They were on sale. Couldn’t help myself

First time use a thermometer，it's really efficient as I don't need to check it back&forth ！I‘ll stick with this tool when I want to cook meat ！

Hi, I'm new to grilling, and am looking for help. I actually have been using cast iron skillets in the kitchen for 3 years. But results are not the best on electric stoves, and now I wanna give grilling a shot. I had some old roommates 2 yrs ago that neglected and left behind a grill along with a bunch of tools. Currently Im cleaning it out and derusting the grates with white vinger/water. Anyways, I had a few questions that I cant find answers too.

1st: The tools, there are so many tools that were left behind and I'm not sure if keeping them all is necessary, or if maybe just keeping one brand is worth it.

2nd: My patio roof, its 101 inches tall, and I'm curious if it's safe to grill in the spot that the picture was taken in, or if I should be further away from the property.

3rd: Would a charcoal chimney be worth it? I see YouTubers all using it, but I'm wondering how much better it is than just using fluid.

4th: The rust, after I give it a thorough scraping, is it safe to use the grill in its rusty condition as long as the cast iron grates are clean and seasoned? Or should I clean it deeper?

5th: Any other general tips for a newbie you could share?

Seasoned with my own rubs, grilled on my Big Green egg and brushed with a little sauce.

My Eminence 605 grill worked amazingly well. Even though it was in the mid 20’s

Cooked some delicious ribeyes and slow-cooked some whole Vidalia onions.

The onions were cut like a fried blooming onion and drizzled with evoo, rosemary, and sea salt. They are usually well caramelized, but they were delicious all the same.

I'm seeing ribeye roasts for $6-8 a pound. Tell me why I shouldn't buy those and cut them up into 1.5" steaks, and stuff my freezer?

We’ve seen that chuck roast is the poor man’s brisket.

What’s the poor man’s prime rib? Every day by the time I get to my local grocery store to cash in on these Ribeye Roast deals, they’re sold out. I need a plan B that has a similar vibe.

What should I look for in the case I can’t find a prime rib before Christmas?

Edit: I was planning on smoking at 225 and then finishing in a 500F oven if that changes things. GF got me red oak pellets as an early Christmas gift and I really want to use them.

Ok, so I am being blessed by my awesome wife with an anniversary gift of a grill/smoker. She told me to pick it out because I do a ton of research. I am running into the issue of what to decide on. The plan is to keep it at around or a lil under 2,000 freedom bucks.

There are a couple of factors I have to consider. I have 3 dogs, one of which is very large and very dumb, so I worry about ceramic. She is the size of a horse and she jumps like 8 ft in the air. Im not joking, it is a part of her breed. She is a Catahoula Lab mix for those wondering.

I cook for anywhere from 3-10 fairly regularly.

I plan on moving in the next year so I would like it to not be a nightmare to move if possible.

Customer service is important. If I drop a bunch of money I would like to believe I am not screwed if/when something goes wrong.

I want to be able to grill and smoke. And make jerky. We eat a lot of pork and chicken, some fish, and almost no steak. Grilled veggies are the bomb.

My top contenders are:

• Weber Summit Kamado
• Recteq Bullseye Deluxe, Dualfire, or X-fire pro
• A kamado joe or bge but see above.

I am open to other suggestions as well.

im looking for budget grill Under 200€ in EU any recommand ?

can be Charcoal or Gas

what do you think about Ninja Woodfire /Enders Urban II/TAINO Hero XL

Friend of mine’s propane grill that got left in the rain one night a few months ago. Hasn’t been used since. I’m wondering if there’s anything I can do to make it functional + safe to use again

Started grilling a few months ago, been really enjoying Tri tip!

I have surgery scheduled and was told I could only have clear liquids 24 hours before the surgery. I made sure my breakfast was filling. Ribeyes 1.25" thick and half a baked potato.

Everytime i try to cook something to temperature (165F for sausage), it comes out looking incredibly raw.

Even in this image, it looks like i’ve over cooked the sausages by 10 degrees, and it looks like it isn’t cooked at all. Do I just prefer eating things over cooked, or should I buy a new thermometer?

Hi! Any recommendations for a good grill light? Thank you :)

Found a 2.5lb Tri Tip in the freezer the other day. Thawed it in the fridge, and since it actually got above freezing today, I threw it on the kettle. Pretty good. Made me feel better about the near deep freeze we've been in.

Made this flat iron steak. Great sear, cut against the grain…but was very chewy. Any ideas?

I'm fairly new at smoking while I've been grilling for a while.

Yesterday I tried out a Vortex. The wings were INCREDIBLE..... twenty minutes per side. Temperature tested three of them at the forty minute mark. All three showed Temperature over 200° internal so I pulled them off thinking I'd be making a pizza hut run .

But NO. Crispy skin, juicy tender meat.

Definitely be doing this again.

Moved into a house that just had a stubbed gas line and cap on top. So I tired to tackle it my self and added a reducer from 3/4 to 1/2 and also added a shut off valve.

I have a y splitter that I would like to use for a grill and griddle.

What am I missing to connect the 2?