Looking for opinions on my next grill

[redrocker652002]

OK, so my wife is not a huge fan of overly smoked meats so I am looking for something that I can get a hint of flavor but not the intense smoke that most of my cooks on my propane smoking chamber get. I was talking to a coworker about a gravity feed charcoal grill and he says he really enjoys it. He said he adds just a few wood chunks and gets a small amount of smoke flavor with the overall flavor of the rub and bbq itself. So, my question is, how many of you folks might have one and what are your opinions on them? Any other BBQ's that you are all using that you like and would like to share on? Any and all input is welcome. Thanks in advance. Dino

 

[jschein]

If you have a gas or electric grill you can use these; https://www.amazon.com/Loveerct-Pel...phy=89738&hvtargid=pla-4583589125695687&psc=1

My wife doesn’t enjoy too much smoke so she likes them

 

[Broken Crow]

I am looking for something that I can get a hint of flavor but not the intense smoke that most of my cooks on my propane smoking chamber get.

Hibachi. Just because every time you look at BBQ listings these days, you are inundated with endless 'smokers' doesn't mean the old ways are defucnt. As much as I love it, too much smoked meat is bad for you anyway and I still make excellent dinners over gas or charcoal. .....but I can add wood to the diffuser plate in my 35-year old propane grill when I'm in the mood.
..just my 2-cents cause your post came up at a time when I'm annoyed my local shops don't seem to have the appropriate replacement burners in stock for my 'ancient' grill because they've cleared out all the 'old stuff' to make way for a whole section of 'smokers and accessories.'

 

[betarhoalphadelta]

OK, so my wife is not a huge fan of overly smoked meats so I am looking for something that I can get a hint of flavor but not the intense smoke that most of my cooks on my propane smoking chamber get. I was talking to a coworker about a gravity feed charcoal grill and he says he really enjoys it. He said he adds just a few wood chunks and gets a small amount of smoke flavor with the overall flavor of the rub and bbq itself. So, my question is, how many of you folks might have one and what are your opinions on them? Any other BBQ's that you are all using that you like and would like to share on? Any and all input is welcome. Thanks in advance. Dino

What is your current grill/smoker lineup, and what are all the things you expect to ask this unit to do? Budget?

I assume when you say gravity feed charcoal grill, you're talking about something like this Masterbuilt grill?

 

[DonT]

I have a pellet grill that doesn't put out a ton of smoke, but they're expensive. I got it for the hands off nature of it, instead of tending a stick fire. I'm picking up a simple weber kettle grill soon that I'll use wood chunks to smoke. I figure you can use as much or as little wood as you want to vary the smoke factor. I'm getting it for the hands on nature of it...

 

[DBhomebrew]

Weber kettle. Everything from DIY bacon, pork shoulder, pork chops, steak, showpiece roasts, chicken wings, veggies galore, Thanksgiving turkey. Real charcoal, not briquettes, for classic non-smokey grill flavor. Add smoke wood as desired.

I should add that I use an accessory for low&slow cooking.

https://www.smokenator.com/how-smokenator-works/

 

[redrocker652002]

OK so you guys, as usual, gave a lot of info. So, as of now, my rig is a simple Weber propane grill. I don't really have a budget per se, but the accountant, wife, will for sure reel me in when I try and get a full on outdoor kitchen. LOL. I tried using the smoke tube but could not get that to work. I have actually thought of going back to basics with a Weber kettle and adding a few chunks to the fire to get a bit of smokey flavor without it being overpowering. So, with that said, you folks as always are a wealth of info.

 

[Happy Tails Brewing]

I like to use my weber kettle for everything. They are reasonable priced. Last forever and are very versatile. I can get high heat, and make a good steak, grill up some tasty burgers, or set it up to go low and slow, and make tender juice pulled pork, or brisket. Only downsides are you have to want to cook with charcoal, be willing to tweak vents as you cook, and not as much room for food as other some other options. It is overall a great grill and is a good value for the price you pay, and what this grill will do.

 

[ITV]

My go to for smoked meats is my Weber Smokey Mountain smoker. The smoke intensity is based on the type and quantity of wood used.
Due to the water pan between the charcoal and grill rack provides a very stable cooking temperature and keeps the meat moist.

I also have a Weber kettle and a Vision ceramic (Big Green Egg knockoff) grills.

 

[hottpeper13]

+1 on the Vision. Grilled smash burgers yesterday and will be making pizza at 600* today.

 

[SFC Rudy]

I’ve used Weber kettle grills for years, and still do. I do all my grilling on it.

I bought a Kamado joe and really like it. This gets peoples noses bent out of shape, but I can smoke meat on my Weber that is just as good as on the Kamado Joe. Only difference is I have to fiddle with the Weber during the cook and the Kamado Joe is like cooking in an oven once you get the temperature stabilized. Bonus with the Kamado is it makes great pizza.

