Grilling can be a great way to get summer flavors in the middle of winter--it just requires a little extra prep! Here are a few simple tips to keep in mind.

Be Smart and Get a Head Start

In winter, it takes the grill longer to heat, so preheat it for at least 30 minutes before you throw anything on. And remember--safety first! When winter winds howl, it's tempting to move the grill closer to the house, but it's recommended that you set yourself up at least 10 feet away from anything combustible.

Be Wise with Size

Winter is not the best time for preparing big pieces of meat such as London broil, pork shoulder or large cuts of lamb. These bigger cuts take longer to cook and cold weather makes it harder to regulate the temperature. You can still get that smoky flavor by choosing smaller cuts like chicken breasts, thin steaks, kebabs, fish and veggies.

Cook, Don't Look

When it's time to flip, open and close the lid quickly so your grill doesn't lose heat. You can check for doneness by investing in a remote meat thermometer. There are many different models. Insert the probe into the meat and set it to the desired temperature. The thermometer will alert you when the meat reaches that desired internal temperature. You know what that means? You can put everything on the grill and check it for doneness from inside the house where it's nice and cozy warm!