Winter BBQ is for everyone

Le BBQ en hiver, c’est pour tout le monde

You open the door, walk through 30 centimeters of snow to get to an even bigger pile of snow. You drop a little snow and… a knob! You turn it, as well as the other 3 and you wait. The snow starts to melt to make way for your BBQ! For some, this is not an unfamiliar feeling, it fills you with happiness to see a 6 square foot of summer in this white ocean that serves as your yard.

There are several things to know before cooking on the grill in the winter. First, if you cook with gas, know that you will have to use a lot more fuel and time to cook your grilling. The thinner the steel and the less insulated it is, the more it will consume. Always leave your lid closed, in order to retain the accumulated heat. Know that it is possible, in VERY rare cases, that your propane, in liquid form, can gasify at temperatures around -40 degrees Celsius, which would prevent it from working. The fuller your cylinder is, the less likely it is that this will happen and the regulator on your BBQ ensures that the pressure will always be perfect until there is only non-liquid gas left.

Those who cook with charcoal know that the cold does not affect their grilling and searing of meats. The time it takes for the charcoal to reach the desired heat remains the same. The maximum temperature is also not affected by the cold temperatures of winter. The major difference will be felt during slower and more controlled cooking.

Much less present with the Kamado, this problem mainly affects Kettle BBQs and vertical smokers. The most difficult point with the Kamado is to adjust the temperature at the start, because the air entering your grill is very cold and it could take longer before being perfectly controlled. Once the temperature is stable, you have a very large mass working to equalize your heat over the long term. On the other hand, with Kettles and thin steel smokers, the cold tends to have a greater impact on the low mass of the BBQ. You will then have to use more charcoal, in order to let in less cold air and stabilize the temperature.

To solve all these little problems, it's simple, protect your BBQ from the elements outside like wind, snow, rain, etc. To do this, place it in a windless corner or make a temporary shelter for it. Whether it's a windbreak made of wood or a tarp, a thick, ultra-heat-resistant blanket (welder's blanket), or even simply surround it with water heater insulation. Also know that mass is your friend, the heavier your BBQ, the easier it will be to retain its heat in winter. Some will even tell you that if there is room on your grill to add (clean) bricks that will serve as masses to accumulate even more energy. The best trick to get used to using your BBQ in winter is to do a "dry run", that is to say, heat your BBQ for several hours and try to keep it at a low temperature WITHOUT MEAT.

I know, this operation “wastes” fuel, but it is better to take a little fuel than to waste good meat!

Leave a comment

Please note: comments must be approved before they are published.