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You can get a Weber grill screaming hot. Just load it up.
Love outdoor cooking and have been through a number of grill types, but once I got my Blackstone cast iron flat top I sold my grills and will never look back. I can do so much more on it than a grill and get a better maillard reaction. Between it and my smoker, I’m all set.
slobake
resident ... something
Getting hungry looking at this thread. Some amazing grillers here.
When I lived in San Francisco getting to my back yard required a trip down a narrow winding stair case through two doors and through the garage. I used to head down to my tiny back yard grill in the chilly S.F. weather. Always wanted to head out my back yard to grill and enjoy a nice yard.
Now I am living in the East Bay where we have actual summers and I walk out a sliding door to my yard. I don't have the grilling skills that others have but I am enjoying grilling our food and sitting in our back yard to enjoy it ( at least until the mosquitos come out).
Having my kitchen remolded to my kitchen is in my back yard. Have the Weber propane grill, a camp stove, a small toaster oven and a George Foreman grill. We also moved our old microwave into the garage. Mrs. slo and i have been enjoying the experience.
When I lived in San Francisco getting to my back yard required a trip down a narrow winding stair case through two doors and through the garage. I used to head down to my tiny back yard grill in the chilly S.F. weather. Always wanted to head out my back yard to grill and enjoy a nice yard.
Now I am living in the East Bay where we have actual summers and I walk out a sliding door to my yard. I don't have the grilling skills that others have but I am enjoying grilling our food and sitting in our back yard to enjoy it ( at least until the mosquitos come out).
Having my kitchen remolded to my kitchen is in my back yard. Have the Weber propane grill, a camp stove, a small toaster oven and a George Foreman grill. We also moved our old microwave into the garage. Mrs. slo and i have been enjoying the experience.
Gas griller here although I did go through a charcoal BBQ revival phase a few years ago.
When I smoke, I use the indirect gas grill method. An aluminum pan with water soaked wood chips (depends but either hickory, apple or mesquite) over the heat and the meat on the upper rack with the lid open just a crack. Keep it at around 200F. Usually chicken, ribs, steak or burgers but I do enjoy kabobs and I want to try smoking a brisket at some point.
Don’t have a fancy grill, but it’s stainless steel with cast iron racks and a side burner. Use it 3-4 times a week between May and November.
Surf and Turf!!!!
When I smoke, I use the indirect gas grill method. An aluminum pan with water soaked wood chips (depends but either hickory, apple or mesquite) over the heat and the meat on the upper rack with the lid open just a crack. Keep it at around 200F. Usually chicken, ribs, steak or burgers but I do enjoy kabobs and I want to try smoking a brisket at some point.
Don’t have a fancy grill, but it’s stainless steel with cast iron racks and a side burner. Use it 3-4 times a week between May and November.
Surf and Turf!!!!
I grill probably 150 times a year! If you can cook it in an oven, you can cook it on a grill. Diving a little deep here, but most of the meats I now grill have been put into the Sous Vide to precisely cook the meat to temperature. Cheap cuts become expensive cuts simply by using the Sous Vide. Chicken comes out so tender that one can easily lose some from pot to grill.
My grill has a side burner an "infra red" burner, so a lot of the times, I simply cook in the Sous Vide and brown on that burner. Since the Sous Vide does not render fat, typically I have flames shooting off that burner for the entire 1 minute the meat is on the grill. You won't need a steak knife to eat your steak!
Fishheadjoe
My grill has a side burner an "infra red" burner, so a lot of the times, I simply cook in the Sous Vide and brown on that burner. Since the Sous Vide does not render fat, typically I have flames shooting off that burner for the entire 1 minute the meat is on the grill. You won't need a steak knife to eat your steak!
Fishheadjoe
Never going back to gas. This is the easiest, cleanest, most efficient grill I've ever owned. From 250ºF for 12 hours smoking, to 700-900ºF high heat for a steak. Easy.
Cleanup is simple. I've made brisket, scallops, ribs (both kinds), smoked fish, many chickens & game hens, steaks aplenty, pork butts, bacon & eggs, burgers, vegetables, and a whole bunch of things on this, and never once been disappointed. Not cheap, but worth every penny.
You definitely need a Kamado style grill. It's more sitting back and enjoying the garden than it is spending time at the grill. It's a smoker, it's a grill, it's an oven (for those TNC afternoons), it's a flattop, it's a pizza oven, it's a tandoor... depends on how you want to play.
Between my san, my SIL and me, we have owned every type of grill and smoker there is. What I've learned is that it doesn't matter what equipment you use. You just have to understand what's happening when you cook meat and how to use the gear you have to achieve the results you want. It's not rocket science, but it is science.
I have a Kamado, and despite using it plenty of times, I’m never able to get the temp to stay at a consistent level. I’ve tried everything recommended on every grilling forum, but I still can’t make it happen.
I have a nice Thermoworks dual temp thermometer for accurate reading, but my big problem is rapid dropping or increasing in temp. Any advice on how to set it and forget it?
