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Gas Grill vs. Charcoal vs. Pellet

sTmGolfersTmGolfer Advanced Members Posts: 995
Opinions welcomed! What's your preferred cooking tool?



Here's my current situation and list of current tools.



1. UDS (Ugly Drum Smoker). This has been my go-to for all smoking needs. if you're not aware of this simplistic contraption, do yourself a favor and head over to The Google and search. It replaced #2. It's on it's last leg (or so I've convinced myself), but this thing has been my baby. Easy to load up in the truck and take elsewhere.



2. Custom made off-set stick burner. I love it and hate it. It is solid as a rock, large cooking area, and heavy as a ****. However, with two small kids, I don't have the time nor patience anymore to tend to the fire all night. Item #1 is so much easier. Hasn't been used in 5+ years.



3. Weber Kettle Grill - Tailgate size. I love this little kettle for grilling steaks, but I want/need something bigger.



4. Ducane 5 burner gasser. (Ducane is Weber's "China Sister"). Love this grill but we got a nasty wind storm here in Texas that blew it over and threw it about 5 feet. This thing is pretty much toast.





So I have lots of tools on their last leg or dead or whatever other excuse I can come up with to buy some new shi ... stuff. Considering buying one of the following.



Wanted items:

1. Weber Kettle 22.5" or similar.

2. Pellet grill (really dig Grilla Grills. Don't talk to me about Traegers ... way better options for way less money. Take your fancy pants brand elsewhere)

3. Gasser (may buy an old Weber and spruce it up).



Grill Masters ... if you could only have one cooking tool for the rest of your days ... what you choosing?
Driver: PING G400 MAX 10.5 degree, Project X Evenflow Black 6.0
3 wood: PING G410 SF Tec 16 degree Tensei CK Orange 70-Stiff
Hybrids: PING G410 19 degree Tensei CK Blue Pro 80-Stiff / 22 degree Project X Evenflow Black 6.0
Irons: PING G410 5-PW Project X LZ 6.0
Wedges: PING Glide 2.0 Stealth, 50SS/54WS/58WS DGS300
Putter: Axis 1 Joey.
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Comments

  • Fellaheen51Fellaheen51 Go Green Advanced Members Posts: 4,258 ✭✭
    Easy. If you’re going to have just one, can’t beat a Weber kettle. Whether grilling steaks, or smoking a pork butt, a Weber can do it all. Lots of mods for turning one into a more effective smoker.



    Have a Weber gas for convenience. A Camp Chef dedicated smoker. Not a fan of pellet smokers. The pellets are costly compared to wood chunks. But will always have a Weber kettle on hand. Mine’s 30+ years old and still cooking.
    Laissez les bons temps rouler!

    OGA - Mitglied Nummer Sechs
  • sTmGolfersTmGolfer Advanced Members Posts: 995


    Easy. If you're going to have just one, can't beat a Weber kettle. Whether grilling steaks, or smoking a pork butt, a Weber can do it all. Lots of mods for turning one into a more effective smoker.



    Have a Weber gas for convenience. A Camp Chef dedicated smoker. Not a fan of pellet smokers. The pellets are costly compared to wood chunks. But will always have a Weber kettle on hand. Mine's 30+ years old and still cooking.




    Other than cost of pellets, any other things that turn you away from pellet grills?



    I think I tend to agree with you with regards to the kettle and likely the route I go. I keep trying to convince myself to buy another gasser for convenience, but heating up some lump charcoal is so quick with a chimney that the convenience factor is marginalized.



    What parts of Michigan you from? Born and raised in Rochester Hills ... but I come from a Wolverine family (Go Blue!).
    Driver: PING G400 MAX 10.5 degree, Project X Evenflow Black 6.0
    3 wood: PING G410 SF Tec 16 degree Tensei CK Orange 70-Stiff
    Hybrids: PING G410 19 degree Tensei CK Blue Pro 80-Stiff / 22 degree Project X Evenflow Black 6.0
    Irons: PING G410 5-PW Project X LZ 6.0
    Wedges: PING Glide 2.0 Stealth, 50SS/54WS/58WS DGS300
    Putter: Axis 1 Joey.
  • Mr. GrumpyMr. Grumpy The Quintana Changeup, sit em dwn Advanced Members Posts: 2,175
    May my last Webber RIP.... My spiritual journey for a new cooker led me to the Kamado Joe and I will likely never use a different type of grill again...
  • Spooky67Spooky67 Advanced Members Posts: 1,317
    edited July 2018
    If I could only have one I'd go big Weber and charcoal.
  • Fellaheen51Fellaheen51 Go Green Advanced Members Posts: 4,258 ✭✭
    edited July 2018
    sTmGolfer wrote:



    Easy. If you're going to have just one, can't beat a Weber kettle. Whether grilling steaks, or smoking a pork butt, a Weber can do it all. Lots of mods for turning one into a more effective smoker.



    Have a Weber gas for convenience. A Camp Chef dedicated smoker. Not a fan of pellet smokers. The pellets are costly compared to wood chunks. But will always have a Weber kettle on hand. Mine's 30+ years old and still cooking.




    Other than cost of pellets, any other things that turn you away from pellet grills?



