Easy on-the-go cooking with Broil King Porta-Chef Stove

Cooking on-the-go has never been more reliable and convenient than with the Broil King Porta-Chef® series. With the ability to be used as a table top or standalone stove, the Porta-Chef™ Stove is the perfect campsite companion. Two cast iron windproof burners deliver consistent high heat performance, even in extreme conditions. Linear flow valves provide precise heat control. Adjustable leg levelers and integrated bubble level ensure the cook surface is flat. Lid lock transport pins and detachable legs provide easy portability.


With the ability to be used as a table top or standalone stove, the Porta-Chef™ Stove is the perfect campsite companion. Proudly built in North America and built to last.

Cast Iron Burner

The camp stove features two top ported cast iron burners with 17,000 BTUs of performance. The steel chimney surround protects against wind and directs more heat towards the pot or pan.

Porcelain coated steel trivet

Made of heavy gauge steel and coated with porcelain this removable trivet is easy to clean and very durable.

Sure-Lite™ Push Button Ignition System

The Porta-Chef™ Stove are equipped with a Sure-Lite™ push button ignition to ensure the burners ignite quickly and easily.
Linear-Flow™ Infinitely Adjustable Burner Valve

Linear Flow™ valves with 180® control gives you infinite heat control. This allows you to set your grill to the perfect temperature.


Adjustable leg levellers

Leg levellers to keep the stove level on uneven surfaces.

Propane Adapter

The Porta-Chef™ stove is designed for use with a 1lb propane tank.

Leg Storage

Removable snap-in legs that can be stored under the stove for easy portability.

Visit one TA Appliances 5 store locations in Kitchener, Barrie,  Brantford, Mississauga, and Toronto to get your own Broil King Porta-Chef stove!

See all of our Broil King grills and find your perfect match!

Weber Tips: How To Remove The Membrane From Baby Back Ribs

For the rib meat to be tender, you need to remove the tough membrane first.

Slide a dull knife under the membrane and along a bone far enough that you can pry an edge of the membrane loose.

Then grab the loose edge and peel off the membrane in one big sheet or a few smaller pieces. You can use a paper towel if the membrane is hard to grip.

© 2009 Weber-Stephen Products Co. Tips from Weber’s Way to Grill. Used with permission.


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Every time we grill, we are always trying to find the best way to improve the flavor of our food.  One sure fire way to achieve this is to grill your pizza directly on the grates. This will turn you into a backyard Pizza Grill Master.

1. Preheat your grill for direct medium to medium-high heat for 10 to 15 minutes.

2. Brush the grates clean.

3. Role out your pizza dough on a sheet of parchment paper or foil. Lightly coat the top of the dough with oil.

4. Now you have to COMMIT. Flip the pizza onto the grill. Peel off the paper.​

5. When the underside is crisp and toasted, about 3 minutes, transfer the crust to a work surface with the grilled side facing up.

6. Arrange the toppings on the grilled side.

7. Transfer the pizza back to the grill.

8. Grill the pizza until the bottom of the crust is crisp and the cheese has melted, about 3 to 5 minutes.

9. Let it rest then cut and serve! Enjoy!

Happy grilling!


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Nothing says summer bbqs like a classic cheeseburger. Over the years we have collected tips to making the best burger and here are 5 key tips.

Once you are ready to grill up a burger scroll down to check out our Ideal Cheeseburger, which is a fan favorite from our newest cookbook, Weber’s Greatest Hits. Preview more recipes from the cookbook here.

5 Burger Tips
What Makes Them Juicy

Fat makes burgers juicy. That’s a big reason why ground chuck (from the shoulder) is better for burgers than ground round (from the rump). Chuck is typically about 18 percent fat, whereas round is often about 12 percent fat. The reality is that most ground beef in supermarkets comes from all kinds of parts of the animal. Ask the person behind the counter to grind some chuck just for you, maybe mixing in some sirloin for extra flavor.

