What brand of grill do you have ?

[Kaisersozei]

Originally Posted by duhman

I've had the same Weber for 20 years. I switched to gas and couldn't get chicken or tri-tip to taste right so I gave away the gas grill and went back to charcoal. Despite what everyone keeps trying to tell me about their gas grilling, they still can't come close. They try to make up for the bland flavor by using lots of seasoning.

I'm with ya. I've had two Weber kettle grills for years and love to fire them both up when making a big meal or entertaining. Nothing compares to Kingsford's charbroiled taste.

Although, watching my new favorite outdoor chef gets me thinking about adding a gas grill to my repertoire this summer, just for the convenience. He cooks some good stuff!

[Benz_one]

I have a Weber charcoal kettle grill and a Weber Smokey Mountain smoker.

Both are highly recommended.

One of these days, I will try a propane grill.

[MooseToga]

Just wanted to advise you against buying a Kenmore (Sears). I got it because it was on sale and a good deal for a nice-looking, stainless-steel grill, but I regret that decision every time I cook with it. The problem with it is the completely uneven heating - I could put two steaks on it, one in the front and one in the back, and fifteen minutes later the one in the back would be burned while the one in the front would be practically raw. As a result, if I'm cooking for a party or something, I have to constantly rotate the meat around the grill so each piece gets roughly the same amount of time in the hot area. Pain in the @ss.

One good thing I can say for it is that it's remarkably sturdy - I've been passive-aggressively trying to kill it for years now and it won't die. I leave it out, uncovered, all the time, 365 days a year, through NY winters, and after four years it doesn't have a bit of rust on it, and runs like the day I bought it (like crap).

[okbrewer]

I use a Vermont Castings that I purchased about 10 years ago, before they were available at Home Depot or Loews. It has an infrared rotisserie element and an oven element! I can bake pizzas in my grill at hotter temps than in my JennAir oven. I love the Vermont Castings, it is almost indestructable! I will probably never need to buy another grill.

I also use a SmokinTex electric smoker that I thoroughly enjoy! It may not be a purists smoker, but it does a great job and doesn't require any tending.

Bob R in OKC

[jquirit]

Originally Posted by Kaisersozei

I'm with ya. I've had two Weber kettle grills for years and love to fire them both up when making a big meal or entertaining. Nothing compares to Kingsford's charbroiled taste.

Although, watching my new favorite outdoor chef gets me thinking about adding a gas grill to my repertoire this summer, just for the convenience. He cooks some good stuff!

My friend from Calgary turned me onto him and I love his show! Unforunately, I have yet to actually see him on Food Network here (I saw it in Calgary). One of my beef brisket smokes on the charcoal grill was his recipe. According to the people that were visiting my place that day, it was an awesome brisket.

You know you're dedicated to charcoal when you have 100 lbs of it sitting in your garage. Hey.. it was on sale and an awesome deal (bags of the Ranchers that HD did on a short special.. love the stuff, though it does ash.. lots of fine ash).

[Darrell]

I have a 4 burner Char Broil. It's a great grill. I bought the "dented" model at Home Depot for $150, regular $250.

[Bubba -NJ]

Originally Posted by jquirit

My friend from Calgary turned me onto him and I love his show! Unforunately, I have yet to actually see him on Food Network here (I saw it in Calgary). One of my beef brisket smokes on the charcoal grill was his recipe. According to the people that were visiting my place that day, it was an awesome brisket.

You know you're dedicated to charcoal when you have 100 lbs of it sitting in your garage. Hey.. it was on sale and an awesome deal (bags of the Ranchers that HD did on a short special.. love the stuff, though it does ash.. lots of fine ash).

I've seen him on the Fine Living channel . I guess they are a sister channel to Food Network because they run Food TV commercials . Wolfgang Puck is also on Fine Living .

[Bubba -NJ]

Thanks for all the replies . Weber and Char broil are the 2 brands I'm looking most at because of parts availability . Thanks for the info on the Kenmore , sounds like they should stick to kitchen appliances . As for charcoal , time just doesn't allow it for me during the week . One response mentioned the use of 2 fire bricks and a foil pan for smoking . What are fire bricks ? A picture or link would help me as well as others I'm sure .

