Just fired mine up on new years. -20c here. Worked fantastic. Took a bit more fuel is all I found. Thanks for all the great videos. I owe all my cooks to you.
Hi James, very glad that you went back to talking about Komodo drills. Keep coming up with the things what to do with the Camaro and recipes for the Camaro. Thank you again.
Thanks James. You really help people being a better cook and being nicer to their precious Kamados by giving great tips and tricks. At least, I have learned a lot ☺️👍
I live in San Diego, California. I have no idea why I watched this video but I can remember a couple years back. It was so cold. I had to put on a long sleeve shirt to finish the BBQ🤭
I cook outside all year, regardless of weather. In Ottawa that means routinely cooking below -10 C, and occasionally below -25. No worries at all, although I do take a lot of the precautions you describe (and have resorted to pre-heating my deflectors in the oven at 200F or so to ensure they aren't carrying any moisture). And I second the comment regarding the Primo content -- after years of thinking about it I finally bought the extension racks and the fredstone after your Primo double indirect, and they've been brilliant. Keep up the great work! Edit: no idea how the strike-out got in there, and I can't seem to get rid of it. Sorry about that!
I have always been a little nervous about using my Kamado in December though February. Unless it's in the high 30's here in Minnesota. And, I keep it in the garage, so it keeps it dry. Mostly use the pellet grill when it's this cold. Below 0 here today. Thanks for another good video today. A nice way to wake up on a Sunday morning.
For the mold issue with a grill cover - through some trial and error I think I've found a solution. After your cook, crank the heat above 500 for 5-10 minutes, then shut all vents and let it cool down completely. This should help kill a majority of viable spores in the grill. The next day, before you put your grill cover on, open the top and bottom vents ~25% to promote airflow and decrease condensation. With this method I haven't had mold even through prolonged storage outside during wet season.
Good info.Basic common sense goes a long ways here. I use my KJ jr & WSM year round regardless of weather. A pitcher of room temp water will melt / unstick the top half and chimney's. I've never had an issue breaking one until I dropped one on the blacktop. Anxiously awaiting the answer (video) of your cure for WSM in cold weather.
Lot of good points in this video. I do store my Lg Green Egg outside year around in Colorado with a cover on it all the time when not cooking. I have used my egg in snow storms along with below 0F to cook briskets, butts and steaks. The trick I found with cooling off the egg is to remove the cast iron daisy wheel and place it on my grates and replace it with Smokeware's chimney cap with the flat plate insert. Even if it is snowing, I let the egg come down in temp till I can hold my hand on the dome and then place the green cover over the egg. The remaining heat of the egg evaporates any moisture under the cover and in the morning I remove the cover to let the sun in. I never had any problems with my egg in the 15 years I been using her. I did a cold smoke of salmon and cream cheese on Dec 7th using a smoke tube and pellets that turned out wonderful on Dec 24th dinner. I going to have do this again before spring and keep it for this spring and summer.
Great video as usual James. Would be great to hear tour thougys on winter accessories. Specifically in thermometer/probes. I'm interested in getting a meater pro blick, but anxious about connectivity and battery life in winter. BTW, is meater still the king in your opinion? Last video in the subject is 1 year old.
I did two pork butt roast yesterday (low & slow) on my Joe up here in Ottawa yesterday ( -21 with wind chill)… everything worked great except my meat thermometer base unit that needs to sit outside the dome froze up. Time to invest in a Meator Set 👍…at least that’s what I’ll tell my wife
Your videos are the best. Yesterday we went and finally got our classic 3 and we are excited to be using it. So far its not even been outside as we but it all together inside plus its -10 degrees Celsius here in nova scotia so i don't feel like BBQing lol. I wanna send a belated Merry Christmas and a happy new your to you and your family and i hope you guys had wonderful holidays. Again thanks for all the videos you do, it surely does help that's for sure 😉👍
@SmokingDadBBQ thank you, oh I hope so. It's definitely a learning curve but if I got issues I know what you tube account to go see for fixing the issue lol 😉
I have my review after 6 months of tests still to come out. I get results so similar I am confident my methods can be translated or adapted after coming out with a double indirect setup. If they make some gear that makes it easier to do that I will show it as an update for sure
Hi James, Could you please review one of the Vision grills line up? Or if you're willing to travel to Pittsburgh, Pennsylvania we could make a collab on it. Would love to learn from you to make a brisket.
