Greetings outdoor cooking enthusiasts

[brentt]

Hi, I'm from Minnesota. I grill all year on my Weber 22.5 inch grill. I also smoke salmon and pork once in a while on my cheap vertical propane smoker.

[David Parrish]

Welcome to The Pit Brent! I see you've got your signature set up. Awesome! Thanks for that. There's a lot of discussion going on in several places right now, so jump in wherever you like. The water's warm!

Pit Boss

[hdarrel22]

Hi brentt, I live in Montana so probably a similar climate. How do you adjust your cooking when it's below zero? I plan on doing a bunch this winter and could use advice.

[brentt]

I use just a little bit more charcoal than normal when the temps dip way low. I grilled steaks this past winter when it was -8, and they turned out great. One benefit to winter grilling is it seems like the charcoal gets ready quicker than summer. I've never timed the difference, but I think it's due to the dry air the charcoal is stored in.

[Huskee]

I use just a little bit more charcoal than normal when the temps dip way low. I grilled steaks this past winter when it was -8, and they turned out great. One benefit to winter grilling is it seems like the charcoal gets ready quicker than summer. I've never timed the difference, but I think it's due to the dry air the charcoal is stored in.

Funny you say that. I grilled last year when it was below zero and the charcoal in the chimney seemed to just love it. I agree, dry air makes it ignite good. My 660lbs of 1/4" thick steel in my offset didn't like it but eventually it came around...eventually.

This winter I plan to dedicate a thread here to winter time grill/smoker pics for those of us in the northern states or international winter climates . The best pic of shoveled walkways out to the grill/smoker, snow piles all around, will get extra bonus points. And as Pit Boss says- bonus points here are valuable because you can cash them in for more bonus points