As the holidays near, most people think that the time for grilling is over. Many grills have been rolled into the shed or garage and the tools have been filed away into a cabinet, awaiting next spring and its warm weather. It's true, summer is over - New York City has already had snow - but that doesn't mean the grilling has to end. One of the best ways to keep warm on a cold day is over a hot grill, but there are a few simple things to keep in mind for your cold-weather grilling endeavors.
- Adjust your times. Your grill (charcoal especially) will take longer to reach the desired heat when the ambient temperature is low. As such, preheating AND cooking will take a bit longer than usual, so be sure to account for this. A good rule of thumb is to add about 4 minutes per pound for every degree below 45° F.
- Moisture matters. While not specific to cold weather, we often think of humidity mainly in regards to hot, sweltering days. Even in winter, humidity can have a big effect on your charcoal flame. If the air is very humid, charcoal will burn down much more slowly than in dry air. Anyone who has ever grilled during a rain or snowfall can certainly attest to this firsthand.
And don't forget to keep your grill, tools, and charcoal covered and dry during the winter months, too!
- Leave the lid on. Every time you open the lid of your grill, you lose heat and add cook time. This is especially true in cold weather, when it takes even longer to recover the heat lost by opening the lid - some estimates add up to 15 minutes per lift!
- Watch out for wind. You'll want to make sure you find the best spot for grilling - one as shielded from the frosty winter winds as possible. Careful, though, you should NEVER operate a grill indoors or in an enclosed, non-ventilated area!
It's hard to beat the taste of food cooked over an open flame. Just remember these simple steps, and you can enjoy that taste year-round!
Questions? Need more info? Contact Brad via email. If you like what you see, click the Subscribe button at the top of the page, share it on Facebook or Twitter, and tell your friends!
Comments