Charcoal Grill Recommendation?
 

This Charcoal grilling thread has me thinking about buying a new grill. I had a cheap one like this, and it served me well for over 10 years but it had the coal grille burnt out and left it behind moving. I have a table top camping unit by Weber that's been filling in since and is okay in size for the family, but it will not carry enough load for having friends over.

This is the old style I had.
http://www.promo-wholesale.com/Upfil...0090719638.jpg

I am torn between just buying another cheapo made in China or get something nice. I like the Webers but they are not US made any more and I also do not like their loose lids. I was getting close to pulling the trigger on a big green egg, only to find out that they are also made in China. For $700 upward, I do not think so. I checked Hasty Bake - their units look nice, albeit a little large for the smaller party, but no mention where they are made.

So, here are my requirements:
- Made in the USA or another democratic country
- Hinged lid
- Holding enough food to grill for 8 and large enough to put coals aside / a drip dish in the center to do some simple BBQ

What would you buy? And where? Any sales after 7/4?

Thanks!

G

Chaney Quality Grills


2nd job for a guy in Lakewood Ca and he's upcycling the 55 gallon drums.

Several years ago I purchased a Bubba Keg grill. It is the same style as a big green egg but made of metal vs. clay. It is double wall with insulation between the walls. Holds heat very well and can be regulated from low and slow to blast furnace ! :D I purchased it from Home Depot. I think they are now marketed under a different name but I'm real happy with the performance and it was $300.00 or so less than the BGE. I do not know where they are made. I always use lump charcoal, not much needed to cook a meal they are very efficient. Good luck in your search.

Amazon.com: Broil King Steel Keg BKK4000 Charcoal Grill for Convection-Style Cooking: Patio, Lawn & Garden

Yes that is it.......wow the prices have gone way up. I think I paid $399.99 on sale.

Is the hinged lid an absolute requirement? Webers are pretty hard to beat price/performance imo...the hook on the lid for the larger models (for hanging on the kettle lip) has always been OK to me. I also have a Weber Smokey Mountain (fantastic low cost smoker...load her up and she'll smoke for 14 hrs easy...no additional fuel necessary), could also double as a grill, but I use the traditiuonal kettle style for that. I know I'm talking to s "pro"...others might learn somethin' though...

I would drop the hinge requirement. Many times you want the lid out of your way.

It's hard to beat the Weber.
Too bad they're not stamped here anymore.

My lid on a 22" Weber fits snug.

weber...nuff said...

I will be the defender of the EGG!
from their website.
33. Where is the Big Green Egg made?
The Big Green Egg is the original American designed ceramic cooker. The proprietary ceramic components of the Big Green Egg are manufactured in Mexico at an advanced technology facility that has earned ISO14001:2004 Environmental Certification and ISO9001-1944 Quality Certifications. The Spring-Assisted Bands, Hinge Assembly, External Temperature Gauge and Stainless Steel Cooking Grid are designed and manufactured in the United States of America. The lower fire grate is made in China. To our knowledge, there is no kamado cooker on the market that consists of 100% American made components throughout.

If not a Weber kettle, then one of these... La Caja China Pig Roast Boxes | Superb Roasting Pig BBQ Grills and Smokers

I thought Weber kettles were still made in the USA, just some Weber models made in China.

http://www.stillmadeinusa.com/garden.html

I second BillyBek...The big green egg is fantastic!

From steaks & burgers on "hot" to ribs & pulled pork on "low" this think will do it all. Great for baking pizza too. Pricey but worth it!

Great help guys.

Looks like I had miscommunication on the BGE with the wife. She thought she saw a BGE at Costco, made in China, but it apparently was a knock off / different brand Kamado grill.

I since found Primo Kamado style grills which look nice, with the oval surface, but now we are way north of $1k and there isn't even a table or stand with it ...
Amazon.com: Primo 778 Extra-Large Oval Ceramic Charcoal Smoker Grill: Patio, Lawn & Garden

There is a local store carrying the Primos - I'll go have a look just for S&Gs.

