1. Welcome to the KKF! Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp. Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

School me on BBQ!

Discussion in 'Food and Drink' started by apathetic, Mar 12, 2015.

  1. apathetic

    apathetic Founding Member

    So I finally got access to a garden where I'll be able to get a BBQ :D
    I don't have much experience in using BBQ so I will need all the advice and help I can get!

    So the first step is to get the equipment:

    - As far as I understand the gold standard is the Webber grill, the classic black version
    - I've been hearing generally positive things about the kamado grills such as the green egg, but what does it offer to command such a premium over a classic BBQ?
    - Is there any point in getting a combination BBQ that also features gas?
     
  2. Jim

    Jim Old Curmudgeon Founding Member

    You have to define what you are looking to do.
    The term BBQ in its traditional sense is for cooking cheap, tough cuts of meat for many, many hours at low temperature.

    The classic Weber Kettle Can do BBQ but its a bit of a challenge. Most people use the kettle as a grill rather than a BBQ. The ceramic cookers have the advantage of being insulated and air tight so temperature control is easier in them and the charcoal lasts much longer.
    If you are going to be doing more BBQing than Grilling than the Weber Smokey Mountain unit may be a better option for you.
    If grilling is what you want to do- steaks and burgers type stuff, the Weber Kettle is a great tool.
    The choices of cookers are unlimited and are only restricted by budget and what you want to achieve.
     
  3. apathetic

    apathetic Founding Member

    Thanks Jim!
    I would like to do everything :D
    But more realsitically, I would like to start off with grilling all kinds of meat and fish. I am also interested in BBQ and smoking, but I think that would come later.
    So based on that would your recommendation be to first get the classic Weber Kettle Can do BBQ and then look into another unit more specialised for BBQ?
    Also the ceramic cookers would only be worth it if I'm using very often, correct?
     
  4. Wagner the Wehrwolf

    Wagner the Wehrwolf Founding Member

    I love my CharBroil with gas on the left side, charcoal/wood on the right!

    Sometimes I don't want to mess around with charcoal, like hot dogs late in the evening after my daughters soccer practice. Just push a button and go with propane.

    More often then not what I do is grill meat over the charcoal and grill vegetables, mostly corn on the cob at the same time on the propane side.

    If if meets your needs, it can be an awesome set up. I don't regret it at all, and was pretty inexpensive.
     
  5. zwiefel

    zwiefel Rest in peace brother

    This is why I'm a huge fan of the weber performer with hardwood lump charcoal. Propane starter, fast lighting charcoal. Takes less than 5 minutes to get the started going, about 10-15 min for the charcoal to be ready, and you can reuse whatever charcoal is left when you're done (which forms 25-30% of what I use each time).
     
  6. Jim

    Jim Old Curmudgeon Founding Member

    Yes the Kettle is what I would do based on what you are saying. The one model with the attached table is the one I prefer as it is more stable. I move mine in and out.
    I have found quite a few various Weber on Craigslist over the years. Easy to source parts and for half the cost or less of a new one you can have all the upgraded stainless parts. Bbqparts.com is a great place and heavily discounted from the weber site.
     
  7. MotoMike

    MotoMike Founding Member

    I left Weber about 20 years ago and went with gas mainly for the convenience. Last year after my 3rd or 4th gas grill wore out, I got a new Weber Performer, but not the one with propane. I have grilled more in the last year than in the preceding 5. The additional 20 minutes it takes to light the charcoal is the price of inconvenience, but the end product is so much better and the experience so much more rewarding than my old gas grills.

    I have a friend who used to compete in BBQ gatherings all over the country. He had one of those huge rigs on a trailer with a couple of other smaller grills mounted. He told me of going to one competition where several of the competitors had big high dollar rigs. A guy came in with an old beat up Cadillac with about 5 old beat up Weber grills in it. This to the humor of others present. He told me the last laugh was on the Caddy guy as he won that competition. I take from that, that if the food is not up to snuff, I know it is not the Weber's fault.

    As Jim says, it is tricky in the Weber as maintaining the temp over a long time is tough. I've only done it a few times with good results. Hard to imagine a more versatile grill. Good luck.
     
  8. NMaxy

    NMaxy Gold Contributor Contributor

    If you want to do everything, you can't go wrong with the Webber Kettle. It's (obviously) great at grilling. As Jim mentions, true BBQ is low and slow for many hours with tough cuts like brisket and pork shoulder. This can be a little tedious with the kettle, but it absolutely can be done. Here's a link to a very viable method that works.

    http://amazingribs.com/tips_and_technique/charcoal_grill_setup.html

    This is particularly good for ribs, as the cook isn't near as long....say 3 hours for ribs vs 12 hours for brisket. You can also use the indirect method from the example to cook roasts and big cuts that you don't want to burn. For example a lamb leg.
     
  9. MotoMike

    MotoMike Founding Member

    Neal
    that's a great link. got it bookmarked. I've had some luck with making baffles from foil forcing the air through and smoke around the meat .
     
  10. Jim

    Jim Old Curmudgeon Founding Member

  11. apathetic

    apathetic Founding Member

    Thanks for that link, I bookmarked it as well :D
     

Share This Page