@smoking Dad BBQ, when you use your Grill Gun, how long are you lighting coals before you're happy with the amount of coals that have lit/turned gray? I use a Harbor Freight weed torch (same thing, just not as fancy) and I typically torch the coal for 1-2 mins steady. Curious if you do something differently. Thanks for the awesome content as always!
That’s for the tips! I’ve noticed my x-ring has a little rust forming despite fairly regular use (1-2 a week). Do you have advice for how to deal with that? I’m thinking it’s the extra moisture. I keep it covered, but like you said: sometimes you finish a cook and wait to cover until the next morning.
Kamados are pretty amazing at maintaining heat in really cold weather - I actually enjoyed mine more in the winter than the summer for that reason. Something really cool to watch it truck along dead steady while the wind is howling, snow’s falling etc. I’m not sure whether you’d have any problems with some of the components at that temperature though. Not sure what happens to an airlift hinge for instance when you try to use it at forty below. Pretty confident that even if I’m right though I wouldn’t enjoy the experience.
The colder the weather, the higher the air density which means more oxygen gets consumed in your fire. As a result, you'll likely burn more charcoal but your grill will rip hot pretty quickly. This is why gas and coal fired power plants run more efficiently in winter. Cold air, more efficient combustion, more steam, more electricity.
I did a cold smoked salmon for new year. temperature didn't go higher than 60C, and had it slowly cook for a long time. I did add some smoking chips 3 hours in. [used a heat deflector to keep the temp down even more]
@@SmokingDadBBQ It was about 6C outside. so it did make the grill take longer to heat up, which helped a lot keeping it colder, because the last time I did it I went way to hot and the result was a lil dry [which was for easter].
Yes you can. I been using a spider rack with a pizza stone next to the charcoal with an EggExpander with cast iron deflector above the spider for years in Colorado year around. I fired up the Green Egg last night during a snow storm here to cook hamburgers.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Just fired mine up on new years. -20c here. Worked fantastic. Took a bit more fuel is all I found. Thanks for all the great videos. I owe all my cooks to you.
Thanks. Cheers 🍻
Hi James, very glad that you went back to talking about Komodo drills. Keep coming up with the things what to do with the Camaro and recipes for the Camaro. Thank you again.
Thanks James. You really help people being a better cook and being nicer to their precious Kamados by giving great tips and tricks. At least, I have learned a lot ☺️👍
I appreciate that!
I live in San Diego, California. I have no idea why I watched this video but I can remember a couple years back. It was so cold. I had to put on a long sleeve shirt to finish the BBQ🤭
Haha trying to not be jealous right now
I cook outside all year, regardless of weather. In Ottawa that means routinely cooking below -10 C, and occasionally below -25. No worries at all, although I do take a lot of the precautions you describe (and have resorted to pre-heating my deflectors in the oven at 200F or so to ensure they aren't carrying any moisture). And I second the comment regarding the Primo content -- after years of thinking about it I finally bought the extension racks and the fredstone after your Primo double indirect, and they've been brilliant. Keep up the great work!
Edit: no idea how the strike-out got in there, and I can't seem to get rid of it. Sorry about that!
@@paulapincombeandrolandlega6287 XXL primo owner here. I am still waiting on Primo to start selling accessories for this new grill
Perfect timing, Greeting to all from Norway! :)
Hello there!
Very timely video as we're under a winter storm advisory today. Thank you for the tips!
Just drove back from FL a day early to avoid the storm along the east coast
I have always been a little nervous about using my Kamado in December though February. Unless it's in the high 30's here in Minnesota. And, I keep it in the garage, so it keeps it dry. Mostly use the pellet grill when it's this cold. Below 0 here today. Thanks for another good video today. A nice way to wake up on a Sunday morning.
