Outdoor Grilling: What are you using?

obi_krash May 14, 2014

  1. TheCrabby1

    TheCrabby1 Skid Plates Supporting Member

    Messages:
    1,246
    Location:
    Burtonsville, Md
    I got this from the guy I work for on Saturday's from April thru November for the last 11 year's. It needed new burner's after 4 year's of being on a waterfront deck. I've had it so long I've replaced the burner's twice ; immediately when I got it and last year, about $200 All together. It's gas but for free I can live with it ! It took 3 of us to lift it on the deck , you can see where the bolt on end piece's bent up a little . Wonder if I could put a mild lift on ito_O 20200201_113827.jpg
     
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  2. TerryD

    TerryD Total Tease Supporting Member

    Messages:
    2,771
    Location:
    Covington, Va
    That's a nice grill even if it is profane. I'd cook on it!
     
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  3. TheCrabby1

    TheCrabby1 Skid Plates Supporting Member

    Messages:
    1,246
    Location:
    Burtonsville, Md
    It need's an external cleaning , the cover had a tear in it then rain water filled the drip tray and overflowed as u can see . It sear's and has a rotisserie thing I've never used , but the best part; Free :) No , it didn't come with the bottle !! LOL Forgot to mention it's a JennAir .
     
    Last edited: Feb 2, 2020
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  4. Richard

    Richard Bought an X Supporting Member

    Messages:
    146
    Location:
    Oregon
    I agree, I have a Genesis. Top line build quality.
     
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  5. AlbatrossCafe

    AlbatrossCafe Bought an X

    Messages:
    126
    Location:
    Western WA
    Questionable pic but I have a Green Mountain Grill Daniel Boone model - a pellet grill. A smoker/grill combo that is direct competitor to a Traeger.

    I do all my grilling on this thing. It sears well enough as it can heat up to 500 degrees. I was worried at first that it would go through pellets like crazy. It starts to at 420+ degree F temps, but you don't need to hold it that hot for too long. At <400 degrees it is efficient. I don't see it being anymore of a PITA than gas.

    I like the flavor that comes with the smokiness. It makes the best ribs. Also I can control temps and it has temperature probes that I can monitor via app. So it's great for slow cooking. I can stick a big roast on it at 260 degrees and let it cook while I'm working on my X. Every once in a while I can check my phone or set an alert when the internal temp reaches 120 degrees and I need to flip it, for example.

    People say "ohh hurr durr you cook with a WiFi grill you aren't a real cook" but you still have to know what you are doing or you are gonna mess it up. Plus, most of it is in the preparation. This to me functions about like a gas grill but with the added bonus of being able to "bake" stuff as well.

    [​IMG]
     
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  6. FishCannon

    FishCannon Test Drive

    Messages:
    29
    Location:
    Tacoma, WA
    My wife got me a Traeger for Christmas this year, and I'm loving it. I cook breakfast for the family on it on Saturday mornings. Love the Smoke flavor, and versatility. I still have my gas grill, but haven't used it since I got the Traeger.
     
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  7. Zack.

    Zack. Wheeling Supporting Member

    Messages:
    425
    Location:
    Livermore, CA
    At home: Cheapo Weber gas grill that we got as a housewarming gift. Does the job just fine, and low maintenance.

    At the family cabin up in Tahoe: OG Weber charcoal grill. A bit of a struggle if you don’t plan appropriately, but frickin nailed it the last couple of times for that nice charcoal flavor.
     
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  8. robcarync

    robcarync Sliders

    Messages:
    976
    Location:
    Raleigh, NC
    Weber charcoal kettle grill. 22" inch. I use the "Slow n sear" charcoal basket insert, which allows you to do some crazy good smoked meats (pulled pork, ribs, chicken, turkey, Brisket, etc). It is also really good to cook steaks nice and slow to guarantee a nice medium rare finish.

