There are two easy ways to cut down on the time and attention you'll need to devote to grilling in bad weather.
One method involves wrapping the foods in foil. Once you're done with the wrapping, place the food on heavy-duty aluminum foil, and then add seasonings, oil, cheese, sliced onions or whatever your recipe calls for. Fold the foil into neat, tightly sealed packets. Place on the grill over medium heat, close the lid and wait. For dishes such as meats, turn once or twice. Others won't need turning. All kinds of foods can be cooked this way: summer squash with onions and butter, eggplant with tomatoes and basil, drumsticks, fish, garlic bread and more. By using this method, you can cook everything with a minimum of fuss and be ready to come off the grill at the same time [source: Gandara].
You can also try microwaving your food first. Start cooking the food in the microwave while the grill is heating. Cook until it's nearly done, then finish on the grill. The food will be done, it will be moist, and it will still have the taste and look of grilled food. This method cuts the grilling time by about half [source: Betty Crocker].
All these tips are good, but there's one very important one left.