Single digit temps, highs in the low 20s (F), snow on the dome. But I still want to Q. Does the cold lengthen cooking time or just getting up to temp? Anything I should be aware of for starting it up? I know the ol' metal weber sits outdoors for years and you just pile the coals in and let it go, but my egg, is, well, my egg! I don't want to stress the ceramic if that's even possible. Please advise
Is it done yet? Is it done yet?