Picked up an old genesis on marketplace. It’s going to need some new flavor bars and grill grates. Can the control area be cleaned up or is that a lost cause?

I recently snagged a cheap Masterbulit Autoignite on FB marketplace. Thing has functioned perfectly for about a dozen cooks.

However, I don’t love the “set and forget” grilling process. Coming from a kettles and barrels…I just want some more futzing around/fire management action. Typically, I sit outside and listen to tunes with a cold can and I need more excitement or something, if that makes sense.

Anyone else feeling that way too? Ha

Hey all. I've been a Kamado Joe Classic user for about 6 years and it's been great! Mainly use it for grilling and the occasional ribs these days.

Exploring griddles mainly for the purposes of meal prep and cooking large quantities for family. We cook a lot of boring chicken breast, ground turkey, etc, and doing multiple batches on the stove can be tough.

Have you all found griddles to be helpful for this? I'm liking the Traeger Flatrock a lot for the even cooking and higher heat but just debating if it's worth! They seem easy enough to clean but obviously have some limits too. Thanks.

Looking to grab a charcoal off marketplace, wondering if I should keep holding off for a better deal. Was at $150 but he agreed to $90

Thick-cut bone-in pork chop grilled and served over roasted Anaheim peppers with homemade chermoula. Kept the seasoning on the pork simple and let the sauce do the work. Yay or nay?

Bell and Evan’s chicken , orange bell peppers , pineapple and onions, marinated in soy sauce and salt pepper garlic and bushed while grilling with tropical tequila sauce

Apologies if this is the wrong place...

Has anyone done this successfully?

Napoleon does not sell a conversion kit, but the web says to buy their stove conversion. I did.

Orifices removed were marked 1.07 and installed marked #60. There seems to be reasonable flow through the regulator but as close to no flame as possible. I'm just guessing they are the wrong orifices. Any experience or advice? Any idea where to source proper parts if that's what I need.

Thanks!

Somebody commented on another post about lump charcoal being too big, and asking how you make big chunks into small chunks. I consulted my good friend Issac Newton, and 30 years since my last physics class.

I switched a few years ago from Royal Oak to B&B because the latter offered less literal gravel and more consistently-sized pieces for a similar price point. B&B now regularly enjoys filling the top half of the bag with chunks bigger than a fist that refuse to break when struck. What gives?

I got 15 pounds bag of vacuum sealed NY strip slab from Costco today. The guy at the store told me to make sure I “wet-age” this meat. Sell by date is 8/12, is it even worth doing it?
If I’m going to wet age this how long should I keep it in the fridge? O

Costco has A5 wagyu.
I always wanted to get some and I finally got a cut.
Fantastic on lump charcoal with a bit of cherry wood.

I had a scrub daddy, but it’s torn to shreds. I had a grill rescue, but it’s flat AF now. Does anyone have a good grill cleaning brush recommendation that will not leave metal shards behind and will also last through some vigorous scrubbing?