No weber kettle, no care.
Same...I have a 800 dollar Jennaire gas grill that just sits while my 100 dollar Weber does all the work.
$1,200 weber summit sits in the garage and hasn't been used in over a year, we use our $30 weber smokey joe about once a week
I have a brinkmoan smoke and cry. My buddy has both a bullet and a side burner smoker....the bullet is the shiznit, he cooks everything on it. My brinkmann suxx th4 coxx but the bullet fixes all of the problems, insulation, heat control, flue control...it's really nice, and he says it's easier to control the temp than the side burner, which you basically have to babysit as the temp is up and down all day. If I smoked enough or had the cash, I'd be all over a bullet in a heartbeat. Right now I use a smokey joe underneath the brinkman cause that sucker blows.
Have a $900 weber but use the charcoal about half the time.
On a side note: I'm in the market for a smoker, anyone have or use a weber bullet smoker before? My good ol smoker was donated to Delta House.
I buy this stuff, but recently found a set of plans to make my own and will probably try some this fall. The real wood stuff or "lump" as it's called lights and heats up probably twice as fast as briquets and is far hotter burning. This would make trailside brats much more ninja...
You better spend some more time with your meat...Those are grass fed ribeyes from less than a mile from my house. To tell the truth I had a 1/3 of a big bottle of Fat Tire left over from Irish day and I soaked those steaks in it with some garlic and black pepper...I usually never do this, but I lead a life where absolutely nothing goes to waste and they turned out fantastic.
You may need to invest in some testicles first.
I actually prefer the weber chimney, it has a conical grating for the charcoal, and seems to light faster than our old one did...
If using a charcoal grill is a complicated process for you, you might be doing it wrong.
I'm NOT doing it. That's kind of the point.
If using a charcoal grill is a complicated process for you, you might be doing it wrong.
Blah Blah Blah........ its called a woodchip pan that goes just under the grill itself. Give you fast control, even heat, and smoke. great for fast cooking, slow cooking whatever.
Here Here.... Im going to go open a beer in celebration of this fine wonderfull statement.
True, but they are also easy and cheap to replace.... Although, My Charbroil outside which sits uncovered that is now five years old still lights up my the third push on the oroginal ignitor.
I have one of those, use it for starting my smoker. The problem is the huge plume of black smoke it kicks off, which is kind of a no-no here in the city. Got the FD called on me once for using it. Gas would have been no problem.
If using a charcoal grill is a complicated process for you, you might be doing it wrong.
To the OP, Why are you leaving your current grill behind. We left our smoker when we moved out of memphis and it was a horrible mistake.
If using a charcoal grill is a complicated process for you, you might be doing it wrong.
