Welcome to the last week of our August Grilling Challenge! After covering the basics, throwing an excellent cookout, and getting creative on those grates, this week’s challenge is simple: Keep going.

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

It’s easy to think of grilling as a summer thing—the temps are warm, the evenings are long, and you’ve got a pool party’s worth of people to feed.

But grilling in the autumn might be even better.

Imagine: The leaves above are shades of red and gold, there’s a refreshing chill in the air, and, finally, no mosquitoes to bother you. You’re in your favorite fleece, tending to crackling chicken legs on a hot grill, tongs in one hand, a glass of red wine in the other. Those chicken legs, by the way, aren’t for a big gathering but instead for filling your desk lunches throughout the week.

Nice, right?

Of course, that’s assuming the weather cooperates. If not? You’ll just need the right gear.

A seriously good raincoat, a pair of easy-to-slip-on boots (purchased with a discount code; more on that below), and a bright headlamp for those 5 p.m. sunsets can go a long way.

And if the weather’s really bad, how about firing up a pellet grill? Think of it like a smoky, self-contained outdoor oven that mostly takes care of itself. You could have tender, moist brisket in a snowstorm with very little time spent babysitting the grill outside.

Photo: Michael Murtaugh

To keep a grill well maintained, you should be scraping the grates, cleaning the grease trap, and dumping the ash every time you cook.

But to make sure it performs its best for years to come—and in all seasons—you have to periodically get in there and really scrub. Which sounds more intimidating than it is. We’ll walk you through it.

Our ultimate guide to cleaning your grill →

The best pellet smoker grill For cooking low and slow, in any weather.

Our favorite rain jackets Armed with the right outerwear, all meals are possible.

We’ve loved this headlamp for over a decade It easily crosses over from specialty climbing gear to fixture of everyday domestic life.

Meal-prep for the week with Moroccan kefta and marinated vegetables for sandwiches and grain bowls. Lean into a lazy Sunday in the crisp fall air with cedar plank salmon or mole negro. And when those holidays come around, let your grill do the heavy lifting with a smoked prime rib or a gorgeous porchetta (so your oven and stove are free for all the other stuff you want to cook).

Just like the recipes in week one, week two, and week three, these are all free. Consider it our (very early) holiday gift to you.

Meal-prep grilling for excellent lunches and fast weeknight dinners

Linda Xiao for The New York Times. Food Stylist; Hadas Smirnoff. Prop Stylist: Megan Hedgepeth. Ginger-Lime Chicken By Ali Slagle 15 minutes Makes 4 servings

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Moroccan Kefta  By Nargisse Benkabbou 15 minutes, plus 1 hour's chilling Makes 4 servings

Johnny Miller for The New York Times. Food Stylist: Susan Spungen. Spiced Grilled Halloumi By Ali Slagle 20 minutes, plus grill heating Makes 4 servings

Johnny Miller for The New York Times. Food Stylist: Susan Spungen. Marinated Grilled Vegetables By Ali Slagle 25 minutes, plus grill heating Makes 4 to 6 servings

Satisfying grilling projects for not-sweltering weather

Armando Rafael for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Carla Gonzalez-Hart. Mole Negro By Rick A. Martínez 2 hours 15 minutes Makes 8 servings

David Malosh for The New York Times. Food Stylist: Simon Andrews. Chicken Yassa Recipe from Pierre Thiam Adapted by Alexa Weibel 1 hour, plus marinating Makes 4 servings

David Malosh for The New York Times. Food Stylist: Simon Andrews. Cedar Plank Salmon By Ali Slagle About 2 hours Makes 4 servings

Gentl and Hyers for The New York Times. Food stylist: Hadas Smirnoff. Prop stylist: Rebecca Bartoshesky. Patra Ni Machhi Recipe from Niloufer Ichaporia King Adapted by Samin Nosrat 40 minutes Makes Serves 6

Showstopping holiday centerpieces

Kate Sears for The New York Times. Food Stylist: Chris Lanier. Smoked Prime Rib Recipe from Dennis Sanchez Adapted by Gabriel H. Sanchez About 16 hours Makes 4 to 6 servings

Melina Hammer for The New York Times Dry-Rubbed London Broil By Sam Sifton 1 hour Makes 4 to 6 servings

Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Rib-Eye Steak By Ali Slagle About 1 hour Makes 3 to 4 servings

Andrew Scrivani for The New York Times Outdoor Porchetta By Julia Moskin About 5 hours Makes 15 to 20 servings

Photo: Michael Hession

Over the past five years, Wirecutter’s experts have researched hundreds of rain boots, ultimately testing 31 styles. Our favorites had the most slip-resistant outsole of any boot we tested. And we found them super easy to slip on and off—perfect for leaving by the door so you can dash in and out for your all-weather grilling. From now until August 30, use promo code WIRECUTTER to save $30.

Get the deal→

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