It's been abnormally cold here in Ottawa this last week. High's during the day have been getting up to -15°C
As many of you know, I enjoy cooking on my Big Green Egg. When you compare the Big Green Egg to the other komatto style barbecues, the one thing that repeatedly gets advertised is that it's well insulated for the cold.
So ... I believe I put it to the test.
When I started, the actual temperature was -17°C, but the gauge on the egg stated "Fookin Cold"
So ... I started with the usual. Loaded it with lump and lit it.
Since fire only needs fuel, heat and oxygen, that step worked out fine. The fire quickly got up to temperature.
Within about 20 minutes, it was up to around 500°F
I closed the dampers and was able to easily maintain it at 325°
Once the temp was under control, I threw on a stuffed chicken breast, a few burgers and some chicken kebabs
Every time I opened the lid, the temperature inside would drop 100°. But once I closed the lid, it would quickly get back up to temperature. It proved it's worth in cold temperature. I've never had a barbeque that could maintain heat at these temperatures, so I was quite happy.
So I opened the vents and brought the temp up to 600°, threw on a couple of steaks. Then went inside. My wife likes them at medium, after I let them rest, they were a little closer to the medium well side. But they were still extremely juicy inside.
A good meal, a nice glass of wine and good company. The temperature was not able to cool my spirits.