Winter is Coming...

[Thomas Andrews]

Hi!

Winter won't be far away here in non-sunny UK and I'm getting increasingly less room to store my Weber gasser and Performer in my garage.

I'm just wondering what set up you have, if any at all, for grilling when the temperature drops and any ways you protect your equipment.

Many thanks and apologies if this is a stupid question.

TA

[LightningBoldtz]

a garage

[Idahawk]

   I use my open garage and garage door for shelter in bad conditions. I put the grill in a position where the garage door is just covering the grill enough to keep the moisture out. Not in the garage or close to the house or anything , just protected . I have also used my cars to block the wind a few times in a couple blizzards.  The garage gets a little smokey from time to time but with several grills stored there it's not like it doesn't smell like BBQ anyway


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[Shoestringshop]

I use my garage with a range hood that vents out of the vent in the roof of the garage. I can still open the garage door somewhat if I need to. I have a torpedo heater that I heat the garage with. its sometimes -10 outside and 70 in the garage.

[GregS]

i head to Dorne when the winter comes, like any smart man who wants to live. 

[Idahawk]

I use my garage with a range hood that vents out of the vent in the roof of the garage. I can still open the garage door somewhat if I need to. I have a torpedo heater that I heat the garage with. its sometimes -10 outside and 70 in the garage.

I'm looking at doing a similar set up for myself , only I want to vent it out a window with an exhaust fan


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[fedex]

i head to Dorne when the winter comes, like any smart man who wants to live.

Nice, I see what you're doing there.

[pbe gummi bear]

It's not a stupid question at all. Many members cook year round even in frigid climates. I think the two majot things to consider is wind and the type of things you are cooking. If you don't want to freeze your butt off outside then I would recommend cooking things that require less touch time ie. roasting or low-and-slow vs. high heat direct grilling. So you can light the fire, set up the meat, let it cook, then pull off. A wireless thermomter is a good investment so you can check the meat/bbq temp without going outside. Last but not least you need to protect your vents from cold wind that will give you temp fluctuations this could be as simple as positioning it behind a wall, making a wind break, or building a snow enclosure like @MrHoss. Hoss, can you pull up that pic for us?

[MrHoss]

The wind is the big thing...keep it out of the wind and you'll be fine:

[fedex]

The wind is the big thing...keep it out of the wind and you'll be fine:

@MrHoss I remember when you posted that pic.  One of my favorites.

[charred]

@MrHoss- LMAO. ...and your setup has the optional fridge, i see.

this winter i'm gonna utilize my Vision kamado. also, i'm lucky enough to have a patio area protected from precipitation and the N/NW winter winds.

[jmoffatt]

I thought this was going to be a Game of Thrones thread lol, this is my set up.

[feeshrman]

I thought this was going to be a Game of Thrones thread lol, this is my set up.

great set-up!!

[jmoffatt]

Thanks, I just added a new 2 burner camp chef with a griddle to the shack toda.y

[Smokin Seymour]

The wind is the big thing...keep it out of the wind and you'll be fine:

@MrHoss I remember when you posted that pic.  One of my favorites.