OP
Looks like you got your $$ worth out of that one.
Grilling season about to begin
- Thread starter raljr1
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Looks like you got your $$ worth out of that one.
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I often thought about buying an old fashion charcoal grill as they produce a fantastic flavor on the food. Then I recall how long it took for the coals to catch, how long the grill stays hot for afterwards and the "joy" of having to clean up, the smell of the starter fluid and the small cooking area to grill on.
I grill all year round (at least twice to three tines a week) and I will admit I like the convenience of a gas grill. I like the searing feature, the rotisserie feature and the fact that I can easily control different temperatures on the large grill surface for different foods being cooked at the same time. No muss - no fuss.
Yes - if you are a purist, enjoy all the nuances that go along and have the patience, then there's nothing like food cooked on an old fashioned charcoal grill. For me the natural gas grill is just what the Doctor ordered and we enjoy it immensely!.
I grill all year round (at least twice to three tines a week) and I will admit I like the convenience of a gas grill. I like the searing feature, the rotisserie feature and the fact that I can easily control different temperatures on the large grill surface for different foods being cooked at the same time. No muss - no fuss.
Yes - if you are a purist, enjoy all the nuances that go along and have the patience, then there's nothing like food cooked on an old fashioned charcoal grill. For me the natural gas grill is just what the Doctor ordered and we enjoy it immensely!.
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I’ll always do a portion of my grilling with charcoal as I’ve never owned a propane grill in my life. However, a couple of years ago I did get on the Traeger bandwagon and it’s opened up a whole new world for food prep. In addition to meat I now bake breads, deserts, casseroles, you name it on that thing!
Honey glazed wild sockeye salmon last night!
Venison backstrap and beer bread last weekend ….
And it takes about 15 minutes to heat up which is the perfect amount of time for an adult beverage! [emoji41][emoji481]
Honey glazed wild sockeye salmon last night!
Venison backstrap and beer bread last weekend ….
And it takes about 15 minutes to heat up which is the perfect amount of time for an adult beverage! [emoji41][emoji481]
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CAJUNLAWYER
Member
ONLY problem with the Weber is that you can only get 5 hours or so out of a snake-GOt to either reload or put it in the oven for the cheat.
I LOVE my Weber but don't burn anything other than charcoal in them.
http://smith-wessonforum.com/lounge/699677-shredding-files.html?highlight=Weber
I cooked on charcoal grills for 51 years, still like them BUT my wife had me get a Weber gas grill 5 years ago and it is push the button and use it year around. I use smoker chips for flavor. I also have an electric smoker. It smokes hickory chips, or mesquite or whatever, and makes smoke very well, but you do have to add chips every hour or two. I like to keep it simple as I am crowding 80 ;-)
When I have the smoker going, I like to put on a kettle of canned baked beans and let them smoke for 3 or 4 hours. It makes them awesome. You can lay some smoked pork product on the top of the beans If you want to watch them disappear.
When I have the smoker going, I like to put on a kettle of canned baked beans and let them smoke for 3 or 4 hours. It makes them awesome. You can lay some smoked pork product on the top of the beans If you want to watch them disappear.
I use my gas grills all year long. A regular one and one that uses those little canisters that we use for soldering; for just one or two burgers or those Hebrew Nat'l hot dogs. Friday I did two beer can chickens; got the munchies last night and destroyed whatever meat was left.
Bought an electric smoker last year; works great.
Just turn the little knob when temp needs adjusting. I really like that set up in the OP; it looks like an ad in an outdoor home remodel catalog!
Bought an electric smoker last year; works great.
Just turn the little knob when temp needs adjusting. I really like that set up in the OP; it looks like an ad in an outdoor home remodel catalog!
A Old Smokey is all it takes for my grilling needs. I've had this one for 20 years. The reason it is still around after that long is because every morning after use, it gets tucked back into the garage. Oh and no, that is not my starter fluid behind it.
The components in that picture instantly reminded me of "Oddball." "Gasoline and some paint. When it blows up it makes pretty pictures. Freaks the neighbors out!"
I’ll always do a portion of my grilling with charcoal as I’ve never owned a propane grill in my life. However, a couple of years ago I did get on the Traeger bandwagon and it’s opened up a whole new world for food prep. In addition to meat I now bake breads, deserts, casseroles, you name it on that thing!
Honey glazed wild sockeye salmon last night!
Venison backstrap and beer bread last weekend ….
And it takes about 15 minutes to heat up which is the perfect amount of time for an adult beverage! [emoji41][emoji481]
Glad to see that foil on the bottom pan.
I have a main cover sheet and a "Tear off" on top
for easy cleaning and "Non-burn" taste, to my food, when it gets nasty looking.
I often thought about buying an old fashion charcoal grill as they produce a fantastic flavor on the food. Then I recall how long it took for the coals to catch, how long the grill stays hot for afterwards and the "joy" of having to clean up, the smell of the starter fluid and the small cooking area to grill on.
