Now I know what a " Big green cooker " or Komodo cooker is ( I am learning / Thank goodness for the Internet ).

Why not ? It might even be better that way. Alder wood too.

Just be careful that the fence pickets are not chemically treated wood

Better Living Through Chemistry :);)

I recently did some Lake Trout (from Lake Superior) on cedar planks, oh mama was this delicious.

Sadly Lake Trout is not easy to find, for those who like a stronger fish, this stuff is fantastic. Tilapia lovers stay away.

You are making my mouth water! Trout is always good any which way, but this sounds great! I haven't been able to spend any time up north for a year or two and reading this thread just reminds me of planked whitefish. Mmmmm.

Must haves for home grilling
 

Buying my first grill in a few weeks as a graduation present to myself and hoping to tap into the collective FT wisdom for some advice.

I'm really leaning towards the Weber Spirit E-310 and Lowe's is offering free delivery and installation right now on grills $498 and up (which the Spirit qualifies for). Plus I figure I'll buy a Lowe's gift card from Kroger and get 5x on my Chase Freedom and then go through a portal for another 2-3x to get a nice double dip.

What other key elements should I look for as a first time grill buyer? Thermometer fork? Grill cover? Brush for cleaning? Anything else?

I'm okay with paying a bit more for the grill for quality (which is why I'm looking at the Weber) but for everything else definitely looking for value purchases, don't need the name brand. Thanks in advance!

Mods: I saw an old grilling thread but it was 6 years old so I'm starting a new one feel free to merge if you see fit (or move to OMNI if appropriate)

If you think you'll be grilling a bit, I'd consider making the jump to the Genesis. Having the sear station is great, plus the build quality is a bit higher, with the Spirit having quite a bit of plastic. (Go into Lowes and you'll see what I mean.) They're both great grills though.

Brush is necessary. Some people have strong feelings about not using a wire brush because the bristles can supposedly fall out and get in your food. Never had it happen, but up to you to decide. You may want to opt for a nylon brush.

Tongs are a must. So is a good spatula if you want to grill things like burgers. Really for everything but the thermometer I'd just get a kit like this Cuisinart one for $20, as it will include all the basics (brush, tongs, spatula) plus a few other things like a basting brush, corn holders, etc: http://www.amazon.com/gp/aw/d/B002XQ...E-L&ref=plSrch

I've seen people lean both ways on a grill cover. Reason being a grill cover can actually trap moisture, which causes rust, whereas a grill will dry out quicker if exposed to air. With all the other factors (sun, rain, debris, etc.) I still chose to buy a cover. Look on Amazon, a lot of people feel there are aftermarket covers that work better than the Weber ones.

A thermometer takes out a lot of the guesswork and I'd highly recommend one; get yourself an instant read. Weber makes a great one for ten bucks: http://www.amazon.com/gp/aw/d/B009IH...kyL&ref=plSrch

Aside from the tools, I highly suggest spending some time reading up on grilling techniques. If terms like multi-zone cooking, direct vs. indirect heat, and reverse sear are not familiar, start reading. Figuring out your favorite grilling techniques will be far more important than choosing one brush over another.

I have a Weber Genesis with a rotisserie and a burner in the lid for use with the rotisserie. I love it. I have found that I need a cover because on the rare occasion that it rains in Los Angeles, the rain somehow finds its way inside and overflows the pan that catches dripping fat. Makes a big mess if the pan isn't cleaned out. I cook on it about twice a week. It is much hotter than the old, cheap grills I've had in the past and I have to be careful not to overcook steaks and hamburgers.

I used to have a cover on mine, but the cover eventually deteriorated and I've never bothered replacing it. As a result, it's been years since it's had the cover on, and pretty much I've found it doesn't make any real difference, and we get the whole spectrum of weather here. I do sometimes get water in the drip tray when it rains, but I've never really had problems with it making a huge mess (quite frankly, the birds that perch on the deck railing make more of a mess). We did seem to have more problems with wasps making nests in the grill when the cover was on than we do with it off.

I'll second the recommendation to upgrade to the Genesis. I've been using a Weber Silver B for over 15 years. I've replaced a few internal parts over the years, but, by and large, the components have held up really, really well. And the firebox is is awesome shape. I know it's more money, but you will never, ever regret the purchase. You're gonna have this grill for a very, very long time if you look after it.

I would add a decent grill brush, an instant read thermometer, and a grill cover (assuming it will be exposed to the elements when not in use) to your list of "must haves". I would not spend crazy money on the brush, as you're likely to replace that annually or so. Put the extra dollars towards a good instant read thermometer. Last but not least, get a decent grill tool set - tongs and spatula in particular. Spring-loaded tongs are best, and long handles are almost a must. You don't have to buy a "matched set", but I have some Williams Sonoma tools that have held up perfectly over 10 years of use. For starters, I would go to a decent restaurant/chef's supply store and pick up the basics. They will have instant read thermometers, too. You might want to look at a decent cutting board/carving board there, too.