For the mold issue with a grill cover - through some trial and error I think I've found a solution. After your cook, crank the heat above 500 for 5-10 minutes, then shut all vents and let it cool down completely. This should help kill a majority of viable spores in the grill. The next day, before you put your grill cover on, open the top and bottom vents ~25% to promote airflow and decrease condensation. With this method I haven't had mold even through prolonged storage outside during wet season.
My garden looks the same today, so perfect timing for me! Thank you for the great tips.
You are so welcome!
Good info.Basic common sense goes a long ways here. I use my KJ jr & WSM year round regardless of weather. A pitcher of room temp water will melt / unstick the top half and chimney's. I've never had an issue breaking one until I dropped one on the blacktop. Anxiously awaiting the answer (video) of your cure for WSM in cold weather.
Thanks. Much appreciated from 🇸🇪. Minus 20 degrees C now..
Perfect grilling weather
Lot of good points in this video. I do store my Lg Green Egg outside year around in Colorado with a cover on it all the time when not cooking. I have used my egg in snow storms along with below 0F to cook briskets, butts and steaks. The trick I found with cooling off the egg is to remove the cast iron daisy wheel and place it on my grates and replace it with Smokeware's chimney cap with the flat plate insert. Even if it is snowing, I let the egg come down in temp till I can hold my hand on the dome and then place the green cover over the egg. The remaining heat of the egg evaporates any moisture under the cover and in the morning I remove the cover to let the sun in. I never had any problems with my egg in the 15 years I been using her.
I did a cold smoke of salmon and cream cheese on Dec 7th using a smoke tube and pellets that turned out wonderful on Dec 24th dinner. I going to have do this again before spring and keep it for this spring and summer.
This will be saved (along with several other of your videos…) for when I get my Primo XL in the spring… thanks James 👍🏼👍🏼
right on!
Great video as usual James. Would be great to hear tour thougys on winter accessories. Specifically in thermometer/probes. I'm interested in getting a meater pro blick, but anxious about connectivity and battery life in winter.
BTW, is meater still the king in your opinion? Last video in the subject is 1 year old.
Love watching your videos James, I’ve learnt a heap of tricks for my BJ1 and LJ.
Thanks, glad I could help!
Upgrading to nomex gasket from the factory felt helps with freezing issues. Had mine for 11 years in all weather on patio.👍
I ordered one but haven’t installed it yet
Great video as always. You have some seriously strong content. Thanks.
I appreciate that!
I did two pork butt roast yesterday (low & slow) on my Joe up here in Ottawa yesterday ( -21 with wind chill)… everything worked great except my meat thermometer base unit that needs to sit outside the dome froze up. Time to invest in a Meator Set 👍…at least that’s what I’ll tell my wife
Thank you James!! I look forward to Sunday morning with you. Question? Where and what are the gloves you use when you are setting up your grills?
Your videos are the best. Yesterday we went and finally got our classic 3 and we are excited to be using it. So far its not even been outside as we but it all together inside plus its -10 degrees Celsius here in nova scotia so i don't feel like BBQing lol. I wanna send a belated Merry Christmas and a happy new your to you and your family and i hope you guys had wonderful holidays. Again thanks for all the videos you do, it surely does help that's for sure 😉👍
Thanks so much! I hope you have a wonderful year with your new grill
@SmokingDadBBQ thank you, oh I hope so. It's definitely a learning curve but if I got issues I know what you tube account to go see for fixing the issue lol 😉
My Bge cracked with winter cook warranty did not go through never BGE again!! Love my Primo XL
Great tips, James!
Much appreciated
Thanks James! I have a quick question. Are you going to do some additional Primo grill vids, Orr was there not enough interest?
I have my review after 6 months of tests still to come out. I get results so similar I am confident my methods can be translated or adapted after coming out with a double indirect setup. If they make some gear that makes it easier to do that I will show it as an update for sure
Hi James,
Could you please review one of the Vision grills line up?
