Latest news with #Weber
Yahoo
an hour ago
- Entertainment
- Yahoo
CDPR devs are so locked into The Witcher 4 that they're apparently using its new control scheme by accident while playing other games
When you buy through links on our articles, Future and its syndication partners may earn a commission. It seems the folks at CD Projekt Red have been so dialed in working on The Witcher 4 that they're using its new control scheme by mistake while playing other games. As part of The Witcher 3's 10-year anniversary celebrations, various groups of veteran CDPR developers sat down to discuss the game and play parts of it while adding insightful commentary. At one point, narrative director Philipp Weber was in a struggle with a giant and realized he wasn't using the right button to dodge-roll. And then this mildly amusing conversation took place: "How do I do a proper roll again, it's just jump?" Weber asked. "It's A," advised level design lead Miles Tost. "Since when?" "Since always." "Noooo!" "Yes." "I'm actually using Witcher 4 Indeed, with The Witcher 4 being in full-scale production since November, the developers are officially beyond the conceptual phase and are actually building out the world, mechanics, characters, story, and systems. That means there's likely a lot of hands-on time with the dev kit happening right now, and apparently there's a new control scheme the developers are using that's a little out of sync with The Witcher 3. Speaking of The Witcher 4, don't get too excited about CDPR's recently revealed partnership with Summer Game Fest, as the studio's co-CEO, Michał Nowakowski, recently appeared to shut down speculation about the sequel showing up at the big summer games show. He also seemed to imply that the main focus will be Cyberpunk 2077: Definitive Edition's imminent launch on Nintendo Switch 2. Witcher 3 devs "knew it from the get go" that they wanted Ciri as protagonist for Witcher 4 back in 2014
Tom's Guide
a day ago
- General
- Tom's Guide
Gas vs. charcoal grill — which one should you choose?
Nothing screams 'summer' quite like a freshly grilled burger or hot dog. But if you're looking to buy a grill, you might be stuck on the decision between a gas vs. charcoal grill. It's Get Grillin' Week here at Tom's Guide, meaning we're here to help you prepare for a summer of al fresco entertaning. And for some, that means choosing the best grill for your yard, whether that's a gas or charcal model. We consulted three grilling experts for their thoughts on gas vs. charcoal grills. Below, learn what they told us about food flavor, cooking experience, ease of use, and cost. Gas grills are fueled by a propane tank, which attaches to the grill and allows it to fire up. Once the tank is connected, you can simply push an ignition button, select your temperature, and start cooking immediately. This makes them ideal for quick weeknight meals or for busy families who need to get a meal on the table before soccer practice. However, gas grills don't impart the same flavor to foods that charcoal does, which could be a deal-breaker for some. Some of the best gas grill brands include Weber, Traeger, Charbroil, Monument, Blackstone, and Nexgrill. Charcoal grills are the more traditional option. Rather than gas, these grills use charcoal briquettes or lumps to create even heat that you can cook over. Charcoal grills take longer to heat up and cool down than gas grills and require additional clean-up. However, they give food a rich, smoky flavor that most people associate with barbeques; gas grills simply can't match this flavor. Some of the best charcoal grill brands include Char-Griller, Weber, Oklahoma Joe's, Masterbuilt, and Royal Gourmet. Gas Grills Charcoal Grills Flavor No flavor enhancement Adds a smoky flavor Cooking Experience Fast and easy Slow and more complex Ease of Use Simple for beginners Takes time to master Cost Higher initial cost, lower ongoing cost Lower initial cost, higher ongoing cost The most significant difference between gas and charcoal grills is the food's flavor profile. Charcoal grills give food a classic, smoky flavor, while gas grills do not. For many, that alone might be the deciding factor that pushes them toward a charcoal grill over a gas one. 'Charcoal can impart a wood-fired classic BBQ flavor that adds a layer of enhancement to many foods,' explains Danielle 'Diva Q' Bennett, world champion pitmaster and Traeger ambassador. 'There is no flavor enhancement from propane. It is clean-burning with no added wood-fired flavor.' Charcoal grills can also offer a better and more authentic cooking experience However, gas grills are a more convenient option for weeknight cooking. 