Thank you! This is some awesome advice and exactly what I was hoping for! I'll take a longer look at the Genesis. I also came across the new Spirit e-330 which is $600 (vs. the e310 at $500) and it appears have a side burner and sear station so I'm going to take a look at that too.

Hope to make a decision in the next couple of days on the actual grill front to take advantage of the Lowe's deal (and a 10% off promo code I found online) and in the meantime I'll take a look at all the various accessories!

Thank you all again!

JMHO, but side burners are overrated. I would not pay extra for that. Your money is better spent on more BTUs and more cooking space. Some side space (not a burner) is worthwhile, too. But you're really looking for more burners inside (I believe both the Spirit and Genesis have 3), more BTUs, more control, and more cooking square feet. This is definitely a case where bigger is better. You will never regret getting bigger.

ETA, if you're getting a Weber (or any grill, really), do yourself another favor and drop the $20 (or whatever it costs) for one of their grilling books. As javabytes wrote, the instruction you'll get on direct vs. indirect grilling, multizone fires, and other "tricks of the trade" will be indispensable, and the recipes are, frankly, a bonus. Between the insight you'll get out of the Weber cookbook and the instant read thermometer, you'll be turning out some awesome dishes in no time. Believe me, the tools and the technique are what really matter here. You're off to a good start with your research and questions.

I agree about the side burner. I have the Spirit because of it's size...I don't have a lot of space. I got mine from Lowes...free delivery and a pleasure to do business with. I bought a generic cover at Big Lots...cheap and works great.
My biggest tip....get the kind you can hook up to the gas line in your house. ..not propane tank. I probably use mine 4 days a week and it is heaven to turn the knob and always have gas and no tank to lug. Highly recommend natural gas.
Other tips. ..don't stab meat with a fork and he juice run out...use tongs and spatulas only. Get an instant read thermometer but not the fork kind. I also like my probe thermometer for big things like roasts or whole chickens. Whatever protein you will be cooking always needs to rest before cutting into. I use a metal brush to clean but then I also go over the hot grates with a paper towel dipped in oil (use tongs) ...this cleans as well as wipes off any metal fibers that the brush might have left and keeps food from sticking.
Have fun!

^^ I just grabbed "Weber's Big Book of Grilling" from Amazon for $7 including shipping. It's from 2001 but seems pretty authoritative and has good reviews across the board

Ah good tip on the oil from cleaning - I'll keep that in mind! I will look into the gas line though not sure if it's doable at our house but certainly makes sense if I can!

I read in a blog somewhere that this is a quality thermometer that's very accurate but not break the bank expensive: http://www.thermoworks.com/ThermoPop?color=7

I have that Weber cookbook and it is good. I also recommend Nice looking thermometer and easy to read. It seems expensive though---I think I paid about $15...just make sure whatever you get has a nice long probe so you can get into the middle of a big tri tip. ;)
When you do the paper towel thing, wad it up into a ball and pour a few tbs of oil into a bowl and saturate the paper towel and rub it back & forth over the grates each time...you will see a lot of black on the paper towel instead of your food.

I only buy skinless filets of salmon....if cooking on the plank, do I flip it over? And is the cooking time the same on the plank as on the grates---seems like it would be a little longer.

Flipping would be near impossible. Wood will curve during grilling and fish will curve with the plank.

For a 1" filet that I would broil for 9+ minutes, I'd say 15 minutes on the plank (on coals).

Good cookbook. I have the same one. Also a good thermometer. Should do you well.

Okay, I have a stupid grilling question. We like filet steaks and I buy them about 1.5" thick. When we grill, I can get a nice char on the outside, perfect medium rare inside, yet, yet, they are not hot enough (to my liking, anyway) when plated a few minutes later. What's the secret to getting a steak perfectly medium rare, but also piping hot? Definitely don't want to keep it on the grill any longer than necessary. Weber grill, charcoal

If you are buying a grill at Lowe's do not forget the 10% off coupons offered on EBay, get a cover Webers do rust, and repair parts are more expensive than a new grill.

Most grills are too large,, the Weber Performer works best for me, and the e310, big Genesis just sets,

^^ Thanks all for the help. Ended up going with the Spirit E-310, it was a bit of a splurge to get the 3rd burner but didn't break the bank (also in the process of buying new furniture, etc., so only so much to go around).

Lowe's was great - found a 10% off coupon online that stacked with the free delivery and assembly offer. Grill is already at the house and has been used once with excellent results!

