By Joe Pearce
Slap’s BBQ
Kansas City winters are brutal—snow, wind, freezing temps—but that doesn’t mean you quit smoking meat. After more than a decade at Slap’s BBQ located in Kansas City, Kan. with my brother Mike, I know cold weather can deliver incredible barbecue. In fact, some of the best BBQ I’ve ever made came out of the pit on a snowy day. Hickory smoke in crisp air? Pure magic.
Why Winter BBQ Works
Cold air helps long smokes, and in the Midwest cold usually means moisture, which improves results. Lighter winter crowds at Slap’s also gives me more time to refine my pit skills. Winter forces you to master fire control—making you a better pitmaster.
Cold-Weather Smoking Tips
Here are my top winter BBQ tips:
- Prep your space: Clear snow and ice around your smoker. Position your pit out of the wind. Use a garage wall or windbreak if needed, but keep your vents clear.
- Extra Fuel Always: Stock 50% more fuel (charcoal, wood or pellets) — cold drains heat fast.
- Preheat Longer: Preheat 30–45 minutes longer to stabilize the temperature. Insulated smokers like offsets and kamados shine in the winter. Insulate thin smokers, with a welding blanket or other fire-safe blanket.
- Keep the lid shut: If you’re lookin, you ain’t cookin. Use a wireless thermometer to monitor the inside temperature.
- Add 20–30% cook time: A Prairie Fresh pork butt at a pit temperature of 225–250°F may take 1.5 hours per pound instead of 1 to 1.25 hours in warmer weather. Wrap in foil if needed.
- Watch Wind and Moisture Management: Shield vents from wind gusts. Use a water pan for humidity and to stabilize temperature.
- Safety First: Dress in warm layers, wear heat-resistant gloves, keep a fire extinguisher handy. Clear any overhead snow that could fall from above.
Favorite Winter Cuts
Let’s talk about the star of winter cooking: Prairie Fresh USA Prime pork shoulder butt with its premium marbling, tender texture and versatility—one cook can feed you for days. It’s my go-to for pulled pork. The marbling in Prairie Fresh USA Prime keeps it juicy even in dry winter air. Rub heavy, smoke low with hickory till 195-203°F internal—pure heaven on a bun.
Once you’ve mastered this cut, explore these other favorites for cold-weather smoking:
- St. Louis Style Spareribs: These hold smoke flavor amazingly. Go 3-2-1 method, (3 hours of smoking unwrapped, 2 hours wrapped in foil and 1 hour of saucing and glazing to finish) but add time in the cold. Prairie Fresh St. Louis style spareribs have that perfect meat-to-bone ratio.
- Baby Backribs: If the wind’s howling, these finish faster while still delivering big flavor.
Winter BBQ isn’t easy, but that’s why it’s rewarding. Fire up the pit, grab Prairie Fresh pork and make memories. If you’re in KC, stop by Slap’s—we’re smoking fresh daily, snow or shine.
Joe Pearce is co-owner and pitmaster of Slap’s BBQ in Kansas City. Since 2014, he and his brother Mike have turned a competition team into one of the city’s most popular barbecue spots. A frequent KCBS competitor and TV personality, Joe has earned top honors including Reserve Grand Champion at the Jack Daniel’s World Championship Invitational. He partners with Prairie Fresh to share his expertise in smoking pork and creating bold, consistent flavor.