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Thread: Grilling Choices: What Do You Prefer?

  1. #1
    WindOnHisNose's Avatar
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    Grilling Choices: What Do You Prefer?

    I have been a Weber grill user for many, many moons but we are ready to move on to another product.

    I know many who love the Green Egg and I edged closer to it when I began using the Green Egg charcoal...I love how it burns, without so much ash. I am not excited by the price, however, and those things are pretty darned heavy...so they will likely stay put in one place...not portable, really.

    Steve Eaton swears by his Hasty Bake pellet smoker grill, but I have read good things about Traeger (apparently it was the first company to patent this approach) and Camp Chef.

    I typically grill/smoke all year round, steaks/hamburgers/chicken/smoke a turkey or ham a few times per year. Usually we are grilling for two, but occasionally for several people.

    I would appreciate any thoughts you folks would share about your experience with these things. They are a significant investment, and I don't want to screw this up!

    Thanks!

    I figure this question belongs on Supercub.org as we are nearing completion of our hangar and patio/fire pit and we hope to have many of you visit us and give us an excuse to grill for you!

    Randy
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  2. #2

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    This the brand pellet grill I’m running, https://www.rectecgrills.com/ I think it’s the ducks nuts

  3. #3

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    I use my Traeger almost daily and love it!!

  4. #4
    wireweinie's Avatar
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    Doc!? Why change? You had the correctly named grill all along.

    Old school and charcoal hands down!

    Web(er)
    Life's tough . . . wear a cup.
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  5. #5
    phdigger123's Avatar
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    I am with Web. You can get the heat you need to get a good sear, which is really important for great flavor on burgers and steaks. You need enough heat to get the Maillard reaction, which gives that great flavor on meats.
    Tregars and Green Eggs are great for smoking anf slow cooking, but a steak or burger needs the heat from charcoal.

    I have a smker and a and a charcoal grill on my deck. Both have a different purpose.

    Now, for a great steak, try aging a whole prime rib or NY strip for 42 days. That is a good steak!

    Good grilling is about the science, not the equipment.
    Last edited by phdigger123; 05-09-2020 at 06:39 PM.

  6. #6
    Cub Special Ed's Avatar
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    Propane for the easy stuff. Coal/wood grill with a firebox for the good stuff!
    "There are 3 kinds of men. The one that learns by reading. The few who learn by observation. The rest of them have to pee on the electric fence for themselves." Will Rogers

  7. #7

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    there is only one brand, WEBER.
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  8. #8
    Coulee Clipper's Avatar
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    I’ve been using Weber, both charcoal and propane for 50 years. Others are good. Weber is best.


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  9. #9
    JP's Avatar
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    A buddy had a massive, expensive "stainless" infra red etc. grill on his deck that got klonged by a tree during a storm. The insurance company paid for a Brand New One. I loaded up the damaged one and hauled it off to the workshop. I figured it would come in handy with all the entertaining of the masses at the lake. And I was right. All I had to do was bang the big dent out of the cover and she was good to go. A couple of knobs blew off on the way up I-95, but hey, it was free.

    For two summers it performed flawlessly, handling lots of guests with ease and efficiency. You could put tons of food on it. However, last spring when I opened up the camp I took off the cover and opened it up and it was absolutely shot. So, I hauled the monster off the deck--and got run over when it slipped down the stairs while I was removing it (you know the deal--there's only one person who opens and closes the camp). I secured it to a dolly and loaded the massive beast on the front of the pontoon boat to haul to the mainland to struggle it to the dump.

    Then darndest thing occurred--when I was crossing the deepest part of the lake the damn thing suddenly slipped off the front and disappeared between the waves. Kind of like an aircraft carrier becoming a coral reef. Never saw it again. Saluted, took a sip of my beer, and headed back to camp.

    I think it was a Char Broil. Don't buy one. I have a Thermos. My Dad bought it for me. In 1999.
    JP Russell--The Cub Therapist
    1947 PA-11 Cub Special
    www.bloomerrussellbeaupain.com
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  10. #10

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    I’ve been using Pellet Grills for five years. Traeger and Pit Boss both work well. Used charcoal for decades would never go back. Great flavor and heat control with pellets. Just my opinion.


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  11. #11

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    Keep the Webber and if you want to smoke stuff get an Oklahoma Joe’s smoker. Works for me.
    Remember, These are the Good old Days!

