What grill or smoker do you use

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Comments

  • fossyfossy Posts: 1,385
    edited October 2013
    BGEgg at home ...
  • WagnerRCWagnerRC Posts: 1,696
    going to give this a try to see how it works. Price is not bad at all.

    http://www.costco.com/Italia-Artisan-Pizza-Oven.product.100168182.html
  • StewStew Posts: 645
    edited November 2015
    Weber 22.5" kettle grill for charcoal. Masterbuilt 40" electric for smoking.
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  • JstasJstas Posts: 13,616
    I actually have 6.

    They are:

    - Brinkmann Trailmaster offset smoker
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    - Brinkmann Gourmet charcoal dome smoker (was a company gift for 5 years of service)

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    - Char Broil Deluxe Box Grill

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    - Perfectglo PG50400S

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    - Coleman table top grill

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    - Landmann Northern Lights XT

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    The PerfectGlo is a Chinese knock off. Kinda like Harbor Freight stuff where it's virtually the same as the brand name stuff but an "off brand" because it's the manufacturer of the brand name stuff copying the the brand name designs they make for the brand name. There was a dude rolling it out to the curb on trash day. I asked if he was pitching it. He said yeah, doesn't work. I asked if he wanted anything for it. He said no, just take it. So I threw it in the truck figuring it's at least worth a hunnert bucks in scrap stainless and brass! Well, a new side burner hose and a new valve later, works a dream! With the options it had, the MSRP was $349.99. The base grill was $229.99-$249.99. I think I've dropped $70 getting it back in working order again. Just gotta clean it now!

    Also, photographic evidence that I do actually cook on the Landmann. Some gratuitous food and fire shots too!

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  • Weber - tried others, but always came back to Weber charcoal grilles.
    Been using them since mid 70's.

    Al
  • codyc1arkcodyc1ark Posts: 2,539
    Blast from the past, I no longer have that Chargriller, using a Weber kettle that I rescued from my brothers shed and a infrared gas grill, that never gets used. I've been itching to try something new and get back into smoking, I may have narrowed my decision down to this - http://greenmountaingrills.com/products/grills/daniel-boone-pellet-grill-wifi/
  • steveinazsteveinaz Posts: 18,122
    My next grill will be a Traeger wood pellet rig.
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  • steveinazsteveinaz Posts: 18,122
    edited November 2015
    treitz3 wrote: »
    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

    Steaks are also killer over a campfire. My Mexican pal only BBQ's over wood. I think because the temps are so high, your meat ends up really juicy. There's nothing like campfire grub.
    Transport: Oppo BDP-103/USB HDD | Preamp/DAC: Benchmark DAC2L | Power Amp: Parasound Halo A21 | Speakers: PSB Imagine T2 | Cables: Signal Cable XLR; Kimber 8TC; DH Labs D-75 | AC Power: Panamax M5300-PM
  • voltzvoltz Posts: 4,848
    steveinaz wrote: »
    My next grill will be a Traeger wood pellet rig.

    this is the one you want Steve! they make them up north of my place and I'll own one someday when I retire and want to let the smoker do all the work for me :)

    http://www.yodersmokers.com/ys480-pellet-grill.html
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  • LibertycLibertyc Posts: 908
    Used many high-end grills, gas and charcoal. The best bang for the buck is the Weber Smokey Joe, but its limited in its size. Honestly I have grilled the best steaks on a old 40+ year old hibachi. Was better than my brothers $3000 grill LOL.
  • steveinazsteveinaz Posts: 18,122
    I currently have one those infrared deals, and it's pretty neat--no flare-ups with chicken or pork, but it cooks FAST so you have to adjust for it.
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  • tonybtonyb Posts: 28,725
    steveinaz wrote: »
    treitz3 wrote: »
    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

    Steaks are also killer over a campfire. My Mexican pal only BBQ's over wood. I think because the temps are so high, your meat ends up really juicy. There's nothing like campfire grub.

