Loophole LaRue, SASS #51438 Posted November 25, 2017 Share Posted November 25, 2017 Some folks have posted their grilling extravaganzas here before..... But do any of you in cold climates grill in the winter? How? Big Green Egg? Insulation blanket on the Weber? What? I use a Weber Performer with propane ignition. I do NOT want to go to a propane cooker. Just looking for ideas on charcoal grills and how to maintain effective grilling temperatures when it's 30-ish outside. Gracias. LL Link to comment Share on other sites More sharing options...
Sedalia Dave Posted November 25, 2017 Share Posted November 25, 2017 Most important is to block the wind. Panels made of window screen work the best. Solid panel cause the wind to whip around them Screen slows the wind and greatly reduces the whipping effect. Link to comment Share on other sites More sharing options...
Colorado Coffinmaker Posted November 25, 2017 Share Posted November 25, 2017 I am by Repute .... Lazy. Ergo ... Some Lustrum ago I totally gave up on Charcoal. Switched to a nice Stainless Gas Grill. I Grill year round. Well, unless I'm on Safari. I don't drag the Gas Grill on Safari. Link to comment Share on other sites More sharing options...
Tascosa, SASS# 24838 Posted November 25, 2017 Share Posted November 25, 2017 In North Texas I just use charcoal like I do in the summer. I had a Weber gas grill, but gave it to my son. I like cooking with charcoal better. Link to comment Share on other sites More sharing options...
The Shoer 27979 Posted November 25, 2017 Share Posted November 25, 2017 I have a bbq/smoker I bought from lowes, I will bbq/smoke all year round no mater the weather, and all I do is watch my Fire to make sure it is hot enough. Mater of fact I smoked a turkey for thanksgiving. I will not use a gas grill do not like them and beside charcoal has a better taste to it Link to comment Share on other sites More sharing options...
Hardpan Curmudgeon SASS #8967 Posted November 25, 2017 Share Posted November 25, 2017 Just remember to wear a hat... gets nippy out there. Link to comment Share on other sites More sharing options...
Loophole LaRue, SASS #51438 Posted November 25, 2017 Author Share Posted November 25, 2017 Thanks, guys...but North Texas and sunny California are not what I had in mind when I said "Winter"... Anyone in states that get real snow and ice for 3 or 4 months a year grill with charcoal? How? Many thanks. LL Link to comment Share on other sites More sharing options...
Saddle Up Slim Posted November 25, 2017 Share Posted November 25, 2017 I use an old Weber Kettle that is over 20 years old. Unless its raining or snowing I am out there. I use real hardwood charcoal not the bricks. To maintain heat I will pile the charcoal on one side of the grill and place whatever I am grilling directly over to sear it. I then move it to the indirect side and put the cover over the kettle. How long you cook it at this point depends on what you are grilling. It takes some experimentation to get it right. Hope this helps. Link to comment Share on other sites More sharing options...
The Shoer 27979 Posted November 25, 2017 Share Posted November 25, 2017 I live just east of Reno Nevada loophole, it may not get as cold or snow here but it does get cold Link to comment Share on other sites More sharing options...
Hardpan Curmudgeon SASS #8967 Posted November 25, 2017 Share Posted November 25, 2017 Here in the Central Valley we have freezing temps, too... mid- to upper twenties is not uncommon; I've had pipes burst. I use a Weber kettle (also over 20 years old!) year 'round and have never had a problem... heck, it wasn't freezing, but on Thursday I cooked a 16 lb turkey in the thing in two hours. Unless it's extremely cold I don't think you're going to have much problem. Toss in a few extra briquettes, maybe, but that lid holds in a lot of heat. I'll report back after trying my smoker this winter. Link to comment Share on other sites More sharing options...
Loophole LaRue, SASS #51438 Posted November 26, 2017 Author Share Posted November 26, 2017 Consistency is the hard part. I use Cowboy Charcoal, and can produce a real hot fire (500 deg +) if wanted; but in cold weather, that drops off fast and unpredictably. Weber has a new grill out (Summit) with a double steel shell, insulated by the air layer between the two. Although they are pushing it for smoking, I may look to see if it will help with cold weather grilling. Saw a competitor at a Kingsford competition with a homemade blanket, made of some kinda of NASA space blanket, covering his grill and helping to retain heat on a chilly day; I'm looking for a fabric that will insulate and not catch on fire (and does not include fiberglass or asbestos). LL Link to comment Share on other sites More sharing options...
Buffalo Bill Mathewson, 37826 Posted November 26, 2017 Share Posted November 26, 2017 You have to be sure to use a thermometer in the grill next to the meat not one mounted on the metal housing. I learned this the hard way smoking Christmas dinner one year. Link to comment Share on other sites More sharing options...
Wild Will Bartell Posted November 26, 2017 Share Posted November 26, 2017 Loophole, I lived in upstate NY (Rochester) for most of my life. I grilled in the winter time on everything from a small portable charcoal grill to a Weber kettle (my favorite). As noted in previous posts, blocking the wind is crucial. All I did was choose a location to grill that was out of the wind first. After that, I donned my Carhart with the quilted lining, along with my favorite wool/ felt hat and something liquid to keep me warm inside. If you use charcoal, put the first load from your chimney on the grate, and add about 1/3 more on top. Wait until it catches good, then you’re ready to roll. Dress warm as you have to really tend to the fire- can’t even leave to refresh your liquid libation. Have a chimney full of charcoal on standby in case the grill temp starts to drop off too quickly. One of those fancy heat/ fire resistant Kevlar gloves comes in handy if you need to do the grill-top shift. I’ve grilled many a steak, burger, chicken breast and wing this way with good results. Even did a couple of venison tenderloins in cold weather. The most difficult thing about grilling in cold weather is keeping the grill hot and you warm... Enjoy! WWB Link to comment Share on other sites More sharing options...
evil dogooder Posted November 26, 2017 Share Posted November 26, 2017 I generally use the hat in my pic and a pair of shorts. I grill / smoke year round. Shovel the snow out to the grill. Turn it's back to the wind and it's just like summer. I don't use gas. Hate the lack of flavor. Link to comment Share on other sites More sharing options...
Birdgun Quail, SASS #63663 Posted November 26, 2017 Share Posted November 26, 2017 When I was stationed in northern North Dakota back in the '70s, I grilled when the temperatures was in the 20s F. I used just plain old Kingsford's charcoal. Didn't grill on real windy days, but on less windy days, good hot coals did the job. * Link to comment Share on other sites More sharing options...
Hardcase Hardin Posted November 26, 2017 Share Posted November 26, 2017 The "Q" must go on! Maine winter doesn't slow me down any. Currently the grill -a Charbroil charcoal grill (usta be called the Santa Fe)- is in the wood shed next to the house so protected from the wind yet plenty of ventilation. I even smoked a turkey for Christmas on my (then) GF's back porch in northern Maine, also protected from wind. Used a remote temp reader to keep track of the cooker from inside. Just popped out every now n then to pop a few more briquets in and back to the cozyness. The bird turned out perfect, btw. Moist and flavorful, everyone commented it was the best they ever had. Link to comment Share on other sites More sharing options...
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