'Heat management is very easy,' says Shannon Snell, head pitmaster at Sonny's BBQ. 'Turn the gas on, fire it up, and it's good to go.' Daniel P. Craig, founder and editor in chief at Kitchen Deets, agrees. 'My gas grill offers convenience I appreciate on busy weeknights—instant heat and precise temperature control,' he says. 'It provides more even cooking but lacks that distinctive smoky flavor I crave.' A charcoal grill is the best option for cooking over low, indirect heat. Therefore, if you're preparing an entire pork shoulder or rack of ribs, you can place them on the charcoal grill opposite the hot coals and let them slowly smoke. However, they can take 15 to 20 minutes to heat, which makes them less practical when you're trying to get dinner on the table in a hurry. Gas grills have better temperature control, so you can cook a variety of foods on them. At high heat, you can sear meat or grill burgers to perfection, though you can also cook more delicate foods on a lower heat. 'On a gas grill, typically, quick-grilled items are more suitable (thin meats, seafood, and slices of vegetables),' says Bennett. Winner: Although gas grills are more convenient, nothing beats the smoky taste of food cooked on a charcoal grill. Winner: Both types of smokers produce a rich flavor, but offset smokers create a more traditional smokiness preferred by professional pitmasters. Anyone can learn to grill, but the type of grill you choose will determine how easily you can master your cooking techniques. 'Gas grills are the easiest to use and maintain,' says Snell. 'Most gas grills have easy start-up instructions, and they require very minimal cleaning.' Simply push a button to ignite the grill and start cooking—no need to wait for the grill to preheat. Craig agrees about the simplicity of gas. 'I can cook within minutes and cleanup is simpler—no ash removal required as with my charcoal grill,' he says. The only potential downside is your propane tank running out of fuel partway through dinner preparation. Some gas grills have fuel sensors or gauges that will let you know when your tank is low so you can have a replacement ready to go and continue cooking. Charcoal grills are harder to use. Before you can grill your food, you'll need to set up the grill and preheat it to the proper temperature. When you're finished cooking, you'll need to let the coals cool down before cleaning up, which can take some time. Cleaning a charcoal grill involves emptying the ash collector after each use, which can be messy, whereas cleaning a gas grill is as simple as scraping leftover food off the grates using a grill brush. Winner: Gas grills are easier to use and clean than charcoal grills. The cost of a gas vs. charcoal grill might be your deciding factor. According to Craig, 'Charcoal grills are cheaper upfront but costlier to operate. I spend nearly twice as much annually on charcoal compared to propane, making gas more economical for frequent grillers like myself.' If you're working with a limited budget, it might be worth choosing the best gas grill your money can buy rather than taking on the ongoing cost of charcoal fuel. As Bennett explains, 'An inexpensive $100 charcoal grill may be initially cost-effective vs. a $500 gas grill, but the durability of the gas grill may be 5 to 10 years with proper maintenance, whereas the charcoal grill, depending on the thickness of the metal, may need to be replaced multiple times.' If you like the idea of having a covered storage area for your propane tank, the E-210 is a great option. It offers 450 square inches of cooking space total, with 360 inches of this sitting on the main cooking grid, a good amount of space for a two-burner grill. Winner: Gas grills are more expensive upfront, but cheaper to maintain over time. At the end of the day, your choice between a gas and charcoal grill will come down to your budget and your preferences. Charcoal grills are cheaper initially and give food a unique smoky flavor, but they take time to heat up, require extra clean-up, and can be more expensive to fuel over time. Gas grills often cost more initially but are cheaper to fuel. They also heat up faster than charcoal grills and have simpler maintenance requirements. Charcoal grills are better for those who crave the smoky flavor of traditionally grilled meat and want the rustic experience of cooking over hot coals. Meanwhile, gas grills are better for quick meals and weeknight cooking. The right choice depends on individual priorities.