    Now that's what I'm talkin' about. Wood fired anything even ovens....all the best places for food use them. Italy, Brazil, Mexico...these places know food. One of these days I'll have one in the yard, pizza's/steaks/burgers over an open wood fire. Doesn't get any better than that gents.
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  • marvda1marvda1 Posts: 2,914
    edited June 2017
    i use this custom made offset smoker by rockin' w smokers. insulated firebox 24" x 48" cook chamber.
    http://www.rockinwsmokers.com/
    https://www.facebook.com/rockinWsmokers/
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  • la2vegasla2vegas Posts: 2,342
    edited June 2017
    marvda1 wrote: »
    i use this custom made offset smoker by rockin' w smokers. insulated firebox 24" x 48" cook chamber.
    http://www.rockinwsmokers.com/
    https://www.facebook.com/rockinWsmokers/

    Man, with a smoker like that it says you mean business. Very nice.
    2.3TL, 3.1TL, SDA 2B, SDA II, 7B, 7C, 7 series 2, 10B, 5JR+, 5JR, 5A, 4.5, 4, RTA 11T X2 pairs, RTA 8T, LSI9, LSI7, RTI A7, RTI A3, CSI A4, CSI A6, F/XI A4, RTI4. That's all for now.
  • BlueMDPickerBlueMDPicker Old Polk Posts: 6,888
    Napoleon Prestige 500 natural gas grill with infrared side and rear burners (and rotisserie). Made in North America (Canada).


  • trav0810trav0810 Posts: 903
    edited June 2017
    I just bought a Pellet Smoker/Grill. One of the best purchases I have ever made.

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    The difference between genius and stupidity is; genius has its limits.” -Albert Einstein

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  • la2vegasla2vegas Posts: 2,342
    Now I've seen everything. o8dik8rbj68l.jpg
    2.3TL, 3.1TL, SDA 2B, SDA II, 7B, 7C, 7 series 2, 10B, 5JR+, 5JR, 5A, 4.5, 4, RTA 11T X2 pairs, RTA 8T, LSI9, LSI7, RTI A7, RTI A3, CSI A4, CSI A6, F/XI A4, RTI4. That's all for now.
  • la2vegasla2vegas Posts: 2,342
    6vejm8xsq46b.jpg
    2.3TL, 3.1TL, SDA 2B, SDA II, 7B, 7C, 7 series 2, 10B, 5JR+, 5JR, 5A, 4.5, 4, RTA 11T X2 pairs, RTA 8T, LSI9, LSI7, RTI A7, RTI A3, CSI A4, CSI A6, F/XI A4, RTI4. That's all for now.
  • la2vegasla2vegas Posts: 2,342
    9cwqyc5fauva.jpg
    2.3TL, 3.1TL, SDA 2B, SDA II, 7B, 7C, 7 series 2, 10B, 5JR+, 5JR, 5A, 4.5, 4, RTA 11T X2 pairs, RTA 8T, LSI9, LSI7, RTI A7, RTI A3, CSI A4, CSI A6, F/XI A4, RTI4. That's all for now.
  • BlueBirdMusicBlueBirdMusic Registered User Posts: 261
    My grill doesn't have a smoking head but is does get HOT quickly.

    I am not a patient person when waiting for charcoal to reach the appropriate temp.

    I have a TEC Patio II infra-red grill purchased in 1998. It has two 18,500 BTU ceramic burners. I have refurbished the burners twice. I also have a portable Solaire infrared. The pictures below are stock pictures.

    A joint venture between Charbroil and TEC started the infra-red business for Charbroil. Lowe's was the retailer for the first product and the venture failed.

    My favorite grilling recipe (pork chops) is from Jacques Pepin which is in the Julia & Jacques Cooking At Home ©1999 book. It requires a hot temperature and one literally times the grilling in two minute segments. A no-fail recipe.

    http://abcnews.go.com/GMA/JuliaChild/recipe/jacques-pepins-grilled-pork-chops-8222689


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