anyone have this grill?

vash · vash's Garage

in the ideal world, i guess having both a charcoal and propane grill would be great. but, my world is crappy. so only one grill.

is this the one you have zoanas?

http://www.bbqgalore.com/store/item.bbq?invky=5824202

my second choice is propane. weber genesis B.

Drago · Drago's Garage

Just pick up one of these...so far I love it:

I'd also like to p/u a Big Green Egg smoker/grill one of these days.

Superman · 05-17-2005, 01:12 PM

Y'know, if I were going to buy a charcoal BBQ, I'd probably just go for one of those kettle-shaped Webers. That shape is very functional and efficient. It's like whether to get a carbon-fiber hammer reinforced with kevlar, with garnet-embedded rubber handle cover and titanium head with shock-absorbing springs inside the head for $200. Or, alternatively, for no more than $20 you could get a very fine hardened steel framing hammer with fiberglas handle. One hammer MIGHT be better than the other.

My grill is propane. BTDT with charcoal.

Drago · Drago's Garage

Quote:

Originally posted by Superman
Y'know, if I were going to buy a charcoal BBQ, I'd probably just go for one of those kettle-shaped Webers.

Got one of those for the cabin...they work just as well as the $$$ ones.

vash · vash's Garage

superman, you crack me up. you bring up hammer? here is my hammer; my girlfriend bought it for me because i was ohhing and ahhing it at a tool store. it was her bribe for me to finish a fence to contain a dog she adopted.

nice weber (platinum?). i used those round ones before, but i know myself. i never keep things as clean as i should. i need heavy duty grills i can toss into the oven set on "self clean". hell those round ones are $150!

RallyJon · 05-17-2005, 01:42 PM

I've had the Bar-B-Chef for about six years. Built like a tank. Very flexible cooking area. I usually run it with only three grates so I can slide them around. Between sliding the grates and adjusting the coals height, it gives you a lot of options.

RallyJon · 05-27-2005, 05:29 PM

Don't know what you decided, but Barbeques Galore just sent out an e-mail with $50 off the black steel version and $100 off the stainless version this weekend:

http://www.bbqgalore.com/store/item.bbq?invky=5824202

http://www.bbqgalore.com/store/item.bbq?invky=5833277

vash · vash's Garage

havent bought anything yet. i went to bbqgalore and got intimidated. not wine shop intimidated but i walked out with some brochures to do some homework. thanks for the headsup, RJ!

gassy · 05-27-2005, 06:20 PM

I'm in Illinois and I grill every month, at least two days a week. Yes, even in the winter. I have a Weber kettle in black--charcoal only. I don't get gas grills--no real fire?

MonkeyBoy · 05-27-2005, 06:30 PM

I'm in Boston and I grill all year round too. I've got an Oklahoma Joe's smoker for serious bbq and a Weber Ranch Kettle for grilling. The ranch kettle is like one of the small ones, but it's HUGE. 36 inch diameter. I've cooked for 75 people no problem on it. If I were going to get a smaller one like the one in the first post, I'd buy a Hasty Bake. They are great, but expensive. You can easily raise and lower the coals by turning a crank. I don't get gas grills either. They just don't get hot enough.

jyl · jyl's Garage

I've used charcoal and propane grills, and really prefer propane. No waiting for the coals to be ready, no wasting a whole load of coals to grill dinner for two. I do think charcoal is nicer to cook on, but life's a trade-off.

You have to cover the grill, or it'll look nasty and rusty and faded after a few years. I doubt the so-called "stainless" ones are truly all stainless, including the screws and nuts. If you really want a corrosion-proof grill, check out the ones they make for boats (very expensive, though).

Halm · 05-28-2005, 04:37 AM

About the time we went "empty nest" we got a Weber and converted it to natural gas. Within a matter of months, if I didn't grill it, I didn't eat! In any case the grill lasted about 11 years before the main body fatiqued and broke open. I replaced it with a SS Commercial Charbroil. It is nice to look at, but does not cook anywhere close to as even. Go Weber.

Joeaksa · 05:53 AM

If you are going to get a grill and really like flavour, get charcoal. It takes 10 minutes to get the coals going and while you are doing that you can be prepping everything else. The time it takes should not be a reason to get anything other than charcoal.

That said, I have a propane version as well for fast cooking at get togethers we have away from the house. Its used twice a year, then sits because the food just tastes better on the grill below.