I have a nice Thermoworks dual temp thermometer for accurate reading, but my big problem is rapid dropping or increasing in temp. Any advice on how to set it and forget it?
I'm a big fan of grilled fish of all kinds.
I like to grill veggies on the side (grilled in aluminum foil packets) to complement the fish. Usually diced potatoes or tomatoes with seasonings (onions, garlic, peppers, butter, herbs).
I like to grill veggies on the side (grilled in aluminum foil packets) to complement the fish. Usually diced potatoes or tomatoes with seasonings (onions, garlic, peppers, butter, herbs).
Went to the Home Depot yesterday and picked up that very grill! Florida is on a "Tax Holiday" right now so it was an even better deal than I was expecting.
The Box:
Firebox full of goodies!
Two hours later:
Pristine grates, I have not had a new grill in about 12 years or so.
The wee smoker box:
Dashboard:
I fell off the "Charcoal Only" wagon about two years ago, but I would not mind getting a Kamado grill again. Unfortunately, they are cost-prohibitive at this point.
I've been a vegetarian for about thirty years, but when I did eat meat, it was NY strips on the grill, and the way I did it was to "wipe it's a**, and walk it through the fire". Also, bratwurst, and Italian sausages.
My father used to collect apple, pear, and other fruit tree twigs and branches from nearby orchards, and fill a five gallon bucket with water, put the twigs and branches in the water, and put a brick on top to keep them submerged for a few hours. He would put those on top of the coals on one of those old 1950s charcoal grills that he had. He would make the hamburger patties very thin. They would have a red color to them with the apple wood. The flavor was amazing!
I have owned many of the various Webber kettle grills, and think that you can't go wrong for the price. The smallest ones are easy to take on the road, and work great.
Now my outdoor cooking interest is to make wood fired pizza. I need something that can go to 800 or more degrees. Pizza takes less than three minutes at that temp.
The Big Green Egg looked interesting, but the cost is more than I want to spend. I have looked at igloo shaped wood fired pizza ovens as well, but they are also very expensive.
I have a nice 100% stainless steel gas grill that I used on my pontoon boat, but if I try to to cook corn in the husks, its just does not produce enough heat to do the job.
There are numerous LP fired outdoor pizza ovens that I have looked at, but I have yet to find something I am willing to spend the money on.
I like to do meatless kebobs, and seared veggies like peppers and such.
Any recommendations on outdoor pizza cooking would be appreciated. I bet someone here has done it on a Webber. I gave all my Webbers away a long time ago, but I might spring for a new one. I bet a good pizza stone on a charcoal fired Webber would work pretty good. Has anyone here tried that?
My father used to collect apple, pear, and other fruit tree twigs and branches from nearby orchards, and fill a five gallon bucket with water, put the twigs and branches in the water, and put a brick on top to keep them submerged for a few hours. He would put those on top of the coals on one of those old 1950s charcoal grills that he had. He would make the hamburger patties very thin. They would have a red color to them with the apple wood. The flavor was amazing!
I have owned many of the various Webber kettle grills, and think that you can't go wrong for the price. The smallest ones are easy to take on the road, and work great.
Now my outdoor cooking interest is to make wood fired pizza. I need something that can go to 800 or more degrees. Pizza takes less than three minutes at that temp.
The Big Green Egg looked interesting, but the cost is more than I want to spend. I have looked at igloo shaped wood fired pizza ovens as well, but they are also very expensive.
I have a nice 100% stainless steel gas grill that I used on my pontoon boat, but if I try to to cook corn in the husks, its just does not produce enough heat to do the job.
There are numerous LP fired outdoor pizza ovens that I have looked at, but I have yet to find something I am willing to spend the money on.
I like to do meatless kebobs, and seared veggies like peppers and such.
Any recommendations on outdoor pizza cooking would be appreciated. I bet someone here has done it on a Webber. I gave all my Webbers away a long time ago, but I might spring for a new one. I bet a good pizza stone on a charcoal fired Webber would work pretty good. Has anyone here tried that?
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I used a $99 Char Broil gas grill for nearly 20 years before it rotted out. I had replaced the burners 2x and it worked fine for many years. Finally ditched it when we inherited a Char Broil "Tru Infrared" grill from my late Father in Law.
Never liked that grill, other than the side burner that my $99 version didn't have. This thing has the most inconsistent heat across the cooking surface, so I rarely if ever use it.
In its place I've got a $49 camping grill (Mr. Broil) that I've been using for the last few years. Rather than using the 1 lb Coleman cylinders, I bought the $14 adapter from Amazon so I can use my large propane tank.
This cheap grill works fine, it cooks food like it should. We're empty nesters so I don't need anything excessively large.
Never liked that grill, other than the side burner that my $99 version didn't have. This thing has the most inconsistent heat across the cooking surface, so I rarely if ever use it.
In its place I've got a $49 camping grill (Mr. Broil) that I've been using for the last few years. Rather than using the 1 lb Coleman cylinders, I bought the $14 adapter from Amazon so I can use my large propane tank.
This cheap grill works fine, it cooks food like it should. We're empty nesters so I don't need anything excessively large.
