Jump to content

Temperature limits tested!


Recommended Posts

-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?

 

5AFEBBCA-0373-4ECE-94D0-4F5F87E506A2.jpeg

DBFF2431-DC43-4602-98FB-D28BA452569A.jpeg

BFC109EC-C994-4AD4-BC04-2F63AE36BA12.jpeg

Link to post
Share on other sites

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.

Link to post
Share on other sites
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?

 

5AFEBBCA-0373-4ECE-94D0-4F5F87E506A2.jpeg

DBFF2431-DC43-4602-98FB-D28BA452569A.jpeg

BFC109EC-C994-4AD4-BC04-2F63AE36BA12.jpeg


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

 

Take car and stay safe.

Link to post
Share on other sites

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!

 

 

B3052C5F-BCC4-4327-B708-B4A6D370E39C.jpeg

3749B4AF-35FC-4C4D-B7EF-809AF4B37B35.jpeg

Link to post
Share on other sites

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.

 

 

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
  • Similar Content

    • By Lesta80
      No more to say really...  2 years now with the keg, no regrets  - Except for the time I cleaned the outside with cleaner and ruined the finish! But it doesn’t affect the cook!!!!


    • By Spaggy
      https://www.youtube.com/watch?v=u7VkUCz_UvI
    • By K'man
      It's the time of the year when I like to make little treats for friends at Christmas.  Smoked cheese goes over very well here.
      Actually the Kamado has very little to do with the cold smoking process, it's just handy to use.  I find the Cold Smoker Tray from A-Maze-N Products works very well.  It does not generate any amount of heat.  I've had good success doing this before but you have to be aware of outside temps.  Temps above 70˚F will cause to the cheese to soften and deform.
      For this smoke I'm using Alder wood chips and 2 year old Balderson Cheddar.  I will smoke the cheese for two hours and let it rest over night then vacuum seal it so it can age for 2 weeks.
      Further pics to follow.
       



×
×
  • Create New...