JC,
I use my charcoal grill all winter long. The main egress on my house faces the deck the grill sits on, with a coat rack next to the door-quite handy for a quick check on the meat. Mostly, however, I let the covered Weber do it's job, and keep an eye on the electronic meat thermometer on my belt. Sub-zero F. outdoor cooking isn't as painful as it once was.
I have a leg of lamb that will be twirling around over the coal on New Year's day. I can't wait.
At my house, the wife handles cooking of items that came out of dirt-if it had fur, feathers, scales, and had to be over-powered in some fashion to be eaten, I handle cooking that.
Bon Appeteté
Best,
Ted
