Top products from r/grilling

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Top comments that mention products on r/grilling:

u/kaidomac · 8 pointsr/grilling

TL;DR warning

Are you willing to invest in some tools? Do you like Five Guys? (skinny burgers) The fastest burger procedure that I know of is Kenji's Ultra-Smash technique, which makes a pair of thin patties in no time. Takes about a minute per burger (two patties with cheese). Details here:

You can also do a regular smash burger, which is thicker (McDonalds-thin), but takes longer (~1.5 minutes per side, about 3 minutes total per burger):

The advantage of the ultra-smash is that it's super quick & you can toss a piece of cheese to melt between two patties, so you can pump out a ton of burgers in no time. You will need a few tools, namely:

  1. A metal cooking surface
  2. A hi-temp heat source
  3. A smashing tool
  4. A high-quality spatula
  5. A scraper (if doing ultra-smash)
  6. A cheap IR temp gun
  7. A cheap digital kitchen scale

    It's not rocket science, but getting a proper setup will let you have a workflow that makes cooking for a crowd a breeze. I have a big extended family, so I cook in bulk a lot, but I also use this for just my immediate family because it's so fast to get setup. There is an up-front investment required, but everything you'll buy will pretty much last forever, so it's worth it if you like to eat burgers!

    So the first two things you need are a metal cooking surface & a heat source that can pump out a lot of heat. I don't recommend a regular grill because they simply don't get hot enough; you need 600 to 700F to do this. You can either do a compact setup (a 2-burger surface with a single burner) or invest in a quality flat-top setup (more expensive, but lets you do more burgers at once). The ideal surface to do this on is a Baking Steel, which is very expensive. There are knockoffs for cheaper, but I like BS because they have a Griddle version with grooves to catch the grease:

    You can also do it with cast iron. Lodge has a griddle for $25:

    If I'm just doing a single regular smash burger at a time, I use a 12" cast-iron pan. $28:

    If you do get into cast-iron, read up on this seasoning procedure (i.e. the way to keep it smooth & slippery without Teflon). It's a bit of a pain, but it's worth learning because anything you buy in cast-iron can be handed down to your kids because it lasts forever:

    You will want a heavy smashing tool as well. I have this massive 2.5-pound cast-iron press. It fits inside the 12" pan above (but not the 10"). $13:

    If you plan on doing ultra-smash burgers, you'll need a scraper. This is the one Kenji recommends, but you can probably find something locally: (Home Depot or Lowes)

    Anyway, getting back to the cooking part: you'll need a hi-temp burner. I like Bayou Burners, they sell them on Amazon. I have an SP10: ($50)

    I use that with my 12" cast-iron pan for when I'm just doing a few burgers for the family. 15 minutes = 5 burgers. You can also slap a flat surface like a cast-iron griddle or Baking Steel on that puppy. Also comes in a square version (not sure how the BTU's compare). I also have some KAB4 burners that I use with my Baking Steel, among other things. More expensive, but larger shell & burner: (more even heat over the cooking surface)

    For cooking more at a time, you can get a cooktop. Blackstone has a 36" cooktop available, but it doesn't get very hot (don't get me wrong, it's an awesome tool, but I've had trouble breaking 500F on mine, which means you're not cooking 1-minute burgers on it, plus the heating is kind of uneven, so you have to work in the hot spots for faster cook times). Also comes in a slightly smaller 28" version (but it's only like $50 less, so it makes more sense to get the full-sized version because you get so much more cooking area). The nice thing with this setup is that for $299 (or a bit less if you shop around at places like Cabela's), you can cook like 20 burgers at a time, it's absolutely insane! I make epic breakfasts on it. Plus it folds up for transport, which is really handy. We use it for all of our family events & holidays:

    A better version is from Tejas Smokers. They make camping stove carts that have burners built-in & have griddles available separately. They get super hot, downside is the cost: you can easily spend $700 on a nice setup.