Pellet grills are the easy bake ovens of bbq. I have a traeger and it’s only good for hotdogs

 

[betarhoalphadelta]

OK so you guys, as usual, gave a lot of info. So, as of now, my rig is a simple Weber propane grill. I don't really have a budget per se, but the accountant, wife, will for sure reel me in when I try and get a full on outdoor kitchen. LOL. I tried using the smoke tube but could not get that to work. I have actually thought of going back to basics with a Weber kettle and adding a few chunks to the fire to get a bit of smokey flavor without it being overpowering. So, with that said, you folks as always are a wealth of info.

Got it.

If all you want for is the smoking, a Weber Kettle would work nicely. From what I understand, it's more work than a lot of other smokers, but it's going to come in WAY cheaper than a pellet grill or a gravity-fed charcoal smoker like the Masterbuilt. Both are good ideas, but IMHO they don't do anything better enough than your propane grill to be worth the extra money.

If you want it to be more versatile in general, I'd recommend a kamado like the Vision ceramic, a Big Green Egg (the OG), or the like. (I should mention I own two sizes of Kamado Joe, so I'm all in on this.) A kamado will give you the ability to smoke without it being overpowering. But it's also better for high-temp searing than your propane grill, and can be used really well for indirect cooking when using a heat deflector but still getting charcoal flavor and/or smoke.

 

[Willy]

I like the smoke taste, but not in large amounts. So, when I got a smoker, I went with an inexpensive model from Cuisinart - about $200, that has a very powerful heating element that goes to about 400°F if you want. It offers two "bowls, one is for water, one is for wood chips. More water and less wood chips gets me to my happy place for - the "just right" amount of smoke. Really like it and it doubles as a warmer during the holidays when family comes over in droves. (Looks like it is now $220, but still a pretty good deal).

Amazon.com : Cuisinart 30" Electric
Smoker, 3 Adjustable Racks, Large Capacity BBQ Meat Smoker, Water & Wood Trays for Smoked Meat, Brisket, Salmon & Jerky, Adjustable Temperature Control : Patio, Lawn & Garden https://share.google/kpXt5LobeVY1UKGMQ

 

[pfabsits]

I have been very happy with my Pit Boss pellet grill. It is pretty versatile. You can set at a smoke mode that maintains a variety of low temps from 180 to around 230 oF. It has other temperature setting in which I find myself using 350 oF frequently. Recently I picked up a flat-top griddle off Amazon that fits perfectly so I now have can make smash burgers. The one I purchased looks like the one below.

Pit Boss was started after the original owner of Treager sold the company. The Pit Boss is the same just at a lower price point. There is a hopper that feeds the pellets at differing rates based on function. There is a small blower motor that runs as well. There is an insert over the fire pot that can be opened to expose slits for searing. I find it to be a cross between the flavor of a charcoal grill and the convenience of propane. A bag of pellets runs around $16 (Pit Boss is again less expensive) for 40 lbs and lasts longer than a bag of charcoal.

I recently acquired a Big Green Egg that had the base broken. Cost a bit to fix. It is definitely a lot more smokier than the pellet grill. My brother used fro steaks while I am biased towards smoking. The pellet grill is more convenient for cooking a steak.

My 2 cents worth. Noting like grilling and enjoying a cold brew on a hot day!

 

[BRbarfanTimmy]

I've had a green egg for over 15 years and that would be my first recommendation if within budget. Super versatile for whatever you want to cook. I would also second the Weber kettle recommendations. I used one for ten years before the egg and my father always grilled on one. I also have a Weber gas grill for quicker cooks or side dishes.

 

[phbern]

I recently bought the OK Joe Judge grill which I like very much. I haven't used it for smoking since I have the Longhorn smoker, but the Judge could easily do a good job of smoking as well. It's shaped like a smoker and has an adjustable height coal tray so the coals can be a good distance from the meat. I used to have a Weber kettle that I smoked on before I got the Longhorn; the Judge would be a lot better.

 

[YeastFeast]

Best money I ever spent (and I’m a cheap bastard) was my Big Green Egg XL 20 years ago. Nothing you can’t cook on that thing and can go completely smokeless (cookies, pretzels) to mega smoke if that’s your thing. Everything is warrantied for life (free ceramic parts if anything cracks).
Buy once and you have your grill, smoker, dehydrator, oven, etc. for life.
If you live in a place that has seasons & cook throughout the calendar, it makes all the difference in the winter. (Wisconsin).

 

[TheDudeLebowski]

I hear you with smoke and the propane Weber grills. I do miss my 3 burner. It took an ice dam from the roof without a dent. The deck? Collapsed. I got a crazy deal on a 4 burner but it's waaaay to big. Great for cookouts tho.

