The smell of grilled meat, the sound of sizzling coals and a good glass of wine in your hand – that's a feeling you don't just want in summer. A true garden chef knows: cooking outdoors doesn't stop as soon as the temperature drops. In this blog you'll read how you can use and protect your outdoor kitchen all year round and get the most out of it.
Cooking outdoors in winter
Many men think the outdoor kitchen has to be shut up in October. A shame, because it's precisely in the colder months that cooking outdoors takes on a rugged, cosy feel. Light the barbecue, put on a coat and enjoy the contrast: warm air, cold cheeks, good company. With a little preparation, cooking outdoors in winter is just as much fun as in July.
Protection against rain, frost and snow
A Douglas fir outdoor kitchen can take a few knocks, but it does deserve some attention. Ideally, put a breathable cover over the whole thing or place a sturdy cover plate on the worktop. Avoid plastic sheets that trap moisture – that can actually damage the wood. If your kitchen is under a roof or veranda, you'll need to do less than you think: an occasional clean and keeping it dry is enough.
Warmth and atmosphere with a fire table or heater
A fire table or patio heater makes cooking outdoors in winter extra comfortable. It gives instant warmth and creates that typical outdoor atmosphere that men appreciate. A wood-burning fire remains a favourite – the smell, the crackling, the primal cosiness. Gas or electric heaters are practical if you want to warm up quickly.
There are roughly three types of heat source that go well with an outdoor kitchen:
- Wood fire: authentic atmosphere and natural warmth, ideal for long evenings with friends.
- Gas heater: warms up quickly and is easy to use, perfect for shorter winter evenings.
- Electric heater: no smoke and safe under a canopy, ideal for family dinners or quiet moments.
Winter dishes for true outdoor chefs
In winter it's all about dishes that cook slowly and are deep in flavour. Think pulled pork, spare ribs, stews or a whole chicken from the barbecue. Pizzas from the stone oven also go down well at low temperatures. Serve them with a spiced mulled wine or a dark beer, and you've got the ultimate outdoor feeling, even in December.
The right cookware for winter
Winter cooking calls for different cookware, because you'll soon be reaching for different recipes. A cast-iron pan or Dutch oven is ideal for stews or soups that cook slowly over the fire. And with good gloves, you don't have to choose between warm hands and control over your grill. Small investments, a big difference in comfort.