For a long time now I’ve been content with the ol’ Webber 22″ circular grill out on the patio to handle all of my cookout duties. However, due to the fact that a) the thing is about fifteen years old and starting to rust through on the sides and b) I suddenly find myself living with a family of young boa-constrictors and need much more cooking space, I feel that it is time to step up to the next level.
So the question is: What is that next level? Basically, I need, as I say, more space. I also need variable cooking temperatures, as Mrs. Robbo has developed a fondness for kabobs while I continue to prefer the 60 seconds-per-side flash-cooked rib-eye, while the gels have all of a sudden developed a taste for having their hotdog and hamburger buns toasted. Of course, all of these need different levels of heat. Also, the ability to accomodate everyone’s tastes is a critical selling point for getting this project past Mrs. Robbo in her capacity as Family CBO, so of course I need to be able to make good on my promises.
Basically, I’m thinking something along the lines of the model pictured above: a barrel-shaped contrivance with adjustable surfaces and a hinged top. But if you’ve got suggestions for a particular make or model, I’d love to hear about them.
Oh, one other thing: I am only interested in charcoal grills, gas grills being the work of the devil in my opinion, so please, no suggestions of the latter, thanks.
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July 19, 2009 at 5:08 pm
Boy Named Sous
Ah, the age-long debate regarding Charcoal vs. gas:
Purists will claim that charcooal provides a more natural flavor, since it adds wood-based smoke to the equation. Andd they’re right.
Gas grill enthusiasts will point out the ease of cleaning, speed of ignition, and variable temperature control capabilities of a gas grill. And they’re right.
But in recent years there’s been a new player in the game, and I for one lust after their product. I will have one, oh yes….
I recommend you look into getting a Traeger. They use wood pellets instead of gas OR charcoal. Not the same ones used in wood pellet stoves, mind you — these are specially made to be food-safe, they don’t use the glues used in heatign pellets.
By using an auger system to feed the pellets, the Trager combines the best of both worlds — the natural flavor that you can only get from wood smoke, and the precision control of temperature that used to be the exclusive domain of gasgrills. What’s more, the range of temperatures is impressive — from cool enough to smoke meats and do barbecue, to hot enough for grilling.
July 19, 2009 at 5:20 pm
Boy Named Sous
OK, I’ll try this again, and hope that this time my comment sticks.
For years, the big debate has been between afficionados of charcoal grills and gas grills. Enthusiasts of gas grills will point out such advantages as ease of use, quick-firing, easier cleaning, and most importantly, precise control. Charcoal purists will stress the superior flavor you get from the smoke off of wood-based charcoal.
Both of course, are right — in terms of what their favorite brings to the table. And until recently it’s come down to a question of which set of advantages is more important to you.
But in the last few years I’ve become a big fan of a product made right here in Oregon — the Traeger. It uses special food-safe wood pellets instead of charcoal OR gas. This allows it to provide the best of BOTH worlds — it provides precise control of temperature (the pellets are fed by an electric auger mechanism), AND the natural flavor of wood smoke. Furthermore, the range of temperatures of which it’s capable is great enough that you can use it as a barbecue smoker as well as a grill.
July 19, 2009 at 5:33 pm
Boy Named Sous
I’ve tried to comment twice, and neither one stuck. I wonder if it was my attempt to add a URL link. I’ll try this time without it.
The age-old debate has been between gas and charcoal grills. Don’t get me started on grills vs. smokers and the proper and improper use of the terms “grilling” vs. “Barbecue”.
Gas grill enthusiasts point out their quick startup time, ease of cleaning, and most importantly, precision control of temperature.
Purists, and I lean this way myself, prefer charcoal. Top of the list of its advantages is the superior flavor provided by a wood-based smoke.
In recent years I’ve become a big fan of a new alternative — the Traeger “grill” (although that term doesn’t do it justice — more on that in a jiffy). It uses special food-safe wood pellets, available in several different woods, fed by an electric auger mechanism. The beauty ofthis system is that it provides real wood smoke, but also gives you precise control of temperature.
And here’s the REALLY cool part: Its range of temperautre is so great that it’s really not just a grill, it’s a grill AND smoker — you can maintain a temp low enough to do a 12-hour brisket, or get it hot enough to grill steaks.
Not gonna try linking to them again, but if you google “Traeger Grills”, they’re the first hit.
July 21, 2009 at 1:11 pm
The Maximum Leader
The photo you have posted looks remarkably like the grill from “Professional Char-Griller” that I own. I’ve owned the grill for 10 years or so and love it. I’ve used it frequently for grilling and for smoking. It is of sturdy construction and has a lot of grate space for cooking different items. I’ve found that if I need to arrange zones with different heat I can either do it by building different piles of coals and keeping the lid up, or building a pile of coals on the “air intake side” and then closing the lid and using the air-flow of the grill more like a smoker. The smoker approach doesn’t work too well on non-meats (for example grilled veggies) or other items that could really stand to have the direct heat.
I would recommend a grill from “Professional Char-Griller.” I’ve seen them reasonably priced from Lowes and Home Depot. I wouldn’t get the fire box attachment unless you plan on doing lots of smoking. I don’t do as much smoking as I’d like but find I make out fine without it.
I should also note that you are a good dad for accomodating the various special order requests you have in the house.