Tom's Guide
2 days ago
- Tom's Guide
I spent a week cooking on the new Weber Smoque, and it makes smoking feel simple
Price: $799Weight: 102 poundsCooking surface size: 594 square inchesDimensions: 44.5 x 28.75 x 22.5 inches Weber has built its name in the grilling world over the decades as a bastion of reliability, and the brand behind some of the best grills on the market. And the Smoque is no exception: this pellet grill/smoker combo does everything you need it to do, simply and intuitively, with quality results and a small footprint that won't take up your entire patio. For Tom's Guide Get Grillin' Week, I've been testing this new, mid-priced offering from the titans of grilling, and I've largely enjoyed my time using the Smoque. The food it has produced has come out with a subtle smoky flavor and even, consistent results. It suffers from the same drawback that most pellet smokers do: It doesn't get quite hot enough for a really good sear, and while the smoky flavor is noticeable, it's certainly not as strong as a charcoal or wood option. Still, for reliably good results, a set-it-and-forget-it cooking process, and a small footprint with a high quality build, the Smoque delivers a lot of value. The Weber Smoque costs $799 and is available for purchase on Weber's website. It comes with a 5-year warranty and free shipping. You can also add on-site assembly at checkout for an additional $99. The Smoque is also available through other retailers. Weber provides a dealer locator on its website so you can find a store to shop in person. The Smoque has a small footprint, despite offering an ample 594 square inches of cooking surface. That's great if you're short on space on your patio or just don't want the hassle of a large pellet grill. It took me less than an hour to build the Smoque, and the instructions were pretty clear and easy to follow. It was easily one of the quicker grill builds I've done. The finished product feels high-quality and well-made. Like most pellet grills out there, the pellet hopper lives on the side of the main cooking body. At its bottom, an auger runs horizontally to guide pellets from the hopper to the combustion area, where they will burn to create heat and smoke. Notably, the utensil hooks are built into the face of the hopper, where you'll also find the Weber Connect Digital LCD controller. On the other side where you'd usually find a prep table, Weber has instead affixed a handle to make it easier to move the unit around. That system is very easy to use. Just plug in the unit, set your desired temperature, and the grill does the rest. This is also where you'll plug in the two included food probes, which will give you a live reading of your food's internal temperature as you cook. Weber also includes what it calls the Rapid React PID, which essentially monitors the grill's temperature and gets it up to temperature in 15 minutes or less after initial startup. This system is also responsible for getting the grill back up to temperature after you have opened the lid to tend to your food. Weber's SmoqueVent system is a design feature that circulates smoke around your food as it cooks. Weber says this lends a deeper flavor to your food, and encourages browning of meats — again, to lend more depth to your food's flavor, and to help develop a bark on smoked meats. An internal panel beneath the cooking grates sits at an angle and has a hole on one end. This allows greases and debris to flow downward into the hole, where it's caught by a grease trap that mounts to the underside of the cooking chamber. At low temperatures, the Smokeboost feature can be used, which helps maintain ideal temperature for as much smoke absorption as possible. Notably, there are no prep tables on the front or side of the Smoque, nor is there a storage shelf beneath the cooking area. These are available as additional accessories. I immediately liked the Weber for smaller smoking sessions, due in part to its smaller size. But more importantly, Weber allows you to set the Smoque as low as 180 degrees, which really makes it possible to do low and slow cooking. Some of the Weber's closest competitors set the minimum temperature at 200 degrees. That's okay, but for real low and slow cooking, 180 degrees is a sweet spot. At that lower temperature, you can use the Smokeboost feature, which monitors the temperature inside the cooking chamber and maintains it for optimal smoke absorption. I used this feature during my first smoking session to get as much of a smoky flavor as possible. During my first use, I seasoned the grill for an hour at high temperature. This burns off any chemicals or debris from shipping and ensures you don't get any foreign flavors in your food while grilling or smoking. I then smoked chicken thighs for three hours at 180 degrees, using the Smokeboost feature. I chose the largest and smallest thighs for my probes and monitored those temperatures via the Weber app. Within that app, you can set the probes for specific recipes, and the app will walk you though the correct process. In this instance, I simply chose the chicken setting and waited for the thighs to hit a target temperature. Throughout those three hours, I did open the lid occasionally to mop the chicken with barbecue sauce. It was remarkable how quickly