Or if you're willing to travel to Pittsburgh, Pennsylvania we could make a collab on it. Would love to learn from you to make a brisket.
Great maintenance tips!
Much appreciated
Thanks for the advice, I'm about to smoke a beef roast in -11C.
Enjoy
@smoking Dad BBQ, when you use your Grill Gun, how long are you lighting coals before you're happy with the amount of coals that have lit/turned gray? I use a Harbor Freight weed torch (same thing, just not as fancy) and I typically torch the coal for 1-2 mins steady. Curious if you do something differently. Thanks for the awesome content as always!
Once the coals ash over white you can stop. Only difference is if I want hot for pizza or steak than I ignite more to reduce the wait
That’s for the tips! I’ve noticed my x-ring has a little rust forming despite fairly regular use (1-2 a week). Do you have advice for how to deal with that? I’m thinking it’s the extra moisture. I keep it covered, but like you said: sometimes you finish a cook and wait to cover until the next morning.
Spray it with cooking oil after removing the rust next heat cycle kinda like you would for seasoning cast iron
Man you guys have some cold weather in Canada. Here in Sydney Australia its summer and it’s 40c outside. That’s over 100 in the old scale.
So jealous
I doubt I could keep temperature on my smoker where I live. Routinely gets down to -40C in winters here. I just pray for spring.
Kamados are pretty amazing at maintaining heat in really cold weather - I actually enjoyed mine more in the winter than the summer for that reason. Something really cool to watch it truck along dead steady while the wind is howling, snow’s falling etc. I’m not sure whether you’d have any problems with some of the components at that temperature though. Not sure what happens to an airlift hinge for instance when you try to use it at forty below. Pretty confident that even if I’m right though I wouldn’t enjoy the experience.
The colder the weather, the higher the air density which means more oxygen gets consumed in your fire. As a result, you'll likely burn more charcoal but your grill will rip hot pretty quickly. This is why gas and coal fired power plants run more efficiently in winter. Cold air, more efficient combustion, more steam, more electricity.
I did a cold smoked salmon for new year. temperature didn't go higher than 60C, and had it slowly cook for a long time.
I did add some smoking chips 3 hours in. [used a heat deflector to keep the temp down even more]
The cold helps for sure
@@SmokingDadBBQ It was about 6C outside. so it did make the grill take longer to heat up, which helped a lot keeping it colder, because the last time I did it I went way to hot and the result was a lil dry [which was for easter].
For the frozen gaskets, would a heat gun also work from the outside?
If you can manage not burning them. They shrink under heat, maybe a heat gun or hair dryer vs fire
Been grilling 5 winters now without problema or any cracks. At best it was -31c.
When did you get a BGE ?
Late summer. I did a which KJ accessories fit video on it and a gift guide for eggs video in the fall
Can you do a double indirect on a large Big Green Egg?
Yes. I have it recorded and will be out soon
Yes you can. I been using a spider rack with a pizza stone next to the charcoal with an EggExpander with cast iron deflector above the spider for years in Colorado year around. I fired up the Green Egg last night during a snow storm here to cook hamburgers.
Taking a Kamado up to 700F when it's -25F (-32C) brings up a whole other set of questions that all start with "Why..."
While throwing the fire starters in, hum to California Dreamin’....
Hahaha love it
And here we see the reasons why people buy a steel kamado. "No fuss, until it rusts."
MY KJ is 24/7 365 in Western PA.
Cheers 🍻
It's mind boggling to me how some people think whacking a frozen ceramic bbq to get seized parts loosened up is a good idea. Mind boggling.
Absolutely mind boggling. Bad idea
Get a broil king keg :)
They are so efficient I did a brisket in -20 with what felt like a handful of charcoal lol 😂
BEST solution is to switch to an all steel direct heat smoker. You can hit it with a sledge hammer and they won't crack 😂
Common sense, Keep It Simple Stupid solutions. I can believe that this video will save marriages.
😂