Cold weather cooking tips

Unknown

It was close to zero out the other night and I had trouble getting my fire over 300' at full bore! Any other experiences of cold weather usage? Thanks, JB

char buddy

hi Bon Jove,[p]I mean Jon Bove.[p]Around here (Philly) the opposite happens to my grill., cold nights and the thing gets unstable and gets too hot too fast. Look for the usual suspects for a slow fire - damp lump, not knocking off the ashes before the cook.[p]good luck

Car Wash Mike

<p />Jon Bove, I had trouble 1 time and decided I didn't have enough lump in to get the fire going as hot as I wanted to get it. This was around 30 degrees. I cooked strips in 5 degree weather with wind chills in the minus teens at 650 with no trouble. Just filled with lump and let go.[p]CWM

Dr. Chicken

Jon Bove,
I agree with CB and CWM. You probably got some damp lump or the lump you had in the Egg got damp somehow! Next time put a small amount of fresh on top and use it to get things going.[p]Good luck![p]Dr. Chicken

Char-Woody

Jon Bove, when you want to maximize heat. use good fresh larger charcoal. Then put your preburned dead charcoal on top. Pre used charcoal has a slower start and burn due to the exterior ash on it.
Once you get a hotter fire under it..it will take off.
Especially in those super cold wx conditions. I have had 700F temps in -40F wind chill weather.
C~W[p]

Unknown

Dr. Chicken, we were close..didn't read yours till I posted. No conflict of view intended...C~W[p]

J Appledog

Jon Bove,
The last time I had that problem the thermometer had frozen. ...beyond repair I discovered last night. JCA

Carl T

<p />Jon Bove,[p]I've used my egg all winter. This overnight cook was none with outside temp around 8 degrees. I keep my charcoal in a sealed rubbermaid container. I have not experienced any difference in cold weather usage other than having to open the dampers just a touch more.[p]Carl T