I cooked with the Weber kettle a while ago and kept hearing things like "you aren't cooking if you're looking".

I was cooking a standard BBQ with sausages, chicken wings, lamb chops and the like.

I didn't have any roasts or any slow cooking methods for smoking meat.

I didn't find putting the lid on useful in my case. If I did put it on, I'd have to turn my food around in a couple of mins anyways.

And sometimes I would try to use the lid as a temperature gauge, but it takes minutes for the gauge to rise and by then I want to take off the lid to flip my food.

So if I'm cooking a BBQ with foods like sausages that don't cook too long, is lid off the way?

I want to get my husband an outdoor grill for his birthday, but I'm having a bit of trouble choosing one. Do ya'll have any recs for a long-lasting, quality grill in the $400-$650 range? Here are the factors/questions I have: (I don't know anything about grills so pls don't crucify me if I say something stupid lol)

1. We already have two, vertical smokers (one electric, one charcoal). If the best fit for him includes smoking abilities, so be it but it's not required and definitely not if it costs more because of it.
2. A flat top is most ideal, but it seems like flat tops are typically propane. Is this true? We live in an apartment with a lease that says nothing about propane, but I'd prefer not to risk it if possible. Do I just give up the flat top and buy a separate one for whatever grill I get, or is it possible to get a flat top that works well with charcoal/electric?
3. Kinda an extension of #2: If I do get a flat top that does charcoal/electric, will I get good heat distribution? Do flat tops have heat distribution issues any way, no matter the heat source?

If you know of a grill that seems almost perfect, but there's some things that contradict these points, I'd still love to hear about it! And if there's a post you know about that already answers this question, let me know! TIA

I moved into a house with an outdoor grill that is an Altima Professional Stainless Steel Grill (https://www.clagrills.com/grillownersmanuals/altima/agr30pf-grill-owners-manual-37EE488C32.pdf). It bugged me that this grill didn't have a thermometer. I didn't think through the install and it seems that most aftermarket grill thermometers have short threads and are not long enough for the double insulated lid. When searching for a different thermometer that has the proper length I can't seem to find websites that list the actual length of the probe and threads. Any recommendations where to look or for a thermometer to add to the lid of this type of grill? I should have just stuck with attaching a wireless probe and wire, much easier than drilling through stainless steel.

Buenas!
El otro dia vi un tiktok de un flaco que hacia una milanesa de entraña pero no lo volvi a encontrar y me dieron ganas de hacer, algun tip? Condimentos?

Todo sirve gracias!

I opened up my chicken breast package from the farmers market this morning to marinate it and realized that instead of two bone-in, skin on breasts, I have two complete breasts, both sides together still connected at the sternum. Both breast sets have been marinating since 0730 in an oil/vinegar combo with lots of garlic. I figure I’ll season them with some seasoning salt prior to grilling, maybe some other stuff too.

Any recs on how to cook? I don’t do much white meat to begin with, so any tips are perfect. I normally do my thigh quarters low and slow, but I can’t stand dry white meat. Using gas, what’s the recommendation for juicy chicken with crispy skin? High/medium/low, direct/indirect? What internal temp do you like to pull (I normally let dark meat get at least 180, don’t get worked up if it’s higher, as it’s still moist).

I was cooking last night and I mistakenly left my vents open while and I came out and my Acorn was 600-700 degrees. I opened it up and there was white soot all over the grill grate. From my understanding, this essentially just "cooked" all of the residue build up that was in the grill and reduced it to soot. However, when I cooled it and started to brush it, the grate looked rusty as hell as shown here. Will a wire brush do the trick in removing it? Why did the high heat cause this in the first place?

Any feedback is appreciated

Hoi! Ik wil een elektrische bbq voor op het balkon kopen voor mijn vriend. Hij is Argentijns en wil heel graag bbq's maken. Nu had ik dit gezien: https://www.coolblue.nl/product/884445/weber-q1400-met-onderstel-weber-luxe-hoes-voor-q-serie-met-onderstel.html

Maar ik vind dit wel erg prijzig. Is dit het waard? Of heeft iemand een andere goede tip voor mij?

Thanks!

Perfect grilling

I am travelling this week for vacation and everyone else invited asked for me to cook al pastor.

Sadly, someone on the trip is sensitive to pork so I was asked to cook it with chicken.

What is the best recipe for Chicken Pastor (just a charcoal grill and a propane grill) ?

If anyone is willing to help out, I would greatly appreciate it!

Did some winter camping over the weekend. Tried out some picanha over the coals from the campfire. Did not disappoint. Cooked to about 135, flipping every minute. Took roughly 20 minutes because it was so cold out. Seasoned with St Elmo’s steak seasoning. Sadly I did not get a picture of the slices because it was literally eaten as I was cutting. There was not a scrap of leftovers, so i think it was a winner.

I was gifted a nexgrill 720. I put it together just to find out that it has an error code that prevents the grill from starting. Research shows that the grill is pretty much a dud and I will need to return it. Does Home Depot accept assembled grills? I do not think I would be able to disassemble it and perfectly packaged the way it came.

First Chuck roast everyone loved it

Hello,

A few years back I picked up a sous vide and I pretty much only use the side sear burner because of it.

I've been looking for some kind of stand along unit but haven't been able to find much other than seemingly professional units that are very expensive.

I am not looking for anything big, it is only for 2 people mostly and occasionally a few more. Preferably with a hookup for a standard propane tank.

Thanks.

I assume and understand won’t be like a Webber, but anyone have tried if this is acceptable and seems like it might last a couple years at least?

No other grill, just starting on this

Link: https://www.chargriller.com/products/22-inch-kettle-charcoal-grill-and-smoker

Picked up some pork belly at Costco and decided to try my hand at some burnt ends. 275 for 3 hours, spritzed with a mix of apple juice and Jim Beam Apple Bourbon every 45 minutes. Panned them up, added butter and Traeger Reserve Sweet Apple barbecue sauce, and cooked them covered for 30 minutes then back on uncovered for another 15 minutes.

I have a propane grill with a glass pane on the lid so you can see the food without opening it. The problem is it’s completely covered in grease which makes it completely opaque. My best efforts to clean it have failed, which include Lysol spray, magic erasers, and scrub daddies. Does anyone have an easy cleaning solution to get this stuff off?

With grilled jalapeño, green beans & Mexican rice 🍻

Making some honey bbq chicken.

I have had my Power XL Smokeless Grill for like 5-6 years (using it almost every day for the past year)…and it’s finally starting to kick the bucket. The fan continues to shut itself off in the middle of cooking, and tonight the entire unit powered itself off and then back on again.

I live in an apartment that has no outdoor grilling abilities whatsoever, so I’ve been relying on my smokeless indoor grill to get the job done. Nothing fancy: chicken breast, pork chops, the occasional hamburgers.

I am looking all over the internet and it seems like there are more options now than there were when I first got my Power XL grill. Should I stick with the same brand or go with another? What does everybody recommend?

When you wanna get a sear going on a burger or steak do you leave the grill lid open or keep it shut?

Alright so the last two are throw away answers, but do you all grill or smoke fresh turkey burgers? I feel like mine always stick to the grill.

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