C/NC: Cast Iron Skillet

[E. Norma Stitz]

I'm gunna by a new grill and I have my eye on a smoker gimmick...

...for beer can chicken. And stuff.

Which one are you looking at?

There are some important things to keep in mind when picking out a smoker...I learned...

Well, I've been looking at local stuff - cats who take a barrell and cut it long into two halves so the lid rolls back. Those are huge and not so cheap. Also, I saw a Green Egg, and though my German blood curdles at the look of it I'm told they're great little smokers.

Any suggestions?

...and I gotta start using the spellcheck more often.

[zom-zom]

If you want to make a cold smoker you can use a dead refrigerator or freezer. It takes a bit of work to make one but it can be pretty cheap.

For hot smoking I used those vertical cylindrical units.. both of mine have been found in the alley being tossed out. They work great for beer-can chicken, regular grilling and such.

I saw some much cheaper alternative to the Big Green Egg recently but I haven't seen the actual unit. I believe it's ceramic as well.

[Tom]

I'm gunna by a new grill and I have my eye on a smoker gimmick...

...for beer can chicken. And stuff.

Which one are you looking at?

There are some important things to keep in mind when picking out a smoker...I learned...

Well, I've been looking at local stuff - cats who take a barrell and cut it long into two halves so the lid rolls back. Those are huge and not so cheap. Also, I saw a Green Egg, and though my German blood curdles at the look of it I'm told they're great little smokers.

Any suggestions?

...and I gotta start using the spellcheck more often.

I don't have any brands I endorse, but here are some features you should have:

1. Easy to remove ash. I don't have this. It's a pain in the ass. I have to get a little shovel to take my ashes out. Having a trap door or something in the bottom is a must.

2. A Sidecar Fire box is great for very low temperature smoking.

3. If you're going to be using it as a normal grill as well, get one with some sort of adjustable grill surface.

4 The ability to attach a rotisserie would be good. If you're the industrious type, you could probably rig something up on anything.

5. (and perhaps most important) Make sure it is big enough for a turkey. You'll want this in November.

[Tom]

I saw some much cheaper alternative to the Big Green Egg recently but I haven't seen the actual unit. I believe it's ceramic as well.

Are you talking about the Komodo?



I haven't used one, but I played around with one at the store. The "egg" seems solid and well made, but the hardware seemed REAL cheap and chintzy to me. I think that, even properly maintained, it will break within a couple years of purchase. No first hand experience though. If going this route, I would go the extra mile and get the original.

[zom-zom]

Might be it.. not sure. I would never spend that much money on a grill.. I'm fine with a Weber. It's the skill of the cook and the quality of the ingredients, not the tool, that makes the BBQ great.

[Tom]

Might be it.. not sure. I would never spend that much money on a grill.. I'm fine with a Weber. It's the skill of the cook and the quality of the ingredients, not the tool, that makes the BBQ great.

Dollar for dollar, you absolutely cannot beat a Weber. Well made, good surface area, east to keep clean.

[zom-zom]

Yeah, I love the Webers... I have three sizes of them. They're often available in the trash too.. I go alley-scavenging sometimes and come across somewhat-disabled Webers and fix them.

[E. Norma Stitz]

Yeah, I'm not looking to bust a fuck-load on a grill. If I can find something that'll last 5 years I'll maybe spend 100 bucks. Maybe 150 at the very most.

Thank god. Those fucking eggs are hideous, and I don't think they're big enough for a decent sized iron skillet.

I have two Webers, but they can't take a beer can chicken...

...I sit and dream about a sleeve you can add to a weber that turns it into a smoker.

[zom-zom]

My neighbor gave me his "Aussie" grill when he moved away. Not something I would have bought but it has a very large surface area and a tallish lid so it's pretty good for making pizzas and larger quantities of whatever.

Whatever you do, don't get a fucking gas grill. They make me very angry.

