You don't need to put your grill and barbecue equipment into hibernation just because winter sets in. There are a few differences between cold-weather and warm-weather outdoor-cooking that you should be aware of, however. Bruce Bjorkman, a.k.a. Mr. BBQ, talks about some of those differences and the techniques you can use to deal with them. When the outside temperature is cold and the weather is windy, heat dissipates from your cooker or barbecue grill more quickly than in warm weather. In fact, when you cook while the outside temperature is 40 degrees Fahrenheit or below, removing the lid from your cooker may necessitate adding as much as 20 additional minutes to your cooking time. One technique you can employ to counteract the effect of cold weather is to wrap your cooker in insulation. Foil-backed insulation, available from your home center, can be wrapped around the bottom portion of a water-smoker, for example. Use spring-clamps to hold the insulation in place. You may also want to use a piece to help insulate the lid (figure A). Cut a hole in the insulation sheet so that the piece fits over the lid's handle.
Important: Use only foil-backed insulation that's covered with foil on both sides. Insulation without foil backing could melt or burn when placed in contact with the hot grill-surface. To keep the temperature of your fire hot enough during cold weather, you may also want to add some raw coals or raw wood to the fire during the cooking process. The addition of new coals to a burning fire (figure B) will increase the amount of flame and keep the cooking temperatures high. Tip: A foil pan (figure C) filled with hot water and placed on the hot coals directly under the meat will help raise the cooking temperature inside your grill. Conversely, during hot weather, if you should want to cool your fire slightly, place a foil pan filled with cold water beneath the meat. The same principle may be used in a water-smoker. Add hot water to the water-pan to raise the cooking temperature and cold water to lower it. Tip: If you have a large cooker, you may want to use a welding blanket to help insulate it during cold weather. Welding blankets are available from welding suppliers, and they are burn-resistant. Placing a welding blanket across the top of your cooker (figure D) while the fire is under way will help keep the heat even and consistent inside the cooking chamber. Only use the blanket on a closed cooker, away from open flame. Never use an ordinary cloth blanket to insulate your cooker since cloth will catch fire. Safety alert: If you're using an electric grill, electric starter or other electrical appliance while barbecuing in inclement weather, keep the appliance and electrical cords away from puddles of water to prevent dangerous electrical shock. As an added precaution, consider having an electrician install ground-fault interrupter plugs on your outside electrical outlets.
Understanding heat and BTUs To get a good estimate of your charcoal fire's temperature, take the heat test. Once your fire has started, the flames have died down and your charcoal embers are smoldering, hold your hand about 3" above the grill to check the temperature (figure E). If you can hold your hand above the grill for only about two to three seconds, your fire is ready for grilling. If you can hold your hand over the grill for five to six seconds, the fire is burning more slowly and is suitable for roasting but not hot enough for grilling. Gas grills are rated for temperature using BTUs or British Thermal Units. One BTU is defined as the amount of heat required to raise the temperature of one pound of water by one degree Fahrenheit at a specified temperature. The higher the BTU rating for a grill, the hotter it can get. When selecting a gas grill, ask your salesperson about the BTU rating and how that relates to actual cooking temperatures. You need a minimum of 25,000 BTUs for effective cooking on a gas grill. Some grills have more than one burner, and the total BTU rating is the combined ratings for each burner. For example, a grill with two burners -- each rated at 20,000 BTUs -- is rated for a total of 40,000 BTUs, a rating that translates to maximum cooking temperatures in the range of 600 to 650 degrees Fahrenheit. Web site resources for gas grills, general barbecue information and Brazilian barbecue (churrasco): Information and supplies for gas grills and accessories Barbecue gift packages and accessories One of the most popular sites about barbecue on the Internet -- great general information. A site dedicated to Brazilian barbecue (churrasco) About.com barbecue information, including a list of associations
RESOURCES :
Skewer Cooking on the Grill
Model: 1558671226
Author: Bob Simmons and Coleen Simmons
(1995)
Bristol Publishing Enterprises
Website: www.bristolpublishing.com
National Barbecue Association
National Barbecue Association
Douglas , GA 31533
Website: www.rbjb.com/rbjb/nbbq.htm
Barbecue Supplies (Barbeques Galore)
Barbeques Galore
Website: www.bbqgalore.com
The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs
Model: 0895948060
Author: Bruce Bjorkman
(March 1996)
Crossing Press
The New Grilling Book: Charcoal, Gas, Smokers, Indoor Grills, Rotisseries
Model: 0696210290
Author: Kristi Fuller
(April 2000)
Better Homes & Gardens Books
National Agricultural Library (USDA)
USDA's national agricultural library
National Agricultural Library
Website: www.nal.usda.gov
Memphis Barbecue, Barbeque, Bar-B-Que, Bar-B-Q, B-B-Q
Model: 0925175161
Author: Carolyn S. Wells
Finger Lickin, Rib Stickin, Great Tasting Barbecue
Model: 0894802089
Author: Jane Butel
Workman Publishing Co. Inc.
Website: www.workman.com
Weber's Art of the Grill : Recipes for Outdoor Living
Model: 0811824195
Author: Jamie Purviance
(1999)
To order this title from Amazon, click here.
Chronicle Publishing Company
Website: www.chroniclebooks.com
On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston
Jerk: Barbecue from Jamaica
Model: 0895944391
Author: Helen Willinsky
The Cook's Encyclopedia of Barbecues, Grills & Outdoor Eating
Model: 0754808025
Author: Christine France
Weber's Big Book of Grilling
Model: 0811831973
Author: Jamie Purviance
Chronicle Publishing Company
Website: www.chroniclebooks.com
The Gas Grill Gourmet: Great Grilled Food for Everyday Meals & Fantastic Feasts
Model: 1558321101
Author: A. Cort Sinnes, John Puscheck
Harvard Common Press
Website: www.harvardcommonpress.com
Better Homes and Gardens Gas Grill Cookbook
Model: 0696000628
Author: Shelli McConnell (Editor)
Better Homes and Gardens Books
Website: www.bhg.com
Grill Products from Traeger Industries
Traeger Industries
Website: www.traegerindustries.com
GUESTS :
Bruce Bjorkman
Author and barbecue expert
The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs
See resources for information on the book.
Traeger Industries
Web site: www.traegerindustries.com
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