    I think I tend to agree with you with regards to the kettle and likely the route I go. I keep trying to convince myself to buy another gasser for convenience, but heating up some lump charcoal is so quick with a chimney that the convenience factor is marginalized.



    What parts of Michigan you from? Born and raised in Rochester Hills ... but I come from a Wolverine family (Go Blue!).




    Northern Oakland county (Ortonville), 7 miles due north of Pine ****. Grew up in Clarkston.



    Pellet Grills. Augers, digital controllers, to many parts to maintain, not break. PITA to clean up. Can't put a good sear on a steak. Because your not directly grilling over radiant heat. Besides the necessity of often needing proprietary pellets. If I run out of wood, can run up to the local hardware store and pick some up. Expensive to buy a quality unit. Heavy in weight. Although I will admit, no direct usage of a pellet grill. Others may have a differing opinion.



    Your original supposition was "if you had to pick just one". That's why I chose the Weber kettle. Nothing can beat its simplicity, portability, versatility and cost. And as mentioned, can turn it into a very good smoker with some mods.



    WTS, probably would not be without a gas grill these days. Every grilling occasion doesn't have to be a smoke. Purely from a convenience standpoint. Grill all winter on the back deck. Pull the gas right up to the doorwall. Don't even have to go outside to turn some chicken ****, flip a burger. Don't want to mess around with starting charcoal (even with the convenience of a chimney) when its 10* and snowing outside. Have the burgers done by the time the charcoal is ready to go. Likely will be replacing the gasser this fall, taking advantage of end of season sales. Think hard on going with a Napoleon. One with a infrared side sear and rear burner (for rotisserie). A little more expensive than Webers, but seems to be a quality unit with a better burner warranty.



    Performed my due diligence last fall while searching for a new smoker. Gave strong consideration to the UDS. But ultimately, wanted to move away from charcoal. Mostly from a convenience standpoint. Decided on the 24" Camp Chef Smoke Vault. (Bought mine online for a c-note less than advertised retail.) Quality construction, good size, easy to move around into the corner of the garage when not in use. No brainer operation for a long smoke, very good at maintaining an even temp throughout. Augmented with a good digital probe thermometer. May add a door seal gasket when I get around to it, to tighten things up a bit. Been more than happy with the results, a unit that does not have to be "baby set" over the course of a long smoke. After six hours of smoke, it's more about getting the internal temp up to a specific level rather than additional smoke. Although, from a pursuit standpoint, not using charcoal and/or wood chunks. But I'm not a competition BBQ'er seeking the perfect smoke ring on a brisket. Does the job "good enough". No complaints from the fam or others that consume the results.



    My additional .02 on the subject. As always, YMMV.
    Laissez les bons temps rouler!

    OGA - Mitglied Nummer Sechs
  • dukemandukeman Advanced Members Posts: 868 ✭✭
    Mr. Grumpy wrote:


    May my last Webber RIP.... My spiritual journey for a new cooker led me to the Kamado Joe and I will likely never use a different type of grill again...




    The Kamado is solid. It’s not the most convenient, easiest thing to use, but the food definitely tastes better. It’s at least as good as a big green egg for much less money.
  • JoseRJoseR Advanced Members Posts: 127 ✭✭
    I love my weber for grilling, and i have an off set smoker. My smoker is to inefficient with heat, hard to maintain a solid temperature for a long time. My next purchase will for sure be a ceramic egg style smoker. I read about this professor of engineering at mit who was a bbq fanatic and the final project his kids had to make the “best” smoker and they always made a ceramic style egg smoker
  • JoseRJoseR Advanced Members Posts: 127 ✭✭
    So it was actually Harvard
  • highergr0undhighergr0und Advanced Members Posts: 10,131 ✭✭
    edited July 2018
    One? Geez... The classic kettle has the ability to do everything but can be a pain. I would still pick it just because of its versatility. I have a barrel,gasser, pellet cooker and a 36" griddle.



    I am new to the pellet cooker world, about a month into owning my Traeger. I know it's not the most popular choice but it was a gift that I treasure! It holds its temp like a champ and switching pellet brands gives me more smoke. I am tempted to build a hack to get direct sear on it or I may mount an induction burner to the side shelf. But I do have other searing options.



    I never use my gasser except for veggies here and there.



    The griddle is the most exciting thing to cook on. Smash burgers, street cart chicken, fajitas, hibachi, pancakes, bacon, I mean the sky is the limit. It just doesn't smoke
    Post edited by Unknown User on
  • kalamazookalamazoo Advanced Members Posts: 472
    I’m a classic Weber Kettle fan. As others have mentioned, it’s incredibly versatile, but I think it’s highly underrated as a smoker. Don’t tell anyone, but I have a pellet and drum smoker yet I pull out the Weber Kettle for local BBQ competitions! I use a a Slow N Sear insert and can hold perfect 225 temps for hours, way better than my other “real” smokers. Only time I bust out the other smokers is for large orders when I have to feed a crowd.



    If I could only own one grill for the rest of my life it would hands down he be a classic Weber Kettle, hands down. 👍
  • mshillsmshills T-I-G-E-R-S! Fight Tigers, fight dammit, FIGHT FIGHT! Advanced Members Posts: 3,812 ✭✭
    Only one? That's a tough assignment! Here are my thoughts.



