There’s no need to put your smoker away just because it’s a little cold! And with Winter Games coming up, it’s time to break in new Smokers or grab your faithful Smoker out of hibernation! All of the meat that you love to smoke in the Spring, Summer, and Fall can be smoked year round (or on the iced over Lake). You just need to tweak your technique a bit! For true Carnivores, it’s worth the effort.

The main challenge with smoking in the winter is getting your smoker up to the right temperature and keeping it there on cold days. And the cold air isn't the only challenge. Precipitation, wind, and even lack of sunlight can play into it, too. Fortunately, savvy smoke-masters have come up with ways to outfox Mother Nature even on the coldest of days. Whether you have an electric, gas, or charcoal smoker, or are in the market for one, here are some tips and tactics for flawless winter smoking.

Basics, basically. It all begins with the meal you're going to make, right? I don’t suggest you test beginners fate with a $100 Prime Rib.  Keep it simple, quick, and easy the first few times until you get the hang of winter smoking. Tri-Tip is a “go-to” meat in the Kraft family. It’s a faithful cut that isn’t as time consuming as a Brisket and less expensive than Prime Rib or a Beef Tenderloin.  Always know, you may need more time to smoke your food in colder temps. If you want to make the process even easier, use a digital smoker - simply plug it in, set the digital controls, and it does the work while you stay warm indoors!

Plan, plan, and plan... Let’s say you're shooting for a smoking temperature of 220 degrees. In the summer, the internal temperature of your smoker might already be hovering around 95 degrees or more from the get-go. So you'd need to raise that temp by only about 125 degrees. In the winter, the inside could be as cold as the outdoor air temperature. What this means is you'll need a hotter fire with more fuel than you'd use in the summer to get it up to temperature and keep it there. Time and Fuel, you don’t want to run out of either! A good rule of thumb to follow: For every 5 degrees below 45 degrees, add 20 minutes per pound of meat to your cooking time. This holds true for gas, electric, or charcoal smokers.

Which Way is the Wind? You may need to adjust your vents based on the direction the cold wind is blowing (and the type of smoker you have). Do you know where air comes into your smoker? If the wind is blowing in that direction, it'll burn your fuel hot and quick. In that case, close those vents a bit, but not entirely. Let the air flow to keep that fire burning.

Shelter the goods... An occasional shower or snowfall is one thing, but if your area gets a lot of snow, sleet, or wind in the winter months, you may want to think about building a three-sided shelter for your smoker. It can be as simple as some plywood sheets positioned around your smoker. You might be tempted to roll your smoker into the garage to keep it out of the elements. Smoking indoors is extremely dangerous for you, your family, and your home. Don't risk it.

Wrap It Up Up Up... Wrap your cooking chamber in a fireproof blanket (like a welding blanket) or check out Amazon for other ideas. Just remember you need to allow for airflow or you'll starve the fire.

Whatever you do… Don’t Open that Door!!! Many high-end smokers allow you to monitor your meat on a smartphone app from the comfort of your man-cave or living room. Check on it every 6 seconds if you feel the need. But if you don't have a digital smoker, resist the temptation and leave that door closed! Every time you open it, you'll let heat out and cold air in, and you'll need to add 20 minutes to your cooking time. And likely end up with a subpar result in taste and texture.

Nothing smells better than a meal smoking its way to perfection, especially on a cold winter’s day. Follow these tips and you'll be enjoying fantastic smoked food all year long.