    Oh yeah, Blackstone did just come out with a compact outdoor griddle which can run off those little one-pound green tanks if you want. They go for around $99 ($79 if you have an Ace Hardware near you). I have not tried this, but it gets good reviews. I'd be curious to see what kind of temperatures it can achieve:

    So that's a basic introduction to the cooktops: you need some kind of decently-sized metal surface, a hi-temp burner, a smashing tool, and optionally (but recommended) a scraper. You will also want to get a strong, high-quality spatula. A good one is $32:

    Available here:

    If you opt for cast-iron, get an infrared temperature gun (doesn't work too well on shiny metal surfaces like steel tho). $17:

    A cheap digital kitchen scale is useful too, for measuring out the proper amount of meat. $14:

    This collection of tools ensures that you have the proper workflow: a metal surface to cook on, the ability to bring the surface to a high temperature (and know what that temperature is for precise control), the ability to weigh your meat so you can pre-measure out what you need, the ability to smash the burger down, and also to properly scrape it off. Again, it's not rocket science, but if you have a wussy grill or a crappy surface or weak smashing/scraping tools, you're gonna have a bad time. You just need the right setup to pump burgers out fast!

    So on to prep. For ultra-smash, you do a pair of 2-ounce ground beef balls. In the tutorial above, they use a mix of meat for 25% fat. I just grab some regular 80/20 ground plus some salt & pepper. For regular smash burgers, do a single 4-ounce ball (optionally 5 ounces...useful if you have a big cooktop for a bunch of burgers at one time & are only doing a single patty per burger). The nice thing is, there's no special prep required for the meat, so you can make all of your burger balls ahead of time. If you have 10 people & are doing ultra-smash, let's say half of them get 2 burgers, so 15 burgers total, or thirty 2oz balls. If you have 20 people & are doing regular smash, again with half getting an extra burger, that's 30 burgers total or thirty 4 or 5oz balls. So that takes care of prep...adjust as needed. If you're feeding mostly dudes, you'll want to add more seconds (and thirds) to the equation.

    There are a variety of buns you can get. Crap buns will make for a crap burger. See if you can find potato buns or brioche buns. Those are pretty soft. Buns aren't overly hard to make, but I have yet to find a decent recipe that takes under 40 minutes, so I usually only doing fancy home-baked buns for my family rather than a crowd. Buying 5 or 10 pounds of ground beef & making smash balls out of them will take you all of ten minutes, but making buns can take forever. Here's a good recipe if you want to try it out tho:

    Or this, if you wanna get crazy:

    Or this one, nom nom nom:

    But eh, just hit up Sam's/Coscto/BJ's and buy some hamburger buns in bulk, problem solved. Or find a local bakery that has good rolls. There's a good shootout of buns here:

u/father_cube · 4 pointsr/grilling

Charcoal grilling is great! The only additional purchase I would make is for a chimney starter, if you haven't already. Weber makes a great one that will last you a while and is like $15. You can use newspapers, balled up paper towels, or the little chimney lighter cubes to start the chimney, whichever is easiest for you. I like the cubes, they're very consistent and easy.

This article from Serious Eats talks about several different two zone charcoal setups. They're all fairly basic, but they are good to know.

When you purchase charcoal, don't buy any of the stuff with the lighter fluid on it. And don't add lighter fluid. If you get the chimney starter right you'll never need it. It imparts a yucky chemical flavor in the meat. I prefer briquettes. They are more consistent for me and they are much cheaper where I live. Lots of people love lump charcoal but it's a lot harder for a beginner I think.

Learn where your grill vents are. They're much more important to charcoal grilling since they are how you control the heat.

These are all great resources that have been posted. Read through them and keep coming back here! This is a great community.

Edit: If you don't already have an instant read thermometer, you should definitely buy one. It's one of my most used tools in the kitchen and on the grill. There are a ton out there. I've had the Lavatools Javelin for a while now and love it. It reads the temp quickly, it isn't crazy expensive, and it looks nice. It really stepped up what I was pulling off the grill.

u/Meta4X · 2 pointsr/grilling

The build-up looks like carbon to me. It can be scraped off without much trouble.

I just did a rehab on my Weber Kettle after 10 years of continuous service (and 10 years of sitting outside uncovered in Michigan winters). You can easily spend as much on replacement bits as the cost of a new Kettle, but I like to keep my gear in good working order.

