BBQ and Grilling megathread

[DoubleF]

Originally Posted by I-Hate-Hulse

On many BBQ's, the side table are essentially mounted via a 4 bolts and 2 mending plates per side - so no, it won't handle a giant stock pot for a seafood boil. Just get a cheap butane burner / turkey frier if that's what you need to do.

On Webers and Broil Kings, the side burner is not meant for searing foods. It's a simple gas side burner meant for sautéing mushroom and boiling a pot of corn - think side dishes (or in my case - lighting charcoal chimneys). The fact that the cover for this burner only tilts back and is not removable reinforces this. The BTU's for side burners are pretty moderate too.

In addition, on Webers the sear burner is an additional burner in the firebox (main body of the BBQ), whereas on Napoleons it is an infrared burner in the side tables. I personally prefer the burner to be in the firebox as it makes less of a mess from spattering. But the Napoleon heats up quicker.

Thanks. It's really helpful to have someone clarify that these different side burners are all seemingly designed for slightly different purposes depending on brands and models. It makes far more sense to think of it this way and consider this logic, especially when others comment that it can be used in a specific way and many of us kinda look at our BBQs going, "No, I don't think that's possible.". It's good to know that not all BBQ side burners were designed the same and capable of all the same purposes.

We did buy a cheap butane burner instead of using that side burner. On occasion we have contemplated upgrading to a turkey fryer.

[calgarygeologist]

I'll post this here in case anyone else has a Save on Foods near their house because this deal seems too good. They have some packages of grass fed ribeye steak that has some beautiful marbling for only $22/kg. It is bone off so you are only paying for meat and the marbling almost looks like the Brant Lake Wagyu. The packaging says it is imported beef but no indication where it is from. A three pack was only around $18 and I bought a few packages to freeze.

[bizaro86]

Originally Posted by calgarygeologist

I'll post this here in case anyone else has a Save on Foods near their house because this deal seems too good. They have some packages of grass fed ribeye steak that has some beautiful marbling for only $22/kg. It is bone off so you are only paying for meat and the marbling almost looks like the Brant Lake Wagyu. The packaging says it is imported beef but no indication where it is from. A three pack was only around $18 and I bought a few packages to freeze.

Only a few packages left when I arrived (including 2 I got them to get me from the back). I suspect the better marbled ones went first based on your description, as mine are good but not spectacular. Still a great price though - thanks for sharing! These'll be great for father's day.

[14]

I have decided to add a Blackstone 17” table top grill to my current lineup of a Vision, Kamado grill, Weber performer charcoal grill and a natural gas BBQ. I have ordered the 17” adventure model that is portable and comes with a carrying case. Think it will be a great addition to what I have and also great for camping and tailgating.

Would appreciate any insight you may have for initial seasoning and any Grilling adventures!

Thanks.

[troutman]

I’m moving - have old broil-mate bbq to give away or recycle. Any takers?

[I-Hate-Hulse]

I know flat top griddles (i.e. Blackstone) are all the rage right now, but just a reminder that your grill grates can be replaced with griddle options to give you much of the same benefits. Under most flat tops are a series of gas burners after all....

There are many options for single grate replacements, but full size ones do exist:



https://www.weber.com/CA/en/griddle/...ries/6789.html

Holes / troughs for grease and crud management seem to be the biggest difference, but some like the above Weber do have these.

Prices for these aren't cheap, but the Wife freakout factor is far lower for this vs you showing up with yet another "BBQ"

I do see that there are many knockoff ones on Amazon. A single grate replacement can be had for my Weber can be had for $58...

[bizaro86]

That's a great point. We had a miscommunication at my house on a related matter. When the Traeger came home my wife asked how I was planning to get rid of the gas grill, and didn't appreciate it when I was confused... Since of course the pellet smoker is an incremental bbq, not a REPLACEMENT bbq. I thought that was obvious but opinions varied on the matter. I think the gas grill is getting actually replaced with a new gas grill next summer, so I'll probably hold off getting a flat top for breakfasts until then. Unless I find an end-of-season deal on a nat-gas one...then all bets are off.

[PaperBagger'14]

Is a flat top cooker in the city worth it? I don’t ever see myself going out in the morning to cook breakfast and for all other things we have cast iron pans.

[14]

The comments above are exactly why I’m doing the 17” portable one. After a lot research I think it’s the best option as I don’t have room for the large unit.

I enjoy cooking breakfast outside while camping and this can do eggs, bacon, hashbrowns, and pancakes all in one shot. When using with my other BBQs it is all about using it for veggies/mushrooms/onions. I’m interested in trying chicken fried rice on there as well.

Lastly……Smash Burgers!!!

[blankall]

Originally Posted by PaperBagger'14

Is a flat top cooker in the city worth it? I don’t ever see myself going out in the morning to cook breakfast and for all other things we have cast iron pans.

A cast iron is good, but you really need that large even surface to do certain things. For example, certain stir fries, chopped cheese like stuff, etc.. If you are making meals where you want to keep items separate, for example veggies and meat.

Also things like burgers are definitely different. With the larger surface you have more control over how much grease you have. With the cast iron, your burgers are often drowning the grease.

Cast iron is also limited in terms of what it can cook, as you can't cook anything acidic or that will strip the patina.

Also depends a lot on how many people you are cooking for.

You can definitely do lots with cast iron, but their two different instruments really. There's also the clean up/smell issues. Working with cast iron can leave your house in a pretty bad state or with some awful smells that you can avoid by using an outdoor flat top set up on the BBQ.

[DoubleF]

Originally Posted by PaperBagger'14

Is a flat top cooker in the city worth it? I don’t ever see myself going out in the morning to cook breakfast and for all other things we have cast iron pans.

