vtlandrover
Well-known member
I thought the only draw to Saugus was the Golden Banana!
Grill opinion please
- Thread starter vtlandrover
- Start date
vtlandrover
Well-known member
An update for those interested:
Infrared seems to be exclusive to red meat. I was intrigued by a Soltaire ($1,200.00) unit, but one review really seemed to offer objective negative points: it's too hot even at its lowest setting for any kind of low/slow or even indirect heat and the shape of the grill surface traps food that will sear its way into the next meal and carbon-up the flavoring. Otto Wilde is still in the heat. Get it?
Ceramic (i.e. Big Green Egg) is a fancier Weber Kettle and takes a learning curve. I'm up for a challenge, but am not convinced about its limited surface area, which is less than half that of most any grill. Vertical meat seems at risk of liquid flavorings sliding off altogether.
Propane grills range from a couple of hundred to several thousand and a few days in to my research, I can't see a huge difference! I handled grates and tubes on a $500.00 Charbroil and a $4,000.00 AOG and yes, the higher quality stainless is undeniably beefier. But does that translate to better tasting food? I'm not convinced.
Traeger is ahead of the pack by two lengths. Just trying to wrap my head around an entirely new form of heat source (to me). To those in the Traeger know: can I sear at the last stage of grilling a bone-in ribeye? Can I end up with transluscent fish? Can I slooooooow cook chix thighs?
Infrared seems to be exclusive to red meat. I was intrigued by a Soltaire ($1,200.00) unit, but one review really seemed to offer objective negative points: it's too hot even at its lowest setting for any kind of low/slow or even indirect heat and the shape of the grill surface traps food that will sear its way into the next meal and carbon-up the flavoring. Otto Wilde is still in the heat. Get it?
Ceramic (i.e. Big Green Egg) is a fancier Weber Kettle and takes a learning curve. I'm up for a challenge, but am not convinced about its limited surface area, which is less than half that of most any grill. Vertical meat seems at risk of liquid flavorings sliding off altogether.
Propane grills range from a couple of hundred to several thousand and a few days in to my research, I can't see a huge difference! I handled grates and tubes on a $500.00 Charbroil and a $4,000.00 AOG and yes, the higher quality stainless is undeniably beefier. But does that translate to better tasting food? I'm not convinced.
Traeger is ahead of the pack by two lengths. Just trying to wrap my head around an entirely new form of heat source (to me). To those in the Traeger know: can I sear at the last stage of grilling a bone-in ribeye? Can I end up with transluscent fish? Can I slooooooow cook chix thighs?
rover4x4
Well-known member
Pellet cookers are sacrilege, I guess no different than gas powered cookers, at least w/ gas burners you can cook when the power is out. Carry on..
Weber Kettle or maybe one of PK grills if you're fancy, I still don't understand the komodo grill attraction..
I've probably cooked 100lbs of meat on a chargriller barrel grill that I got for free... Whatever you choose, please don't use match light charcoal or lighter fluid..
Weber Kettle or maybe one of PK grills if you're fancy, I still don't understand the komodo grill attraction..
I've probably cooked 100lbs of meat on a chargriller barrel grill that I got for free... Whatever you choose, please don't use match light charcoal or lighter fluid..
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I sear in a cast iron pan after if I’m smoking the meat or before if I’m just cooking it.
I have never tried fish in my Traeger.
I cook chicken thighs weekly. I smoke them for 30 or so minutes then crank up the heat but there is no reason why you couldn’t do them at a low temp for a while too.
FlyersFan76
Well-known member
The limited surface area of the Egg, Komodo, etc type grills was a huge turn off for me. My original Traeger Ironwood 650 was still too small for me which is the reason I got rid of it within 6 months for the 1300. Pizza night for a family of 5 or even cooking a whole chicken was an issue.
