Grill ponderings

I have had a couple Weber grills in the past and did really like them. I strayed to a gas grill which I will retire soon. Kamado type or Egg grills have caught my eye of late and I'm wondering what opinions the collective might have on them or recommendations for a new grill in general. Price of admission for the Kamado's are quite steep in some cases.

Mike

 

The Weber is a great tool and fun to use. For really long cooks it is not in the same league as the insulated cookers are like the big green egg. I hear stories fairly regularly of guys scoring BGE and Kamandos on Craigslist, the good news is that all the parts are available for them if you find an old one. Happy hunting! Oh... might as well keep an eye out for a Weber too!

 

thanks Jim

 

At the other end of the spectrum, I got a nice NOS Japanese hibachi from eBay and used it a LOT last summer for cooking fresh fish with a few veggies. Perfect size, very economical, great results.

 

Thanks Bill
I had a Hibachi many years ago. Not really what I'd considering at this point. Wanting somthing to do slow roast and maybe smoking. we'll see.

 

I've had a Kamado grill for about 10-12 years that I received as a birthday present. I'm still amazed at the range that it has. I can do slow and low, smoking at 225 for as long as I want, or bumping it up to 750 for grilling. There is a learning curve as to how much charcoal to add, and adjusting the vents to get the airflow for whatever temperature you want, but that's something I really don't mind personally. Haven't had a need for anything else since I got that, so I have no experience with any other type.

 

I've had the BGE. Exwife sold it out of spite. Now i've got a Weber Silver, which works just as well. I use a bit more charcoal, but saved a good $600.

I do occasionally miss having a gas grill for simple, quick stuff like hot dogs though. Spiral sliced hot dogs may just become my downfall.

 

I can set my weber at 225 in the morning and come back 6 hours later to it still sitting right there where it should be. I love LOVE my Weber.

 

Have you perhaps considered a WSM?

Amazon have the 14.5 for $199 and the 18.5 for $289.

Love my 18.5 WSM, fits enough for a party without being a fuel hog like the larger 22.5.

 

been grilling for many years and tried wood, charcoal and gas and always come back to charcoal. One of the most common faults i find people make is to use too little charcoal. Funny how you will spend a hundred bucks on meat and seafood but try and cut the cost of charcoal by five bucks and ruin a perfect barbq. Learning from the yakkitori way, there is no think as too little charcoal. A japanese hibachi is a reall neat invention, the right size and very good insulation. If you are looking at a larger unit, then design your own barbq. Any design will work well if you do two things: make sure your charcoal trough is at least 8" deep and get a steel welding shop to weld together stainless steel flatbars into a perfect charring surface. A good size is 1/2" wide flatbars, say 1/4" apart