Spring Temps For Cue?

G

Grain Belt

is one Smokin' Farker
Joined
Nov 11, 2009
Messages
751
Reaction score
651
Points
0
Location
Northern MN
I know there are many die hards in nothern climates that grill/smoke year 'round, myself included. However, yesterday really struck me as the start of getting back outdoors with the kettle on a more regular basis. I think it is the start of light earlier in the morning and later at night as it relates to my work schedule. Last night I got home around four and fired up the kettle indirect and had had some nice $.88 a pound chicken thighs and tators on the table by 6. I had a big smile on my face and life was good. It was 35 degrees out and sunny. There will be more snowstorms but spring is knocking.

What is your normal spring routine for getting back outside smoking?
 
Maybe the question should be "who hibernates for winter"? I don't BBQ all year long!
 
That ^^^^ +1

Old saying: "There is no such thing as cold weather, just cold clothing".

Although "windy" kinda makes using a kettle a tad more difficult. :mrgreen:
 
I smoke/grill year round. Granted I dont live in the northern temps, but cold/snow wouldn't stop me from smoking some pork or beef.
 
I smoke less in winter but don't stop completely. However, I was looking at this pic of warmer, greener times and was thinking I won't mind getting to that point again, especially if this 40 degree/rain crap is all we're gonna get!

IMG_0857_zps5a1468cc.jpg
 
Sorry, I live in SoCal so I can't relate. I take the year round grilling temps for granted so I have no idea what it's like to live in colder regions. I'll probably wimp out with anything close to freezing.
 
I live in SC, so it's a little easier to stand the eliments. I don't grill/smoke AS MUCH during the winter, but I don't stop either. Also, most of mine gets cut back from refing bball, so it's more from being busy and not from it being cold.
 
Honestly, I'm not a huge fan of summer cooking. Spring and Fall I can handle but Summer can just be cruel. STL and our 98 degrees with 1000% humidity is waaayy worse than 28 degrees and snowing. So I'll venture to say that winter is my favorite Q season.
 
Now that it's still daylight outside when I leave the office around 5 I'll be doing far more grilling. I don't mind running the smoker when its dark out, but I find that I don't like grilling as much in the dead of night (which in the winter around here sets in at about 4:00 PM). Now that we've put the dark days of winter behind us I'll be out on the grill 4 nights a week or so.
 
I look forward to spring/summer weather and smoking. I'm one of those that are addicted to meat cooked over fire, so I do it year round in the rain, snow, wind, cold, etc. The difference is in the warmer months I get to sit beside my smoker or grill and enjoy a cold beer while smelling that sweet aroma while watching the kids play in the backyard....good times. Now ya got me nastalgic, I can't wait.

There are only a few times that I have opted not to Q. Normally it is because the wind at my house is sustained at above 45mph with gusts around 60mph. I hate chasing stuff in the wind.
 
Well, my personal record is a 30 lb. turkey on a Weber kettle with an extension at
-18. It took three loads of coals to get the big thing done but it was really good. I have read about a few Alaskan and Canadian brethren who would consider that a winter heat wave but it was something to me.

That being said, I just really felt like being outside yesterday with the temp at 35 and the light until 6+pm. Maybe it is a northern climate thing but the talk around work is the possibility of winter coming to an end. Anyways I was just happy with my pure enthusiasm to be out grilling and thoroughly enjoying it.
 
Grain Belt said:
What is your normal spring routine for getting back outside smoking?
Click to expand...

I guess I coulda answered your question. This year my plan is to clean my UDS really well and repaint it. I built it early in the winter and just got a light coat of paint on it. Still need to put on some side tables or build a cart with table for it.
 
The only difference between winter and summer cooking is the amount of clothes you have on.
 
Meat..................Check
Smoker Lit...........Check
Beer...................Check
Weather forecast...............who cares
Smoker ready, meat on, beer opened...........triple check
 
Winter doesn't stop me from firing up the smokers and the Weber kettle but it does impact the sitting in a lawn chair, drinking a cold beer...well at least the sitting in a lawn chair part. :wink:


I am looking forward to loading up some cookers and doing some camping out at the lakes this spring/summer.
 
I cook year around outside. Wind, rain, snow doesn't matter to me. If its really nasty out I just slide the cooker closer to my patio door. I have three foot overhangs on my roof keeps most of the rain and snow away and I keep an eye on things from inside.
 
You must log in or register to reply here.

Similar threads

cayenne
OK...The chainsaw for proper length splits solved the problem!!
Replies
9
Views
715
Kevin James
K
J
Long Post of Disappointing Rants and Dreaming of a LSG Pellet Grill
Replies
4
Views
1K
jrTheSmoker
J
motoeric
Bbq story
Replies
14
Views
1K
oldgfbbq
O
B
Ribs & Wood! Yeaaaaaaah!!
Replies
7
Views
431
TC Smoke & Que
T
K
Brisket dialed in, FINALLY!
2
Replies
33
Views
3K
Kevin James
K
Back
Top