It’s not quite summer yet, but Memorial Day is often seen as the unofficial start of the grilling season. To help you prepare for the next few months, we’ve compiled a list of the best gear for your outdoor cooking adventures. Based on reviews and testing, we’ve selected three grills that will all help you stay on top of your BBQ game. There are other devices too, with items that should help you serve up delicious food all year long and expand your skills in the process.

Traeger Timberline and Timerline XL

Traeger

For its first smart grills for 2022, Traeger went all out. The company completely redesigned its high-end Timberline series, turning its premium pellet grills into outdoor kitchens. While the cooking chamber may look like any other Traeger grill, the company decided to put these new models on a rolling cart instead of four legs. Of course, this gives you more storage, but it also makes it easier to empty the pellet hopper. There’s a rail system on the front and sides of the grill to hold a range of accessories from paper rolls to sauce and rub compartments.

In terms of tech, Traeger swapped out the basic controls from its previous WiFi-equipped D2 grills in favor of a color touchscreen. There are more sensors inside to keep tabs on the cooking process in an effort to prevent flare-ups and the addition of lighting will help you see the cooking surface better after dark. The new Timberlines will also work with a specially-designed version of the wireless Meater probes (Traeger bought Meater in 2021), so you’re not reliant on the corded version that comes standard. Perhaps most importantly, the company added what it says is the first outdoor-rated induction burner for sauces, sides and searing.

Weber Genesis II EPX-335

Engadget

Last year, Weber introduced its first smart gas grills. After developing its Weber Connect platform for the SmokeFire pellet grills and the Smart Grilling Hub, the company brought its Wi-Fi-connected cooking to a more widely used fuel source. For 2022, the company has refined things a bit with PureBlu high-heat burners, sear zone, side table, expandable top cooking grate and "Nightvision" LED lighting. If the EPX-335 doesn’t suit your needs, these new grills come in three- and four-burner configurations with porcelain enamel or stainless steel finishes. Plus, there are both propane and natural gas options.

Of course, the main attraction here is the Weber Connect integration. Just like it does on the SmokeFire pellet grills and the Smart Grilling Hub, the technology can guide you through every step of the grilling process. A mix of instructions and videos inside the Weber Connect app offer assistance to grillers of all skill levels, right down to when to flip your steak. What’s more, the system offers real-time food temperatures and estimated readiness countdowns right on your phone so you can better time side dishes (and keep the hangry crowd at bay). On its gas smart grills, Weber Connect can also keep tabs on fuel level so you’ll know when it’s time to swap tanks. 

Ooni Karu 16

Ooni

Ooni has built a stellar reputation for its pizza ovens, and rightfully so. The company’s gear is easy to use and it helps you create restaurant-quality wood-fired pies at home. Ooni’s latest oven is the Karu 16, which can accommodate multiple fuel sources and has room for larger pizzas. Out of the box this model can burn wood or charcoal, but Ooni sells gas burners for $100 and $150 (propane and natural gas versions).

In addition to overall size, the Karu 16 also has some conveniences that differentiate it from Ooni’s other ovens. First, a hinged door allows you to see what you’re cooking through a glass window. Second, there’s a front-mounted digital thermometer that shows the ambient temperature inside of the oven. Like other Ooni pizza cookers, the Karu 16 heats quickly, reaching 950 degrees Fahrenheit in about 15 minutes. And of course, the larger cooking area will allow you to make things besides pizza.

Thermoworks Thermapen One

ThermoWorks

Over the years, a Thermapen has become my most-used grilling tool. I rely on it like a sous chef to make sure I’m cooking things to the correct temperature, especially chicken. It’s a versatile tool at the grill and in the kitchen. ThermoWorks Thermapen One is the follow up to its massively popular Thermapen Mk4. This new model shows temps lightning quick, giving you a reading in one second. ThermoWorks also improved accuracy and used a brighter display than the previous model. An automatically rotating screen makes the numbers easy to see no matter how you hold it, plus an auto-wake and sleep feature preserves battery life and IP67 rating protects it from accidental spills.

Meater+

Meater

A wireless meat thermometer may seem like overkill when there are so many great (and affordable) wired options available. I too was skeptical at first, but I can assure you that not having to avoid those metal cables when you’re flipping or wrapping a large cut of meat is definitely worth the investment. For the Meater+, the Traeger-owned company extended the Bluetooth range from the original model. Each probe has two sensors, so you can keep tabs on both internal food temp and the ambient temperature of your grill. Stats are sent to the company’s app, and you can set target temps, view an estimated completion time or get some help with a cook if you need it.

