As long as they are out of the wind and not loaded up too much they'll get up to 230-240 in the cold. It helps to keep a few bricks inside, use hot water in the puck dish and keep the door closed as much as possible.
They will but it will just take longer. However they will not come to temperature if the unit is exposed to wind at that temperature. A small insulated box to put it in would likely work . I have mine in the garage and vent it outside with a 30 cfm bathroom fan and flexible dryer duct.
anything to protect the sides from the wind, does not take much. I use mine on my deck near the house in a roof covered section, still very exposed and have used it in colder than -20 with no issues.
What if a person was to get a box from around a new oven, would that be good? Just drop over the top.
I'm sure that would be fine, but I'd cut a hole in the top. I wouldn't worry too much about it though. I've had mine working in some pretty cold temps on the back deck with no issues. Just keep the door closed as much as possible.
Incidentally, I put a brisket in at 1am this morning, should be done when I get home. Can't wait!
I have used mine a number of time when in Fort Mac at -35. A little longer cooking time as well I found, and some condensation freezing at the vent and bottom corner of the door. I bought a roll of the thermal bubble wrap from Rona. I think it was $30 for 20 feet or so. I made a sleeve out of the stuff with duct tape and a vent hole at the top that slid over the unit. I didn't cover the digital box so I could still make adjustments and monitor the heat.
I had no problems with mine last year, other then really dreading going outside to check it. If you are dont burning the wood chips leaving that burner on helps.
I had 0 issue doing pulled pork, jerky, etc last winter.
Bradly smoker and -15
Kim
Linear Mode
