Charcoal Grills - In the market!

Jstas · July 2011

steveinaz wrote: »

Cabelas carries the Texas for $999, and I *think* shipping is free. As far as corn pellets, couldn't tell you fo sure John.

Yeah, I know, that's where I got the price from.

Jstas · July 2011

TECHNOKID wrote: »

If you are looking just for good charcoal BBQuing a reasonable pricing here some DIY idea; http://www.planetbarbecue.co.uk/shopdiy.htm

Yeah. My township prohibits stuff like that anymore. Too many houses burning down from improperly built ones.

Jstas · July 2011

I-SIG wrote: »

As was already said, if you wanted commercial-level gear, shoulda said so up front.

If you wanted something on trailer, why not get one of those units that look like a revolver? :eek:

Wes

Jstas · July 2011

treitz3 wrote: »

These are just some of the benefits. There are many more. I posted this not to be "that guy" but to help you out in your decision. I have the pizza stones and I have the bread [Clay based, soak the top in water bread oven that you put into the BGE] and man, every recipe that I have made comes out as good as I imagined or better.

Then, you get into the different charcoals and wood chips.....Oh, dear. The possibilities are endless and always consistent. Why go on such a steep learning curve when there is consistency and great grilling without effort?

Hot spots are a thing of the past. Nothing but great food and envy from those who have actually tasted what has come from it. My next grill purchase will be none other than that from...

http://www.komodokamado.com/

Oh, I know the benefits. Lots of people rave about them. But for me, there isn't a learning curve. I learned how to smoke stuff on a side-by-side. I learned how to grill food on a campfire with iron grates and dutch ovens. Charcoal and wood chips in a puddle of water is a breeze.

The XL BGE might be a good deal though. I'm just having a hard time picturing it and there aren't many pictures on line to show scale. I'll have to find a dealer and lay my hands on one to see.

Those Komodo Kamado grilles though? Yeah, a bit too steep for me.

I think the most I would go right now is this Bayou Classic:

2463376601p?src=http%3A%2F%2Fwww.willygoat.com%2Fimagescatalog%2FBayouClassic%2F69b.jpg&d=841fd7a0387603ae95e09c5457edde3cb070bc4e

2463376601p?src=http%3A%2F%2Fwww.willygoat.com%2Fimagescatalog%2FBayouClassic%2F69b.jpg&d=841fd7a0387603ae95e09c5457edde3cb070bc4e

http://www.sears.com/shc/s/p_10153_12605_SPM2036990501P?prdNo=11

At $1200 it's alot of grill for alot of price. But I have a bunch of Bayou Classic cast iron stuff. A GIANT skillet, a gumbo pot, a couple dutch ovens and a broiler plate. I'd be confident in buying anything from them.

But $1200 is about as much as I would go. I'd prefer to be half that if I could.

treitz3 · July 2011

Why are you posting links to gas burners [above] when this is specifically what you did not want?

Whatever. Do what you want and classify a commercial grill however you will. A good grill master will make do with what he has with no issues. You seem to be making issues before you heed the suggestions brought to to you. That said, I'm out. I'll enjoy consistent great food as you fight over what may or may not be a challenge for you.

BTW, I have had no one waiting. Only yearning.... Big difference.

I-SIG · July 2011

Jstas wrote: »

OK, I'm losing it now. A 16" by 32" grill is NOT commercial-level.

This 4-burner gas grill for $149 is actually BIGGER than the grill I posted.

http://www.lowes.com/pd_134489-40307-720-0697_4294857754_4294937087_?productId=3085713&Ns=p_product_prd_lis_ord_nbr|0||p_product_qty_sales_dollar|1&pl=1&currentURL=%2Fpl_Gas%2BGrills_4294857754_4294937087_%3FNs%3Dp_product_prd_lis_ord_nbr|0||p_product_qty_sales_dollar|1&facetInfo=

Here's a 3-burner from Char Broil for $169, again, average size of a gas grille.

http://www.lowes.com/pd_296447-49769-3001_4294857754_4294937087_?productId=3031229&Ns=p_product_prd_lis_ord_nbr|0||p_product_qty_sales_dollar|1&pl=1&currentURL=%2Fpl_Gas%2BGrills_4294857754_4294937087_%3FNs%3Dp_product_prd_lis_ord_nbr|0||p_product_qty_sales_dollar|1&facetInfo=