This is my Christmas present to myself:

Its a Hasty Bake Legacy in powder coat. Its also made in stainless but a bit more expensive, as well I like the way the black one looked. One of the, if not the best BBQ grill made. My last one (same model as this one) lasted almost 30 years and sat outside the entire time. Quality is excellent and this is a smoker as well as a BBQ.

The grill with the coals moves up and down depending on if you want to sear, cook with heat or smoke. Various vents to open to control the heat and air inside. Made one at a time by hand in Tulsa Oklahoma since 1946. Do a search on the net and you will find some excellent writeups on it. Its not cheap, but if you want the best, here it is.

http://www.hastybake.com/

Well worth taking a look at before you buy anything. You might ask yourself why all the good BBQ competitions are won by someone using charcoal, and quite a few using a Hasty Bake.

Joe A

vash · vash's Garage

apparently propane grills get hot. but you have to buy a good one. the lady at bbqgalore said that most weber propanes are best left for vegetarians. 12000 btu per burner is not enough. i have a regular weber kettle that i am gonna use this weekend. i just wanted a pro grill. if going charcoal, i plan on getting the barbchef, it cranks the coals up and down too. it is the propane department that gets confusing. turbo grills are awesome

dhoward · dhoward's Garage

I've had one of these for 17 years.
Haven't cooked on anything better....
http://www.weberstuff.com/webper225.html

tabs · 05-28-2005, 03:04 PM

I've had a Weber Kettle since 1982...same one BTW....I also bought the Rotissery attachments for it .....Great unit for Grilling or Rottissering....definate A+

I HAD a 35 gallon Drum BBQ that a friend bought for me down on Century Blvd in LA...The Pork Roast were like they were made in heaven....7 lb roast would just disappear......bottom finally rusted..and I left it in CA...with this unit I had to keep the fire on one side of the unit with a small water pan and the ribs or raosts on the top rack.... A-

I replaced the Drume with a New Braunfels...Bandera....which looks like a filing cabinet with a fire box attached to the side..it has a water pan on the bottom....It can turn out some of the best ribs ever and smoked Salmon....but I have yet to make it work for a Roast.... the Bandera is an easy unit to use and keep clean.... B

I also had a Water Smoker....I thought they were a pain to set up and cook with....but they turned out some nice roasts... B-

Last year I bought a Big Green Egg..and have used it exclusivily....for grilling it cooks so quickly you'll hardly have time to set the table and juicie (got to be carefull with fish though)....I've done Filet Roasts that cook in an hour 45 and taste suberb....I've also done Pork Roasts that I've cooked for 13 or 14 hours...and the taste is good and smokey but they just done seem to fall apart the way the Drum BBQ ones did....The Egg is a bit of a chore to clean, and I think akward to get lit...I use a chimney with paper in the bottom (no petrolium after taste that way). B+

One of the things to consider when looking at Smokers or BBQ units is the gauge of steel used..the thicker the gauge the less fuel the unit will consume to keep your temp constant...because the thicker gauge will retain heat better....so in my estimation a unit with 1/4 inch steel plate would be ideal....but the weight would be prohibitive....my Bandera weighs in at nearly 250 lbs...and it is nothing more than 1/16....

maybe with my Pork Roasts I need to change the cut of the meat...I'm using Boston Butts currently...

JeremyD · JeremyD's Garage

I have the Weber 3500 Genesis - 3 burner - bought it for myself when I got divorced -- that was 9 years ago - It's still doing great - I replaced the burners - have replaced the grill surface from cast iron to stainless - other than that - it has done great (and gets up to 550 degrees pretty quickly)

I also live on saltwater - and nothing lasts here. this has

MonkeyBoy · 05-28-2005, 05:46 PM

Quote:

Originally posted by tabs

maybe with my Pork Roasts I need to change the cut of the meat...I'm using Boston Butts currently...

I was under the impression that Boston Butts should only be used for pulled pork - that's all I use them for. Takes a good 12-14 hours to render the fat out of them.

RallyJon · 05-28-2005, 05:54 PM

Since tabs brought up smokers for making [formal definition] BBQ, please note that the BarBChef doesn't do that, at all. For charcoal direct heat grilling, I'll stand by the BarBChef, but for slow smoking I'm a firm believer in technology: the Bradley Smoker.

I know it's sacrilege for the sorts of people who have lots of space for oil drums and fire boxes and lots of time to slowly feed preheated charcoal and chunks of wood into said boxes. But the BS produces amazing BBQ, smoked pork butt, spare ribs, baby back ribs, rib roast, duck, chicken, salmon, pecans, etc. from the same amount of space as a dorm room fridge. If you don't believe me, come on over for dinner.