  12. #12

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    Like most have confirmed, gas for veggies or dogs, anything else it's just not the same. I went back to the Weber for the steaks and good stuff. One big plus in my book is the Weber is so easy to clean up compared to cooking meat on a big-ol gas grill, that mess in the bottom develops into a huge flare up before long. With the Weber everything just drips down and burns up, hurrah!
    One thing I did with my big Char-broil is turn it into a smoker. I use a metal cake pan of smoking chips sitting just above a low propane burn on one rail. I re-positioned the flame diverter to lower the pan for this. Makes great jerky and a good reason for me to sit on the patio with a beer keeping an eye on things .
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  13. #13

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    I prefer anything grilled by someone else!! Jane got a Traeger 1 1/2 years ago and loves it. Old grill is on its last legs and she said she only wants a small one, anyone that knows my wife will tell you she is not into small/cheap/simple. So for her to not want the new big grill with side burner means she is very happy with the Traeger.
    DENNY

  14. #14
    Jim 4WF's Avatar
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    GREEN EGG 80Deg to 650Deg. With charcoal—Click image for larger version. 

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    More than hot enough to sear 1 minute per side shut off air and finish at 300. Good mallard
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  15. #15
    BC12D-4-85's Avatar
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    Quote Originally Posted by JP View Post
    Then darndest thing occurred--when I was crossing the deepest part of the lake the damn thing suddenly slipped off the front and disappeared between the waves. Kind of like an aircraft carrier becoming a coral reef. Never saw it again. Saluted, took a sip of my beer, and headed back to camp
    Fish over the new reef

    Gary

  16. #16
    hman442's Avatar
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    I've used a nice gas grill for years, still do, but, family got me the small Traeger a few Christmas' ago. I prefer it for most meats now. I just finished a couple New York's on it this evening. Good flavor, no flame ups like a grill. Baby Backs last weekend, the Thanksgiving Turkey, all of it. That being said, there are several other brands that look virtually the same, same science, but cost less. Mine doesn't pair to my phone like the current ones, but I think that's okay

  17. #17
    Gordon Misch's Avatar
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    I like my Webers just fine. Small one for one or two people, larger one with rotisserie, and the tall smoker style. I learned a new trick about a year ago - sous vide, then to the grill for searing and flavor. The tenderest, most flavorful, perfect done-ness steaks yet. They compete very favorably with the highest-dollar steakhouse in Seattle!
    Gordon

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  18. #18
    fancypants's Avatar
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    If you're considering a ceramic grill like the Big Green Egg, take a look at the Primo Oval XL. Made in the USA and more versatile than the Egg in my opinion. As you noted, they are heavy and expensive. But I've never had a bad meal come off of the Primo. That said, I've had some pretty darn good meals from friends' pellet cookers as well. Can't argue with the results using pellets, but there's something about hardwood lump charcoal that seems right to me. Nothing wrong with a Weber kettle either. My Primo will probably last a few lifetimes, so I'm sticking with what I've got.

  19. #19
    SJ's Avatar
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    Because we are lazy, we have a gas grill hooked up to natural gas at the house so we don't have to drag tanks around. It's a small weber (the big propane weber never gets used anymore) and works really great.

    For Mother's day today, I will be reverse searing the 140z ribeyes. If you have not tried reverse sear, you should. Takes longer but a perfect steak every time. Lots of youtubes out there.

    To get more of the "smoky grill" flavor, I use a smoke box designed to fit in a weber. It holds the chips and does a great job infusing whatever wood flavor you like. Be careful to remove it partway through if you don't want your steaks super smoky.

    The smoke box I use look like this. You can get them at a hardware store, or make one out of aluminum foil. Make sure you soak your chips first:

    Click image for larger version. 

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    My childhood memory of charcoal was the flavor of lighter fluid, which I never cared for. If I do charcoal, I use a chimney with no fluid to avoid that taste. However, it has been a few years since I used charcoal!

    sj
    "Often Mistaken, but Never in Doubt"
    ------------------------------------------

  20. #20

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    those little smoke boxes work good, mines probably 2inches x 8 inches x 6 inches, steak is probably done in 15 minutes or so, so you have to figure that chip box out for time and amount, i put the chip box in when the grille is warming up and get a little smoke coming out of it and take it out after about 5 minutes when the steak is on, theres a little timing there to figure out to what you like.

