Let's Talk Grills

CouchCoach said:

Flavor wise, completely agree but it is more convenient and down in this part of Texas we're in a burn ban most of the time and firing that up is a fine for sure.

The last fire in this area was started by a guy using a Big Green Egg, one that you would think would be safe....unless one cooks with the slide on the bottom open on a windy day.

Click to expand...

I’ve been cooking with a BGE for years in Texas. Never had an issue other than that one small fire you mentioned Seriously, Cooking with wood is the only way to go otherwise you ain’t grilling or BBQ or smoking.

Weber - Genesis II S-435 4-Burner Propane Gas Grill In copper

CalPolyTechnique said:

Weber - Genesis II S-435 4-Burner Propane Gas Grill In copper

Click to expand...

May as well spray your meat with lighter fluid.

CalPolyTechnique said:

Weber - Genesis II S-435 4-Burner Propane Gas Grill In copper

Click to expand...

The copper top looks real sharp.

Rockport said:

May as well spray your meat with lighter fluid.

Click to expand...

DakPresgoat said:

Click to expand...

They know how to BBQ in the Far East. That’s where the Big Green Egg was first created.

Rockport said:

They know how to BBQ in the Far East. That’s where the Big Green Egg was first created.

Click to expand...

That I believe. I’ve never been to Asia. But To be honest I love a lot of Asian food. Eat at Asian restaurants regularly.

indian, Chinese, Thai, Japanese, Korean. All have awesome food.

DakPresgoat said:

That I believe. I’ve never been to Asia. But To be honest I love a lot of Asian food. Eat at Asian restaurants regularly.

indian, Chinese, Thai, Japanese, Korean. All have awesome food.

Click to expand...

I was driving around Japan one day and crossed a bridge to an island when I saw a grill like the big green egg. I stopped and was checking it out and the guy came out who owned it and he told me it was over 100 yrs old. I bought one years later and still have it and its a great all around pit. I even cook pizza on it because you can heat it up quite easily to over 500 degrees. Takes some practice to get to know the vents but once you do, you can cook anything.

My wife and I just bought a new house so had a lot of expenses, so I had to be a little budget minded on my grill or I would have got a Weber. I ended up getting a
Char-Broil Performance Stainless 4-Burner Liquid Propane Gas Grill with 1 Side Burner. It has the longer lasting stainless steel bars. Once I wear this grill out I'll be going with Weber.

Still, having had the grill a month, I've grilled on it 5 times and it's kicked butt. My only real complaint is that it's hard to regulate the temp and keep it in a small range. A lot of that is probably just me learning it and getting used to it.

Rockport said:

May as well spray your meat with lighter fluid.

Click to expand...

A proper gas grill will have no off taste. It just won't add the flavor that charcoal or wood chips would. Ideally, I'll have a gas grill and pellet grill down the road.

Rockport said:

I was driving around Japan one day and crossed a bridge to an island when I saw a grill like the big green egg. I stopped and was checking it out and the guy came out who owned it and he told me it was over 100 yrs old. I bought one years later and still have it and its a great all around pit. I even cook pizza on it because you can heat it up quite easily to over 500 degrees. Takes some practice to get to know the vents but once you do, you can cook anything.

Click to expand...

That’s cool. I love traveling. Hope to visit Japan and other Asian countries one day.

Some home made wood fired pizza sounds delicious though.

DakPresgoat said:

That I believe. I’ve never been to Asia. But To be honest I love a lot of Asian food. Eat at Asian restaurants regularly.

indian, Chinese, Thai, Japanese, Korean. All have awesome food.

Click to expand...

There was a Chinese Restaurant in Grand Prairie that used an offset charcoal cooker to cook some if their meat. I always got the chicken on a stick loved it.

gp_cowpolk said:

There was a Chinese Restaurant in Grand Prairie that used an offset charcoal cooker to cook some if their meat. I always got the chicken on a stick loved it.

Click to expand...

Nice man.

The Indian restaurant down the street from me. They use some type of smoker that I assume is common in India. It’s like a massive concrete block that is used with real wood fire on the inside. Idk if it’s a smoker or just a wood fired “oven”. But man the food they make is amazing.

If you sit inside the restaurant to eat though. You gotta change your clothes and shower afterward because the smoke/food smell is so powerful.

but man their food is delicious


Edit: I just looked it up. It’s called a “Tandoor” that they cook in.

Oklahoma Joe

Weber Genesis for the win, Don’t buy at HD though. Also very nice is Napoleon which are Canadian made, heavy duty materials. A few hundred more than Weber but they are very impressive.

I'm a meat snob and prefer using the Green Egg, but I also have a propane grill on my deck and Weber makes a phenomenal product. They have some of the best customer support/service I've ever dealt with, in the odd event that something is wrong and needs to be replaced.

covered propane for fast easy cooking ribs, brats, pork chops, etc.

open air charcoal for the best steaks 2" between hot coals and fresh meat

pecan / mesquite for untrimmed BBQ brisket / pork butt / shoulder

electric smoker w/ raw wood chips for chicken / pork loin / trimmed brisket

FWIW
We're still using the Weber we bought 22 years ago. The burners and flavor bars have been replaced a couple times but she's still cooking just fine.

My current setup is a Weber Genesis II 3 burner with the side burner, a Blackstone 28" griddle, a Camp Chef SG 24 pellet grill, a Lyfe Tyme 20 x 40 double lid grill with a firebox, and a Weber original kettle grill. Sounds like a lot, but that's about a 15 year+ collection.

Blackstone - My current most used. I do everything from breakfast, fajitas, hibachi grill, fried backstrap, vegetables, loco moco, fish tacos, and cheese steaks on it. If I could have only one this would be it just because of how versatile it is.

Weber Genesis - My second most used. I've had this one 15 years on my back patio covered. All I've ever done to it is replace the flavor bars, 1 burner, and the push start. When it dies I'll buy the exact same grill.

Camp Chef pellet grill - I've only had this one a little over a year. It's okay. It's just my wife and I now so it's nice to be able to smoke something without firing up my big stick burner, but it's just not the same. What I do love it for is baking. I made a King Ranch casserole in it recently and adding just a little smoke really added to the flavor.

Lyfe Tyme pit - I've had this one 17 years and it's a stick burner. I don't know how many tons of food I've cooked in it over the years, but a lot. Love it, but you gotta be committed to an all day affair of tending a fire.

Weber kettle - I've probably cooked more meals on a kettle than any other surface and it's what I grew up cooking with. This one lives at my deer camp, but for 3 moths out of the year I cook on it every weekend. They're affordable, versatile, and last for ever if you keep them covered.