Seasoning Works
Ground beef alone makes a pretty dull-tasting hamburger, so make sure the meat is mixed throughout with at least salt and pepper. Other ingredients, like Worcestershire sauce, hot sauce, or grated onions, will improve not only the taste but also the juiciness of your hamburgers.

Shaping Up
The ideal thickness for a raw patty is 1 inch. If it’s any thinner, it’s likely to overcook and dry out before a nice crust develops on the outside. If it’s much thicker, the crust might turn black and unappetizing before the center reaches the safe internal doneness level of medium.

Level them Off
Burgers tend to puff up in the middle as they cook, making the tops rounded and awkward for piling on toppings. A good trick for avoiding this problem is pressing a little indentation into the top of each raw patty with your thumb or the back of a spoon. Then, when the center pushes up, the top of each burger will be relatively level.

Flip Only Once
You should flip each burger only once, and only when it’s ready to flip. You’ll know when it’s time by slipping the edge of a spatula underneath the edge of the burger and lifting up very gently. If the meat is sticking to the cooking grate, back off and try again a minute later. When you can lift the edge of the burger without sticking, it’s ready to flip.

Weber’s Ideal Cheeseburgers
by Jamie Purviance

For a cheeseburger to merit the word ideal in its title, the meat must ooze with beefy, seasoned juices, the cheese must melt into a smooth, rich blanket, the toppings must be fresh and crisp, and the whole ensemble must travel to your mouth on a toasted bun. Open wide. Here comes that ideal cheeseburger.

Serves: 4
Prep time: 15 minutes
Grilling time: 9 to  11 minutes


1 1/2 pounds ground chuck (80% lean), preferably ground to order by your butcher
2 tablespoons minced white or yellow onion
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Kosher salt and freshly ground black pepper
4 hamburger buns, split
2 tablespoons unsalted butter, softened
4 slices sharp cheddar cheese, each about 2 ounces
4 leaves butter lettuce Ketchup (optional)
Dill pickle chips


1. In a medium bowl mix together all the patty ingredients with your hands. Gently shape the mixture into four patties of equal size and about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent it from doming as it cooks. Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

3. Brush the cooking grates clean. Lightly season the patties on both sides with salt and pepper. Spread the cut side of the buns with the butter. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a cheese slice on each patty to melt and toast the buns, cut side down, over direct heat. Remove from the grill.

4. Build a burger on each bun with a lettuce leaf, a patty, ketchup (if using), and 4 pickle chips. Serve warm.

©2017 Weber-Stephen Products LLC. Recipe from Weber’s Greatest Hits™ by Jamie Purviance. Used with permission. Reblogged from https://www.weber.com/US/en/blog/webers-ideal-cheeseburgers-with-5-burger-tips


Much like a cast iron frying pan, well-maintained cast iron grids can provide years of trouble-free use and prevent food from sticking to your grids. To keep your cast iron grids in top-notch condition, heat your grill to about 400°, turn your burners to low and coat your cooking grids with oil using a towel, basting brush or oil sprayer. Frequent reseasoning of your cast iron grids is always recommended.

Broil King: Smoking Wood Guide


Smoking is another seasoning to add to grilled favourites. Like spices, different woods impart very different flavours – from the intense, spicy notes of mesquite and hickory, to the sweet and fragrant notes of apple and cherry.


Type Flavour Ideal Meats
Mesquite Pungent, Smoky, Spicy Beef, Pork
Hickory Pungent, Smoky Beef, Lamb, Pork
Whiskey Spicy, Smoky Pork, Poultry, Beef
Maple Sweet, Smoky Pork, Poultry
Pecan Rich, Flavourful Pork, Poultry, Lamb
Cherry Sweet, Smoky Pork, Poultry
Apple Sweet, Smoky Pork, Poultry, Seafood, Cheeses
Alder Mild, Smoky Lamb, Pork
Cedar Bright, Spicy, Smoky Seafood, Cheeses

If you’ve never done any smoking before, don’t overdo it – start with a small amount of wood chips (1/2 cup or so), and soak them in liquid for at least 1/2 hour. Drain the wood chips, and then scatter them directly on top of the smoldering coals.