Home Forums Hunting & Shooting Hunter's Campfire Let's talk grills, eggs smokers for a minute

Let's talk grills and bbq's.

Have a round smoker? I use a gas grill for convenience all the time. I love the BGE but haven't taken the plunge.

I used a park style grill at a condo at the beach to whip up some steaks and really liked the design. I can see this as a heavy duty grill smoker combo that is outstandingly versatile. Anybody used this style of charcoal grill? Pro & cons?

gave away my Brinkman smoker and my gas grill last week. Never used them.
I 'grill' now, with one of those special pans on the gas stove in the kitchen.
Mostly cooking for myself now, so an outside grill is just too much trouble to mess with.

I have cooked on those grills. They are nothing special and simply a charcoal grill. very limited in capabilities and certainly wouldn't label them a smoker. there is very poor seals where top meets bottom so no easy way to regulate oxygen inflow besides the vents. We have two of those at the local pool. If you want a charcoal grill/smoker, get a ceramic egg style. Four brands to consider are green egg, primo, grilldome, KAMADO Joe. Just my two cents.

Grill dome I cook on..

I went ceramic and haven't looked back. I had an old stainless gas grill given to me a few months ago. I refurbished it and promptly gave it away after one cooking.

Doc: We have a Webber Genesis gas grill we use several times a week but for father's day the kids gave me a classic two chamber smoker and it works great. Charcoal burner and we really like the way it smokes and slow cooks.

I use a webber gasser but use it very seldom now since I bought my Akorn grill. I cook everything from pizza to butts on it.

I have a custom pit from Klose I bought in 1995, this past Xmas I returned a gift to Gander for a Smoke Hollow electric smoker. I have not used my Klose since 2012, and I typically smoke year around.

Clean the grates, a handful of chips, set the temperature and go fondle my meat in a few hours,totally badA$$. I am sure there are bigger and better e-smokers but this is very convenient and works great.

http://www.gandermountain.com/modperl/product/details.cgi?i=694522

Weber Genesis is what I have hook up to the natural gas line and use 3-4 times a week. I still like that charcoal effect when I want to smoke or "do it right".

All those iron monsters we saw at the Oasis down in Uvalde kinda got me the bug and looking around. The the grill above on our last trip to A.I. and wanted to see if the grill masters here had some knowledge. People do love the egg!

OK, this looks mighty good to eat!

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I have a BGE and a gas grill.... Gas grill for convience... BGE when I have more time and or to smoke... works out great

I bought one of those, thought "What the heck, it's only $299"? It actually does a good job.

I do cheat and use an Auber.



[img]http://farm9.staticflickr.com/8158/7327641420_a90a7b1bfb_z.jpg[/img]

That's what we have Jeff, one of those "Texican Specials" it really works and I enjoy the "process" of getting the meat smoked and cooked properly.

I'd love a BGE but there's no way I can spring for it, at least not now. For grilling I have a Weber, I've used gas in the past but never cared for it much. I also have a Bradley smoker that I really like.

We do all of our grilling on this Char Griller Pro. This thing will hit 650 degrees in a
matter of minutes and I love cooking steaks
and burgers on it.



All my smoking gets done in this home built smoker I made a few years ago.
It has a Bradley Smoke generator connected to the back of it and I use propane as a heat source.
I've smoked a helluva lot of salmon and ribs in this thing.

As a stick burner junkie, let me say I am super jealous of anybody with a Klose smoker. The stuff that guy makes is out of this world good.

I'd love to have a BGE, but that price tag makes my butt pucker up.

We use a plain old Weber btw. It works.

Plain ol weber kettle "indirect" with apple or hickory chips.

Mannlicher:

Could you post a link or name brand for those special pans?

All I have seen were frying pans with ridges on the bottom. Is that what you are talking about?