Finally upgraded to a new gas grill

[Great Expectations]

Why not just get a big green egg?

It gets much hotter than the gas grill in the op in just a few minutes and smokes better than the Weber bullet.

You also don't ever have to replace it

[007]

Originally Posted by Great Expectations

Why not just get a big green egg?

It gets much hotter than the gas grill in the op in just a few minutes and smokes better than the Weber bullet.

You also don't ever have to replace it

I bought a Weber because "you can't do it wrong on a Weber" yet I still did. No, I'm done with charcoal.

[In58men]

Originally Posted by Guru

I bought a Weber because "you can't do it wrong on a Weber" yet I still did. No, I'm done with charcoal.

What was your problem with charcoal?

[007]

Originally Posted by Inmem58

What was your problem with charcoal?

I already have a couple threads out there about this that I am sure you participated in so I am not going to rehash my problems with charcoal in this thread.

something I need not worry about anymore.

[Consistent1]

Originally Posted by Inmem58

What was your problem with charcoal?

Impatience usually does it. Get up early, start the fire up and go mow the yard or something.

[In58men]

Originally Posted by Consistent1

Impatience usually does it. Get up early, start the fire up and go mow the yard or something.

I have a weber chimney starter and it literally takes only 8-10 minutes to get the coals red. I don't see how anyone could have problems with charcoal.

[Omaha]

Originally Posted by Inmem58

I have a weber chimney starter and it literally takes only 8-10 minutes to get the coals red. I don't see how anyone could have problems with charcoal.

I've never cooked with charcoal. How do you gauge and control the heat?

[Dayze]

Originally Posted by Omaha

I've never cooked with charcoal. How do you gauge and control the heat?

Air vents.
Super hot you should be able to hold your hand over the grate for more than probably 1-2 seconds.
Medium I use the same concept but about 3-4 seconds.

I’ve become pretty good at setting the lid on and getting around 350.

[DJ's left nut]

Originally Posted by Omaha

I've never cooked with charcoal. How do you gauge and control the heat?

Fuel and air.

If you're using something like briquettes, it's damn near a science. The really good grillers are almost able to count coals and tell you exactly what their temperature will be. The classic rookie mistake is to use way too much charcoal and then not know how to kill it without filling the chamber up with soot.

Second thing to remember with the fuel is the placement of same. Indirect heat will save many a leg quarter/pork steak. Don't just cover the bottom with briquettes and expect good results for most things.

Finally - use your vents to cool the fire, but don't choke it off. Then you start making a starved fire that throws impurities about. It's not terribly noticable, but it can be if you're not careful. I've adopted the same approach I took in smoking and I never close my top vent. I want anything in that kettle that's floating to be able to escape. You can control your heat exclusively through your lower vents.

Fuel and air; it's really not difficult. I don't understand the folks that can't seem to get a handle on it. A charcoal grill isn't any harder to run than a gas grill. Slow-cooking over indirect heat is actually easier on a kettle than a gas grill, IMO.

[tooge]

Originally Posted by Omaha

I've never cooked with charcoal. How do you gauge and control the heat?

Yeah, air vents are one way, but they control the amount of air the coals get, and thus the burn time too. I prefer to vary the heat by the amount of coals I use. If I'm doing a Sirloin (not chewy at all if med rare, rested, and cut right), I might use about half a chimney. If I'm doing ribeyes, I like to sear the shit out of all that fat, so I'll use more. Then play with the vents.

[In58men]

Originally Posted by Great Expectations

Why not just get a big green egg?

It gets much hotter than the gas grill in the op in just a few minutes and smokes better than the Weber bullet.

You also don't ever have to replace it

That thing is over priced and overrated.

[Great Expectations]

Originally Posted by Inmem58

That thing is over priced and overrated.

You've obviously never used one.

[Tytanium]

Originally Posted by Great Expectations

Why not just get a big green egg?

It gets much hotter than the gas grill in the op in just a few minutes and smokes better than the Weber bullet.

You also don't ever have to replace it

Because a BGE costs thousands of dollars. I'd rather buy a Weber One-Touch, a good sized gas grill, and make a UDS and STILL spend a lot less than I would on a BGE.

[LoneWolf]

Originally Posted by Tytanium

Because a BGE costs thousands of dollars. I'd rather buy a Weber One-Touch, a good sized gas grill, and make a UDS and STILL spend a lot less than I would on a BGE.

Thousands of dollars?

You can get a large BGE for around $900.00. My Weber gas grill was $500.00 and my Weber kettle was $100.00. Add to that the $1500.00 for the Yoder Smoker and that is much more than any BGE.

[Tytanium]

Originally Posted by LoneWolf

Thousands of dollars?

You can get a large BGE for around $900.00. My Weber gas grill was $500.00 and my Weber kettle was $100.00. Add to that the $1500.00 for the Yoder Smoker and that is much more than any BGE.

$900 for a grill is way more than I'm willing to spend. Even if I were hot for a ceramic shell grill, a Kamado is a better deal than an Egg.

I bought a 3 burner Charbroil T-36D (still waiting for it to come in off backorder from NFM), own a Weber Smokey Mountain and I'm planning on getting a Weber Performer. All three of those together still cost less than an XL BGE. All of those together probably weigh less, too.

Don't forget about the $700 accessory table either!