Looking for opinions on my next grill

[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.