This post utilizes the marinade I made in my last article “Drunken Marinade“.
I love to smoke. I use my smoker all year long even in the winter. It is a common belief that it’s difficult to do this when it is snowing and frigid outside. Not true. In fact I have been successful even with my electric smoker.
To accomplish this I insulated the outside. The next smoker will have a more professional wrap, but what I have works.
Tips for solid snow smoking
1. Marinate the meat at least over night. Beef can marinade for days. Chicken should only have a few hours.
2. Consider milder wood like pecan and fruit woods (apple, peach) that is more forgiving and allows you to smoke continuously. The strong stuff like hickory is too easy to over do, plus it’s just so common. Shake things up and experiment. I commonly mix my woods during the same smoke (apple and pecan for example).
3. Keep the water tray full. It helps to prevent the meat from drying out. Just grab some (clean) snow.
4. Enjoy a beer. This is the best part about smoking outdoors in the winter. Bundle up grab a beer and chill.
5. Smoking takes time, throw in some appetizers to tide you over. We added cheese stuffed, bacon wrapped jalapenos.
Seems nobody hangs out, outside in my neighborhood. I’ve always thought this was weird but it does help my smoking by limiting distractions. I can tend to the smoker for hours and not have any surprises.
My Smoker Settings for beef and pork
1. Temperature: I run low at 200-210 degrees
2. Time: Minimum of 5 hours. Check the meat moisture for the last hour (tinfoil helps). Internal temps need to be safe.
Have fun and Cheers!