BBQ and Grilling megathread

[RyZ]

Im all about the charcoal now. I use a cheaper version of the Big Green Egg called the Akorn by Char Griller. Its an egg shaped "kamado" grill but its insulated steel rather than ceramic and I have smoked some rediculous ribs and chicken on it. If you want to get into using a kamado style charcoal grill/smoker and your budget is more $400 instead of $1200 you cant go wrong. I almost never go back to my gas unless its frozen burger patties or sausages when Im in a hurry.

[CubicleGeek]

Originally Posted by Regulator75

Has anyone come across a natural gas connector hose longer than 10 feet? 12 feet would be ideal.

Barbecues Galore sells up to 20'.

[Goodlad]

Originally Posted by RyZ

Im all about the charcoal now. I use a cheaper version of the Big Green Egg called the Akorn by Char Griller. Its an egg shaped "kamado" grill but its insulated steel rather than ceramic and I have smoked some rediculous ribs and chicken on it. If you want to get into using a kamado style charcoal grill/smoker and your budget is more $400 instead of $1200 you cant go wrong. I almost never go back to my gas unless its frozen burger patties or sausages when Im in a hurry.

Thanks for that! I've been looking to upgrade my grill, and have been seriously considering one of the ceramic models.....but it's tough to justify it with our budget. This is definitely a route I'll consider.

[OldDutch]

Originally Posted by Slava

I was going to buy a BGE, but went with the keg a few years ago as well. The cost savings was one thing, but the ceramic of the egg was a little scary as well because it can crack. The keg is pretty awesome and I use it a lot. I have made pizza on it many times and its just amazing. I find it holds a temperature really well, and I have cooked overnight a few times. My only issue is the difficulty in adding charcoal, if you need or want to. Apparently the new model has a grill that opens for that reason. I will probably buy a grill and try that, assuming it fits.

Otherwise, the design and everything else about that style of BBQ is just excellent. I would definitely recommend them.

I think the Keg is a great product at that price point. I think it boils down to personal preference. I personally think the egg ceramic design works for me, but I am glad to hear the Keg is working out! The pizzas are awesome.

I grill a lot on the egg in all weather. Coldest I have ever BBQ on the egg is -30C. I have had no issue with weather related cracking or warming. The Egg is actually extremely durable considering the material it is made of. I actually prefer the ceramic design as once it gets hot it stays hot. Especially in cold weather. THe ceramic place setter, along with the many other accessories are invaluable for me.

For those on a budget go by your local Home Depot around mid summer. The Keg gets heavily discounted when they are doing their BBQ clear out. I have seen them as much as 50% off for floor models. You can't beat that for getting into charcoal cooking. Also make sure to buy BGE, Dragon's Breath or comparable organic lump charcoal. Do not buy that Kingsford crap, you are cooking chemical right into your food (resist the temptation on price). Not only is it unhealthy but the food flavour is much different (read: gross)!

[Slava]

Originally Posted by OldDutch

I think the Keg is a great product at that price point. I think it boils down to personal preference. I personally think the egg ceramic design works for me, but I am glad to hear the Keg is working out! The pizzas are awesome.

I grill a lot on the egg in all weather. Coldest I have ever BBQ on the egg is -30C. I have had no issue with weather related cracking or warming. The Egg is actually extremely durable considering the material it is made of. I actually prefer the ceramic design as once it gets hot it stays hot. Especially in cold weather. THe ceramic place setter, along with the many other accessories are invaluable for me.

For those on a budget go by your local Home Depot around mid summer. The Keg gets heavily discounted when they are doing their BBQ clear out. I have seen them as much as 50% off for floor models. You can't beat that for getting into charcoal cooking. Also make sure to buy BGE, Dragon's Breath or comparable organic lump charcoal. Do not buy that Kingsford crap, you are cooking chemical right into your food (resist the temptation on price). Not only is it unhealthy but the food flavour is much different (read: gross)!

I agree with everything here. I have that same ceramic plate setter (BGE version) and use it all the time.

The Keg also stays warm really well. I think its double-walled and insulated so its very efficient, just like the BGE. Truth is that I wanted to buy the BGE and Cypress table for it. I just kept putting it off and then the Keg came out and I went that way to save myself about $12-1300.