  21. #21
    SJ's Avatar
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    Quote Originally Posted by tempdoug View Post
    those little smoke boxes work good, mines probably 2inches x 8 inches x 6 inches, steak is probably done in 15 minutes or so, so you have to figure that chip box out for time and amount, i put the chip box in when the grille is warming up and get a little smoke coming out of it and take it out after about 5 minutes when the steak is on, theres a little timing there to figure out to what you like.
    Today I am going to try just putting a small amount of chips in there, and letting them turn to charcoal instead of removing them. If you tried this and it didn't work, stop me before I screw up Mother's day dinner!

    sj
    "Often Mistaken, but Never in Doubt"
    ------------------------------------------

  22. #22
    flybynite's Avatar
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    We have used the Weber for 40+ years and it has performed well for all of them. Only on our second one in all of that time. A few years ago, I purchased a Green Egg and have been using it, and the Weber for more versatility.
    Our Thanksgiving turkeys on the BGE have always turned out well as have a variety of other meals from pizza, to veggies, ribs, prime rib, steaks, burgers and brats.

    Our son is a pro chef and uses a Weber smoker, BGE and Weber kettle.

    With lump and chips, we have noticed a better, deeper smoke ring than achieved with the pellet or gas grills. We can also crank the temps up in the BGE to 700 deg if needed for a quick pizza or as low as 225 for a loooonng sloooooow smoke that lasts for hours and hours. Much more difficult to do on the Webers, but relatively easy on the pellet grills.

    Click image for larger version. 

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    We don't eat much red meat anymore, but, when we do, it has got to be good.

    If you decide to get a BGE, Poolside in Vadnais Heights usually has demo units that you can get for cost and accessories get thrown in. They don't discount the BGE, but do the accessories.

    Wayne
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  23. #23
    JWE's Avatar
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    If you decide on the Big Green Egg, watch Craigslist in your area. I found one in great condition for about half of retail. If you like brisket, it can't be beat.

  24. #24
    okmike's Avatar
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    Keep the Webber and get a Slow n Sear for it, makes a super smoker out of it when you want it

    http://weberkettleclub.com/blog/2016...-weber-kettle/

  25. #25
    SJ's Avatar
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    Reverse sear in process for today.. these are about to come off for their 5 minute rest before the searing
    Click image for larger version. 

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    I'm a firm believer that cooking is a science - at least it comes out better when I treat it that way. I really like these iGrill temp monitors you monitor with your phone. I monitor the meat temp and the grill temp.
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    It was a beautiful but chilly and windy day to grill!
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    "Often Mistaken, but Never in Doubt"
    ------------------------------------------
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  26. #26
    bigrock's Avatar
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    I’ll second the Rec Tec. It’s stainless and no middle man. Buy it factory direct.
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  27. #27
    SuperCub MD's Avatar
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    Johnson, it's all art, I'll put my wood fired pig spinner up against your igrill anyday.
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  28. #28
    cubdriver2's Avatar
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    I find that almost all grills are bought by men. And they buy them like they would buy a cowboy hat, the bigger the better. I was in the same boat for many years. But every time we were visiting my mom she would grill on a little stainless steel suitcase size grill. Took me a lot of years to realize some of the best grilled food I got every year was from that little grill. It was 20 years old and out lasted her. Grills don't make good cooks. I stopped buying the big boys model years ago a got a little guy. I think my brother is still using mom's.


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    https://www.amazon.com/dp/B0754837SY...ogi&th=1&psc=1

    Glenn
    Last edited by cubdriver2; 05-10-2020 at 03:35 PM.
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  29. #29
    wireweinie's Avatar
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    Quote Originally Posted by SuperCub MD View Post
    Johnson, it's all art, I'll put my wood fired pig spinner up against your igrill anyday.
    Oh, it's on now! Tongs at six paces!

    Is this going to be a new thing at the fly ins now?

    Web
    Life's tough . . . wear a cup.
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  30. #30

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    Quote Originally Posted by cubdriver2 View Post
    I find that almost all grills are bought by men. And they buy them like they would buy a cowboy hat, the bigger the better. I was in the same boat for many years. But every time we were visiting my mom she would grill on a little stainless steel suitcase size grill. Took me a lot of years to realize some of the best grilled food I got every year was from that little grill. It was 20 years old and out lasted her. Grills don't make good cooks. I stopped buying the big boys model years ago a got a little guy. I think my brother is still using mom's.