I learned on a Akorn Kamado - it's a non ceramic, all metal smoker. I was afraid of the large investment of the ceramic. It was great to learn on tho. It teaches the use of the vents and patience of controlling the temp. I did get a fan controller and did make life easier. Altho it didn't have as much radiant heat, it still gets pretty hot. I did buy a fan controller for the vent and makes controlling the heat a lot easier.

This is what's in my garage and ranks.

1. Kamado Joe II - love it. Size of grilling space may be an issue with grilling steaks but great smoke and intense heat. There's an Ace Hardware store i stalk and I've gotten a ton of accessories for 75%. Rotisserie, cover
Soapstone, grill/griddle and pizza oven. I'd recommend. All these are compatible with the BGE

2. 22" Weber Anniversary Kettle - classic. Great for large BBQs and smoke. It's a beauty old school look.

3. Weber Smokey Joe Kettle - great for small.meals for two. Still gets the same cooking and smoking as the larger. Quick and easy to cook and clean.

4. Lodge Cast Iron Hibachi - nice hibachi feel. Small but can do burgers and fish for a nice couples atmosphere dinner. Great for skewers and kabobs. Adding a little bit of mild wood adds smoke like the kettles. Strong wood is hard to control the levels

5.;Oklahoma Joe 17" smoker - small and does smoke/grill well for its small size Well built. Cast iron adds radiant heat
I use this for tailgating and fishing trips. Portable, quick and easy.

6. Akorn Kamado - my first dive into learning

7. Weber four burner propane grill. Hardly ever use it exact for big events. Way to big for me. It also doesn't have a sizzler burner to really crank it up. It does get crazy hot but doesn't sear. Not that much smoke. Great news is my buddy is moving and giving me his 3 burner


My advice? The Kamado Joes have come down greatly in price. Learning on the Akorn was great but with all the access on the KJ let me quickly to it.. Don't get the fancy latest electronic controlled one if you're worried about price.


I am a frugal bastid and around here in the fall the big box stores, BJs, Ace just want to get rid of them. I visit multiple ones as many vary on what gets crazy discount sales. I think all these listed I got for half off at end of season sales except the KJII. Oh and the Lodge one. As you can see I like the novelty small ones and my garage is a mess.

Good luck on your next adventure

 

[redrocker652002]

Thanks to all who replied. You have all given me some things to think about. Size isn't really an issue as it is just me and my wife now for the most part. The kids are either out or getting ready to move out. I am going to do a bit more research on the Green Egg and those similar as they look pretty cool, but to be honest, the old Webber Kettle has caught my attention. It is inexpensive and going to back to simple seems like a good thing. I will have more time to sit and watch it with a brew in my hand and some music playing and that sounds pretty darn good to me. LOL. Anyway, any input is always welcome, so feel free to keep those posts coming. I appreciate any and all input.

 

[DBhomebrew]

Size isn't really an issue as it is just me and my wife now for the most part.

I wouldn't be tempted by the 18". It doesn't sound much smaller than the classic 22", but it really is. A couple steaks, a couple cobs, a handful of shrimp skewers, 18" fills up quickly.

 

[whoaru99]

My cousin has 26" Weber kettle.

We have used it any number of times to add a bit of smoke to something we didn't want to have full blown smoke/BBQ on his Recteq pellet rig. The Weber worked great by just tossing a chunk or two of wood on the hot coals.

26" is big but, IMO, that adds more flexibility for hot side/cold side work and indirect heating.

I am keeping an eye out for a used 26" Weber. Used but look like good shape 22" are pretty common around here and often a small fraction of new price, and commonly include other accessories, charcoal, etc.

 

[ITV]

I always had/have charcoal grills, when my son moved into a house he had a weber gas grill.
When he hosted a party I brought over my weber kettle charcoal grill for more grilling space.

Afterwards he sold his weber gas grill, based on the taste of the food between the grills, and bought a Trager pellet grill since he didn't like the "inconvience" of a charcoal grill but wanted a charcoal grill taste as he uses charcoal pellets.

If your use to a grill that you can turn on like an oven, a charcoal grill can be overwhelming (lighting the coals, waiting for them to burn down and cleanup afterwards). Fortunately my weber charcoal grill is equipped with a propane ignition system which uses a small propane tank to ignite the coals as I refuse to use lighter fluid.

 

[whoaru99]

Fortunately my weber charcoal grill is equipped with a propane ignition system which uses a small propane tank to ignite the coals as I refuse to use lighter fluid.

I use three pages of last week's newspaper crumpled up to light charcoal in a chimney.

Sometimes I use the charcoal chimney itself as a mini grill.

 

[ITV]

I use three pages of last week's newspaper crumpled up to light charcoal in a chimney.

That works just the same except for the floating paper ashes and that newspapers are becoming extinct.
The parifin starter cubes also works very well.

