05-01-2021, 05:16 PM
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#1621
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Franchise Player
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Quote:
Originally Posted by bagofpucks
At that price range I would definitely consider the broil king offerings as well.
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At pretty much any price range I'd consider the Broil King offerings, unless you're so loaded you literally do not care how much money you're spending. A Weber Summit E-470 costs more than double a Broil King Regal S 490, and they compete with each other. Broil Kings are the best bang-for-your-buck option, if you're not considering anything made in China, which you shouldn't.
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05-01-2021, 06:53 PM
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#1622
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Scoring Winger
Join Date: Dec 2011
Location: Calgary, AB
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Yah, that’s a fair point too. I was leaning towards broil king until covid hit and it became apparent we wouldn’t be using our air miles for flying anytime soon. They had a promo that made the broil king and Napoleon models very close in price, so I decided to go Napoleon to get some extra bells and whistles that I’ll probably never use anyways.
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05-01-2021, 07:16 PM
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#1623
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Franchise Player
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Quote:
Originally Posted by Mass_nerder
I'm looking to buy my first good-ish quality BBQ (something that's going to survive more than a few years). I don't have a huge deck so I'm looking for something a little more compact, and I'm trying not to spend more than $700
I'm looking at either the Weber Spirit e2-15, or the Napoleon rogue 365.
Weber generally seems to be recognized as a "better" brand, but the Napoleon has cast iron grill instead of porcelain-coated cast iron (which is better from what I've read).
Any "professional" opinions?
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Check out the Broil King Signet 320. It is a pretty solid BBQ for a decent price.
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05-01-2021, 07:16 PM
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#1624
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First Line Centre
Join Date: Oct 2001
Location: Here
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I actually just pulled the trigger on a Weber Genesis. I was very strongly considering a Broil King, since I have had one for the last 15 years. The fact that Weber has a more even cooking temperature, and Broil King has more flare ups, swayed me to go with the Weber
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05-01-2021, 07:24 PM
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#1625
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Franchise Player
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The Genesis models are fantastic and can still be got for about 1000 when promotions are on, but apparently some are made in China now, so you have to pay attention to that. Once the moved the Genesis II to China the grills suddenly lost 20 lbs of weight.
__________________
"The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
Last edited by CorsiHockeyLeague; 05-01-2021 at 07:26 PM.
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05-02-2021, 08:18 AM
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#1626
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Franchise Player
Join Date: Apr 2013
Location: Cowtown
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Quote:
Originally Posted by DoubleK
I did a 3-2-1 on some pork side ribs and they sucked. Very dry and tough.
Will give it another try, but really messed something up.
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With pork ribs I alter my cooking time based on how fatty/meaty of a cut I get, generally I do a 2-2-0.5 cook time. I find the 1 hour of smoking with the sauce added is way too much time and over carmelizes it.
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Quote:
Originally Posted by puckhog
Everyone who disagrees with you is stupid
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05-02-2021, 08:18 AM
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#1627
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Franchise Player
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Yesterday I took on my first brisket and I thought it turned out alright, although I likely left it on the grill for about 30m too long.
Cooked it fat side up, on the upper grill at around 200 for about 2.5h. It was close to 3lbs. Now it was a brisket from superstore so it was not a quality piece of meat.
Used my BBQ and moderated the temp by turning on the outer burners and leaving the meat in the middle of the upper warming grill and then using a couple of metal plates for some indirect grilling. I also used a smoker box with some hickory pellets
I,d love to get a smoker of some kind, but for now this will do
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05-02-2021, 11:23 AM
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#1628
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Franchise Player
Join Date: Mar 2007
Location: Calgary
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We bought a Weber Genesis II E-335 this spring. It says its made in the US with globally sourced materials. As far as I can tell, this model is still assembled in Illinois.
It's been a great BBQ so far, highly recommend.
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05-02-2021, 12:02 PM
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#1629
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Franchise Player
Join Date: Jul 2003
Location: Sector 7-G
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Quote:
Originally Posted by InglewoodFan
Even though the Rogue series is made in China, it has a higher BTU value than the Weber (32000 vs 26500) so it gives you better performance in colder weather.
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Weber's have never had high BTU's as part of their 'lower and slower is better' philosophy. Far too many people crank dials to "high" on all burners and toss meat on, only to pull off the food off just before incineration occurs. (a.k.a. my inlaws). This is Weber's way of reducing that.
To make up for that, some of the higher end Weber models have a separate 'sear station' burner in the main body of the BBQ that really works great. I find it works a lot better to have this in the main body of the BBQ, vs on a side 'sizzle zone' on the Napoleons.
Not to diss the Napoleons though - they are great BBQ's too - just different.
Last edited by I-Hate-Hulse; 05-02-2021 at 08:12 PM.
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05-02-2021, 04:35 PM
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#1630
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First Line Centre
Join Date: Mar 2004
Location: MOD EDIT: NO
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Made some outstanding tandoori chicken in my kamado yesterday. Roasting whole chicken over wood and charcoal is the greatest thing ever!!!
