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New Garden means we're in the market for a new BBQ.
I'm tempted due to my love of ribs and other "american meat things" by a Pellet Grill like a Traeger or Pit Boss.
Does anyone have one? How do you get on with it?
Or do I just get a normal BBQ or Green Egg/Kamado Joe?
Too many choices!
Recommendations and recipes appreciated!
I haven't found much our Weber Kettle can't do to be honest. Cracking thing.
I haven’t found much our Weber Kettle can’t do to be honest. Cracking thing.
+1
A lot of people like the set and 'forget' experience you get with a digital pellet smoker (provided the hopper doesn't jam).
Feels a bit like the difference between paint by numbers of going crazy with your own brushes I suppose.
I also just have a kettle and a slow and sear for long cooks, I lust after a kamado, but I can't see much I can't do on kettle for perhaps the cost of extra fuel. But I save 00's not buying a kamado. Ideally though I'd have a Joe smoking most weekends.
Countrywoodsmoke on the FB or their forum will have LOTS of reading if you have the time.
I haven’t found much our Weber Kettle can’t do to be honest. Cracking thing.
+2
Apart from maybe long slow smoking, one of those oil can shaped smokers would be good for that. Can't really justify getting one, though.
And the Meathead recipe book is great. https://amazingribs.com/about-us/meet-meathead/ (the whole site is full of useful info + recipes, worth a quick browse).
(Edit) his opinion on pellet BBQs: great for smoking, not much use for cooking a steak.
https://www.wired.co.uk/article/best-bbq-gas-and-charcoal
Cheers chaps, plenty of reading to do!
I have a Weber kettle and it's great but if budget wasn't an issue and I didn't already have the Weber I'd probs get a kamado. I have a really nice sustainable charcoal maker just down the road which also helps. 🙂
No idea about pellet grills tbh.
I guess we were doing it wrong all along, grilling is bad it seems.
https://twitter.com/GrantBrisbee/status/1447277690898182144
+1 for Webber mastertouch. Really versatile. With the money you've saved on getting a kettle, get a meater probe perhaps, for monitoring those low and slow cooks.
DJ BBQ book is great and the tomato pie dish is a must try.
Grillstock book has lots of decent recipes in too and usually pick a copy up super cheap.
I ended up with a Kamado Grill (ala Big Green Egg) from Costco for £600.
It's great bit of kit, I have done "normal" BBQ stuff on it but the fun is with the low and slow stuff.
I have done Pork Shoulder for pulled pork, Beef Short Ribs and St Louis Cut Pork ribs on it thus far with great results.
I have also got an Inkbirds Bluetooth meat/grill thermometer (couldn't stretch to a meatr) which is really useful for keeping an eye on temps.
I've recently sold my Weber Smokey Mountain and used the Mastertouch kettle instead for smoking. Mostly as I didn't need something big and specific as I wasn't doing it for groups of people during lockdown. The kettle bbq is every bit as good if I'm honest. I've done brisket for 12 hours using the snake method and didn't even burn all the briquettes. It held a steady temperature for all of that time so I was suitably impressed.
Not only is a it a decent smoker (obviously it's a great BBQ) but I have an onlyfire rotisserie and pizza over kit for it, so it doubles as a damn good pizza oven too!
Currently, I've got a Weber gas grill and a Weber Smokey Mountain. The gas grill is on its last legs with a lot of internals needing to be replaced after its 12 years of service. I think I'll get rid of it and sell the Smokey Mountain to help fund a Masterbuilt 1050 which looks to be a decent charcoal grill and long cook smoker a bit like the pellet ones.
If you follow “Genevieve Eats” on Instagram (amazing chef) she has shed-loads of grills in her garden and nearly always films and recipe tests for her books on her Weber kettle.
I have a kettle mastertouch plus a small travel version, a slownsear and a cast iron griddle (also from slownsear) and it just works. Yes a pellet grill would be a little more easy but then smash burgers and steaks wouldn’t work as you need real fire. Ceramic stuff is nice but I don’t feel I’m missing out.
I’d like a bigger smoker but when I move and build an outdoor kitchen I plan on getting a Gozney Dome to add the woodfire/smoke/flame in one. But. I’ll always us the Weber at least once a week.
You need a Weber Smokey Mountain for low and low, a kettle for your regular stuff chicken thighs, burgers etc.
Uuni for pizza and lamb chops / steaks at 500 degs