And here's a gas Weber for $380 with 10 more square inches than a BGE and two burners

http://www.lowes.com/pd_115793-505-586002_4294857754_4294937087_?productId=3009340&Ns=p_product_prd_lis_ord_nbr|0||p_product_qty_sales_dollar|1&pl=1&currentURL=%2Fpl_Gas%2BGrills_4294857754_4294937087_%3FNs%3Dp_product_prd_lis_ord_nbr|0||p_product_qty_sales_dollar|1&facetInfo=

This one is a Char Broil as well and it's SMALL at 360 square inches AND it has a SIDE BURNER!

http://www.lowes.com/pd_221370-82210-463742111_4294857754_4294937087_?productId=3319512&Ns=p_product_prd_lis_ord_nbr|0||p_product_qty_sales_dollar|1&pl=1&currentURL=%2Fpl_Gas%2BGrills_4294857754_4294937087_%3FNs%3Dp_product_prd_lis_ord_nbr|0||p_product_qty_sales_dollar|1&facetInfo=

And who said where that a trailered piece of equipment was even being considered? If anything, the BGE's are absurdly small compared to what's out there for conventional stuff.

And yeah, when I do have family over, it's usually a minimum of 8 people and I need grill space to make sure I can cook everything I need to without having to spend the entire event at the grill and without having to worry if anyone is waiting.

I don't know what to tell you then. You complain about the BGE not being big enough, yet when other options are mentioned and when the capabilities are compared to a BGE, they all seem to come up short, except for commercial units. Some units can do low and slow, with moderate heat for grilling. Other units start at a moderate heat and can reach broiler heat with the best of them.

A BGE does it all.

Maybe I haven't seen it yet, but what the BGE lacks in square inches, few things short of commercial can touch it vertically, essentially doubling or almost tripling the square inches. 425 x 3 = 1275 for the XL BGE. A 16 x 32 rack ain't even 600 square inches and you only get one, with a rack that's maybe 1/3 the size in the roof of a gas grill.

I'm not gonna question you or your friends eating capabilities, but if 14 racks of ribs or 2 twenty pound turkeys with sides can't satisfy close to 20 people, then....

Wes

Jstas · July 2011

I-SIG wrote: »

I don't know what to tell you then. You complain about the BGE not being big enough, yet when other options are mentioned and when the capabilities are compared to a BGE, they all seem to come up short, except for commercial units. Some units can do low and slow, with moderate heat for grilling. Other units start at a moderate heat and can reach broiler heat with the best of them.

A BGE does it all.

Maybe I haven't seen it yet, but what the BGE lacks in square inches, few things short of commercial can touch it vertically, essentially doubling or almost tripling the square inches. 425 x 3 = 1275 for the XL BGE. A 16 x 32 rack ain't even 600 square inches and you only get one, with a rack that's maybe 1/3 the size in the roof of a gas grill.

I'm not gonna question you or your friends eating capabilities, but if 14 racks of ribs or 2 twenty pound turkeys with sides can't satisfy close to 20 people, then....

Wes

Your math is way off and you need to go check out the advertising for the BGE XL again. They list about 450 square inches. The extra racks cost more. The BGE XL tops out at around $1500 if the pricing I'm seeing is right.

For $1200 I can get that Bayou Classic that will put that BGE to shame. For about $800, I can get that Horizon Smoker unit with 500 square inches of cooking space. Or, for the same grand that it would cost to get the BGE XL, I can get the 20" x 46" Horizon Smoker unit with close to 1000 square inches. I don't have to stack stuff, I don't have to have cascading grates nor do I have to string up racks of ribs vertically.

Look, I'm glad you have a hard on for the BGE's. I don't. I see trade offs with the BGE. I don't care how great you've been able to get stuff to come out of it. I'll put my skills with a good side-by-side or pit up against you and your BGE any day of the week.

Right now, for my needs, a BGE seems like it's going to fall short. Even the XL dances on the edge of failure for me. It's an option but it's not my only choice. Sorry if that shakes your world to the point where you have to get in to an argument online about it but that's reality.

As I said before, I'll go look at a BGE XL despite your recommendations and subsequent belligerent responses. I'll reserve final judgement until I see the deal.

Jstas · July 2011

treitz3 wrote: »

Why are you posting links to gas burners [above] when this is specifically what you did not want?

Whatever. Do what you want and classify a commercial grill however you will. A good grill master will make do with what he has with no issues. You seem to be making issues before you heed the suggestions brought to to you. That said, I'm out. I'll enjoy consistent great food as you fight over what may or may not be a challenge for you.

