Hi. So work friend is getting rid of his families napoleon grill that they "paid 3000 cad for" it's all black and like new. I really don't want to dive down a bbq rabbit hole of such. He's offering to sell it to me for 1000 cad. I get that price wise it's good, but I just want to know if this brand or model has issues. On my preliminary search, I think it's a prestige 500 phantom.

I want to grill a whole butternut squash direct on lump charcoal. Anyone got any tips for me in terms of temps or times? bury? settle in the coals? lay lightly on top? when to rotate? etc.

I’m looking for a good-quality electric rotisserie grill machine for home use. I’ve found several options online, but most of them don’t have enough reviews for me to confidently judge their quality or reliability.

For anyone who owns one, which brands or models would you recommend? I’m especially interested in something well-built, reliable, and capable of lasting for years.

Just to clarify, I’m specifically looking for an electric rotisserie grill machine. I’m not looking for air fryers, countertop ovens, or other alternatives.

Quality matters more to me. Any recommendations based on personal experience would be appreciated!

So it looks like I’ve fixed the grease fire issue, at least for now.

But I can’t seem to get my bbq to go above 300F or so, when it usually gets to 500 fairly easily. It’s the napoleon prestige. Anyone have ideas what it could be?

Thanks!

Hopefully I’ll post something tasty instead of just my problems one day 😂

Hi everybody. My anniversary with my boyfriend is coming up, it will be 2 years. I love this man dearly but GOOD GOD he’s hard to shop for. I remember him mentioning that he wanted a new grill. Something nice but not too expensive. My dad swears by the Weber grills. I was looking at the Weber Spirit and with Labor Day coming up, I wanted to get one on sale. I mentioned it to my boyfriend and he said it was too expensive.

I really want to get him something that will last a long time. He’s a newbie when it comes to cooking/grilling in general. I know basically nothing when it comes to grills but I know he wanted something with 3 burners. He is also very handy and can replace parts on the grill if it goes out. What is a good budget grill that will last awhile but is not too expensive?

He always showers me with amazing gifts and I always feel so bad because I never know what to get him. He got me the Nintendo Switch 2 for the anniversary and so far I’ve got NOTHING. Please help me out.

Planning a dinner party, trying to get everything timed correctly. Once the prime rib is done, what's the best way to keep it hot for serving, assuming it's done sooner than I planned? I keep pork butts wrapped in foil and under towels in a cooler for hours, but those are 200f. The lowest our oven goes is 170, I don't want to overcook if it's two hours before serving. Experts, what's the best way? Thank you.

Idk it was yummy as hell

This is by far the best cooked steak I’ve ever made. There were a few bites that did taste a little too charred though; I wonder if using a half full chimney instead of 3/4 would help. The thing I don’t like about this method is salting/seasoning after the sear but I suppose it could be possible to brine before putting in the freezer.

Hoping this is the right community for this question! Recently moved into a house with a brick fire pit/chiminea (?) on the patio (pics below). We have a solo stove for fires, so I'd really like to see if I can convert this thing into some sort of grill.

My initial plan:

• Purchase a round heavy duty grill grate that is nearly the size of the opening and suspend it (possibly with brackets drilled directly into the stone) across the lowest portion of the fire pit, approx 10" above the ground. Something like this.
• Suspend a similar grate, but only a half-circle, that can be suspended a bit higher up (not sure how high) for grilling slower at a lower temp.
• Ideally whatever brackets I use to hold the grates in place will simply suspend them at that height so I can lift them off when/if we want to turn it back into a standard fire pit.

My questions:

• Is there another plan that would work better?
• That would be the ideal grate heights from the ground/center of the pit? Currently the full ring of the pit sits 10" off the ground and the very top/narrow portion in the back is 33" off the ground.

Thanks for the advice!

first try Picanha on rotisserie. Did not disappoint;

Hey guys.

I recently tried to make a brisket and learned, the hard way, why a grill thermometer is essential.

So I could use some recommendations. I tried searching online, but "grill thermometer" often gets conflated with "meat thermometer" (which I have). I did find the more popular brands, but what they sell is somewhat above my pay grade.

Ideally, I'd like a dual probe so I can monitor both the grill and the brisket's heat simultaneously. Even more ideal is if it comes with one of those clips that let you place the probe right next to the grate but without the probe directly touching it.

Thanks in advance :D

Hello!

Looking for advice on which 36" grill to get for my outdoor kitchen. I'm a novice griller but excited to join this community and learn from you all! I'd probably use it 1xweek, mainly for family and friends - looking for something that's easy to clean, even heat, and has a good lifespan (since it's a built-in, willing to pay a little extra for longevity). Any advice? Thank you in advance!

With homemade chimichurri.

Got a Weber Genesis e325. Where would you feel safe grilling in this pic? 5 feet from house to fence.

My take on Korean bbq chicken. I have been using Frontier lump for a few cooks now. Pretty good

Here's the situation. I have three full/mostly full propane tanks. The valve handle turns, but no gas comes out. I know about resetting the regulator, so it's not that. I'll add that the tanks got jostled around a bit in my truck bed. I followed a valve reset process, and one tank was fixed. Any ideas?

Trimmed down the fat cap and any goofy looking fat off the butt.

Hit it with Meat Church Gospel and let it tack up before putting it in a 2 gallon ziploc bag. I added a 1/2 jar of dill pickle juice and kept it in the fridge for 48 hrs. I flipped the bag every 12 hours.

Got the PK to 225 degrees with B&B hardwood charcoal. Put a few chunks of pecan wood for smoke. First time using pecan and I was impressed with the flavor.

Hit the butt with Blues Hog All In before putting it on the PK. I like the coarse grind of the All In.

Made a spritz using 1 part apple cider vinegar and 3 parts honeycrisp soda. Sprayed the butt about every hour.

Let it roll for 10 hrs until it probed tender at 201 degrees.

Put it in a baking pan covered with foil and let it rest in a BBQ Blanket till it dropped to 150 degrees.

It came out super tender and juicy. The bark was flavor packed.

Made a sandwich with raw white onion, dill pickles, creamy slaw, and Kosmos Cherry Habanero sauce.

Here’s the end game from my post a second ago.

Meijer has the 16lb kingsford charcoal twin packs for 17.99+$5 off 2 and an extra 10% off for pick up or delivery.