Grand Scale, my hat's off to you! I love to grill year-round in all kinds of weather...but even I would have a tough time wrestling the grill at 14 degress.
I stepped out into the mid 40's Saturday and smoked my third brisket ever, a 18 pound ham, and a turkey breast. All turn out perfectly. I may have cooked the brisket a little long, it cooked for 10 hours and reached an internal temp of 200 degrees. It was moist, tender and the best home cooked brisket we've ever had.
People find it humorous when they see three smokers out back...but they stop laughing when they taste the food