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I am so happy to hear that. Everyone here says weber kettle - but ive never liked them. Kamado's are the best grills ever for many reasons.

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Use lump charcoal, good lump charcoal - I use FOGO charcoal - https://www.fogocharcoal.com/ - their super premium lump is hard to beat. Order strait from them for the best bags. Try all the flavors for all the fun.

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Then get this - https://www.jjgeorgestore.com/grill-torch-charcoal-starter/?sku=&gclid=CjwKCAiA7vTiBRAqEiwA4NTO6xmtcfSLDJh5RuITUojT6cVTPWTUdRnA9B1_A4b9ilsWjFe9EMvQphoCj-cQAvD_BwE - it makes lighting coal very ez and less messy - just dump coal in the akorn and hit it with the torch for a few minutes.. makes it nice because you can pick a hot spot or light a few places

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The Akorn comes with a cast iron grate - it works great - Mine eventually rusted and I sorta hate caring for cast iron so I got this : https://www.amazon.com/Stainless-Inches-Cooking-Kamado-Ceramic/dp/B075T3BL29/ref=asc_df_B075T3BL29/?tag=hyprod-20&linkCode=df0&hvadid=198068685752&hvpos=1o1&hvnetw=g&hvrand=7223545769938629997&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9013192&hvtargid=pla-376044660900&psc=1 - it works amazing and will never rust

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I have this too - it helps get charcoal closer to grates if you're cooking hot and fast - I do not always use it - it works with the linked grate and the standard one : https://www.chargriller.com/collections/accessories/products/adjustable-fire-grate

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Get this : https://www.chargriller.com/collections/accessories/products/smokin-stone - it makes it much more versatile

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Get this : https://www.thermoworks.com/Smoke - or something similar - it makes temp monitoring for smoking a breeze and you can use the food probes for quick enough temp measurements on steak and chicken.

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Get some good fire gloves. Get a grill brush.

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If you use it in the rain take it apart and let it air out, especially the bottom - it can collect water

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Use good wood. I get wood from grillewood.com

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BUY GOOD MEAT - I purchase meat online from Simpson Farms, Snake River Farms, Joyce Farms, Porter Road Butcher, Crowd Cow, Chesire Farms and many others. Whole foods for local.

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Please ask any questions. Having an Akorn has no joke changed my life - my wife loves me cooking on it and I have found a lot of time for myself doing so.. really a fan.

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Good luck man !!!

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If budget allows get one of those fancy grill tables too !! The akorn sits in it and it has storage.

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Charcoal grilling is great! The only additional purchase I would make is for a chimney starter, if you haven't already. Weber makes a great one that will last you a while and is like $15. You can use newspapers, balled up paper towels, or the little chimney lighter cubes to start the chimney, whichever is easiest for you. I like the cubes, they're very consistent and easy.

This article from Serious Eats talks about several different two zone charcoal setups. They're all fairly basic, but they are good to know.

When you purchase charcoal, don't buy any of the stuff with the lighter fluid on it. And don't add lighter fluid. If you get the chimney starter right you'll never need it. It imparts a yucky chemical flavor in the meat. I prefer briquettes. They are more consistent for me and they are much cheaper where I live. Lots of people love lump charcoal but it's a lot harder for a beginner I think.

Learn where your grill vents are. They're much more important to charcoal grilling since they are how you control the heat.

These are all great resources that have been posted. Read through them and keep coming back here! This is a great community.

Edit: If you don't already have an instant read thermometer, you should definitely buy one. It's one of my most used tools in the kitchen and on the grill. There are a ton out there. I've had the Lavatools Javelin for a while now and love it. It reads the temp quickly, it isn't crazy expensive, and it looks nice. It really stepped up what I was pulling off the grill.

Somebody here might know more but with all the gas grills I'm familiar with, you're really not going to get anything worth having for that kind of money, outside of portable camping grills.

Most grills you see in big box stores like Lowe's are made out of crappy painted low-grade steel that will rust to all hell in a few years and not really work that well during the time it does work. You certainly could get one for cheap and just accept that even covered it won't last that long, and it'll work ok for the time it lasts, but I'd have no idea what to recommend because there's so many of those chintzy McGrills out there and they're all kinda the same.

