The trick to a barbeque in early spring, is to plan ahead and get the thing lit mid-afternoon, piling the coals high. Then when the sun starts to drop rapidly and the cold drops upon you harder than you thought possible after such a lovely day, you will have your steak and veg already sizzling. Of course, I didn't plan this far ahead, but it was still lovely grilling in the dark. Cold, but still lovely. Not so much cold, actually, as bloody freezing.