I am still learning/experimenting with my Traeger. You can sear with a cast iron pan or steel plate in the grill, Blackstone type griddle or kitchen stove. The new Timberline series has a side searing station also. I am not sure how slow you want/need to cook but I have seen people do very long cooks, overnights, etc. I think my longest cook was 4 hours. As long as you get your food to temperature you should be good. I do not eat fish so no comment there.
This is a pretty good forum for all types of ideas. Recipes, modifications, etc.
vtlandrover
Well-known member
Thanks for this! I do appreciate the forum link, as youtube seems to be more sales pitchy than reviewy.
I don’t like the grill surface on a big green egg. I have a Primo which is oval. It heats a lot more evenly than most gas grills I have used, so you can cook all the way to the edge. I also like the option of using half direct and half indirect heat. Or also just using half the grill with a fire box divider.
Fwiw, the grill at my parents River house (Lynx I think), has two normal gas grill sections and one infrared section which is kind of nice. I still always just go for the cast iron grill pan or skillet inside.
Fwiw, the grill at my parents River house (Lynx I think), has two normal gas grill sections and one infrared section which is kind of nice. I still always just go for the cast iron grill pan or skillet inside.
I think it's only apropos that your grill becomes a rusting money heap like the Land Rover. LOL
Lots of good suggestions here but based on what you like to cook, i would suggest a Weber Performer Kettle. The Weber Performer models have a built-in propane torch to light the charcoal which is really convenient. Or use a chimney. Either way you are cooking in 10 minutes and IMO charcoal is much superior to gas. The Weber Kettle's can do everything, it's a great all around grill, get it ripping hot for a quick sear on steaks, close all the vents and go low and slow with some pork. It does it all and it's fairly inexpensive compared to other grills.
Traegers are great but their pricey and more focused on smoking. To me it would be a great second grill but as a Land Rover owner, i'm also a masochist so if something makes a task too easy I immediately dismiss it.
BGE or Komodo's are great too but really expensive... and really heavy if you need to move around.
If you want a smoker, check out Pit Barrel BBQ, it's made in the USA, cheap and really well built. It holds temp really well and uses regular charcoal briquettes. I have a Pit Barrel and 2 Weber Performers and cook outside year round. BTW, one of the Webers is over 10 years old, never had a problem with it, haven't had to replace any parts, minimal rust and it sits outside 24/7 without a cover.
Lots of good suggestions here but based on what you like to cook, i would suggest a Weber Performer Kettle. The Weber Performer models have a built-in propane torch to light the charcoal which is really convenient. Or use a chimney. Either way you are cooking in 10 minutes and IMO charcoal is much superior to gas. The Weber Kettle's can do everything, it's a great all around grill, get it ripping hot for a quick sear on steaks, close all the vents and go low and slow with some pork. It does it all and it's fairly inexpensive compared to other grills.
Traegers are great but their pricey and more focused on smoking. To me it would be a great second grill but as a Land Rover owner, i'm also a masochist so if something makes a task too easy I immediately dismiss it.
BGE or Komodo's are great too but really expensive... and really heavy if you need to move around.
If you want a smoker, check out Pit Barrel BBQ, it's made in the USA, cheap and really well built. It holds temp really well and uses regular charcoal briquettes. I have a Pit Barrel and 2 Weber Performers and cook outside year round. BTW, one of the Webers is over 10 years old, never had a problem with it, haven't had to replace any parts, minimal rust and it sits outside 24/7 without a cover.
On a side note about rust, my friend who works at the grill store doesn’t stock covers for any grill they sell. Good quality stainless grills don’t rust.
vtlandrover
Well-known member
This is another great lead. Thank you. It looks like the base model - while a lot more expensive than the regular kettle - allows for better air control. Hoping to take a look locally.
therealschwartz
New member
Personally, I have the Traeger 650 Ironwood and Weber Summit 670 propane. I am a firm believer the Traeger should not be your only grill. It complements your gas grill. I use the Weber 50x more than the Traeger, just too busy to smoke. However, it’s awesome to have. Smoke ribs for 7 hours and finish them on the Weber. The Traeger does not dear (unless you get the 4,000$ new one just release). You’ll read shout people saying the others can dead - it’s not the same as a grill.
