I am considering ordering a Santa Maria grill, but I live in a northern climate (Michigan). With that in mind, I have a question for those on here who may use a Santa Maria grill in colder climates. How is your cooking experience in the colder months?
I cook outside year round, and I’m trying to determine if a Santa Maria grill would work for me, or if I would be better off getting an adjustable grill like the Yoder, LSG, or Pitts and Spitts adjustable charcoal grills.
Thank you for any expertise, advice, and counsel you may be able to provide!
I have one here in MA. It can be done but I prefer cooking in the BGE or pellet grill in colder months. You have to adjust to the cold and wind. Need a bigger fire and keep the food and grate lower, closer to the flames and coals. They do make Santa Maria style grills with lids that might be better.
Custom grill, made to customer specification, adjustable cooking rack, heavy duty charcoal grates, built on wheels or can be made to bolt down on trailers.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
This actually is a really interesting question. In my mind I was thinking you could devise some form of shield that would block wind and some of the cold.....
....then realized I had just invented the barrel smoker. :/
Thank you to everyone for the feedback! At the moment, I am leaning towards the LSG adjustable. However, when I go on their site, I hear the siren call of the pellet cooker. :-)
I am also intrigued by the Pitts and Spitts adjustable grill, particularly since they also make a 42" version.
Troutman recently got the Pitts and Spitts, and has posted several cooks on it - he got it because it is essentially an inverted Santa Maria, with a lid. Less vertical space needed on the patio because you move fire up and down instead of the food, and it has a lid that I think you would need in winter months in Michigan.
So, I guess this is one of those “how can I build this” questions. I did fabricate a Parrilla a while back, used it and then sold it. I also fabricated a Parrilla accessory for the kettle grill, where the grates are lowered or raised with a crank shaft, just like most commercial ones have.
One idea I’ve had in my head for a
Have not cooked with mine in the cold of Northern VA but look forward to it.....it is hot during cooks and compounds the summer heat; so I think it would be good in cooler/cold weather. (During an Arctic blast is a much different story!)
same type of thing w/ a flat top nice being near the heat!
I've done flat top cooking in freezing conditions, and the biggest thing I think I learned is that I have to turn the burners up higher - I usually get by with Low or Med-Low, and needed high heat this past winter during a few griddle cooks. And a windbreak helps as well!
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