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Topic Title: Cooking in the Cold
Created on December 7, 2008 at 12:54 AM


I know this has been discussed, especially regarding specific cuts of meat, but in general, is it realistic to grill on a Holland in the winter in the Midwest? I cooked steaks in late November, but that was before the snow and REALLY cold weather set in (below 30 degrees). I'm not talking about a turkey; I'm talking about steaks, hamburgers, and maybe a meat loaf or chicken.


cooked on my grill last night, great pork roast, it just takes a little longer so need to plan ahead. It was
freaking 8 degrees out there so we didnt stand around the grill and drink beer. Had to come inside for that. Cook on ! and dont let the cold stop you.


Just give it extra time to heat up and don't be in a hurry. Place the steaks or chops or whatever near the back edge where it's hotter. It will obviously take longer in cold weather. I grilled pork chops the other night in 19 degree weather. They were awesome Also, sometimes in the very cold, I will sear my steaks in an iron skillet first and finish up on the Holland.


It was 4 degrees out last night and my New Yorks came out to perfectin as always. Life in Minnesota, you can't let a little thing like cold stop you! As was mentioned in the earlier replys, just let it pre heat and move fast when you put the food on. Perfect medium rare at 4 degrees outside was 20 minutes first side, 15 on the second. Added a few scallops and shrimp for the 15 minute half. Timed out perfectly.


I cooked on my Holland last night and it was cold, windy and raining. The temps are suppose to drop even more later this week, but we have meatloaf on our dinner menu for Friday night and I will be cooking it on my grill. I have cooked in some cold weather in the past and my grill always reaches at least 400 degrees, just takes a little longer.


I've used my legacy ls all winter so far and have cooked turkeys, chickens,pork and turkey tenderloins and ribs on the "GRILL".
We have so many friends who come over just to eat because their grills do not work like a holland grill.
I usually allow 20 mins to the cooking per lb time so I know it will be done.


I live up in Canada. We bought an Apex last summer. We've been using our grill over the winter, about once a week. Over the apst couple of weeks it's been around -30 outside. We moved the grill into the garage to keep it out of the wind. This seems to work as the grill gets up to about 375. It just takes a little longer to cook at this time of year.