Temperature Control

Most of us like to cook on a grill that will maintain a temperature around 350 degrees. On a normal summer day, this is a good cooking temperature and opening the grill, or even cooking with the lid up is an okay thing to do.

But let's talk about grilling when the temperature is hovering just below zero. At this temperature you have to understand the science of cooking, not just that throwing meat on fire for a specified period of time will get it done. At these temperatures you need to understand that a higher temperature - as much as 450 to 500 degrees can be required and that the grill lid must stay down for the cooking process to continue. It will still be necessary to lift the lid to turn the meat, but do this sparingly and quickly, as the temperature below zero can actually halt the cooking process on that part of the meat that is not directly exposed to the flame.

Speaking of exposing meat to the flame - I have found it much better to place the meat on the higher grill, farther from the flame. This way the dripping fat which will still ignite, does not char the meat. Cooking with the grill open in summer weather you can get that great "flame in the face" feeling while keeping the meat moving so it doesn't get charred. Keeping the lid closed the flame needs to kiss the meat, not consume it.

Let me know about your experiences as well!