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-   -   Favorite Charcoal Grill (https://www.2coolfishing.com/ttmbforum/showthread.php?t=2623211)

DA REEL DADDY 12-18-2018 10:08 AM

Favorite Charcoal Grill
 
I've been using an old smokey for quite a while now. The Weber grill I'm using at the deer lease I've been impressed with and really like it. It's one of those that's built onto a table so there's room to lay your steaks and chicken down. Now that my Smokies on the last leg I'm thinking about buying a Weber. I'm just looking for suggestions maybe there's some other grills out there. I would like to get something I could roll back and forth from under my patio cover and keep it stored under my patio cover.

Whether you found one that's custom-made or a shop that makes them, or commercial all your opinions will be appreciate it thanks.

By the way, I'm going to stick with charcoal so I'm not interested in propane grills right now.

fishit 12-18-2018 12:21 PM

Char griller akorn. Can get temps high for searing. Can smoke as well. Best bang for buck if charcoal is fuel source.

wakeupluis 12-18-2018 01:19 PM

any Kamado style grill. I have a Big Joe

ibtbone 12-19-2018 02:53 PM

weber kettle
 
i am a fan of the weber kettle grills. i have had the little one that you speak of also, great for traveling. i have the full size kettle at home and one at the deer lease. i have had the old smokey also, but have always preferred the kettle.
if you are a sams member, or have a friend who is, i would look really hard at the model they have branded with their own name. looks just like a weber. feels sturdy, looks well made, has the ash can like the upgraded weber grills also. just my opinion though. the weber is very versatile :texasflag

TXplugger 12-19-2018 09:10 PM

My old man had a Weber kettle for as long as I could remember so naturally I inherited one when I went off to college. Have a 22" and a 26" in the backyard now. Can sear steaks at 600-700 deg F or smoke brisket low and slow. Love mine.

karstopo 12-20-2018 09:01 AM

The things that are nice about the Kamado style, I’ve got the Large BGE, is that they can go direct or indirect heat and offer really hot, 700 degrees or go low and slow for all day and night without adding more fuel to everything in between and do it with precise temperature control. Plus, they hardly use any fuel, they don’t keep burning up the charcoal once you shut the air flow off. I can do many cooks with a 20 pound bag of lump charcoal. And they don’t seem to wear out or rust out. I’ve change a gasket, that’s about it.

The downsides are they aren’t portable. The cook surface isn’t all that big. And they cost more to get into, but after a while, that probably evens out with having to buy less fuel and not having them burn or rust out.

It’s like having a grill and an oven and a smoker rolled into one unit. I use an electric starter and those last a long time. They cost about $10. No lighter fluid to buy. Lump charcoal burns with a lot less ash and waste. I put chunks of whatever wood, oak, Cherry, hickory, orange, I want to add flavor.

DA REEL DADDY 12-20-2018 12:57 PM

I do not know much about the Kamato does the stand have wheeles where I could wheel it from under my patio to cook?

karstopo 12-20-2018 02:18 PM

They sell stands and tables with wheels.

wakeupluis 12-20-2018 08:15 PM

Quote:

Originally Posted by karstopo (Post 23632803)
The things that are nice about the Kamado style, I’ve got the Large BGE, is that they can go direct or indirect heat and offer really hot, 700 degrees or go low and slow for all day and night without adding more fuel to everything in between and do it with precise temperature control. Plus, they hardly use any fuel, they don’t keep burning up the charcoal once you shut the air flow off. I can do many cooks with a 20 pound bag of lump charcoal. And they don’t seem to wear out or rust out. I’ve change a gasket, that’s about it.

The downsides are they aren’t portable. The cook surface isn’t all that big. And they cost more to get into, but after a while, that probably evens out with having to buy less fuel and not having them burn or rust out.

It’s like having a grill and an oven and a smoker rolled into one unit. I use an electric starter and those last a long time. They cost about $10. No lighter fluid to buy. Lump charcoal burns with a lot less ash and waste. I put chunks of whatever wood, oak, Cherry, hickory, orange, I want to add flavor.


SPOT ON WITH MY THOUGHTS ON KAMADOS too. I use it as a pizza oven. As a smoker. As a grill. look up Costo Kamado Joe Roadshow. When they come around its about $400 off the price. But you cant go wrong with a BGE, Or any other brand. My suggestion Get the largest you are will to Pay for. Mine is 24" I believe.... Just right for me.

TXanalogkd 12-21-2018 07:25 AM

I love my old smokey and it has the extended legs. It's roughly 10 years old and it travels every where; camping, work, hunting, and family gatherings. I've always wanted the Weber but the smokey has room for my occasional beer can chickens.


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