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Hi guys. Merry Christmas, happy New Year etc from Connecticut. Haven't posted in a while, as BBQ season kinda ends in October around here. Gets dark early and the friggin' wind won't leave my grill cover alone. The good news though is that my son gave me a new smoker grill for Christmas and I'm...

As the seasons change and the days get shorter, dinner time is now pretty much after dark. My grill is in the back yard where outside lighting is poor. I've taken to moving the grill under my deck and hanging a standard shop light overhead, but that's kinda lame / crude and not really adequate...

I see these cast aluminum finned doohickies that are supposed to evenly distribute heat and act kinda like infrared radiant source. Supposedly the cat's pajamas for gas grills. Just wondering if any of the folks here have used them and what you think... Amazon.com: grillgrates - Grills &...

Did my second attempt at ribs on a gas grill this weekend. Effin wood caught fire again, so no smoke. I be gonna score one of those cheesy Brinkman electrics next season, and use the gasser for what it does best - grilling. Started with 2 small racks of baby backs. Rubbed em down with...

If cooking some ribs for 3-4 hrs does the smoke have to be wafting for the entire time? I've read that the smoke flavor is imparted in the first half hr or so and after that you really don't need it any more. True, or not? Tnx

I'm intending to do some maple planked salmon on the grill and would like some asparagus as one of the sides. I've never cooked it before and would like ideas from the folks who have.. TIA

What do y'all do for cornbread? Make your own? Stop & Shop? Got a favorite recipe?

I'm wanting to do a couple of center cut pork chops on the grill and I'm looking for prep and cook ideas. Normally I'd do them in a covered skillet on the stove with a bit of water and some chopped onion, basically steaming them. Can chops be grilled? TIA

I've been sharing my kitchen tools - tongs, spatula etc - with the grill for too long and now I want a dedicated set just for the grill. Soliciting suggestions for best quality, most useful etc. What are your favorites, folks? TIA

I cooked a couple of London Broil steaks on the grill yesterday and man were they tough. Even after marinating them for 4 hours first. Is there a trick to making this cut tender, or should it just be avoided? A sticker on the package said, "Grill it!". Yeah, right.

I've been posting here about trying to expand my capabilities at the grill to include slow cooking and smoking. I finally had a successful cook last weekend doing some chicken thighs with maple and I thought I'd share.. Here's my baby - a 20 year old Sunbeam 2 burner cast aluminum gasser. I...

Looking for advice on baking 'taters on the grill... What temp and for how long? With or without foil? How do you know when they're done? Will smoke affect them if I put them in along with some chicken? Maine, Idaho or Russet? TIA

I've discovered that I can get my gas grill down to 230* indirect if I use a pan on the grate and keep the lava rocks in place. I've also figured out how to make smoke without flames (wrapping the wood in foil). However there's no room for a water pan, and I'm not knowledgeable enough to know...

So, I was hoping to try smoking with my old gasser this year. Something new and beyond burgers & dogs. I picked up a stainless smoke box from Lowes, put in some Maple from my wood scraps bin, and set out to see if I could make some smoke. One burner off, one on low. I put the smoke box on the...

My gas grill is probably 20 years old, and it has a lower grate above the burners that support some lava rocks. I see the new grills at the box stores and they don't do that any more. How do they diffuse and distribute the heat evenly without the rocks? Is there a better method nowadays?

I finally got a nice digital thermometer and spent a couple of hours profiling my grill. It's a 2 burner cast aluminum Sunbeam that I've had for years and finally got around to reconditioning it last summer. The temperatures I'm seeing seem a bit high (compared to my oven/range) and I'm curious...