What type of grill is best - Page 2

Czubek · 04-03-2012, 09:45 AM

Quote:

Originally Posted by flopshot

Bet ya can't make a router table out of it.

That was too cool...

Brian

aviator · 04-03-2012, 09:46 AM

Quote:

Originally Posted by Pogo

I have a Weber gas grill and have had it for about 16 or 17 years. I have replaced the grates twice, the flavorizing bars once, and the igniter once.

It's old and ugly, but keeps on ticking.

Flavoring bars, that's what they call it. I use a match to get it going, the igniter fell apart long time ago. But as long as parts are found I'm keeping it. My son bought a fancy one from Home Depot, all stainless steel, very pretty and fancy but didn't last more than 4 years.

Sanders · 04-03-2012, 11:24 AM

I have a Kenmore (Sears) gas grill and an old Sunbeam charcoal grill.

I was out of propane the other day, so fired up the charcoal grill.

You can get both for free or close to it on Craigs List.

GBob01 · 04-03-2012, 12:00 PM

Just do what I did, buy one of each. Or just get one of these, gas on one side, charcoal on the other and a burner to keep the beans warm.

flopshot · 04-03-2012, 12:23 PM

Quote:

Originally Posted by GBob01

Just do what I did, buy one of each. Or just get one of these, gas on one side, charcoal on the other and a burner to keep the beans warm.

that's a nice unit. a side mount firebox would be the cat's ass.

GBob01 · 04-04-2012, 11:28 AM

Quote:

Originally Posted by flopshot

that's a nice unit. a side mount firebox would be the cat's ass.

it has one, but sold seperately

Hunter07 · 04-06-2012, 05:31 AM

I have a small electric grill for use in the house when it's too dang cold out to grill mammal flesh properly.

I also have a gas grill that was given to me, but I've never used it..... My son gave me a new burner for it, but I've never even installed that either. I don't really like gas grills.

Now that the kids are grown & moved out, we mostly use a Weber 'Smokey Joe'. Small, easy to use charcoal grill that works well on the end of the picnic table.

I also have my 'redneck grill'. It's an old 55 gallon drum (never held petroleum products). I made a stand for it, got a couple stainless steel oven racks from an old stove, installed a handle and a pair of hinges, cut it up with my chop saw and 'viola'! It works great for grilling a lot of meat for groups of people.

If I have a lot of time, I also have a Brinkmann smoker.

The key to grilling is, taking your time and not letting the fire get too hot.

As far as charcoal, I usually use Kingsford 'Mesquite' flavor charcoal. Once in a while, I change things up and use their 'Hickory flavor' charcoal. I have a few short lengths of apple, cherry and mesquite tree branches in the shed that i cut up and split into chunks to soak in water when I really want more 'flavor' than the mesquite or hickory charcoal gives. If you don't have any access to these types of tree branches, Wal*Mart sells bags of wood chips for use in grills & smokers. Soak 'em good & wrap in aluminum foil and toss on top of the charcoal or burner (in a gas grill).

The one thing I really like about the small Weber grill is, I can shut the vents (so the fire burns out), to save charcoal once the meat is done. I can't do that with my 'redneck grill' or the smoker.

DirtySteve · 04-06-2012, 08:18 AM

Most grilling I do is all Kingsford plain charcoal, but specialty items sometimes call for a small base of Kingsford, in the charcoal chimney with lump natural charcoal on top for forge-like heat for steaks 'n such. When the coals are all singin' in about 25min, it all gets dumped into the Weber and arranged according to my particular needs at the time. IMHO, lighter fluid leaves a distinct accent on the food that I didn't realize until I tried the Weber chimney.....Btw Klauss, congrats on the new house brother!!

Hunter07 · 04-06-2012, 01:42 PM

Here ya go Klauss. Cheap & easy to make yourself.

http://www.dirtydozensbunker.com/showthread.php?t=96701

Gus · 04-06-2012, 02:32 PM

I always used a natural gas grill in Texas.

Also made a device to add mesquite wood chips to after I soaked them in water about a half hour.

Used two small cast iron skillets bolted together opening to opening where I could swing them open to add wet mesquite wood chips.

