desert house? Must be nice.

I have a webber and I cook on the good charcoal only

I would not have it any other way

Looks awesome but...does the lid manage to rotate backwards with that rear lip on the top surface (behind the lid). It looks from the picture that either
a) you can only rotate it slightly to open (mimimal access)
or
b) have to lift the whole thing off (which would be very inconvenient

?????

That is my neighbor's grill setup of which the curved island design I am copying. The grill open's normally w/o hitting the raised counter, though you're right the picture would seem to indicate otherwise.

Another vote for natural gas here.

Faster, cheaper, easier, more predictable, cleaner.

And you might as well cook in the broiler in your oven.

Charcoal sir...……. until the day I die (only with natural hardwood tho)

Smoked paprika is awesome, but I buy it smoked from Penzey's Spices.

PROPANE!

I grew up eating over charcoal, then dad switched to gas. I never noticed a difference in flavor. I haven't had a grill in 6 years, but I've never had anything but propane.

^^^^^ Then you are missing out sir!^^^using hardwood charcoal like Royal Oak natural makes all the difference. Unlike most everything else that first come to mind 'briquettes' contain a lot of crap, petroleum based products to quickly ignite. They leave a distinct lighter fluid 'flavor' that is noticeable right away.

Good hardwood charcoal burns hotter ( like up to 600+ degrees ), more evenly and imparts no petroleum taste. If you have had a hamburger grilled properly over hardwood charcoal, you'd use your propane for your fireplace instead.

I make my own.

Hahah, I picked this up about a month ago.

http://forums.pelicanparts.com/uploa...1602888920.JPG

I'd lift the work surface an entire foot. It appears too low.

So Bourgeois...

I picked a Brinkman Watersmoker unassembled for $12 at a Thrift now what am I gona do with it?

Spammer resurrects 16 year dormant thread....

Cereal...

Store it in your shoe room?

Guys, this thread is from 2004, resurrected by a bot.

Meh... still a fun subject.
If I could have only one grill, I'd move somewhere they allowed me to keep all three that I own now!

Well, since we’re here, Vash needs to give us the rest of the story. Which direction did you go?

Penzey's is very good.

However, there is one I like better:

https://www.burlapandbarrel.com

Their smoked paprika is on another level. And their cumin...Cobanero Chili Flakes...

Check them out. Their spices are amazing.

Only one? The large Big Green Egg.
I think it gets used more than my oven sometimes.

Still have my my gas grill and it will always have a place for a quick meal but gas grilling isn't BBQ.

I wonder if Moses still lives up by Truckee.

I like using hardwood, oak or almond, and soak some chips off the peach or cherry tree in the smoker

the meat bucket
 

made this stand up unit around 10 years ago. it has 3 different cooking levels for regular BBQ cooking, then two additional levels for slow or really slow smoking. use charcoal and wood exclusively. since getting up here to the foothills using a ton of black oak.

http://forums.pelicanparts.com/uploa...1602954149.jpg

was not sure i was gunna be able to get it up here when moving due to room. it was literally the last thing i loaded in the last trailer heading up. well, last just before the cat in it's carrier...

And it has wheels. Nice.

It’s a looker too.

I had to search the archives .... Meat ????

The "Meat Bucket" lives on to smoke another decade... at least ;)!

https://thumbs.gfycat.com/TediousSafeAnnelida-small.gif

This, because it's what I have ;)

Any egg style is a great grill. Still need a small gas for when you need to cook something fast.

https://www.amazon.com/gp/product/B06W5R4XTQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

This. A dynaglo vertical smoker. The offset box allows grilling - it comes with grill grates. Burns charcoal or wood, and is a very good offset smoker. Heavy gauge steel. Under 300 bucks. BGE's etc are great and all, but at a grand I'll pass.

I believe grills and smokers are two different classes of cookers. Two-in-1, nice.

Weber Genesis. Mine is 15 ys old and works great with annual cleaning and a tune up every 5 years or so. We typically grill 3-4x per week all year in SoCal. Perfect heat control and minimal flaring, ready to go in 5 minutes.

+1

If I had to choose one it would be my BGE.

My gas grill (24 year old Weber Genesis) is my outdoor microwave and is used for grilling when we are in a hurry.

I have a 20 year old Weber Kettle that is on its last legs, I use that when I want to grill burgers chicken etc.. over charcoal.

The BGE is for BBQ.

Never briquettes only lump coal.

I picked up this coal to try, it is supposed to be highly rated, prior to that I was only using BGE lump coal. Once I deplete my BGE coal I will give this a go.

https://www.amazon.com/gp/product/B01HTZFEHM/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1


Also, I guess I was getting jealous of my friend who are all buying pellet smokers.

For really low and slow, I picked up this Flame Boss for my BGE and it is a fantastic addition to it. I have only used it for smoking my bacon so far, I am impressed.

https://www.amazon.com/gp/product/B07PF12JWB/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1

Also this is discussed elsewhere, a while back a great hack for starting coals is to use a chimney on top of a turkey fryer.

This was for a pizza cook on the BGE, I was stoking it up over 500°

https://photos.smugmug.com/photos/i-...WBLBz3f-XL.jpg

I have some of that lump Jim and it pops a lot more than other brands I have used. Just be aware of what is around it when you are lighting it.

Trager

Wow 16 year thread! I did complete my BBQ island that year (2004) and was very happy with the final product. The BBQ Galore grill never failed me and I did a full refresh of it before selling the home in 2014. I hired out the concrete top pour and the palapa but everything else I did myself.

http://forums.pelicanparts.com/uploa...1177094459.jpg

Interesting. I'll check them out. I've got a Penzey's brick and mortar 2-3 miles away which makes it super convenient. But I'm willing to give mail order a shot for great spices. I do occasionally get a bottle of something at Penzeys that either seems like a bad (less flavor) batch or maybe mistakenly bottled with something similar. That's always a bummer, but it's rare and worth it considering how much better their stuff is the other 99% of the time.

hahaha. Maybe use a bunch of those dragon-ass jeans to make a grill cover for it.

I have a "Ducane" that has sat out in the PacNW weather for 14 years and has no rust whatsoever on the stainless steel body. Which isn't necessarily going to be the case for new "stainless" grills, as companies are using cheaper stainless and non stainless fasteners. I'm keeping this thing forever.

I made outdoor kitchen using Steele grill and side dbl burner. Had it for years now, no issues.