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The Outdoor Kitchen

Think of your backyard as a whole new space for you to expand your kitchen. From appetizers to desserts, we can help you put together a complete outdoor kitchen and do so much more with your grill.

Kettle Grill

Heated by burning charcoal and often wood chips, these grills burn hotter than propane. Great for searing food and smoky flavor.

Gas Grill

The easiest way to cook out, gas grills offer quick push-button ignition, precise temperature control and extra features for great results.


Smokers slow cook roasts, poultry, hams and fish at low temperatures and impart a wonderfully rich and smoky flavor.

Brick Oven

Wood-fired ovens are excellent for roasting, smoking and radiant heat baking of true pizza Napoletana, rustic breads and more.

Grill Cleaning Brush

stiff wire brush that quickly scrubs stuck-on food from grill grates. Cleaning your grates helps prevent fire flare-ups.

Tongs, Spatula & Fork

Long handles keep your hands away from the flames while flipping and moving food. These are essential for grilling.

Instant Thermometer

Take the guesswork out of cooking. A good thermometer keeps track of internal temperature of cooking meat so you don’t have to.

Basting Brush and Sauce

A must for the pit master, this combo lets you slather sauces over cooking racks of ribs, chicken and more for delicious results.

Grill Glove and Mitt

Work close to the flame with confidence. Heavy-duty material protects your hands so you can concentrate on the food.


Essential at any grill station for keeping close tabs when grilling or smoking food. Two timers are better than one.

Grill Light

Available in different shapes and intensities to illuminate food on the grill after dark. Attaches right on to the grill.

Grill Grids

Specially designed with a fine grid design that circulates heat and smoke but won’t let small foods fall through the grill grates.

Grill Woks

Similar to Grill Grids, but with high, sloping sides like to a traditional wok for easily creating stir-frys and more right on the grill.

Kabob Skewers

Long steel rods are essential for grilling traditional meat-and-vegetable skewers and presenting them at the table.

Grill Press

A heavy piece of cast iron with a handle. Flattens meat on the grill to ensure even cooking and remove fat from the meat.

Grill Basket

A wire basket attached to a wood handle and  holds food such as burgers and fish securely in place for easy flipping on the grill.

Grill Planks

Grill meat, poultry, fish or vegetables on planks made of alder, cedar, hickory or maple to impart food with subtle flavors.

Wood Chips

A simple way to add smoky flavor to meat, seafood and vegetables on gas or charcoal grills. Each type of wood adds unique flavor.

Smoker Box

A metal box that is filled with wood chips and placed in gas or charcoal grills, helping the chips release flavor without burning.

Cast Iron Cookware

From skillets to griddles and more, cast iron is perfect for grilling where its heat transfer and retention is well served.

Dutch Oven

A heavy, usually cast-iron casserole dish that can be used on gas or charcoal grills for slow cooking roasts, stews and more.

Paella Pan

A broad, shallow pan used on the grill or stovetop to make traditional Spanish paella, a dish of rice, spices, poultry, seafood and more.

Pizza Stones

Ceramics that withstand the intense heat and direct flame for perfect pizza pie with a wood fired taste from the grill.


Great Flavor on Any Grill

Whether you like the ease of gas or the tradition of charcoal, wonderfully flavorful grilling is easy. With a couple of basic ingredients, some great tools and the right techniques, you'll get delicious results every time.

Barbecue Rubs

A secret of pit masters around the world, sweet, savory and spicy dry rubs add complex layers of flavor and a signature kick to steaks, fish, poultry and more. A great way to make an otherwise average cut of meat amazing.

Sauces and Glazes

Trademarks of amazing barbecue from Kansas City to the Caribbean, thick sauces and flavor-rich glazes are essential for marinating ahead, and a great way to finish on the grill. Sweet or tangy, fiery or fruity, a little of your favorite sauce near the end of cooking helps seal in tenderness and ensure the characteristic flavor friends and family will love.

Wood Chips

Fragrant wood smoke is a must for great barbecue flavor. See which woods pair best with your favorites—check out our flavor chart. Soak chips in liquid so they burn slowly with maximum smoke.

Wood Planks

Direct contact with wood during cooking adds more subtly smoky flavor to grilled food and creates a great way to serve fish, steaks and more. Soak the planks first for extra flavor, longer life.

Moistly Grilled Humidifiers

Just fill these cast iron troughs with wine, beer or another liquid and grill—the steam helps food retain more flavorful natural juices keeping it extra tender and flavorful every time.

Grilling vegetables

Full of wonderful flavor, fresh seasonal vegetables don't need much help to become and amazing accompaniment to your grilled main course. Just brush them with a little olive oil to keep them crisp and tender and bring out their best flavors.

Dessert on the Grill

Don’t kill the flame until you create the perfect ending to the perfect cookout. Grilled desserts are fun and easy to make thanks to the way a hot fire caramelizes sugars, full of rich flavor.


Create Two Heat Zones On Your Grill

You will have more control over how fast the food cooks if you have one hot zone and one moderately hot zone. For a charcoal grill, spread the coals into a slope, with one side two or three coals deep and the other side with scattered coals. For a gas grill, turn one burner on high, and the other burner(s) on low.

Preventing Flare-ups

Flare-ups are caused when the fat in the food drips on the heat source, but they need oxygen to stay alive. Cook with the grill lid closed as much as possible. You’ll not only trap the heat in the grill, but also cut off the oxygen that feeds flare-ups. You should also clean your grill grates after each use to help reduce flare-ups.