I grill all year round (at least twice to three tines a week) and I will admit I like the convenience of a gas grill. I like the searing feature, the rotisserie feature and the fact that I can easily control different temperatures on the large grill surface for different foods being cooked at the same time. No muss - no fuss.
Yes - if you are a purist, enjoy all the nuances that go along and have the patience, then there's nothing like food cooked on an old fashioned charcoal grill. For me the natural gas grill is just what the Doctor ordered and we enjoy it immensely!.
Last year bought a weber kettle as got tired of making new bottom out of tin foil every year for the old one. A chimney type charcoal starter is very quick and no lighter fluid required. Course i had to watch you tube video to finally use the chimney correctly . Still can't beat the convenience of gas, and held on to the old one for so long because it used extremely well seasoned lava rocks.
Have a stick burner to smoke things.
Gas is quick & easy but can be on the "Hot" side.
I prefer Kingsford's for chicken, duck, steaks, kokanee and large meats that I
put on my Rotisserie, like a marinated/rubbed, pork loin.
Gas and pellets work but there is that added smoke and flavor that one gets from a charcoal fire
that I prefer on some cook outs, plus it is safe for children with hot dogs or "Smores". on a long stick, if they want to give it a try.
I prefer Kingsford's for chicken, duck, steaks, kokanee and large meats that I
put on my Rotisserie, like a marinated/rubbed, pork loin.
Gas and pellets work but there is that added smoke and flavor that one gets from a charcoal fire
that I prefer on some cook outs, plus it is safe for children with hot dogs or "Smores". on a long stick, if they want to give it a try.
A friend of mine told me he uses those copper sheets on the grill, and gets the same grill flavor but the clean up isso much easier. Take the sheet in and wash off. Good for 5-7 uses, and they come a half dozen or so in a batch for around $10. Anyone familiar with them?
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Sheets of copper and or aluminum might indeed make clean up easier however they do affect temperature and heating properties. I've tried them and did not care for the results of lower temperatures. I also tried them in our regular kitchen oven - temp variations are the price you pay.
I am OCD about the cleanliness of my grill, but I am willing to clean up the mess for optimum performance from the grill. The results speak for themselves.
I am OCD about the cleanliness of my grill, but I am willing to clean up the mess for optimum performance from the grill. The results speak for themselves.
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I have also noticed that the cast iron grates (this is the first time I've had a grill with cast iron grates) on my grill retain more heat than stainless steel and actually cook better. You can really tell the difference when the grill cover is opened up - the temp does not drop as much! The trade off is that the cast iron rusts so it requires a bit more maintenance. The rust (while not harmful to consume in small amounts) comes off relatively easy and is only a minor inconvenience.
Propane pain.
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If you get 39 more chickens on that pole you'd be just like Costco...
(the best $4.99 a person could spend on a busy day... )
When my mailbox money gets here.
Smokin'.
SweetMK
Member
Here is my contribution to "grilling",,
I like to grill on charcoal, but, hate wasting the charcoal.
Many times, I grill one giant ribeye, and the wife and I share it.
There is no need to fire up an entire grill of charcoal for one steak,,
I made this stainless steel ring, and after lighting the charcoal in a chimney, I dump the small amount of charcoal into the ring.
My stainless steel ring is about 12" in diameter, about 4" high.
It can grill 2 large ribeyes, (barely), and it will also cook up to 4 burgers.
If I need to cook more, I take the ring out.
I have been using it for 3 years, we grill at least 3 times a week.
Only 1/3 as much charcoal is needed, for a great, hot, fire.
(You can cut the stainless steel out of an old appliance, dishwasher, etc,,
The steel is thin enough to cut with hand snips.)
I like to grill on charcoal, but, hate wasting the charcoal.
Many times, I grill one giant ribeye, and the wife and I share it.
There is no need to fire up an entire grill of charcoal for one steak,,
I made this stainless steel ring, and after lighting the charcoal in a chimney, I dump the small amount of charcoal into the ring.
My stainless steel ring is about 12" in diameter, about 4" high.
It can grill 2 large ribeyes, (barely), and it will also cook up to 4 burgers.
If I need to cook more, I take the ring out.
I have been using it for 3 years, we grill at least 3 times a week.
Only 1/3 as much charcoal is needed, for a great, hot, fire.
(You can cut the stainless steel out of an old appliance, dishwasher, etc,,
The steel is thin enough to cut with hand snips.)
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Me too.
While staying at the Beacon Motel in Ft. Meyers Beach (gone) the campground grill I had used on previous visits was no more. While I was looking hibachis on the bottom shelf at a Walmart MsNative spotted a Weber Smokey Joe on the top shelf.
Best 30 bucks I've probably ever spent.
Only 14 inches I can cook a couple of NY strips on one side and a few coals on the other will cook a small salmon fillet.
I've indirect grilled 3 lb. roasts, countless burgers and dogs and like Sweet MK mentioned with about a 1/3 of the coals needed in my 22 in. Weber.
So much better than fussing with propane (for me).
Smokey Joe is probably $40+ now but I've given it heavy use for 6-7 years and still in great shape.