the Smoque gets back up to the set temperature once you re-close the lid. This lends more consistency to your cooking. It's a very easy, set-it-and-forget-it operation. If I hadn't spent some time mopping with barbecue sauce, I could have simply walked away for three hours and come back to take the chicken off the grill when they were cooked. It's really that easy. That said, the Smoque does suffer from the same problem pretty much every pellet smoker I've used has. While the chicken ended up with a slightly smoky flavor, I certainly wouldn't call it a champion barbecue smoky flavor. It's subtle, and while the chicken came out delicious, if you're after a truly deep, smoky flavor, I find that charcoal or wood-burning smokers still reign supreme here. For my next session with the Weber Smoque, I tried my hand at cooking a New York strip steak and some mixed vegetables. Once again, the Smoque got up to temperature quickly — in this case, the maximum 500 degrees. I would have liked to get the grill up to 550 degrees, and the recipe the app called for even notes a 550-degree cooking temperature. But the Smoque does not allow you to get the grill that hot. This time, I used the app's recipe, which loads automatically and walks you through each step, from prepping the meat to cooking it through and letting it sit after grilling. It even tells you when to flip the steak. Of course, the timing was a bit off because the recipe called for a higher temperature than the grill can manage, so I still had to monitor the internal temperature of the meat to ensure I got the medium-rare finish I was looking for. And I did indeed get a very good medium-rare steak, albeit with the very extreme edges of the steak slightly overcooked. As promised, the Smoque also delivered a nice browning around the edges, adding to the complexity of flavor. That said, once again the Smoque stumbles where just about all pellet grills do. I wanted to do a reverse sear — that is, cook the steak to the desired temperature, then finish it with a high-heat sear, preferably in a pan or over a flame. I transferred the steak to the lower rack and tried to sear there, but the grill just doesn't get hot enough to get a good sear here. I ended up taking it inside to sear on a cast-iron skillet. One more notable feature of the Smoque: the smoke largely stays in the cooking chamber. A lot of smokers have gaps or openings, whether by design or by chance, that allows a lot of the smoke to escape during the cooking process. Not so with the Smoque. I was very pleased to see it is well-sealed and keeps the smoke in the chamber where it belongs. The Weber Connect app is easy to use and connected quickly to my grill. It gives you the basics — controls for the grill itself, temperature charts to monitor both the cooking chamber and your meats in real time, timers, and access to the Smokeboost feature. You can also look up recipes and have the app walk you through the cooking process. It's clear Weber put some good effort into this app and it's intuitive, user-friendly, and a great companion to the Smoque. One of the bummers about the Smoque is the lack of a side table to prep foods before putting them on the grill. I had to put plates and cutting boards on the lid of the hopper instead. Fortunately, Weber does sell a Side Table for an additional $125, though it definitely feels like this should be included in the original purchase price. The list of other accessories is quite extensive. Some of the most useful ones include: The pellet grill category is a crowded one. Fortunately for Weber, it floats close to the top of the category, with solid build quality, a great app, and some solid features that make cooking on it a breeze. I would compare this to similarly-sized Traeger grills, which is another quality name in pellet grills/smokers. I recently tested the Woodridge Pro from Traeger, which is much larger than the Smoque but similar in terms of performance. It costs $1,150 as compared to the Smoque's $800, and the Traeger includes two side tables and more cooking surface area. Otherwise, the performance of the two smokers is very comparable. It's worth noting that the Smoque seems to be sealed better, keeping more smoke within the cooking chamber. The Smoque is a well-built and easy-to-use option for nightly grilling or weekend smoking. You can fit quite a lot of food on this compact grill, though if you'll be feeding large parties frequently, the Smoque may be a bit small for you. But its small stature is also one of its big benefits if you're short on patio space. Despite its small footprint, it delivers plenty of food, a good smoky flavor (though not as much as wood or charcoal units), and a simple, set-it-and-forget-it cooking method. The app is solid too, and guides you through optimal cooking procedures for various foods you might be interested in grilling or smoking. At this price, I do feel that the side table and bottom storage shelf should be included. But otherwise, I had no problems at all with the Smoque and find it very useful for small and medium-sized meals. It seals in smoke well, and goes down to 180 degrees for true low and slow cooking. I wish it got hotter than 500 degrees for better searing capabilities, but it's a solid unit even without that max temperature.
