Put a hand of pork on last night (around 8pm by the time the meat went on) and wanted to go through as I have done many a time. Got the WSM sitting at 225/6f pretty nicely right up until about 11pm.
Previously this has then sat there quite nicely and I am normally up at 6am so keep the Maverick wireless by the bed to keep an eye on things.
Got woken up by one of the kids at 1:50am so ad a look at the temp and it was reading 219f - dropped but not much so wasn't worried.
Woke at 6am to find 145f so a panicked stoking of the coals and am now watching it back up at 230f.
The meat never dropped below 140f and is now sitting at 163f.
Lets see how long this takes as I have a whole 5Kg brisket to cook tomorrow night and want any guidance on how the external temp will affect the internal one (i.e. if I am going to leave the WSM in sub zero overnight should I bring the starting temp up so that I don't have to tend to the vents all night)?
Sub Zero Struggles
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JEC
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- Joined: 19 May 2010, 19:25
- First Name: Justin
- Location: Sunny (sometimes) North Devon
Re: Sub Zero Struggles
May be a little late for you now but I found with my WSM that when it was colder I needed to light more coals when using the minion method, I would normally use half a chimney in the warmer months and a whole chimney when it was cold, if it is particularly cold then you need to tend the fire a little more, or buy or make yourself a pit controller