Anova Precision Cooker Nano

Anova

A sous vide device might seem out of place in a grilling guide, but hear me out. Since I started using an Anova as part of my steak process, I’ve massively upped my game. Steaks are tender and juicy, with edge-to-edge doneness that’s difficult to achieve on a hot-and-fast grill. Basically, I sous vide for a couple hours (or more) and then sear the steaks on a grill to finish them off. Perhaps the best part is you don’t have to invest a ton to get one of these app-connected machines as the Precision Cooker Nano covers all the essentials for $129.

In order to make the most of your sous vide setup, you’ll want to also invest in a vacuum sealer. I have the FoodSaver FM2000. It doesn’t have some of the flashy features of more expensive units, but it covers the basics just fine. If you prefer something more robust with options like automatic moisture detection and bag storage, I’d recommend the FoodSaver V4400. Plus, you can use this to seal leftovers for the freezer or store other goods you don’t want air to get to. I’ve also found vacuum-sealed packs handy for reheating things like pulled pork. With sous vide, the meat doesn’t dry out like it would in the microwave. Sure, you could just use Ziploc bags, but I’ve done that, and a FoodSaver is worth the investment. 

Stanley IceFlow Tumblers

Engadget

I’d argue one of the most important grilling tools is a cold beverage. And as the days get hotter, you’ll need to plan your drinkware carefully so your monster cocktail or water supply remains at a frigid temperature. I’ve tried a number of insulated aluminum cups over the years, but Stanley has been the best. The company is known for its classic thermos, but its lineup of cups, bottles and more are affordable and do a great job of keeping drinks cold for hours at a time.

Stanley has a ton of options that serve as alternatives to popular brands like Yeti, but the IceFlow Tumblers have been my go-to this spring. The larger 30-ounce cup can keep drinks cold for up to 12 hours while the 20-ounce version can do so for up to seven hours. There’s a solid handle and the built-in flip-down straw means the drinking area isn’t exposed to the elements quite as much. At $25 and $30 each, these are a fraction of the cost of the most expensive options, and they have better ice retention than some of those too.

Brumate Hopsulator Duo and Trio

Brumate

Brumate’s Hopsulator products are warm weather essentials for me. I originally got one for the beach, but it has become a staple in my grilling arsenal too. The company’s Hopsulator Trio is a 3-in-1 option that holds 16-ounce cans or 12-ounce cans with a cold insert you keep in your freezer. It also comes with a lid so you can use it as a travel mug. The Hopsulator Duo also doubles as an insulated cup, but it’s designed for 12-ounce cans and doesn’t come with any cooling accessories. What’s more, Brumate has a third model for slim cans. So if hard seltzers are more your thing, there’s an option for you too.

A key part of adulting is learning to feed ourselves. Some might opt for restaurants or takeout for sustenance, but that can get expensive. The best option is to learn to cook your own meals. That might sound harsh, especially if cooking doesn't sound fun to you, but there are a plethora of resources online for cooks of all levels. Be it beginner how-tos or deep-dive YouTube videos, we hope this list of Engadget staff favorites will get you started on your path to culinary confidence. Oh, and if you’re ever confused about measurements, a tool like this recipe converter is a good reference to keep on your bookmarks tab.

Recipe sites

Serious Eats

If you self-identify as a nerd and you’re also into cooking, you probably already know about Serious Eats. The site rose to prominence several years ago under the helm of J. Kenji Lopez-Alt, who often takes a decidedly scientific approach to cooking. Lopez-Alt has since transitioned to a consulting role at Serious Eats (he has his own vlog, which is well worth following as well), but the site remains strong under new leadership. It offers tips on basics like food prep and storage, as well as a slew of how-tos and step-by-step instructions for everything from breaking down a chicken to kneading your own bread.

Try this: Quick and Easy Pressure Cooker Black Beans with Chorizo

NYT Cooking

This is the only recommendation on this list that requires payment — $1.25 a week or $40 a year — but I personally think it’s worth it. The site and accompanying app (for iOS and Android) is well organized and intuitive to use, with bright and colorful photos along with an ever-changing list of curated recipe recommendations and suggestions. I especially like the search function, where you can not only enter in the ingredients you have on hand, but also filter by the sort of meal you want to make iIs it for breakfast? A snack? Or dinner?) along with any dietary restrictions. If you don’t want to cough up the subscription fee, however, NYT’s YouTube channel is a great resource as well.

Try this: Spiced chickpea stew with coconut and turmeric (YouTube)

The Kitchn

The Kitchn is a daily food magazine that’s been around since the mid-2000s, and it frequently serves up not just recipes but also fun features like a celebrity recipe showdown (check out this one that compares the pot roast recipes between Alton Brown, Ina Garten, Taste of Home and the Pioneer Woman). Of course, The Kitchn also publishes plenty of tips and tricks to help readers be a better cook. 

