Pretty happy with the end result for it being my first time with this cut. Reverse sear finished in cast iron skillet with some basting. It was a hit! Barely had left overs for sandwiches💔

I picked up a used Weber kettle and the guy threw in a SnS :) this was my first attempt at a pork shoulder. I am really happy with how it turned out, and I am now fully obsessed.

I was wiping the Traeger down and accidentally shut it off when it was ready to be loaded. I could not ignite it right away again so I flipped on the Blackstone and I was done with these burgers in minutes and everyone said they were some of the best burgers that had ever had. I found some premade seasoning at Aldi called amazing burger. Good luck, finding it as it flies off the shelf.

Quick safety note: burning charcoal in an enclosed space can kill you, so this is not a how-to. I run two CO detectors and log every test.

About six months ago we moved, and I had one non-negotiable: I'm going to grill on the balcony. Weber kettle, charcoal briquettes, because gas and electric just aren't the same.

Winter is coming and I didn't want rain and snow to end the season, so I had the balcony enclosed with glass sliding windows. And of course that brought a problem called carbon monoxide.

So now I'm deep in a project: how to make an enclosed balcony with a kettle grill as safe as I can. DIY exhaust hood, CO monitoring, a test protocol, and lots of things I didn't know before. It's half the fun of the hobby for me.

So I'm curious: is anyone here doing something similar? Grilling in an enclosed or semi-enclosed space and dealing with exhaust and CO? I'd love to compare notes, and honest criticism is welcome, especially on safety.

As opposed to poultry, a large cut of meat, like a chuck roast or an round eye of sorts. Maybe a huge tomahawk/ribeye steak or even brisket?

One of my favorite foods turned out perfect! Though, I did not read the package carefully; not one drum. 😬

Crispy, smoky, and packed with heat!

Slow-smoked Jerk Pork Belly rendered to absolute perfection over Duraflame charlogs with sweet wood smoke. Here is how to make it:

Ingredients

Whole pork belly (skin-on)

Wet Jamaican Jerk marinade

Dry Jamaican Jerk seasoning

Wood chunks (mesquite, post oak, or pimento wood)

Instructions

Prep & Marinate: Cut slits into the meat side of the pork belly to allow maximum flavor penetration. Generously coat the meat side with wet Jamaican Jerk marinade. Seal using the vacuum sealer marinate mode and rest overnight in the refrigerator.

Setup the Grill: Prepare a Weber Kettle for indirect cooking equipped with the LavaLock FireDial. Light one full chimney of Duraflame charlogs, then place unlit charlogs on the grill along with your choice of wood chunks to set up a slow burn. Target a dome temperature of 300°F–350°F.

Remove the pork belly from the marinade and season the skin side with dry Jamaican Jerk seasoning.

Place the pork belly meat side down over indirect heat. Flip the belly every 20-30 minutes, completing 3 full flips (1.5 hours total cook time).

Wrap the pork belly tightly in peach butcher paper. Return it to the grill for another 30 minutes (or until probe-tender).

Let rest briefly, slice or chop into thick slabs or bites, and enjoy!

Both seasoned with salt, pepper, and garlic powder. Medium rare was reverse seared to 115 and medium to 125, then seared for 90 seconds on each side on the griddle to finish them up. Plated and paired with garlic bread, macaroni, and spicy edamame.

I've been looking at different grills lately, and didn't realize how many options there were. I've seen grills from Weber and Napoleon, and been checking out different selections at BBQGuys and Woodland Direct too.

Still trying to figure out what actually matters most when choosing one.

For those who've been grilling for a while, what would you recommend? Is it worth spending more on a premium grill, or can you get a solid one without breaking the bank?

If you’ve never had Berkshire pork, I highly recommend that you do.

I feel like I did everything right, but maybe the gray band was thicker than it should be? I dry brined for 24 hours, smoked it until 110°f, let it rest 10ish mins while I fired up the grill to about 400° for a quick sear, but I feel like there is more gray band then there should be. I was shooting for medium rare, but it ended up medium-ish. Tasted great and will do it again in a heartbeat, but where can I do better?

Round 2 on cooking ribeyes on my Weber. Came out a lot better. Looking forward to the next cook

It’s chili season yall! Cheers. 🍻

I've always been more of an indoor cook (never had the outdoor space for a grill or smoker) but my landlord said someone moved out a while ago & just left this in the back. If anyone knows what it is I'd love to give it a good wash & see if I can make anything with it over winter.

Chicken thighs marinated in soy, Sriracha and vinegar. Grilled then basted with some teriyaki sauce at the end.

This is an easy way to make Cheeseburgers.

Get your coals lit and push to one side of your gill to create a direct heat and indirect heat zone. I was rolling at 250 degrees.

Place frozen patties on the indirect side and season with your favorite bbq rub. Top with your favorite cheese slices. I used Swiss and provolone.

Cook your burgers till they hit 145 degrees. This should take about 50 mins. No need to flip the patties.

Sides were Coke Baked Beans, crispy tots, creamy slaw, and potato salad.

Filet, ribeye, and (largely ignored) asparagus.
*Not pictured: loaded baked potatoes.

It's was built in the mid 80's with 3/16 and 1/8 inch. I'm in the process of redoing it with red cedar platforms maybe.I do fab work, so I thought of adding a smoke box to it if it would be worth the time and effort as far as resale goes. Any advice would be appreciated.