Looking to buy a grill

#32
#32
Went from a 3 burner Char-Broil NG grill to a Weber E310 NG a little over a year ago. I'm impressed so far, the Weber is solid craftsmanship. I admit to a slight learning curve going from a pretty old grill to a brand new one like the Weber E310 with great heat distribution. I may have overcooked some meats in the beginning.:)
 
#33
#33
I grilled some salmon burgers on my egg just last night. Had to knock the snow of the cover but or was hot in less than 15 minutes.
 
#35
#35
kunsanvol said:
I'm tired of buying 200$ grills at SAMs for them to only last a couple of years before they start falling apart. I'm willing to spend up to 1000$ and I really want a hybrid type grill that I can use charcoal or gas. Suggestions?
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Not sure what kind of land you own or how handy you are, but you could build a really nice one for that kind of money. That's the way I would go
 
#37
#37
I just bought my second weber. First one I had 15 years and it needed a new burner so I foolishly gave it to a friend. Bought a Kitchen Aid grill that was crap after three years. Learned my lesson

I will be getting an kamado smoker. They are totally complementary to a gas grill. The Big Green Egg brand are nice but the Vision grill is a much better value. They had them on seasonal clearance at Sams for $344 not sure if any are left.
 
#38
#38
So if I'm looking into getting into smoking...

Would I be better going with something from the BGE/Kamodo/etc family?

Or one of the box shaped electric or propane units?

(I realize there are "much better" options, but I'm basing this off a friend having an electric that we've abused for 3 years now and it's made perfectly good ribs, turkey, etc. I'm not really looking for a large, heavy steel, handbuilt smoker.)
 
#39
#39
I have a charbroil with a gas line. It cost a couple hundred to replace the iron a few years back but I've got no complaints. One thing nice about having the same for so long is familiarity with the hot spots, ventilation and cook time.
 
#40
#40
volinbham said:
Weber though I don't think they make a hybrid. Best option would be the E-300 series (as stated above) and a Weber kettle charcoal grill. You could easily stay under $1k and have 2 great grills.

BGEgg does some amazing things but I found it overkill for steaks and even burgers.

As for the old charcoal vs gas "which tastes better" it is entirely a matter of what you are cooking IMHO. There's a reason the best steak houses in the country don't cook over wood or charcoal - these smokes over power the flavor of the meat. Burgers can handle it and chicken/pork practically beg for some smoke but good steak and fish can be over powered. Other meats like brats, sausages wouldn't see much difference YMMV.
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Bham? is that you?

Home-Improvement-A-Sew-Sew-Evening-Joe-Morton-11.jpg
 
#41
#41
WallyBalls said:
So if I'm looking into getting into smoking...

Would I be better going with something from the BGE/Kamodo/etc family?

Or one of the box shaped electric or propane units?

(I realize there are "much better" options, but I'm basing this off a friend having an electric that we've abused for 3 years now and it's made perfectly good ribs, turkey, etc. I'm not really looking for a large, heavy steel, handbuilt smoker.)
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I guess it depends on what you want your level of involvement to be. I've done the whole babysit a smoker overnight thing and simply don't have time anymore. I now have a Masterbuilt electric smoker that does everything I need without the time investment.
 
#42
#42
WallyBalls said:
So if I'm looking into getting into smoking...

Would I be better going with something from the BGE/Kamodo/etc family?

Or one of the box shaped electric or propane units?

(I realize there are "much better" options, but I'm basing this off a friend having an electric that we've abused for 3 years now and it's made perfectly good ribs, turkey, etc. I'm not really looking for a large, heavy steel, handbuilt smoker.)
Click to expand...

I've never used/owned a BGE or Kamodo type smoker but have used/owned various wood/charcoal smokers and last year purchased a Masterbuilt electric smoker. I love it, works great, less work for me and so far everything has turned out perfect.

Wouldn't go back to a wood unit if given one.
 
#43
#43
Interesting you both mentioned the Masterbuilt.

That's what we've used at my friend's house and it's been a champ. It may not be the most 'authentic' but the food tastes damn good.

Some of the videos of folks using the BGE and equivalents really interest me though. One of the RTI guys did one cooking steaks that looked amazing.
 
#44
#44
WallyBalls said:
So if I'm looking into getting into smoking...

Would I be better going with something from the BGE/Kamodo/etc family?

Or one of the box shaped electric or propane units?

(I realize there are "much better" options, but I'm basing this off a friend having an electric that we've abused for 3 years now and it's made perfectly good ribs, turkey, etc. I'm not really looking for a large, heavy steel, handbuilt smoker.)
Click to expand...

The Kamado style is great because it's very versatile. I can sear steaks at 700, roast a turkey at 350, smoke pork or salmon at 225, and even do wood-fired pizzas. It's really not hard to set up once you get the hang of it. The biggest limitation is probably quantity -- you can't cook for 30 people on one or anything.
 
#45
#45
WallyBalls said:
Some of the videos of folks using the BGE and equivalents really interest me though. One of the RTI guys did one cooking steaks that looked amazing.
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My advice: do a little research and find a less-expensive Kamado to learn on and see if you enjoy cooking that style. I swear that you won't find a better steak, chops, lamb, fish, or shrimp than what comes off of my $200 grill.
 
#46
#46
kiddiedoc said:
The Kamado style is great because it's very versatile. I can sear steaks at 700, roast a turkey at 350, smoke pork or salmon at 225, and even do wood-fired pizzas. It's really not hard to set up once you get the hang of it. The biggest limitation is probably quantity -- you can't cook for 30 people on one or anything.
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It's just me and my wife, and maybe an occasional party with a dozen or so people so I think it would be ok.

At this point I'm leaning toward tracking down a Kamado style on open box/clearance and using some Home Depot gift card on an electric or propane smoker.

EDIT: Saw your other post as well. Sounds like good advice to me.
 
#47
#47
WallyBalls said:
Interesting you both mentioned the Masterbuilt.

That's what we've used at my friend's house and it's been a champ. It may not be the most 'authentic' but the food tastes damn good.
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There's definitely something great about sitting by the pool and pushing a button on the remote to see what the smoker is doing. The guys who built it put together some good cookbooks as well
 
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#48
#48
WallyBalls said:
Interesting you both mentioned the Masterbuilt.

That's what we've used at my friend's house and it's been a champ. It may not be the most 'authentic' but the food tastes damn good.

Some of the videos of folks using the BGE and equivalents really interest me though. One of the RTI guys did one cooking steaks that looked amazing.
Click to expand...

Like I said, I've never used a BGE type grill/smoker and might change my mind if I did. But so far electric for smoker is the champ in my book.
 
#49
#49
utvolpj said:
There's definitely something great about sitting by the pool and pushing a button on the remote to see what the smoker is doing. The guys who built it put together some good cookbooks as well
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I can throw some meat on it, set the temp, timer and get some smoke going, hit the lake and when we get back the meat is done.
 
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