Welcome from Eugene, Oregon. I've lived and L&S cooked in Colorado Springs, Colorado (snow & cold) and Eugene, Oregon (rain & cold) for many years. Grilling in cold/wind is much like warm/fair, it just takes a little more charcoal AND attendance. Yes, many have developed wind shields for cold weather cooking. Rain on a hot kettle is a no-no in my book, I always cook under a shelter. Wind can be a major temp problem for long cooks (ribs, etc.). NEVER turn down a chance to cook in the cooler months ... the results usually tastes all that much better.