What Equipment or Methods Did You "Outgrow"?

[fedex]

These type of sets (especially the tongs) - I know I'm not the only one:

I have that exact set!!!


Imagine that.......

Well meaning step-daughter......

LOL I have it also.  Xmas 2012 from Wifey.  Still in the box in the shed.

[Tim in PA]

I'm in the minority but I don't use the charcoal baskets at all. I don't care about the crazing. I haven't seen any signs of it but these are my cookers. I don't have any show pieces so I don't worry about it.

[Johnpv]

I don't really have many gadgets, mostly cause I don't have the spare cash to throw at them.  Put me in the group that stopped using mustard as well, I didn't care for the flavor it added.  I did replace it with olive oil though, and just a tiny amount.  I mostly only do it on ribs to help the rub stick to them better.  I'm also with Buckie on the worrying less.  When the weather permitted I used to sit outside right by my Weber for the entire cook, and every little temperature change there I was making adjustments.  It wasn't needed, now as long as the Weber is humming along with in 10 maybe 15 degrees of where I want it, I don't mind.  Little up ticks and drops in temps of that range will happen and its ok.

[Mark Schnell]

Buckie, where did you get that branding iron? I need that exact one for my daughter, Kate. She's almost ten and loves my grilling and eats meat like a t-rex, but she's adamant that she doesn't want pepper on stuff. I usually do my burgers and steak with just kosher salt and fresh ground pepper. It's hard to tell burgers and steaks apart after they get some charring on them and I was thinking I needed a K iron.

[1buckie]

Buckie, where did you get that branding iron? I need that exact one for my daughter, Kate. She's almost ten and loves my grilling and eats meat like a t-rex, but she's adamant that she doesn't want pepper on stuff. I usually do my burgers and steak with just kosher salt and fresh ground pepper. It's hard to tell burgers and steaks apart after they get some charring on them and I was thinking I needed a K iron.

The wife got it on a trip to Texas.....pretty sure it was at the "Home of the 72oz. Steak" 'cause that's where they stayed up & back....I'll find out for sure when she wakes up.......

[Tim in PA]

Here you go @Mark Schnell http://www.amazon.com/Texas-Irons-Single-Letter-Branding/dp/B002HJ2NJI

[1buckie]

Hey !!!

Look at this one....moveable type...means you can write a "Note to Self" right on your meat !!!

http://www.amazon.com/CobraCo-Mark-It-Branding-Removable-MM102/dp/B000FEVWRQ/ref=pd_sim_sbs_k_4?ie=UTF8&refRID=0K35TE2P0516Y3HXKR74

[Mark Schnell]

Hey Tim, I went directly to the Texas Irons website and saved .28 cents overs Amazon and they offered free shipping there too. Saved over five bucks and my K brand is on its way!!

[dazzo]

OK, I have a "R" iron.

Besides "K", what other letters do we have?

Maybe we can spell something with different pictures of meat   

[Jammato]

I got my branding iron a few years back in a store, and paid more than that. Who knew they would be online.

Sheesh I needed to find this place sooner.

there was a place that sold grate fences a while back, I got over them pretty quick, and there is another that sells charcoal boxes that have a controled back and forth burn like the snake, I looked at those once but decided against them

[Hofy]

I have to say my main 'gimmick' that I outgrew would be the gas assist on my Performer.  I usually cook with more than one grill so it isnt very convenient to try to get 2 chimneys of charcoal going or an additional one.  Starter cubes are cheap and easy to use.   I have also moved away from smoking chips as they are pointless along with soaking.  Now I use chunks.

[Craig]

As convenient as the flip up grates are, I actually prefer the old style non flips (pre 2010) with the thicker bars etc.. Yes it is a pain to add coals if need be but IMO the old non flips seem to be more solid. I do use the flip on my Crimson gold or if I use my gourmet grate system. One "gadget" that I see as more of a Godsend rather than a gimmick is the Happy Cooker internal ash pan. Two words: LOVE. IT.  I don't think I will ever outgrow that fine piece of equipment. Works famously.  Only time it's not employed is when I haul out a Goldie..

I still thank 1buckie every time I use it.

[Red Kettle Rich]

@Craig If you want a nice "flip up" cooking grate and you have a Menards near you, check out http://www.menards.com/main/p-2452239.htm also available in 18.5"