Here are some bits you can buy if they need to be replaced:

Lid handle:
Charcoal grate (the bottom one):
Ash Catcher:
Ash Clean-Out Fins:
Body Handle (with tool notches):
Hinged Cooking Grate w/ BBQ System Doodley:

Here are a couple other components that I swear by (and will save you time and money):

Charcoal Chimney:
Charcoal Basket:

Good luck!

u/tilhow2reddit · 5 pointsr/grilling

Heart says propane, budget says charcoal.

Gas Grill It's a bit over the top of your budget, but the difference between this and what you get in the $250-300 range is significant.

Charcoal Grill This hits the sweet spot in your budget, and is one of the most versatile grills on the planet. (Definitely the best bang for your buck without building one yourself)

This has an ash cleanout system built in so it makes cleanup easier. And in regards to the instant on thing you can get similar results to the startup time of a gas grill using a charcoal chimney. To use the chimney simply add coals to the top of it, place some paper, or a fire starter cube, or both under the cylinder, light and wait 10-12 minutes, then dump the coals into the grill and spread with metal tongs/spatula/stick/etc.

I use phone book pages. They're free, and I have the internet.

u/the_koob · 3 pointsr/grilling

Can confirm - I smoked a pork shoulder in Chicago about a month ago - it was super windy and way below 32F outside. Grill maintained a constant 250F inside but I used a ton more wood than normal.

A meat thermometer + ambient temperature thermometer like this will be your best friend for this.

The alarm is loud enough to wake a deep sleeper from slumber (I slept through most of the smoke and only woke to add fuel)

u/moosethumbs · 1 pointr/grilling

I'd highly recommend a remote thermometer. I have this one which Amazon tells me I bought in November 2014. It still works great and I think it's a rebranded Maverick which is highly recommended on AmazingRibs. Apparently this Thermopro is the best seller on Amazon for $20 more and has a couple more bells and whistles.

u/Coldmiser487 · 1 pointr/grilling

Well, I have no idea what your price point is, but there are a couple really nice options that I have my eye on:

A nice 'Cold Smoker' will allow him to smoke cheese, salt, or anything else that might melt if too much heat hits it.

How about a wireless thermometer (definitely need a wireless one, not blue tooth) so he can keep watch on his grill from inside

Maybe a real nice skewer set with an elevated cooking system?

or maybe a portable smoker so he can tailgate?

OR.... how about a new Grill with all the works?

The options are limitless

u/ChiefSittingBear · 5 pointsr/grilling

I know you've already been recommended the Maverick thermometer for monitoring cooks, but that's not accurate enough or quick enough for thin meats and not quick enough to use to check multiple items. Also it's low heat rating means it's not for grilling, only for BBQ. Is is really great for low and slow though, it's my favorite accessory I've ever gotten. The ET-733 is their newest one, it's $69.99.

BUT! You also need a reliable, instant read thermometer. This is what you'll use for grilling those steaks and hamburgers and smoking chickens and such. There's lots available, but I really like the thermopop. It's made by the company that makes the ever popular thermopen, just much cheaper. It's almost as quick of a temp read.

u/unclexbenny · 3 pointsr/grilling

What are your grill grates made of? From my experience you're going to need something that holds heat really well, like cast iron, to get nice defined grill marks. Those thin stainless steel grates that come with most grills are fine for cooking on, but you're not going to get the grill marks you want from them.

You can slap something like this right on top of your existing grates though, and you'll get what you're looking for. Make sure your fire is ripping hot too, for something like searing steaks I'm always looking for 500+.

u/CheeseMonger · 2 pointsr/grilling

I have the Weber 22" Rotisserie Weber Rotisserie kit and love it. I just used it for a prime rib over the weekend. Made a great crusty exterior and pink/red throughout the inside. Also makes great chickens

u/OEMBob · 13 pointsr/grilling

Generally speaking around here the Thermoworks Thermapen (and the other Thermoworks products) is considered the gold standard. And there is no reason why it shouldn't be. It is accurate and fast. But it is also somewhat pricey. Especially for people just getting into grilling.

