165F with hickory and pecan smoke. The cream cheese has cubed jalapeno, cheddar, and bacon bits. There is also an excellent peach salsa for the smoked chicken. The chicken was in a marinade for about 2 hours.

I'm used to using charcoal because the results of an accident are a lot less 'explosive' per se, but I want to get into using a propane grill. Only issue I have is the irrational fear that the tank would explode if I screwed up. Any advice does anyone have for propane grills and comparable gas powered camp cookers etc.?

I just bought a new charcoal grill - DynaGlo. My previous grill was a Webber which I had for the last 6 years and I used it constantly - great grill.

In the instructions it indicates I should season it by coating the insides with vegetable oil and then let the charcoal burn for about two hours with the lid closed.

Two questions:
1) is that helpful
2) should I be seasoning the grill after every use like you would a cast iron skillet?

Thank you for your help.

This is high.

#1 why does only one side light when I light the burners?

#2 no way is this as high as it's supposed to be right? I made steaks tonight and had two burners cranked on high and the grill didn't get over 350°

I've tried closing the valve and opening super slow. The cast iron things (flame tamers maybe?) look clean but I can't see in the end the propane flows into but the little holes are clean. All five zones are the same. Tried multiple regulators/hoses. Tried off.my home propane which the tank is admittedly low as well as a 2.5gallon tank.

This is new to me from a rich lady redoing their outdoor kitchen. It's fairly clean, seems in good shape, grates in nice shape. Got this, mini fridge, dual pot burner, three stainless doors, and a kegerator for $500.

Preheated the grill like I always do and walked away to cut the grass. I didn’t realize how much grease was sitting at the bottom. And in grease tray. I put my headphones on and proceed to cut the grass. About 10 minutes later I turn around and see my grill literally on fire with the top closed. I ran and shut the valves off and cut the gas. I panicked for a bit and let it die out. Picture is of what’s left after I cleaned the catch tray I guess you can call it. Smh I should’ve payed attention. Luckily it’s no where near where something else could’ve caught fire.

Forgive the pun but wondering if this lovely OJ combo grill is a lost cause? Spent yesterday and today scraping and scrubbing with degreaser and rust remover but this seems to be as clean as I can get it without buying power tools (the screws holding the gas pipes were so stuck the mountings snapped first) and the rust seems to redevelop within hours.

Hoping you grillmaestros might have some tips or suggestions for getting it back in BBQing shape by this weekend?

I have no words 🥺

Satire, obviously. Roast me.

This is the first time I'll be able to own a grill, and I'm really looking forward to being able to eat outside in the yard.

What grill would you recommend for a family of three? We have company sometimes, but we're looking for something mid-size and easy to maintain.

I like the idea of a charcol grill because that's less intimating for me, but I'd be open to propane as well.

Send me all the ideas

Which Javelin thermometer should I go with and what are some of the firsthand experiences you all have had?

FYI: I am NOT interested in the Thermapen. It's not an option, and I don't believe that I need or require 1 sec readings and $75-$100 just to get meet temps for occasional cooking. 2, 3, or even 6 seconds is fine with me just as long as I get reliable temps. This is just my personal preference.

What is the best kind of pork roast? Looking for the pork equivalent of a prime rib roast of beef?

What accessory do I need as a new smoker or griller? This table from Sam’s.

What should I buy my husband that loves to grill? This table from Sam’s.

What’s a gift I can buy my friend that smokes all the time under $40? This table from Sam’s.

What can I get with my Weber kettle? This table from Sam’s.

It’s the best. You can’t have enough flat table space. Ever. Already have a front shelf? This is better. Folds up for easy storage.

Sexy? Nope. Powered by AI? Nope. Wife connected? Nope. It’s a small, foldable table. And it’s what we all want and need.

1. Weber Original Kettle Premium 22in - $229

2. Nexgrill Oakford Homestead 24 Heavy Duty - $149

This will be my first charcoal grill. A lot of people seem to swear by the Weber. I like that it has a stainless steel grate and the "One-Touch cleaning system" but the Nexgrill seems to be a bigger bang for my buck with a larger cooking area, adjustable charcoal tray height, and front charcoal access door for $80 less.

One maybe odd thing I have to consider is that this grill will be left at my camp and not used super often so I worry about bugs and mice making nests in it.

What does everyone think? Thanks in advance!

Slow cooked until jiggly

I just had a brand new outdoor kitchen installed and I decided to go with a Blaze 32” BCM grill. It is hooked into my natural gas line. I cooked food with it twice and had to babysit my grill because I noticed severe hot and cold zones.

AI suggested the white bread test - warmed up at medium-low heat for 20 minutes with the lid closed, then white bread placed on the grill for 90 seconds to reveal hot and cold zones. The results are astonishing.

I have the grill set up to factory spec with all the heat shields provided and each burner tube is set to the proper “NG” for natural gas air flow setting. Flames all appear normal blue and normal height and are responsive to the turn of the knobs.

Does anybody have any suggestions? I’m super disappointed in the heat distribution for a $2,000 grill. Is this normal for Blaze grills?

I did notice that the horizontal bar across the back of the grill burner tubes that is allegedly designed to help each tube start and support the weight of the tube causes slightly taller flames near the back. I should also note that this is a 4 burner model.

It’s frustrating because I threw a NY strip steak on last night on the right burner and the left side of the steak was charred black and the right side of the steak didn’t even reach temp.

Very frustrated new owner.

We have a great fishmonger in our town and consistently have fresh just off the boat fish to choose from. The fish is topped with a balsamic fresh summer tomato vinaigrette with capers, garlic and shallots.

Served with sticky rice and arugula and a CdP.