How do you clean the ashes out of these Kamado grills? And how do you add charcoal? I guess you don't and just put enough for what you have planned?

Back to the Weber, it has not been clear at all where they are made to me, from online reading. A trip to the store will be in order there. I can drop the hinged lid requirement if I get one that has the bar on the side that nicely catches the lid when you roll it off the top.

Keep the suggestions coming. A Kamado style unit would be nice to try for pizza and breads, but I am not sure $1k or more over a regular grille are justified. They also seem terribly bulky and tough to move.

G

IMHO, hard to beat the heat circulation you get from a weber kettle. mine doesnt have that bar that hooks the lid, but it does have a tiny tab underneath the lid to hook the side of the kettle. if i had to pick one negative about the kettle..it is that it could be a tad taller to fit a chicken sitting on a beer can.

i got mine free from my wife's old company. they bought one, used it for a tailgate party and didnt want to pack it home. since i had a pickup truck they offered it to me. SCORE!! i am sure it is the 22.5" model.

if i got a new one, i would go with one built into a table, with the ash catcher tube thing. the ash plate mine has is retarded. pretty sure i am getting lung cancer from breathing that mess cleaning up ash.

mine is wearing out, but parts are readily available. i've already bought both new grills, the lower and the upper..and new ash scraper, and just recently a new ash pan. my dog has learned how to knock the ash pan off to get to the delicious carcinogens..yummy.

my weber can do it all! i've baked with it. the round shape moves the heat around nicely.

http://forums.pelicanparts.com/uploa...1373138554.jpg

http://forums.pelicanparts.com/uploa...1373138587.jpg

On my bubba keg and I believe the BGE and the knock offs there is a bottom vent with a screen and a cover. Think of two pieces that slide side to side. To clean out the ashes you open the outer slide and the inner screen and now you have an opening. The tool that comes with the grill that you use to lift the cooking grates out with also is used to pull the ashes towards the opening. Sounds complicated but once you see it not a big deal. Adding charcoal is a little tricky because you have to lift out two cooking grills if you are using both of them. But to be honest I have never had to add charcoal they are quite efficient.

I have never had to add charcoal during a cook. The longest I have gone is about 6 hours with 4 racks of back ribs inside and there was fuel left over after.
People on this forum have done very long cooks (brisket and Boston butt) and have never heard of it being an issue.
I am digging the egg and have a standing rib roast on right now. Trying the reverse sear method with this one. Almost 2 hours in low and slow.
I think my wife likes the egg more than I do because I have been doing all (well most anyway) of the cooking for dinners.
Cheers!

Still on the fence but definitely off the big green egg / primo due to cost and bulkyness.

I think it will be a Weber. Good middle ground and some models have the lid retainer where you can swing it to the side. Friend has a table version that lights with gas, which is really nice, but his is stainless and the new version all plastic. So, I don't think I want to be out $350 for a pile of plastic.

Next step down from that is this. Old fashioned lighting (I use electric). At least it is all metal.

Weber 22.5" Performer Silver Black Charcoal Grill - Walmart.com

What do you think? What is the difference between the silver and gold lines?

Does the silver come with the the top grate that opens on the sides to add charcoal to baskets? What model has that? That's a nice feature I'd like to have for slow cooking.

Cheers,

G

bare cast iron grate like this...
http://forums.pelicanparts.com/uploa...1373180021.jpg
in action...
http://forums.pelicanparts.com/uploa...1373180110.jpg

I also find the weber to be the grill for us, I have never had any other. I am a firm believer in the weber. I solved the problem of it being rather short for me. So up on cinder blocks and it works much better.

Another vote for the Weber. If you get the Performa, it has the built in starter, work surface and lid holder. No reason to spend more unless you want to use it for smoking. Then the BGE or similar concrete/ceramic unit makes more sense. Weber 'can' be used but doesn't hold the heat like the egg.

+1
Mine's going on 22 years.

And you can smoke ANYTHING in it.