Personally, especially for people just getting serious about grilling, I tend to recommend the LavaTools Javelin ( ). The price is nice and low and the performance is fairly comparable to the Thermapen. (source: ) Note that the tester ( u/sufferingcubsfan ) thought he was testing the PRO model when in fact he was just testing the standard.

While the testing wasn't exactly vigorous or scientific journal worthy, it was enough in my book to save myself the $75 and go with the Javelin. That was @ 1.5 years ago and I haven't looked back yet. I've also given it as a gift to friends that either grill or brew beer (or both) and haven't heard a complaint yet.

u/BayouByrnes · 3 pointsr/grilling

I've been on the BBQ train for some time now. As a New Orleans native living in Michigan, it's hard to find good smoked meats up here, so you end up having to do it for yourself. And every time we throw a shindig, that's really all that gets requested.

My suggestions are as follows:

Franklin Barbecue
I love this book. It's not a recipe book, although it has a few basic ones in the back. He tells the story of how he came to BBQ, and then breaks down each individual aspect of BBQ process. You'll learn a lot.

Herbs and Spices
This book is really more fun than anything else. It's essentially wikipedia for herbs and spices, but there's so much in it that you can always come back and find something new.

The best advice I can give you is to never stop trying something new. When I first got in to BBQ/Grilling, I went to Amazon and bought a mess-load of books for $1-2 a piece about the basics, recipes, processes, and ideologies. Bobby Flay was my first read. I've strayed away from him now that I have my own style. And that's a phrase you'll here a lot among people. "Style". I wouldn't worry too much about it. Just light a fire and put some meat on it. Worst case scenario. You've got cooked meat.

Try smoking a Turkey with a Cajun rub (that you make, don't use prepackaged Cajun rubs) over hickory or apple wood. Patience and eventually it'll all be second nature too you.

Welcome to the game.

u/Histrix · 1 pointr/grilling

I’m familiar with those type of clay cookers. I lived in parts of Asia many many moons ago and used them occasionally. They’re great for a wok.

You’re not getting any more airlfow in one of those than you would thru a Weber One Touch type of kettle. A chimney full of good quality lump dumped right in the center of a Weber will give you just as much heat when relying on naturally occurring aspiration.

On a kettle you can do a few things to help focus the heat. One of these - or you can cut the bottom out of a stainless steel dog food bowl which costs less than $10.

Weber also sells a separate cast iron insert for that grate for those that like crosshatched grill marks. Don’t know what sort of grate you are using on your clay cooker but that Weber would be a great grate -

u/Banzai51 · 1 pointr/grilling

I bought a Weber 22.5" grill late last year too. These have been a tremendous help in setting up hot/warm zones on the grill.

For regulating your heat, you can also put your lid on slightly askew. Gives the uncovered part of the grill a lower, steadier temp which is great for doing something like a reverse sear like they mention here.

u/Room234 · 2 pointsr/grilling

Meathead: The Science of Great Barbecue and Grilling

It's what to do, and then an explanation for why as if you're a mechanical engineer. Knowing the physics behind what to do helps me remember rules of thumb better.

u/ccampo · 2 pointsr/grilling

That's an interesting grill if you want to use it as a firepit too, but other than that, that's about all it's got going for it. You can get a Weber Kettle for $50 less, and grill everything on it, plus more. Pretty much every charcoal grill will be cooking over an open flame, so you're covered there. The reason you want a lid on your grill is to hold in the heat and vapors. This leads to more evenly cooked and just plain old better tasting food. It's also more fuel efficient since the lid keeps the heat in, instead of losing it to the outside. A lid controls flare ups too. Also, having a lid allows you to be able to do all sorts of other cooking methods, particularly slow cooking and smoking. I don't see how you could do any of that with that fire pit grill but maybe I'm missing something. You want a lid - plain and simple. You don't always have to use it, but I don't see why you wouldn't. Here's what the Weber folks have to say about it.