If you're looking for just a good, solid, dependable starter grill and don't need a whole ton of cooking space, I'd recommend the Weber spirit e-210, it's way over your budget but it will last as long as you want to keep it. Growing up my dad had an MPH (similar quality and price to Webers) that was finally retired after 20 years of constant use being stored outside during the wet ass fall/winters of northern PA, and after switching out the burners it went to my brother's apartment where it still works like the day it rolled out of the factory. So think of it this way, the bigger investment now will give you a better grilling experience and last much, much longer.

Also you can poke around on Craigslist and see if you can find an older Weber in your price range

Other things you might need to know:

1.) don't use a wire brush, the bristles can break off and get in your food. Instead, wad up some aluminum foil and use your tongs to scrub down the grates with it

2.) if you get the e-210 or anything else with cast iron grates instead of aluminum, make sure you rub the grates down with cooking oil before and after each time you use it to prevent corrosion. My dad has a Weber Genesis E-330 and just keeps a rag rolled up and tied with rubber bands under the grill, grab it in your tongs, load it up with a bit of oil and wipe down the grates, it's just like seasoning a cast iron skillet.

EDIT: forgot about the Weber Q. It's small but fits your budget and is still really solid quality

The build-up looks like carbon to me. It can be scraped off without much trouble.

I just did a rehab on my Weber Kettle after 10 years of continuous service (and 10 years of sitting outside uncovered in Michigan winters). You can easily spend as much on replacement bits as the cost of a new Kettle, but I like to keep my gear in good working order.

Here are some bits you can buy if they need to be replaced:

Lid handle: https://www.amazon.com/gp/product/B000WEOOWO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Charcoal grate (the bottom one): https://www.amazon.com/gp/product/B000WEKNMY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Ash Catcher: https://www.amazon.com/gp/product/B000WEOQ1I/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Ash Clean-Out Fins: https://www.amazon.com/gp/product/B005LVAZ3A/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Body Handle (with tool notches): https://www.amazon.com/gp/product/B00FDOOQD0/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Hinged Cooking Grate w/ BBQ System Doodley: https://www.amazon.com/gp/product/B0044EQM9Q/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Here are a couple other components that I swear by (and will save you time and money):

Charcoal Chimney: https://www.amazon.com/gp/product/B000WEOQV8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Charcoal Basket: https://www.amazon.com/gp/product/B000WEMGM4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Good luck!

You should not have to change the grates for many, many years. The grates on the weber charcoal grill have a 2-year warranty so if for some reason yours are all busted up / rusted you could get them replaced, but unless you are outright abusing them they should last a lot, lot longer than that.

Cleaning a grill does not need to be a big ritual but a little bit of maintenance will go a long way. For the grates I like to use this style of wire grill brush because it has a nice scraper on the end in addition to the bristle. While the grill is hot (before and/or after you cook), scrape away any food crud and then brush the grates to get them down to metal. A hot fire will help clean the grates as well.

For the bowl of the grill: I don't really do much cleaning, just remove any food bits that drop down, and remove excess ash after grilling. If you find your grill bowl becomes lined with grease, a rippin' hot fire can burn off pretty much anything.

For smoking: the key to smoking in a Weber kettle is figuring out how to set the air dampers to maintain a low heat, around 225 - 250 ºF, for many hours. A probe thermometer that you can leave in the grill helps a lot to know what's going on, at least until you have done it a few times and have figured it out. (The built-in dome thermometer is not particularly accurate although it can help you keep an eye on whether the grill is getting hotter or colder.) If you are on a budget, buying a good probe thermometer may seem like a lot to swallow, but it really does make it easier.

When you tried smoking did you have any specific problems or concerns?

Heart says propane, budget says charcoal.

Gas Grill It's a bit over the top of your budget, but the difference between this and what you get in the $250-300 range is significant.

