Grill time goes up 20–50% in the cold.

You need to add anywhere from 20% to 50% more cooking time, depending on wind and temperature.

Cold air steals heat from your grill faster than you think. If it’s below freezing, your grill struggles to maintain temp even with the lid down. Wind makes it worse — that’s the real killer. A windy 20°F day can double the heat loss compared to a calm 40°F one.

Practical fix: preheat longer. Give your grill an extra 10–15 minutes to stabilize. Then keep the lid closed as much as humanly possible. Every time you lift it, you lose a ton of heat and it takes forever to come back.

Use a probe thermometer instead of relying on time. Your normal 12-minute burger might take 18 minutes. Chicken thighs that usually need 20 minutes can push 30. The safer move is to cook to internal temp, not a clock.

Windbreak is your best friend. Park the grill against a wall or use a folding table as a shield. Don’t grill in a garage though — carbon monoxide is no joke.

Get a good instant-read thermometer. Guessing in cold weather is a recipe for dry chicken.