Cold weather outdoor cooking!

[2porscheguy]

- 22C (- 8F): Brussel Sprouts with pecans and a strip loin on the Tuscan grill!









🔥
Yummy! 👌

[LWJ]

Wow!

[wswartzwel]

Nice!

[flatbutt]

That's showin' 'em!

[jhynesrockmtn]

Lovely!

I smoked a pork butt yesterday for my wife's annual christmas eve get together. The colder weather helped to keep the pellet grille at a solid 225 the whole day. Not that cold though!

[vash]

dang...that all looks good.

do you have to speed walk the food back into. the house so it doesnt chill off? I would love the occasional winter event like that. make huge batches of soups and stock and cool them down outside.. no food safety issues there!!

[vash]

what oven is that?

[HobieMarty]

Oh man that looks so good!!!

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[2porscheguy]

Originally Posted by vash

what oven is that?

It was my 65th birthday present…love it!

[Shaun @ Tru6]

That is living! Great pizza oven.

[911 Rod]

Food always tastes better when you have to work for it!

[2porscheguy]

Originally Posted by jhynesrockmtn

Lovely!

I smoked a pork butt yesterday for my wife's annual christmas eve get together. The colder weather helped to keep the pellet grille at a solid 225 the whole day. Not that cold though!

Smoked pork shoulder/butt…..on the Traeger…YES!!

So you smoke it at 225 the whole time and for how long?

[2porscheguy]

Originally Posted by 911 Rod

Food always tastes better when you have to work for it!

110% agree! It's a bunch of work using the outdoor oven especially on the Arctic tundra that we are faced with up here in southern Alberta. Lol! It takes about 30 to 40 minutes to get her to a good temp and of course as soon as you remove the cover the temp will drop precipitously especially at - 22C with any whiff of a breeze. You've got to keep the firewood topped up and, of course you do need a good quality hardwood...I use maple, cherry, and alder. BUT...the taste just can't be beat!

[2porscheguy]

Originally Posted by vash

dang...that all looks good.

do you have to speed walk the food back into. the house so it doesnt chill off? I would love the occasional winter event like that. make huge batches of soups and stock and cool them down outside.. no food safety issues there!!

Yes but the back door to the kitchen is about 12 feet away. However when using the cast iron skillet I’ve built a small cool down table so that I can let it cool down a bit for 10-15 minutes before transferring it to our kitchen.


Must haves….fireproof BBQ gloves, large pipe wrench…. You ABSOLUTELY MUST wear safety glasses at all times as well as sparks constantly fly out with any wind!

[2porscheguy]

Originally Posted by Shaun @ Tru6

That is living! Great pizza oven.

Totally! Yes, when you're outside in the deep freeze for over an hour BUT you're working around a 600F oven? Life really ain't so bad!! HeeHee!

[vash]

thanks Alex..

might see if I can team up with a sibling and get that for my brothers retirement gift.

[cjh]

I grill year round in MN. Probably 300 days a year.

[jhynesrockmtn]

Originally Posted by 2porscheguy

Smoked pork shoulder/butt…..on the Traeger…YES!!

So you smoke it at 225 the whole time and for how long?

225 uncovered until it reaches about 160 degrees, then cover in a foil boat with apple cider vinegar until about 200. I usually bump the temp to 250 or so for that part. Takes a solid 8 hours or so to cook 8 pounds.

[2porscheguy]

Originally Posted by vash

thanks Alex..

might see if I can team up with a sibling and get that for my brothers retirement gift.

www.ciaobellapizzaovens.com

It's a Canadian company out of Toronto, ON but I'm sure that there are many more options for you in the US. They also have dual fuel ovens which may be more practical for some people that don't have access to a decent supply of good quality hardwoods. On that note Vash, are you allowed to burn firewood in southern Cal at all?

[2porscheguy]

Originally Posted by cjh

I grill year round in MN. Probably 300 days a year.

LUV IT!!