Charcoal Grill This hits the sweet spot in your budget, and is one of the most versatile grills on the planet. (Definitely the best bang for your buck without building one yourself)

This has an ash cleanout system built in so it makes cleanup easier. And in regards to the instant on thing you can get similar results to the startup time of a gas grill using a charcoal chimney. To use the chimney simply add coals to the top of it, place some paper, or a fire starter cube, or both under the cylinder, light and wait 10-12 minutes, then dump the coals into the grill and spread with metal tongs/spatula/stick/etc.

I use phone book pages. They're free, and I have the internet.

Can confirm - I smoked a pork shoulder in Chicago about a month ago - it was super windy and way below 32F outside. Grill maintained a constant 250F inside but I used a ton more wood than normal.

A meat thermometer + ambient temperature thermometer like this will be your best friend for this.

The alarm is loud enough to wake a deep sleeper from slumber (I slept through most of the smoke and only woke to add fuel)

I know you've already been recommended the Maverick thermometer for monitoring cooks, but that's not accurate enough or quick enough for thin meats and not quick enough to use to check multiple items. Also it's low heat rating means it's not for grilling, only for BBQ. Is is really great for low and slow though, it's my favorite accessory I've ever gotten. The ET-733 is their newest one, it's $69.99.

BUT! You also need a reliable, instant read thermometer. This is what you'll use for grilling those steaks and hamburgers and smoking chickens and such. There's lots available, but I really like the thermopop. It's made by the company that makes the ever popular thermopen, just much cheaper. It's almost as quick of a temp read.

What are your grill grates made of? From my experience you're going to need something that holds heat really well, like cast iron, to get nice defined grill marks. Those thin stainless steel grates that come with most grills are fine for cooking on, but you're not going to get the grill marks you want from them.

You can slap something like this right on top of your existing grates though, and you'll get what you're looking for. Make sure your fire is ripping hot too, for something like searing steaks I'm always looking for 500+.

I have the Weber 22" Rotisserie Weber Rotisserie kit and love it. I just used it for a prime rib over the weekend. Made a great crusty exterior and pink/red throughout the inside. Also makes great chickens

Generally speaking around here the Thermoworks Thermapen (and the other Thermoworks products) is considered the gold standard. And there is no reason why it shouldn't be. It is accurate and fast. But it is also somewhat pricey. Especially for people just getting into grilling.

Personally, especially for people just getting serious about grilling, I tend to recommend the LavaTools Javelin ( https://smile.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ ). The price is nice and low and the performance is fairly comparable to the Thermapen. (source: http://www.brewunited.com/index.php?blogid=150 ) Note that the tester ( u/sufferingcubsfan ) thought he was testing the PRO model when in fact he was just testing the standard.

While the testing wasn't exactly vigorous or scientific journal worthy, it was enough in my book to save myself the $75 and go with the Javelin. That was @ 1.5 years ago and I haven't looked back yet. I've also given it as a gift to friends that either grill or brew beer (or both) and haven't heard a complaint yet.

A cast iron skillet will work great if you have one, just set it on the grates. I bought the Weber Plancha for my genesis and it'll give you a nice sear, especially if you put a grill weight on top of it. You can get the griddle as well, but I like the plancha for the side walls which really helps with trying to pickup a bunch of vegetables with your spatula.

I have this one. It works great.

Here is a great review of the popular ones comparing them.

I've been on the BBQ train for some time now. As a New Orleans native living in Michigan, it's hard to find good smoked meats up here, so you end up having to do it for yourself. And every time we throw a shindig, that's really all that gets requested.

My suggestions are as follows:

Franklin Barbecue
I love this book. It's not a recipe book, although it has a few basic ones in the back. He tells the story of how he came to BBQ, and then breaks down each individual aspect of BBQ process. You'll learn a lot.

Herbs and Spices
This book is really more fun than anything else. It's essentially wikipedia for herbs and spices, but there's so much in it that you can always come back and find something new.

The best advice I can give you is to never stop trying something new. When I first got in to BBQ/Grilling, I went to Amazon and bought a mess-load of books for $1-2 a piece about the basics, recipes, processes, and ideologies. Bobby Flay was my first read. I've strayed away from him now that I have my own style. And that's a phrase you'll here a lot among people. "Style". I wouldn't worry too much about it. Just light a fire and put some meat on it. Worst case scenario. You've got cooked meat.

