Grilling in the Cold

I like grilling in 40 degree weather. I have a little Konro Hibachi grill that I use Binchotan charcoal with. Great delicate smoky flavor without producing too much smoke, and doesn’t make a mess. Grilling in the cold is a superficial process. Nothing gets heated through. Bad for big pieces of food, great for delicate, fast cooking ones that need some grill flavor. Fish, mushrooms, and vegetables are perfect for November grilling. The photo below shows Branzino fillets over hardwood embers. I tossed broccoli in olive oil and white soy and cooked them too. A small beef tenderloin spent an hour outside and got deeply smoky and charred without overcooking.