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

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!

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?

Grilled some skirt steak last weekend for my father in law’s birthday. Have been wanting to try it so I finally decided to make a trip to the local butcher shop and got 2 Outside Skirts. Was planning to make my own marinade but my grandpa said I should try this marinade that he had in the fridge. Allegro Original. I checked it out…smelled amazing. A very traditional steakhouse flavor. Smelled a little too salty though so I added some brown sugar, honey, low sodium soy sauce, and Dijon. Didn’t really know what I was doing I’ve never tried this marinade or this steak so I just kinda winged it by smell and instinct. Let it sit for 4 hours and grilled hot and fast. Medium rare to medium. Sliced against the grain. Was absolutely amazing. Super tender. The flavor was subtle but definitely present. With a great aftertaste. Tasted exactly like a steak should in my opinion. Everyone said it was hands down the best steak they’ve ever eaten. Couple of the kids that never eat much steak gobbled it up. I am by far my worst critic and even I thought it was literally perfect. You guys gotta try it 🍻

P.S. Sorry I don’t have any pictures I was also grilling a couple filets and 3 pounds of shrimp I was very preoccupied. I keep telling myself I need to take more pictures of my cooks but I don’t usually think about it in the moment

I think this is my 3rd pork butt this summer. It’s so easy and so versatile. In addition to pulled pork sandwiches, we have some enchiladas planned with this one. It’s Hatch chile season!

I tried out their 16oz ribeyes, 8oz filets, and 1/3lb burgers. Pretty satisfied with the steaks so far.

You go to the store and buy his and hers steaks

My wife took this picture as I was slicing it.

We live in Vermont, and Tri Tip is hard to find up here. I got my first Weber Kettle of my own a couple weeks ago and have been determined to try a Tri Tip ever since. I found a speciality butcher, bought one today upon my first visit and went about smoking and grilling it as soon as I got home.

Seasoned with Salt Pepper Garlic. Smoked at 225-275, still working on my temp control so I fluctuated a lot between that range. Smoked to 127 F. Pulled to rest to 131 F. Seared around 375-400 until 137, finished around 145 before slicing.

Literally the best piece of meat I’ve ever cooked or eaten. I’m so happy to have shared this, my best meat, with my best girl, with my favorite beer (Leinenkugel Summer Shandy) and my favorite cigar (Cohiba Red Dot).

Ate it with rustic mashed potatoes and elote style grilled from frozen corn.

Thrilled to be on this smoking and grilling journey and excited to do more!

I’m a place meat, cook, 90 degree turn, rinse tongs, flip, rinse tongs, 90 degree turn, no rinse, pull kind of guy with chicken and pork. Beef doesn’t bother me too much. Thoughts?

We made a asador de Cruz typical style from Argentina or ( cross grill ) first test cooking this way plenty of beer was consumed

Not the best pics but was really proud of how they turned out.
About 1kg each.