Try smoking a Turkey with a Cajun rub (that you make, don't use prepackaged Cajun rubs) over hickory or apple wood. Patience and eventually it'll all be second nature too you.

Welcome to the game.

Well, I know you already have a good one now ... but if you are ever in the market for a secondary check out the lavatools javelin. I'm sure it's not quite as good as thermapen, but it's $25 and is the best digital thermometer I've ever used. Miles ahead of stuff that's in retail stores.

https://www.amazon.com/dp/B00OXHQL3Q/ref=asc_df_B00OXHQL3Q5025793/?tag=hyprod-20&creative=395033&creativeASIN=B00OXHQL3Q&linkCode=df0&hvadid=193129986239&hvpos=1o1&hvnetw=g&hvrand=5333425379398329994&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9013526&hvtargid=pla-335441705164

I’m familiar with those type of clay cookers. I lived in parts of Asia many many moons ago and used them occasionally. They’re great for a wok.

You’re not getting any more airlfow in one of those than you would thru a Weber One Touch type of kettle. A chimney full of good quality lump dumped right in the center of a Weber will give you just as much heat when relying on naturally occurring aspiration.

On a kettle you can do a few things to help focus the heat. One of these - https://vortexbbq.com/ or you can cut the bottom out of a stainless steel dog food bowl which costs less than $10.

Weber also sells a separate cast iron insert for that grate for those that like crosshatched grill marks. Don’t know what sort of grate you are using on your clay cooker but that Weber would be a great grate - https://www.amazon.com/Weber-8834-Gourmet-System-Grate/dp/B0044ERTDY/ref=pd_bxgy_86_img_3?_encoding=UTF8&psc=1&refRID=CXZ0BR658GSCKXF692XZ

I bought a Weber 22.5" grill late last year too. These have been a tremendous help in setting up hot/warm zones on the grill.

For regulating your heat, you can also put your lid on slightly askew. Gives the uncovered part of the grill a lower, steadier temp which is great for doing something like a reverse sear like they mention here.

Not a pitmaster either but, I've honestly never used the spatula (also a gift) that I got when I got my grill. I surprisingly haven't done burgers on my grill yet but, I wouldn't spend a ton of money on a spatula.. just something cheap that flips well enough. I don't know..

https://www.amazon.com/Chef-Craft-Select-Stainless-Turner/dp/B00B0M5LQK/ref=sr_1_8?keywords=metal+spatula&qid=1559322390&s=gateway&sr=8-8

I got a griddle plate for my Weber Genesis, it replaces one of the grates. I don't use it all the time but it's nice to have the flexibility (in the summer if possible I like to cook the entire meal outside to avoid heating up the kitchen). That plate also has a "grill" side which has turned out to be very handy for small veggies like asparagus and slices of onion that are prone to falling through the grate.

That's an interesting grill if you want to use it as a firepit too, but other than that, that's about all it's got going for it. You can get a Weber Kettle for $50 less, and grill everything on it, plus more. Pretty much every charcoal grill will be cooking over an open flame, so you're covered there. The reason you want a lid on your grill is to hold in the heat and vapors. This leads to more evenly cooked and just plain old better tasting food. It's also more fuel efficient since the lid keeps the heat in, instead of losing it to the outside. A lid controls flare ups too. Also, having a lid allows you to be able to do all sorts of other cooking methods, particularly slow cooking and smoking. I don't see how you could do any of that with that fire pit grill but maybe I'm missing something. You want a lid - plain and simple. You don't always have to use it, but I don't see why you wouldn't. Here's what the Weber folks have to say about it.

I don't think a rotisserie is a must have (I've cooked plenty of chickens and turkeys on a regular charcoal grill just fine... in fact I'm cooking one right now!). If you absolutely want it though, Weber sells one for their kettle for $150.

This is the one. Are you using a torch to light it or just a lighter?


LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - Easy, Safety and Tasty Smoking - Free eBook Grilling Ideas and Recipes https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_api_i_Haa4DbDW592CM

This is one of my favorite cookbooks for meat smoking. It's a bit light on outright recipes, but focuses heavily on the process and science of smoking. It's a great tool!

