Smoky's Suggestions For Better Cooler Weather Cooking

It happens every year, just about this time. The first cold snap in South Mississippi means that Fall is actually going to cool things off. While most of the US has already had some cold nights, our Canadian friends are feeling wintry weather. Not surprisingly, Canadians seem less inclined to let inclement weather effect their outdoor cooking schedule. With a little planning and creativity we can all extend our outdoor cooking season to year round. We are mostly concerned with the effect on the cooker, rather than on the cook. We can dress for the occasion; the cooker needs our help.

So let’s look at the factors that rob our pits of BTUs, analyze the effect they have and figure our way around them. The big three, in increasing effectiveness, are: temperature, wind and moisture. And their effect is progressively more severe from broiling, to roasting, to barbecuing to hot smoking. So that we all agree on what those terms mean, it is my belief that at least 95% of those who call what they are doing in a pit at 225-350 degrees “smokin’”are really roasting in a smoky atmosphere at the top of that range and approximating barbecue at the bottom of that range. True hot smoking is done below 190 degrees and cold smoking is done below 90. Barbecuing is done between 190 degree and 225 degrees, roasting is done between 225 and 450 and broiling is done above 500 degrees. It stands to reason that the longer the cooking takes the greater the effect of foul weather.

Unless it is pouring rain into the grill, successful broiling just requires that you boost up the fuel pile to supply the extra BTUs needed to reach the desired temperature for the 10 minutes or so needed to broil a steak. Long term cooking is another matter entirely.

The ambient (outside) temperature has only a small impact on the grill, but when accompanied by wind and water, the effects on cooking temperatures and time can be dramatic. Even when the summer heat is upon us, water sucks up BTUs like a biscuit does gravy. While barbecuing pork ribs near Seattle, the weather began to become a little misty and breezy. I was monitoring the temperature in the cooking chamber with a digital thermometer with its remote probe resting on one of the slabs. Although, the grill and I were under cover and the temperature was mild, I watched the temperature inside the cooking chamber take a 20 degree drop in a matter of seconds. Had I not been watching at that moment, I would have been unaware of the sudden loss of temperature.

So, shelter from moisture is essential for maintaining anywhere near normal cooking temperatures and times when roasting, barbecuing or “smokin’.” To start without shelter with threatening weather is rash, to start during any inclement weather is folly. There are a variety of temporary shelters that can be had reasonably, but if you enjoy cooking out and don’t want the weather to control you, a cooking shed, patio, covered deck can change your life.

Next to moisture, wind is the most offensive. Often you can move your portable cooker to a more protected area. If not you can put up a temporary wind break. But, as above, you can construct a more permanent shelter. You may also wrap the cooking chamber in foil covered glass fiber insulation as a temporary, but effective solution.

Wireless Thermometer

Dual Sensor BBQ Thermometer

Perfect Temp 2 Thermometer

In all cases, you will need to increase the fuel pile substantially and provide a little more air flow to offset the BTU loss. This is where the thermometer with the remote probe really comes in handy. You can read exactly what the temperature is at the cooking surface ­ be certain to put the probe on something beside metal. My friend, Don Grissom of the championship “Dueling Bubbas” barbecue team, cuts an Irish potato in half and sticks the probe through the potato with the flat, cut side forming a base. So he gets an accurate read AND a baked potato. However, you do it, you must know what the temperature is in order to know how cooking is progressing.

When I am doing long term cooking, I will often have one thermometer probe inside the meat and one on the meat. This lets me track the progress of the internal temperature as I monitor the cooking chamber temperature. It’s not necessary that you stay there and watch, but it is necessary that you stay aware and confirm that the temperature is rising. You do not want the meat temperature to linger too long in the “danger zone” between 40 and 140 degrees.

Now, let me give you some good advice that you should remember, even if you forget everything else. After you have had the meat in the grill for at least a couple of hours and the temperature isn’t rising as it should, fire up the oven, inside the house, and finish cooking indoors. Just put a drip pan below the meat and put the meat on the oven rack. After 2 hours on the grill, the meat has all the smoke flavor that it needs and you can set the temperature in the oven and let it finish the job. Just make sure that you bring the internal temperature up to 160 degrees for poultry. Naturally you would remove the lamb at no more than 145 and beef roast or pork loin according to your taste. But if you are barbecuing, take the pork butt up to at least 185 and the brisket likewise. The important message is "Don't make conditions more miserable than they have to be."

Have fun,
Smoky

GURU @ Barbecue'n On The Internet
Author and Lecturer
Author of Great American Barbecue & Grilling Manual

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Grilled Garlic Butter-Basted Pork Loin - Paul Kirk's Championship Barbecue

• 1 cup (2 sticks) unsalted butter
• 1/4 cup clover honey
• 6 cloves garlic, pressed
• 1/4 cup grated onion
• 1 cup flat beer
• 1 Tbs minced fresh parsley leaves
• 1 tsp coarsely ground black pepper


• One 3-5 pound boneless pork loin, trimmed of excess fat (but not all of it)

Place pork in a zippered-top gallon size plastic bag along with the sauce and seal. Shake to cover the loin and marinate at least 2 hours in refrigerator.

Prepare a medium-hot fire. Remove pork from the bag and pat dry. Transfer balance of the marinade to sauce pan and bring to a boil over high heat. Let simmer for 5 minutes and then allow to cool. Place pork loin directly over the coals, fat side up. Turn after 15-20 minutes and baste every time you turn the loin. Cook until a thermometer inserted into the center registers 145°. Cook until 155° to 165° if you like yours done more. Let rest for 10 minutes before slicing.

From Paul Kirk's Championship Barbecue

RELEASE DATE: October 21, 2004
PRODUCT: Nexgrill Industries Replace Gas Pressure Regulator (On/Off Gauge) Beefmaster Explorer Outdoor Gas Grill Model Number 720-0001
HAZARD: Gas leak and fire hazard

View this recall on-line at
http://www.cpsc.gov/cpscpub/prerel/prhtml05/05023.html

RELEASE DATE: November 10, 2004
PRODUCT: Five-burner Vermont Castings barbeque grills
HAZARD: Gas leak and fire hazard