# Winter Grilling: Here's How

> Equipment, cooking times and winter recipes. Why the cold season is the best time to grill.

Grilling isn't a summer thing. So say the pros. In winter there are no mosquitoes, the heat is easier to control, and the cosy get-together around the glowing coals becomes an experience. Here's the complete guide to the cold season.

## Why Grill in Winter?

Better flavours: lower outside temperatures let the smoke cling to the meat for longer. The smoke ring and smoky notes get more intense.

More focus: summer is hectic, winter is contemplative. You take your time, watch the coals, enjoy the process.

Less competition: the garden is empty, the terrace is all yours. No smoke disputes with the neighbours.

Classic winter dishes: braising, slow cooking, bold flavours. Everything fits the season perfectly.

## Equipment Tips

Grill type:
Kettle grills and smokers are ideal for winter grilling. The closed lid holds the heat. Open designs lose too much energy to the cold air.

Charcoal:
More charcoal than in summer. At minus 5°C it burns down faster. Plan for 30 to 50 percent more. Briquettes last longer than lump charcoal and are the better winter choice.

Chimney starter:
Becomes mandatory. The coals get hot much faster than with lighter cubes. Save yourself time and nerves.

Thermometer:
Doubly important. Cold outside, hot inside - the temperature drop when you open the lid is drastic. A wireless thermometer with an outdoor display is the game-changer.

Gloves:
Heat-resistant and windproof. Don't reach into the wind with bare hands - your fingers will pay the price.

## Location

Find shelter from the wind. A house wall, a hedge, a privacy screen. Wind steals heat and makes cooking times unpredictable.

At the same time: not too close to the house. Flying sparks and smoke are more concentrated in winter.

Shovel the snow. The grill stands safely on a level, ice-free surface. Nothing is more nerve-racking than a wobbly smoker.

## Longer Cooking Times

Basic rule: allow 20 to 30 percent more time than in summer. Sometimes even more.

Why? The grill constantly loses heat. The lid cools down from the outside. The air flowing in is ice-cold.

What to do?
- Start earlier
- Keep the lid closed as much as possible
- Don't panic when the gauge drops
- Add fuel before the coals collapse

## Lid Closed

In summer you can often grill with the lid open. In winter, never. Every lid opening costs 10 to 20°C of internal temperature, and it only comes back slowly. Don't check every 5 minutes - check every 20.

## Meat and Preparation

Take the meat out of the fridge an hour before grilling. In cold outdoor temperatures it takes longer than in summer to reach room temperature.

Prepare marinades: mix them indoors, then head out with the meat ready to go. Nobody wants to mix marinade outside in winter.

Have all your tools ready: tongs, brush, beer, thermometer. Every trip into the house lets heat escape.

## Winter Recipe Ideas

### Mulled Wine Marinade for Game or Beef

- 250 ml red wine (dry)
- 100 ml mulled wine spice mix or homemade mulled wine
- 50 ml olive oil
- 2 tbsp honey
- 4 garlic cloves
- 2 sprigs rosemary
- 1 bay leaf
- Pepper

Marinate game or beef overnight. The flavours are festive and bold - perfect for the season.

### Chestnuts from the Grill

- 500 g fresh chestnuts
- Coarse sea salt

Score the chestnuts on the flat side with a knife (careful - otherwise they burst). Onto the grill at 200°C direct, 25 to 30 minutes, turning now and then. When the shell cracks open and the flesh is golden brown, they're done.

Wrap them in a cloth and let them steam for 5 minutes. Then peel and enjoy warm. With a little salt, or with warm vanilla sauce as a dessert.

### Winter Salad with Grilled Pumpkin

Cut pumpkin (Hokkaido or butternut) into wedges, grill indirect with olive oil and salt at 200°C for 25 minutes. Serve with lamb's lettuce, walnuts, pomegranate and pear vinegar. The grilled pumpkin is sweet and smoky - a winter flavour par excellence.

### Pulled Pork (Perfect for Winter Days)

A pork shoulder, cooked low for 12 hours. You're sitting inside by the warm stove anyway. The cook only demands the occasional check-up trip outside. The result: butter-tender meat you can pull apart with a fork.

## Mulled Wine Next to the Grill

Mandatory in winter. Not too sweet, made with good spices, in a thermos close to the grill. Warms you from the inside and makes the waiting bearable.

## Safety Tips

Slippery snow: watch where you're standing. Hot coals on a slippery surface can get dangerous.

Ice forming on the grill: dripping water can freeze on the grill. Set it up on solid ground and check it regularly.

Carbon monoxide: never grill under a canopy or in a carport. CO is just as deadly in winter.

Glowing coals: always let them go out completely before you head inside. In winter, the embers linger longer.

## What Doesn't Work

Delicate things like prawns or asparagus are impractical in winter. Done in a flash, cold at the table. Focus on robust cuts like pork shoulder, roast beef, chicken thighs or spareribs.

Large amounts of vegetables quickly become a chore. Better to do less, but do it right.

## Cleaning Up

In winter, ash can't just go straight into the bin. Let it cool down completely (12 hours) before disposing of it. Cooling it in the snow is a very clean method - leave it outside for a few hours.

## The Bottom Line

Winter grilling isn't a stopgap - it's a discipline in its own right. The right preparation, the right equipment and the right recipes turn any grey winter day into a feast. Give it a try with friends, mulled wine and pulled pork. You won't want to stop, even when the snow is piled a metre high.

*The best meat, ready-made rubs, spice blends, marinades, beef jerky and sauces are available from the butcher you can trust: [Basimetzg](https://basimetzg.ch/).*