BTW, I have had no one waiting. Only yearning.... Big difference.

Because you and Wes seem to believe that a grill with 150 more square inches than your BGEs is "commercial level" and I'm merely trying to illustrate that what you think is "commercial level" is really quite standard in the consumer grill world.

Glad you're enjoying consistent, great food. I'm not making issues, I just don't see the grand, holy aura that is the BGE. I've seen them in action. I've seen them being used. I'm not impressed. I think there is stiff competition from conventional offerings. The BGE doesn't "do it all" like Wes suggests. At least not IMO. If I shared that opinion, I'd have one already. That's also why I'm shopping and asking for suggestions instead of posting "Hey! Look, guys! I got a new Big Green Egg! Ain't I cool?".

I'm doing my best here not to lose my cool but it seems that the both of you are treating me like a moron because I don't believe the hype behind the BGEs. Or the $3K+ magical can from Indonesia. The BGE is not the end-all, be-all of grills. Sorry, it's just not. It's just another option with pros and cons to weigh against it. Might work out great for you guys but I'm just not seeing it.

And yeah, the "yearning" :rolleyes: ...you crack me up. Like a more traditional smoker/grill can't have people "yearning" as well.

I-SIG · July 2011

If you've found a device that runs 150 degrees to 1500 degrees and can do it for 48 seconds or 48 hours, then congratulations. The BGE in any size covers that range of temperature, time and food with aplomb. Good luck in your search....

Wes

ETA: The BGE can probably do lower than 150, but I haven't tried.

Sherardp · July 2011

A similar design to what your looking for Jstas, Cabela has it a tad cheaper. I don't know much about the BGE, but price wise I would go for the larger (Bayou, Landmann type) set up. Just me though as it seems you get more "grill" for the price.

http://www.cabelas.com/product/Camping/Outdoor-Cooking/Grills|/pc/104795280/c/104754780/sc/104201280/Royal-Oak-Offset-Charcoal-Grill/1202187.uts?destination=%2Fcatalog%2Fbrowse%2Fcamping-outdoor-cooking-grills%2F_%2FN-1100708%2FNs-CATEGORY_SEQ_104201280%3FWTz_l%3DSBC%253BBRprd748344%253Bcat104754780&WTz_l=SBC%3BBRprd748344%3Bcat104754780%3Bcat104201280

On another note, I'll definitely post up pics when I get my Masterbuilt smoker. I was torn between the MES and Bradley models. In the end I chose the MES 30", we shall see. Whatever you decide bro, post some pics since it sounds like you have skills on the grill. I can appreciate any tricks of the trade.

jbooker82 · July 2011

steveinaz wrote: »

TRAEGER wood pellet grill (The "Texas")...and never look back.

http://www.traegergrills.com/

That is an out door convection oven.

Sherardp · July 2011

The only thing I question about the Traeger is the use of pellets. Can you use any hardwood pellet or do you have to use the Traeger brand type? Looking at the prices of each type at $21.95 you'll go through these things rather quickly, depending on what your grilling/cooking.

Jstas · July 2011

I-SIG wrote: »

If you've found a device that runs 150 degrees to 1500 degrees and can do it for 48 seconds or 48 hours, then congratulations. The BGE in any size covers that range of temperature, time and food with aplomb. Good luck in your search....

Wes

ETA: The BGE can probably do lower than 150, but I haven't tried.

Have you ever used a side-by-side or pit style smoker?

'Cause as a grill, the BGE doesn't really offer any more benefit than your standard 20" Weber at 1/3rd the price.

But you keep making some claims about how great the BGE is but it seems you fail to recognize that other grills/smokers are equally as capable.

BrettT1 · July 2011

I like to grill on charcoal, too. These PK grills look interesting.

pkgrillsdotcom. Let me know what you think.

Brett

Sherardp · July 2011

BrettT1 wrote: »

I like to grill on charcoal, too. These PK grills look interesting.

pkgrillsdotcom. Let me know what you think.

Brett

These look cheaply made to me for some reason. I would probably go with a Weber gold over these. Just my 2 cents.

For all I know they could be worth the coin, definitely not the know it all when it comes to grilling. Still learning tricks of the trade.

amulford · July 2011

I bet we could build one for $600...

Jstas · July 2011

BrettT1 wrote: »

I like to grill on charcoal, too. These PK grills look interesting.

pkgrillsdotcom. Let me know what you think.

