Wind, Weather & Cold Cooks

Key Concepts

• Wind effect: accelerates combustion on the windward side and creates uneven heat
• Cold air effect: lowers pit temp and requires more fuel to hold your target
• Rain: direct rain into the intake can kill a fire; lid condensation affects smoke quality
• Adjusting vent positions for weather conditions
• Positioning the pit: using walls, fences, and natural windbreaks

Put It Into Practice

1. Position the pit so the intake vent faces away from the wind direction. This prevents wind from force-feeding the fire.
2. In cold weather, expect higher fuel use. Adjust the intake in small steps, wait for the pit to respond, and record the vent position that holds your target.
3. In windy conditions, use a noncombustible windbreak only when you can maintain every clearance required by the cooker manufacturer. Never block the exhaust.
4. In rain, use only a shelter designed and positioned to maintain the cooker manufacturer’s overhead and side clearances. Never place an umbrella, tarp, or combustible canopy over a lit cooker.
5. Monitor pit temperature more frequently in bad weather and keep the lit cooker attended. Wind can change combustion quickly.
6. In very cold weather, pre-heat the pit longer before adding meat. Cold ceramic and steel walls pull significant heat from the firebox at startup.