[scoot]

Originally Posted by Bubba -NJ

Thanks for all the replies . Weber and Char broil are the 2 brands I'm looking most at because of parts availability . Thanks for the info on the Kenmore , sounds like they should stick to kitchen appliances . As for charcoal , time just doesn't allow it for me during the week . One response mentioned the use of 2 fire bricks and a foil pan for smoking . What are fire bricks ? A picture or link would help me as well as others I'm sure .

I believe that the firebricks are just some sort of ceramic brick. I'm not sure how it would work for smoking but i know they use them for lining furnaces and kilns.

[qwerty1500]

Originally Posted by mikey202

I'm a charcoal man!!! Weber all the way!!!

My Weber gold is my grill of choice hands down.

I do use a gas grill (cheapo Char-Broil) on the deck at the condo (rule against gas grills on the decks) and we used to have a natual gas grill next to the patio (ripped that sucker out when I bought a Weber). There is just no comparison between gas and the taste you can get from good charcoal.

Maybe I am a "purist" ... I do seem to enjoy a nice cold Gin martini while I'm cooking.

[dadof3illinois]

Originally Posted by Bubba -NJ

Thanks for all the replies . Weber and Char broil are the 2 brands I'm looking most at because of parts availability . Thanks for the info on the Kenmore , sounds like they should stick to kitchen appliances . As for charcoal , time just doesn't allow it for me during the week . One response mentioned the use of 2 fire bricks and a foil pan for smoking . What are fire bricks ? A picture or link would help me as well as others I'm sure .

We've had our Weber Silver Series for over 8 years I know and maybe longer. We cook on it at least once a week and during warmer months as much as 4 times. Mine has the stainless steel cooking grates so they never need replaced. This year I"m going to replace the burners and the flavor bars....that's it for over 8 years of hard use.

We also have a gas standup box smoker (smokey mountian I think). This thing works like a champ. I never thought I'd like using a gas smoker but I love it. Now I"ll load up the smoker with some steaks for 30-40 mins prior to a cookout then finish them off on a hot grill, man that's some good eating!!! I know it's not a charcoal smoker but it still works way better than I thought it would.

Here's what my smoker looks like:

[php007]

I have a builtin 36" natural gas DCS stainless steel heats up just fine to sear stakes

[avid toker]

Weber 2 burner gas grill, a Big Green Egg and an electric smoker

[RevZeek]

Originally Posted by avid toker

Weber 2 burner gas grill, a Big Green Egg and an electric smoker

on the Big Green Egg! At last someone else who's heard of this! I'm telling you hands down that this is the best charcoal grill out there.

[jquirit]

Originally Posted by Bubba -NJ

Thanks for all the replies . Weber and Char broil are the 2 brands I'm looking most at because of parts availability . Thanks for the info on the Kenmore , sounds like they should stick to kitchen appliances . As for charcoal , time just doesn't allow it for me during the week . One response mentioned the use of 2 fire bricks and a foil pan for smoking . What are fire bricks ? A picture or link would help me as well as others I'm sure .

That was I. Fire bricks are basically ceramic bricks used for lining fireplaces, kilns, and other structures that would have to be able to contain a high amount of heat that'd typically cause a normal brick to fracture. The fire brick would be laid on it's side (thinnest side down) to form a wall by which the hot charcoal would remain on one side and the drip pan on the other. The fire brick also acts as a stabilizing mass within the grill to help maintain temp as it would fluctuate (it would be a lot easier smoking/bbq'ing in a real smoker rather than a kettle grill.. but I make due with what I got!).

The idea I first came across at the Virtual Weber Bullet, a website dedicated to smoking/bbq'ing with the Weber Smokey Mountain smoker. Great website, lots of discussion about experiences, technqiues, recipes, and hardware.

http://tvwbb.infopop.cc/eve/forums/a...3/m/6750042994

Inside that thread is also a pic similar to what I am doing with my kettle when I am bbq'ing.