4 Tips For Using Your Barbeque in Winter


Many cooks tend to retreat indoors when the weather turns chilly, leaving their barbeques to languish during winter. But the flavour imparted to meat and vegetables by the barbeque is incomparable. Plus, the grilled flavour adds another dimension that perfectly compliments the heartier fare of a cold season table. While it’s true that the chillier ambient air temperature does make grilling a bit more complex, and some of us don’t relish tending an outdoor meal when the temperature drops, with a few easy steps you can continue to enjoy the flavour and complexity of grilled food all year round.

Cold Temperatures Mean More Time and Energy

Whether you’re using a gas barbeque or an old fashioned charcoal model, the chillier temperature outside means that food will take a bit longer to cook. It’s unavoidable that the heat will escape each time you check your food. As the outer temperature is lower, the inner heat will take longer to build. The fresher the meat, the better the results will be in cold weather, so we recommend that you buy the freshest meat online to ensure you get the best. Experts recommend using a meat thermometer for quick checks to minimize heat loss.

Another aspect of cold weather grilling is that your barbeque will use more fuel than it does in the summer months. Be sure to have additional supplies laid on, just in case the gas canister needs changing or the charcoal bed requires replenishing. Some of the best dishes to prepare with this method are those that don’t require frequent disturbance, either because you prepare them often or because of their intrinsic nature—such as ribs or fish.

Cold Weather Gear

While Australia isn’t the Arctic, it can get chilly during the winter. However, when you’re using your barbeque, be aware of cold weather gear limitations. Many of these clothing articles are designed to protect against cold, not heat. Hence, they make use of textiles like polyester. Why is that an issue, you may wonder? Polyester melts when exposed to high heat, and can actually cause serious burns to exposed skin. So, don’t wear heavy winter gloves when turning your steaks or burgers in the cold.

Rather, purchase some heat resistant mitts, made with silicone. If your digits are especially tender, these are often spacious enough to be worn over a winter glove. As well, choose your jacket wisely. The same polyester fibre is used in many winter coats, either as cover material or even as filling, and this can melt or be damaged by time in front of the barbeque. Be aware of reaching over the hot grill and also of any dangling fabrics. That means scarves are out of the question, too.

Fire Safety

We tend to be less vigilant where heat is concerned when the weather turns cold. This seems to be a unilateral human characteristic, tied largely to the observance that the air is colder or even the presence of ice or snow. However, the same preventative observances that you exercise in summer should be kept clearly in mind. These can include keeping the barbeque a safe distance from your home and making sure that it is situated in a space clear of flammable debris. As well, be sure the surface upon which you situate your barbeque—if it doesn’t have a permanent home on the patio or deck—is stable and well ventilated. And lastly, don’t leave it unattended. Make sure you can observe it from inside the house and keep a close watch on the area if you don’t plan to remain out of doors with it. Fires can still develop and become uncontrollable, even when the weather is cold.

Griller Safety

Be sure to clear an area around your barbeque. Not only will this help you to maintain an internal grill temperature, it also means your barbeque isn’t working quite as hard to do so. Many running on gas have a range of temperatures in which they operate safely, which will be listed in your user’s manual. Be sure you consult this in order to time your barbequing most efficiently and safely. Additional safety precautions should also be taken. Make sure you have a clear and safe path from the door to the grill. A little bit of sand can often do the trick as Australia is not exactly snow shovel territory.

Ribs, smoked poultry and fish, fire roasted potatoes and veggies, and even thick, herby chops will impress your guests at a dinner party. Even weeknight fare can take on a delicious dimension with smoky, aromatic herbs and spices. Barbequing out of doors can be a great way to boost the flavour of your favourite winter fare. Simply ensure that you are maximising your fuel efficiency and conducting your al fresco kitchen in the safest way possible.

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