I formerly used a Weber for about 8 years. Recently, I purchased a Hasty Bake, which has been made in Tulsa, OK since 1946. While they are pricy, I am fully convinced that this is the best grill going. Smoke, bake and sear options are available thanks to a moveable firebox. It makes me look like a great grill master!

Hasty-Bake hands down. Until you get one, you're just screwin' around.
Carter (ex-Tulsa boy).

Looks like something from Snap-On....

Amazon.com : Hasty-Bake 369 Portable Stainless Steel Charcoal Grill : Freestanding Grills : Patio, Lawn & Garden


http://ecx.images-amazon.com/images/...L._SL1500_.jpg

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Bookmaked that site you are evil!

Mostly I just BBQ for my wife and I so that is a bit overkill.

I picked up cheap Chinese thing at Home Depot called a SKOL, it actually works pretty well. It has a cone that directs the heat to about a 10' circle in the middle of a 20' round grill, the center gets super hot so I sear for a few minutes there then move off to the edges to finish cooking.

Yes, I know you don't want Chinese and it is already starting to rust AND I don't see them at HD anymore.

All that to say... I also loved my weber (that a co-worker gave me because it was rusted and dinged up, I bought a new grill for it and got another ten years out of it).

So when my cheapo grill dies I will probably go back to weber... unless I can talk my wife into a Chaney ;)

Another vote for Hasty Bake for searing and also great for lengthy slow cook (easy to add LUMP charcoal during cooking w/o loosing heat

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A friend has a Kamado. It's superb! Can use as a charcoal grill OR a smoker.

Money well spent IMO.

Update. I went ahead with the silver performer. It was a good buy. The ash catcher is great and it also came with the grate that opens to the side. I only had to buy the charcoal containers to complete the package. I have had friends over 3 times already and fed up to a dozen people with ease 100% off the grill - including grilled vegetables, corn, potatoes etc.

Only the wheels are plastic. The frame and table are metal. The difference between the silver and the gold is the gas starter burner and larger (plastic) table on the gold.

Thanks for your input. Happy grilling / bbq-ing!

G

http://amazingribs.com/bbq_equipment...ill_300pix.jpg

I just got a Large Big Green Egg from a customer of mine that was moving and didn't want to take it with them. THing is barely used - maybe dozen times. Wow...grilling just went to a whole new level around here. Gonna try a slow smoked rack of ribs this weekend.
For quick grilling (hot 'n fast) I use a cast iron Hibachi sort of like this one:
Cajun Cookware Grills Round Seasoned Cast Iron Hibachi Grill : BBQ Guys
A Hibachi is not covered, so it's not for smoking. You can use a Wok lid to get some smoke flavor, but now there's an Egg in the house...
-C

I have a man crush on my BGE.........some kinda voodoo delicious transfermation happens to meat when you cook it on one. We use ours at least 2x a week. It is almost as easy as a gas grill. I can peg the 700deg thremometer or I can have it sit at 250 deg for 16 hours. They are really versitile.


I agree a bit overpriced though. The knock off brands arnt that much cheaper however. You dont really need a regular grill if you have one though I have a small weber for super quick prepartion. I usually use it only if it is raining or freezing though.

Big Green Egghttp://forums.pelicanparts.com/uploa...1387476569.jpg
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Some pretty good ideas here, but none of you are even KLOSE.;)

http://www.traegergrills.com/shop/grills?utm_source=MSN&utm_medium=cpc&utm_term=trae ger%20grills^38030789104&utm_content=2420474797&ut m_campaign=New%20Traeger%20Branded^37677

Best grill you will ever buy and/or use. No fluid, no matches, no clean-up, no gas, and you will never have a piece of dried out meat. Wood pellet fired using electricity and with many flavors of pellets available along with a truck load of recipes. Durability in all kinds of weather and no burners to rust out or clog up.

Hasty-Bake! Made in Tulsa, Okla. I have had mine for 15 years and will pass it on to my kids when I am gone. Grill, Smoke, or Bake with it. Moveable coal bed and heat deflector for smoking. Last grill you will ever buy!

Update!

Almost 2 years now with my Weber. I have been using it a lot. It is as good as new. I got a nice grilling book from Weber at a wedding as a groomsmen gift. It has taught me a lot of nice recipes.

What I have started is to is to cook the entire meal on the grille. Potatoes, veggies, meat. Today I made baked potatoes, asparagus, onions, bell pepper, home made game meat brats, antelope steak, and a couple whole rock cod.

I have also slow cooked / smoked on it. Favorites is orgainic beer can chicken (I can fit 2) and tri tip. Made tri tip for a crowd and it turned out great. I also cook a lot of my game meat, either as roasts (back-strap), kebabs or steaks. All my rock cod goes on the grille exclusively - steamed is nice but grilling just brings out the best and everyone goes for the skin ...

My electric lighter wore out and I have gone to lighting the coals on my gas outdoor cooker! Just put a pile on the charcoal grille, light it up for 5 minutes and it is good to go get moved into the weber (Gloves!). Really speeds up the process!

Ok, now I am hungry again ...

G

Better hurry the EPA might get your BBQ

Lawmaker calls for a rebellion against EPA pollution emissions for backyard barbecues | Fox News

have you seen this one?http://forums.pelicanparts.com/uploa...1427081608.jpg

I bought my Weber Kettle in March of 1982 ($39.00), and it still works fine. Good for the hot and fast or Rotisserie cooking. Then around 84 I bought a Brinks H2O Smoker ($39) which was OK as it did a good job.

I had one of those Chaney 35 Gallon Drum jobs that a friend picked up for me out on Century Blvd in LA back in the late 80's ($115.00). Used it till 2001 when the bottom had rusted out and I wanted to upgrade to a indirect heat Bandera ($275). The Chaney turned out some nifty BBQ. The knock on the Bandera was that the metal is thin and heat retention is not so good which requires a lot of fire tending to keep the temp steady.

Bought a Big Greeny Egg in the summer of 2004 ($679). The limitation is the small cooking area and if you are running more than 18 hours it needs refueling which is not an easy task. In October of 2005 I wanted an indirect heat Pro BBQ unit so I bought me a DAVID KLOSE 36 inch drum with 1/4 steel plate smoking chamber and 1/2 inch steel plate firebox for $2K (shipping by motor freight from TX was a lot of money). At which time I sold the Bandera for $175.00.

So today I run the Weber, The Big Greeny Egg and the David Klose...Each has its place and task at which it excells.

Weber ! for me
I have even tried a very HIGH end stainless steel deal BBQ .....
Its crap.
knobs fall off, welds break.
On 2 nd regulator but need a 3rd.
Will go back to Wber.