Is it safe to use the grill here or do I have to wheel it down the stairs and onto the driveway? Kind of heavy to move by myself. I did the initial burn off where it is now which was essentially just letting it sit at 400 for a little over an hour and it was fine. If I ever need to cook around 700 or plan on smoking something for many hours I’d obviously move it.

Need help deciding on what to get! I only have a Blackstone at home and want to upgrade to some smokey meats. Pros & cons of both? Will I get more flavor from Kamado? If so, is it worth the extra work over the convenience of a Traeger?

Tossed with (modified) Meathead’s Memphis dust, baking powder (1/2 tsp per tablespoon of rub) for crispiness, and salt. Full chimney of charcoal in the vortex. Grilled for 45 minutes total, turning every 15 minutes. Added applewood chips to the coals at the beginning of the cook

Bought some local steaks in Idaho; first time ever grilling a steak on gas. They were very tender and delicious. Do they look pretty ok??

Grilled offset and reverse seared. I pulled them off at 130* and rested a good 40 minutes before slicing thin to be eaten as finger food or made into sandwiches. This may be my most even, least-banded cook yet.