Charcoal grill opinions?

[snoluver1]

I'm looking for opinions from charcoal users. I currently have a Chargriller that I have been pretty happy with, but its about done. The grates need replacing and the ash tray is shot. Cost to replace the parts in not that far away from the cost of replacement. I am not a big fan of Webbers due to the fact you can't raise and lower the charcoal. Anybody using something else they are happy with? My two biggest requirements are the ability to raise and lower the heat source and it would be nice to be able to add fuel during the cooking process, with out moving the food off the grates. Also, easy to control temperature.

Thanks!

 

[frnash]

I am not a big fan of Webbers [sic] due to the fact you can't raise and lower the charcoal. My two biggest requirements are the ability to raise and lower the heat source and it would be nice to be able to add fuel during the cooking process, with out moving the food off the grates. Also, easy to control temperature. …

Still the ol' Weber® for me, similar to the One-Touch Gold 22.5", but the body (Porcelain-Enameled Bowl) is bright fire-engine red, 'tis at least 25 years old. It still works as well as new.
True, you can't raise and lower the fire, but his model does have a hinged cooking grate, which allows you to easily add briquettes, just lift the hinged grate and drop in additional charcoal (click on "Explore the features of this grill" in the above link.) I've never had problems controlling the temperature; it's all in adjusting the vent in the cover and the draft lever below, and also food placement. (Just a bit of experience, and maybe a little bit of voodoo.)

(Oh yes, it also has a thermometer in the lid.)

 

[snoluver1]

I thought it was only one "b" but the darn spell check told me I was wrong-LOL!

I like the hinged grate idea, but would it not still be tough to rearrange coals if need be? Say if you wanted to sear on high heat and then change to indirect heat for the remainder of the cooking time. I suppose you can accomplish the same thing by food placement, but I imagine it could be difficult if your cooking a bunch of different stuff at different temps. I like to be able to move my coals around. Also, I don't see any viable way to use a rotisserie on the Weber.

You say 25 years so far. Is that 25 Arizona years or Michigan years?

 

[jr37]

A guy I work with has an Egg, and he loves it. I don't know much about it except it is greeen and shaped like an egg. He claiams to be able to control the heat much better than an ordinary charcoal grill. They are a little expensive for my taste.

 

[Dave_B]

What's charcoal??

 

[polarisrider1]

What's charcoal??

Henry Fords buddy made the stuff around the turn of the century before the last turn of the century (1900's). Guy named Kinsford I think. It is like semi burnt wood that is full of carcenigens that make you grow big and tall.

 

[skiroule]

Hey Snoluver1,

Glad to see you're a charcoal guy. I've cooked on gas grills but have never actually owned one. I'm with Mr. Nash on the Webber. Mine isn't 25 years old but it's easily over 15. Heat control can be pretty precise so that's not a problem. For a large gathering, space can be a problem if you have a lot of stuff to cook. Mine will handle three racks of baby back ribs and a few baked potatoes, which is still a lot of food.

One thing that is nice about the Webbers is that when you shut them down, they go out fast so you really save on charcoal - no leaky vents to slowly fuel the embers. I do wish mine had a thermometer. The standard ones probably aren't real accurate after while but you get a relative reading that you can use to compare heat levels. Much higher quality thermometers are available on the web and I might get one this year. No sense rushing into it I guess.

You can get a rotisserie setup for a Webber kettle. It comes as an extension of the kettle and looks pretty slick. Of course, it's a little spendy.

I don't really have a "grilling season". I grill year around. Almost every weekend I'm home in the winter you'll find me in full snowmobile gear (well, except for the helmet) tending to some grilling creation. Frozen beverages can be a bit of a problem though.

 

[peter]

The green egg is a great grill.

http://www.biggreenegg.com/

 

[pete_w]

The Weber is more my price range but the Grillery is what I like
Pete

 

[frnash]

Henry Fords buddy made the stuff around the turn of the century before the last turn of the century (1900's). Guy named Kinsford I think. It is like semi burnt wood that is full of carcenigens [sic] that make you grow big and tall.