Brett

I saw those portable kitchen ones too. Cast aluminum, pretty much what the natural gas grills that were built in to the houses of my development were made out of.

Do you have one? 'Cause I'd think that the aluminum would draw heat from the fire faster than other materials. It reminds me of BBQ's at my grandparents house when I was a little kid.

At the going price of aluminum and copper and such though, I'd have to find some place to lock it up or someone might get an idea about ganking it and turning it in for scrap!

Jstas · July 2011

amulford wrote: »

I bet we could build one for $600...

YOU probably could but me, my welder is down for the count and I have no idea where to get the stuff I need. Unless you know where I can get 16" diameter structural piping with a 1/4" wall? I've done the oil drum before and while it's cheap and works great, it's not durable and I'd like to avoid it if I can.

faster100 · July 2011

i know its not ultra expensive or a BGE but it mimics the classic backyard smoker you had a link to, and I had the original version of this one, (much thicker metal) for 13 years and thought i needed a new one (this one) and have had it outside with a cover for 3 years and zero rust.. course i also live in florida. http://www.walmart.com/ip/Char-Broil-Offset-Charcoal-Smoker/13056698

But i do some long smokes, some regular BBQ stuff and it works great.. even being thinner metal than the original its held up fine. FWIW YMMV

you dont need name brands or to spend a grand to get good quality and seems you already realize that from your replies..

and its 1280 square inches total 670 primary cooking area

Jstas · July 2011

faster100 wrote: »

i know its not ultra expensive or a BGE but it mimics the classic backyard smoker you had a link to, and I had the original version of this one, (much thicker metal) for 13 years and thought i needed a new one (this one) and have had it outside with a cover for 3 years and zero rust.. course i also live in florida. http://www.walmart.com/ip/Char-Broil-Offset-Charcoal-Smoker/13056698

But i do some long smokes, some regular BBQ stuff and it works great.. even being thinner metal than the original its held up fine. FWIW YMMV

you dont need name brands or to spend a grand to get good quality and seems you already realize that from your replies..

and its 1280 square inches total 670 primary cooking area

That's the New Braunfels smoker my dad has. Char Broil bought them and did away with the New Braunfels name. When they bought them, about 3 years ago now apparently, they were selling old New Braunfels stock as Char Broil but it was the old, beefy, New Braunfels designed and built units. My dad has the same one and it's quite old as I stated and still running like a champ. He paid $400 for his when he got it. The new Char Broil ones are the same design but thinner gauge metal. I have no experience with the newer stuff and the $150 price tag makes me leery when the previous version were so much more.

But that's the one I wanted but can't get anymore. So if you have one that was a New Braunfels designed and built, hold on to it. It's a stellar piece of equipment.

amulford · July 2011

Jstas wrote: »

YOU probably could but me, my welder is down for the count and I have no idea where to get the stuff I need. Unless you know where I can get 16" diameter structural piping with a 1/4" wall? I've done the oil drum before and while it's cheap and works great, it's not durable and I'd like to avoid it if I can.

I know just the place in Glassboro, Joseph Fazzio's. I know we could find whatever ou need, vessel/pipe, plate, expanded metal, angle, hinges, wheels, etc. We can build it just like you want to. Something to ponder...

Jstas · July 2011

amulford wrote: »

I know just the place in Glassboro, Joseph Fazzio's. I know we could find whatever ou need, vessel/pipe, plate, expanded metal, angle, hinges, wheels, etc. We can build it just like you want to. Something to ponder...

Oh, I know Fazzio's well. Thing is, i dunno if he'd sell structural pipe in such short sizes. I don't think he cuts it there. I think you buy a 40 foot length and cut it yourself.

Plus, I dunno if my welder would handle plate steel that thick. Unless you got one. I mean, I guess it could. It is an arc welder with a 240 amp rating (If I plug it in to a 240 amp socket) but that might be near the limits of it's capabilities. It would suck to say, I dunno, throw a brisket on the smoker and have the whole thing fall apart like a Laurel and Hardy sketch. I don't have many ties to play with and say "Well, Antny, this is another fine mess you've gotten me in to." So I'd be SOL on two counts!

amulford · July 2011

He'd cut it. ( It's not structural pipe, BTW, when it's structural they call it tube. fyi...) Or you can order some 1/4" plate and do a smoker box.

My point is we could build it custom and get WAY more value for the dollar than buying it. Make it easy to clean out, too.

BTW, I suggest SS for the grates. Just a suggestion...

