Snow on the ground? Temperatures below freezing? The sun setting before you even get home from work?
Welcome to winter in the Midwest.
For some people, that means covering up the grill until spring. But if you’ve got a pellet grill and a bag of Griller’s Gold pellets, there’s no reason to call it quits.
Sure, winter grilling takes a little more preparation. Your grill may take longer to heat up, you’ll probably burn through a few more pellets, and standing outside in January isn’t quite the same as hanging around the backyard on a July afternoon.
But the reward is worth it: real hardwood smoke, great food, and one more reason to enjoy grilling all year long.
Here’s how to keep the smoke rolling when the temperatures start dropping.
Yes, You Can Use Your Pellet Grill in Winter
Let’s get this out of the way first.
Cold weather doesn’t mean you have to stop pellet grilling.
Modern pellet grills are designed to regulate cooking temperatures by feeding hardwood pellets into a firepot. While cold air and wind can make that job more challenging, many pellet grills can still maintain the temperatures needed for smoking, roasting, and grilling throughout winter.
The biggest differences you’ll notice are:
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Longer preheating times
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Higher pellet consumption
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Greater temperature fluctuations in windy weather
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Longer or less predictable cooking times
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A stronger desire to stay inside and watch football
That last one is understandable.
The trick is working with the weather instead of pretending it’s the middle of summer.
Find the Right Spot for Your Grill
Winter grilling starts before you turn on the controller.
Wind can make a surprisingly big difference in how well your pellet grill holds temperature, especially when it’s already fighting freezing outdoor conditions.
If possible, position your grill in an outdoor location that offers some protection from the prevailing wind.
But safety comes first.
Always maintain the clearances required by your grill’s manufacturer. Keep the grill well away from your house, siding, deck railings, overhangs, and anything combustible.
Never operate a pellet grill inside a garage, shed, enclosed porch, or other enclosed space, even with the door open. Burning fuel produces carbon monoxide, and grills require proper outdoor ventilation.
Before firing up, shovel a safe path to the grill, clear snow and ice from the cooking area, and make sure the grill’s air intake and exhaust are unobstructed.
A little preparation makes those trips outside much easier.
And if a winter storm is bringing dangerous winds or heavy snow, there’s no shame in waiting for better conditions.
The grill will still be there tomorrow.
Give Your Grill More Time to Preheat
Think about starting your car on a January morning.
Your pellet grill isn’t much different.
Cold metal, freezing air, and wind can slow down the ignition and preheating process. Depending on your grill and the conditions, getting up to cooking temperature may take noticeably longer than it does in summer.
Follow your manufacturer’s startup instructions and wait until the grill has reached a stable cooking temperature before adding food.
Don’t rush this part.
Putting a cold brisket or a full tray of chicken wings into a grill that’s still struggling to warm up isn’t going to make dinner arrive any faster.
Our advice: Build some extra time into your cooking schedule, especially for larger cuts.
Winter grilling rewards a little patience.
Keep Your Griller’s Gold Pellets Dry
Here’s something that’s easy to overlook: winter moisture.
Snow, sleet, melting ice, and humidity can all cause problems if hardwood pellets aren’t stored properly.
Wood pellets absorb moisture. Once that happens, they can swell, crumble, and potentially cause feeding or ignition problems in your grill.
The solution is straightforward.
Store your Griller’s Gold pellets in a dry location, preferably in a sealed container that keeps moisture out. Protect unopened bags from snow, rain, and damp floors as well.
Before a long cook, check that the pellets are dry and in good condition.
And keep some extras handy.
Your grill may consume more pellets when it’s working harder to maintain temperature against the winter cold. A hopper that lasts all afternoon in July might need refilling sooner in January.
Nobody wants to interrupt a perfectly good rack of ribs because they ran out of fuel.
Know Your Grill and Watch the Temperature
One of the biggest advantages of a pellet grill is temperature control.
But the number on the controller doesn’t always tell the whole story.
When cold wind pulls heat away from the cooking chamber, the actual temperature inside your grill may fluctuate or take longer to recover after you open the lid.
A reliable grill thermometer and a leave-in meat probe can make winter cooking much easier.
If your grill has remote monitoring, even better. You can keep an eye on the cook from inside instead of making unnecessary trips into the cold.
A few things worth remembering:
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Allow the grill to stabilize before cooking.
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Avoid opening the lid more often than necessary.
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Monitor the actual cooking temperature when conditions are difficult.
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Follow manufacturer guidance if the grill struggles to maintain its setpoint.
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Use a food thermometer to determine when meat is safely cooked.
And don’t forget basic maintenance.
Keeping the firepot, grease-management system, and cooking chamber clean helps your grill operate properly in every season.
What About Insulation Blankets?
Some pellet-grill manufacturers offer insulated blankets specifically designed for cold-weather cooking.
