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The Water Cooler
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Meat Smokers
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<blockquote data-quote="tRidiot" data-source="post: 1765445" data-attributes="member: 9374"><p>I have one of these as well. I need to get some new grates for it, probably going to go with plain old cast instead of that ceramic-coated stuff they send out with everything these days.</p><p></p><p>The gas side I do use quite a bit, for spur of the moment cooking, when I don't want to break out the charcoal, etc. It will go from zero to 500F+ in literally less than 2 minutes. In fact, with the lid closed and all three burners on low, it's hard to keep it under 450F. If I crank them, it'll peg the thermometer really quick, which I think is 750 or more. I don't do that very often!</p><p></p><p>Most nights when I'm cooking for multiple people, I'll use both the gas and charcoal side. It's equivalent to dual medium-sized grills. I usually do the meat on the charcoal side, and do some hot dogs for The Boy on the gas side. Also vegetables, and I have a good friend who is a veggie-tarian, so I often cook her not-meat burgers sausages (a term I use loosely) and stuff on the gas side, too. I do grill a lot of veggies, from foil packs of onions, shrooms and squash to olive-oil and garlic-marinated asparagus, etc. Last night I did some brats and dogs, and threw on a couple of portabellas (sp?) with a little Old Bay and olive oil drizzled on them. So, since it was a "quick cook", I didn't feel like breaking out the charcoal, the chimney, etc.</p><p></p><p>I have the smoker box as well, but I haven't had it out of the box yet. Got it last year, but didn't really have a lot of time to do anything major last year. I've never smoked anything, so I need to do some research on how to do the whole thing. If anyone has any tips, especially with this particular grill, I'm open to suggestions.</p><p></p><p>Anyways, big thumbs' up for this grill. Best I've ever owned, hotter'n hell, versatile and economical. I love it.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 1765445, member: 9374"] I have one of these as well. I need to get some new grates for it, probably going to go with plain old cast instead of that ceramic-coated stuff they send out with everything these days. The gas side I do use quite a bit, for spur of the moment cooking, when I don't want to break out the charcoal, etc. It will go from zero to 500F+ in literally less than 2 minutes. In fact, with the lid closed and all three burners on low, it's hard to keep it under 450F. If I crank them, it'll peg the thermometer really quick, which I think is 750 or more. I don't do that very often! Most nights when I'm cooking for multiple people, I'll use both the gas and charcoal side. It's equivalent to dual medium-sized grills. I usually do the meat on the charcoal side, and do some hot dogs for The Boy on the gas side. Also vegetables, and I have a good friend who is a veggie-tarian, so I often cook her not-meat burgers sausages (a term I use loosely) and stuff on the gas side, too. I do grill a lot of veggies, from foil packs of onions, shrooms and squash to olive-oil and garlic-marinated asparagus, etc. Last night I did some brats and dogs, and threw on a couple of portabellas (sp?) with a little Old Bay and olive oil drizzled on them. So, since it was a "quick cook", I didn't feel like breaking out the charcoal, the chimney, etc. I have the smoker box as well, but I haven't had it out of the box yet. Got it last year, but didn't really have a lot of time to do anything major last year. I've never smoked anything, so I need to do some research on how to do the whole thing. If anyone has any tips, especially with this particular grill, I'm open to suggestions. Anyways, big thumbs' up for this grill. Best I've ever owned, hotter'n hell, versatile and economical. I love it. [/QUOTE]
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