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That damn artic vortex is lounging over Alberta, Canada like a drunk who won’t leave his chair at his favourite dive bar. It’s the 13th day of -27 F - -32 F windchill cold. I had to use my torch to thaw the upper and lower vents to open them. It’s one of the worst February’s we’ve had in 21 years. Normallly it’s 10 F to 40 F most recent years with the expcetion of the odd cold day. We are getting use to warmer winters. it was too cold to use the Joetisserie last night so I opted for roasting instead. I decided to make a trurkey breast and roast vegetables in a foil pan using the same method used to cook a spatchcock Turkey. I just had lump banked to the front and rotated the cook halfway through. This ended-up backfiring on me: I started to run low on lump with the Turkey still at 155 F; I used the oven to finish the final 5 F for a 160 F finished temp. The Joe dropped to 225 F from the original 325 F cooking temp. I could’ve added more lump to recover the temp back to 325 F to finish the cook on the Big Joe; it wasn’t worth it for 5 degrees. The oven finished the turkey in 10 minutes. It was a mistake to run a half load of Maple lump and one halfmoon defector in the insanely bitter cold temps. I would’ve been better off if I had used a 80% full Kick ash basket of lump with both deflectors in both sides versus trying to use a half load method in the bitter cold. It worked out the the result was great as you can see from the picks below. For a laugh, I had to use my torch to close the lower vent because it froze open and I couldn’t close it without taking a torch to it for 20 seconds to thaw it. This is Alberta cold; not that Texas cold some American think is actually cold. Thank god it wasn’t Winnipeg/Minneapolis cold. Everyone has their limits.