Tom's Guide
2 days ago
- General
- Tom's Guide
I've been using a griddle for a year — these are the best starter accessories everyone needs
When I first got my griddle, I thought I could get by with just a spatula, some basic culinary skills, and knowing how to season a flat-top grill. Thanks to social media, I'd seen enough examples of people making fajitas and smashburgers on their Blackstones, right? But after cooking almost exclusively on an outdoor griddle for the last year — the 5-star Weber Slate 36, to be specific— I've learned that having the right accessories is crucial to a positive experience. This was the result of testing dozens of tools, and while I found more than a few flops, I also discovered some add-ons that make owning a griddle totally worth it. So if you're a beginner to griddle cooking, and aren't sure what to get next, here's the gear I'd recommend to every griddle cooker. Many of my picks are from Weber to complement the Weber Slate, but Blackstone or Traeger Flatrock also offer in-brand accessories that are worth checking out. Otherwise, these are the best griddle accessories I use all the time, whether I'm cooking for two or feeding a crowd. Be sure to check out the rest of our Get Grillin' week for more tips on mastering the art of cooking in your backyard. If you buy one accessory for your griddle, it should be a proper spatula set. I'm talking about heavy-duty, stainless steel, diner-style spatulas that can actually stand up to the heat and surface of a flat top. The plastic or nylon flippers from your kitchen aren't going to cut it. Look for options with a beveled edge, a comfortable grip and sensible size relative to your griddle's cooking area. I started with a budget set from Amazon that worked fine, but once I upgraded to the versions in Weber's and Blackstone's respective accessory lines, it put the cheap versions to shame. Knowing what I do now, I would've invested in a quality set from the jump. This is my go-to griddle spatula. You can purchase is alone or go for the bundle that includes a scraper and one squeeze bottle, other useful griddling accessories. As a bonus, I use my spatula to clean down the surface while the griddle's still warm, so unless you're really into single-purpose tools, I think you can skip buying a dedicated scraper. Once you start keeping squeeze bottles near your griddle, you'll wonder how you ever lived without them. Most griddle cookers will want to keep two on hand: one filled with high-heat oil (like avocado or vegetable), and one with water. The oil bottle lets you grease the surface quickly and evenly, while the water bottle is key for everything from steaming eggs under a dome to loosening up stuck-on bits during cleanup. This two-pack of squeeze bottles keeps oil and water on standby for griddle cooking. When it isn't griddle season, I use these indoors for sauces and dressings. Unlike investing in quality spatulas, you don't need anything fancy here. Just grab a two-pack of basic plastic bottles with caps. If you're planning on making anything melty, a dome is 100% worth it. But a melting dome is great for more than just cheeseburgers and cheesesteaks. It's also great for cooking eggs, reheating leftovers, or finishing thicker foods with steam and indirect heat. This large-size melting dome is a must-have for gooey cheeseburgers, fried eggs, and more. Did I mention it's dishwasher-safe? I started with a lightweight aluminum dome from Amazon that did the job a few times, but the handle wasn't very user-friendly in an environment that's hot and greasy. So eventually upgraded to Weber's basting dome because it can apply the steam-cooking effect to a larger quantity of food at once. It's a little pricey, but I use it all the time and greatly appreciate that it's dishwasher safe. I've yet to meet anyone with a griddle who didn't plan on making smashburgers. They are one of life's greatest joys, after all. In order to properly indulge, you're going to need a burger press. A burger press is a game-changer for making perfectly