Cold and the Egg

wkearney99 · January 2015

I've been having great results with my XL BGE, even with the temps in the 20-30F range. I'm really not doing much different than cooks in the summer months. I've only changed two things; warming the platesetter in the oven and using some kindling instead of just the MAPP torch alone. Issues like wind are still the same, but the outside ambient temp has not otherwise affected my smokes. I don't closely track the charcoal usage, so it could be higher but I don't know (and honestly don't really care if it is).

I'm fortunate my oven is big enough for the XL platesetter, but it still takes removing most of the shelves and propping it up on some pyrex dishes. Raising it up on an angle allows the oven to close. You could just as easily use any other oven-safe product; like a cast iron dutch oven or the like. I do this so the platesetter isn't significantly colder than the Egg. Otherwise there's risk of thermal shock causing it to crack. Which, no doubt, would be right along wherever I'd need it to support the meat...

Likewise I start the Egg with kindling to allow the heat to radiate more slowly. Most of the time I just use the MAPP torch straight against some charcoal and within a minute or so it's all catching. I'd rather not crack the Egg so I figure the kindling gives it a gentler start.

Even the Egg cover is holding up well. The vinyl is a little stiff in the cold, but nothing like the brittle cover on the Weber.

Also note, it's best to avoid leaving the daisy wheel on as things cool to avoid anything becoming too tight due to cold temps. Just be sure to check on the cap after a half-hour or so and make sure it's not too tight. I doubt there's much chance of things actually breaking, but better safe than sorry.

jcaspary · January 2015

Don't worry too much about the cold. I put my plate setter in once the grill starts to come up to temp. Never any issues with the plate setter or the daisy wheel. Everything comes up together slowly.

pgprescott · January 2015

For what its worth, there is absolutely no need to Burden yourself with any of the extra stuff you mentioned above. I,and many others have been cooking in below freezing and even below zero temps for years and there is little or no appriable difference. If all the extra ritual makes you feel good, by all means continue, but otherwise, just cook like you would in the summer. Happy egging.

UrbanForestTurnings · January 2015

I store my plate setter inside. Don't know how much you have to worry about thermal shock. I use a chimney starter most of the time. I dump the lump, walk in get place setter and put it on.

wkearney99 · January 2015

I searched a bit for this info last Fall and came back with little in the way of commentary, one way or the other.

Good to know others are getting it done effort-free. The only real difference has been the platesetter warm-up. I'd still be a little worried about taking off the platesetter that was at freezing temps (outside with the Egg overnight) and then putting it back on an active Egg. Going from 29F to over an active fire seems like a bit much for ceramic stuff. But good to hear others aren't having any trouble.

And thanks for not ridiculing my ritual. Better safe than sorry, especially when the place that sells the parts might not be open for a few more hours!

wkearney99 · January 2015

UrbanForestTurnings said:

I store my plate setter inside.

Even having built a new house, there's nowhere nearby that'd be convenient for storing it indoors. I didn't have the Egg when we designed the place. Had I known....

I do plan on going with some sort of outdoor kitchen arrangement and plan on having Egg-sized storage designed into it. That wouldn't help the cold situation though. Still, it'll be great to have all my Egg-cessories in one place (Woo, Rig, pizza stones, etc).

rtbarry · January 2015

Thanks for the tips!

Coldest cook I've ever done fully outside was 11 degrees, up on a mountain in Colorado. No ill effects to any component, but got the fire going very slowly to gently warm the chamber, then went low&slow overnight.

That said, this unit gets stored in an equipment barn that is usually in the high 30s/40s in winter.

Greeno55 · January 2015

I've taken my PS out from a fire and put it into -30/-40 without issue. I also tend to out the PS in as it's warming up. I have put a stone in the oven before, but only when I'm trying to go low and slow, and it's really cold, and I want to get the egg tuned in quickly.

Carolina Q · January 2015

The reason you couldn't find any info is because no one does any of that stuff. When you light the lump, the egg is cold. Put the ps in at that time. It all comes up to temp together. Not that it matters. I've heard of guys tossing a screaming hot ps in a snow bank.

wkearney99 · January 2015

Carolina Q said: The reason you couldn't find any info is because no one does any of that stuff.

Now someone searching will find info, along with great support from others.

Maccool · January 2015

I leave 60 watt incandescent bulbs on drop cords dangling inside my three Eggs all winter to prevent cracking, freezing shut, or mold growth from condensation. Otherwise, they just sit out in the open year round here in Minnesota. Accessories likewise. All my charloal is kept in a 50 gallon Rubbermaid trash can.

bigalsworth · January 2015

Over 6 months of the year is below zero (celcius) and lots of that below -30 where I live. I do not do anything different than what i do in the summer and have had no problems.

Edit: also the PS is also in a much hotter zone than your food, flames are what 1200 deg? 30-60 degree difference between summer PS and winter PS is very little compared to that

Cold and the Egg

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