Bruce Bisping/Star Tribune. Minneapolis, MN., Wednesday, 2/2/2005.  Terrance Jackson took a break from shoveling the snow to turn over an 11 pound turkey he was grilling for friends coming in from New York.  He was enjoying the warm weather and grilling infront of 39th street and 13th Ave, in south Minneapolis. (Photo by BRUCE BISPING/Star Tribune via Getty Images)
You Don't Have To Give Up Grilling Just Because It Snows
By Nick Johnson
Perhaps the most disheartening loss of the winter months is that of your grill, which spends the season buried under a blanket of snow. Though snowfall can lead to rust, both on your grill and in your culinary skill set, if you take the necessary precautions, snow won't stand in the way of you and your grill.
The first step to grilling is to perform a thorough grill check, which includes ensuring that none of your grill's moving parts have frozen stiff and checking if any snow blockages could lead your grill to accumulate dangerous gasses. Check the flame's color, which should be blue; a yellow flame could mean an issue with your gas flow.
Your grill will use up considerably more fuel in the cold weather, so you're going to want to have a surplus supply on hand, and maintaining your grill's temperature will still be tricky. Also, keep the lid closed, and once the weather dips below 45 degrees Fahrenheit, for every additional five-degree drop in temperature, you will likely need to grill your meat 20 minutes more per pound.
Additionally, you want to make sure that your winter wear doesn't put you at risk. Consumer Reports advises against wearing any loose-fitting garments that could accidentally come into contact with your grill's flame, and you should wear gloves that allow for full dexterity.