    1. Pro: Having a cookout where you are smoking wood all day smells incredible.
    2. Pro: Food is so much better on charcoal because you can cook low and slow. Anyone can do burgers on propane in 10 minutes, but pull off a giant smoked pork butt? That is unique.
    3. Pro Cooking all day gives you a chance to drink bourbon and sit outside while it cooks.
    4. Con: Takess a long time to get started and get to right temperature. I use a propane torch for easy lighting and a "BBQ Dragon" device that basically is an adjustable fan to get good air flow to the coals. Makes it a bit easier. Once you learn, it isn't too difficult though.
    5. Con: Takes more practice and effort to learn. I learned from amazingribs.com and have done BBQ competitions on nothing but a weber kettle grill with good results. If you like cooking, its a good thing to learn. If you are not that excited about it as a craft of cooking, maybe not worth the effort. It definitely is more difficult than turning a dial to low, medium, or high temperature.
    All in all, I have cooked on charcoal and propane. Charcoal is totally better...but really effort prohibitive to get it going for something basic like a quick burger or a basic chicken breast. But if you are interested in BBQ style meats, or thick cut steaks, the kettle is so versatile. It is a family and friend favorite whenever the topic of cooking out comes up..."Rob do those smoked chicken thighs again" or "do those ribs again". I am a man...I have an ego I guess...I enjoy that aspect :)
     
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  9. robcarync

    robcarync Sliders

    Messages:
    976
    Location:
    Raleigh, NC
    Here are some photos of what I got going on today!

    I got the 22.5" Weber kettle with the legs chopped off. I have it recessed into a wooden grilling table, which works out pretty well for table space!

    I have the "Slow n Sear" charcoal basket. It has a built in V-notch that serves as a water pan. Fill it up with water, and it keeps the cooking chamber very humid, and also acts as a thermal buffer to help dampen temperature fluctuations. I can load up the basket and maintain a solid cooking temperature of ~250 F for 5+ hours.

    I got a baby back rack of ribs on for today...2 hours in! Mix of apple and hickory wood chips get sprinkled all in with the charcoal which makes a great flavor! SLowNSear.JPG Weber.JPG RIbs.JPG
     
  10. Prime

    Prime Some Kind of In Charge? Admin Super Moderator

    Messages:
    38,752
    Location:
    Denver-ish
    Unfortunately I've gone to gas. The only place for a grill at the house is in the deck. Since I have a walkout basement the deck is wood. And 10ft above grade. Charcoal on a wooden deck is a nono.
     
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  11. Xterrorista

    Xterrorista Skid Plates Supporting Member

    Messages:
    1,401
    Location:
    Aurora, CO
    Same. Minus wood and basement.. I wrap water soaked wood chips in tinfoil and get smoke that way. I'll leave a crack open at one end and set it on the grate above a flame till it smokes, then pinch it off till it's smoking how I want it and move off flame a bit. Then I'll start cooking.
     
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  12. robcarync

    robcarync Sliders

    Messages:
    976
    Location:
    Raleigh, NC
    I've cooked some great ribs, pulled pork, and other slow cooked meats with a propane grill. It isn't ideal, but there are a couple of tricks:

    1) Just because there is a burner, doesn't mean you have to turn it on. I will put one burner on the low heat setting, and drop a pork butt or ribs on the cooler side with no direct heat. This allows the chunks of meat to cook slower without direct heat.

    2) Use a water pan to act as a thermal buffer. Use a low profile foil pan, fill it with water, and put it under the grate and over the burner. The mass of water absorbs the intense direct heat, and prevents burnt edges. It also keeps the humidity up so everything stays nice and moist.

    3) I use dry wood chips wrapped in a foil pouch with tooth pick holes poked into it for air flow. I put them under the grate and near the burner so it starts to smoke.

    4) Get a good grill thermometer near the grate level so you can adjust the burners to an actual temperature. I am playing games with a non-uniform temperature gradient to get the temperature where I want. The average grill has a thermometer that is 6 inches above where the meat is. I use a digital thermometer that has two probes, one that snaps into a holder on the grate to monitor the temperature close the meat, and one that sticks into the chunk of meat. A good thermometer makes cooking so much more consistent for me.
     
