Edited Date/Time
7/5/2019 7:26pm
I've been shopping for grills lately and wanted to get some insight from you guys. It's just for me to cook dinners on after work pretty much. I've always wanted to try a smoker, mainly for sentimental purposes because my grandpa did it when we were kids. But they seem less practical for me really
♦Gas: I'm least interested, but I like the convenience factor and no ashes
♦Char-Smoker: Want, but have never used one. Seems slower, harder to use but portable
♦Pellet: Also want, but more expensive and needs an electrical outlet. Really nice though!
I almost bought a small patio char-griller today for $69 (char-griller 1515) but it's pretty small. Mainly want to cook chicken, steaks, potatoes, etc
Thoughts?
♦Gas: I'm least interested, but I like the convenience factor and no ashes
♦Char-Smoker: Want, but have never used one. Seems slower, harder to use but portable
♦Pellet: Also want, but more expensive and needs an electrical outlet. Really nice though!
I almost bought a small patio char-griller today for $69 (char-griller 1515) but it's pretty small. Mainly want to cook chicken, steaks, potatoes, etc
Thoughts?
Gas smoker for when you have all day to put into something really good - holds a solid even heat as long as the bottle has gas in it.
I don't think I could pick just one to do it all.
Have a Broil King gas grill, and Masterchef (I think?) gas smoker, the two door vertical one. Smoker doesn't get used a whole lot but is very capable with a couple cheap mods/add-ons. Broil King is solid, have had this one a long time, replaced the grids once. If I want to do quick with some smoke, I'll throw some wood chips in it.
I don't seem to have the time or patience for charcoal.
I have a Weber gas grill and GMG pellet smoker. The Weber is 15yrs old, has never been covered and still looks like new with no fading or rust anywhere. All I’ve done is replace the grates and flavorizer bars a couple of times. It’s hot in 10 minutes rarely flares up and produces a beautiful cook. Best $300 I’ve ever spent.
The smoker on the other hand is a different animal. It WILL give you a smoky flavor if you pack it with enough smoke but it’s a lot of work to use and maintain. I love cooking with it on special occasions but would hate to use it on a daily basis. High price/high maintenance.
With all of this being said, I’m really interested in the newer style griddle grills. They seem to be the most versatile grill by far and have well thought out grease collection systems. It seems the possibilities would be endless with a large outdoor hot top.
The Shop
Luxon 4-Post Bar Mounts
$189.95 - $239.95
DeCal Works Huge Plastic Inventory of UFO and Polisport kits.
Bought this a few months ago and I'm absolutely in love. Use it 3-4 times a week. The convenience of propane with the cook of a smoker. Ranges from 200-500 degrees. Has a wi-fi app that allows you to control it when you're not even home. I've done whole chickens, wings, ribs, pork butt, and burgers with great results. Cleaning is cake. Cover the drip pan with foil. When it's time to replace the foil, vacuum the pellet ash at the same time. Takes 5 mins and I've only done it twice so far.
Have seen nothing like that around here.
Hmm...
Both gas and charcoal, Weber is hands down the best quality, widely available grills on the market. There's a reason they have a 10 year warranty on their products.
We live in Alaska and have had our Spirit II for 15 years now, never cover it during the winter, grill all winter and summer long, never replaced anything but the grates and flavorizer bars. Also had our Weber kettle just as long, same story. I've grilled direct, indirect, smoked whole chickens, ribs, etc. on both, always turn out excellent. Yes they have a different tastes but each has its place.
PS if your gas grill leaves a gas taste, you're doing something wrong or you're using a shit product. If your charcoal grill tastes like lighter fluid, you didn't let the coals burn long enough before cooking, or you should just use a chimney to light your coals.
Also, check out lump charcoal for a sear like you can't imagine.
Spotted this guy last night, a gas side and a charcoal side. Price is pretty cheap too
Pit Row
Webers use actual cast burners that are much more substantial in terms of weight and cost, but they last for up to 20 years depending on use/environment etc.
The reason your kitchen range lasts so long is that they are likely porcelain-coated steel or cast iron grates and you cook on a range in a pot or pan or some kind of vessel. Your drippings aren't falling directly onto your burners, which helps a lot. Also, home ranges are designed to hold up to daily use for a long time, and their construction/materials reflect that.
https://pitbarrelcooker.com/
Ex took the kettle grill so that’s out...
I use my propane grill mostly during the week when time is an issue, or to do steaks (which I start in a heavy cast iron pan over the sear station). I used to use the kettle on weekends and for food with a lower heat and/or for throwing wood chips on. Also far better flavor, especially for things like skirt steak where you can go rocket-hot on the lump charcoal.
I use the Bradley for all my BBQ. It’s hands-off enough that I can walk away for a bit to get something done.
If I could only have one, I’d use a kettle grill with either briquettes if I was in a hurry/sidetracked or lump if I had time. Easily the most versatile-smoke, low and slow, hot, they do it all.
For me, other than steaks, propane doesn’t offer much other than convenience.
This is the classic one Kamado Joe that lowes now sells. Awesome value. The flavor and versatility is badass. Pizza turns out unreal.
Pictured is a boston butt and bacon wrapped stuff chicken thighs
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