Henry's buddy: E.G. Kingsford, Kingsford Products Company, now owned by Clorox.

… I like the hinged grate idea, but would it not still be tough to rearrange coals if need be? Say if you wanted to sear on high heat and then change to indirect heat for the remainder of the cooking time. I suppose you can accomplish the same thing by food placement, but I imagine it could be difficult if your cooking a bunch of different stuff at different temps. I like to be able to move my coals around. Also, I don't see any viable way to use a rotisserie on the Weber.

You say 25 years so far. Is that 25 Arizona years or Michigan years?

Hinged grate: OK for adding charcoal, a bit more difficult for re-arranging.

Food and charcoal placement: Stack charcoal on one side, arrange food closer/farther; often charcoal on two sides, not in middle, food in middle, no flare-ups from drips.

Arizona years, all of 'em!

… For a large gathering, space can be a problem if you have a lot of stuff to cook. Mine will handle three racks of baby back ribs and a few baked potatoes, which is still a lot of food.

… I do wish mine had a thermometer. The standard ones probably aren't real accurate after while but you get a relative reading that you can use to compare heat levels. Much higher quality thermometers are available on the web and I might get one this year. No sense rushing into it I guess. …

Space a problem: Yes, a bit crowdy for lots of victuals. Mine does have a thermometer in the lid.

 

[zimmer1310]

I grew up on charcoal grills and the old man still uses it on the farm and love the taste steaks and pork chops. With kids now, we need to be eating in 20-30 minutes. There are a lot of grills out there but last year I bought a Holland. Not the most inexpensive but everything tastes great as there is no direct flame.

 

[snoluver1]

The Weber is more my price range but the Grillery is what I like
Pete

Now that is pretty cool!!
Just have to wait for those magic six numbers to come in. LOL!

 

[mjkaliszak]

There are several good grills out in various price=ranges. The Big Green Egg has a good rep, there is also something called a " Bubba Keg " my budd has one and loves it. When he goes bankrupt and walks away from his house he has willed it to me ( Oh goodie ) he has a thing with banks ???? Also hard to beat a Weber. As far as my grilling/bbq /smoking capabilities... I have a " gasser " that I use both ways.
Some day I hope to get an better grill but am short on time. Love to BBQ, when you start cooking with smoke that's when you start messing things up . It is an art all in itself.

 

[caged_beagle]

I grew up on charcoal grills and the old man still uses it on the farm and love the taste steaks and pork chops. With kids now, we need to be eating in 20-30 minutes. There are a lot of grills out there but last year I bought a Holland. Not the most inexpensive but everything tastes great as there is no direct flame.

The OP was asking about charcoal grills which the majority of Hollands are gas unless you have the one charcoal model they produce? And from your post I am assuming you were referring to a gas model. However if you have the charcoal model I would enjoy hearing your take on it? But Hollands are nice, I used to have one. They are great grills if you're a set it and forget it kind of griller but I am a more hands-on kind of backyard BBQ'er. No direct flame is right but sometimes you want a little char. My .02¢

As far as charcoal grills for me I have never really used anything other than a Weber Kettle or the top of my Brinkmann smoker for charcoal grilling.

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[polarisrider1]

Since this an opinion poll, I will stick with gas, it is way faster. Charcoal, by the time it gets going I have eaten so much other stuff waiting that I am full before the steaks go on. Charcoal is better for flavor, but is old school and brings back memories of back yard grilling with dad and all the relatives. But time is a factor in this day and age sorry to say.

 

[booondocker]

.......... a bit crowdy for lots of victuals. ....

>>>3rd person singular present???

