Grills

[Anonymous No.19598082]

I'm about to buy a grill. At first I wanted a pellet grill, but my power supply is in a small screened in deck. I could get a gas grill. Everyone says charcoal is the way to go. The reviews say that the Weber 22" is the best. We had that when I was a kid. Now they have the deluxe version. Too many choices. What do you all recommend. I need to buy it soon. I hate having things on my list.

[Anonymous No.19598102]

>>19598082
weber is cheap and holds up
pellet grills are overpriced faggotry
If you have the cash get an offset smoker

[Anonymous No.19598153]

>>19598082
Pellets are the shit left over from industrial lumber mills. Who knows what toxic waste ends up in that trash but gas is just gas.
>>19598102
It's easy as fuck to build a tiny smokehouse that is hands down better than any commercial smoker for home use.

[Anonymous No.19598171]

I bought a Weber 22" at the beginning of summer. Shit is great. Although I wish it had a built in thermomiter. If you get a charcoal grill, make sure to also buy a charcoal chimney. They are 20 bucks, and make grilling much easier.

[Anonymous No.19598331]

>>19598171
The deluxe has a thermometer and chimney. I'm trying to figure out if it also has to be plugged in.

>>19598102
Thanks. I'm looking into offset smokers. I've used one a few times. I know you really get what you pay for.

[Anonymous No.19598457]

>>19598153
>It's easy as fuck to build a tiny smokehouse that is hands down better than any commercial smoker for home use
That seems very unlikely.

[Anonymous No.19598560]

I’d go with a Weber. They’re easy to use and master. Living in a small apartment, my little Smokey Joe has been the best.

[Anonymous No.19598567]

The weber I bought had the themometer built into the lid.

[Anonymous No.19598618]

>>19598082
I have owned a 22in Weber since I was 20, I really like it, do recommend.
I'm 35 now and have been debating getting another 22in Weber because this one is starting to finally rust out, I keep it under a cover and put it in my garage when it isn't in use but the bottom still rusted overtime.
The thermometer on the lid seems pretty pointless to me so I have never even considered anything other than the base grill.
>>19598153
You can't build a nice smoker at home without some serious tools and equipment.

[Anonymous No.19598786]

>>19598618
>Need serious tools
You don't, at all
Circular saw, and a screw driver (manual even)--you can get both for 15 bucks at a thrift store. You clearly don't know shit about carpentry, lady.

[Anonymous No.19598793]

>>19598457
>Doesn't know anything about carpentry
>Commens anyways
so you're a fat female with no real world skills. I can teach a 9 year old how to build one with common tools, lady. I'm sure some dude in Indonesia has a video on how to make one with rocks and a handsaw that works better than what boomers shell out several grand for.

[Anonymous No.19598797]

>>19598786
Cold smoking and hot smoking are not the same, I wouldn't build a hot smoker out of wood ever.
Carpentry has nothing to do with building a hot smoker and chances are someone who is interested in a grill isn't trying to cold smoke with it.

[Anonymous No.19598819]

>>19598082
using charcoal and wood really is the way to go. For me, if im gonna cook outside, might as well be smoking something. If I just wanted heat I'd use an oven inside. i dont understand the appeal of using propane grills at home, it's not like you're far away on a trip, other than you just want a lot of space to cook for a party.
I'd look for a big barrel type of grill at a garage sale or craigslist or something first. You'll be able to get something big for cheap.
I got a buddy that made a big smoker out of an outdoor home water tank you always see in the country, shits awesome. Maybe you can find a homemade one online.

[Anonymous No.19598856]

>>19598819
>i dont understand the appeal of using propane grills at home,

easy: if I sear food in the house, smoke gets everywhere and the house reeks of smoke for several days. If I do that outside, smoke stays outside.

If I cook a stir fry inside, volatilized oils & fats will condense on nearby surfaces in the kitchen and adjacent areas (thanks, Boomers, for the "open concept" trash). If I do that outside, the fats & oil vapors stay outside.

Also, if it's a weeknight at 6pm and I just got home from work, I don't really want to fuck around setting up my chimney starter, wait 20-30 minutes for the coals to be ready, wait another 10-15 minutes to get the grill setup just right, and then start cooking. It's much, much easier and more convenient to light my gas grill, and start cooking steaks 10 minutes later. I can even get a pan going on the side burner while the grill preheats so by the time my steaks are done, we have sauteed spinach or green beans or something on the side. It's so much easier than charcoal, and it doesn't get my house all smoked up & greasy from searing steaks indoors. Heck, we don't even have to wipe the stovetop down after dinner, since we didn't even use it!

[Anonymous No.19598857]

>>19598793
everyone always talks about things they "could" do or "gonna" do. Have you built a smokehouse? One better than a commercially available smokehouse?
What was the last thing you built that people usually pay money for? Lets see it. You people are unbearable. Nothing is more boomer than going on about all the things you "can" do, and you NEVER do it, and sure as hell dont teach anyone to do it, just like boomers didnt. I'll bet you've never even built a fucking birdhouse.

[Anonymous No.19598872]

>>19598857
Nta, but it really doesn’t look that hard. my friend has one that’s just built out of brick, mortar, and few pavers.

