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Get a Weber and get started! Try a chicken first, then a brisket, work your way up to a pork shoulder (pork butt).
Some helpful accessories:
Charcoal chimney (gets coals fired up quicker) Food thermometer like this
Where is your wireless thermometer?! I use an inkbird and I love it.
It's expensive, but I can't tell you how many other thermometers I went through to find this one that actually works for more than a year of grilling. Trust me. It is way way cheaper than going through the process I did. Bonus, the app is actually easy to use. Double bonus, the app actually works.
I bought this one Char-Griller 6714 Akorn Jr Kamado... https://www.amazon.com/dp/B0779XZXHR?ref=ppx_pop_mob_ap_share and I really like it. I’ve owned it for over a year. It’s probably too small for more than four people but they do have larger versions just in a bit of a higher price range
Amazon has a link for you to enter your model number to make sure it will fit.
https://www.amazon.com/Weber-65143-Catcher-Touch-Grills/dp/B00MMIKZWQ
https://www.amazon.com/dp/B00004RALL/ref=sbl_dpx_B00B58A0QU_0 From an add in the link above. I too would recommend Weber. I have wasted time with the other "lesser" brands and have not found one live up to Weber with charcoal. YMMV
Your best bet would probably be this or something like it. Like someone said, the Smokey Joe but I think that might run you a bit more than $40.
A lil bit more than $40 as well but I bought this one probably 6 weeks ago or so, I have used it almost everyday since. It’s great.
Walmart and Ace Hardware both usually have a decent selection of grills and grill stuff, if either of those are around you maybe check them out to see what they got.
I specifically looked into what they were made of because of those very concerns!
I got these from Amazon - it’s just pine shavings and natural wax. I’m sure there are others out that that fits the bill as well. (And, I’m sure, others that are more chemical based).
I'm not trying to advertise but a device like this in addition to the chimney gives you another degree of control if you need to add some heat :)
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Amazon! only fire Multi-Purpose Stainless Steel Rotisserie Ring Kit for Weber 22 1/2" Kettle and Other Similar Grills https://www.amazon.com/dp/B07XHFLXB6/ref=cm_sw_r_apan_glt_i_0GY6MFY32JQAKD7F30AF?_encoding=UTF8&psc=1
I think I have this sprayer, but its been a few years and at this point I'm pretty sure they're all the same thing with different names. Gets the job done, but sometimes comes out a little too focused for my liking
I got my in-laws a Misto which basically aerosolizes the oil. They love it. I think I paid like $20 in store, but online I'm seeing $34 for one and $16 for 2 so I'm not sure which are real. But eventually I'd like to try a Misto for myself
Not sure what "not lit enough" means. If the briquettes are mostly grey on the outside they're going to keep burning.
Personally I like Super Cedars. Break then into 5ths, about $0.20 a light and they work pretty fast
SUPER CEDAR FIRESTARTERS - 100 Count https://www.amazon.com/dp/B00K4KEICC/ref=cm_sw_r_apan_glt_fabc_WCJDG7MMFT5583W8JRKQ?_encoding=UTF8&psc=1
Not to be snarky but why wouldn’t you just get a metal bellows? Wouldn’t that be better? I’ve never needed one but I would assume one like this would work without melting
KLOLKUTTA Fireplace Bellows 17"x 7.5" Wood Air Blower for Outdoor Camping BBQ Hand Bellow Barbeque Tools Accessories with Hanging Strap Black https://www.amazon.com/dp/B08H26N2SW/ref=cm_sw_r_cp_api_glt_fabc_R9K0D85N448F5K278TTT?_encoding=UTF8&psc=1
To be clear, I do not work for this company, I'm just a grilling enthusiast like you.
From experience, most wireless thermometers I have tried have an app that is either hard to use, or when it gets updated, your thermometer no longer works with it. Let me just say, that is not the case with this company. The app discovers the device easily and quickly, and getting temperatures set up is super easy. This is as plug and play as it gets folks.
This thing works so well, I bought an extra one for myself for camping, and bought it as an expensive Xmas gift for all of my immediate family.