Weber's Way to Grill is an excellent cookbook for beginning grillers. I refer back to it for temps and recipes all the time. Great book, even if you don't use a Weber grill.

Much appreciated.

It's by Weber.

The original wire grill that came with the Velocity Grill wouldn't retain enough heat to give a good sear.

I have this one. I love that I don't have to find a table to set it on and it wheels around easy. I can also replace the grill grate with a griddle.

you should consider the Coleman Roadtrip. Very portable gas grill that folds down and is easy to wheel around. http://www.amazon.com/Coleman-9949-750-Road-Trip-Grill/dp/B0009V1BDA/ref=sr_1_1?ie=UTF8&qid=1451109908&sr=8-1&keywords=coleman+roadtrip+grill Great price also.

I used to buy my friends who were getting into grilling and BBQ the Maverick because I got one as a gift and it is the dog's balls for low and slow cooking. Then I got a Thermapen, and now THAT's my go-to gift for cooks and grillers. I've probably bought a half-dozen of them.

I’m a charcoal fan for the extra taste. The cave man in me likes building the fires too. Weber kettle for regular grilling. Can be found used under 100. For smoking weber smokey mountain. Can be found used under 200.

For charcoal searing you can just do it on the chimney direct. https://www.amazon.com/dp/B013PU3BA2

They have plates you can heat up on the stove for searing too. https://www.amazon.com/dp/B0044ERTDY

If flare ups are an issue (charcoal) they sell temperature regulators to help. Mostly used for smoking i think. https://www.amazon.com/dp/B07MCDG5DN

1. Control the tempature with the bottom vent. Always leave the top open.
   
2. Don't lift the lid off too much.
   
3. Use some newspaper with veg oil crumpled up to light the chimney. Weber cubes work well too.
   
4. Set up for two zone cooking everytime. Bank of coals on one side, none on the other.
   
5. Don't rush the chimney. You’ll know the coals are ready when the ones on top have started to turn a bit gray with ash (10-15 minutes).
   
6. Buy a digital probe thermometer.
   
7. Read all you can on http://reddit.com/r/grilling - http://reddit.com/r/smoking - and http://reddit.com/r/BBQ

I use a pellet tube smoker for cold smoking, I bet you could use it on your grill for basic smokes like chicken and ribs. Probably will work better than wood chips, just need to get the temperature control down. https://smile.amazon.com/Premium-Pellet-Smoker-Tube-Billowing/dp/B06ZZRR7XD/ref=sr_1_3?ie=UTF8&qid=1527176397&sr=8-3&keywords=pellet+tube+smoker

I would suggest buying any of Steve Raichlen's books. The BBQ Bible and How To Grill helped me a lot. Great pics of both techniques and the food.

http://www.amazon.com/gp/aw/d/0761149430/ref=mp_s_a_1_1?qid=1373559052&sr=8-1&pi=SL75

http://www.amazon.com/gp/aw/d/0761120149/ref=mp_s_a_1_4?qid=1373559108&sr=8-4&pi=SL75

Not sure if he has this already...but if he's a charcoal guy, a chimney starter would be great...

http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8

Alternatively...if he's into pulled meats...a couple of claws would be in order...

http://www.amazon.com/Bear-Paw-Meat-Handler-Forks/dp/B003IWI66W/ref=sr_1_2?ie=UTF8&qid=1380705284&sr=8-2&keywords=bear+claw

Hope that helps!

Get this book, it's the best Weber's way to grill

Steven Raichlen's was the first one I got and its wonderful and extensive. 4.5 stars on Amazon:

http://www.amazon.com/How-Grill-Complete-Illustrated-Techniques/dp/0761120149/ref=sr_1_5?ie=UTF8&qid=1394495684&sr=8-5&keywords=grilling+cookbook

Edit: Actually, I linked to the wrong one. It was Raichlen's The BBQ Bible that I have. But this is his newer book and looks just as good.

