Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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Topic: Cold Weather Grilling . . . .From: Russ,
Subject: Re: Barbecue

After travelling to Texas on a number of occasions, I've absolutely fallen in love with barbeque. I recently purchased a water smoker and attempted my first brisket. It was a disaster, much in part (I suspect) to the low outside temperature (I live in Alberta - the temperature that day was in the low 40's).

If you have any ideas on cold-weather barbequeing, I'd appreciate hearing them. Otherwise I'll have to wait a few more weeks before I make another attempt. Lucky for me I'm heading back to Texas next week - I'll be able to get my fix!

Great web site! A friend from Texas just let me know about it. Keep up the great work!

Hi Russ,

Outside temp. is a consideration, but barbecuers are persistent and creative. All you have to do is feed in more BTUs that the air temp. sucks away. There are a couple of ways to overcome the small handicap.

1. Enclose the grill in an insulating, windbreaker type structure that nevertheless lets plenty of fresh air in at the bottom and lets the smoke with accompanying carbon monoxide readily exit. An ice fishing structure would be ideal.

2. Use a bigger grill which allows you to build up a greater mass of coals and residual heat before putting on the meat. You need to be able to replenish the coals on a regular basis to maintain the temp. Therefore, keep a separate bed of coals burning down, and providing ambient heat, while you cook.

3. Wait until around the 1st of June. The last time I went fishing in Canada around June 1, the temperature was still 90°F at 11 pm.

4. Sack up some of that cold air. When you start barbecuing in Texas in July, you will appreciate your forethought.

Good Luck.
Smoky