How to Keep Your Grill Clean

Scrub the grilling grate clean after use. Stuck on food will not burn off. It will actually burn onto the grate, and make it harder to remove the next time. Scrub right before you shut it down, when the stuck-on food is still relatively soft. If you don’t have a grill brush, grasp a wad of aluminum foil with long tongs and use it to scour the grate.

Bring Meat to Room Temperature Before Grilling

Let meat and poultry stand for 30 minutes to an hour at room temperature before grilling. Apply the seasonings during this period. They will penetrate more fully than if you sprinkle them on just before tossing the food on the grill, giving you a more flavorful meat and better results.

Gauge the Grill Temperature

Some foods require high heat (450° to 600°F), others moderate (350° to 450°F), and still others low (275° to 350°F). Most gas grills have a thermometer, but charcoal grills usually don’t. A deep-frying thermometer with a long metal stem can double as a grill thermometer. Insert the stem into one of the vent openings in the grill lid to take the reading.

Lean Beef Equals A Dry Burger

A juicy, tender hamburger can be yours, if you choose the right ground beef. The amount of fat directly contributes to the juiciness of the burger, so the leaner the beef, the drier the burger. Some markets state the cut of beef used for grinding; others indicate the percentage of fat in the grind, and some do both.

Tips For Juicier Turkey Or Chicken Burgers

Because both ground turkey and chicken must be cooked through, your burgers can become dry. Incorporate moisture by adding 2 Tbsp of a wet condiment such as teriyaki sauce, pesto or Dijon mustard for every pound of meat. Then mix in 2 Tbsp dried bread crumbs. The crumbs absorb and retain fat that would otherwise drip out of the patty.

Minimizing Hamburger Shrinkage

Hamburgers tend to shrink during cooking. To avoid this, shape about 5 ounces ground meat into a 4-inch round, then make an indentation, about 2 inches wide and 1 inch thick, in the top. As the meat cooks, the indentation will equalize the shrinkage so your burger won't turn into sliders.

Keeping Hamburgers Moist

Never press on a hamburger to speed its cooking. You’ll squeeze out the precious fat and juices that make the burger taste so good.

How to Secure Skewered Shrimp

The best way to keep grilled shrimp from spinning on their skewers is to use flat skewers. If you have only round wooden skewers, the shrimp will need extra securing. Curve a shrimp into a C. Place two skewers side by side and about 1/2 inch apart, and run both skewers through the shrimp. Continue until all of the shrimp are skewered.

Testing A Steak’s Doneness

As a steak cooks, it loses moisture and the flesh firms. Press your fingertip lightly against the top of the steak in the thickest part. Rare steak will feel relatively soft. If the meat feels somewhat firm, it is medium-rare. If it is firm with some resilience, it is medium. Well-done steak will feel firm and spring back.

Match Wood Planks or Chips To Your Food

Alder gives a light, aromatic flavor that’s perfect with seafood. Cherry lends a deeper, sweeter note to beef tenderloin, pork, poultry, or lamb. Hickory gives a stronger, hearty smoke flavor to beef, pork, or poultry. Mesquite provides the strongest, smokiest flavor and is well suited to beef. Oak provides a medium smoke flavor without being bitter.

Check The Temp Of Your Grill With The Hand Test

If a hand can only be held 5 inches above the heat source for: 2 seconds, the fire is hot (450° to 500°F or more); 3 seconds, the fire is medium-hot (about 400°F); 4 seconds, the fire is medium (about 350°F). This is an especially useful method for those with charcoal grills or gas grills without a heat gauge.

Adjusting Temperature On Charcoal Grills

On a charcoal grill, the temperature is lowered by slightly closing the side vents or by closing the lid, which deprives the fire of air. If the vents and the lid are both closed at the same time, the fire will go out. The temperature can be raised by opening the side vents or by adding more charcoal to the fire.

When Grilling, Less is More

In grilling, underdone is preferable to overcooked. If the food isn’t quite done, it can always be put back on the grill or finished on the stovetop, in the oven, or in the microwave. If the food gets overcooked, there is no remedy.


Fire Up the Grill

Celebrate Cooking in the Open Air

Think beyond summer—grilling is a four-season pleasure if you have the right tools. Take you outdoor kitchen to the next level with unique and hard-to-find grills and smokers, inventive tools and gadgets, handcrafted sauces, rubs, glazes and more.

Truly Great Grilling

Go beyond burgers and dogs. From appetizers to desserts, you’ll be amazed at how many easy and delicious recipes you can prepare on the grill. Registering for the right equipment is key to maximizing your al fresco kitchen.

Extend Your Kitchen

Whether you’re hosting Thanksgiving or a big dinner party, one or even two ovens can seem insufficient. With the right grill accessories, you can turn to your grill to help cook almost any meal with a unique infusion of complex, smoky flavor. Register for a grill roaster for turkey, roasts and pork. Cedar planks are great to have for grilling fish or vegetables. Flatbreads for appetizers and dips can be baked on a special pizza stone on the grill. Include a grill grid – it’s perfect for making potatoes, shrimp or cubed meat, vegetables and more. Round out your collection with tools for creating tempting desserts on the grill.

Experience New Flavors

Infusing food with rich flavor is the key to great grilling and we have plenty of options in our stores to do just that. Don’t forget to include rubs, marinades, gourmet salts, exotic spices and marinades on your registry. Also, consider adding a smoker to your list. It’s an amazing way to infuse extraordinary flavor at home–and they come in a range of convenient sizes.

Registry Management: Multiple Registries

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