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  13. 29erClan

    29erClan Bought an X

    Messages:
    111
    Location:
    Meh
    Lost the flip door on the Lodge cast iron grill years ago. Still love it.

    Resized_20200522_123153_7221.jpg

    High fat meat or go home!
     
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  14. TheCrabby1

    TheCrabby1 Skid Plates Supporting Member

    Messages:
    1,246
    Location:
    Burtonsville, Md
    Could I get mine Blackened ??:D
     
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  15. TerryD

    TerryD Total Tease Supporting Member

    Messages:
    2,771
    Location:
    Covington, Va
    Picked this up today.

    It's got 4 racks, a set of racks that will hold 5 racks of ribs, and two meat hanging hooks.
    20200710_180617.jpg

    Really looking forward to running it. Just doing a clean out run right now. It was a little dingy.

    Pretty sure I bought it from a drug dealer but for $100, I'm not gonna complain....
     
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  16. TheCrabby1

    TheCrabby1 Skid Plates Supporting Member

    Messages:
    1,246
    Location:
    Burtonsville, Md
    That was a good deal !! Make sure he didn't leave anything in there :confused: But if he did , I'll dispose of it for ya :D
     
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  17. CHUG

    CHUG Wheeling Supporting Member

    Messages:
    582
    Location:
    McMinnville, Orygun
    Nice score.. Make good Hot fire.. Or take Gopher torch and sterilize the thing good.. FIRE IS GOOD!!.. Pressure wash more fire.. Season it.

    hope not a meth cooker. If it smells like cat pee ( poor mans Meth). more fire!!!. Then smoke good wood to coat & Seal it up. Cook first meals for the Neighbors kids.. ;-)
     
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  18. TerryD

    TerryD Total Tease Supporting Member

    Messages:
    2,771
    Location:
    Covington, Va
    Just picked this up!

    Came with the small propane tank too!

    received_354283785577404.jpeg
     
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  19. TheCrabby1

    TheCrabby1 Skid Plates Supporting Member

    Messages:
    1,246
    Location:
    Burtonsville, Md
    I bet with some locking hinge's and Xterra ingenuity you could mount this in the trailer so it pop's up and out into a usable position .

    Does that mean I can have the smoker ?? :confused::D
     
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  20. TerryD

    TerryD Total Tease Supporting Member

    Messages:
    2,771
    Location:
    Covington, Va
    Sorry, smoker smokers stay where they are. I'm finally getting a good handle on what i like and I'm very pleased with my collection. I just wanted an upgrade for the kettle that has the built in table.

    Doing baked potatoes and chicken breasts tonight!
     
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  21. Brunnie

    Brunnie First Fill-Up (of many) Supporting Member

    Messages:
    265
    Location:
    Colorado Springs
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  22. CHUG

    CHUG Wheeling Supporting Member

    Messages:
    582
    Location:
    McMinnville, Orygun
    Nice looking, But might want to boost up your Fuse! Most plugs, are 10 amp. 15 amps. and Pushing 300F for a heat.. that is warm!

    if yea can regulate the heat, Slow cook Meat on the way to camp. ;-)

    report on how it does?.
     
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  23. TerryD

    TerryD Total Tease Supporting Member

    Messages:
    2,771
    Location:
    Covington, Va
  24. Brunnie

    Brunnie First Fill-Up (of many) Supporting Member

    Messages:
    265
    Location:
    Colorado Springs
    Power outlet is wired to an 100 amp fuse that feeds the inverter, so it has its own outlet, not a factory one. She picked up a Cookbook off Amazon specifically for this device. From what I've heard from truckers is for slow cooking, wrap the meat in foil, put that in the cooker, and cook for 4-5 hours (just like a crockpot). For already cooked food, reheat for maybe 60-90 minutes.

    Next weekend is a trip to Steamboat and we will give it a try on a couple of day trips.
     
