Grills......

[Mach1]

[juiceweezl]

Bought a Traeger when COVID started. I'm running it and then an old Jenn-Air LP. Traeger is where it's at.

[lincolnboy]

Traeger..I i just keep eye balling the grip grill. Now thinking of the 22", if only there was a way to add a burner at the bottom to light the charcoal. Maybe a side box for the charcoal for a indirect heat grilling

[cool cat]

I've got a Chargriller propane/charcoal combo grill with the optional smoker box. I've had it about 11 years, and hope to get a few out of it before i get another. When i do replace it there is another brand with a similar model I've seen at Academy. It looks to be a thicker gauge metal, and hopefully holds temp better when smoking.

[Big A]

I had a top-of-the-line Brinkmann that didn't heat evenly from day one, and started rusting way too soon, so I think I'll spend a little more on the replacement, and do a better job of keeping it covered. We've got limited patio space for the time being, so I'm thinking this "28 Coyote will fit the bill.





I like the idea of a full griddle top for when I make Sunday pancakes, but am hesitant to think that my wife's medium rare filet's will come out to her liking.

[Ruffdaddy]

Originally Posted by Big A

I had a top-of-the-line Brinkmann that didn't heat evenly from day one, and started rusting way too soon, so I think I'll spend a little more on the replacement, and do a better job of keeping it covered. We've got limited patio space for the time being, so I'm thinking this "28 Coyote will fit the bill.





I like the idea of a full griddle top for when I make Sunday pancakes, but am hesitant to think that my wife's medium rare filet's will come out to her liking.

I have a sear burner very similar to the grill youre showing and it works great. On a blackstone it's easier for me to get a flavorful crust but maybe a little more sensitive to get right and usually a little slower. I said all that to say i dont really know that there's enough difference to matter. Its a win win...especially since you can just use a cast iron griddle with a grill.

Griddles really shine with big meals. I usually do a big fancy meal for 10-15 on Christmas...and the sous vide+blackstone was a savior for the filets. The cast iron was for the scallops.

[Rafa]

Still pimp the Primo XL.

I have the divider which is helps big time if I don't want to use whole thing.

Matt is right about the smoking, small smoke ring, not thick bark, but man I don't have to tend to it hardily at all. I set it to about 250 and it just stays there. I only put one 1/4 price of wood towards bottom of it.

I still use the firestarter. I just put it on top of old lump charcoal and light it. Lights up the rest as well. If I want to get it going quick, I use the weed burner. What I did, was I took the circular part of the weed burner, I put in vice and squeezed it, and it fits perfect inside the vent on PRIMO. I turn on the burner, stick it in there and just move it side to side and it starts up pretty damn quick.

Haven't used the real smoker in forever, but I am missing a good smoke though, so I might bust it out here shortly to do some real smoking.

[Trip McNeely]

Wife just got me a Big Green Egg for Christmas. I just picked it up today. Let the games begin! I need some tips as this is pretty new to me. I?m used to an old school Weber charcoal.

[Stephen]

Originally Posted by Trip McNeely

Wife just got me a Big Green Egg for Christmas. I just picked it up today. Let the games begin! I need some tips as this is pretty new to me. I?m used to an old school Weber charcoal.

I totally went to the dark side and now have a kamado joe ii. If your smoking keep your your intake almost closed (I stick the tip of my pinky in the vent and close it to my finger) and top vents barely open too and uoull Keep a nice 250

[bird_dog0347]

Congrats, I've had mine for about 5 years now and still love it. You didn't mention which size you got, I've got the XL and went to a place in Denton called The Ceramic Grill store and bought their system for the inside. You can fit way more stuff in there and it's much easier and more adjustable than the BGE brand stuff. I HIGHLY recommend getting this setup for whatever size egg you got. The smokeware cap is also super handy if you are smoking something for lengthy periods of time and there is a possibility of bad weather. And the angle brackets make it easy to divide the charcoal into one side of the egg and be able to cook steaks over indirect heat slowly then sear the shit out of them when they are almost ready.

https://ceramicgrillstore.com/produc...-rig-combo-bge
https://ceramicgrillstore.com/produc...himney-cap-bge
https://ceramicgrillstore.com/produc...ckets-pair-bge


I also have the BGE wooden table which is great, but not cheap, found mine used online from a dude who was moving out of state.

