So I'm enjoying the hell out of this thread...
Over the last 6 months or so, I've been working on a plan for my outdoor kitchen. The name for the project is, "The Outdoor Kitchen Too Cheap for HGTV".
I have two Large Weber charcoal grills in the plan right now. Why? Because I've grilled with these, smoked with these, done just about anything you can do with a Weber to apply heat to food (beer up the butt chicken is one of my favorites). I've also got two 185,000 BTU propane burners in there. The footprint for the thing rests on an existing concrete slab and fire pit. Where you see the "PP" markers, is inside of an existing garden shed that will house two tall Propane cylinders. The propane lines will run along the pavilion style, rustic roof that is going over the top.
The whole theme here is Rustic Chuck Wagon with hidden-ish modern conveniences. I'm even covering the concrete with cork flooring and installing a ground level, wooden porch. I've been collecting old worn out guns holsters, saddle leather, wood barrels, and various other pieces to finish it out. My iced beer tub is solid copper and about 100 years old.
Anyway.... This project is expected to break ground in the spring. Any of these cookers you guys are talking about, could end up in there. I'm not dead set on two Weber grills by any means. Slot two could and probably should, be something different altogether.
Over the last 6 months or so, I've been working on a plan for my outdoor kitchen. The name for the project is, "The Outdoor Kitchen Too Cheap for HGTV".
I have two Large Weber charcoal grills in the plan right now. Why? Because I've grilled with these, smoked with these, done just about anything you can do with a Weber to apply heat to food (beer up the butt chicken is one of my favorites). I've also got two 185,000 BTU propane burners in there. The footprint for the thing rests on an existing concrete slab and fire pit. Where you see the "PP" markers, is inside of an existing garden shed that will house two tall Propane cylinders. The propane lines will run along the pavilion style, rustic roof that is going over the top.
The whole theme here is Rustic Chuck Wagon with hidden-ish modern conveniences. I'm even covering the concrete with cork flooring and installing a ground level, wooden porch. I've been collecting old worn out guns holsters, saddle leather, wood barrels, and various other pieces to finish it out. My iced beer tub is solid copper and about 100 years old.
Anyway.... This project is expected to break ground in the spring. Any of these cookers you guys are talking about, could end up in there. I'm not dead set on two Weber grills by any means. Slot two could and probably should, be something different altogether.
I think I'm leaning toward the Charbroil thing. Mainly because everything else will be propane powered too.
Would be the complete opposite of what the Weber is good at with lump charcoal. I think I'm going to have to look at....
Awww hell! Game over: Amazon product ASIN B004E8LJD6View: http://www.amazon.com/Char-Broil-Big-Easy-Stackable-Oven/dp/B004E8LJD6/ref=sr_1_11?ie=UTF8&qid=1452371772&sr=8-11&keywords=charbroil+big+easy+grill
The Charbroil is my new slot 2. lol
Would be the complete opposite of what the Weber is good at with lump charcoal. I think I'm going to have to look at....
Awww hell! Game over: Amazon product ASIN B004E8LJD6View: http://www.amazon.com/Char-Broil-Big-Easy-Stackable-Oven/dp/B004E8LJD6/ref=sr_1_11?ie=UTF8&qid=1452371772&sr=8-11&keywords=charbroil+big+easy+grill
The Charbroil is my new slot 2. lol
Well like I said it was trimmed...so it had no fat on it, but my FIL wanted brisket so I figured I'd give it a try. One piece was decent, the other was tough and no good. Both would have been better if they'd actually had any fat on them. And there is a chance I screwed them up, was my first time with brisket, I usually do pork.
Recently got a cheapo char broil offset from Walmarts. Probably cooked 100lbs of food and too say the least I am addicted. I've done brisket, whole chickens, pork shoulder, pork tenderloin, brats, salmon, and mac n cheese. Ill post some pics tomorow, have to upload.
I have a pork shoulder getting ready to go in. Nice and cold outside. It's going to be great.
This I have noticed, is the biggest difference between the high dollar and not so high dollar grills. It's the whole insulation and thick walls and materials. The question then becomes, how much does one really want to spend on a BBQ grill.
This is the dilemma I'm facing.
I think though, that I'm still going to stick with my current plan of the Weber (with extension ring and accouterments), that gas run thingy @Jinx is talking about, and my two burners.
@Noobz347 That's exactly what it comes down to thickness of the metal and how well sealed they are. I'm a person that is willing to have too work a little harder at a hobby in order to save some monies. This grill I use was $150 at WalMart. So cheap that most people on this fb page, requested that I not even buy it. Oddly enough most people suggested I buy a vertical smoker, except for some of the "pros". I wasn't intrigued with how little the cooking surface is on a vertical.
I feel comfortable with the thin smoker I have now. I can keep temps pretty stable, I'm just waiting on it too fall apart. Then I can upgrade!!! Pffft $500 for a smoker, if you can find old compressors/drums and weld then you can make one.
I feel comfortable with the thin smoker I have now. I can keep temps pretty stable, I'm just waiting on it too fall apart. Then I can upgrade!!! Pffft $500 for a smoker, if you can find old compressors/drums and weld then you can make one.