What grill or smoker do you use

InthefadeInthefade Posts: 177
edited October 2013 in The Clubhouse
While I cooked a few steaks tonight I wondered what kind of grills or smokers people have.

I have a Big Green Egg.

With the cooler weather coming down on us soon (NE Ohio) I was curious who else has a ceramic cooker. I use mine well into the cold season.

I also has an fairly nice propane grill. Sadly it's put to warming duty for large get togethers otherwise it just sits covered up.

So what do you use to cook your meat?
Post edited by Inthefade on
«13

Comments

  • treitz3treitz3 Posts: 11,903
    edited September 2013
    BGE

    Tom
  • Msabot1Msabot1 Posts: 1,727
    edited September 2013
    Webber...all the way!...use only hardwood Lump charcoal...when I lived in the Southwest I used mesquite.
  • Mikey081057Mikey081057 Posts: 4,595
    edited September 2013
    Bradley Digital 4 rack smoker.

    Load it up and let it go and stuff comes out perfect. Made ribs today... used the 3-2-1 method and they came out perfect.
  • nbrowsernbrowser Posts: 6,272
    edited September 2013
    Old, custom built infrared BBQ, natural gas powered...works extremely well
  • SherardpSherardp Posts: 8,042
    edited September 2013
    Masterbuilt Electric Smoker, Weber for gas grill.
  • mhardy6647mhardy6647 Posts: 13,897
    edited September 2013
    Tried and true Weber "One Touch". I've had mine since the early 1990s - I occasionally 're-animate' parts (e.g., replaced the handles about 10 years ago). When I finally learned that a chimney is the BEST way to start a hot, even charcoal fire... I think there's (still) nothing better for grilling.

    It would be nice to have a real smoker... might look in to that after full-time retirement :-)
  • WLDockWLDock Posts: 1,950
    edited September 2013
    Webber with Kingsford charcoal. I light the coals by putting them off to the side in a pile then I use a propane torch inserted through the vent holed at the bottom. After about 10-15 minutes, spread them out.
  • badchadbadchad Posts: 335
    edited September 2013
    WLDock wrote: »
    Webber with Kingsford charcoal. I light the coals by putting them off to the side in a pile then I use a propane torch inserted through the vent holed at the bottom. After about 10-15 minutes, spread them out.

    Same. I use newspaper and a briquette chimney to get it started. One of the nice things about the chimney is that you can actually re-use old charcoal. It's not like charcoal is expensive or anything, but with just the old lady and I, sometimes I hate to get the entire grill going for three hamburgers.
  • brussbruss Posts: 1,027
    edited September 2013
    Yoder cheyenne for the smoker. good ol webber for the burgers n such
  • codyc1arkcodyc1ark Posts: 2,539
    edited September 2013
    Chargriller Duo with the side fire box. I've had it for three or four years and have been happy. Although, I'm keeping an eye out for a weber performer sale this fall.
  • jgido759jgido759 Posts: 578
    edited September 2013
    used the 3-2-1 method and they came out perfect.

    Out of curiosity, what is the 3-2-1 method?
  • txcoastal1txcoastal1 Posts: 7,443
    edited September 2013
    jgido759 wrote: »
    Out of curiosity, what is the 3-2-1 method?

    open smoke 3 hours, wrap 2 hours, open 1 hour
  • mhardy6647mhardy6647 Posts: 13,897
    edited September 2013
    txcoastal1 wrote: »
    open smoke 3 hours, wrap 2 hours, open 1 hour

    :-) Thanks!
    I am glad someone asked; I didn't know, either, and I was awfully curious, too.
  • adb3daadb3da Posts: 357
    edited September 2013
    Weber Performer for charcoal grilling

    Weber Genesis E-310 for gas grilling

    Weber Smokey Mountain Cooker for smoking

    :)
  • Midnite MickMidnite Mick Posts: 1,592
    edited September 2013
    Total ignorance here but what is different about a Weber that people like?

    Thanks Mike
  • heartystatueheartystatue Posts: 330
    edited September 2013
    I,m exactly the sane as sherardp. Masterbuilt electric for smoking (Too freakin easy) and 22" Weber for charcoal grilling only.
  • mhardy6647mhardy6647 Posts: 13,897
    edited September 2013
    Total ignorance here but what is different about a Weber that people like?