As far as the welder goes, It would probably do it. Or I'm sure I know somebody that has what we need. Hey, we ain't buildin pipe or hangin iron, I think we can make it hold together to roast some dead carcass...

faster100 · July 2011

yep you are correct on the original name and thickness, unfortunatly i gave the old one away thinking the new one was the same. not checking first was my mistake. We were moving 3 years ago and getting rid of old stuff and got new grills, patio stuff for the new place. Thanks for reminding me how good the old style was.:biggrin:. well your right, i was kinda dissapointed at first at the thinness. But like i said no rust in 3 years with a nice cover i bought was worth the 158 i paid at the time.

Jstas · July 2011

amulford wrote: »

As far as the welder goes, It would probably do it. Or I'm sure I know somebody that has what we need. Hey, we ain't buildin pipe or hangin iron, I think we can make it hold together to roast some dead carcass...

No but I've seen dumpsters unable to support their own weight fall apart in the yard because the guy who did the welding used a welder that couldn't get hot enough to get penetration.

hoosier21 · July 2011

http://www.woodlanddirect.com/Outdoor/Charcoal-BBQ-Grills/Round-Rock-Fire-Pit-Charcoal-Grill-36

BrettT1 · July 2011

Jstas wrote: »

I saw those portable kitchen ones too. Cast aluminum, pretty much what the natural gas grills that were built in to the houses of my development were made out of.

Do you have one? 'Cause I'd think that the aluminum would draw heat from the fire faster than other materials. It reminds me of BBQ's at my grandparents house when I was a little kid.

At the going price of aluminum and copper and such though, I'd have to find some place to lock it up or someone might get an idea about ganking it and turning it in for scrap!

No. I don't own one. I think they're around 300 bucks at Amazon. Would be great to get some honest reviews I could trust before I bought one.

4406bbl · July 2011

Chargriller 2222 with the side box, will set you back $200, has cast iron grates. I have this and a new braunfels and both work about the same as smokers but the chargriller is better for direct grilling, cast iron rules for that. I have seen the $600 smoker at sears and in my opinion it is not worth the extra money.

I-SIG · July 2011

Jstas wrote: »

Have you ever used a side-by-side or pit style smoker?

'Cause as a grill, the BGE doesn't really offer any more benefit than your standard 20" Weber at 1/3rd the price.

But you keep making some claims about how great the BGE is but it seems you fail to recognize that other grills/smokers are equally as capable.

All the side-by-sides I've seen don't have the high heat capability of the BGE. If you just bake your steak at 325 for a while, that's great, but I don't have an hour to wait around for a traeger or similar things to get to 450, much less approach 600. I put a nice sear on mine at about 600 degrees, dome temp. I've forgotten about the BGE when it was wide open and came out and the thermometer was wound past 700 all the way over to the 100-200 range. A little hotter than I really want to mess with unless I'm smelting aluminum, but it's a minimum temp that that the high-end steak houses like to run at so there's arguably some benefit to those 1000+ degree cooking methods.

I went through all the links posted in this thread and not a single side-by-side was bragging about its high heat capabilities. Do they exist, maybe. I'd love to check out a side-by-side that can do 1000 degrees indirectly, or directly for that matter. If bubba's side-by-side can't do 500 degrees, much less a "cool" grand, then I'm not buying any argument you can possibly make about equal capabilities. I even searched the Horizon website for the word "high," "sear," "steak" and nothing came up.

My supposed failure to recognize seems to put me in the advanced placement course. Who knew!!!

Wes

irishaz · July 2011

Count me in as someone in the bge clan. As an accountant, I was extremely skeptical about what type of return I would receive on that big of an investment. I've had mine for 5 years or so and there is absolutely no looking back. I grew up eating Texas BBQ (brisket, ribs ,sausage, etc.) and the bge does not disappoint. Wes was a big factor in my decision to go with a bge - and I literally could not thank him enough. I would challenge anyone to find a more versatile, forgiving, magical cooker. I make steaks,brisket, pizza, tenderloin - even prime rib on this thing - and it's perfect every time. You can overcook a steak and it is still succulent - and I can't even explain why. The ceramic just retains moisture I gees - and the results are amazing. I have 5 kids and have had a lot of parties over here and the large bge has never left me wishing I had more grill. To each their own - but from someone who was a non-believer and owned a weber, a char broil, a brinkman smoker, and a commercial type rectangular smoker - I would trade them all - yes all - for one bge.

Charcoal Grills - In the market!

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