shaped patties that cook evenly every time. You can use a spatula to smash, but a press helps you get that ideal thin, flat patty without all the mess or uneven thickness. The Burger Iron is a handy tool for making perfect smashburgers on your griddle. It's a small business product that I'd buy again and again. As a smashburger aficionado, I tested out a couple of different presses, and found that the aptly-named Burger Iron is my favorite. Stick to stainless steel — even though they look cool, I would avoid the cast-iron versions of burger presses as they're prone to rust. Everyone will find their own tactics for cleaning and maintenance on their grill, but chances are, your method will involve paper towels. Paper towels help capture excess oil, wipe down leftover residues, and dry up any remaining water from the cleanup process. I went through quite a few regular paper towel rolls in my year manning a griddle before discovering Scott Shop Towels. These are basically heavy-duty paper towels that hold up a lot better than Bounty. In other words, it takes fewer Scott Shop Towels to get the job done. These are my favorite paper towels for cleaning up my griddle. At nearly 50% off, I'm picking up this pack of 12 for myself. With these accessories, you should be set up for success with your griddle cooking journey. If you're just getting started, you truly don't need a ton of gear, but the right basics go a long way.
Miami Herald
3 days ago
- Science
- Miami Herald
Increasingly rare antelope — one of less than 100 — photographed at park in DRC
For two days, a team of scientists flew back and forth across a patch of grassland in central Africa searching for flashes of a tannish brown animal: the Upemba lechwe, an increasingly rare and incredibly skittish antelope. Their efforts resulted in an encouraging photo — but also led them to a heart-wrenching conclusion. The Upemba lechwe is 'one of Africa's most endangered and least-known antelopes,' found only in the Upemba National Park in the Democratic Republic of the Congo, park officials said in a May 26 news release. Scientists have known about this antelope for decades and, although they debate its exact species classification, agree that it is critically endangered. 'This is a species on the very brink,' Manuel Weber, a ranger with the park, said in the release. Weber and a team of researchers set out to survey the Upemba lechwe's population in March, flying a four-seater airplane systematically across the antelope's preferred range in the national park, according to a study published May 25 in the African Journal of Ecology. 'I was devastated after the first day, since we did connect with a few Upemba lechwe, but they were running for their life, so no way to capture them on camera,' Weber told The Guardian. 'It was in the morning of the second day, that a single individual stopped for just a few seconds — long enough for me to press the (camera) trigger — before running off like the other individuals we have seen.' The image, which researchers said is the 'first published photograph' of an Upemba lechwe, shows the tan and white antelope looking up toward the camera. 'We hope this image becomes a rallying cry,' Weber said in the park's release. 'Because this may be our only chance to save this species.' During their survey, the team only saw 10 Upemba lechwe and estimated that fewer than 100 of these antelope remain, making them 'one of the rarest large mammals on Earth.' 'The fact that only 10 individuals were found — compared to up to 22,000 recorded half a century ago — indicates an alarming risk of extinction,' the study said. The antelopes are threatened by poaching, hunting and human encroachment. 'The fact that they're still hanging on at all is extraordinary,' Weber said in the release, 'but without urgent protection, they'll vanish.' Researchers concluded that 'without immediate intervention, the Upemba Lechwe faces imminent risk of extinction.' The research team included Weber, Ruffin Mpanga, Julien Mbulanga and Cameron Dobbie.
