Cold Weather Weber Indirect Cooking

Howdy,

Im looking forward to cooking a bone-in marinated turkey breast outside on my Weber Kettle using indirect heat this Thanksgiving. I've made this recipe many times successfully, but not in real cold weather. The forecast says it might be pretty cold (below 30 and falling).

Probably a stupid question but I will throw it out the the group: When using indirect heat in the Weber, will I need to replenish the coals more often than usual because it is cold outside? Does the grill heat dissipates faster in cold weather? I will be monitoring my cooking temp closely and plan on having an extra chimney starter of hot coals for subsequent additions.

Thoughts?

Yes, you will burn through the coals quicker. Wind affects the cooking temperature/burning time also. Your plan to monitor the temp and add coals if necessary is sound.

I don't think it's going to be cold enough to make a huge difference, but it might extend the cooking time a small amount. The biggest factor is the wind. If it's real windy, you'll burn through coals quicker. The wind could have a bigger effect on your cook than the temps, IMO. From what I've heard, it's supposed to be cold, but I haven't heard it will be particularly windy, so you should be OK.

champs2005 wrote:Howdy,

Im looking forward to cooking a bone-in marinated turkey breast outside on my Weber Kettle using indirect heat this Thanksgiving. I've made this recipe many times successfully, but not in real cold weather. The forecast says it might be pretty cold (below 30 and falling).

Probably a stupid question but I will throw it out the the group: When using indirect heat in the Weber, will I need to replenish the coals more often than usual because it is cold outside? Does the grill heat dissipates faster in cold weather? I will be monitoring my cooking temp closely and plan on having an extra chimney starter of hot coals for subsequent additions.

Thoughts?

From 80 to 30 is only 50 degrees not a huge difference the only real change is how you are willing to stay outside.

Thanks for the input. It makes sense that windy conditions could make for a faster burn. It wont be a big deal to duck outside to set up the coals and check the temp every now and then. Lawn chair and cooler of beer next to grill? Maybe not this time!

champs2005 wrote:Thanks for the input. It makes sense that windy conditions could make for a faster burn. It wont be a big deal to duck outside to set up the coals and check the temp every now and then. Lawn chair and cooler of beer next to grill? Maybe not this time!

It shouldn't take all that long to cook a turkey breast...even indirect. You should be fine with a single visit to the grill around 45 minutes into the cook and then another one at the end.

champs2005 wrote:Lawn chair and cooler of beer next to grill? Maybe not this time!

Just add a fire pit and go with a dark beer (or Port, always a good choice in cold weather).

I agree with all the other posts, basically add a few more coals, open the vents a touch more, and you're set. If you can find a spot out of the wind you'll save yourself some coal, but will still be all set.