Whatever grill you get, jump on YouTube and watch how to control the temps. Like many others have said, get a thermometer! Always grill to temp. I have multiple cookbooks that are all grilling. Don’t be afraid to experiment, just not on an expensive piece of meat!

Thanks for the help guys. I have a cheap thermometer but it looks like I need to invest in a better one.

And yes, a second propane tank is a good idea too.

I’m mostly cooking burgers, bratwursts, and thinner type steaks. I’d like to try some chicken and thicker steaks some time. I may wait until I get a little better at it though.

quote:

Originally posted by Scurvy:
Return the gas grill and buy a Weber Charcoal grill haha.

There are some great videos on youtube about grilling with tips and tricks.

It takes some trial and error but one you know your temps and durations, grilling is easy.

There is room for both. Gas for instant gratification like burgers brats and steaks. The Weber will do so much more. Not a smoker but it plays one on tv. Charcoal ads it’s own flavor that until you have gas and charcoal next each other it’s hard to appreciate.

quote:

I’m mostly cooking burgers, bratwursts, and thinner type steaks. I’d like to try some chicken and thicker steaks some time. I may wait until I get a little better at it though.

It's easy to over cook stuff. Particularly the thinner type steaks. If it has no pink in the middle and tastes like shoe leather, you over cooked it.

You'll do fine... practice makes perfect!

https://barbecuebible.com/

Steven covers about everything about grilling. The Barbecue Bible will introduce you to a vast range of grilling.

BBQ and Grilling Guru!

http://howtobbqright.com/

I can tell you about limes and coconuts , but thats pretty much my extent , sorry

https://www.bbq-brethren.com/f...forumdisplay.php?f=5

I've learned a lot from these guys. It's the SigForum of BBQ.

Tony.

A couple pointers from me:

1. If you have a cheapie grill, it's never going to get hot enough to really grill things well. I'd get rid of the cheapie one and look for a used Weber gas grill, they can usually be found for less than $100 on yard sale sites and refurbed if needed for around $50 or less.

2. Get a brush like this one, skip the cheap square ones:




3. Get your grill as hot as you can, and give the grates a quick wipe with a balled up paper towel with a bit of vegetable oil on it held by your tongs. You want to get a good sear/crust first then lower your heat to cook.

4. If you want to go charcoal too, the Weber Kettle grills are pretty damn awesome and the 22.5" model is the most popular and versatile. Can be had for $150 or less most places. I have a green one like this:

quote:

Originally posted by BillF:
https://barbecuebible.com/

Steven covers about everything about grilling. The Barbecue Bible will introduce you to a vast range of grilling.

X2 Steve is my BBQ Guru/hero

Tonight I cooked some t-bones. Man they were good. I didn’t get a good sear on them. I was afraid of burning them. Man this grilling thing is awesome. I’m starting to get some flare ups so I think I need to clean the burners good. Thanks for the help everyone.

How done do you like your steaks?

quote:

Originally posted by cooger:
Tonight I cooked some t-bones. Man they were good. I didn’t get a good sear on them. I was afraid of burning them. Man this grilling thing is awesome. I’m starting to get some flare ups so I think I need to clean the burners good. Thanks for the help everyone.

Totally useless without the obligatory pictures (and the quater next to the steak for size comparison) and the "with protection" piece!


Glad you're enjoying your new found hobby!

quote:

Originally posted by maladat:
How done do you like your steaks?

About medium

quote:

Originally posted by CPD SIG:

quote:

Originally posted by cooger:
Tonight I cooked some t-bones. Man they were good. I didn’t get a good sear on them. I was afraid of burning them. Man this grilling thing is awesome. I’m starting to get some flare ups so I think I need to clean the burners good. Thanks for the help everyone.

Totally useless without the obligatory pictures (and the quater next to the steak for size comparison) and the "with protection" piece!


Glad you're enjoying your new found hobby!

I couldn’t take the time to snap pictures. I was afraid some scoundrel would take off with them. I remember reading here that the best seasoning is just some salt and pepper so that’s what I used. It worked great. I think the foreman dries things out where the grill, when I cook to temp and not time as you all have suggested, keeps everything moist and so much more flavorful.

Some common threads:
GET A THERMAPEN STAT.
GET IT AS HOT AS POSSIBLE and sear, and then drop to low.
Have a second tank.

quote:

Originally posted by cooger:

quote:

Originally posted by maladat:
How done do you like your steaks?

About medium

Cooking to medium and assuming a semi-reasonable thickness, you will have a hard time really burning the surface of your steaks with anything less than a solid pile of hardwood charcoal with good airflow set close to the cooking grates or a really unusually high output gas grill (when I moved into my current house, it came with a built-in Viking grill that gets that hot - my old three-burner Weber wouldn't).

Practice. I grilled a 3# brisket Sunday, indirect charcoal heat and included a few hickory chunks (for the balming carcinogenic effects but it does add to taste) and it cooked too fast.

Today I'll find a 3# pork loin, pretty much dress it the same way, but reduce charcoal by ¼.

Yesterday I did 80/20 and dogs on a small single layer in the middle of the round 18" Weber, with a few wood chips. Came out great!

Wow, fresh charcoal makes a difference. And this stuff is grey and ready to cook in 20 minutes. I know you're on gas, but looking ahead, quality - or no - lighter fluid.

Many cases of wires coming off wire brushes ending up in stomachs requiring emergency surgery. Use a ball of wadded up aluminum foil instead.

Get a second tank. Ask all your friends and family for an old expired rusty tank. They will give you one for free. Then swap it at propane exchange.

quote:

Originally posted by bubbatime:
Many cases of wires coming off wire brushes ending up in stomachs requiring emergency surgery. Use a ball of wadded up aluminum foil instead.

I've seen the safety presntations on this too.

I use a wire brush like PASig posted (i.e. an all metal one without plastic to melt and drop wires) immediately after taking food off. Prior to next grilling, I use grill stone cleaning block to knock off anything missed and knock off any wires.