First, preheat the grill with the lid closed for 15 minutes before adding food. This burns off any rain that got inside and builds up heat. Second, use a two-zone fire: one side on high, one on low. If rain kills the heat on direct flames, you can move food to the cooler side and let it finish patiently.
Another trick: keep a spray bottle of oil nearby. Rain can cause food to stick like glue, so oil the grates twice. And never—never—use lighter fluid in the rain. That’s a recipe for a soggy, chemical-tasting mess.
What about the grill’s electrical stuff?
If you have a gas grill with lights or a rotisserie motor, unplug those in the rain. Water and electricity don’t do a happy dance. Use a battery-operated thermometer instead of plugging in your fancy Wi-Fi one—it’s cheaper than buying a new grill.
One more thing: don’t grill under a covered porch or awning unless it has high clearance and good ventilation. Propane needs airflow; wet spaces trap gas and carbon monoxide. Your burger isn’t worth fainting over.
