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Thread: Grilling Choices: What Do You Prefer?

  1. #41

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    and my personal favorite, a light dusting of this.

  2. #42
    SJ's Avatar
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    We have used a lot of Montreal steak over the years, now I prefer fresh crushed black pepper crust with some coarse salt, but the Montreal still comes out when I am lazy. It's got a great flavor and is good on chicken too.

    sj

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  3. #43
    WindOnHisNose's Avatar
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    Great suggestions.

    I am a Montreal steak fan, and we love Montreal Smokehouse Maple on salmon.

    I found out that some of the grills in question are made in China, and that influences my decision a bit.

    Thanks!

    Randy

  4. #44
    centmont's Avatar
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    We bought a Camp Chef, quite simply, because it was on sale at Tractor Supply and put it at Carolyn's house. I had been a Traeger bigot before that with many of you eating off that grill during the Breaks Flyin. My son too is a Traeger bigot, but he has had to replace every part of his, sometimes repeatedly. He is now envious of the Camp Chef.... it will go over 500 degrees if you leave the lid shut, the electronics have been foolproof, and the pairing of the electronic thermometer with the instrument has been perfect for "set it , and forget it". I want one myself now. Compared to others, it is cheaper....probably is made in China, Randy. R
    "Entropy just isn't the same anymore"
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  5. #45

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    Well....

    - During my sojourn in Texas, got totally biased in favor of indirect stick-burner smokers in particular and burning charcoal or wood in general
    - Have had in the past a wide variety of grills and smokers; never got quite enough interest to compete with my buddy's $50,000 competition rig, but if I had the right magic wand..... on a trailer, gas starter, water tight storage bins for charcoal and sticks, very heavy (i'm thinking 5/16") smoke chamber and grill, etc.
    - Current smoker fleet is made up of a "Jumbo" or whatever it's called Weber Water Smoker, a Weber Genesis (yep, original, not II) Gas Grill, and a Weber 22" basic grill.
    - Previously had a Lyfe-Tyme indirect .....should never have given that one up, but it was a big chunk of iron to move from Ewe-stun to Los Anchorage
    - Have heard great things about the BGE but can't bring myself to spend the money that they want for a BGE up here in Los Anchorage.
    - Were I in the market and presumably not considering a $X,XXX or $XX,XXX semi-custom smoker from Pitts & Spits or Lyfe-Time or ???, I'd look seriously at: BGE (it's unique), Traeger (pellet grill, with the pro's and con's of that sector), or Oklahoma Joes for an indirect smoker. I think there are comparable gas grills to Weber, but Weber (IMO) is just a notch, small, but nevertheless a notch above others...and for indirect smokers, Oklahoma Joes is the only one that I'm familiar with that has heavy enough plate and (relatively) tight enough construction in the mass-produced segment to give a good smoke.
    - Also IMO, if one is going to go with a stick-or charcoal smoker (leaving aside the BGE), Charbroil, Pit Boss, or similar variants are just too light of material for doing a good smoke..which is all about trapping and holding heat and moisture.
    - As others have said, it's more about the user and effort applied and less about the equipment....
    - Very much FWIW, but since I'm tasked to smoke 30-40#'s of brisket at least twice a year and 3-4 turkeys at each of Thanksgiving and Christmas up here in Los Anchorage, I have put together a modular smokehouse (2x4's, plywood, rigid foam insulation, canvas opening) that I put in place about 1-November: something's needed when more often than not, the turkey smoking occurs in below zero weather and/or when the winds want to keep the smoker cool...the brisket's are usually a 8-10 hour event and the turkey's are typically 4-6 hours. Something is needed if that falls in November - February.
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  6. #46
    BC12D-4-85's Avatar
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    I watched and helped Joe Want (local Fairbanks big game guide) cook a pig in a pit....different topic but there's me on the Weber and Joe in the hole....no comparison. Beers were involved and it took all night.

    Gary

  7. #47
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    Quote Originally Posted by S2D View Post
    ... 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 had a little Hibachi about 35 years ago,
    don't recall whatever happened to it.
    It was perfect for grilling for just a couple people.
    Haven't seen one in years, I tried googling one up not long ago but no luck.
    So thanks for the link.
    Cessna Skywagon-- accept no substitute!

  8. #48
    SJ's Avatar
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    Quote Originally Posted by S2D View Post
    I can cook a burger with 5 briquettes ...
    I was waiting for someone to say, "I can cook one with 3 briquettes"...

    sj
    "Often Mistaken, but Never in Doubt"
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  9. #49
    CamTom12's Avatar
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    Quote Originally Posted by SJ View Post
    I was waiting for someone to say, "I can cook one with 3 briquettes"...

    sj
    I can cook one with zero briquettes.

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