Drilled lots of small holes in the top skillet for smoke to escape, no larger then 3/32".

This kept the chips from igniting (going up in flame) and was easy to clean, just dump the mesquite ashes out when through.

We like mesquite barbeque on everything, ribs, steaks, hamburgers etc.

Where I worked we had access to a large barbeque on a tandem trailer, all employes could use it, it was the real deal, the way Texans barbeque, but large an impractical for backyard work.

Pogo · 04-06-2012, 05:23 PM

Quote:

Originally Posted by Gus

I always used a natural gas grill in Texas.

Also made a device to add mesquite wood chips to after I soaked them in water about a half hour.

Used two small cast iron skillets bolted together opening to opening where I could swing them open to add wet mesquite wood chips.

Drilled lots of small holes in the top skillet for smoke to escape, no larger then 3/32".

This kept the chips from igniting (going up in flame) and was easy to clean, just dump the mesquite ashes out when through.

We like mesquite barbeque on everything, ribs, steaks, hamburgers etc.

That sounds like a good idea. I like the smoke flavor, but I don't like any ashes floating up on the meat being cooked.

bounce · 04-09-2012, 12:24 AM

I've gone out and found the best looking grills every third thursday on the side of the road for garbage pickup.....it's usually a quick visit for a burner refurrb.....allow me to insert a Hank Hill "propane" song:

Propane (Parody of Cocaine) - YouTube

klauss · 04-21-2013, 06:10 PM

Bringing this thread back

At some point we are talking about putting in a brick barbecue/ grill. Anyone ever done these or have one? We are thinking about doing it when we put in a patio or deck.

I know they can be expensive but its for a potential project at least a year away.

Anything I should know about before we get to really planing on this?

flopshot · 04-21-2013, 09:24 PM

fire brick box is mandatory. a gas burner for starting charcoal would be nice as well as the option of gas cooking as well. most brick is not suitable for horizontal exposure to the elements so go with a stone cap or other surface. i've modified several Weber units for a "built in" look and i know there are dedicated units for just such applications. considering the expense of a custom unit make sure you have at least one side burner and under unit storage. if you are leaning towards charcoal only make sure your grates are on steroids. charcoal grates go first. cooking grates: if you could go with a stock Weber 1/4" stainless grate you'll be able to get replacements easily down the road. outdoor kitchens have evolved to an entire new level with cooking, plumbing and cold storage options like i've never imagined.

aviator · 04-22-2013, 07:12 AM

Old resurrected thread, My wife got me a new Weber four burner gas grill a few months ago I'm still keeping the old one, will convert it to charcoal.

04-03-2012, 11:24 AM	#18
Sanders Moderator Join Date: Mar 2006 Posts: 66,511	I have a Kenmore (Sears) gas grill and an old Sunbeam charcoal grill. I was out of propane the other day, so fired up the charcoal grill. You can get both for free or close to it on Craigs List. __________________ "The truly dangerous man dresses inconspicuously and is soft- spoken. He walks away from most confrontations. The only time you learn that the truly dangerous man is mad at you is a split second before you die, for he never fights. He only kills. The truly dangerous man knows that fighting is what children do and killing is what men do." - Charley Reese 1986 3

04-21-2013, 06:10 PM	#28
klauss Poof no eyebrows Join Date: Mar 2006 Location: Somewhere in the USA Posts: 4,067	Bringing this thread back At some point we are talking about putting in a brick barbecue/ grill. Anyone ever done these or have one? We are thinking about doing it when we put in a patio or deck. I know they can be expensive but its for a potential project at least a year away. Anything I should know about before we get to really planing on this? __________________ alterius non sit qui suus esse potest!-"Let no man belong to another who can belong to himself." Heîs oiōnòs áristos, amýnesthai perì pátrēs- "There is only one omen, to fight for one's country"

04-03-2012, 12:00 PM	#19
GBob01 Coonass Crusader Join Date: Apr 2006 Location: backwoods of south Louisiana Posts: 4,491	Just do what I did, buy one of each. Or just get one of these, gas on one side, charcoal on the other and a burner to keep the beans warm.

