zom-zom wrote: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.
Itchy McGoo wrote:I would like to be a "shoop-shoop" girl in whatever band Alex Maiolo is in.
bigc wrote:Yeah, not much luck. Just a lot of forum discussion on custom/specialty shops. You'd think there'd be a place you could just buy some.
alex maiolo wrote:A good cook can make a nice meal on anything, but it helps if he has a gas range. It helps a little more if he has very high and very low BTUs on that range. Same thing with guitars - one that's a little nicer and well set up does make a difference. It's a quality thing. I'm happy to pay for it the results merit the cost, like any well made tool.
Up until now there hasn't been a "basically the same thing" option at a lower cost, like Blue Star is to Viking/Wolf, etc., or how a Japanese strat is to an American one.
I'm curious about the knock offs.
Tom wrote:E. Norma Stitz wrote:Tom wrote:E. Norma Stitz wrote: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.
...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.
E. Norma Stitz wrote: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.
Mark Hansen wrote:This is the Char-Broil I was talking about: http://www.charbroil.com/product/1286/S ... Grill.aspx
It works really well for smoking, a lot of grill space. I don't think that, generally, Char-Broils hold up as well as Webers, but if you take good care of it, and cover it when it's not in use, it should last a while.
bigc wrote: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?
rgauss wrote:Any recommendations on brands of skillets? Looking to buy one as a gift. I know nothing about cookware. The hardware store sells Lodge pans. They look different than most cast iron I've seen, which were smooth and black. The Lodge pans are grey and they have sort of a stippled surface.