Arguably, there is no better place to spend the holiday season than in front of your grill with a beverage in hand. Kevin says there are a few things to remember when cooking in cold weather. Keep the path to your grill(s) free from snow and ice so you can use them without obstruction. Next, make sure they are clean! Dispose of excess debris and ash, and clean out the grease in your grease trays. You want your grill working as efficiently as possible. When it’s cold outside, preheat times will increase. The cleaner your grill is the more efficiently your grill will run. In addition, the cold weather will cause you to burn through fuel faster. Cold air will suck a lot of heat out of your grill, Kevin says, so add more fuel and pay close attention to those fuel levels. This is especially important in charcoal grills, he notes. Charcoal that would generally last 12-14 hours in warm weather may only fuel your grill for 8-10 hours in the cold. Checking your fuel levels frequently will avoid the hassle of burning through your fuel and having to restart your fire mid-cook. By adding extra charcoal you can help offset some of the temperature swing you’re bound to experience during cold weather cooking.
Pellet grills have really grown in popularity over the last several years, for a lot of different reasons. Up until this point, grill giant Weber has not had a product offering in this category. Kevin says this is an industry they’ve been looking at and studying for a long time and they are ready to jump right in with their brand new Weber SmokeFire. Kevin says a lot of research, design and engineering went into creating the SmokeFire. It comes in two different sizes, the EX4 and EX6 - each with an impressive amount of space. Kevin says with more than 800 hours of cook time under his belt on the new SmokeFire, it’s a really unbelievable grill. It’s an all-in-one grill that can not only sear a steak, but also smoke meats, bake desserts and more. It’s incredibly versatile. Kevin highlights the SmokeFire’s ability to reach 600 degrees in 15 minutes. It’s that kind of heat that can sear and brown a steak better than any other pellet grill out there. The 200-600 degree temperature range also makes it possible to cook low and slow. Weber was able to incorporate their Flavorizer bars to channel grease into an internal grease management system, those same bars are also responsible for more even heat across the grill. The auger system is a short feed vertical system that delivers pellets almost directly to the center of the grill. This small feed delivers pellets to the grill faster and makes it possible to get that quick 600 degree heat-up in fifteen minutes. In addition, because it’s short, there is less opportunity for auger jams which can completely derail any cook.
The Weber Connect Smart Grilling Technology built in really takes a lot of the guesswork out of grilling. Kevin says this technology helps grillers determine how long they need to cook different food items, delivers an ETA of when your food will be done and even advises when to flip a steak. The pros at Weber tested about 600 different grilled foods - steaks of different thicknesses, pork chops, turkeys, chicken, briskets and more. Using that information they were able to build this Weber Connect Smart technology that will really make grill masters out of everyday users.
The SmokeFire EX6 is the larger of the two grills and offers 360 square inches of top grate grilling space and 648 square inches of bottom grate grilling space. That’s a massive 1,008 square inches of dual grilling space. Kevin says in testing the SmokeFire he has piled 8 pork butts on at once. He has cooked 5 briskets with no issue. And most recently, he was able to cook 13 to 14 slabs of ribs at once on the SmokeFire EX6. While the EX4 offers slightly less square inches, the reality is that both offerings boast substantial cook space and enable grillers to pack those grates with as much food as they want. Definitely check out this brand new pellet grill from Weber!
Finally, if you are a BBQ fanatic and want to turn yourself into a BBQ pro, then you need to check out the Weber BBQ Master Class. Unlike actual school, this class is fun and you’ll learn something. And unlike the boring professors in your college psychology class, the BBQ professors at this Masterclass will hold your attention. Attendees will learn from Kevin Kolman himself, plus Weber Grill BBQ Experience Manager and Culinary Grillmaster Dustin Green, Six Time BBQ World Champion and BBQ Hall of Famer Tuffy “The Professor” Stone; Two Time Memphis in May World Champion, Charlie McKenna from Lillies Q (Chicago, IL); Harry Soo from Slap Yo' Daddy BBQ and other well respected barbeque greats. Kevin says he really wanted to go big for this BBQ Masterclass and judging by the roster of instructors - he did just that. The class is $299 and is going down at the Weber Grill Academy in Schaumburg, IL. It’s a two day, hands-on class that covers beef brisket, pork shoulder and pork ribs. What more do you need! Get all the details and sign up here.
Smoked meats and grilled treats,