[Canehdianman]

I almost bought a BGE, but I couldn't be convinced it was any better that the Akorn _ http://www.lowes.ca/charcoal-grills/..._g1665622.html

[RyZ]

Originally Posted by Canehdianman

I almost bought a BGE, but I couldn't be convinced it was any better that the Akorn _ http://www.lowes.ca/charcoal-grills/..._g1665622.html

Thats exactly what I have and its more than capable of producing more than desireable results. Just use lump charcoal, as has been mentioned before and not pre-formed briquettes. And practice, you will produce far better results as you go.

[OldDutch]

Originally Posted by Canehdianman

I almost bought a BGE, but I couldn't be convinced it was any better that the Akorn _ http://www.lowes.ca/charcoal-grills/..._g1665622.html

Wow that is cheap. Honestly if that works for you great. Just moving to lump charcoal is a huge step up.

I am not sure if this is as good as a Keg or a BGE, but heck if it works then that is an awesome price point. Unlike Propane/Natural Gas the design is much simplier, so there isn't as much fuss about BTU, burner placement, stainless steel finishes, side burner, etc.

I just cooked burgers on my egg tonight using a technique I find works awesome. Get a Lodge fry pan (13" flat) and put that in the egg, heat it up hot around 400 F. Drop some wet chips in, then fry in the cast iron. Added bonus is frying the buns in the grease. Best burger in town. Smoky, juicy and with a grill crust on it. I'll post pics next time.

[Kjesse]

Originally Posted by Canehdianman

I almost bought a BGE, but I couldn't be convinced it was any better that the Akorn _ http://www.lowes.ca/charcoal-grills/..._g1665622.html

I'm not sure why you couldn't be convinced. The BGE is dense ceramic. That has its own disadvantages, weight in particular.

The Akorn is an affordable alternative. For 1/2 to 1/3 the price, you get a kamado style cooker, that will hold decent heat. Its also relatively light in case you want to take it to a friend's house.

The BGE can get to temperatures without damage far in excess of any other kamado I've seen so far. Dome temperature is one thing, but I've had my BGE so hot (900 degrees plus, grill temp, not the actual coals) I've seared (sunterra, not thick enough honestly, tenderloins) steaks for a minute a side, and ended up with medium rare to medium after they sat in foil for 10 minutes, while aiming for rare. Oops. They still presented great.

I've also done low-and-slow, and I think a metal kamado could compete on this level. I use the BBQ Guru, so as to not have to tend to the air flow every ten minutes. Using the Guru, I can sleep overnight and wake up to see there is still plenty of charcoal for the rest of the cook/smoke. 18 hour pork butts-- no problem, no refilling charcoal.

Some kamados might be capable of this, but I doubt it, but again I doubt most consumers actually care. If you just want to do a steak at 700 degrees grill temp, or smoke some ribs, the other options are great.

What bothers me is the BGE folks overcharge for the unit to some extent, but then really overcharge for the necessary accessories--- nest, folding side tables, etc.. They know they have a captive customer. Also, adjustment of the dome alignment is a pain.

[Slava]

^ the guru is something I look at every year and haven't purchased yet. Have you got the full WiFi version? Would you recommend it, and just how good is it?

(We may have been over this before in this exact thread....I can't remember!)

[mrkajz44]

I've been a charcoal fan for a while, but it might be time to upgrade as I bought a fairly cheap one to start out to see if I liked it. I'm looking online and seeing charcoal and gas hybrids, with one side for charcoal and one side is natural gas. Anyone seen one or used one? It seems to meet both my needs, being able to use charcoal when its generally nice outside, but I can still use the BBQ in any weather by using the natural gas side.

I know I'm probably compromising a bit on both (i.e. for the same price I could get a good gas grill or a good charcoal grill), but the hybrid would really fit my needs well.

[Canehdianman]

Originally Posted by mrkajz44

I've been a charcoal fan for a while, but it might be time to upgrade as I bought a fairly cheap one to start out to see if I liked it. I'm looking online and seeing charcoal and gas hybrids, with one side for charcoal and one side is natural gas. Anyone seen one or used one? It seems to meet both my needs, being able to use charcoal when its generally nice outside, but I can still use the BBQ in any weather by using the natural gas side.

I know I'm probably compromising a bit on both (i.e. for the same price I could get a good gas grill or a good charcoal grill), but the hybrid would really fit my needs well.

My solution to this was to get two BBQs.

I have a charcoal Akorn and a gas Broil King Sovereign XLS 90. each has their purpose.

