Hi everyone - My girlfriend and I recently purchased our first house, and obivously one of the first things we need to buy is a new grill for our backyard. After reading the "Art of Summer Grilling" post on AoM, I've decided to go charcoal. It will be a pretty big change since I've always used propane in the past. I mostly cook steak, burgers, and the occasional chicken, but wouldn't mind getting more into slow cooking (ribs, pulled pork etc).
Right now I'm looking at getting a Weber 22.5" Kettle Grill. I like how affordable it is, but I don't really know how it will perform with longer, slower cooking. I'm also interested in the Kamado Ceramic Smoker/Grill, which is $599 at my local Costco. This is slightly out of my price range (something >$450 would be ideal) but is definitely more suited for low and slow grilling.
Does anyone have any other grills I should check out or advice on picking between this two?
"OP has no mention of smoking food in the post..."
Yeah, but once you get started it's a harder sell to not smoke.
I like my Weber but would like something with an indirect firebox so I can load without moving the grate or the food.
My first real grill was a standard, plain-vanilla Weber Kettle. I used the heck out of that thing for years, only "abandoning" it when my wife gave me a propane gas fired Weber grill for Father's Day.
Before I got the gas grill, the kettle and I were minimalist city. I had a small outdoor end table (like you see between the chaise lounges at the pool) next to it when cooking. Worked for over a decade.
I can say that I felt the same way about charcoal until recently. I was a diehard charcoal fan and didn't think I would ever change. Then I saw the new Charbroil Infrared Grills. I bought one a few weeks ago and I sure am glad I did! I always hated propane because you could taste it, but with the Charbroil Infrared it's different. You have none of the propane flavor at all. You'd have to look it up to really see how the grate looks, but it makes a huge difference. You can cook on either the right side or the left side. If you want to slow cook you seal it on the hot side then transfer it to the off side and it'll cook it with indirect heat. You can also smoke your food by putting the wood chips inside the grates that you cook on. It's really a clever idea and it works wonders. You cook it on a high temperature to start so that you get a nice crust on the outside and it seals in the juices. Then you turn it lower to really cook the inside how you want it. This is just my opinion of course, and I know it's not a charcoal, but I would still recommend looking into it or finding a friend who has one and seeing if they can have a cookout. Oh, and they have a rotisserie attachment you can get for like $40-$70 if you want to cook chicken or turkey, or if you get one of the larger grills I think they have one that can support a pig, not sure about that one though.
looks like we lost another one to the dark side !!!!!
I am not completely lost, I still prefer the taste of charcoal, but if there's no propane flavor I can deal with the infrared. As for the ritual I completely understand you there. The ritual of sitting around the charcoal grill with the guys drinking a beer and joking about whatever is definitely a good one. And I do still have a charcoal grill at our family beach house that we use to cook all the fish we catch! So I'm not completely lost!
Carl l think you are on to something there , Manly to me is not so much the testosterone used to do a said task , but the ritual of doing something that is passed down the generations .
agreed, one of the reasons that a straight edge shave is so great. The shave is closer at times if done right, but the ritual is what you learn to love.
Yep even if l am in a hurry and opt for the disposable razor , l still can't bring myself to use can foam and end up making a lather , so for me that ritual is almost ingrained now .
Yep and the kids can't roast marshmallows over a propane after you're done cooking.