The Grill and BBQ thread

#1,201
#1,201
So I'm buying my first house and I'm looking for a grill. Any recommendations under $300? Looking for gas, and I don't really need anything larger than a 3 burner.

I've heard good stuff about char-broil. Weber is likely going to be out of my budget. I also like broil-King, as they are North American made. Likely out of my budget as well.
 
#1,203
#1,203
Nerd-Vol said:
So I'm buying my first house and I'm looking for a grill. Any recommendations under $300? Looking for gas, and I don't really need anything larger than a 3 burner.

I've heard good stuff about char-broil. Weber is likely going to be out of my budget. I also like broil-King, as they are North American made. Likely out of my budget as well.
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A few years ago I went to Home Depot and bought a cheap gas grill (Brinkman I think) and the checkout person sold me on the warranty for $20 or so. She told me when the burners rust out (and they will in S. FL) to call the number and they will give me a gift card for the purchase amount. Basically getting 2 grills for the price of 1. It worked hjust like they promised.

Something to keep in mind.
 
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#1,204
#1,204
Nerd-Vol said:
So I'm buying my first house and I'm looking for a grill. Any recommendations under $300? Looking for gas, and I don't really need anything larger than a 3 burner.

I've heard good stuff about char-broil. Weber is likely going to be out of my budget. I also like broil-King, as they are North American made. Likely out of my budget as well.
Click to expand...

Which type of gas? NG, propane?
 
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#1,205
#1,205
Here's a question for all the smokers in here.

I have always foiled my Boston Butts. I'm thinking about experimenting without foil in order to add a more crisp bark. Does not foiling take away some of the juiciness?
 
#1,207
#1,207
gordonr24 said:
Here's a question for all the smokers in here.

I have always foiled my Boston Butts. I'm thinking about experimenting without foil in order to add a more crisp bark. Does not foiling take away some of the juiciness?
Click to expand...

Not if you get a good butt. You should be fine.
 
#1,208
#1,208
Nerd-Vol said:
Propane I assume. That's popular, right?
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It really will just depend on the house you buy and whether or not it has natural gas and if their is a gas pipe run to the back porch. NG is preferable over propane as you don't have to constantly swap out tanks and worry if you have enough gas for your next grilling.
 
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#1,217
#1,217
theutvolunteers said:
I have this one. Worked good so far in chamber temps. I have a hand held pen that I check meat temp with close to completion.

Cabela's Pro Series Cooking Thermometer : Cabela's
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Boca Vol said:
I use this one:

DOT® Oven Alarm Thermometer from ThermoWorks
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I've got a Thermapen and I love it. Looking for something that will monitor the smoker temp as well as the meat temp. I like that the ET-735 and iGrill2 both have 4 probes. The charting with iGrill2 is pretty cool also, not really necessary but a cool feature.
 
#1,218
#1,218
So a newbie smoker here using a WSM... Do y'all recommend getting both a pen (i.e., Thermapen, etc.) digital thermometer and another one with probes (i.e., Maverick ET-735, etc.) or is simply one or the other sufficient? I'm assuming both would be needed depending on what type of meat you're cooking but thought I'd get some opinions.
 
#1,219
#1,219
Nerd-Vol said:
So I'm buying my first house and I'm looking for a grill. Any recommendations under $300? Looking for gas, and I don't really need anything larger than a 3 burner.

I've heard good stuff about char-broil. Weber is likely going to be out of my budget. I also like broil-King, as they are North American made. Likely out of my budget as well.
Click to expand...

I went through a couple cheap gas grills pretty quickly before getting the least expensive Weber. I've had it ten years now, and grill a lot. Last summer I replaced all the guts for $120. Now the grill is like new. The nice thing about Webers is they're easy to fix, and there will always be parts. Can't say enough about how nice it is to cook on an evenly heated grill. I'm not saying Webers are the end-all-be-all, but for me it's worked really well and has ended up being really inexpensive in the long run.
 
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#1,220
#1,220
VolNRaleighNC said:
So a newbie smoker here using a WSM... Do y'all recommend getting both a pen (i.e., Thermapen, etc.) digital thermometer and another one with probes (i.e., Maverick ET-735, etc.) or is simply one or the other sufficient? I'm assuming both would be needed depending on what type of meat you're cooking but thought I'd get some opinions.
Click to expand...

You need either a multiple probe thermometer, or a single probe unit to monitor smoker temp and a pen to check the meat.
 
#1,221
#1,221
VolNRaleighNC said:
So a newbie smoker here using a WSM... Do y'all recommend getting both a pen (i.e., Thermapen, etc.) digital thermometer and another one with probes (i.e., Maverick ET-735, etc.) or is simply one or the other sufficient? I'm assuming both would be needed depending on what type of meat you're cooking but thought I'd get some opinions.
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I will have both as soon as I decide for sure which probe unit I want. I’ve had the Thermopen for a few years. I actually got it for brewing beer to monitor my mash temperature but it’s great for grilling/smoking too. I’m sure you’d be fine with one or the other for a while, you could get one now and the other later. I’ve been fine with just the pen for a while now but I recently bought a new smoker and I don’t think the thermometer on the lid is anywhere close to being right even though I calibrated it in water (at least up to 212), same as I do the thermometers on my brew rig but I’m guessing this thermometer just isn’t as good quality. I’ve read where people have said theirs was good up to around 200 but as the temperature climbs it can be off as much as 75 degrees. That’s why I’m looking for a probe unit. I want to know the temperature in the smoker while cooking as well as the internal temperature of the meat and you can’t do that with the pen. If I had to have just one or the other and smoking was its only use I would probably go with a probe unit like the ET-735 or iGrill2. If you want something more for grilling the pen might be better though because from what I’ve read you can’t put the probes directly over a flame. Both will cover pretty much everything.
 
#1,222
#1,222
gordonr24 said:
Here's a question for all the smokers in here.

I have always foiled my Boston Butts. I'm thinking about experimenting without foil in order to add a more crisp bark. Does not foiling take away some of the juiciness?
Click to expand...

I just set the meat on the grills in the barrel and let them smoke,I have been over cooking the bark and get a heavy crust or to dried out on some types of meat

I'm going to experiment some more with brinning to stop the dryness,it worked great on the Thanksgiving Turkey

this year,when I get the bark that I want on a ham,I'm going to wrap it in foil and then finish cooking it off

it should trap the juices that are evaporating when wrapped in foil,I think :)
 
#1,223
#1,223
VolNRaleighNC said:
So a newbie smoker here using a WSM... Do y'all recommend getting both a pen (i.e., Thermapen, etc.) digital thermometer and another one with probes (i.e., Maverick ET-735, etc.) or is simply one or the other sufficient? I'm assuming both would be needed depending on what type of meat you're cooking but thought I'd get some opinions.
Click to expand...

I've been using a maverick for a couple of years and it has worked great,it is a dual probe

no idea what the number is

it was some where around 50 bucks,of course that was several years ago
 
#1,225
#1,225
gordonr24 said:
Here's a question for all the smokers in here.

I have always foiled my Boston Butts. I'm thinking about experimenting without foil in order to add a more crisp bark. Does not foiling take away some of the juiciness?
Click to expand...

I've done it both ways but I haven't used foil in a long time. I prefer the crispy bark. The meat inside is still nice and juicy. Here is an article that discusses it. Try it without and see which you prefer.

Perfect Pulled Pork From Pork Butt Recipe
 
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