I don't think a rotisserie is a must have (I've cooked plenty of chickens and turkeys on a regular charcoal grill just fine... in fact I'm cooking one right now!). If you absolutely want it though, Weber sells one for their kettle for $150.

u/regulus3 · 1 pointr/grilling

I would definitely recommend looking into the Weber Kettle like /u/jammaslide suggested. If, however, you know your dad would want the rectangular shapes used in both options you provided, these are both solid grills, both for solid prices. I would actually go with the Dyna-Glo myself, just because of the extra cooking surface.

Edit: Added link

u/happyastronaut · 6 pointsr/grilling

This is one of my favorite cookbooks for meat smoking. It's a bit light on outright recipes, but focuses heavily on the process and science of smoking. It's a great tool!

u/DuNing2 · 2 pointsr/grilling

Weber's Way to Grill is an excellent cookbook for beginning grillers. I refer back to it for temps and recipes all the time. Great book, even if you don't use a Weber grill.

u/Sub726 · 2 pointsr/grilling

Much appreciated.

It's by Weber.

The original wire grill that came with the Velocity Grill wouldn't retain enough heat to give a good sear.

u/KeptInStitches · 1 pointr/grilling

I have this one. I love that I don't have to find a table to set it on and it wheels around easy. I can also replace the grill grate with a griddle.

u/chargers949 · 3 pointsr/grilling

I’m a charcoal fan for the extra taste. The cave man in me likes building the fires too. Weber kettle for regular grilling. Can be found used under 100. For smoking weber smokey mountain. Can be found used under 200.

For charcoal searing you can just do it on the chimney direct.

They have plates you can heat up on the stove for searing too.

If flare ups are an issue (charcoal) they sell temperature regulators to help. Mostly used for smoking i think.

u/Phriday · 1 pointr/grilling

I used to buy my friends who were getting into grilling and BBQ the Maverick because I got one as a gift and it is the dog's balls for low and slow cooking. Then I got a Thermapen, and now THAT's my go-to gift for cooks and grillers. I've probably bought a half-dozen of them.

u/muhaski · 10 pointsr/grilling
  1. Control the tempature with the bottom vent. Always leave the top open.
  2. Don't lift the lid off too much.
  3. Use some newspaper with veg oil crumpled up to light the chimney. Weber cubes work well too.
  4. Set up for two zone cooking everytime. Bank of coals on one side, none on the other.
  5. Don't rush the chimney. You’ll know the coals are ready when the ones on top have started to turn a bit gray with ash (10-15 minutes).
  6. Buy a digital probe thermometer.
  7. Read all you can on - - and
u/merelydicta · 4 pointsr/grilling

Not sure if he has this already...but if he's a charcoal guy, a chimney starter would be great...

Alternatively...if he's into pulled meats...a couple of claws would be in order...

Hope that helps!

u/certainlyheisenberg1 · 6 pointsr/grilling

Steven Raichlen's was the first one I got and its wonderful and extensive. 4.5 stars on Amazon:

Edit: Actually, I linked to the wrong one. It was Raichlen's The BBQ Bible that I have. But this is his newer book and looks just as good.

u/e42343 · 3 pointsr/grilling

Weber's Smokey Joe is my travel grill and I love it. I first got it when I lived in a small apartment. It's now my travel grill.

u/rocketsledonrails · 1 pointr/grilling

I use weber charcoal baskets pushed together in the center of the grill and full of charcoal. My kettle is the type with the gas burner on the bottom to get the charcoal going so I don't usually use a chimney for this setup. The baskets are also nice if you want to do indirect heat with the baskets on the side and a water pan in the middle instead of racking the charcoal to one side. Weber has a top grill with doors on the side you can swing open to access the baskets to add more charcoal or wood chips if you need want.

u/russkhan · 1 pointr/grilling

This one is currently $25. I think the only difference between it and the one that Menace linked is a backlight. I have one, it's pretty quick and very acccurate. Probably not as quick as a Thermapen, but quick enough for my uses.

