Regardless of whether or not grilled meat will eventually kill you, to me it is kind of worth it, there is nothing like a double thick cut of T-bone grilled at 600 degrees and then moved over to the radiant side to cool to a perfect medium rare. actually does an awesome job of summarizing the accessories you need.
So here are the things to know. First is that, gas grills are awesome, but they simply don’t get as hot as a charcoal grill, so if you want really looking for the right quality, the best compromise is to get a cast-iron grill that goes over your gas stove and then have a charcoal grill outside.
While the Weber Origina Kettle Grill is still one of the best in it’s round simplicity, if you have the coin, the Green Egg (or it’s half price clone Kamado Joe) are really awesome. These are ceramic grills that hold the heat in 30mm thick ceramic. These monsters are $1-2K and weigh 250 pounds, so they are quite a load. To really make it work, you need the key accessories like an ash catcher because ash really kills this grill.
The main thing is setup, you want to use half of the ceramic radiator on one side and then have an ultra hot side on the other. Also you definitely a good fire starter to get it all going with the Weber fire starter working really well.
Finally, you really need a set of fireproof gloves because this thing gets super hot.
And you need the right kind of charcoal, there is a big controversy between briquets and lump wood, but the Stubb’s All Natural Briquet is a reasonable $10 a bag at Lowes. But if you want something all natural with no other junk it to bind the charcoal, then they like the Fogo at $55 for a 60 pound bag. Personally, I kind of like the lump charcoal, makes it seem more like Ogg the Caveman was making the food.
Other important accessories are really long tongs because the fire gets really hot like the Winco Tongs and the Mercer Culinary Large Fish Turner/Spatula. The best recommendation has got to be getting US Forge Welding Gloves, these things are no joking around and you can literally grab a red hot grill and not know it.
And because grilling has unpredictable temperatures, you need a ThermalWorks thermometer. They recommend the smaller ThermoPop, but Thermapen is the restaurant quality one for $99 that seems incredibly accurate.

I’m Rich & Co.

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