ok heres mine. I will shovel her out soon and start using it..... I have to clear the snow from the rest of the essential parts of my property first though. Anyone else have bbqs that need a shovel??
My grill and smoker are both on the deck where I keep a rack of splits for the woodstove. The deck gets shoveled with each snowfall. The grill and smoker are available for use, year round Sent from my SM-T280 using Tapatalk
Lol, Wisconsinites cook on their grills all year long, even in snowstorms. You just have to be mindful of the things you're grilling. I won't cook an expensive thick steak on it in -20°. Mine I just used the other day, but the fresh snow that's still falling settled on it, for now. It will melt away soon when I fire it up.
Ice was our problem this year on the walkways. The outdoor oven had thick ice on the walkway until yesterday. Giving it some purpose on this rainy, dreary day.
Thanks. That looks like a face! I could bbq this time of year but somehow it gets left during the coldest months. I wasnt sure if there would be many adds to this thread but thought it would be fun. I have a good one from last year if I can find it.
I looked back in my phone for pics, but I must have scrubbed them. I know I've run the BBQ and the charcoal grill since it got cold, but darned if I can find the pictures. There are pics of the grill sitting in the BBQ while I use it though.
Happy Birthday Sean !! I would have not bought as nice a grill as this. But got it in a trade for a hundred dollars worth of my labor. Have used it several times this winter. But it doesn't work well at colder than 20 below. And even then it takes a while to cook. When it warms up we'll be cooking moose steaks on the barby.
Thank you! I hear you on it not cooking great at cold temps. Ive always thought I need to buy one that heats up better on those cold days but I never do.
I bought a ceramic kamado in part for its ability to cook in the cold weather. It is still cold for the chef, but the insulated cooker means the food doesn’t know the difference. The stick burner is reserved for warmer months.
They were hunks of chuck from Costco. They spent most of a day outside getting some smoke flavor and a nice crust before they got chopped up and went into a pot of chili. My chili base starts with ground pork sausage and a little ground beef, and then it gets cubed and/or shredded smoked chuck or brisket. I used to use raw chuck if there wasn’t any left over brisket, but now that I have the kamado to smoke in the winter, it always gets smoked meat.
