Serves: 5

Cold Weather:
Cold-weather grilling presents some special challenges, so you will need to be more flexible in your cooking and serving schedule. If it's been snowing, remove the snow from the entire grill before preheating. For the Direct method, it may be necessary to add a couple minutes of cooking time per side and use a food thermometer to ensure doneness. Most important is to keep the lid down as heat will escape very quickly and it can take a long time to get back to cooking temperature. Foods cooked by the Indirect method are great because you don't need to lift the lid and turn them, but on very cold days you may have to increase the heat to maintain a roasting temperature. Position the grill near a window so you can monitor its temperature from inside (but keep hot grills at least 10 feet from your house or any other combustible). Make sure your bulky winter clothing doesn't come into contact with the hot grill.

Wind:
Wind affects gas and charcoal grills more than anything else. When it is windy, it may be helpful to angle a gas grill so the wind is perpendicular to the flow of the gas through the burner tubes. Check through the match-light hole-which avoids any lid lifting-to ensure the flames haven't gone out. If the burners should go out while in operation, turn all gas valves off. Open the lid and wait 5 minutes before attempting to relight the grill. For charcoal grills it may be necessary to add charcoal more often to maintain a consistent temperature when it is windy. Always keep the vents open. Lift the lid slowly and to the side to prevent ashes from blowing up on the food. For safety, avoid using your charcoal grill in high wind.

High Altitudes:
At higher elevations you need to increase most cooking times, especially when you're using the Indirect method (fast-cooking foods over Direct heat don't need much more time). Also adjust for cold and windy weather as above when needed.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness