Anyone who likes to grill - SHARE your tips , tools and techniques !

chucma said:
I’m starting to think seriously about that. The Primos are very expensive, but I have my eye on this one which is about a third of the price of the Primo, but twice the price of my Weber.

https://www.costco.co.uk/Barbecues-Smokers/Pit-Boss-24-61cm-Kamado-Grill-Ceramic-BBQ-Cover/p/1143311
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You would love it. The ceramics tend to control the heat more evenly etc. I chose the Primo Oval because of the shape. It lends it self well to cooking direct and indirect at the same time. Outrageously expensive though but just a once in a lifetime buy.
 
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I’m sold, my birthday is coming up and the Axe3 is not available in the UK yet!

I love my indirect cooking, I do it in the sun and rain over here all year round!

Sorry @1poorplayer, didn’t mean to hijack your grill thread with a ceramic kettle discussion!
 
Nice Grill! However, don't be afraid to branch out into everything. I use the following:

Ceramic Kamado - Mainly for Smoking Pork, Ribs, Pizza, or anything where I want a real fire
Electric Smoker - Pork Butts, Ribs and I'm feeling especially lazy
Gas Grill - Hot dogs, Burgers, Vegetables. Wife Zone
Sous-Vide - Filet Mignon, Pork Tenderloins. When I'm being a perfectionist.
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Truth is, each type of cooking is different and yields something unique. I vary what I'm using based on whatever my mood ring is telling me. :)
 
I had been contemplating a ceramic big green egg style thing as an upgrade to my good, old Weber kettle. But now I'm wondering about a Traeger pellet grill. Their Pro series looks attractive. I like the large surface area for spreading on ribs and brisket. And the computer to maintain the temperature means an overnight smoke wouldn't need frequent wake-ups to stoke the fire.

Hmm...
 
Just ordered a Pitt Barrel Cooker yesterday to serve as my smoker. I was considering electric and pellet. Electric was tempting but I wanted something more towards wood/charcoal. A pellet sounds nice, and a BGE sounds incredible but I really wasn't ready to spend that much.

For $300, the PBC gets incredible reviews and can even be portable if needed.

Looking forward to smoking a slab of ribs this coming Monday!

I used a Weber kettle charcoal grill and several others over the years. My Weber Genesis propane has served me well for many years and will continue to be a part of my almost daily usage. Very convenient and better than the stove - year round.

This PBC will be a nice addition.
 
iaresee said:
I had been contemplating a ceramic big green egg style thing as an upgrade to my good, old Weber kettle. But now I'm wondering about a Traeger pellet grill. Their Pro series looks attractive. I like the large surface area for spreading on ribs and brisket. And the computer to maintain the temperature means an overnight smoke wouldn't need frequent wake-ups to stoke the fire.

Hmm...
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My neighbor has a Traeger. Loves it. I chose my Primo Oval over the Green egg because the oval shape makes the indirect/direct so easy. That along with the following temperature control system and it's almost a brainless operation. The DIGIQ is made to attach to most popular models of BBQ's and controls the heat with a fan. Works great for slow cooks.

https://www.bbqguru.com/storenav?CategoryId=1&ProductId=22

I really like the griddle in the OP too and am divinely going to put the smaller on in my table along side the Primo.
 
Xrocker said:
https://www.epicurious.com/recipes/food/views/dirty-steak-352992

I was 50 years old before I learned how to properly grill a steak. This is addictive. Carcinogens be damned!

Just make sure to use hardwood charcoal.
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Similarly, after many forgettable filets on the grill, a little research led me to seering them in a cast iron skillet, deglaze with red wine or cognac, and finishing in the oven. And the secret ingredient - butter. Gives Ruth's Chris a run for the money.

While this doesn't scratch that open-fire caveman itch, it does impress the ladies!
 
cobbler said:
My neighbor has a Traeger. Loves it. I chose my Primo Oval over the Green egg because the oval shape makes the indirect/direct so easy. That along with the following temperature control system and it's almost a brainless operation. The DIGIQ is made to attach to most popular models of BBQ's and controls the heat with a fan. Works great for slow cooks.

https://www.bbqguru.com/storenav?CategoryId=1&ProductId=22

I really like the griddle in the OP too and am divinely going to put the smaller on in my table along side the Primo.
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Decided to stick with the kettle for now. I ordered this: https://abcbarbecue.com/product/slow-n-sear-plus/

I think after summer is over and sales hit I’ll pick up the really big Smokey Mountain smoker. I have this idea for making my own temperature controller for one of those with an Arduino.

Gotta stick with what I know.

Doing a huge brisket this weekend but I’m going to sous vide it for 36 hours and then finish it for a few hours on the kettle. Should be good. Sous vide meat is excellent.
 
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