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I think I'm one of the few people that has never owned a gas grill.....my old Weber charcoal kettle grill has been around a long time!

Even though I live in the Mid-Atlantic and have to deal with cold/snow, etc. I do often use the grill during Winter. Just bundle up, use extra charcoal, and still get to taste that great flavor.

How many other BNers grill all year long (if you live in a warm weather climate, I know you do!)?
Do you have any tricks/tips for grilling when the weather's cold?

all year here in MA...
Mostly gas though...although I will fire up the smoker on a decent day..

All year up here, too. Gas grill.

Best Tip: have keet shovel a path through the snow from the door to the grill.

lime rickie wrote:All year up here, too. Gas grill.

Best Tip: have keet shovel a path through the snow from the door to the grill.

...or move the grill closer to the door.

Gas grilling - via Kevin - all year round. in fact, we just rolled the grill into the screened in porch last weekend.

I even got him an LED Grill light a few years back so he can cook in the dark (I know, I know, I'm such a good wife ).

I grill all year long. The grill is just off the carport right outside a side door.
The roof of the carport extends out over the grilling area and has a built-in
skylight over the grill. Makes everything real conveniant. I cook on the grill
at least twice a week all year long. I use a gas grill but also have a small
charcoal grill and recently aquired a three-level smoker.

big john wrote:I grill all year long. The grill is just off the carport right outside a side door.
The roof of the carport extends out over the grilling area and has a built-in
skylight over the grill. Makes everything real conveniant. I cook on the grill
at least twice a week all year long. I use a gas grill but also have a small
charcoal grill and recently aquired a three-level smoker.

oh...a smoker... what are you making and when are we eating?

All year round, 3 or 4 times per week. We have a gas grill on the deck just steps from the kitchen door.
Salmon, prawns, chicken, chops, burgers, tri-tips, you name it....
The house specialty is marinated flank steak; I have the butcher run the steak through the cuber and
then I cut it in 1" strips. I put the strips in a zip bag with a some combination of liquids (BBQ sauce,
steak sauce, soy sauce, teriaki sauce, red wine, etc.) and leave it in the fridge for a couple of days before
grilling. When the steak is on sale, I'll pick up a few of them and then stick the zip bags in the freezer.
We take a bag out the day before and have a tasty meal the next night.

When it gets really cold here (in the 40s, sometimes 30s) I'll put a jacket on when I go out to the grill.

Here's my winter grilling tip: we cover our grill with a vinyl cover, we leave it on the patio or in the garage. When you take the cover off in the winter, do it carefully or else you'll crack it when you do. On a cold enough day, it basically freezes in shape on the grill. Of course, those freezing cold days are when it's the most fun to grill.

I grill year round but the apartment complex where I live has asked everyone to get rid of their grills or else they will start imposing a heavy fine. Apparently, it's an ordinance in Raleigh that you can't have a grill at their apartment complexes. This was conveniently not mentioned by previous management when I moved in a year ago. When a new management team took over in August they decided to start enforcing it. My grill is less than a year old but so far I haven't had any luck selling it. I enjoy grilling so I don't really want to get rid of it but I have to or else I'm going to be fined.

Charcoal year-round in central PA, often holding an umbrella and/or wearing goose down!

chippewa wrote:Here's my winter grilling tip: we cover our grill with a vinyl cover, we leave it on the patio or in the garage. When you take the cover off in the winter, do it carefully or else you'll crack it when you do. On a cold enough day, it basically freezes in shape on the grill. Of course, those freezing cold days are when it's the most fun to grill.

That is so true. I've "broken" many a grill cover because I just whip off the cover and it catches on an edge and it rips the hell out of it. The one I have now is thicker so I hopefully won't have that problem this winter.
I have a big halogen light that I clip onto the deck so I can see what I'm cooking but I am going to by a stand for it this year.

