How to Keep Your Grill Hot in Cold Weather

Let's get one thing straight right now: grilling season doesn't end when the temperature drops. For those of us who are truly committed, it just gets better. There's something primal and deeply satisfying about standing by a roaring fire as a cold wind bites, knowing you're about to pull off a meal that's leagues ahead of anything cooked indoors. But cold weather grilling throws a few curveballs. The wind steals your heat, the cold air fights your temperature control, and your fuel burns faster. Think of it not as a hassle, but as a challenge—and we're here to give you the playbook to conquer it.

The Cold Weather Grilling Mindset: Embrace the Elements

First, you need to shift your thinking. Cooking in the cold isn't the same as cooking on a balmy summer evening. It's a more active, engaged process. You're not just cooking; you're managing an environment. The goal is to create a microclimate around your grill that laughs in the face of the winter chill. This means being strategic about your setup, your gear, and your time. Patience is your best friend out here. Preheating takes longer, recovery time after opening the lid is slower, and cooks will generally take a bit more time. Accept this, plan for it, and you're already winning.

Your First Line of Defense: Windbreaks and Location

Wind is the enemy of consistent temperature. It wicks heat away from your grill, forces your burner to work overtime (on a gas grill), and can cause wild temperature swings in a smoker. Your single most effective move is to block it.

Create a Simple Windbreak: Position your grill against a wall, a fence, or even the side of your car. You can use a piece of plywood, a patio privacy screen, or even a large, fireproof blanket secured to stakes. Just ensure there's plenty of clearance for ventilation and it's not a fire hazard.
Choose Your Location Wisely: Avoid open, exposed areas. A corner of the patio or a spot sheltered by a shed can make a world of difference. And a quick but crucial safety note: never, ever move your grill into an enclosed space like a garage. The risk of carbon monoxide poisoning is extreme and deadly.

Fuel Management: The Key to Consistent Heat

Cold air is dense air, and your grill has to work much harder to heat it. This means you'll burn through fuel faster, whether it's propane or charcoal. Planning for this is non-negotiable.

For the Charcoal Griller: You'll need more briquettes or lump charcoal than usual. For a long cook, start with a full chimney and have another one ready to go. The Minion Method or the Snake Method are your best friends for low-and-slow smokes, as they provide a steady, long-lasting burn.
For the Propane Griller: Keep a spare tank full and on hand. There's nothing worse than running out of gas mid-sear with a steak on the grates. A pro tip is to keep your spare tank in a relatively warm place until you need it; cold propane doesn't vaporize as efficiently, which can lead to weak flame.

The Pre-Heat is Non-Negotiable

In the summer, you might get away with a 10-minute preheat. In the winter, you need to double that, at least. Give your grill a solid 20-30 minutes to come up to temperature. You're not just heating the grates; you're heating the entire mass of the grill—the lid, the walls, the thermometer. This thermal mass will act as a heat battery, helping to stabilize temperatures when you open the lid or when a cold gust of wind hits.

Gear Up for the Fight

Standing out in the cold for an hour is miserable if you're not dressed for it. And miserable cooks make rushed decisions. The right gear turns a chore into a comfortable, badass session.

This is where our MWTP x H&B Waxman Apron becomes more than an accessory; it's your armor. That rugged waxed cotton does an incredible job of blocking the wind, keeping your core warm and protected from the elements. It's the difference between cutting a cook short and comfortably tending your fire until the job is done right.

And when you're prepping your meat in the cold, you want to work quickly and efficiently. A sharp blade is safer and faster. A few quick passes on our 10" Honing Steel before you head outside ensures your cleaver is in peak fighting form, so you're not fumbling with a dull knife in the cold.

Mastering Temperature Control and Cook Times

Trust Your Probes, Not Your Grill Lid Thermometer: The built-in thermometer on your grill lid can be notoriously inaccurate, and cold wind makes it even less reliable. A good dual-probe digital thermometer is essential. Use one probe for the grill air temperature (clipped to the grate, away from direct heat) and one for the internal temperature of your meat. This is the only way to know what's really happening.
The Lid is Your Best Friend: Every time you open the lid, you're essentially starting your preheat all over again. You let out all the precious hot air and let in a blast of cold. Be intentional with your lid lifts. Peek quickly if you must, but otherwise, trust your thermometer and leave it closed.
Plan for Longer Cooks: Add a 15-20% buffer to your expected cook time. A pork shoulder that takes 8 hours in the summer might take 9 or 10 hours on a cold, windy day. Start earlier than you think you need to. It's always better to have a finished piece of meat resting in a cooler (a "faux cambro") than to have hungry guests staring at you while you wait for the temperature to climb.

Your Cold Weather Game Plan

30 Minutes Before: Set up your windbreak. Get your grill into position.
25 Minutes Before: Light your charcoal or turn on your gas. Let the pre-heat begin.
During the Cook: Wear your apron, trust your probes, and keep the lid closed. Have extra fuel within reach.
After the Cook: Let your grill cool down completely before moving it, even if it's snowing. A sudden temperature change can damage materials.

Conquer the Cold, One Steak at a Time

Don't let a little cold air send you back inside to a boring oven. This winter, claim your territory on the patio. With these strategies, you're not just surviving a winter cook—you're mastering it. The reward is a perfectly smoked rack of ribs or a seared steak that tastes like victory, made even sweeter by the fact that you conquered the elements to create it.