Save yourself the heart ache of a ruined prime rib roast, or a dry overcooked turkey, and get yourself one of these bad boys and get yourself a prime filet mignon to test it out on. You won't regret it.
Briquettes have their purpose too, I mix them when I don't use the baskets. I lay them in a ring around the kettle and then put the lump charcoal on top, and soaked chips for temp control.
You can also purchase them online or in stores if you don't have a Master Touch.
https://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q
Do you have a Persian/Iranian cookbook you can recommend? I've got this one, but what I've cooked from it has not turned out well.
Everywhere, Walmart, grocery stores, Amazaon. It'll be in the cleaning products aisle. The yellow heavy duty can is what I usually get since they always have it, if they happen to have it the black BBQ stuff is probably good too. You'll need some good rubber gloves and wear a mask. It'll burn something fierce if you inhale it or get it on your skin, but it will absolutely cut straight through grease. I think the blue can will get the job done too, but I don't think its quite as strong.
Well, alright. I'll add that to my short list. I also just found Taste of Persia by Naomi Duguid. I'm a big fan of her other books, which are thoroughly tested. Thanks!
Unless you are doing a quick sear thermometers are always necessary. You'll get inconsistent results otherwise. And investing in a decent thermometer like a thermoworks thermopop can mean the difference between overcooked food and Salmonella poisoning. You cook based on internal temperature of the meat, not time.
My other piece of advice is: You know how long you think it's going to take? Yea, it's going to take longer.
I added the enclosed ash catcher to my Weber Kettle a couple years ago. My kettle was about ten years old, but was new enough that the upgraded catcher popped right in. I seem remember having to remove the clean-out handle to get the enclosed catcher installed, but I could be wrong. If your clean-out fins are rusty or worn out, you might want to replace those at the same time.
Here's the ash catcher unit I ordered: https://www.amazon.com/gp/product/B00MMIKZWQ
Be careful with this one. https://www.amazon.com/Weber-14615001-Original-Premium-Charcoal/dp/B074BGNYQ8
It's been on sale regularly since they appear to have extra stock of it floating around. People have brought up quality control issues quite a few times for that specific grill.
This thing is supposed to be amazing for cleaning the grill grates. I haven't tried it myself because my current grill is cast iron grates.
GrillFloss - Ultimate BBQ Grill Cleaning Tool https://www.amazon.com/dp/B000PAV28E/ref=cm_sw_r_cp_apa_i_KzW8Ab6K6W10E
Char Griller makes what you have with an offset box as well and also fits pretty much all other critetia. With some mods, it's an amazing smoker and usually pretty cheap to get. https://www.amazon.com/Char-Griller-1224-Smokin-Square-Charcoal/dp/B0009NU5YY
I'm very much enjoying mine and besides repainting the firebox so far maintenance had been minimal. The Charcoal tray serves as a great diffuser for heat. Rotisserie can be popped in too.
I have a cast iron pizza pan and pre heat it and slide a 12" pizza on it, if you got it well over 550F it's only a few minutes for a thin crust, if you want pan pizza use a cast iron skillet and don't preheat it, also toss in a chunk or two of smoke wood, it's awesome. dough is cheap, take a few shots at it in the oven @ 500F first, then when you got it down do in grill.
No, those are not grill thermometers at all. Those are surface thermometers. You'll know absolutely nothing about the internal temperature of either the grill air or the meat with those.
You want something like this https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_2?ie=UTF8&qid=1473386073&sr=8-2&keywords=maverick+thermometer That's basically the standard for dual grill thermometers, but there are cheaper ones similar to it. One sits just above the grates (some people use a potato or onion to elevate it) and one gets probed right into the center of the meat.
I have this, it's great. I doubt its accuracy at times (and some of the reviews state this), but it seems to be on par with my PID smoke controller and instant read thermometer.
Just fyi, related items for that is one for $5 more with the "bear paws" http://www.amazon.com/Maverick-ET732-Wireless-Meat-Thermometer/dp/B00EV8WQ2C/ref=pd_sim_lg_4?ie=UTF8&refRID=0KEMST6NFSGQD582ZHPG