5.Position gas grills so the wind is perpendicular to the gas (NAPSA}—Even when the tem- peratures dip, grill lovers don’t flow and not blowing the flame want to—or have to—give up the smoky, delicious flavorsof grilled down the burner tubes. Accessorize food. Remember: Snow gloves are not barbecue gloves. Make sure In fact, according to the 25th annual Weber GrillWatch Sur- vey, 51 percentof grill owners you have on heat-resistant gloves fire up their grills year-round whenoperating your grill. *Use a timer to monitor your and more than a third of them report grilling in below-freezing food and resist the urgeto lift the lid to check the food. Although temperatures. If you're among them—or this is a great tip anytimeofyear, would like to be—here’s an essen- tial list of handytips: Prepare 1.In addition to shoveling a path to your grill, remember to brush all the snow off, since snow Use heat-resistantgrilling gloves, not mittens, when grilling in cold weather. on the grill lid will ultimately minutes to the normal time it lower the temperature inside it— resulting in longer cooking times. 2. Just becauseit’s cold outside, that doesn’t mean you should ever grill in an enclosed space that can trap deadly carbon monoxide, such as inside a garage or under an overhang. 3.Plan on adding five to 10 in cold weather, opening the lid extends cooking time as thegrill loses heat quickly in cold weather. Get Grilling Largepieces of meat—such as turkeys—which are cooked over indirect heat, work well in cold takes to preheatyour grill. weather as they require less 4. For charcoalgrills, it may be attention. Learn More necessary to add charcoal more often to maintain a consistent Try the Pizza with Prosciutto, temperature when it’s cold or Arugula and Mozzarella from windy. When adding charcoal, lift Weber's New York Times best-sellthe grill lid slowly andto the side ing cookbook author Jamie Purto prevent ashes from blowing up viance by visiting www.weber. on the food. com.