Looking forward to many more outings this summer!

Since you are on charcoal, read tip #12:

http://www.seriouseats.com/2015/06/g...void-them.html

Thanks - good tip. Picked up some others also

What? Not in my experience. I've had my Silver B since 2001. I've replaced the burners once and the grates a couple of times (more because I couldn't clean them enough to my liking after several years of heavy use). I might have replaced the flint for the auto-start once. I think I bought new casters for one end of the grill at some point because they got flat on one side because someone (not mentioning who in my house) did not realize that you could unlock them and easily roll the whole thing to where you wanted it.

No way did those purchases come to more than the cost of a new Weber grill. Maybe the Smokey Joe, but that hardly counts.

Those are some good tips. Most of them I knew. I am not as concientious about cleaning the grates as I probably should be, but it gets used almost daily from May 1 to October 31.

Not a stupid question although I have not had that problem. Are you letting them rest before cutting into them --tent with foil when resting and make sure you aren't putting them on a cold plate from the grill. Another thought. ..start on indirect heat to slowly bring inside to rare and then move to direct side for the crust. Also. ...make sure they are room temp before grilling. I let sit out for 45 minutes to an hour. Lmk if any of that helps.

Grills can't get hot enough. Not even the hybrid kalamazoo for 25k. For the best steaks a large, serious, wood-fired pizza oven it the way to go. Get it super hot and use either a cast iron or tuscan grill inside. We have a high end gas grill and it only gets so hot.

But if I were grilling on a grill, I'd load it up with a massive amount of super hot coal, room temp prime steaks and tons of seasoning.

^ ^
Yea! Start using that bad boy every day! Happy grilling. :cool:

Most of that, yes. One thing I haven't done is throw them back on the grill for a minute right before serving. Will give that a try next time.

Can you routinely get prime steak in the USA for home cooking? I guess you can probably get anything if you order it. Not sure that I would want to fork out for prime if I didn't have the equipment (or technique) to do it justice.

Costco regularly sells USDA Prime items. The selection of cuts is very limited - maybe 1 or 2, they usually have ribeyes at about $18.99 per pound.

Other more mainstream grocery stores like Publix have prime occasionally. Speciality butchers as well.

I should have guessed that - really, is there anything Costco doesn't sell?

I hate going in Costco here because I can't get out without spending £200

Direct vs radiant heat?
 

I'm in the LAX area temporarily and the Weber grills in the complex are all natural gas direct heat. Having trouble getting it up to sufficient temperature (evening wind doesn't help) to sear properly. No radiant heat as the flame is direct.

The grill regularly use is a Dynasty (now discontinued, last price of USD 3,400, I picked it up at a thrift shop for C$300) uses radiant heat (heat the lava rocks above the burner for 8-10 minutes, turn heat to low, and you have high heat that sears well).

How does one sear on a direct heat grill? I almost prefer to pan fry in a cast iron skillet at times.

I have a natural gas weber and it gets plenty hot...will have to look at thermometer but I'd say 550 to 600. Chicken, fish, steak --I have no problem getting a nice crust on anything. I always pat my food dry before it hits the grill.

Nothing will get as hot as the Peter Luger type broilers, but kamado-type grills like my Big Green Egg get plenty hot for pizza & steaks. I've pegged the stock thermometer (750?) and that just becomes a blazing inferno. You only need a little bit of grill time at that heat.

Burgers always trick me when grilling. I never know how to tell when they are done. Does anyone have a good trick?

I have pretty good luck with following the recommended timings I find online. Yesterday I went to the Borough Market and picked up Venison medallions and boneless quail, two things I've never grilled before. Did a few Google searches to find suggested grilling times and followed them to a tee. Both turned out perfectly without having to cut into them, and thanks to the suggestions about resting them in foil and throwing back on the grill before serving, they were perfect. Needless to say, I'm not an instinctive cook

Burgers like any protein, your looking for a little char, to release the meat from the grill, give them a 45 turn, same time and flip them, 3 minutes on the first side means 3 minutes on the other side...the 45 turn us for presentation

I check for doneness with a thermometer or my thumb., and finish moving the meat to a cooler area of the grill, alway best to let it rest before serving...

Quail cooks very fast...a little oil will generate even faster heat..

If I grill, how long ahead should I remove the meat from the freezer and put into the fridge? Usually I try to remove the meat from fridge 30-60 minutes before grilling.

Grilling isn't BBQ. :o

For me, 24 hours for steaks that arent't stacked on top of each other, less for sausages, and longer for whole tri tips, whole chickens, etc. Assuming you have a good seal, you can accelerate the thaw by putting the sealed bag into a pan of cool water.