    Thanks Mike
    For me, it is eveness of heat, predictability of cooking, and the grille's intrinsic physical quality. Mine is over 20 years old, sits outside all season year after year and is still rust free. The cooking grate still shines if I actually scrape and scrub the gunk off of it, too :-)

    I see much, much newer (and FAR more expensive) Weber gas grilles on the scrap metal pile at the town dump almost weekly. There's something to be said for simplicity... heh, sort of like single-ended, Class A vacuum tube amplifiers running direct-heated triodes ;-)
  • codyc1arkcodyc1ark Posts: 2,539
    edited September 2013
    Total ignorance here but what is different about a Weber that people like?

    Thanks Mike

    My mom had one when I was a kid, charcoal kettle style. Sat outside year round without any issues, maybe a grate every four years. I've had this duo for three years, covered until the sun killed the cover one year in and it's starting to rust and fall apart. Plus, they are so easy to cook on.
  • codyc1arkcodyc1ark Posts: 2,539
    edited September 2013
    mhardy6647 wrote: »
    For me, it is eveness of heat, predictability of cooking, and the grille's intrinsic physical quality. Mine is over 20 years old, sits outside all season year after year and is still rust free. The cooking grate still shines if I actually scrape and scrub the gunk off of it, too :-)

    I see much, much newer (and FAR more expensive) Weber gas grilles on the scrap metal pile at the town dump almost weekly. There's something to be said for simplicity... heh, sort of like single-ended, Class A vacuum tube amplifiers running direct-heated triodes ;-)

    What it it that they say about great minds again? :biggrin:
  • ThortonThorton Posts: 915
    edited September 2013
    mhardy6647 wrote: »
    For me, it is eveness of heat, predictability of cooking, and the grille's intrinsic physical quality. Mine is over 20 years old, sits outside all season year after year and is still rust free. The cooking grate still shines if I actually scrape and scrub the gunk off of it, too :-)

    +1. My Weber is about 15 years old and I wouldn't trade it for anything else.
  • Mike ReeterMike Reeter Posts: 3,004
    edited September 2013
    We have three Webers; gas, charcoal and bullet style smoker. Have looked at others, but have always stayed with the tried and true.
  • Msabot1Msabot1 Posts: 1,727
    edited September 2013
    My current Webber I bought in 97....not one speck of rust.......like the indirect heat method with a drip pan underneath the meat...burgers and steaks get thrown on an even layer of coals. Had a custom smoker with outboard firebox when I lived in Houston..gave it to a neighbor buddy...it was like giving up an old friend!
  • RivrratRivrrat Posts: 2,110
    edited September 2013
    A Char-Broil Commercial grill and a Webber Smokey Mtn Cooker for our smoker.
  • ConradiclesConradicles Posts: 5,359
    edited September 2013
    mantis wrote: »

    I use the smaller version and really like that grill.

    A good smoker is on my list.
  • jgido759jgido759 Posts: 578
    edited September 2013
    txcoastal1 wrote: »
    open smoke 3 hours, wrap 2 hours, open 1 hour

    Thanks, I'll have to try that method.:mrgreen:
  • txcoastal1txcoastal1 Posts: 7,443
    edited September 2013
    jgido759 wrote: »
    Thanks, I'll have to try that method.:mrgreen:

    It varies especially regulating the temp for the 1st 2-3 hours...but if you f-it up you'll have jerky on a bone, guests maybe disappointed but who cares 'cause I like jerky:cheesygrin:
  • DabutcherDabutcher Posts: 1,245
    edited September 2013
    Big Green Egg. Wifey bought it for me for my 50th birthday! Grill year round up here. Always had Webers before that. I mostly slow cook everything. Sept fish and burgers. Peace. D
  • tonybtonyb Posts: 27,210
    edited September 2013
    I smoke while I grill, does that count ?

    Just a simple gas Charbroil, but I'm thinking of a firepit for wood grilling. Something about that open firepit from the camping days that I still crave. Wouldn't mind a nice pizza oven either.
  • treitz3treitz3 Posts: 11,903
    edited September 2013
    Tony, the wife and I still swear that the best bacon, egg and cheese muffin we have EVER had was cooked in a cast iron skillet over an open wood flame. No matter how many times we have tried to emulate this, nothing has ever come even remotely close. No matter the cooking method. Don't think. Do. Be like Nike.

    Tom
«13
Sign In or Register to comment.

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!