Think you need to wait until spring to fire up that grill? Wrong! Here at Schaller & Weber we’re 365-grillers and have a few tips to share with you on how to safely get the grill going in winter and early spring. We’re not waiting for the snow to melt and we don’t think you should either.
We’ll be conducting a winter grill session on our Instagram on Friday featuring these tips, so be sure to follow us on Instagram and tune in and catch our winter grill session in action!
Got grill advice of your own? Create a post and tag us on social media including a shot of your favorite grill recipe and the hashtag #schallerweber. You could be featured in our upcoming content!
8 Tips for Safely and Successfully Grilling in Winter
1. Safety first – Never grill inside the garage, any other type enclosed space or even under awnings and overhangs that can lead to carbon monoxide poisoning or fire danger. Also, never use snow gloves for cooking. Instead use heat-protected shop gloves like the ones that are used for welding or invest in some heat-protected cooking gloves. You can find a pair like these on Amazon.
2. Layer up – It might seem obvious, but you’re going to be standing outside in the wind and cold. Layer up as much as possible but avoid loose layers and items like scarves which can fall into your cooking space while you’re leaning over the grill. Make sure you’re wearing non-slip shoes that have maximum traction on your way to and from the grill.
3. Prep Your Space – Make sure you’ve cleared a wide path from your home to the grill area (try to keep the grill space as close as possible, while keeping in mind Tip #1.) Be sure the grill and the surrounding 3 feet are clear of snow. The cold temperatures will affect your cooking times and cold snow packed against a grill will only make this worse.
4. Give yourself extra time – Give yourself 5-10 extra minutes to get your grill going and add another 2-5 minutes to your cook times depending on your outside temperatures. Everything from pre-heating to cooking times themselves will change in the winter so be patient and give yourself extra time to factor these weather
5. Fuel is your friend – you’ll be using more propane, gas or charcoal to get your grill going and cook your items through, so make sure you’ve got an extra 50% of the fuel you normally would use on hand.
6. Keep the grill closed!—You’ll be tempted to keep checking on your items, especially because they’ll cook at different rates than you’re used to. Resist the urge and keep the grill lid closed as much as possible to avoid losing that heat.
7. Cooking tools matter – Prepare and pre-heat a cast iron pan to have on hand once your grill items are almost done cooking so you can transfer them inside and keep them warm as long as possible. Just remember that items will keep cooking and to get them off the grill just before they’re completely done. If you have ceramic cookware you can also grill inside these dishes to regulate your temperatures or keep on hand to transfer items to and from the grill.
8. Pick the right cuts – Now the fun part, choosing what you’ll put on the grill! Stick to recipes you know so you’re not balancing too many variables with the cooking times and try products with quick grilling times. Our cooked bratwurst and cheddar brats might be our favorite grill companions during winter, but we found our famous dry cured double smoked bacon and our maple bacon recipe developed by Chef Claire Robinson tastes even better when it’s cooked on the grill. You can also try smoked meat cuts like our Kasseler Rippchen, a more flavorful alternative to the standard pork chop that’s been cured in a salt brine then smoked, a centuries-old technique Ferdinand Schaller brought with him to New York City.