Edit: According to Amazon I got mine in December 2014. It has held up well to regular use.

u/thestatic1982 · 2 pointsr/grilling

I"m fairly certain they are these. I have these and they appear to be the same. They are pretty nice but they are somewhat wide so make sure your food is sliced accordingly if you are put peppers and onions on them.

u/AG74683 · 2 pointsr/grilling

I found it! I was expecting it to be way expensive. That's pretty affordable actually.

u/mizary1 · 1 pointr/grilling

if you do any smoking on the grill I have something like this. I can't imagine smoking w/o it. But I also use a weber kettle so it's a little tougher to keep a constant temp.

u/bilbravo · 1 pointr/grilling

Ah, well they looked cool. Glad to know they aren't functional.

I once saw some skewers which were basically a 1/2" or so blade so that stuff wouldn't spin on them. Have never been able to find them again.

edit: Basically this, but I want some a bit shorter

u/thepoga · 1 pointr/grilling

I have a family of 4. I like to make extra to meal prep for the week too. 8 servings?

I saw this too. It says it can be used as a wok. Anyone else use this?

Weber grill Basket

u/FirstClassMail · 2 pointsr/grilling

They sure do. They're weber charcoal baskets. They came with the grill. They can be found on amazon here.

u/Cdresden · 6 pointsr/grilling

The Maverick dual probe wireless has worked great for me. One probe for the meat internal temp, one for the cooking temp. The only problem I've read about comes from crimping the wires under the lid of the smoker. To prevent that, you can order a silicone grommet from Weber, and drill a hole.

u/Taphophile · 3 pointsr/grilling

A charcoal chimney is THE way to get your coals ready. You stuff a couple of pieces of newspaper in the bottom and pour your charcoal on top. It leaves zero petroleum aftertaste and after the expense of the chimney itself, your fires are free. Protip: I've had problems with the fire being slow to start in the past so I now rip up the edges of the newspaper first and don't pack the paper very tightly. Also, don't be shy about using a second round of newspaper.

u/StickySnacks · 7 pointsr/grilling

You should get an instant read thermometer to check for doneness so you don't have to cut into them like that.

People like this one, but I haven't used it. I use a Thermapen:

u/tide19 · 1 pointr/grilling

Alright. Go with the Master Touch, buy a Weber Charcoal Chimney, get some good gloves for handling charcoal. Don't worry about the Slow'n'Sear, just use the snake method.

That's really all you need.

u/striderchris · 4 pointsr/grilling

Do not use, and bring something like this with you.

u/FloydyPerry · 1 pointr/grilling

Here is a link to the weber gourmet system grate. It has hinges on both sides and a removable center to add other accessories like a griddle or wok. I think it only fits the 22 inch kettle though. I didn't see one for an 18 inch.

u/sidefliptop · 2 pointsr/grilling

It is a Weber grate.

I like that the sides flip up. I have never put anything in the center part.

u/supercracker81 · 5 pointsr/grilling

I like this one. Gets the temp fast and not as expensive as the Thermapen. I checked it in ice water and boiling water when I got it and it was accurate.

u/spyoung13 · 3 pointsr/grilling

i was gifted the weber grilling guide. It will not be as comprehensive as the amazing ribs thread, but will be something that you can use has a tactile (remember books?) reference when outside on the grill. I've made the transition to charcoal recently, and have used several of the recipes and techniques mentioned.

u/Firm_as_red_clay · 2 pointsr/grilling

We have this one and it has worked perfectly for us. Relatively low cost, accurate, and will give you your temp in seconds. We have tested it with outside temperature against what the weather is and it is always correct. We also tried inside versus our thermostat and there to it is correct. For 25 dollars you can not beat it. Have had it since fathers day so I can not attest to years of use, but you could buy multiple and it would take a while to equate to the same cost as a thermapen.

u/nstutsman · 6 pointsr/grilling

Buy this Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books)

Seriously, everytime someone asks me about technique, there's more than one, which you need because you're cooking more than one thing all the time. It's full of food prep and grill prep ideas for everyone front beginners to seasoned vets cooking off the same grill for 35 years :)

Next, get some good tools. The Weber 7416 Rapidfire Chimney Starter is almost must have, they do make a smaller one, but if you use a 22.5" smoker as well, you should already have one of these. I also use a Bond Mini Shovel for moving the coals around. It's a hell of a lot easier than tongs. Also handy if you have midgets burying things for you.