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    https://www.amazon.com/dp/B0754837SY...ogi&th=1&psc=1

    Glenn

    glenn, one of my steaks would be hanging over both sides of that.
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  31. #31
    SJ's Avatar
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    Quote Originally Posted by SuperCub MD View Post
    Johnson, it's all art, I'll put my wood fired pig spinner up against your igrill anyday.
    HA! You have to get Mark Rusche to watch it and pour cheap wine on it all day... and Old Style of course...

    sj
    "Often Mistaken, but Never in Doubt"
    ------------------------------------------

  32. #32
    SuperCub MD's Avatar
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    Damit, don't give out my secret recipe.
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  33. #33
    SJ's Avatar
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    Quote Originally Posted by SuperCub MD View Post
    Damit, don't give out my secret recipe.
    I think the only sell that cheap of wine in Calumet county...

    sj
    "Often Mistaken, but Never in Doubt"
    ------------------------------------------

  34. #34

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    Oh heck, now we're gettin' in it: Remember several years ago when the Visconsin boys saved the pig roast at Johnson Crick, with many wraps of .041 Stainless safety wire around the pig. And let's not even TALK about the animation of the Six-burner Weber imported into JC on the Cessana One Hundred and Eighty-Five

    Thanks. cubscout
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  35. #35

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    I have three of the darn pellet smokers two Traeger and one Camp Chef ( one for the house, 5th wheel and Cabin) My son says the best in his opinion is the Rectec. He buys the pellets by the pallet 2000lbs and pays about $10.00 a 40lb bag. There is about 8 of us that use the pellets takes a little over a year to go thru them.

    whatever you do you want to be able to reverse sear. I can do that with the sear box on the camp chef

  36. #36
    Cub junkie's Avatar
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    I used to get wrapped up in the axle with grills. I used a stick burner for big cooks and have friends with pellet grills so I have time around them. Since its down to the wife and me I go with the 109 dollar Weber charcoal 22". All those trendy accessories like slow and sear and vortex etc I look at the pictures on the web and youtubes and fabricate them myself. Most everything I cook is offset heat. If your food tastes good then the grill was only a small part of it. We have a nice deck but for some reason we eat most of our summer meals in my shop at a small table. I find the ambiance of airplane parts and shop equipment soothing. My wife doesn't mind, she calls it my redneck outdoor kitchen.
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  37. #37
    BC12D-4-85's Avatar
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    This ^^^. My vintage Weber 22" has served us for 40 years from +80's to -40's. Yes we grill on New Years eve outdoors in Alaska. It's a desirable pre-ash shaker unit and not for sale.

    Gary

  38. #38
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    Quote Originally Posted by OLDCROWE View Post
    if you want to smoke stuff get an Oklahoma Joe’s smoker. Works for me.
    I've got 2 and really like them. (got them on Walmart Winter closeouts for about $100 apiece).
    always used Gas grills, but my new go to at work is the cast iron Marsh Allen hibachi.
    https://www.bbqguys.com/kay-home-pro...coal-bbq-grill

    I can cook a burger with 5 briquets in about the same time as it takes in a gas grill and tastes much better.
    ( I start the coals with a propane torch)
    I stuck mine in my burnt out propane grill to keep the smoke in and the rain out.
    I may be wrong but that probably won't stop me from arguing about it.

  39. #39

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    Quote Originally Posted by S2D View Post
    I've got 2 and really like them. (got them on Walmart Winter closeouts for about $100 apiece).
    always used Gas grills, but my new go to at work is the cast iron Marsh Allen hibachi.
    https://www.bbqguys.com/kay-home-pro...coal-bbq-grill

    I can cook a burger with 5 briquets in about the same time as it takes in a gas grill and tastes much better.
    ( I start the coals with a propane torch)
    I stuck mine in my burnt out propane grill to keep the smoke in and the rain out.
    At the peak of my sail boat racing days, I had a cast iron hibachi mounted on my boat trailer. Used to cook breakfast and dinner in it.
    Remember, These are the Good old Days!

  40. #40
    BC12D-4-85's Avatar
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    All temp charcoal lighter> https://www.jackscountrystore.co/250...dtorchkit.aspx

    We call it "The Equalizer" and works with propane to -40F. A little heat and you're cooking right now.
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