    Given no other choice in the matter I'd use a Weber Kettle as well. Direct grilling is what God made it to do. It can easily be made into an oven. I can do a passable job smoking with it -- I use a Lodge cast iron Dutch oven filled halfway with water on one side and a small amount of coals and hard wood on the other. The Lodge is a pretty good heat sink and helps me keep the temperature low and helps reduce the fluctuation when I do the (necessary) tending to the fire side to keep the temp down.



    Now -- life is too **** short for one grill!



    I don't own a smoker at the moment. Instead I use a Pit Barrel Cooker. It's not quite the same as a true smoker, but I'm fine with it because similar to an UDS, it's impossible to make bad food in it. Thanksgiving turkey with a nice dry brine on it will change the way you think about turkey forever!



    Next, I bought a high quality gas grill. https://cajunfryer.com/shop/scg30-30-smokin-cajun-grill-gas/ Carbon steel -- not sure if it has mill marks or if the steel is "fresh" or if it was cast on the slopes of Mount Fuji using fire fanned by the breath of four hundred virgins like some of the putters this forum loves, but I do know this grill is so heavy, so solid, so well built, and so consistent with temperature that I hope to pass it down to my oldest son (he is 10 years old so I'm thinking it will be a while.)



    I also own a Weber Q portable for tailgating duty (convenient, easy to pack, and a breeze to clean up), and the aforementioned Weber kettle grill.



    What I really want is a Stumps gravity feed. http://stumpssmokers.com/ Stump don't build no junk! Friend of mine back in Atlanta has one -- I've cooked with it and wanted one ever since. I don't buy and sell many clubs, so I think I can get this through the household's CFO this year.
    Callaway Big Bertha Alpha 8 deg
    TEE E8 Beta 16.5 deg
    Callaway Big Bertha V Series Heavenwood
    TEE CB Pro 3h 21 deg
    Titleist 735.CM 4-PW, S300
    Titleist Vokey 54.14, 58.08
    Dave Curry Big Oak custom center shaft
    Custom Eliott carry bag, waxed canvas and leather
  • RobertBaronRobertBaron Advanced Members Posts: 721 ✭✭
    edited July 2018
    My Weber Kettle with a Slow n Sear is my weapon of choice. I can cook pretty much anything on it. Drilled a hole for some therm probes and it works as a **** fine smoker as well. I have a Weber spirit propane as well but I hardly ever use it now. Only if I’m in a real time crunch or need more real estate do I use it.



    Real estate is really my biggest issue with my 22.5 Kettle so that’s why I have 2. But it’s still a challenge to fit a brisket over 15 pounds on them. One day I’ll probably change one of the kettles and the gasser out for a true high quality offset smoker where I can fit a brisket, a pork butt and a few racks comfortably.
  • highergr0undhighergr0und Advanced Members Posts: 10,131 ✭✭
    Man, now I think I have to go get a kettle. It's been a few years since I had one. Too bad grills are harder to hide from the wife than golf clubs.
  • Windlaker_1Windlaker_1 Members Posts: 12
    I have 2...a Char Grill Kamado Grill (which I do 90% of my cooking on) and a small gas grill. An off-brand...just something for quick stuff after work (brats, Italians, etc.).



    If you put a gun to my head, I'd keep just the Kamado.

    I can smoke a 16 lb Brisket, 1 large or 2 small Pork Butts. Crank it up to 600˚ and do a great steak.



    https://www.chargriller.com/collections/kamado-grills/products/akorn-20-kamado-6719
  • jgolfinjgolfin Advanced Members Posts: 440 ✭✭
    Kamado Joe, Louisiana Country smoker pellet grill and Weber gas owner.



    Kamado Joe is the only one that gets used. By far the best smoker and steak or grill cooking option. Extremely easy to control temp and do direct grilling or add the hot plate divert and have a awesome smoker.
    Titleist 917 D2 10.5 Oban Kiyoshi 65 04
    Srixon F45 15* KK stiff
    Bridgestone J15HY 21* Fubuki z80 Stiff
    Bridgestone Tour B X HI 21* 6.5 HC Evenflow Black
    Bridgestone Tour B CBP 5-PW $-Taper 120
    Bridgestone Tour B XW-1 50*,54*,58* Modus 125 wedge
    Scotty Golo 5

    Sun Mountain Hybrid Bag
    Bushnell Z6
  • HoosierMizunoHoosierMizuno Advanced Members Posts: 3,315 ✭✭
    I've been using Camp Chef to smoke and its been great. chose it as it was the only one that had ability to convert to natural gas, which i did. added a strip of gasket seal around the door and it hold a constant temp perfect. let it smoke overnight for brisket at 230 and went out in morning and it hadn't moved more than couple degrees and i was using the proper digital thermometer probes. the only complaint is the dial is really touchy in setting the temp. wish they would add a needle valve to gas line.
    [font=georgia,serif]Ping G400 Max 10.5 w/ Hzrdus Black 6.0 75g
    TM M2 3HL w/ Rogue Black 70 S
    Cobra F8 19*
    J15CB w/ Modus 120X 4-P
    [/font]
    [font=georgia,serif]Cleveland RTX3 CB 50 54 58[/font]
    [font=georgia,serif]TM Spider Tour Black w/ T-sightline 36" [/font]
  • RookieBlue7RookieBlue7 Advanced Members Posts: 13,157
    Buy a pellet and you’ll throw all those other grills away. Love my Green Mountain. Also bought the pizza oven for it as well. I’ve cooked on it 12 times or so since I bought it a couple weeks ago and will be doing a pork butt tomorrow. I chose the Green Mountain because I got more grill for the money and it was the only WiFi pid controlled under $1k out of the box I found. I’ll use this one till I wear it out and upgrade next time. This is my first pellet and I LOVE it
  • kalamazookalamazoo Advanced Members Posts: 472


    Buy a pellet and you’ll throw all those other grills away. Love my Green Mountain. Also bought the pizza oven for it as well. I’ve cooked on it 12 times or so since I bought it a couple weeks ago and will be doing a pork butt tomorrow. I chose the Green Mountain because I got more grill for the money and it was the only WiFi pid controlled under $1k out of the box I found. I’ll use this one till I wear it out and upgrade next time. This is my first pellet and I LOVE it




    I couldn’t get the GM Pizza Oven over 800 degrees for Neapolitan style so that was a deal breaker for me.
  • sTmGolfersTmGolfer Advanced Members Posts: 995
    kalamazoo wrote:



    Buy a pellet and you’ll throw all those other grills away. Love my Green Mountain. Also bought the pizza oven for it as well. I’ve cooked on it 12 times or so since I bought it a couple weeks ago and will be doing a pork butt tomorrow. I chose the Green Mountain because I got more grill for the money and it was the only WiFi pid controlled under $1k out of the box I found. I’ll use this one till I wear it out and upgrade next time. This is my first pellet and I LOVE it




    I couldn’t get the GM Pizza Oven over 800 degrees for Neapolitan style so that was a deal breaker for me.




    My only hesitation with a pellet grill is they seem FANTASTIC for simple low and slow bbq, which I do quite a bit of. Set it, forget it, wake up next morning to great bbq. But for everyday burgers and especially steaks, there’s no way the searing ability would come close to a kettle, Kamado, or even gasser. Which may be a deal breaker for me.



    The more I’m thinking about things, the more I’m thinking a Kamado might be my next purchase. Perfect for everyday steaks and burgers. Great for low and slow. Best of both worlds. ONLY downside would be how much space I can get. Double layer racks seem to help, but pellets seem to have Kamados best in that regard. But truthfully, I would rarely need that much space. Not often am I smiling more than 2 pork butts and maybe a couple racks of ribs.
    Driver: PING G400 MAX 10.5 degree, Project X Evenflow Black 6.0
    3 wood: PING G410 SF Tec 16 degree Tensei CK Orange 70-Stiff
    Hybrids: PING G410 19 degree Tensei CK Blue Pro 80-Stiff / 22 degree Project X Evenflow Black 6.0
    Irons: PING G410 5-PW Project X LZ 6.0
    Wedges: PING Glide 2.0 Stealth, 50SS/54WS/58WS DGS300
    Putter: Axis 1 Joey.
  • SpicoliSpicoli Advanced Members Posts: 327
    I use a Big green egg and Weber Genesis.



    Egg does it all: roast, bake, smoke, sear and grill. Hold 225 for 16+hrs on one load with no water pan or flash sear/pizzas at 750+... No problem. Don't knock it over, you will have it for life.



    Weber is a solid back up. 11 years old and still fine.
  • cmckelvmicmckelvmi ClubWRX Charter Members Posts: 103
    I have a Char-Broil Commercial Tru-Infrared gas grill and I love it. I was never very confident with grilling until I recently got a digital thermometer. Now, I feel like every thing comes out perfect and I don't have to cut into the meats to make sure they're done correctly. I can't imagine taking the time to smoke meats or using charcoal. I don't have enough talent or patience, maybe both.
  • highergr0undhighergr0und Advanced Members Posts: 10,131 ✭✭
    A good air temp thermometer is equivalent to getting GPS and a good instant read thermometer is like getting a laser!!! When you combine them it's nearly impossible to **** up a cook!!
  • RookieBlue7RookieBlue7 Advanced Members Posts: 13,157
    edited August 2018
    sTmGolfer wrote:

    kalamazoo wrote:



    Buy a pellet and you’ll throw all those other grills away. Love my Green Mountain. Also bought the pizza oven for it as well. I’ve cooked on it 12 times or so since I bought it a couple weeks ago and will be doing a pork butt tomorrow. I chose the Green Mountain because I got more grill for the money and it was the only WiFi pid controlled under $1k out of the box I found. I’ll use this one till I wear it out and upgrade next time. This is my first pellet and I LOVE it




    I couldn’t get the GM Pizza Oven over 800 degrees for Neapolitan style so that was a deal breaker for me.




    My only hesitation with a pellet grill is they seem FANTASTIC for simple low and slow bbq, which I do quite a bit of. Set it, forget it, wake up next morning to great bbq. But for everyday burgers and especially steaks, there’s no way the searing ability would come close to a kettle, Kamado, or even gasser. Which may be a deal breaker for me.