Come to think of it, I have a bradley digital smoker too.

[LChoy]

Originally Posted by Lchoy

Thanks CP, I'll look into Broil Kings.
Looking to spend about $500-600 if possible

Bump

Thanks for the advice CP
I ordered a Broil King 440
http://www.broilkingbbq.com/grills/baron/baron_440

Only thing I have to be careful with is the porcelain coated cast iron grills. They will leave a nice sear, but the grill will rust without proper maintenance and care, vs the stainless steel variety.

[Fuzz]

My porcelain lasted 8 years before I replaced them for about $80 and I was never all that careful. I now use a wood scraper becuase I figured it was easier on the grill and the horror storries of metal BBQ brush bristles in food kinda freaked me out. Especially when I looked closely and say them all over my grill.

[Kjesse]

Originally Posted by Slava

^ the guru is something I look at every year and haven't purchased yet. Have you got the full WiFi version? Would you recommend it, and just how good is it?

(We may have been over this before in this exact thread....I can't remember!)

We may have...I can't remember either. The bbq guru is a must have for low and slow on a kamado IMHO. I wish I had splurged on the wifi version but I have the DigiQ2, and it works great. It controls airflow and keeps the temperate where you want it. It is truly hassle-free. I've even dried jerky on the BGE using it, though I still prefer the Bradley for jerky.

[Mathalete]

You're able to control the temperatures by the fan's speed? Interesting.....

I have an iGrill 2. It doesn't allow any temperature control on my Weber Smokey Mountain but it communicates with my phone via bluetooth and if I'm within 100 feet of the unit, I can view the temperature on my phone (as well as set alarms for certain temperatures).

[Kjesse]

Originally Posted by Mathalete

You're able to control the temperatures by the fan's speed? Interesting.....

I have an iGrill 2. It doesn't allow any temperature control on my Weber Smokey Mountain but it communicates with my phone via bluetooth and if I'm within 100 feet of the unit, I can view the temperature on my phone (as well as set alarms for certain temperatures).

I likewise have the iGrill 2 and love it. The guru is kind of like the iGrill. The guru has two probes, one for ambient temperature (required to measure) and another for meat temperature (optional). The guru is connected to the pit viper fan, and by controlling airflow it can hold at, for example, 225 degrees as long as there is any charcoal in the bge.

You would find it works great with your smokey mountain.

[Slava]

Originally Posted by Delgar

We may have...I can't remember either. The bbq guru is a must have for low and slow on a kamado IMHO. I wish I had splurged on the wifi version but I have the DigiQ2, and it works great. It controls airflow and keeps the temperate where you want it. It is truly hassle-free. I've even dried jerky on the BGE using it, though I still prefer the Bradley for jerky.

I have also made jerky on the Keg without a guru, so it can be done. The constancy of the temperature is pretty good on there really, but overnight is another thing entirely. I don't want to have check on it and things like that, so that would be great to have the guru there.

[Kjesse]

Someone on this thread mentioned the BBQ Dragon. I picked one up today, and am glad I did. I used it on the BGE to keep the coals fired up to sear a couple of 2 inch thick tenderloins.

This was the first time I made a steak that reminds me of how you get them at Caesar's downtown. The outer edges were blackened and smoky tasting, and the middle juicy and tender.

Its a great thing to use with any kamado style cooker. Also, it gets the fire going way quicker. I lit the coals with the looftlighter, takes 2 minutes, then turned on the BBQ Dragon and went inside for 10 minutes. I came out and the coals were ready to cook on. Usually it takes a good 40 minutes to get the coals ready.

If you have a kamado, get one.

[Kjesse]

Originally Posted by DownInFlames

I was looking to get a BGE but the salesman at Barbecues Galore suggested the Broil King Keg, even though it's cheaper. The biggest selling point was that is supposed to be better insulated. So I bought one and I love it.

Now, maybe the Green Egg is better, but for the price I think the Keg is an amazing BBQ.

One accessory I bought for it is the BBQ Dragon. The Keg already gets hot very fast, but the Dragon makes if noticeably faster. It's not important if you're smoking something, but if you're cooking steaks or pizza and you're hungry, you'll be glad to got one.

http://www.bbqdragon.com/

Ahh yeah it was you... thanks.... have you done steaks keeping the top open with the BBQ Dragon on? Best results I've ever had.