Try this: Maple Corn Cakes

YouTube channels

Food Wishes

“Hello, I’m Chef John, from Food Wishes dot com” is the familiar refrain that you’ll hear at the beginning of every Food Wishes video, and it never fails to warm my heart. His tone is so welcoming and cheerful that it cheers me up every time I hear it. A YouTube favorite (he has over four million subscribers), he’s also a favorite among a few Engadget staffers, and for good reason. Not only is he goofy and charming, his recipes are also almost always geared toward the novice chef, with clear and concise instructions. He also encourages viewers to experiment, use their senses, play around with food, and to think of cooking as art as much as science.

Try this: No-Knead Country Bread

Binging with Babish

Binging with Babish is a popular YouTube channel (over 9.6 million subscribers) that’s primarily focused on recreating foods from TV shows and movies. Some famous examples include the Krabby Patty from Spongebob Squarepants and ratatouille from, well, Ratatouille. But host Andrew Rea can cook “normal” foods too, and the popularity of his channel led him to host a spin-off series called “Basics with Babish” that’s geared toward the beginner.

Try this: Chickpeas

Food52

The Food52 website can be considered a one-stop shop for cooking enthusiasts, as there’s an online store along with recipes and a community board. But the real highlight for me is its YouTube channel, which features excellent shows such as Sweet Heat by Rick Martinez (the former Bon Appetit editor showcases recipes with both a sweet and spicy element), Big Little Recipes (focuses on recipes with a short ingredient list) and Genius Recipes, which, well, shows “genius” recipes created by notable chefs.

Try this: How to Make the Easiest Beefy Mac Rice Cakes

Dessert Person

Have a sweet tooth? Then look no further than Claire Saffitz’s YouTube channel, where she bakes up everything from apple pies to oatmeal pecan cookies. Her personality is a combination of cranky and lovable, which I adore, but more importantly, her recipes are excellent. She gives very detailed instructions and the results are almost always delicious. She makes a lot of savory baked goods as well, such as sourdough bread and quiche.

Try this: The Best Oatmeal Cookies

Maangchi

Maagchi has been referred to by The New York Times as the Julia Child of Korean cooking, and the description couldn’t be more apt. Not only does she have a friendly and bubbly personality, she does a wonderful job of demystifying Korean cooking and making it approachable to beginners and advanced cooks alike. From Korean classics like kimchi jjigae and bibimbap to sweet treats like Korean doughnuts, she makes it all seem within reach. 

Try this: Korean Street Toast (Gilgeori-Toast)

Dietary concerns or special diets

101 Cookbooks

For a site that is entirely dedicated to vegetarian cuisine, I highly recommend 101 Cookbooks by Heidi Swanson, which has been an online favorite for decades. I’m a huge fan of her simple, straightforward recipes that are able to turn a carnivore like me into a lover of plant-based meals (a personal favorite is this cauliflower soup).

Try this: Chickpea and Rice soup with Garlic Chile Oil

Nom Nom Paleo

You don’t need to be on the paleo diet to fall in love with Nom Nom Paleo, a mini-empire that consists of a food blog, two award-winning cookbooks, and a podcast, among other things. The New York Times has referred to Michelle Tam, the creator of the site, as the Martha Stewart of Paleo, because of how accessible she makes it seem. After perusing her site and trying her recipes, you'll no longer think of the paleo diet as restrictive; instead you might find yourself eating more than ever. Tam has also tailored some of her recipes to fit Whole30 or keto diets as well.

Try this: Garbage Stir-Fry with Curried Cabbage

Clean and Delicious

If you’re not strictly vegetarian or paleo, but you still want a healthy diet, check out the Clean and Delicious food blog by Dani Spies. A wellness and weight loss coach, Spies believes in a balanced diet and “clean eating,” but without foregoing the foods you love. For example, there’s a recipe for lemon bars on her site, but it’s made with whole wheat flour and doesn’t have dairy or refined sugar. All of the recipes on her site reflect this philosophy; they’re either gluten-free, paleo, vegan or vegetarian and they are also often low-carb, keto, dairy-free or nut-free. I also like her Instagram and YouTube channel, where she also shares tips on mindful eating and healthy living.

Try this: Healthy Banana Bread Muffins (YouTube)

Staff recommendations

There are simply way too many food sites on the internet to list them all, but here are a few more that were recommended by our staff that you might find useful.

Chinese Cooking Demystified

This is one of the best YouTube channels for learning all the ins and outs of authentic Chinese cooking from people who actually live in China. It’s very detailed, well-produced and offers great advice on recreating these dishes in a Western kitchen. I also love that it teaches technique in addition to just recipes. To this day, I still come back to this video on how to stir-fry any vegetable.

Minimalist Baker

The blog Minimalist Baker features recipes that use 10 ingredients or less and only take about 30 minutes to make. Weekend Editor Igor Bonifacic is a big fan as well, mostly due to the site’s wealth of vegetarian recipes, like this curried cauliflower lentil soup.