[E. Norma Stitz]

They make me very angry.

+1.

[bigc]

Cast iron is glorious. I like to use them for meats, mostly. Put a pork chop on for a nice crispy fat sear and then stick it in the oven for a few minutes. I never cook fish or shellfish on mine and mostly use other cookware for saute. The cast iron is indispensable, though.

For grills, the Weber can do anything you want if you have the time and wits to make it work. You can grill direct or indirect, smoke, sear...all that shit...all for just $100. I've had mine for 8 years and it barely shows any signs of wear other than general use.

I'd like to get some of that wire mesh used in many Asian countries for grilling so I can be a little more portable with my grilling habits. Just throw some coals on the ground and put a grate fashioned out of that wire mesh stuff over it. anyone know where I can get that stuff...or, even better, what it actually is?

[Tom]

My neighbor gave me his "Aussie" grill when he moved away. Not something I would have bought but it has a very large surface area and a tallish lid so it's pretty good for making pizzas and larger quantities of whatever.

Whatever you do, don't get a fucking gas grill. They make me very angry.

Speaking of which, does anyone have any recommendations for a gas grill?
This is for my mom. Hers died. I think I've convinced her to go with charcoal (A Weber Performer with the gas ignition), but in case she changes her mind, I'd like to have something informed to recommend her.

[bigc]

For gas, Weber makes a solid, well built model.

I have a $120 Char-Broil I've had for 11 years. Just keep it covered and clean it and it should last a good long while. I don't use it a whole lot, but it's nice to have when I want to grill something but don't want to use a load of charcoal. I've also taken to using it as an oven sometimes by putting a Pyrex on it and cooking seafood so I don't stink up the house.

[Barbo]

I'd like to get some of that wire mesh used in many Asian countries for grilling so I can be a little more portable with my grilling habits. Just throw some coals on the ground and put a grate fashioned out of that wire mesh stuff over it. anyone know where I can get that stuff...or, even better, what it actually is?

The grill is called a shichirin. You can get the 6"x6" mesh here for a whopping $3.

Jon

[bigc]

Thanks!

I wonder if I could just use a cooling rack like this: http://www.bundtcakepans.net/wiremeshco ... -8814.html

[Tom]

I'd like to get some of that wire mesh used in many Asian countries for grilling so I can be a little more portable with my grilling habits. Just throw some coals on the ground and put a grate fashioned out of that wire mesh stuff over it. anyone know where I can get that stuff...or, even better, what it actually is?

Do you put coals in a hole in the ground and then put the grate over the hole? If so, how doe the fire get air?

and if not, that seems wobbly.

[japmn]

Someday I'm just going to do the 55 gallon drum cut in half welded to some iron legs thing. Sooo much grilling room, sooo much volume, sooo much meats. You can cook anything in there.

[bigc]

I'd like to get some of that wire mesh used in many Asian countries for grilling so I can be a little more portable with my grilling habits. Just throw some coals on the ground and put a grate fashioned out of that wire mesh stuff over it. anyone know where I can get that stuff...or, even better, what it actually is?

Do you put coals in a hole in the ground and then put the grate over the hole? If so, how doe the fire get air?

and if not, that seems wobbly.

I was just thinking I'd rig something up so I could just put the coals on the ground and the grate over the top. I'd need to make sides to shield from the wind and to give the grate something to sit on.

[zom-zom]

Someday I'm just going to do the 55 gallon drum cut in half welded to some iron legs thing. Sooo much grilling room, sooo much volume, sooo much meats. You can cook anything in there.

Be sure to get a drum that held an aromatic and noxious chemical for best flavour.

[bigc]

Someday I'm just going to do the 55 gallon drum cut in half welded to some iron legs thing. Sooo much grilling room, sooo much volume, sooo much meats. You can cook anything in there.

Be sure to get a drum that held an aromatic and noxious chemical for best flavour.

See...where do they get that damn grill grating?!?!