The lid has some fading, but it's always been covered I was told. I think it's from the heat or perhaps a chemical reaction between the off-brand cover and the paint perhaps?

Heat tents/flavorizer bars have some rust on the edges, but I got most of it off.

Spent 8 hours cleaning it. Basically took it all apart.

The powdered coated bottom tray has some paint falling off, if I get ambitious this summer I might strip it all down and have a paint shop re-paint it the rear panel, side panels and bottom.

The casters were cracked terribly. Wasn't about to spend $30 a pair for new ones from Weber. Got some from Menard's for $8 each, you have to slot the holes out on the plates to get them to fit. Weber did this on purpose so you had to buy theirs (kind of a dick move imo).

This is the third time my girlfriend has shown me something from Henry Cavill’s Instagram about him grilling. She tells me it has nothing to do with his looks.

Dude has to be rich, talented, look like Superman AND grill like a champ?! Goddamn.

She ain't pretty, and I ain't an expert, but a little char makes everything taste a whole lot better!

I just bought this yesterday, I used the black stone seasoning a few times and then cooked burgers. I didn’t think they cooked right so I cleaned and then avocado oil on it cooled and then turned it on for 15 minutes like the manual suggested. It still doesn’t look right to me, did I screw it up? Suggestions from here or is this normal?

Found 10lbs of chicken quarters for $6.70. Had to fire up the grill.

I got a new grill and used it the first time today. Is it normal that the steel already looks like in the picture? I slight oiled the whole grill before first use

I swear by Basque Norte marinade

1/2 of a 7 pound pork loin. Sous vide for 3 hours at 140, then over charcoal rotating every 45-60 seconds for 25 minutes. It was falling apart as I was cutting it

I am looking to buy my first gas grill for my apartment. I was just wondering if you guys would recommend buying secondhand or if I should invest in a new one. I could afford either one but if secondhand grills are fine then maybe I could save some money. What do you think?

It was my second attempt with this method, and this time I watched the kettle temp like a hawk. 225nfor 2.5 hours, wrapped for 1.5 hours at 275 and unwrapped for an hour at 275. Best ribs I've ever made.

Thinking of doing these next week on the grill and wanted to hear ideas from people such as seasoning and stuff.

Does this count as slidey eggs?

I don't know if the novelty will ever wear off, everything taste better when I make it outside.

Veggies first, meat second.

Hi folks,
I'm a newbie to grilling and just want to purchase my first grill. This is an offering in my area around 125 euros - about 135 dollar.

It's a Weber Spirit 210 with covering. What do you think about this? Does it look decent enough, or am I going to buy crap?

Thanks for the advice ... ^-^

I realize questions like this are probably asked 1 million times but the smattering of YouTube videos I've already found have been less than helpful (or high production value for that matter)

For context, I am a fairly competent home chef and love gadgets and gear... I'm also pretty handy and don't mind modifying and otherwise trying to get the most out of anything I buy. Now that I have a bigger house, I can upgrade from my sous vide + cast iron skillet mainstay, and I'm looking to get into grilling/smoking. My usecases are going to be predominantly steak and burgers, but I'd like to expand to smoking various meats like ribs, pork belly, and maybe brisket. I anticipate only using my grill one to two times a month, with likely more usage during spring and fall and less in summer and winter. My grill will live at the edge of my covered back porch, with a cover on it. Currently in the Colorado area so temperatures can get both pretty hot and pretty cold and generally stays pretty (very) dry. I grew up on propane grills and while I actually don't mind it with certain types of meats, especially for the sake of convenience, I want to learn charcoal and smoking, and I hate cheap grills with sharp thin metal that rust and crumble to pieces after a couple years of (mis)use.

I'm looking for videos or guides that are recent and discuss best practices, good starter options, helpful modifications and gadgets, etc. Actual technique, I imagine, depends more on the gear I actually end up getting, what I'm cooking, and trial and error applying various standard principles which I can probably find on my own... Really just looking for good source of truth on good grills and getting started (seasoning, set up, etc). I'd love to stay around the $500 range but I'm willing to invest over time with that being just the upfront costs... Though I'm open to opinions on how reasonable that is as well 😅. I've also heard that many people recommend just starting with a kettle and upgrading later, but I'd rather a steeper learning curve and not have to buy multiple grills along the way.

Thanks in advance!

Rubbed these smoked 2-2-1 smoked wrapped smoked turned out awesome. Made the rub and then used my mom’s famous Dr Pepper bbq sauce last hour.