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  25. TheCrabby1

    TheCrabby1 Skid Plates Supporting Member

    Messages:
    1,246
    Location:
    Burtonsville, Md
    I was thinking Zucchini bread , CRAB CAKE'S , pork butt. Make sure to post a review ! ;)
     
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  26. Xterrorista

    Xterrorista Skid Plates Supporting Member

    Messages:
    1,401
    Location:
    Aurora, CO
    Very interested in how it does. This could be a camp vittles game changer~
     
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  27. TerryD

    TerryD Total Tease Supporting Member

    Messages:
    2,771
    Location:
    Covington, Va
    Smoking some pork on the big boy... Bought a vacuum sealer today so next time this thing will be loaded to the gills!

    IMG_20200904_144420_904.jpg

    IMG_20200904_144420_905.jpg
     
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  28. Brunnie

    Brunnie First Fill-Up (of many) Supporting Member

    Messages:
    265
    Location:
    Colorado Springs
    ROAD TEST!!!! :D

    So the GF finds Calzones at the grocery store and we decide to test out the stove. About 30 minutes before lunch we wrapped them in foil, put them in the stove/oven, and plugged it in. After the 30 minutes was up we opened the stove, unwrapped the calzones and ate a nice hot sandwich. Two thumbs up for this thing.
     
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  29. TheCrabby1

    TheCrabby1 Skid Plates Supporting Member

    Messages:
    1,246
    Location:
    Burtonsville, Md
    I think it's dead you can take the I V out now !!:confused: Let me know how the Vac Seal does, I'll be getting one in the next 2-3 week's for freezing some crab meat this fall .
     
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  30. TerryD

    TerryD Total Tease Supporting Member

    Messages:
    2,771
    Location:
    Covington, Va
    It's becoming an addiction....

    Got it for $20!

    20200911_162328.jpg

    Gonna be gifting my Jumbo Joe (other black 22" kettle) to a buddy who's given me lots of tips for cooking over the years, and an authentic cajun jambalaya recipe with instruction.
     
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  31. Newb

    Newb Test Drive

    Messages:
    35
    Location:
    Charlottesvile, VA
    I'm using a weber charcoal pot (like pic above). I did gas for years, and it was convienient, but charcoal is my current favorite.
     
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  32. TerryD

    TerryD Total Tease Supporting Member

    Messages:
    2,771
    Location:
    Covington, Va
    Made some modifications to the Bandera's fire grate today. It made a good difference in my smoke quality and I played with fire control to keep the temperatures in check.

    We had some burgers left over from the cookout in the freezer so we thawed them and threw them on just for SnG. They turned out great with a little apple wood to sweeten them up.

    20200920_193249.jpg
     
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  33. TheCrabby1

    TheCrabby1 Skid Plates Supporting Member

    Messages:
    1,246
    Location:
    Burtonsville, Md
    Do you think there's a difference between a Granny - Red and delicious - winter green wood itself being used to smoke . Diif apple , diff wood ? just curious
     
  34. TerryD

    TerryD Total Tease Supporting Member

    Messages:
    2,771
    Location:
    Covington, Va
    I don't really know? I think that the variety doesn't affect the wood. It's the sweetness of the fruit wood and if there are flavor differences, no one has ever mentioned them in my research.
     
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  35. Xterrorista

    Xterrorista Skid Plates Supporting Member

    Messages:
    1,401
    Location:
    Aurora, CO
    I had to read this a few times to think I knew what you're talking about.

    Age of the wood being used will 100% give you a different flava'.. Any green wood will be stronger and have a different profile than seasoned wood. Older, dried out wood will be dusty and harsh-er tasting..

    Using two different types of apple will get different flavors but you'd prolly not notice unless you had two pits running and did a taste test that day. Altho, mesquite vs apple and you've got a different piece of meat altogether.
     
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  36. TerryD

    TerryD Total Tease Supporting Member

    Messages:
    2,771
    Location:
    Covington, Va
    I love the Webers! They're very versatile and you can get so many neat pieces to cook different styles of foods. I have the Pizza Kettle setup for mine and I'm looking to upgrade grates and get a Vortex soon.
     
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  37. Xterrorista

    Xterrorista Skid Plates Supporting Member

    Messages:
    1,401
    Location:
    Aurora, CO

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