I use weber charcoal baskets pushed together in the center of the grill and full of charcoal. My kettle is the type with the gas burner on the bottom to get the charcoal going so I don't usually use a chimney for this setup. The baskets are also nice if you want to do indirect heat with the baskets on the side and a water pan in the middle instead of racking the charcoal to one side. Weber has a top grill with doors on the side you can swing open to access the baskets to add more charcoal or wood chips if you need want.

I have the same skewers. They're amazing.
https://www.amazon.ca/gp/product/B0007ZGULG/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

This one is currently $25. I think the only difference between it and the one that Menace linked is a backlight. I have one, it's pretty quick and very acccurate. Probably not as quick as a Thermapen, but quick enough for my uses.

Edit: According to Amazon I got mine in December 2014. It has held up well to regular use.

I"m fairly certain they are these. I have these and they appear to be the same. They are pretty nice but they are somewhat wide so make sure your food is sliced accordingly if you are put peppers and onions on them.

https://www.amazon.com/Steven-Raichlen-Best-Barbecue-Signature/dp/B0007ZGULG/ref=sr_1_1?ie=UTF8&qid=1467059773&sr=8-1&keywords=steven+raichlen+skewers

if you do any smoking on the grill I have something like this. https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI I can't imagine smoking w/o it. But I also use a weber kettle so it's a little tougher to keep a constant temp.

Ah, well they looked cool. Glad to know they aren't functional.

I once saw some skewers which were basically a 1/2" or so blade so that stuff wouldn't spin on them. Have never been able to find them again.

edit: Basically this, but I want some a bit shorter

Highly recommend these two books:

How to Grill

Weber's Way to Grill

They sure do. They're weber charcoal baskets. They came with the grill. They can be found on amazon here.

The Maverick dual probe wireless has worked great for me. One probe for the meat internal temp, one for the cooking temp. The only problem I've read about comes from crimping the wires under the lid of the smoker. To prevent that, you can order a silicone grommet from Weber, and drill a hole.

A charcoal chimney is THE way to get your coals ready. You stuff a couple of pieces of newspaper in the bottom and pour your charcoal on top. It leaves zero petroleum aftertaste and after the expense of the chimney itself, your fires are free. Protip: I've had problems with the fire being slow to start in the past so I now rip up the edges of the newspaper first and don't pack the paper very tightly. Also, don't be shy about using a second round of newspaper.

You should get an instant read thermometer to check for doneness so you don't have to cut into them like that.

People like this one, but I haven't used it. I use a Thermapen:

https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_1?ie=UTF8&qid=1499449239&sr=8-1-spons&keywords=instant+read+thermometer&psc=1

Alright. Go with the Master Touch, buy a Weber Charcoal Chimney, get some good gloves for handling charcoal. Don't worry about the Slow'n'Sear, just use the snake method.

That's really all you need.

https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ

I like this one. Gets the temp fast and not as expensive as the Thermapen. I checked it in ice water and boiling water when I got it and it was accurate.

http://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q

Here is a link to the weber gourmet system grate. It has hinges on both sides and a removable center to add other accessories like a griddle or wok. I think it only fits the 22 inch kettle though. I didn't see one for an 18 inch.

It is a Weber grate.

https://www.amazon.com/dp/B0044EQM9Q/

I like that the sides flip up. I have never put anything in the center part.

i was gifted the weber grilling guide. It will not be as comprehensive as the amazing ribs thread, but will be something that you can use has a tactile (remember books?) reference when outside on the grill. I've made the transition to charcoal recently, and have used several of the recipes and techniques mentioned.

http://www.amazon.com/Webers-Way-Grill-Step-Step/dp/0376020598

https://www.amazon.com/gp/aw/d/B00GRFHXVQ/ref=mp_s_a_1_15?ie=UTF8&qid=1473558392&sr=8-15-spons&pi=AC_SX236_SY340_QL65&keywords=Lavatools&psc=1

We have this one and it has worked perfectly for us. Relatively low cost, accurate, and will give you your temp in seconds. We have tested it with outside temperature against what the weather is and it is always correct. We also tried inside versus our thermostat and there to it is correct. For 25 dollars you can not beat it. Have had it since fathers day so I can not attest to years of use, but you could buy multiple and it would take a while to equate to the same cost as a thermapen.