    The more I’m thinking about things, the more I’m thinking a Kamado might be my next purchase. Perfect for everyday steaks and burgers. Great for low and slow. Best of both worlds. ONLY downside would be how much space I can get. Double layer racks seem to help, but pellets seem to have Kamados best in that regard. But truthfully, I would rarely need that much space. Not often am I smiling more than 2 pork butts and maybe a couple racks of ribs.




    Sure it will. Grill Grates. Mine get to 650 degrees as read with an infrared thermometer. As for the pizza oven, I had my stone at 945 degrees the other night and had to wait an hour for the temp to come down cool enough to cook on



    I got rid of an infrared Weber and an egg. Gave the infrared away and sold the egg for $400 (large). Eggs are status symbols, can get the same grill cheaper with a different name on it. Food is 10x better off the pellet though
  • kalamazookalamazoo Advanced Members Posts: 472
    I couldn’t get the GM to do proper Neapolitan. My Weber on the other hand kicks them out like a boss...
  • kalamazookalamazoo Advanced Members Posts: 472
    Apologies. I have no idea why Golfwrx rotates all of my photos from my iPhone. Super annoying.
  • CEPickCEPick Advanced Members Posts: 1,751 ✭✭
    mshills wrote:


    Only one? That's a tough assignment! Here are my thoughts.



    Given no other choice in the matter I'd use a Weber Kettle as well. Direct grilling is what God made it to do. It can easily be made into an oven. I can do a passable job smoking with it -- I use a Lodge cast iron Dutch oven filled halfway with water on one side and a small amount of coals and hard wood on the other. The Lodge is a pretty good heat sink and helps me keep the temperature low and helps reduce the fluctuation when I do the (necessary) tending to the fire side to keep the temp down.



    Now -- life is too **** short for one grill!



    I don't own a smoker at the moment. Instead I use a Pit Barrel Cooker. It's not quite the same as a true smoker, but I'm fine with it because similar to an UDS, it's impossible to make bad food in it. Thanksgiving turkey with a nice dry brine on it will change the way you think about turkey forever!



    Next, I bought a high quality gas grill. [url="https://cajunfryer.com/shop/scg30-30-smokin-cajun-grill-gas/"]https://cajunfryer.com/shop/scg30-30-smokin-cajun-grill-gas/[/url] Carbon steel -- not sure if it has mill marks or if the steel is "fresh" or if it was cast on the slopes of Mount Fuji using fire fanned by the breath of four hundred virgins like some of the putters this forum loves, but I do know this grill is so heavy, so solid, so well built, and so consistent with temperature that I hope to pass it down to my oldest son (he is 10 years old so I'm thinking it will be a while.)



    I also own a Weber Q portable for tailgating duty (convenient, easy to pack, and a breeze to clean up), and the aforementioned Weber kettle grill.



    What I really want is a Stumps gravity feed. [url="http://stumpssmokers.com/"]http://stumpssmokers.com/[/url] Stump don't build no junk! Friend of mine back in Atlanta has one -- I've cooked with it and wanted one ever since. I don't buy and sell many clubs, so I think I can get this through the household's CFO this year.


    You, sir, know your cooking apparatuses.
  • Lagavulin62Lagavulin62 Advanced Members Posts: 1,889
    kalamazoo wrote:


    Apologies. I have no idea why Golfwrx rotates all of my photos from my iPhone. Super annoying.






    I have been working on my pizza dough, though I’m more into NY style. Your dough looks outstanding with the air pockets. Is that your secret recipe or more being able to get the heat needed? I just switched to Tipo 00 flour and its made a huge difference in working the dough but still trying to get larger air pockets. You must tell. : )
  • RookieBlue7RookieBlue7 Advanced Members Posts: 13,157
    kalamazoo wrote:


    I couldn't get the GM to do proper Neapolitan. My Weber on the other hand kicks them out like a boss...




    I have a feeling you an I have the same infrared that's kept outside near the grill... I bought a couple of them on Amazon cause they were cheap. I do have a Fluke infrared as well but I also have a couple of the cheaper ones I leave outside so there's one out there if I forget to grab my fluke.
  • kalamazookalamazoo Advanced Members Posts: 472

    kalamazoo wrote:


    Apologies. I have no idea why Golfwrx rotates all of my photos from my iPhone. Super annoying.






    I have been working on my pizza dough, though I'm more into NY style. Your dough looks outstanding with the air pockets. Is that your secret recipe or more being able to get the heat needed? I just switched to Tipo 00 flour and its made a huge difference in working the dough but still trying to get larger air pockets. You must tell. : )




    High heat is a must for pizza Napolentana (+900F) but not so much for great NY style (700F-ish). I cold ferment for 3-5 days, usually 60-65% hydration. And yes, 00 Flour is a must for Napolentana, but a half & half mixture of 00 and Bread Flour is better for NY Style. Just my opinion.



    The larger airpockets come from proper temps for both the pizza stone and the ceiling plus working the dough very gently to preserve the existing bubbles in the dough. I use the PizzaQue converter for the Webber Kettle (because it's cheap) but theres a lot of different kits available.


    kalamazoo wrote:


    I couldn't get the GM to do proper Neapolitan. My Weber on the other hand kicks them out like a boss...