And SeattleParrotHead, I do the same thing with flank steak. I get a a couple from Costco, throw them in a ziplock with some Soy Vey sauce and leave it in the fridge for a day or two. Good stuff.

If you get your spouse or significant other to fire up the grill and cook, you stay nice and toasty. Works eveytime : )

Wow, looks like year-round grilling is more common that I thought.....at least among us Parrotheads! Just trying to keep Summer alive, right?

Since I'm in the minority with a charcoal grill I have found 2 items that have really helped my Winter cooking on a Weber kettle grill:
> A new grill that is hinged on both sides to easily add more charcoal while cooking;
> A good digital thermometer to check meats for doneness (actually use this all year long, but started in colder weather first).

Keep the grilling ideas coming........

I have a BIG GREEN EGG. Even though we don't get real cold here in the Tampa Bay area.
I used to frequent one of the BGE forums and see pics all the time of bge owners grilling in very bad weather....snow piled up on the grill but still smoking type, pics
The BGE is ceramic and approx. An inch thick...very good at maintaining temps.
Had ours for years ...best grill/smoker ever.

FOR CHARCOAL GRILLERS
Get a chimney, if you don't already have one. Makes your match-to-cook time much more pleasant, especially during those chilly months.
EVERYBODY
Safety. Watch out for noxious gas build-up in closed spaces. Avoid cooking over wood surfaces in case of grease flare-ups or spills. Keep a fire extinguisher close at hand. Try not to cook alone; have a buddy nearby, with instructions on what to do in case of emergency.
Choose closed-top methods of cooking. If you can keep the lid on, it holds more heat in and shortens your cooking time. Anything that requires frequent turning/tending be worse for you and your food.
Gloves. Even thin work gloves will keep you comfy while working at the grill.

BeachBumJim wrote:I have a BIG GREEN EGG. Even though we don't get real cold here in the Tampa Bay area.
I used to frequent one of the BGE forums and see pics all the time of bge owners grilling in very bad weather....snow piled up on the grill but still smoking type, pics
The BGE is ceramic and approx. An inch thick...very good at maintaining temps.
Had ours for years ...best grill/smoker ever.

Totally agree!! We've had ours for 10 years now. Good as new and although it's a big investment the payoff is it's the last grill we will ever buy. Hubby grills and smokes all winter long.

Summerlover wrote:

BeachBumJim wrote:I have a BIG GREEN EGG. Even though we don't get real cold here in the Tampa Bay area.
I used to frequent one of the BGE forums and see pics all the time of bge owners grilling in very bad weather....snow piled up on the grill but still smoking type, pics
The BGE is ceramic and approx. An inch thick...very good at maintaining temps.
Had ours for years ...best grill/smoker ever.

Totally agree!! We've had ours for 10 years now. Good as new and although it's a big investment the payoff is it's the last grill we will ever buy. Hubby grills and smokes all winter long.

Read a long time ago that you can bake bread in the egg. Anyone tried?
When I'm too lazy to grill, I'll used planks (cedar or hickory) in the oven. Next best flavor.
John

J.LeP wrote:

Summerlover wrote:

BeachBumJim wrote:I have a BIG GREEN EGG. Even though we don't get real cold here in the Tampa Bay area.
I used to frequent one of the BGE forums and see pics all the time of bge owners grilling in very bad weather....snow piled up on the grill but still smoking type, pics
The BGE is ceramic and approx. An inch thick...very good at maintaining temps.
Had ours for years ...best grill/smoker ever.

Totally agree!! We've had ours for 10 years now. Good as new and although it's a big investment the payoff is it's the last grill we will ever buy. Hubby grills and smokes all winter long.

Read a long time ago that you can bake bread in the egg. Anyone tried?
When I'm too lazy to grill, I'll used planks (cedar or hickory) in the oven. Next best flavor.
John

You bet we've baked bread. I have many Pampered Chef stoneware items which include the loaf stoneware pan. It makes a beautiful golden topped loaf of bread. You really can do just about anything on the BGE.