u/DesolationRobot · 5 pointsr/grilling

My college grill was a 14" Weber Smokey Joe. Legit grillin' on a college budget. Made a chimney out of an old coffee can. And then when y'all are old and married you can take it camping.

u/SaaToveri · 1 pointr/grilling

As mentioned before this is the Weber Smokey Joe, the smallest/cheapest option. I did not see it on the EU Amozon store. Have you looked into ordering from the US site and possibly paying for shipping? I do the same shipping UK DVDs to the US. Might be in budget.

u/Gah_Duma · 6 pointsr/grilling

A Weber kettle. It'll last much longer than anything else in this price range.

u/hexarobi · 5 pointsr/grilling

For a cheap charcoal grill nothing beats a classic Weber Kettle

u/revjeremyduncan · 1 pointr/grilling

In my opinion, I would spend the extra $20 to get the regular 22" kettle.

Here it is on Amazon.

u/PlastiDippedToHell · 2 pointsr/grilling

I have the Weber 22" BBQ also, but I also bought the rotisserie ring this was a game-changer for my whole chickens. I do two at a time, alternating the side the breasts face to balance the weight load.

u/CobraDS96 · 1 pointr/grilling

Coleman Roadtrip. Uses propane and we take it camping for grilling and as a griddle. But I usually just end up cooking over the campfire at night at least.

Coleman 9949-750 Road Trip Grill LXE

u/alf3311 · 2 pointsr/grilling

Try using a charcoal chimney starter instead. Cheaper in the long run and you won't have any chemical smell. It takes 2 sheets of newspaper and about 20 minutes.

EDIT: wait, gas grill? What are you doing??

u/huntmol · 2 pointsr/grilling

It's a weber sear grate, you can put it in the center portion of the newer weber grills.

u/endlive · 1 pointr/grilling

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5" Grills

u/Swayze3 · 5 pointsr/grilling

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5" Grills

u/dtwhitecp · 2 pointsr/grilling

I think it makes sense to include these things in the scope of this subreddit

u/therovingcardinal · 1 pointr/grilling

I own the thermopen classic and the lavatools javelin. imho, the thermapen is a ripoff, just spend the $25 for the lava tools and never look back.

u/mreichman · 6 pointsr/grilling

I think the "Premium Kettle" also has that, but not as pricy as the Master Touch.

u/m3n00bz · 1 pointr/grilling

thermapen and/or one of these

u/moogerfooger29 · 1 pointr/grilling

Oh man. I've been at smoking for only a couple years now, but Meathead's book is so ridiculously helpful and interesting. I've only read through the first 50 pages or so, but it's ridiculous. A must read.

u/Presently_Absent · 2 pointsr/grilling

Franklin Barbecue: A Meat Smoking Manifesto

And if you don't want to read it, BBQ with Franklin is available for streaming on PBS's website - there's even an episode about building a competition cooker out of an old propane tank!

u/felisrufus · 7 pointsr/grilling

I can't recommend this book enough. Read it. Make notes. Mine is covered with sauce stains and all dog eared.

u/TetraDelta · 4 pointsr/grilling

Gotta let those charcoals burn white all the way through.

Pick up one of these. It takes 20 minutes to get a hot fire going for my Smokey Joe, and they're about as much as two bags of charcoal.

u/LaGrrrande · 2 pointsr/grilling

I'd suggest getting either a Weber Jumbo Joe (Charcoal) or a Weber Q1200 (Gas). Hell, get both and you can decide if you prefer the convenience of gas, or the flavor/performance/versatility of charcoal. Once you've done that, then you can decide on upgrading to something bigger and/or nicer. Whatever you do, consider picking up a copy of Meathead's book on grilling first.

u/thewolfmansbrotha · 1 pointr/grilling



  • This, this, this, this, and this to get started.

    Obviously, get whatever kind of grill you want. I love my gas grill and use it often, but if I could only have one grill, it would no question be charcoal. With that said, anything with the name Weber on it will be tough to beat at it's price point.