    I have a feeling you an I have the same infrared that's kept outside near the grill... I bought a couple of them on Amazon cause they were cheap. I do have a Fluke infrared as well but I also have a couple of the cheaper ones I leave outside so there's one out there if I forget to grab my fluke.




    Yeah I just use a cheap Amazon one. I'm sure it's not exact but it's close enough.
  • citizenforecitizenfore Advanced Members Posts: 323 ✭✭
    Currently rick an old Kenmore 4 burner propane grill with side burner that is a workhorse at 10+ years old, a smoker I made myself out of terra cotta pots while I learned the art of smoking, and the real MVP is my kingsford charcoal water bullet smoker that I modified and is a beast (got it on clearance a few years back for $20). It’s feed some block parties with some good pulled pork, brisket and chicken.
    Modern bag:
    Nike vr str8 fit tour set at 11
    Ping rapture v2 4 wood
    Nike vr_s 3 and 4 hybrids
    Maltby mmb 5-pw
    Carnahan 52/56/60 wedge
    Rotating door of putters

    Sunday/quick nine walker:
    Callaway warbird deuce 2 wd
    Callaway warbird 4 wd
    Hogan apex pro 4-E
    Ping eye 2 W and S
    Ping cushin putter

    Classic bag:
    Palmer Chattanooga driver
    Hogan Slotline 4 wd
    Palmer Standard 85 3-pw
    Same ping eye 2 sw
    Wilson professional 600 putter
  • cmckelvmicmckelvmi ClubWRX Charter Members Posts: 103

    kalamazoo wrote:


    Apologies. I have no idea why Golfwrx rotates all of my photos from my iPhone. Super annoying.






    I have been working on my pizza dough, though I'm more into NY style. Your dough looks outstanding with the air pockets. Is that your secret recipe or more being able to get the heat needed? I just switched to Tipo 00 flour and its made a huge difference in working the dough but still trying to get larger air pockets. You must tell. : )




    This is so interesting how people have different tastes. I would be so bummed out if my pizza came out looking like that... I don't want any air pockets, I feel like it is wasting valuable real-estate for proper toppings.
  • kalamazookalamazoo Advanced Members Posts: 472
    edited August 2018
    cmckelvmi wrote:


    kalamazoo wrote:


    Apologies. I have no idea why Golfwrx rotates all of my photos from my iPhone. Super annoying.






    I have been working on my pizza dough, though I'm more into NY style. Your dough looks outstanding with the air pockets. Is that your secret recipe or more being able to get the heat needed? I just switched to Tipo 00 flour and its made a huge difference in working the dough but still trying to get larger air pockets. You must tell. : )




    This is so interesting how people have different tastes. I would be so bummed out if my pizza came out looking like that... I don't want any air pockets, I feel like it is wasting valuable real-estate for proper toppings.




    It’s a style more than a taste thing. I’m actually like you, I like thin crust NY style, but I enjoy the challenge of making proper Neapolitan pizza, it’s very difficult to do correctly. That style is showcasing the crust intentionally.
  • JDFishJDFish Advanced Members Posts: 799 ✭✭
    edited August 2018
    Weber kettle performer deluxe - charcoal with electronic propane starter. I use it year-round and use only hardwood charcoal, not the briquettes unless I am smoking (which is far less frequently these days).
    Callaway Epic 9.0 Fujikura Atmos Black TS 6S
    Callaway XR Pro 3 wood
    Callaway XR 5 wood
    Titleist 913H 21* hybrid
    Ping i200 Nippon N.S.Pro Modus3 Tour 105S - 4-UW
    Titleist Vokey SM6 54* and 58* S200
    Evnroll ER8 33"
  • thug the bunnythug the bunny Advanced Members Posts: 6,140 ✭✭
    Mr. Grumpy wrote:


    May my last Webber RIP.... My spiritual journey for a new cooker led me to the Kamado Joe and I will likely never use a different type of grill again...




    Yeah but what do you do if you want to bring it over the the local state park for a go? Things weigh like 400#...
  • sTmGolfersTmGolfer Advanced Members Posts: 995
    So I've continued my research ... and like all the great feedback everyone has provided thus far.



    With a little TLC, I was able to revive my gasser back from the dead (required new burners and flavorizer bars). Still some bent doors from the windstorm debacle, but the grill itself is fully functional. I'm glad I did that because it's just such a darn good grill and any gasser replacement I was thinking of getting would have been a far lesser grill. Glad I didn't just throw it to the curb like I initially was planning on.



    Now ... even with the revival of the gasser, I still want more toys ... but ...



    But, the wife doesn't understand. "But babe, you fixed the gas grill. I don't get why you need something new now."



    Well, I don't get what she doesn't get ... I'm right, she's wrong, and a new toy is a must. Obviously. Such is married life.



    But to not totally blow her mind, I'm trying to keep this on a budget and have been looking at the Char Griller Akorn Kamado (or the Char-Broil Kamander Kamado). These seems to do the same as the much more expensive ceramic Kamado's. Don't know what I'm missing.