[Stephen]

Originally Posted by bird_dog0347

Congrats, I've had mine for about 5 years now and still love it. You didn't mention which size you got, I've got the XL and went to a place in Denton called The Ceramic Grill store and bought their system for the inside. You can fit way more stuff in there and it's much easier and more adjustable than the BGE brand stuff. I HIGHLY recommend getting this setup for whatever size egg you got. The smokeware cap is also super handy if you are smoking something for lengthy periods of time and there is a possibility of bad weather. And the angle brackets make it easy to divide the charcoal into one side of the egg and be able to cook steaks over indirect heat slowly then sear the shit out of them when they are almost ready.

https://ceramicgrillstore.com/produc...-rig-combo-bge
https://ceramicgrillstore.com/produc...himney-cap-bge
https://ceramicgrillstore.com/produc...ckets-pair-bge


I also have the BGE wooden table which is great, but not cheap, found mine used online from a dude who was moving out of state.

I had that vent on my original joe it was a good upgrade but the classic ii is similar design

photo uploader for website


Mine is the kamado joe classic 2 large 18” It will do a 16 lb brisket in there

Likely the exact same size at the large BGE

[Trip McNeely]

I cooked some chicken quarters with a dry rub last night and holy shit they were incredible. I did 280-290 temp hovered for about an hour and a half. They were so juicy and had the crispiest skin. Also the flavor was a mesquite smoky flavor, but not overpowering. Just right. I am a fan now of this thing.

[Stephen]

You?re gonna love it

[AnthonyS]

Originally Posted by Trip McNeely

I cooked some chicken quarters with a dry rub last night and holy shit they were incredible. I did 280-290 temp hovered for about an hour and a half. They were so juicy and had the crispiest skin. Also the flavor was a mesquite smoky flavor, but not overpowering. Just right. I am a fan now of this thing.

Ceramic kamodos are so awesome. I?ve had mine about 8 years. The new outdoor kitchen arrives soon too. I will have an inset grill and rotisserie then as well. Oh and a gas pizza oven.

[kingjason]

Originally Posted by Trip McNeely

Wife just got me a Big Green Egg for Christmas. I just picked it up today. Let the games begin! I need some tips as this is pretty new to me. I?m used to an old school Weber charcoal.

Buy some Pecan and Cherry wood chunks from Academy. You can soak them in water but I don't. I cook with lump charcoal, and throw a piece or two in as I am warming it up, and right before I add meat. Works like a champ for adding flavor. Also get one of those big electric igniters. I put it in the center sticking straight up, then add my lump, plug it in, mad fire in 10 minutes usually. I put a plug on my patio next to the BGE just for this purpose.

[Trip McNeely]

Originally Posted by kingjason

Buy some Pecan and Cherry wood chunks from Academy. You can soak them in water but I don't. I cook with lump charcoal, and throw a piece or two in as I am warming it up, and right before I add meat. Works like a champ for adding flavor. Also get one of those big electric igniters. I put it in the center sticking straight up, then add my lump, plug it in, mad fire in 10 minutes usually. I put a plug on my patio next to the BGE just for this purpose.

I?ll have to look into those. As far as the igniter I?m ok with paper and a lighter. If it takes more time, oh well it?s just more beers for me.

[mustang_revival]

Another Ceramic egg fan here - this one is on my list but can't bring myself to pay 250.00 for it yet -

Flame Boss 400-WiFi Smoker Controller (Ceramic/Kamado Kit)

[Stephen]

Originally Posted by mustang_revival

Another Ceramic egg fan here - this one is on my list but can't bring myself to pay 250.00 for it yet -

Flame Boss 400-WiFi Smoker Controller (Ceramic/Kamado Kit)

After tinkering if found it easy to control temp

I leave a little less than a centimeter open at the bottom vent

[dcs13]

Originally Posted by mustang_revival

Another Ceramic egg fan here - this one is on my list but can't bring myself to pay 250.00 for it yet -

Flame Boss 400-WiFi Smoker Controller (Ceramic/Kamado Kit)

I never would have spent the money on a WiFi controller for my egg, BUT my wife bought me the Egg Genius for my brithday. HOLY CRAP, game changer. It is so nice to be able to reliably control the heat for long cooks and not have to baby sit it.
I like that it data "logs" your cooks too. That way if something was a little overdone, or dry, you can look at that cook and adjust.. Now if I could just get better at this Holley EFI data log stuff.

[bird_dog0347]

I've got one of the flame boss wifi controllers for my egg, but I only use it for long cooks on something like a pork butt or whatever. I use it even less now that I have a new offset smoker (my old one rusted out the firebox) as I prefer to use it for things like brisket, etc.