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MOD EDIT: NO!!!
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05-02-2021, 11:50 PM
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#1631
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CP's Fraser Crane
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Quote:
Originally Posted by Two Fivenagame
Made some outstanding tandoori chicken in my kamado yesterday. Roasting whole chicken over wood and charcoal is the greatest thing ever!!!
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Share some pics and recipes. I haven’t done a chicken on my egg yet.
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05-03-2021, 08:16 AM
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#1632
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Backup Goalie
Join Date: Oct 2019
Location: The Dog House
Exp: 
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Got a Traeger over a month ago now and I love it!
This past weekend made smoked sirloin steaks with a reverse sear using hickory pellets. They were amazing! Then last night made smoked jalapeno popper turkey burgers, they were to die for and I will have to do that recipe again for family and friends.
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05-03-2021, 11:51 AM
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#1633
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Crash and Bang Winger
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I've been eyeing one as well. Which one did you get?
Thanks!
Quote:
Originally Posted by Jay's Beagle
Got a Traeger over a month ago now and I love it!
This past weekend made smoked sirloin steaks with a reverse sear using hickory pellets. They were amazing! Then last night made smoked jalapeno popper turkey burgers, they were to die for and I will have to do that recipe again for family and friends.
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05-03-2021, 11:57 AM
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#1634
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Backup Goalie
Join Date: Oct 2019
Location: The Dog House
Exp:
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Quote:
Originally Posted by ryeguy252
I've been eyeing one as well. Which one did you get?
Thanks!
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I got the Pro 575 with Wifire. Was buying on a budget. Only thing I’m “missing” ( not really though) is the super smoke mode and an insulated version. I bought the blanket and it’s made things perfect for the varying temps in Calgary.
https://www.traegergrills.com/pellet-grills/pro/575
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05-03-2021, 04:45 PM
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#1635
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Franchise Player
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Quote:
Originally Posted by Jay's Beagle
Got a Traeger over a month ago now and I love it!
This past weekend made smoked sirloin steaks with a reverse sear using hickory pellets. They were amazing! Then last night made smoked jalapeno popper turkey burgers, they were to die for and I will have to do that recipe again for family and friends.
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I'd be very interested in the recipe you used for the Turkey Burgers!
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05-03-2021, 07:04 PM
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#1636
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Franchise Player
Join Date: Aug 2005
Location: Violating Copyrights
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Read the words Jalapeño popper turkey burgers this morning…
Damn Gina!
Ground turkey thighs, egg, panko, s&p. Mixed cream cheese, about two jalapeños worth of pickled jalapeños, shredded old cheddar and stuffed them juicy Lucy style. Seared on cast iron skillet and then melted jalapeño havarti cheese on the grill.
Served on toasted mini naan rounds with spinach and tomatoes. This will be on our regular weekly menu. Interested in what Jay’s recipe was, I just made it up based on the name.
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05-04-2021, 02:53 PM
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#1637
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First Line Centre
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Quote:
Originally Posted by Two Fivenagame
Made some outstanding tandoori chicken in my kamado yesterday. Roasting whole chicken over wood and charcoal is the greatest thing ever!!!
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Started making rotisserie chickens on my kamado this year. Amazing. My wife said she used to think Costco chickens were good, until she tried the ones I was making. So simple too. Chicken used to be my least favourite protein, but now I would gobble up chickens like crack if they were made like this all the time.
Used a Joe-tisserie on a Kamado Joe.
Next I want to try making smash burgers.
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05-05-2021, 06:48 AM
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#1638
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Lifetime Suspension
Join Date: Jul 2011
Exp:
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Quote:
Originally Posted by DionTheDman
Started making rotisserie chickens on my kamado this year. Amazing. My wife said she used to think Costco chickens were good, until she tried the ones I was making. So simple too. Chicken used to be my least favourite protein, but now I would gobble up chickens like crack if they were made like this all the time.
Used a Joe-tisserie on a Kamado Joe.
Next I want to try making smash burgers.
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Love my Kamado Joe (Big Joe) !! Sold my medium Big Green Egg and bought the XL Big Joe. No regrets! (Except my lump charcoal budget has increased!)
So versatile... steaks to briskets, pork butt, ribs... everything!
The Joe-tisserie is great - whole chickens (we do 2 at a time). Need to try a prime rib on there still. I also have a basket that I do wings in. Best wings ever!
Recently bought a soapstone, and have cooked seafood on it. Smash burgers are next. Will be interesting to see how they compare to the grilled ones I've done.
Pizza using a pizza stone is so yummy too!
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05-05-2021, 10:32 AM
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#1639
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Franchise Player
Join Date: Apr 2004
Location: Calgary
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For the experts, this is the grill I am looking at - anything else I should consider??
Online reviews all seem to point to this one as the best value at this pricepoint.
https://www.napoleon.com/en/ca/barbe...b-p500rsibnk-3
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05-05-2021, 10:35 AM
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#1640
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Franchise Player
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^ i have that model of grill. it has been solid for me.
i don't use the infared side burner much, but it is nice to have on occasion
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