Buy this Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books) https://www.amazon.com/dp/0376020598/ref=cm_sw_r_awd_S8cJub1NWHPC9

Seriously, everytime someone asks me about technique, there's more than one, which you need because you're cooking more than one thing all the time. It's full of food prep and grill prep ideas for everyone front beginners to seasoned vets cooking off the same grill for 35 years :)

Next, get some good tools. The Weber 7416 Rapidfire Chimney Starter https://www.amazon.com/dp/B000WEOQV8/ref=cm_sw_r_awd_6bdJub1V731HB is almost must have, they do make a smaller one, but if you use a 22.5" smoker as well, you should already have one of these. I also use a Bond Mini Shovel https://www.amazon.com/dp/B000X47NJY/ref=cm_sw_r_awd_SedJub063DKB0 for moving the coals around. It's a hell of a lot easier than tongs. Also handy if you have midgets burying things for you.

Coleman Roadtrip. Uses propane and we take it camping for grilling and as a griddle. But I usually just end up cooking over the campfire at night at least.

Coleman 9949-750 Road Trip Grill LXE https://www.amazon.com/dp/B0009V1BDA/ref=cm_sw_r_cp_api_B9TmzbYFZPW5X

It's a weber sear grate, you can put it in the center portion of the newer weber grills.

This?

Don't use any lighter fluid! But one of these, http://www.amazon.com/gp/aw/d/B000WEOQV8?cache=558cfcf53b02ff967bc78325727b4b8b&pi=SY200_QL40&qid=1406651663&sr=8-1#ref=mp_s_a_1_1

I own the thermopen classic and the lavatools javelin. imho, the thermapen is a ripoff, just spend the $25 for the lava tools and never look back.

https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=pd_sbs_79_1?ie=UTF8&psc=1&refRID=J39PSH82RS9TPKGZNCHM

https://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8

this one? it says can fill a 22 inch

its $15 bucks, get it! http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8

I have the Weber 22" BBQ also, but I also bought the rotisserie ring https://www.amazon.com/Weber-2290-22-Inch-Charcoal-Rotisserie/dp/B00004VWM1/ref=sr_1_7?crid=2DQLBGFXMREXK&keywords=weber+rotisserie+genesis+ii&qid=1563257693&s=gateway&sprefix=weber+rot%2Caps%2C187&sr=8-7 this was a game-changer for my whole chickens. I do two at a time, alternating the side the breasts face to balance the weight load.

What's up with that? Same in US too https://www.amazon.com/gp/product/B0007ZGULG/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

eh, its probably a throw away. I personally use the Lava Tools Javelin, both for brewing and grilling.

https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_1?ie=UTF8&qid=1496853976&sr=8-1&keywords=lavatools+javelin

http://www.amazon.com/gp/aw/d/B000WEMGM4/ref=mp_s_a_1_1?qid=1464631775&sr=8-1&pi=SY200_QL40&keywords=weber+charcoal+baskets&dpPl=1&dpID=41TTpAp1t1L&ref=plSrch

Charcoal baskets.
https://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4/

Franklin Barbecue: A Meat Smoking Manifesto

And if you don't want to read it, BBQ with Franklin is available for streaming on PBS's website - there's even an episode about building a competition cooker out of an old propane tank!

http://www.pbs.org/show/bbq-franklin/

http://www.amazon.com/How-Grill-Complete-Illustrated-Techniques/dp/0761120149

I can't recommend this book enough. Read it. Make notes. Mine is covered with sauce stains and all dog eared.

Gotta let those charcoals burn white all the way through.

Pick up one of these. It takes 20 minutes to get a hot fire going for my Smokey Joe, and they're about as much as two bags of charcoal.

Amazingribs.com

Grill

-Accessories

• This, this, this, this, and this to get started.
  
  Obviously, get whatever kind of grill you want. I love my gas grill and use it often, but if I could only have one grill, it would no question be charcoal. With that said, anything with the name Weber on it will be tough to beat at it's price point.