04-06-2012, 05:31 AM	#22
Hunter07 I'm a grumpy SOB Join Date: Feb 2008 Location: Frostbite Falls, MN Posts: 10,527	I have a small electric grill for use in the house when it's too dang cold out to grill mammal flesh properly. I also have a gas grill that was given to me, but I've never used it..... My son gave me a new burner for it, but I've never even installed that either. I don't really like gas grills. Now that the kids are grown & moved out, we mostly use a Weber 'Smokey Joe'. Small, easy to use charcoal grill that works well on the end of the picnic table. I also have my 'redneck grill'. It's an old 55 gallon drum (never held petroleum products). I made a stand for it, got a couple stainless steel oven racks from an old stove, installed a handle and a pair of hinges, cut it up with my chop saw and 'viola'! It works great for grilling a lot of meat for groups of people. If I have a lot of time, I also have a Brinkmann smoker. The key to grilling is, taking your time and not letting the fire get too hot. As far as charcoal, I usually use Kingsford 'Mesquite' flavor charcoal. Once in a while, I change things up and use their 'Hickory flavor' charcoal. I have a few short lengths of apple, cherry and mesquite tree branches in the shed that i cut up and split into chunks to soak in water when I really want more 'flavor' than the mesquite or hickory charcoal gives. If you don't have any access to these types of tree branches, Wal*Mart sells bags of wood chips for use in grills & smokers. Soak 'em good & wrap in aluminum foil and toss on top of the charcoal or burner (in a gas grill). The one thing I really like about the small Weber grill is, I can shut the vents (so the fire burns out), to save charcoal once the meat is done. I can't do that with my 'redneck grill' or the smoker.

04-06-2012, 08:18 AM	#23
DirtySteve Senior Member Join Date: Aug 2009 Posts: 4,798	Most grilling I do is all Kingsford plain charcoal, but specialty items sometimes call for a small base of Kingsford, in the charcoal chimney with lump natural charcoal on top for forge-like heat for steaks 'n such. When the coals are all singin' in about 25min, it all gets dumped into the Weber and arranged according to my particular needs at the time. IMHO, lighter fluid leaves a distinct accent on the food that I didn't realize until I tried the Weber chimney.....Btw Klauss, congrats on the new house brother!!

04-06-2012, 01:42 PM	#24
Hunter07 I'm a grumpy SOB Join Date: Feb 2008 Location: Frostbite Falls, MN Posts: 10,527	Here ya go Klauss. Cheap & easy to make yourself. http://www.dirtydozensbunker.com/showthread.php?t=96701

04-06-2012, 02:32 PM	#25
Gus Junior Member Join Date: Mar 2006 Location: Arizona Posts: 66,849	I always used a natural gas grill in Texas. Also made a device to add mesquite wood chips to after I soaked them in water about a half hour. Used two small cast iron skillets bolted together opening to opening where I could swing them open to add wet mesquite wood chips. Drilled lots of small holes in the top skillet for smoke to escape, no larger then 3/32". This kept the chips from igniting (going up in flame) and was easy to clean, just dump the mesquite ashes out when through. We like mesquite barbeque on everything, ribs, steaks, hamburgers etc. Where I worked we had access to a large barbeque on a tandem trailer, all employes could use it, it was the real deal, the way Texans barbeque, but large an impractical for backyard work.

04-21-2013, 09:24 PM	#29
flopshot Constitutional bigot Join Date: Mar 2006 Location: North Carolina Posts: 5,812	fire brick box is mandatory. a gas burner for starting charcoal would be nice as well as the option of gas cooking as well. most brick is not suitable for horizontal exposure to the elements so go with a stone cap or other surface. i've modified several Weber units for a "built in" look and i know there are dedicated units for just such applications. considering the expense of a custom unit make sure you have at least one side burner and under unit storage. if you are leaning towards charcoal only make sure your grates are on steroids. charcoal grates go first. cooking grates: if you could go with a stock Weber 1/4" stainless grate you'll be able to get replacements easily down the road. outdoor kitchens have evolved to an entire new level with cooking, plumbing and cold storage options like i've never imagined.

04-22-2013, 07:12 AM	#30
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,452	Old resurrected thread, My wife got me a new Weber four burner gas grill a few months ago I'm still keeping the old one, will convert it to charcoal.