Would there be any problems with the storage of a BS in an unisulated shed and then used outside in the winter. As far as heating goes would there be a risk of damage or is it heating up so slowly that it tempers itself. Unfortunately I don't have a space with proper ventilation inside so my only option is outside in the winter elements. ritzdeliman
I don't see where the cold would make any difference. My old smoker wasn't insulated and I never had a problem. My biggest enemy was the wind. I would deffinatly preheat for an hour or so before you cook. keep'er outa the wind and rain/snow I would think you will be fine.
Glenn
"You don't need a Hibachi to cook Japanese!"-BMW Motorcycles
Hey Ritz- I am stuck smokin in winter weather (feels like half the year) and have stored the BS in an uninsulated shed for quite some time and have never had any issues plugging it in and letting her rip. I make sure I let it preheat before adding any food and try to ensure that I wipe down the door seal and top vent after each use (they freeze shut). Just this past weekend I made one of my favorites-Kummoks teriyaki salmon- it was snowing like a son of a blitch but the BS delivered like usual. Need to build myself one of the ingenius boxes that some here have built to shield it from the elements.
Smoke hard!
Cold Smoke
I have a concrete back patio that I set up on for smoking. My problem and additional question for this topic is....
I can't get my BS to get above 250 degrees F. I bought mine in the winter so I don't know if it has to do with it being 30 Degrees F outside, but I hope it gets hotter in the summer. (I like to smoke roast meats).
Richard, the weather plays into it. I smoked in November when weather started at 15 degrees in the AM, with both cabinet and smoke generator, after an hour empty, I did get it up to about 300 or just above, by then the temps were nearing upper 20s. Once sun came up, I easily was able to heat it good. up or down.
The other day, I smoked outside in afternoon with temps in upper 30s and heated ok, but once sun went down, temps jumped into 20s, and I was able to keep it nicely at 200. with smoke generator off. I extracted the turkey and maxed the cabinet slide. It would not get above 220. temps in mid to low 20s.
And I was using the BS in full shade exposed with house sheilding light winds.
With sun, in summer I am sure I will have hard time keeping temps down.
The Medina's in Maryland's Eastern Shore
Richard,Why the heck would you need to go above 250F? Your not smoking any more at that temp, your baking in a smokey oven. Your gonna dry the outside of your meat to the point of cardboard before the inside comes up to a safe temp. There's a reason why the "LOW AND SLOW" sloggin is always popping up in conversations.
Big or small you can smoke'm all!!!
It was 30 degs today and I smoked 5 Mallards. I preheated for an hour on high and temp got over 250 deg. Loaded her up and hit the smoke. It took about an hour to get back up to around 200 deg, I got her around 210 deg cooked the Mallards for 5 hours total (180 deg breast temp) with 4 of that being apple smoke. They turned out great. This was my first smoke with the BS and it was great. I wanted something simple to use and this is it. I have smoke for a few years using a LP/charcoal bullet shaped smoker. I won't be going back. Love the ease of use and flavor.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by RichardT</i>
<br />I have a concrete back patio that I set up on for smoking. My problem and additional question for this topic is....
I can't get my BS to get above 250 degrees F. I bought mine in the winter so I don't know if it has to do with it being 30 Degrees F outside, but I hope it gets hotter in the summer. (I like to smoke roast meats).
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Welcome to the Forum, Richard. The Iceman is correct--you probably don't need to go above 220F for smoking purposes. If you're trying to finish off a chicken or turkey quickly after the smoking is done, the grill or oven is a better choice. If the high end temp you can achieve with the BS is important to you, don't trust the door thermo for your readings--double check it against a good oven thermometer. Better yet, get a Maverick ET-73 dual probe remote temp monitor. HTH
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Jimbo</i>
<br />It was 30 degs today and I smoked 5 Mallards. I preheated for an hour on high and temp got over 250 deg. Loaded her up and hit the smoke. It took about an hour to get back up to around 200 deg, I got her around 210 deg cooked the Mallards for 5 hours total (180 deg breast temp) with 4 of that being apple smoke. They turned out great. This was my first smoke with the BS and it was great. I wanted something simple to use and this is it. I have smoke for a few years using a LP/charcoal bullet shaped smoker. I won't be going back. Love the ease of use and flavor.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Welcome, Jimbo! How did you prep your ducks before popping them in the BS? Were they fatty after they were done?
John
Newton MA
WOW !!![:D]
Thanks for all the quick response to my input. [Iceman], yes... sometimes I just want to slow roast with some smoke (an oven with smoke). Such as slow roasted BBQ pork ribs [non-brined] just baked with smoke.
My patio is covered and somewat shielded from wind, but there is still quite a bit of air movement and the temp is quite cold [Oregon] I haven't gotten past 250 after an hour with no contents and the thermal slide all the way up.
Anyway... I DO APPRECIATE ALL THE QUICK RESPONSE.
PS... Iceman.. my dad taught me a long time ago that you should listen to seniors.. and I see your a senior member........
I'm listening. I am terrified at 35 years of age from almost dieing at 23 from food poisening that had me in the hospital for three days sucking the IV for fliuds while it released from every opening I had... I would have taken death in that particular instance of my life.
BUT, I can't get past that smokey flaver and I'm coming around to those that are teaching me to smoke.
Thanks, I feel better now, by the looks of it I'll be at 40 below for a while. Ritz
Hi Ritz.. as you can see.. I'm right there with you. I can't smoke in a enclosed area. I am stuck with the elements....
What is the average temp in your area and what temp have you been able to achieve?
I'd say that average temp in the area is around -12 to -15 for two months of the year. Preheating is a must as I have found out and have'nt had any probs yet but the winter is just startin. The major issue is the cold hands and frozen beer hahaha. Ritz
HAHA!!!
Ritz... that's just my point. I'm still tryin' to figure out if there is somthin' wrong with my BS. Your outside temp is sooooo much lower than mine and I still can't get the higher internal temps.
Hi RichardT, welcome to the forum. [:)]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">almost dieing at 23 from food poisening <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Take a look at this site, it may put your mind at ease a little that there is no additional risks from cold smoking or hot smoking "low and slow" providing the basic rules of food hygiene are adhered to.
http://www.susanminor.org/
In particular have a look at the Curing and Brining section and Food Poisoning and Food Hygiene Part 2.
There is also a wealth of recipes and other useful information which can be accessed easily from the sticky at the top of each topic list on this forum.
Oldman did a stunning job on this, it is well worth exploring.[:)]
Manxman.
[/quote]
Welcome, Jimbo! How did you prep your ducks before popping them in the BS? Were they fatty after they were done?
John
Newton MA
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John,
I rubbed them down with oil and then garlic, salt and pepper. They weren't fatty. The Mallards we get have very little fat on them, especially when compared to farm raised ducks.
Sounds delish, Jimbo . . . may have to take up hunting!
John
Newton MA
Hi all, Just got a BS for Christmas and am new here. I've been doing all my smoking previously in a homemade barrel smoker heated with charcoal. I have been able to smoke in 30 below C. The biggest problem I've had with the elements is inconsistent temps within the smoker. Lots of monitoring and shifting racks to even out the process was a pain and frequent opening added time, but an eye on the IT always made for good results.