• Summer
• Fall
• Winter
• Spring

Four-Season Grilling:

Winter

This season separates the truly dedicated griller from those with the sense to stay inside.

The most obvious difference between summer and winter grilling is the temperature.

Appropriate clothing is a must for the winter griller. The short sleeved shirt that makes grilling comfortable in early August must be replaced by something more substantial. I usually opt for a flannel shirt and winter-weight jacket, with heavy gloves.

The only problem with good winter clothing is that it not only keeps the cold away from me, it also keeps the heat away. I have to be a little more careful about where I put my hands and arms, to keep from singeing something.

I often take the gloves off while handling the grilling tools. I'm clumsy enough with my bare hands. I've tried flipping burgers with winter gloves on, and generally the patties either sneak between the bars of the grill, or leap free of the grill. Either way, it's an annoyance.

Another important point is that air temperature affects cooking time and the amount of heat needed. Generally, by the time the temperature hits zero, I've got the flame on high for a minimum of 2 minutes per side for hamburgers, with at least 6 or 7 minutes on medium. You'll have to pay attention to how your grill works in cold weather, and adjust grilling times accordingly.

Winter grilling also brings snow into the food preparation process. It is important to have a path cleared to the grill. Balancing a plateful of food while wading through a drift is not something I would advise attempting.

Care must be taken while shoveling a workspace around the grill. I recommend that you shovel only to within a foot or so of the LP gas cylinder or any part of the grill that contains gas lines, and use your gloved hands to clear snow after that point.

During mild winter days, I've found that sunlight and the heat of grilling will melt snow. When this re-freezes, the area around the grill gets very slick. Judicious use of sand will give you plenty of traction. Usually. If it doesn't, you'll find out as soon as you step on the area. It's a good idea to step carefully, especially when carrying plates of food. I suppose it's easier to clean off a steak that's fallen into snow than one that dropped onto fresh-cut grass, but I'd rather not do either.

By the time December and January roll around, wind has usually been a problem at least once. I've found that an excellent windbreak can be made, by sticking a saucer sled into a snow bank. It may be necessary to shovel snow into the desired position and pack it down, to make a solid base for the saucer.

Next: Enjoy!

Copyright © 2005-2010 Brian H. Gill