To grill well in cold weather, plan for faster heat loss: bring more fuel than you would in summer, block the wind, give the grill extra time to heat up, and cook to temperature instead of time. There is a certain kind of madness required to stand outside in a parka while your neighbors watch you from their frosted windows, wondering why you aren't just eating soup. But we know the truth: fire doesn't care what season it is, and a wood-fired steak tastes even better when you have to earn it. Leave the dangling scarves inside, grab your tongs, and let's get that fire built.
The Quick Take
Grilling in winter takes extra fuel, extra time and some wind management. Wind is your biggest enemy: it strips heat away much faster than the cold alone. Set the grill up outdoors in a spot sheltered from the wind but still well away from the house. The U.S. Consumer Product Safety Commission (CPSC) advises at least 10 feet from your house or any building, and the U.S. Fire Administration says at least 3 feet from siding, deck railings and eaves. Never move a grill into a garage or onto a covered porch to escape the cold. Rely on a meat thermometer rather than a timer, because cooking takes longer.
Key Facts at a Glance
| Winter grilling factor | Recommendation |
|---|---|
| Fuel | Bring more wood or charcoal than you would in summer |
| Preheat | Allow extra time for the grill, and on an Arteflame the steel cooktop, to heat through |
| Cooking time | Expect it to take longer; cook to internal temperature |
| Where to grill | Outdoors only. CPSC: at least 10 feet from your house or any building. U.S. Fire Administration: at least 3 feet from siding, deck railings and eaves |
| Essential tool | Instant-read meat thermometer |
Setting Up for Winter Success
The temperature is rarely what ruins a winter cookout; the real culprit is wind. A stiff breeze constantly robs heat from the outside of your grill, so the fire has to work harder to hold a searing temperature. This is where the heavy steel of an Arteflame helps: once the thick cooktop is hot, it holds a lot of heat, so a winter breeze doesn't strip away its searing power as quickly.
Before you strike a match, clear a safe path. Trudging through a foot of snow carrying a platter of raw chicken is a recipe for disaster. Shovel a wide path from your back door to your grill, and clear space around it so you can move freely. Safety rules do not hibernate: keep the grill well away from vinyl siding, wooden deck railings and covered porches, no matter how tempting it is to pull it closer to the house.
Step-by-Step Instructions
- Clear the area: Shovel snow and ice from your path and around the grill. Set the grill on a stable, level surface outdoors, well away from the house and at least 3 feet from siding, railings and anything else that can burn.
- Set up a windbreak: If your grill is exposed to strong gusts, use a natural windbreak such as a fence line or retaining wall, but keep a safe distance from anything that can burn. Never use a garage, carport or covered porch as a windbreak.
- Prep the fire: Use the standard Arteflame start. Pour a little vegetable oil on three paper napkins, place them in the center of the grill, stack your firewood over the napkins, and light the paper.
- Allow extra preheat time: An Arteflame normally needs 30–45 minutes for the steel cooktop to heat through. In freezing weather, give it longer, and check that the steel is sizzling hot before you cook.
- Prep your food indoors: Do the trimming, seasoning and resting inside the warm house. Bring the food out only when the fire is going and the steel is hot.
- Cook to temperature, not time: Use a meat thermometer. Cold air cools the top of the meat while the bottom sears, so expect the cook to take longer than usual.
Pro tip: keep your tongs, spatula and serving platters inside until you need them. Grabbing freezing-cold steel tools with bare hands is a painful mistake you only make once.
Common Mistakes to Avoid
- Grilling in the garage: never move a grill into a garage, even with the door open. Burning charcoal or wood produces carbon monoxide, and the CPSC warns never to burn charcoal indoors.
- Cooking by the clock: winter wind strips heat fast, so your usual 10-minute cook may take noticeably longer. Always cook to internal temperature with a good instant-read thermometer, such as one from ThermoWorks.
- Wearing dangerous winter gear: a puffy coat is fine, but leaning over an open fire with a long, dangling wool scarf is a fantastic way to reinvent the flaming marshmallow. Keep your clothing close-fitting.
- Using cold serving plates: carrying a hot steak inside on a freezing plate sucks the heat out of your meal. Warm your plates indoors, or move the meat to a heavy cast iron skillet, such as one from Lodge, to keep it sizzling on the walk to the kitchen.
- Running out of fuel: cold steel and freezing air use more energy. If you bring only your usual summer amount of wood or charcoal, the fire may die before the food is done.
- Flipping constantly: every flip exposes the hot surface to cold air. Let the steel do its work and flip once a crust has formed.
Make It Your Own
Winter grilling is the perfect excuse to move from quick summer burgers to hearty comfort food. Once you have a good fire going, make the most of it.
- Cast iron chili: set a heavy Dutch oven over the center fire to simmer a smoky chili while you enjoy the warmth.
- Reverse-seared roasts: bring a prime rib up slowly on the cooler outer edge of the cooktop, then finish it with a hard crust near the center fire.
- Hot drinks on the grill: warm apple cider or mulled wine in a metal pot on the outer edge of the cooktop.
- Backyard fire pit: once the food is done, add a few logs to the center of your Arteflame, pull up some chairs, and enjoy a winter fire. Keep the same clearances, and never leave it unattended.
Frequently Asked Questions
Does meat take longer to cook in the winter?
Yes. Cold air and wind cool the exposed surface of the meat and the grill, so it takes longer to reach the target internal temperature. Cook to temperature with a thermometer rather than by time.
Can I use my grill on a covered porch when it snows?
No. Never use a wood or charcoal grill in a garage, on a covered porch or under an overhang. The CPSC says never to grill under a surface that will burn, and burning charcoal indoors or in enclosed spaces can cause carbon monoxide poisoning. Grill outdoors, at least 10 feet from the house as the CPSC advises, and at least 3 feet from siding, railings and eaves.
How do I keep my food warm while carrying it inside?
Move it from the grill to a pre-warmed cast iron skillet or an insulated container and cover it with foil. Cold winter air chills food quickly on a room-temperature plate.
Keep the Fire Going
Congratulations, you have officially earned your winter grilling badge. While your neighbors are inside eating microwaved leftovers, you will be slicing into a wood-fired steak. Grilling in the cold takes a little extra patience and a lot of extra firewood, but live-fire flavor in the middle of winter is worth it. For more on safe setup, read how to grill safely. Ready for more? Explore more grilling guides and keep the fire going.