It's not quite the same as a cast iron pan or flat skillet. If you compare putting the BBQ lid down vs a lid on a pan/skillet, the trapped moisture can cause the food to get soggy vs on a BBQ flat top, it can be slightly closer to baking (but not quite). It maintains most of the grilling aspect vs going full sear.

This is also kinda useful if you want to drop the temp down to really low and close the lid to keep the food warm, but most people don't really do that. There's also cooking outside if you don't like the smells or heats being created indoors. Some people I know also turn it on as low as possible and put food there to stay warm and it does a good job at it in a way that an oven can't replicate.

But yeah as mentioned, a bit of crossover on what you can make on it, but technically two very different instruments/tools.

[indes]

As cool as the outdoor griddles look I don't know if I would go beyond what I do with my 40$ electric griddle inside. I cook whole breakfasts on it, smashburgers and use a wok for stir frys. For steaks I just have a cast iron griddle I toss on my pellet grill.

That being said obviously if space/money were no object I would have bought one a year ago.

[I-Hate-Hulse]

Originally Posted by PaperBagger'14

Is a flat top cooker in the city worth it? I don’t ever see myself going out in the morning to cook breakfast and for all other things we have cast iron pans.

I only went with a single (about 12" wide) griddle insert (along with another 12" cast iron plate laid on top of the rest of the grates) for my 4 burner BBQ out at the vacation property for that exact reason. I find myself cooking breakfast for 8-10 people and can kind of justify spending $100 or so for that convenience. Definitely wouldn't do that in the City.

Truth is - I don't like flat top cooking. Too greasy - every flat topper has the squeeze bottle of oil next to them for a reason. I grill in the first place to get away from oil, so this just isn't for me. Give me a flame broiled burger over a smash burger anyday.

[sketchyt]

I'm looking to replace my portable Weber grill. Something on the lower end (about $600-$700).

Broil King vs Weber vs Napoleon. I'm leaning towards the BK as it's made in NA.

Any opinions or recommendations?

[PaperBagger'14]

Hmm cool so there’s some value there. Honestly I haven’t had a bbq in about 5 years (pellet smoker) and between that and the cast iron I’ve gotten pretty good at grilling plus hitting high heat on the cast iron on the stove for a sear.

Love the idea of a gas griddle while camping with family, or a vacation property. Anywhere you’d be likely to cook for 5+ people.

[DeluxeMoustache]

Originally Posted by blankall

A cast iron is good, but you really need that large even surface to do certain things. For example, certain stir fries, chopped cheese like stuff, etc.. If you are making meals where you want to keep items separate, for example veggies and meat.

Also things like burgers are definitely different. With the larger surface you have more control over how much grease you have. With the cast iron, your burgers are often drowning the grease.

Cast iron is also limited in terms of what it can cook, as you can't cook anything acidic or that will strip the patina.

Also depends a lot on how many people you are cooking for.

You can definitely do lots with cast iron, but their two different instruments really. There's also the clean up/smell issues. Working with cast iron can leave your house in a pretty bad state or with some awful smells that you can avoid by using an outdoor flat top set up on the BBQ.

This makes cast iron seem finicky. Hardly

You season it. If you cook something acidic, you can easily continually reinforce the seasoning.

They are so robust if you know how to take care of them, and it’s not complicated or high effort

Seriously, it’s more work maintaining cast iron grills on your bbq than it is maintaining a cast iron pan.

[DoubleF]

Originally Posted by indes

As cool as the outdoor griddles look I don't know if I would go beyond what I do with my 40$ electric griddle inside. I cook whole breakfasts on it, smashburgers and use a wok for stir frys. For steaks I just have a cast iron griddle I toss on my pellet grill.

That being said obviously if space/money were no object I would have bought one a year ago.

Yeah I'm the same. I like using the pan or work to toss the food while cooking. I do BBQ a bit, but I often enjoy doing charcoal for the flavor vs fast with gas. It also doesn't flare up as much for certain foods.

I thought really damn hard about buying a griddle, electric or otherwise. In the end, I bought a panini press grill. That has been the perfect in between for stove top and BBQ for me. My wife was initially annoyed at another appliance was entering our kitchen, but now she loves that thing.

Grilled cheese, sure!

Croissant + rotisserie chicken + cheese/butter and then add a little sour cream once it's done in the panini press... yum!

[I-Hate-Hulse]

If anyone is in the market for a new BBQ - be sure to go to your local Home Depot or Rona and look for clearance on last years models and demo items. Just got back from HD 16th and a number of Weber/ Napoleon units are 25% off (though some are demo, with missing knobs and other parts). Just make its functionally still OK - one of them had a bent gas valve.

With Weber anyways, you may luck out and get a free replacement knob / part if you call them directly and ask nicely.

Kind of crazy that retailers are moving on to summer when it's only February....

[Andrew]

Smoker time soon. Probablymac budget of 1000-1500

Still debating
Know a few traeger? Know 2 or 3 Owners

Do I want charcoal or woodchip?
Hmm

[Hanni]

That depends, are you wanting just a smoker or something dual purpose?

If you have a grill that you are planning to keep using and just looking for a smoker I would go charcoal. I still miss my charcoal smoker, there's just something about the flavour. My first one was a Weber Smokey Mountain and that thing is great value for money. You can get the big one for around $700 all in. You could also look at adding a fan controller and still be well within your budget.

I'm a bit jaded on pellet grills based on my experience owning a couple, I don't find they are fantastic smokers or grills, they just do both of those things okay. I've heard good things about the new Weber Searwood, it's close to your budget, also heard good things about the Louisiana Grills brand.