[Anonymous No.19598876]

>>19598856
A chimney of lump charcoal takes 10 min to light and be ready for use while both tasting better and having a higher temperature.

[Anonymous No.19598885]

>>19598857
I like how the op asked about grills and then autism anon started talking about making his own smokehouse out of wood as though they are related in any way.

[Anonymous No.19598917]

>>19598082
I'd get a weber with the nice ash catcher or even better a ceramic kamado for the charcoal option. Gas is nice and convenient but I don't know shit about good gas grills other than they are always broken.

[Anonymous No.19599142]

>>19598331
I have pic related. It's an oklahoma joe offset with a built in gas grill and side burner. I love it because of its versatility. You can pretty much make whatever you want, however you want on it. I've had it for 5 years now and it's held up very well.

[Anonymous No.19599157]

>>19598082
Best all around is the weber kettle. It can be a grill or smoker and if you have a chimney starter it isn't a pain in the ass to get it going. I have three grills, the kettle, a pellet, and a kamado, I use the weber 90% of the time.

[Anonymous No.19599159]

>>19598171
Drill a hole and add one. Took me 30 seconds.

[Anonymous No.19599167]

>>19598917
Kamados are great for smoking and long cooks. I had mine hold exactly 233F for almost six hours in a competition with no adjustments. I also prefer to use it in the winter months. But they do not beat the old fashioned kettle for hot and fast grilling and honestly they are almost as good for most smoking. If OP can only have one I would recommend the kettle every time.

[Anonymous No.19599184]

>>19598082
If you can't grill on a charcoal Weber, you can't grill. So get one and master it, then you can move on to other gay shit.

[Anonymous No.19599196]

>>19598082
Buy a standard Weber kettle and dont look back.
Also buy an extension cord and buy a Pellet grill.

A charcoal grill and a pellet grill serve two very different functions, and real smoked BBQ is god tier.
Walmart sells a redesigned PitBoss lexington for $300 which is a really nice smoker for the money.

[Anonymous No.19599203]

>>19599196
Pellet grills are not real smoked BBQ. They are glorified outdoor ovens and frankly are terrible smokers. If you want to act like a smoker without learning anything about burning wood, a pellet is for you. The ultimate poser grill. With anything smaller than a packer brisket my kettle blows my pellet out of the water for smoking quality. At this point I use the pellet twice a year, once to do a turkey and once for a brisket.

[Anonymous No.19599220]

>>19599203
This x 1000

[Anonymous No.19599244]

>>19599203
Nice cope
Barbeque is full of fat snake oil salesman with bullshit trade secrets who are complete retards.

I know you WANT to think that burning sticks instead of burning pellets makes a difference, but it really doesnt.
Pellets from brands which dont strip bark give the same smoke and build the same bark as a stick burner.

The placebo of "i worked harder for my heat, therefore my food MUST be better" is just that. Pure placebo.
Same type of person who lets his brisket rest 6 hours, and sells his special rub on tiktok.

[Anonymous No.19599246]

>>19599220
Post beard and $25 white label bbq rub

[Anonymous No.19599265]

>>19599244
Pellet smokers don't ever reach full combustion temperature for wood so you don't ever get the full flavor spectrum of smoked food.
Also you don't use wood with bark to smoke with, it generates too much creosote.
Next you're going to say that white smoke is good or something equally retarded.

[Anonymous No.19599270]

>>19598876
Tastes better according to who? I grill steaks mainly and prefer propane. Taste the meat not the heat isn’t just a meme

[Anonymous No.19599285]

>>19599246
For the last ten years I have absolutely devastated all neighborhood competition using a weber, decent lump, and fist sized almond chunks. The only thing you can really go by is what people actually eat, when things are placed out side by side. People definitely prefer charcoal and hardwood over pellet 100% of the time. I also suspect natural volatility of temperature actually contributes to flavor vs a PID controller keeping things within 1 degree.

[Anonymous No.19599296]

>>19599270
>and prefer propane
faggot

[Anonymous No.19599306]

>>19599244
I own all four types. Pellet grills absolutely do not even come close to my kettle, stick burner, or kamado for smoke quality. It is fine for what it is, but it is not a real smoker, it is an oven with a hint of smoke flavor. I also have tried damn near every brand of pellet and now source them from the same lumberyard that I get my splits from - so I know the quality.
The cope is that people like you convince Bob and Jill your neighbor that you are some smoking God while knowing fuck all about what produces a real good product that could stand in a competition. Like I said, time and place and I absolutely use mine but it has limited use cases and usually is for when I am too lazy and just want a set and forget or an overnight cook.

[Anonymous No.19599312]

>>19599265
>Pellet smokers don't ever reach full combustion temperature for wood
oh no, hes retarded

>Also you don't use wood with bark to smoke with, it generates too much creosote.
You mean the biiter creosote taste which people point to as literally the only difference between an offset and a pellet grill. The one thing people jerk themselves off over? The difference which is nullified by using pellets with bark like lumberjack?
lel

>>19599285
>also suspect natural volatility of temperature actually contributes to flavor vs a PID controller keeping things within 1 degree.
This nigga doesnt even understand how a modern pellet grill works.
The PID routinely cycles the temps up and down to create the smoke my guy.

