You're in the mood to grill, but when you step out onto your patio there's a chilly drizzle. Grilling in the rain isn't just about getting wet - it's about knowing how and when and where and what and why and who and... okay, I'll stop now. But suffice it to say that grilling in the rain is not as simple as picking up a pack of hotdogs at Costco. However, here are some pointers for those looking to get their grill on despite the weather.
Grilling Indoors
The best thing you can do if you want to grill in the rain is don't go outside without an umbrella or something waterproof over your head . It sounds like common sense, right? Well apparently not to all of us.
If you want to grill indoors, just buy a stove top smoker . They're available at pretty much every outdoor store east of the Mississippi and north of Al Gore's house. Just follow the directions on the box for whatever you've purchased. If it's your first time smoking anything - do NOT use hickory or mesquite wood chips or chunks . It is way too strong for most things, especially seafood. Apple wood chips are best for fish, but any fruitwood will work fine too. Once you have some experience under your belt then feel free to branch out into other flavors if that's what you're into.
Grilling Indoors is the more Popular Technique?
Yes, Beer Can Chicken is one of those out there for smoking protein. The idea is that you soak a can of beer in water, then stick it into the cavity of a whole chicken or turkey while grilling, and let the fat from the heated beer slowly baste your bird as it cooks. Of course, if you have a smoker this isn't necessary...but I've never had any complaints about smoked beer-can-chicken so I'd consider it recommended regardless.
https://theoffsetsmoker.com/grilling-in-the-rain
There are a few ways to go about actually making your grilled poultry skinless - one option is to take off all the skin before putting on your rub, using aluminum foil to cover only the meatiest parts of the chicken [breasts, legs], then removing foil during cooking near the end. Another option is to take off the skin BEFORE you brine, which will produce a moister bird.
It depends on whether or not you want to use BBQ sauce - in which case, go ahead and rub in the spices/herbs beforehand - it'll be all over your chicken either way.
For basting wet-style sauces during cooking, something like a mop works best because using a brush might take off some of your rub...that's an issue if you've used anything spicy [my advice being, don't do that]. A turkey baster can work nicely too...but maybe consider having an extra one handy so whoever's manning the grill doesn't have to keep running into the house for more juice.
Speaking of, I hope you have a decent supply of basting liquids on hand - something like a beer-can chicken that's been marinating in a brine or a maple syrup/bourbon glaze for your salmon will go up in smoke if the weather doesn't cooperate.
You're going to need more fluid than usual because there's going to be less evaporation from within as well as atop your food...and as we all know, humidity = not good eats.
Of course you could say screw it and do some 'dry bumping' [alluding to dry rubs] so at least you'll still get those tasty charbroiled flavors.