As of: January 31, 2024, 7:49 a.m
By: Ines Alms
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Why not invite your friends over for a winter barbecue in the garden?
However, different recommendations apply than in summer to ensure that the BBQ is a success.
It doesn't have to snow, it doesn't have to freeze - just the fact that meteorologically it's officially winter is good enough reason for many BBQ fans to grab the grill tongs in the cold season and indulge in winter grilling.
If you're not too experienced at it, you should keep a few things in mind regarding time organization, ingredients or grilling accessories so that your desire doesn't turn into frustration.
You should not fall into the following traps.
Seven common mistakes to avoid when grilling in the winter
In winter, a grill with a lid is recommended, such as a kettle grill.
This stores heat better.
© Panthermedia/Imago
Wrong location:
Temperatures and wind influence grilling - and with a gas grill also energy consumption.
Choose a place protected from the wind, also to shorten preheating, which takes longer in winter.
Make sure there is enough distance from the house wall to avoid grease splashes.
Grilling without a lid:
If you use a grill without a lid, you will fall behind badly in winter.
The lid is a heat storage device that should be opened as rarely as possible when grilling.
It should be oriented so that it can be opened into the wind.
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Unfavorable fuel:
Coal does not retain heat as long as barbecue briquettes.
These burn slower and more evenly.
Too little fuel:
Grilling from preheating to cooking the food takes longer in winter than in summer.
That's why there should be a good buffer of dry (!) fuels - ideally about a fifth more.
The wrong gas:
Butane gas is significantly less suitable in winter than cold-tolerant propane gas, as butane no longer builds up pressure and liquefies from around zero degrees Celsius.
Cold grilled food:
As with summer grilling, you should take meat and fish out of the refrigerator in good time.
This not only improves the aroma but also the consistency of the grilled food.
In winter, the products should ideally be at room temperature or, in the case of vegetables, slightly pre-cooked so that the grilling time is not unnecessarily extended in the cold outside temperatures.
A thermal or Styrofoam box keeps food warm before and after grilling.
Cold side dishes such as raw vegetable salads or chilled drinks are also rather unpleasant in temperatures below zero.
Pieces that are too large:
Since the grilling time is longer in winter, especially when grilling without a lid, you will have significantly less fun and grilling success with large pieces of meat.