>>19599306
See >>19599246

[Anonymous No.19599318]

>>19598082
Get one of those gas grills you can put wood chips in

[Anonymous No.19599351]

>>19599312
It's always amazing to me that there are people that wake up every day and say to themselves
>let's get up and after it
>get that coffee in
>then expend maximum effort being a faggot on the internet for as long as possible
well done I guess

[Anonymous No.19599360]

>>19599312
>he thinks a smoldering flameless fire reaches full combustion temp
>he thinks wood bark is advantageous

[Anonymous No.19599367]

I went for the Weber Master Touch as my first proper grill. Master Touch is a few inches taller than the standard 22 inch, which makes it more comfortable to use. Personally I didn't go for the premium Master Touch as I read a lot of mixed reviews about the lid hinge not working well.

Its great for smoking and holds its temperature well and ts good for grilling. I did jerk chicken legs over medium heat which worked great, but you can also go super hot for steaks if needed.Weber accessories are also good. The vortex is great for chicken wings and the rotisserie is probably one of my favourite ways to use the Weber.

[Anonymous No.19599554]

>>19598457
Mta, but you can easily make a little smoke hut. My dad has one that's four feet wide, five feet tall, maybe three feet deep. Spent maybe 40 bucks on materials and an hour building it.

[Anonymous No.19599764]

>>19599244
>Same type of person who lets his brisket rest 6 hours
I know you're being hyperbolic, but resting the meat is a very important part of bbq that's mostly just glossed over

>>19599285
Lumps and chunks are definitely the best route for flavor.

[Anonymous No.19599991]

>>19598560
Normally this is true, but my dumbass didn't realize why everyone on the bottom floor had Charcoal grills and anyone on the 2nd story only seemed to had gas ones. My apartment's balcony is fucking COMPOSITE and not concrete like the first levels ones. Guess at what heat composite melts? only 175 degrees. Managed to melt some spots in it after my first and only grill with it but luckily I sanded them out. So yeah any anons that have an apartment balcony, check to see if that shits Composite before getting a charcoal grill.

[Anonymous No.19600082]

>>19598793
>wood fire smoker
>carpentry
he's not building a smokehouse.
that would be masonry or ironworks you dingus.
I want to learn how to build a computer maybe I should learn how to code first.

[Anonymous No.19600265]

>>19598876
>A chimney of lump charcoal takes 10 min to light and be ready for use

False. I've used lump charcoal for the last 15 years, and I have literally never had a chimney full be ready in less than 20 minutes. You fell for the marketing bullshit and have clearly never actually used charcoal, bitch boi.

[Anonymous No.19600278]

>>19598876
this is complete nonsense. my gas grill gets to over 600F in 10 minutes. It has space to cook over a dozen steaks at the same time.

Meanwhile, a single chimney full of charcoal would take AT LEAST 25 minutes to be hot, but if you dump it out, it would barely hit 500F in my grill. the only way to get a hotter temperature would be to keep the charcoal in the chimney, where you could AT MOST sear 2 steaks on top of it.

Basically what I'm saying is: you should kill yourself.

[Anonymous No.19600320]

>>19599306
>The cope is that people like you convince Bob and Jill your neighbor that you are some smoking God while knowing fuck all about what produces a real good product that could stand in a competition

I own a DynaGlo dual chamber charcoalgrill and a CharBroil Tru Infrared gas grill. I don't give a fuck what "competition" judges think is good BBQ. I've made incredible smoke scallops, smoked shrimp, barbecue pork shoulder, and barbecue pork ribs on my charcoal grill using lump charcoal, wood chunks, indirect heat, and a homemade rub & mop. It doesn't matter what tools you use, it matters what result you achieve.

Idiots that cook for competition literally slather their meat with a shit ton of salt and sugar, because they are being judged on a single bite. They err on the side of oversauced, over seasoned garbage, because they know 90% of what they make will be thrown in the trash. Meanwhile, if you want to actually impress your dinner guests, you have to present a well-seasoned yet balanced piece of meat that has pronounced smoke flavor that isn't drowned out by a gallon of salgur. The best BBQ cooks balance flavors, and they don't care what the competition cooklets think.

[Anonymous No.19600887]

>>19599142
I helped a buddy set one of these up some years back. it's a pretty sweet setup.
but hell it's 650 dollars now

[Anonymous No.19602341]

So what’s the deal with vertical drum smokers like the pit barrel?
I feel like they’re super efficient in terms of cooking surface and fuel consumption to food output.
Do they yield a quality smoke?
They’re also nice and cheap so that helps sell it for me

[Anonymous No.19602424]

>>19602341
I have owned one for 8 years or something now I think.
They work pretty well, if you take the time to learn how to do temp control on it and also layer it's fire with wood chunks on the inside not the top it can put out pretty good food.
The big thing to avoid is white smoke coming out of it.
That being said if you don't like pit smoked flavor it likely isn't a good choice for you.