MountainD
Technical Excellence Contributor
Agree. I have a Timberline 1300+Weber Genesis. I smoke wings all the time, 2 hours on smoker, 10 minutes to finish on Weber For crisp skin. Neighbors love the too.
I will also 100% say Traeger is not, nor ever will be, as good as side car smoker. But I’ve literally gone to work for 6 hours while smoking on traeger. Impossible otherwise. Brilliant. I’ve excused myself from a party when low pellet warning went off. Again, brilliant. Good enough for me.
by the way, the expensive Traeger pellets? Same wood, alder, I believe, for every flavor and they add oil… Google it…I use Cabellas for most pellets at $9.99/bag, but they are not best. Just close enough and at that price, good for me. I keep 5 flavors in Home Depot buckets under grill…
TravelinLight
Well-known member
So I have the BGE and I love it, but as stated I only love it when I have the time to play redneck as I am southern. I have a gas grill for everything else that is hardlined to the house. We have a covered patio and I cover it even under the patio religiously. The ceramic smokers have a lower cost to run than the oil drum style smokers which have no insulation. I can smoke a brisket for under 10 dollars in wood where an oil can type can be 30 to 50 dollars at times.
Would I buy the BGE again? No I would go with the primo for price and options. (These seem very similar) If time was a concern, I would go with an electric pellet smoker. I really enjoy the process and the commitment. If I invite you over for brisket, you know I like you as I spent 10 hours on the smoke. I do not have any of the electronic gadgets on the BGE as I like the mental process of making it all work.
As for gas grill, we have the higher end Nextgrill from HD and it has been perfect for the last 5 - 7 years. I clean it regularly and entertain a lot, so it has been put through its paces.
Would I buy the BGE again? No I would go with the primo for price and options. (These seem very similar) If time was a concern, I would go with an electric pellet smoker. I really enjoy the process and the commitment. If I invite you over for brisket, you know I like you as I spent 10 hours on the smoke. I do not have any of the electronic gadgets on the BGE as I like the mental process of making it all work.
As for gas grill, we have the higher end Nextgrill from HD and it has been perfect for the last 5 - 7 years. I clean it regularly and entertain a lot, so it has been put through its paces.
100% agree that a Traeger isn’t an answer to everything grilling. I also have a gas grill and welded up a charcoal grill during Covid. This fall I’ll weld up a Santa Maria grill.
Contractor
Active member
I have a lot of grills, Weber Kettle, Traeger, Egg, Weber Gas. The Kettle, Egg and Traeger are better suited for weekends and nights that I get home early from work. The Weber Gas grill I have is a huge piece of shit and have rebuilt it several times now.
The best gas grill I ever owned was a Wilmington Grill. Made in NC, 100% quality Stainless. Stupidest thing I ever did was well it.
Cooked on it for 10 years and never replaced a single thing..,……not rust ever, no nothing.
Anyway, check them out. 100% worth it.
The best gas grill I ever owned was a Wilmington Grill. Made in NC, 100% quality Stainless. Stupidest thing I ever did was well it.
Cooked on it for 10 years and never replaced a single thing..,……not rust ever, no nothing.
Anyway, check them out. 100% worth it.
CDN38
Well-known member
So.... lots of good info here on selecting a grill, but one thing not mentioned which comes into play for me is cleaning. I hate cleaning my Weber Summit gas. It collects a lot of debris, (especially if you grill chicken with a rub, or add bbq sauce) All the flavorizer bars, nooks and crannies collect crap that piles up. If my wife uses it often, she never cleans it and it becomes a huge production to clean, not so much the grilling surface, but everything below it.
Kettle is really easy to clean, scape the grill, empty out the kettle, on the odd occasion I'll take it out to the back 40 and go at it with a pressure washer if needed.
Kettle is really easy to clean, scape the grill, empty out the kettle, on the odd occasion I'll take it out to the back 40 and go at it with a pressure washer if needed.