKA Big Slick
NDKoze
Moderator
Just a quick update.
This morning (7:30) the IT was at 183, I went to work until noon and when I got home found it sitting right at 201. Perfect! So, I turned the smoker down to 140. I plan on taking it out around 4:00 to wrap and put in the cooler with the towels. Should be perfect timing for when the boys start coming over for poker.
Pics to come later.
This morning (7:30) the IT was at 183, I went to work until noon and when I got home found it sitting right at 201. Perfect! So, I turned the smoker down to 140. I plan on taking it out around 4:00 to wrap and put in the cooler with the towels. Should be perfect timing for when the boys start coming over for poker.
Pics to come later.
DivotMaker
New member
Can't make the poker game, Gregg! I bet the pulled pork sammies will be fantastic, though!
NDKoze
Moderator
My butt hit a max IT of 203 before I lowered the temp of the smoker to 140. The IT is now down to 165. Should I be pulling it out of the smoker and getting it into the cooler? I was going to wait until 4:00 and then pull at 6:00. But wondering if I should get it out of the smoker now?
Just wanting to make sure it doesn't go down too far on the internal temp.
Just wanting to make sure it doesn't go down too far on the internal temp.
rickne
New member
Personally, I think you made the right call. I know Tony has has good success "holding" butts in the box. I haven't been brave enough to try it. I wrap them and into the cooler they go.
I actually wrap them heavily in plastic wrap first, then double wrap in foil. It sacrifices the bark a little, but boy does it stay hot and juicy.
I actually wrap them heavily in plastic wrap first, then double wrap in foil. It sacrifices the bark a little, but boy does it stay hot and juicy.
DivotMaker
New member
Gregg, it should be fine holding. The idea of the hold is to keep the temp above the "safe" 145. Remember, you're no longer trying to cook it, so don't worry about internal temp. If it gets close to 145 (I usually don't hold them long enough for that), just bump the temp up to 145 so it will maintain a safe temperature. I believe you'll be fine.
Thesneakyzebra
New member
I normally pull mine at 203 and double wrap it with heavy duty foil and wrap that in a towel and put in a cooler. I've let it sit for over 4 hours and it was still hot and perfect. Your method sounds fine as well. sounds like a success. what is that "volcano" from? I think I missed the reference.
DivotMaker
New member
Good deal, Gregg. They'll love it, while they're losing money to you. Good tactic, btw, get them so distracted with incredible Q so they can't think straight!! lol. The ice volcano sure is pretty, though! Looks like one of my son's science projects! 
Good tactic, btw, get them so distracted with incredible Q so they can't think straight!! lol. The ice volcano sure is pretty, though! Looks like one of my son's science projects! 
NDKoze
Moderator
It was a good night and the pulled pork was raved by all. I forgot to take pics, but the butt turned out great, plus I ended the night up about $50!
At the end of the night, I was only left with a little Ziploc baggy of meat. It "may" be enough for me to try my Papa Murphy's pulled pork BBQ pizza idea. I'm gonna be out of town all week this coming week, but might be able to try next weekend.
At the end of the night, I was only left with a little Ziploc baggy of meat. It "may" be enough for me to try my Papa Murphy's pulled pork BBQ pizza idea. I'm gonna be out of town all week this coming week, but might be able to try next weekend.
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