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Sub-zero Temp BBQing
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Egg on without fear...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Welcome aboard! I'm just north of Toronto, no problem egging in the winter. However, a real concern is your dome, cap or vent door may be frozen shut! Do a forum search on 'frozen shut' to see how others address the issue. Enjoy the egg ride!canuckland
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Thanks! I will. Now I just have to figure out how to keep myself warm while doing it.
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My record is -34 C. The egg works better the colder it gets
Steve
Caledon, ON
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My record in The Sunshine State is 15℉
Didn't even phase it.
Like 15℉ is even cold )LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
My record is a mere -10 F, w. windchill dropping it to -20. Not a problem for the Egg.
Worst winter problem was an ice storm that left a 1/2" shell around the Egg. Had to use a torch to melt lots of that away.
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I'm in Winnipeg and to nervous to cook at anything below -15. That being said I do a run of favourites prior to winter.
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My very first cook was at 0 degrees with a wind chill of -10 and no problems. I live in Michigan and Egg all year and no problems with the cold.Belleville, Michigan
Just burnin lump in Sumpter -
My dealer said it should be good to -40, but make sure the gasket is stuck when start.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Why anyone would want to cook in those temps is beyond me. I did it for the first 2-3 years of egg ownership. Then, I remembered that my oven still does a very good job. And my kitchen is MUCH warmer than my patio! Yeah, I still egg in winter, but often elect to stay indoors. Butts or other lo n slo cooks are good choices... Light the lump, put the meat on, come back when done. Three, maybe four trips outside.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Why anyone would want to cook in those temps is beyond me. I did it for the first 2-3 years of egg ownership. Then, I remembered that my oven still does a very good job. And my kitchen is MUCH warmer than my patio! Yeah, I still egg in winter, but often elect to stay indoors. Butts or other lo n slo cooks are good choices... Light the lump, put the meat on, come back when done. Three, maybe four trips outside.Unlike a propane gasser, the egg is pretty much unaffected by cold - if you can get the dome up.@Nanook - fellow Albertan needing help here.....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Go for it. I am on the wet coast. Some of our winters are sub zero with snow. Not like yours for temps. (Have family in airdrie) so I know what your winter is like. Get out there and grill something or do a low and slow as mentioned. Drive the neighbours crazy with some BBQ smells. ( they might not be sticking their noses out in the cold). But you should try itLarge, small, and a mini
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Yeah, Skiddy, it's not the egg, it's the eggER!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I for one think a steak cooked in sub freezing weather tastes much better than the ones cooked in the summer! I feel like I'm cheating the seasons when I'm grilling in the winter time. Bring on Old Man Winter!Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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I egged once last winter around 40* F or so. Man that sucked.
NOLA -
buzd504 said:
I egged once last winter around 40* F or so. Man that sucked.
Post of the day!! Thanks for the laugh, man! )I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Us wooses in California start crying when it is 60 Degrees!! You are resilient.
:((Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
When I bought my egg I asked the dealer if i could use it in the winter.She told no problem but when i was done.i should use a shim to hold open the lid so the condensation wont freez on the gasketTrenton ON 1 mbge for now
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Eggin in Northern Ontario, never had an issue with the lid freezing shut. It's in a table and always covered with good ventilation. I don't think that I've cooked @ -40 C but definitely deep into the -30's. I usually give it lots of time to come up to temp just in case there is some moisture in the ceramic.Sudbury, Ontario
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Thank you all for your input. I have learned that if you can do anything you enjoy without causing damage to equipment then have at her. With the extreme swings in temperature (with Chinooks) you might start out the morning at -40C and end up the day at +20C. We get the pacific air coming over the Rockies and dropping down on us for a day or even a week.I will egg all winter and post some "white" pictures to warm some of the southern eggers hearts!
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I'm in Calgary myself, welcome to the board! I Egg all winter long, including the Christmas Turkey!
My only regrets regarding winter are that I bought the BGE table (yes, the actual certified BGE 700% overpriced markup table**), and didn't do anything to finish it.... the table itself has not faired too well. it's not terrible, but.... I will be replacing as soon as I finish my new brick patio. Looking back - I should've done something to keep the table in better shape - some sealer or stain would probably help. A metal/stone table would fair better in Calgary.
**Note: SWMBO requested I buy the table rather than building one.... it's her fault.[Insert clever signature line here] -
Central Minnesota. No stranger to grilling at -20 or thereabouts. My theory is that cooling down from a cook, the inevitable condensation might find it's way into the ceramic and getting a subsequent fire going too hot/too fast might cause enough expansion that it could damage. I will usually "pre-heat" the egg by keeping a 100-watt light bulb on a pigtail going in through the chimney hole, and in fact have been known to let that go all winter. It prevents mold and might prevent damage from thermal shock.
As to "why?"...I can't justify a Thanksgiving turkey, a Christmas ham or turkey, or a New Years' Beef tenderloin in the oven. Getting the best out of those meats is the reason I bought the Big Green Egg in the first place.
I don't cover any of my Eggs. The table is 8 years old, made out of cedar and it also has held up just fine.
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Regarding the freezing shut of the dome-I line the gasket with aluminum foil when shutting down the BGE and that prevents the gasket to gasket freeze.
and @BRush00-good luck selling that eggscuse:)
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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@lousubcap - Hey now - SWMBO told me I don't have to sell anything, and if you don't believe me that's your problem.... lol
[Insert clever signature line here]
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