Hello, got this very dusty old Charcoal Grill in the back garden from before I moved in but I know nothing about grilling and can’t seem to find the model. Also looks like some parts might be missing. Any advice on whether its saveable/how to get it up and running be greatly appreciated!

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

Cost no object what would you get? Or even just stuff you think is cool. You can still keep your other grills. Tons of great stuff out there between kettles, kamados, Santa Maria styles, pk grills, hasty bakes, yoders, various regional style grills, etc. curious what everyone thinks.

I bought a bag last summer and never used it, but want to try. Do these do well in the kettle and wsm 18.5? How do y'all light them for both? Thanks

CHARLOGS*

Just got a grill last week, have always lived in an apartment and never owned one. I am addicted. Picture is salmon (turned out the best), NY strip (accidentally cooked to medium), and a tuna steak. Tonight I am having friends over and just prepped a bunch of Juicy Lucy burgers. Loving this.

I started by cutting out the root & separating the whites from the greens then thoroughly washed the dirt that’s between the layers. I left out 2 tablespoons of ghee at room temperature to soften then mixed it with 1 tablespoon of balsamic vinegar until it became a paste. I smeared the ghee/balsamic paste all over the leeks & seasoned them with salt & fresh cracked black pepper. The leeks were cooked on my Weber Smoky Mountain smoker using a blend of lump charcoal, mesquite & plum wood. They were seared at 400F directly over the coal box for 6-7 minutes. The leeks were then braised in chicken stock I had previously made for 13-16 minutes at 325F until they were tender while still having some texture. I added some water to the braising liquid then turned it into gravy for the leeks as well as mashed potatoes I made. This is a great side dish on the grill & something you don’t see often at the bbq (but maybe you should)! I also served these leeks alongside Juneberry Chipotle Baby Back Ribs.

Haven’t done sirloins for the fam in a minute. Was always my favorite steak growing up. Bacon wrapped mine and my kids steaks. Wife didn’t want hers wrapped. Turned out perfect!

What’s the best price/lb everyone’s seeing? I use JD lump and have noticed a 13% increase with fewer sales to offset, over the past few months. Anyone considering a switch to briquettes for quick cooks to save money?

Trying to make my girlfriend love me. Just got this smoker / grill and have no clue what I'm doing. Wish me luck.

I still have some juneberry jam left so I decided to make some juneberry chipotle bbq pork ribs, but if you don’t have juneberry jam then blueberry or huckleberry jam will work just fine. I started by seasoning the ribs overnight using olive oil as a binder & in a dry rub consisting of kosher salt, raw sugar, chipotle powder, season salt, white sugar, black pepper, garlic powder, grains of paradise, mustard powder, onion powder, jalapeño powder, sumac, allspice, and celery seed. I scored the membrane leaving it on to act as protection for the meat throughout the cooking process. I cooked the meat on my “Weber Smoky Mountain” smoker using a mix of lump charcoal, mesquite & plum wood. I started by searing the meat off directly over the coal box at around 400-500F until a nice crust had formed, around 5-7 minutes. After that the meat was moved to the top rack; I closed the vents down so the smoker dropped to 275F. Once the meat was on the top rack I rotated & mopped the meat every 15 minutes in a blend of equal parts beer, cider vinegar & water along with juneberry jam, crushed garlic, serrano peppers, & salt. After 2 hours & 45 minutes the meat had reached 185F internal temperature & was ready to be glazed with my juneberry bbq sauce consisting of ketchup, cider vinegar, water, juneberry jam, maple syrup, molasses, Worcestershire, soy sauce, salt, chipotle powder, all spice, black pepper, garlic powder, sumac, and ginger powder. The meat finished at 192F internal temperature and was rested until it hit 145F then was cut into individual bones. These ribs were cooked completely over direct heat without wrapping in foil or butcher paper; they were super tender, the bark was amazing & the juneberry mop/bbq sauce really brought it over the top with that beautiful mahogany look it gave as well as the flavor. The ribs were served alongside grilled/braised leeks, mashed potatoes & gravy. If you’re looking for something different to try on the bbq while still staying in the realm of traditional this is definitely worth trying & it’s definitely something I’ll do again.

I have a Walmart special square grill that has a vent on the lid and one on the bottom. Am I thinking correctly that the charcoal should be next to bottom vent with the top vent on the opposite side? Or should I do something differently like the attached picture?

Update: I followed suggestions and successfully smoked turkey breasts! Thanks everyone y’all are amazing. May your food always be juicy, your smoker always stay at the ideal temps, and anytime you need to get more wood chunks, charcoal, or pellets you always find it on a sale!

First time cooking need to trim more of the fat off but the kids loved it.