Grillin in the Snow

We have a house guest for the weekend, and the forecast looked good so Friday night I put some loin ends into marinade for Beef Teriyaki, and soaked some wild cherry chips. Last night I fired up the charcoal grill, and when the fire was ready I took the meat out and put it on the grill with the chips and it started snowing!!! It took a little longer to cook, but it came out right. The first time I ever grilled in the snow!!!

We have a house guest for the weekend, and the forecast looked good so Friday night I put some loin ends into marinade for Beef Teriyaki, and soaked some wild cherry chips. Last night I fired up the charcoal grill, and when the fire was ready I took the meat out and put it on the grill with the chips and it started snowing!!! It took a little longer to cook, but it came out right. The first time I ever grilled in the snow!!!

What's snow?

Fun, isn't it. We grill all year long, no matter what the weather.

The first time I ever grilled in the snow!!!

Rookie!

[Robin Garr]

Okay, I'm just going to say it. Maybe it's just because I've used a cheap Weber kettle in these experiments, but I generally find that below a certain temperature in the 30s, the cold seeping in slows cooking so much that the results aren't up to par. Yeah, I know, don't keep taking the lid off but I've found this to be a problem even when I'm careful.

Okay, I'm just going to say it. Maybe it's just because I've used a cheap Weber kettle in these experiments, but I generally find that below a certain temperature in the 30s, the cold seeping in slows cooking so much that the results aren't up to par. Yeah, I know, don't keep taking the lid off but I've found this to be a problem even when I'm careful.

Yea,I don't send Gene out in that cold of weather, but now and then he tells me it is going to take longer to heat up the grill. We have a solid roof on our patio and his big gas grill has a commercial fan above it with a light. He can stay fairly warm just by being next to it. We have a Weber Kettle too, but it is used once a year for a method called Pandora's Turkey, where we have to use exactly 5 lbs. of charcoal, prep the turkey a certain way, cover and not peek until 2 1/2 to three hours have passed. Works like a charm every time and no fuss. Turkey comes out beautiful. Only way our adult kids prefer it. I like it because it is easy, and out of my hands.

Okay, I'm just going to say it. Maybe it's just because I've used a cheap Weber kettle in these experiments, but I generally find that below a certain temperature in the 30s, the cold seeping in slows cooking so much that the results aren't up to par. Yeah, I know, don't keep taking the lid off but I've found this to be a problem even when I'm careful.

First, to me, the cheap Webbers aren't cheap, just less expensive.
Second, I have observed the same longer cooking times when temps dip. I do grill year round and on cold windy evenings I really dump on the charcoal and add a little extra lighter fluid.
Lastly, if I could ever figure out how to make the size of my pictures smaller, I've got a pic of my grill cooking Bul-Kogi after I shoveled it out of three feet of snow.

[Robin Garr]

First, to me, the cheap Webers aren't cheap, just less expensive.

Absolutely, Jon. Poor choice of words on my part ... I wouldn't own one if it was "cheap," but I'm glad it wasn't expensive.

Lastly, if I could ever figure out how to make the size of my pictures smaller, I've got a pic of my grill cooking Bul-Kogi after I shoveled it out of three feet of snow.

There should be some simple free applet you could get that makes it easy to re-size a picture and save the altered version. Do you use a PC or a Mac? In Mac, the resident "Preview" app makes it easy. Post a separate question, and I'm sure one of the PC gurus will pop up with an easy answer and instructions.

Done, Robin and thanks.

My father-in-law commonly grills burgers on the days around Christmas, and he lives in Green Bay, Wisconsin. Unfortunately, I've never discussed this with him so I don't know what kind of adjustments he makes to account for the freezing cold.

I have a very small charcoal grill. In cold weather I cannot be certain that enough of it will catch at the same time to allow me to cook. I think a gas grill would not have these problems, esp. if it has a lid.

I use gas grill year round, but definitely slower in winter temps, and requires more top-down preheat to get a sear.
Even a cool fall evening means a a slight slowdown I find

I grill all year long and have grilled in the snow many times. Everybody thinks you're crazy until dinner is ready! I pull the Weber under the breezeway and try to determine the direction of the wind so that it works to my advantage by positioning the air holes on the lid in its direction so that it helps keep the coals lit and hot (something else that can be tricky in cold weather). It took me a couple times to figure out that it takes a little longer to cook this way when the weather is cold, even more so when its damp and cold for some reason. But, today I factor that into my cooking and I find I can keep a good hot chamber for 1.25 to 1.5/hr before I have to lift the lid and replenish coals. This is one of my favorite things to do -- cook on the Weber in cold weather, kind of brings a bit of summer to the dinner table.

OK, I shouldn't mention this until the patent comes through but...I add ~25% lump charcoal to the briquettes during the colder weather to the trusty Weber. The lump seems to burn hotter.

I have a very small charcoal grill. In cold weather I cannot be certain that enough of it will catch at the same time to allow me to cook. I think a gas grill would not have these problems, esp. if it has a lid.

Jeff-
Do you use a chimney type starter? If not, something to consider...they work great!

I have a very small charcoal grill. In cold weather I cannot be certain that enough of it will catch at the same time to allow me to cook. I think a gas grill would not have these problems, esp. if it has a lid.

Jeff-
Do you use a chimney type starter? If not, something to consider...they work great!

My grill _is_ a chimney type starter! Seriously. It's a bucket with holes in the side, a shallow steel pan with holes in the bottom (which fits just inside the collar of the bucket), and a grill on top.

If I'm grilling just for me I don't even use a grill. Just the chimney starter with a grate on top! And for breakfast, in a cast iron skillet atop that grate.

[Jenise]

Okay, I'm just going to say it. Maybe it's just because I've used a cheap Weber kettle in these experiments, but I generally find that below a certain temperature in the 30s, the cold seeping in slows cooking so much that the results aren't up to par. Yeah, I know, don't keep taking the lid off but I've found this to be a problem even when I'm careful.

First, to me, the cheap Webbers aren't cheap, just less expensive.
Second, I have observed the same longer cooking times when temps dip. I do grill year round and on cold windy evenings I really dump on the charcoal and add a little extra lighter fluid.
Lastly, if I could ever figure out how to make the size of my pictures smaller, I've got a pic of my grill cooking Bul-Kogi after I shoveled it out of three feet of snow.

Depends on where you store your photos, Jon, but I use Picasa. When I choose to prepare a pic for export to a website like this, it offers me the ability to choose the pixel size of the end result. I would presume most picture processing sites would do likewise. Too bad this site's software requires that extra step instead of handling it automatically the way Facebook, say, does.

Jenise said: Too bad this site's software requires that extra step instead of handling it automatically the way Facebook, say, does.

I agree Jenise.

Do you use a chimney type starter? If not, something to consider...they work great!

I enthusiastically second that. Works like a charm, and never any worries about lighter fluid giving your food a petrol taint.

-Paul W.

We use an electric starter; and did again tonight in 25 degree weather. Could be the last loin end Teriyaki for the season.