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Originally Posted by schteve_d
Don't want to derail the thread but that Broil King Keg looks pretty stellar. A thousand bucks, though? I'd like to hear more about it.
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Well truthfully its a pretty sweet BBQ, if you really like BBQing. By that I don't mean that once a week you throw a steak or some chicken on (you can do that to though). Its a kamodo cooker, and keeps a constant temperature very well. It uses way less charcoal than other charcoal BBQs because its a double insulated unit. The advantage here is for longer cooks; I cooked a brisket about a month ago for about 16-18hrs and got a full nights sleep anyway. Doing that on my other BBQ (its a Char-Griller, in case anyone else cares!) would mean me getting up at least once or twice through the night.
I've also cooked pizza, both thin crust and deep dish on it. I have cooked a lot on my other BBQ as well, but that deep dish might be one of the greatest pizzas I've ever had! I partly wish I had shared it with someone to vindicate that claim, but because it was so delicious I'm glad I didn't. Anyway, you can do dishes like that because it maintains the heat so well.
I've also found that because it seals so well that the meats are juicier and at the same time its faster to cook with than other BBQs.
I do note a few drawbacks though, and it wouldn't be fair to not mention them. First its not as big as my other BBQ. I am a bit spoiled in that respect, because that one has 1000 square inches, so maybe no one else would feel that way. Second, I wish the charcoal access wasn't only under the grate. Thats not a huge deal (because it burns so much less) but its a small drawback nonetheless.
Anyway, I definitely recommend it if you are in the market. Charcoal in general is the way to go IMO. The flavours are so much better and really thats what its all about!