What grill or smoker do you use

Inthefade

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?

treitz3

BGE

Tom

Msabot1

Webber...all the way!...use only hardwood Lump charcoal...when I lived in the Southwest I used mesquite.

Mikey081057

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.

Sherardp

Masterbuilt Electric Smoker, Weber for gas grill.

mhardy6647

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 :-)

WLDock

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.

badchad

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.

bruss

Yoder cheyenne for the smoker. good ol webber for the burgers n such

codyc1ark

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.

jgido759

Mikey081057 wrote: »

used the 3-2-1 method and they came out perfect.

Out of curiosity, what is the 3-2-1 method?

txcoastal1

jgido759 wrote: »

Out of curiosity, what is the 3-2-1 method?

open smoke 3 hours, wrap 2 hours, open 1 hour

mhardy6647

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.

adb3da

Weber Performer for charcoal grilling

Weber Genesis E-310 for gas grilling

Weber Smokey Mountain Cooker for smoking

Midnite Mick

Total ignorance here but what is different about a Weber that people like?

Thanks Mike

heartystatue

I,m exactly the sane as sherardp. Masterbuilt electric for smoking (Too freakin easy) and 22" Weber for charcoal grilling only.

mhardy6647

Midnite Mick wrote: »

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 ;-)

codyc1ark

Midnite Mick wrote: »

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.

codyc1ark

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:

Thorton

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 Reeter

We have three Webers; gas, charcoal and bullet style smoker. Have looked at others, but have always stayed with the tried and true.

Msabot1

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!

mantis

I use a Tru Infrared.
http://www.charbroil.com/grills/gas-grills/gourmet-tru-infrared-series/char-broil-gourmet-t-47d.html

Rivrrat

A Char-Broil Commercial grill and a Webber Smokey Mtn Cooker for our smoker.

Conradicles

mantis wrote: »

I use a Tru Infrared.
http://www.charbroil.com/grills/gas-grills/gourmet-tru-infrared-series/char-broil-gourmet-t-47d.html

I use the smaller version and really like that grill.

A good smoker is on my list.

jgido759

txcoastal1 wrote: »

open smoke 3 hours, wrap 2 hours, open 1 hour

Thanks, I'll have to try that method.

txcoastal1

jgido759 wrote: »

Thanks, I'll have to try that method.

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:

Dabutcher

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

tonyb

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.

treitz3

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

cmy330go

Weber grill. Sure they cost more, but they more than make up for it in quality, and lifespan. Been using the same one for 10 years now. Sits out through summer storms, and winter snow, still lights first time everytime.