 

[whoaru99]

I really don't foresee a shortage of paper of some sort to feed it any time in the near future.

 

[ITV]

I don't either but for me I no longer get newspapers, only advertisement flyers which most have a waxy finish.

 

[whoaru99]

Worst case I expect 15 - 30 seconds of the 500k BTU weed burner torch would have the pile started to self sustaining point, LOL.

 

[YeastFeast]

...bought a Trager pellet grill since he didn't like the "inconvience" of a charcoal grill but wanted a charcoal grill taste as he uses charcoal pellets.

If your use to a grill that you can turn on like an oven, a charcoal grill can be overwhelming (lighting the coals, waiting for them to burn down and cleanup afterwards).

Every gas griller I've ever met thinks it's inconvenient & slow to use charcoal yet few or none that I've met have never tried it!
At home, I use nothing but an electric starter which takes 6 minutes to get hardwood charcoal going, then I pull it out and another 6 minutes with the lid down to reach 400ºF and ready to grill. Even gas grillers need to turn the heat on and wait like 10 minutes for things to heat up, right?

 

[ITV]

Every gas griller I've ever met thinks it's inconvenient & slow to use charcoal yet few or none that I've met have never tried it!
At home, I use nothing but an electric starter which takes 6 minutes to get hardwood charcoal going, then I pull it out and another 6 minutes with the lid down to reach 400ºF and ready to grill. Even gas grillers need to turn the heat on and wait like 10 minutes for things to heat up, right?

Agreed, but the gas grillers are also put off by the "clean up" involved with the ashes.

I view gas grills as an outdoor oven but I am willing to sacrifice the "inconvenience" of a charcoal grill for the "taste" that it produces.
But then again I also do my own oil changes & car maintenance.

 

[whoaru99]

But then again I also do my own oil changes & car maintenance.

If they don't find you handsome, they should at least find you handy.

 

[hottpeper13]

I use cotton balls soaked in 70% iso, place 3 around and light. No smell, no taste, and cheap.

 

[scrap iron]

For years I had a offset regular wood type smoker . It made great smoked meats but you had to check on it every 20-30 minutes to keep the right temp. Last year I bought OK Joe's pellet grill and smoker and love the ease of just filling the hopper with pellets and setting the temp. It takes about 20 mins to get to grilling temps and has a center cast iron grate for searing. The side grades are cast iron too, heats up fast and hold temps. I've just used it for grilling so far but plan on smoking a pork butt soon. The Joe's doesn't smoke the meat as much as the old offset did but it sure is easier to use. This unit is best for the convenance and too much smoked meat is bad for you anyway. For those with a pellet grill that don't want the smoke Royal Oak makes charcoal pellets from hard wood. They may burn hotter so be aware.

 

[99-svt]

I've got a recteq pellet grill and I don't find the smoke flavor overpowering when I have slow smoked meat. I've also used it for grilling burgers and hot dogs and at high temps, I've used it as a pizza oven. Maple bourbon pecan pie smoked over pecan wood has hints of smoke flavor but the cherry and strawberry pies I've done over cherry wood have definitely resulted in more of a sweet smokey flavor that compliments the fruit. I do like the hands off approach to the temperature control but the cost is a bit steep for some people.

 

[betarhoalphadelta]

I use cotton balls soaked in 70% iso, place 3 around and light. No smell, no taste, and cheap.

I use these fire starters. Probably not as cheap, but no smell or taste, and I don't need to need with a bag of cotton balls or a bottle of alcohol...

 

[hottpeper13]

They're already in the medicine chest, so multi - taskers.

 

[InspectorJon]

Waxed cardboard box from the grocery store produce section. A couple folded strips in the bottom of the charcoal lighter does the trick.

 

[BRbarfanTimmy]

Worst case I expect 15 - 30 seconds of the 500k BTU weed burner torch would have the pile started to self sustaining point, LOL.

I use an MAP torch. Works on lump and briquettes with or without a chimney.

 

[GMC]

OK, so my wife is not a huge fan of overly smoked meats so I am looking for something that I can get a hint of flavor but not the intense smoke that most of my cooks on my propane smoking chamber get. I was talking to a coworker about a gravity feed charcoal grill and he says he really enjoys it. He said he adds just a few wood chunks and gets a small amount of smoke flavor with the overall flavor of the rub and bbq itself. So, my question is, how many of you folks might have one and what are your opinions on them? Any other BBQ's that you are all using that you like and would like to share on? Any and all input is welcome. Thanks in advance. Dino

 

[whoaru99]

I use an MAP torch. Works on lump and briquettes with or without a chimney.

I have one cylinder left of the real/original MAPP gas. That's reserved for special occasions, mainly plumbing related, where higher heat or faster heating is needed but still in the propane torch style/form factor.