    Or ... the Pit-Boss pellet smoker. I've read both good and bad on these so not sure if that's the route I want to go.
    Driver: PING G400 MAX 10.5 degree, Project X Evenflow Black 6.0
    3 wood: PING G410 SF Tec 16 degree Tensei CK Orange 70-Stiff
    Hybrids: PING G410 19 degree Tensei CK Blue Pro 80-Stiff / 22 degree Project X Evenflow Black 6.0
    Irons: PING G410 5-PW Project X LZ 6.0
    Wedges: PING Glide 2.0 Stealth, 50SS/54WS/58WS DGS300
    Putter: Axis 1 Joey.
  • jli2636jli2636 Advanced Members Posts: 1,035 ✭✭
    My father in law bought a Traeger last year and it cooks the best anything he’s ever made. I know there are cheaper options and he wanted to splurge, but it’s seriously amazing. Steaks and burgers are just fine on it. Maybe don’t get as good of a sear but the flavor is all still there. Just have to make sure your pellet hopper is full/full enough so you don’t run out mid cook. Happened tonight with pork chops that were luckily close to being done so it didn’t take much to get it back up and running again. He has found 40lb bags of pellets for around $20 at sams. I think it was a mix of cherry, oak, and hickory? He doesn’t buy the Traeger brand pellets and seems to work just fine. They grill almost every night of the week and the 40lb bag has lasted him a lot longer than I thought it would.



  • TaylormadegackTaylormadegack Members Posts: 60
    Big Green Egg and Rec Tec!
  • gambitgambit Advanced Members Posts: 4,167 ✭✭
    I use a Weber kettle for grilling and searing, but use the Weber Smokey Mountain for ribs, chicken, large cuts of beef like a rib roast. Super easy to use. Can't do pellets. They look too much like rabbit **** to me.
    Byron Morgan DH89 or 612 or Epic Day
  • SuddziesSuddzies Members Posts: 71
    I've always used charcoal. My large Weber Kettle (26.75") gets used twice a week. My homemade drum smoker is reserved for brisket, ribs or pork butt. Have friend who spent alot on eggs that never get used.
  • mshillsmshills T-I-G-E-R-S! Fight Tigers, fight dammit, FIGHT FIGHT! Advanced Members Posts: 3,812 ✭✭
    Blazed up the Pit Barrel Cooker in light rain yesterday.



    One turkey breast -- moderate salt and heavy Penzey's jerk seasoning all under the skin. Cooked with plain old Kingsford charcoal for about 3 hours until it hit 158F, then let it rest for an hour. Absolutely epic turkey. Juicy, flavorful, just perfect.



    Also made baby back pork ribs with my standard rub of paprika, chili powder, brown sugar, salt, garlic powder, onion powder, and black pepper. They were great too, but even my kids said the turkey was actually better than the ribs!
    Callaway Big Bertha Alpha 8 deg
    TEE E8 Beta 16.5 deg
    Callaway Big Bertha V Series Heavenwood
    TEE CB Pro 3h 21 deg
    Titleist 735.CM 4-PW, S300
    Titleist Vokey 54.14, 58.08
    Dave Curry Big Oak custom center shaft
    Custom Eliott carry bag, waxed canvas and leather
  • RookieBlue7RookieBlue7 Advanced Members Posts: 13,157
    Been cooking a lot of spatchcocked chicken lately on the pellet. Off the chain good... I made some smoked salsa the other night and OH EM GEE
  • ohioglfrohioglfr Municipal Junkie Advanced Members Posts: 691
    Spooky67 wrote:


    If I could only have one I'd go big Weber and charcoal.
    I've got a 20 year-old one I'm still using, and it's always been outdoors. Love the ash can on the bottom, and the fact you can reuse the charcoal if you snuff the fire after use. Used gas before, but got tired of replacing burners every 2-3 years.
  • dan360dan360 Paisano Advanced Members Posts: 5,275
    sTmGolfer wrote:




    Grill Masters ... if you could only have one cooking tool for the rest of your days ... what you choosing?




    Big Green Egg



    ..if I could have two, add a Traeger.
    As of 29JUL2018

    TaylorMade M1 '17 440 9° HZRDUS Yellow
    TaylorMade M1 '17 3HL KuroKage
    Mizuno MP-H5 Hitogami 1 iron Modus 120
    Miura Baby Blades 3-PW Steelfiber 110
    Mizuno MP-T10 54/60 DGW
    PING Anser 2 Jim Wells
    Callaway Chrome Soft Truvis
    OUUL h2oProof stand bag black
  • ShipwreckShipwreck Advanced Members Posts: 3,680 ✭✭
    I’ve got a Camp Chef pellet pooper and love the **** out of it. Less than a Traeger, more space and cooks anything I throw into it. This Saturday I’m doing two 8# butts and some BBQ beans in it. Coupled with a solid digital thermometer and it’s BBQ heaven!
  • sTmGolfersTmGolfer Advanced Members Posts: 995
    The decision has been made. I’ve decided I’m going to purchase a Grilla Grill (see below link). These guys seem like a great company. Their customer service is second to none from what I’ve heard and read. Just stashing funds away in an envelope until I get the amount needed. I’m super excited. Can’t wait for this grill.



    https://store.grillagrills.com/products/grilla-pellet-smoker-grill

    Driver: PING G400 MAX 10.5 degree, Project X Evenflow Black 6.0
    3 wood: PING G410 SF Tec 16 degree Tensei CK Orange 70-Stiff
    Hybrids: PING G410 19 degree Tensei CK Blue Pro 80-Stiff / 22 degree Project X Evenflow Black 6.0
    Irons: PING G410 5-PW Project X LZ 6.0
    Wedges: PING Glide 2.0 Stealth, 50SS/54WS/58WS DGS300
    Putter: Axis 1 Joey.
  • Dave SaylorDave Saylor Members Posts: 11
    sTmGolfer wrote:


    So I've continued my research ... and like all the great feedback everyone has provided thus far.



