Cold Weather Smoker/Welding Blanket

[Smoke'n Dave]

I live where there's snow & cold (not that I'm complaining) so I'm wondering if any of my other northern latituted smokers have tried to use a welding blanket to help with the heat loss. I'm using a horizontal stick burner. Thanks for any help.

[TasunkaWitko]

dave - i live in north central montana. our high a few days ago was 9 below zero (Farhenheit) without the wind chill, so i am somewhat acquainted with cold weather.

two things help a LOT: insulation of some kind, and mass in the chamber. if your unit is similar to a brinkmann S&P or char-broiler type, i've got a lot of info for you regarding the "mass in the chamber." it's useful, so if you want it, let me know.

as for outer insulation, there was some discussion a while ago about welding blankets, but the consensus was that they are too thin (or possibly lack the actual insulation) to really do much good. what i use is two old, thick, heavy blankets that i fold carefully into a fitting rectangular shape that will not come near the firebox. i drape one over the cooking chamber, then the other one straight on top if the first, for two layers of good, thick, heavy, effective insulation. it's worked for me pretty darn well these last few years, and i've been able to maintain steady, even temperatures as high as 450 degrees for extended periods.

the trick is finding the blankets! luckily, we had these:

GEDC3024.jpg

now, i know that some folks are going to horrify you with stories about flaming blankets, fire hazards, and who knows what else. all i can say in reply to that is

a) i've been doing this for at least 4 years, and no problems - singed a blanket a couple of times, but that was a result of allowing a flap to get too close to the firebox. in other words, be organised in your folding and placement.

b) it works, so no need to mess with it.

if your smoker is of similar design, no reason why it shouldn't work very well for you, also.

[S.W. Oh. smoker]

Yes I have With good results. Over the smoke chamber not the fire box. Another big help is a wind break. My smoker is near a fence to the west and I use a tarp fastened to the fence, I have heard of a lot of people using plywood also.

[L20A]

My buddy in NH uses a moving blanket with a water heater insulating blanket over that & another moving blanket on top. He swears that he couldn't smoke in the cold without it.

[blues_n_cues]

those quilted moving blankets from u-haul work well.

[HawgHeaven]

those quilted moving blankets from u-haul work well.

That's what I used, and worked very well... until I let one end drop down on the firebox... poof! Gotta watch what you use and how you place it.

I have a cheapo electric blankey, not a fluffy foo-foo kinda material, but a heavy, uncomfortable as all hell material, that asserted enough misery throughout the night, that it suddenly became a pit warmer... Plug it in, plug it in...

[Smoke'n Dave]

Thanks for the info, you have high credibility at those outdoor temps. Yes my New Braunfel Black Diamond is a lot like yours, so tell me about mass (I'm not Catholic though).
Dave

[Smoke'n Dave]

[QUOTE=TasunkaWitko;379229]dave - i live in north central montana. our high a few days ago was 9 below zero (Farhenheit) without the wind chill, so i am somewhat acquainted with cold weather.

two things help a LOT: insulation of some kind, and mass in the chamber. if your unit is similar to a brinkmann S&P or char-broiler type, i've got a lot of info for you regarding the "mass in the chamber." it's useful, so if you want it, let me know.=QUOTE]

With those temps you have a lot of credibility. I'd like to hear about "mass" (I'm not Catholic though, just so you know.)

[chisoxjim]

i live in north central montana. our high a few days ago was 9 below zero (Farhenheit) without the wind chill, so i am somewhat acquainted with cold weather..

good god man...!

dont know why folks live any further north than me.

great info.

[HawgHeaven]

That's what I used, and worked very well... until I let one end drop down on the firebox... poof! Gotta watch what you use and how you place it.

I have a cheapo electric blankey, not a fluffy foo-foo kinda material, but a heavy, uncomfortable as all hell material, that asserted enough misery throughout the night, that it suddenly became a pit warmer... Plug it in, plug it in... Wish I still knew the brand... sucked as a bed warmer, rocked as a pit warmer...

Oops, I forgot to add... I don't leave it plugged in/turned on when up to temp and cooking. This initially is a good way to get the metal warmed up while you are prepping. Once everything is rocking, turn it off. So far, I have had no fires, and very little in insurance claims.

Also, it keeps the cook warm...

[Richtee]

I use a windbreak setup... couple doors hinged together, and a sisal rug for a wrap. Or in the case of the Lang an extra quarter face cord of wood...

[rpmorey]

I've melted a few U-Haul pads on mine. Now I use a Harbor Freight welding blanket and a moving pad over it when the wind is cold. So far, working good.

[Richtee]

I've melted a few U-Haul pads on mine. Now I use a Harbor Freight welding blanket and a moving pad over it when the wind is cold. So far, working good.

Ugh..that's gotta be fun to clean up... The welding blanket is the way to go.

[crusty ol salt]

if it get that cold around here... i am moving further south

[TasunkaWitko]

dave - i live in north central montana. our high a few days ago was 9 below zero (Farhenheit) without the wind chill, so i am somewhat acquainted with cold weather.

two things help a LOT: insulation of some kind, and mass in the chamber. if your unit is similar to a brinkmann S&P or char-broiler type, i've got a lot of info for you regarding the "mass in the chamber." it's useful, so if you want it, let me know.

With those temps you have a lot of credibility. I'd like to hear about "mass" (I'm not Catholic though, just so you know.)

Hi, Dave - sorry i didn't get back to you sooner.

I've been meaning to compile this into a "better" post, but here are some notes that you should find to be worthwhile:

http://foodsoftheworld.activeboards....203_page1.html

the same principles should apply to your smoker, but you might need to check/change some measurements, since mine is a brinkmann/charbroil.