These can help reduce heat loss and improve temperature stability in compatible grills.
If you’re considering one, check the manufacturer’s recommendations for your exact model, including any restrictions on outdoor temperature and cooking temperature.
Never improvise with household blankets, towels, or other combustible materials.
A purpose-built accessory may help. A makeshift one can create a serious fire hazard.
Hot and Fast: An Easy Way to Beat the Cold
There’s nothing wrong with smoking brisket all day in January.
But sometimes you want something delicious without committing your entire Saturday.
That’s where hot-and-fast grilling comes in.
Cooking at a higher temperature can be a convenient choice for winter, especially when you’re preparing smaller cuts that don’t need hours of low-and-slow cooking.
A pellet grill running around 375–425°F can handle plenty of excellent meals, depending on the food and your grill’s capabilities.
Some of our winter favorites include:
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Chicken wings and thighs
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Steaks and pork chops
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Burgers and bratwurst
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Shrimp and fish
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Pork tenderloin
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Roasted potatoes and vegetables
These are great options when you want wood-fired flavor without an especially long cook.
And there’s something satisfying about carrying a platter of freshly grilled steaks into the house while snow is falling outside.
Flip, Check, and Keep the Lid Closed
Cold-weather grilling works best when you’re organized.
Have your seasonings, utensils, food thermometer, and serving platter ready before you start.
For steaks and chops, turning the meat periodically can help promote even cooking. The right approach depends on the thickness of the cut, grill temperature, and your preferred finish.
Don’t rely on appearance alone to determine doneness.
For food safety, cook poultry to at least 165°F, ground meats to 160°F, and whole cuts of beef, pork, and lamb to at least 145°F with a three-minute rest. Fish should reach 145°F.
A thermometer removes the guesswork.
And every time you lift the lid, remember that you’re letting valuable heat escape into the winter air.
Give your grill a chance to do its job.
Low and Slow Still Works in Winter
Here’s one thing we don’t want you to misunderstand.
You absolutely can smoke brisket, ribs, pork shoulder, and other barbecue favorites in winter.
You just need to plan for the conditions.
A long smoke at 225–250°F may take more fuel and require closer temperature monitoring during periods of strong wind or extreme cold.
Start early, keep the hopper supplied, and resist the urge to peek inside every half hour.
For tougher cuts like brisket and pork shoulder, the extra time is often worth it.
If you’re looking for a good place to start, check out our How to Smoke Brisket on a Pellet Grill guide. It walks through trimming, seasoning, developing bark, wrapping, and finding that perfect tender finish.
And if you’d rather keep things simple, there’s nothing wrong with cooking a smaller roast or a few racks of ribs instead.
Winter is a good time to experiment with your grill and figure out what works best for you.
Pick the Right Hardwood Flavor for Winter Cooking
Different foods call for different smoke profiles, and Griller’s Gold has a blend for just about anything you’ll want to cook this winter.
Competition Blend: Maple, hickory, and cherry create a balanced smoke that works beautifully with chicken, pork, and a wide variety of everyday grilling favorites.
Pitmaster Blend: Hickory, cherry, and maple deliver rich hardwood flavor with a touch of sweetness. An excellent choice for wings, pork shoulder, and weekend cooks.
Smokeshack Blend: Oak, hickory, and mesquite bring a bolder smoke profile that’s right at home with brisket, beef ribs, and hearty winter barbecue.
Fruitwood Blend: Maple, cherry, and apple create a milder, slightly sweet smoke that’s especially good with poultry, vegetables, and lighter dishes.
Whether you’re grilling burgers after work or smoking a brisket on Sunday, the right pellets bring real hardwood flavor to the table.
Make Winter Grilling Part of the Weekend
There’s something special about grilling in the winter.
Maybe it’s firing up the smoker before an afternoon of football. Maybe it’s making wings for a gathering with friends. Or maybe it’s just proving to the neighbors that a little snow isn’t going to keep you from cooking outside.
You don’t need to stand around the grill all day to enjoy it.
Get everything prepared, dress for the weather, keep an eye on your temperatures, and let the pellet grill handle the cooking.
When the food is ready, head inside, warm up, and enjoy the results.
That’s a pretty good way to spend a winter weekend.
Real Hardwood. Real Smoke. All Year Long.
In the Midwest, grilling season doesn’t have to end when the leaves fall.
From the first chilly football weekend in October to the coldest days of January and February, there’s always a reason to fire up the pellet grill.
With a little planning, the right technique, and Griller’s Gold hardwood pellets, you can enjoy great wood-fired food no matter what the thermometer says outside.
So grab the shovel, clear a path to the grill, and keep the smoke rolling.
Real Hardwood. Real Smoke. All Year Long.
Find Griller’s Gold at Menards, Fleet Farm, and other participating retailers.
Smoke on, friends!