Top 7 Tips for Winter Grilling
Get a thermal blanket. This is the single most important upgrade for cold-weather performance. It reduces pellet consumption by up to 30% and significantly improves temperature stability.
Note: Models 11002B & 7052B feature double-layer insulation and do not require a thermal blanket.
Use denser wood pellets. Hickory, oak, and pecan burn hotter and longer than fruitwoods — better fuel efficiency in cold temps.
Plan for longer cook times. A brisket that takes 12 hours in summer might take 14–15 hours at 25°F. Build in extra time — you can always hold in a cooler when it's done.
Use a Wi-Fi model or a controller with meat probes. Monitoring from inside means you stay warm without opening the grill to check.
Double-check your pellet supply before bed. Cold weather doubles your pellet usage. Starting an overnight smoke with a full hopper is non-negotiable in winter.
Shield from the wind first. Even a simple windbreak (a stack of chairs, a vehicle) on the windward side makes a big difference.
The reverse sear is your friend in winter. Low-and-slow to temp, then sear on a hot cast iron inside. Keeps the grill in its optimal low-temp zone for longer.
In extreme temperatures below 32°F, cover the temperature probe with a hot towel before turning on the grill to help speed up heating. Remove the towel once smoke appears.
