It’s big enough to roast a chicken, sear a couple of large steaks at once, or fit about six 12-inch skewers. But if you’re cooking meat and vegetables for a family of four, you’re going to cook in batches. In practice, this is not so bad. Most meats need to rest when they’re done cooking anyway, giving you time to do your veggies. In my tests, the Mini Big Green Egg has excellent heat control and, like the larger version, is extremely fuel efficient.
Can find a local store that sells the MiniMax here.
The best grill to charge your devices
The FirePit+ is a stylish, portable mesh box with removable legs, a hibachi-style grill, and an ashtray. It uses a Bluetooth-enabled app to precisely control airflow, which in turn controls cooking temperature. Be sure to read my colleague Adrienne So’s full review of the original model for more details, but I specifically set out to see how it works, and the answer is: great.
The main drawback when using the FirePit as a grill is its size. It’s big enough to cook for four, but it’s long and narrow, which makes some things awkward (I suggest you No try a whole chicken). It is more suitable for grilling skewers and the like. Think “food on a stick.”
Perhaps the best thing about the FirePit is that when dinner is over, you can lower the fuel rack down and turn it into a fire pit. And of course you can recharge your devices, but there’s something vaguely sacrilegious about sitting around the fire to charge your phone.
The terms intense interrogation and barbecue They’re often used interchangeably, which is fine, but if you’re serious about cooking over flames, you’ll want to learn the distinction. Grilling generally means cooking directly over high heat, while barbecuing generally refers to cooking over indirect heat for longer periods of time: grill a steak. BBQ ribs.
I used both methods to test, grilling everything from steak and salmon to corn and even kale. (This Grilled Kale Recipe it’s my go to test how hard it is to clean a grill. It’s delicious but incredibly messy.)
For the charcoal options, I also smoked ribs, pork, and brisket. If you plan on smoking, I recommend investing in some type of thermometer system. At home I like SmartFire BBQ controller ($375 AUD). It has adapters based on your grill and offers one temperature probe and three food probes. There’s Bluetooth and Wi-Fi compatibility, so you can control your cook from anywhere. It even has a handy storage case for everything.
That being said, most of the time when I hit the road I grab the Connect Smart Hub ($100). It’s not as sophisticated as the SmartFire, but it’s more portable, and two probes are usually all I need on small grills. I also never cook without my faithful Thermopen one ($100).
Stop using propane bottles
The ubiquitous disposable green propane bottle is convenient, but it’s a big source of pollution. It’s illegal in many jurisdictions to throw them away, though that doesn’t stop many people, as many of them end up in landfills each year. Don’t be that person.
Instead, I use this 11 pound refillable propane tank (Amazon, $80). Cooking outside on the stove and grill, three meals a day, an 11 pound tank lasts me about two weeks. It’s small and light enough to be no more difficult to transport than the four to six 1-pound bottles it replaces.
you can also buy an adapter ($15) to refill your smaller canisters, although this may not be legal or advisable depending on where you live and your level of common sense as you can easily overfill or break the valve. If you live in California, you may also bring 1 pound cans for free refills or exchange empty canisters for full ones.