Temperature limits tested!

[Lesta80]

-13DegF this morning when I fired up the keg and put on a lamb shoulder! (-25DegC). I didn’t see any need to change my normal process - Just threw in some Jealous Devil lump, a single fire starter and some bourbon soaked hickory blocks. 40 mins to get the coals going and reach 210.

 

In my defence, it was beautifully and sunny outside, but cold - It’s not gonna get much warmer than that for the next 5 days in Calgary!

 

Anyone done a cook at colder ambient temperatures?

 

[Kamado Smoke]

 Good on you @Lesta80  I've done several cooks in your range... today though.. to chilly almost -40 c here.. good looking meal..Enjoy it and your afternoon!

 

[JeffieBoy]

Stay warm kids!  It’s only minus 12 here today and I decided that the 3/4” of snow that fell overnight didn’t warrant shovelling because of it.

 

I did however decide it was warm enough to toss some ribs on the Akorn for the afternoon and drive my neighbours crazy with the smell.

[byee]

13 hours ago, Lesta80 said:

-13DegF this morning when I fired up the keg and put on a lamb shoulder! (-25DegC). I didn’t see any need to change my normal process - Just threw in some Jealous Devil lump, a single fire starter and some bourbon soaked hickory blocks. 40 mins to get the coals going and reach 210.

 

In my defence, it was beautifully and sunny outside, but cold - It’s not gonna get much warmer than that for the next 5 days in Calgary!

 

Anyone done a cook at colder ambient temperatures?

 

How was your lamb shoulder roast?   I enjoy lamb but never considered smoking.

 

Take car and stay safe.

[Lesta80]

Hey @byee it was really good!

Took around 7 hours but temperature dropped below 200 for a little when I got distracted with work emails!

 

Probably didn’t need the wood chunks as it has enough natural flavour... I used a light coating of Hardcore Carnivore Camo seasoning - This goes really nice on shoulders or boneless lamb pieces.
 

I don’t have any photos of the cooked shoulder... But I found a photo of a lamb rack from a few weeks ago.. Covered in mustard and a breadcrumb/garlic/rosemary combination!

 

 

[byee]

Thanks for the reply!

 

I’ve put lamb on my list to smoke in the next week or so.

 

How are you liking your FireBoard 2 Pro?   Is that a SMAK probe behind the FireBoard?

 

I’ve got the FireBoard 2 Drive and use it every opportunity I can.

 

 

[Lesta80]

On 2/13/2021 at 5:03 PM, byee said:

Thanks for the reply!

 

I’ve put lamb on my list to smoke in the next week or so.

 

How are you liking your FireBoard 2 Pro?   Is that a SMAK probe behind the FireBoard?

 

I’ve got the FireBoard 2 Drive and use it every opportunity I can.

 

 

Sorry @byee only just saw this response..

 

Fireboard 2 Pro is fantastic... I use it on most cooks (except this lamb meal as I thought the cold ambient temperature might damage the controller)

 

I really love that for a majority of cooks I don’t need extra cables and a power supply!

 

Good eye! That is a SMAK probe.... I used to use the Weber instant read probes, but any splash of water and they would die! The SMAK probes have been really reliable and I just couldn’t justify the higher price of a Thermapen..

 

 

[byee]

I recognized the probe because I have the very same one from Amazon.ca

 

I also dislike too many cables coming out of my grill so I decided to run my pit temperature probe under the top vent cap.  I have the FireBoard pit temperature probe piggybacked off the Kamado temperature probe.

 

For my setup, I did purchase a 2.5mm extension cable.