Budget Bytes

Budget Bytes is a great resource for those watching their wallets, as each recipe gives you a breakdown of estimated costs for each ingredient. Commerce Editor Valentina Palladino said that the site is also really good for beginners.

Rainbow Plant Life

If you’re looking for vegan recipes, Rainbow Plant Life has a ton of them. Palladino loves the cashew cream recipe and appreciates that the site’s founder, Nisha, has a trove of vegan-friendly Instant Pot recipes to try as well.

Pick Up Limes

Another staple for accessible vegan recipes is Pick Up Limes. Palladino says that the Healthiest Ever Granola recipe is one of her favorites, and she likes that the Pick Up Limes website makes it easy to filter recipes by type of ingredients, preparation time, allergens and more.

Richard Bertinet’s White Bread Masterclass

Richard Bertinet’s video on white bread comes highly recommended for its sheer simplicity. It proves that all you need to make bread is bread flour, yeast and salt. Senior Reporter Dan Cooper says the video is also a sure-fire way of calming him down when stressed.

Half Baked Harvest

Editor-in-Chief Dana Wollman and Senior News Editor Billy Steele frequently trade Slack messages with dinner recommendations. (What’s for dinner? Ask a coworker, of course.) The answer from either person is often a Half Baked Harvest link. The site is home to a vast library of free recipes that, in our experience, tend to work as advertised. We’re fans of her nightly Instagram Story cooking demos as well, not to mention her tacos.

Joy the Baker

Wollman says she discovered Joy by accident through her warm, self-effacing Insta Stories, only to discover she has an equally clever blog offering a mix of sweet and savory baking recipes.

At Maker Faire Milwaukee this past weekend, [basement tech]  was showing off his latest build, a PID controlled charcoal grill. While it hasn’t QUITE been tested yet with real food, it does work in theory.

PID (a feedback loop with some fancy math used to adjust the input to get a consistent output) controlled cooking is commonly used for sous vide, where one heats up a water bath to a controlled temperature to cook food in plastic bags. Maintaining water temperature is fairly easy. Controlling a charcoal barbecue is much more difficult. [basement tech] accomplishes this with controlled venting and fans. With the charcoal hot and the lid on, there are two ways to control temperature; venting to let hot air out, and blowing air on the coals to make them hotter. A thermocouple sensor stuck through the grill gives the reading of the air inside, and an Arduino nearby reads that and adjusts the vents and fans accordingly.

The video goes into extensive detail on the project, and describes some of the challenges he had along the way, such as preventing the electronics and servos from melting.

There’s not a lot of time left in the grilling season, so we hope [basement tech] gets an opportunity to enjoy the meats of his labor. Maybe he can trade food with [Jason] and his PID controlled meat smoker.

If your idea of a six-course meal is a small order of chicken nuggets, you might have missed the rise of sous vide among cooks. The idea is you seal food in a plastic pouch and then cook it in a water bath that is held at a precise temperature. That temperature is much lower than you usually use, so the cook times are long, but the result is food that is evenly cooked and does not lose much moisture during the cooking process. Of course, controlling a temperature is a perfect job for a microcontroller and [Kasperkors] has made his own setup using an Arduino for control. The post is in Danish, but Google translate is frighteningly good.

The attractive setup uses an Arduino Mega, a display, a waterproof temperature probe, and some odds and ends. The translation does fall down a little on the parts list, but if you substitute “ground” for “earth” and “soil” you should be safe. For the true epicurean, form is as important as function, and [Kasperkors’] acrylic box with LEDs within is certainly eye-catching. You can see a video of the device, below.

The switches, LEDs, and relays are all pretty standard fare. The real heart of the project is the temperature control. Many controllers use a PID (proportional/integral/derivative) to hold the temperature, but this project takes a more pragmatic approach. Depending on how far from the set point the temperature is, the controller simply drives the heating element differently and measures more or less frequently to adjust. For example, if the temperature is more than two degrees low, the heating element is left on constantly. As it gets closer, though, the heating element runs for 10 seconds, there’s a 5 second wait, and then the algorithm reads the temperature again.

There’s a lot of debate about how precise the temperature has to be. Apparently, for things like fish, a wide range of temperatures isn’t a problem. Eggs, however, need tighter control because their proteins can denature (whatever that means).

There’s also a safety relay that shuts the whole affair down if the temperature goes very high or low so a bad temperature sensor won’t boil everything away. We might have considered doing that with a bimetallic coil so that even an Arduino failure would not stop it from working.

We’ve seen other attractive sous vide setups. Not to mention the more utilitarian builds made with a crock pot. No matter what it looks like, these projects are probably not going to help your waistline.