Posted on 05/28/2018 6:02:07 PM PDT by God luvs America
Looking for suggestions/recommendations on a charcoal grill. Looking for a 22 inch or greater. Was hoping to purchase the green egg but first quarter business did not go as planned and i need to scale back on my purchase. Looking in the $300 to $400 range. Any ideas?? Thanks
Go to Walmart and buy a Weber knock off for under $50. Use it a few years then toss it and buy another one. Keep life simple....
Why, don’t you think there is a difference between ceramic vs. metal?
I don’t have a Green egg, but I do have a ceramic. I can smoke for 15 hrs+, and not have to touch it, plus maintain temp within 10-12 degrees. I like it.
+++1 the way to go
Char-griller Kamado ceramic at Lowes 22 inch porcelain grill $599.00
You can’t go wrong with a Weber. I have owned them through the years, they last forever. Once you are done cooking, close the air vents and put the cover on. You have leftover charcoal for an easy start the next time.
brick barbeque ideas
https://www.bing.com/images/search?q=brick+bbq+pit&qpvt=brick+bbq+pit&FORM=IGRE
Make sense now? It is a burning ring of fire. You can regulate it down with the damper. 20 hrs in the summer, no problem but hardwood lump ONLY. Get back to me when you want to know how to build an outrigger for this thing to cold smoke salmon or cheese. ;-) Took me months to figure out. Kept getting a creosote flavor. I got it nailed. 20 Bucks at Lowes and a smokey joe. Cold smoking at home is a lot harder than hot smoking. Essentially you make a bong for the smokey joe and then pipe the smoke into the kamado.
Plain old webber has never done me wrong. I’ve had many grills over the years, but webbers do it all. There is a company, like smokenator that can turn out some great brisket too. My current one has a table with a tip out charcoal bin.
THAT I agree upon. A lot of experienced grillers love the infrared grill because you get very high cooking temperatures, generally NO flare-up issues and no dealing with hot and cold spots, either. Indeed, infrard grills are how steaks are cooked in high-end restaurants.
weber 22 100 bucks
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I recently bought a camp chef pellet smoker. Not the high end for those types of machines, but they give a 30% veterans discount. Outside this gentleman’s price range, but I am loving it. Takes longer than a gas grill, but the results are amazing. Got one with a propane fired searing burner on the side. Pretty much reverse sear all the steaks, chops, chicken, and tri-tip. Low and slow smoke ribs, salmon, and pork shoulder,
You can get a pretty nice Pit Boss pellet smoker or kamado grill for around $400 - $600.
I did some research on this topic a year or so ago and ended up with a Char-Griller for about $100 and it works great!
You can do better than that at home. I am assuming you mean Ruth’s Crist.
Sous vide at 120. Map gas torch in a very hot cast iron pan for the crust.
https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
Then add a pat of garlic butter to the top and spread.
Edge to edge perfection.
The ovens used yield a taste I just don’t like. It just tastes off.
Webers are the best. By far.
Mine is an old Fiesta Advantis gas grill 2 burner purchased in 2003. Last month I replaced the dual burner with igniter and flame shield with OEM parts. The grill is still sturdy and in great shape and the parts were $63 total. I can afford a new one but not necessary. I use a separate smaller grill for when I want a charcoal fueled cook.
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