Barbecuing might be a summer tradition, but there’s no reason why you shouldn’t get involved during the winter months too. After all, why would you want to sit around hot coals on a hot day? The time for cooking outdoors and keeping warm around a fire is when it’s cold – plus you don’t have to worry about your beers getting warm. Upgrade your grill skills for winter with the following tips from Dan Cooper, a chef at Weber’s Grill Academy.
Use a chimney starter
Lighting charcoal in wet and windy conditions can be tricky. The solution? Invest in a chimney starter, a cylindrical metal tube that you can use to ignite your briquettes separately before filling up your grill. “It’s the easiest way to light solid fuel, and it’ll work in any weather,” says Cooper.
Take the indirect route
Rather than spreading your charcoal evenly throughout your barbecue, you’re better off having it piled on one side or split into two. “This allows you to cook your food indirectly, rather than directly above the fuel, creating an oven-like effect,” says Cooper. Shutting the lid will enhance this (and maintain heat, which is easily lost in chilly weather).
Check your meat’s heat
“Always use a meat thermometer to test the core temperature of your food, rather than just relying on time guidelines from recipes,” says Cooper. “This is especially important in winter, when cold temperatures and icy winds can easily elongate the cooking process.”
Keep your fuel dry
Simply chucking bags of charcoal in the shed or garage like you would in summer is a recipe for disastrous barbecuing. “The key to keeping your fuel in good condition is to make sure you store it off the ground so it doesn’t get damp,” says Cooper. “If you can store it in a heated room, even better.”
Think big
If summer barbecues are all about sausages and burgers, winter’s the time to be more adventurous. “Whole joints of meat will taste better barbecued than they will oven-cooked, due to the increased temperature, juicier meat and lovely smoky flavours,” says Cooper. “I’d also recommend getting a rotisserie attachment, which is perfect for cooking whole chickens, geese, turkeys or ducks.”
For more tips, recipes, barbecues and accessories, visit weber.com
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