Need tips for cold climate low n' slow

Topo Gigio

Hi All, I have 1 - 8 pound and 1 - 10 pound butt both going on the egg tonight. Its predicted to be a low of 7 degrees Celcius (45 Farenheit) overnight tonight. This is my first Fall/Winter with the egg. I've done 2 overnighters this past summer with good results and with constant temperatures following Elder's fire building techniques. I'm expecting to burn a little more lump than usual because of the cold weather. I am planning to get as much lump in as possible. Planning 18-20 hour cook. I hope to have enough lump with 1 filling. Anyone have any experience with 20 hours in the cold. Will 1 load last? Also, will the vents have to be opened more than usual?[p]Thanks in advance.

Sigmore

Topo Gigio,
If you've done all nighters before, 45° shouldn't have any effect on the one you are planning for tonite. I would use the same amount of lump you are used to using.

fishlessman

Topo Gigio, i find it easier to hold low temps in the winter, in fact if you like jerky it is the only time i can hold temps as low as 150 F with only one egg. at 45 degrees start with your draft door open as usual. when it gets really cold you will have to close it down to almost nothing

stike

Topo Gigio,
no difference...
just go ahead and do it as you usually do

Mike in MN

Topo Gigio,
45° is nothing.....You won't notice any change, neither will Mr. Egg.[p]We use our egg all year...including winter, and I just ignore the outside temp/wind...it really comes down to "What can the egger tolerate?" I've used it when the temps were below zero (F) and the wind was "whistling." That adds another dimension to the project...Wind chill for the egger.[p]Mike in MN (As in Minneeesoootah)