Wintercue Tips – From the Experts

Grilling Tips & Tricks

Fair-weather grilling is one thing, but winter throws many new elements into the mix. With these expert winter grilling tips, you’ll be a pro in no time.

You may have your fair-weather barbecue game down, but winter throws many new elements and challenges your way. With determination, a good pair of gloves, and tips from the experts, you’ll be a better barbecuer.

  • “Flavor and color are by far the best in winter. Smoking or grilling in colder temperatures produces a much richer smoke ring and adds flavor to meats.” – Jayna Todisco, champion pitmaster for A Mazie Q.
  • “Invest in a good grill cover to keep rain, wet leaves, and ice from gunking up the equipment. Always keep fuel stored in a dry area or storage bin.” – Robb Walsh, barbecue expert and cookbook author from Zen BBQ.
  • “Wind is half the battle, especially in colder temps. Cut a full sheet of plywood in half and construct a homemade wind block for the smoker or grill.” – Steve Coddington, award-winning pitmaster from Woodpile BBQ Shack.
  • “During the wicked winter months, throw on a pair of long johns to stay warm and toasty. This will allow for longer exposure to the cold and more time tending to the flame.” – Ted Reader, “Godfather of the Grill,” award-wining barbecue chef.
  • “For those wanting to hit the cold and fire up the grill, it’s important to wear a warm hat to keep your noggin from the cold. A warm head helps keep the whole body a little warmer and protects the ears from Jack Frost.” – Ted Reader, “Godfather of the Grill,” award-winning barbecue chef.
  • “With heavy winds and cold, fires can be more volatile. Be sure to close the dampers on the grill more than normal to ensure consistent heat throughout.” – Jayna Todisco, champion pitmaster for A Mazie Q.
  • “It will take longer to heat the grill in cold temperatures. Allow more time for the grill or smoker to heart up. The cooker will also require more fuel so keep plenty of dry wood, charcoal, propane, or pellets on hand.” – Matt Pittman, barbecue pitmaster at Meat Church.

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