    With a little TLC, I was able to revive my gasser back from the dead (required new burners and flavorizer bars). Still some bent doors from the windstorm debacle, but the grill itself is fully functional. I'm glad I did that because it's just such a darn good grill and any gasser replacement I was thinking of getting would have been a far lesser grill. Glad I didn't just throw it to the curb like I initially was planning on.



    Now ... even with the revival of the gasser, I still want more toys ... but ...



    But, the wife doesn't understand. "But babe, you fixed the gas grill. I don't get why you need something new now."



    Well, I don't get what she doesn't get ... I'm right, she's wrong, and a new toy is a must. Obviously. Such is married life.



    But to not totally blow her mind, I'm trying to keep this on a budget and have been looking at the Char Griller Akorn Kamado (or the Char-Broil Kamander Kamado). These seems to do the same as the much more expensive ceramic Kamado's. Don't know what I'm missing.



    Or ... the Pit-Boss pellet smoker. I've read both good and bad on these so not sure if that's the route I want to go.




    My wife will tell anyone that asks, the best purchase in our lives was the Green Egg as a wedding present to ourselves. Can't speak for cooking, but I do like the set-up of the kammodo Joe over the green egg. Lid seems to lift up better, would be my only complaint on egg. You can't beat the lifetime warranty on both.
  • highergr0undhighergr0und Advanced Members Posts: 10,131 ✭✭
    The cheaper you go on a kamado type smoker, the tougher the temp management is. I'm fairly certain there are a lot of mods you can do to get that Char Griller version to cook very well. The biggest thing is that you need to understand how your cooker runs and either adapt it to your style or adapt to it and find a way to crank out great food.



    If you're on a budget, I'd probably recommend that akorn over the Pit Boss grill. I wouldn't really want to fool with a budget level temp controller and auger.
  • jerebear21jerebear21 Don't Go Left ClubWRX Charter Members Posts: 3,243 ClubWRX
    just got a kamado joe grill to go with my weber 3 burner.



    been going back and forth last couple months on big green egg or kamado joe. too much nicking and diming me on the BGE part and Kamado Joe finally had a great deal at the local pinch a penny that included the rotisserie. couldn't pass up. boubon and grill chicken for days.
    thehuyhuynhfoundation.com<br /><br />FlashSz 1w, 3w, 5w, Graphite Design <br />Titleist 718 AP2 5-PW, AP3 4i, 3i Accra i100 // Epons 301 4-Pw, Accra i80 <br />Fourteen RM22 53/58 Accra i100<br />Tour Newport // SC 009 // Byron 007
  • dsc123dsc123 Members Posts: 111 ✭✭
    My brother-in-law convinced me to go with the weber kettle. His sales pitch: "Its a loophole. It takes a while longer. So you might as well grab a beer, get away from the kids, and sit outside by yourself babysititng the fire. Since you're 'contributing', you can't catch flak for it." I was convinced.



    I went about a year with nothing but the kettle w/ a slow n sear insert. Its fantastic. I did eventually get a gasser off craigslist for the conveninece. I use the kettle on weekends and the gasser during the week.
  • sTmGolfersTmGolfer Advanced Members Posts: 995
    This has been a super fun thread. I truthfully went into this wanting to be convinced to purchase a Kamado style grill. Wasn't really sure/sold on the idea of the pellet grill. Wanted something more than a Kettle. Though, at some point, I'll still probably get a larger Weber Kettle (only have a tailgate size now) at some point in the future to add to the arsenal. What's a collection without a Kettle … I mean, seriously?!?



    BUT … after everyone's feedback … I FINALLY pulled the trigger ordered the Grilla Grills "OG". Ordered last night so very anxious to get it in. Hope it arrives in time for Thanksgiving so I can smoke a turkey!



    I will tell everyone this … for those of you that are not familiar with these guys, you owe it to yourself to check them out. The more I looked into their products and the people they have designing and pushing their brand, the more you'll want one.



    Driver: PING G400 MAX 10.5 degree, Project X Evenflow Black 6.0
    3 wood: PING G410 SF Tec 16 degree Tensei CK Orange 70-Stiff
    Hybrids: PING G410 19 degree Tensei CK Blue Pro 80-Stiff / 22 degree Project X Evenflow Black 6.0
    Irons: PING G410 5-PW Project X LZ 6.0
    Wedges: PING Glide 2.0 Stealth, 50SS/54WS/58WS DGS300
    Putter: Axis 1 Joey.
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