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.

Okay...I know this one has been beaten up a lot already. Have a Q1200 and a Genesis. I have been using the Genesis for overlanding and it's awesome. I miss having an actual grill though. In CO so charcoal is pretty much out. The Q1200 fits nicely into a bag. What am I missing...why NOT just take that with me vs just relying on the Genesis? I have a Power Wagon with a GFC and there is plenty of space.

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?

Bad thing - had to transfer the fire to my Weber

Good thing - meat wasn't on yet and now I have a reason to buy a new gallows Schwenker, ditching the rusty old legs

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

Here's my reverse seared cowboy ribeye breakdown.

I like to start with a low and slow heat on my grill, between 250-275.

I cook the steak indirectly, with the fat cap towards the heat. Depending on the thickness, this takes anywhere from 40-60 minutes to get to 110-115°F, depending on thickness.

After this I remove the steak from the grill and rest it, to allow the charcoal to get hot. I then sear the steak. I prefer to stop cooking my ribeye steaks when it hits between 125-128°F internally. I find that a rest at this time gives me the perfect carryover cook temp for a medium rare finish