 

[xcr440]

Since this an opinion poll, I will stick with gas, it is way faster. Charcoal, by the time it gets going I have eaten so much other stuff waiting that I am full before the steaks go on. Charcoal is better for flavor, but is old school and brings back memories of back yard grilling with dad and all the relatives. But time is a factor in this day and age sorry to say.

I like "baked" potatoes on the grill, so once the charcoal is lit (Doesn't have to be going very well), I put the potatoes on, and crack a beer. Now, during beers 2-3-4, I get everything else ready to go on the grill, and by then, the potatoes are almost ready, and the charcoal is PERFECT for the steaks/chicken/hamburgers/etc.

With that said, most any pot belly charcoal grill will do, as they all have air controls. BUT, my sister has one of those Big Green Eggs, and I have to admit, for what ever reason, the food is really good coming off that thing. Spendy, yes, but good.
Just my .02

 

[skiroule]

I like "baked" potatoes on the grill, so once the charcoal is lit (Doesn't have to be going very well), I put the potatoes on, and crack a beer. Now, during beers 2-3-4, I get everything else ready to go on the grill, and by then, the potatoes are almost ready, and the charcoal is PERFECT for the steaks/chicken/hamburgers/etc.

This is pretty much the formula I follow. The one modern concession I've made is an electric charcoal lighter. They're made cheap and I go through at least one a year but you never have to re-light the charcoal and there are no lighter fumes.

I should add that I have a little Smokey Joe that has made a lot of sledding trips. Not all cabins have grills and it's nice to have along, just in case.

 

[snoluver1]

I follow the same recipe with potatoes. I find that if you use a coal chimney, the wait for coals is not a problem and the taste difference is undeniable. The way I see it, with all the crap you have to deal with in this world, you might as well at least eat good. The extra 10 minuets (or one hockey pop) to get the grill going is not a problem for me. Love me some charcoal grillin!

Those "eggs" look interesting but the cooking surface seems awfully small. Also, we come back to the not being able to raise and lower the heat source again. So far, I am still leaning towards replacing my Chargriller. Cost/function wise, it still seems to be the best bang for the buck. I know there are a lot of die hard Weber fans and I admit they are a quality grill that certainly does the job.
One of the other things I really like about the Chargriller is the cast iron cook grates. In my experience, they do make a noticeable difference in even heating, and I like to "season" my grill. Get all those food flavors locked up in those grates and hardly ever clean them.

Thanks for all the replies so far!!

 

[caged_beagle]

This is pretty much the formula I follow. The one modern concession I've made is an electric charcoal lighter. They're made cheap and I go through at least one a year but you never have to re-light the charcoal and there are no lighter fumes.

I should add that I have a little Smokey Joe that has made a lot of sledding trips. Not all cabins have grills and it's nice to have along, just in case.

snoluver stole my thunder ↓ but I have used the electric charcoal starters too and they work quickly and keeps the fumes out of your charcoal

I follow the same recipe with potatoes. I find that if you use a coal chimney, the wait for coals is not a problem and the taste difference is undeniable. The way I see it, with all the crap you have to deal with in this world, you might as well at least eat good. The extra 10 minuets (or one hockey pop) to get the grill going is not a problem for me. Love me some charcoal grillin!

Those "eggs" look interesting but the cooking surface seems awfully small. Also, we come back to the not being able to raise and lower the heat source again. So far, I am still leaning towards replacing my Chargriller. Cost/function wise, it still seems to be the best bang for the buck. I know there are a lot of die hard Weber fans and I admit they are a quality grill that certainly does the job.
One of the other things I really like about the Chargriller is the cast iron cook grates. In my experience, they do make a noticeable difference in even heating, and I like to "season" my grill. Get all those food flavors locked up in those grates and hardly ever clean them.

Thanks for all the replies so far!!

X2 ON THE CHARCOAL CHIMNEY! No starter fumes and it gives you red hot coals ready to go. Especially handy if you need to restock your grill or smoker half way through a BBQ session.

X2 ON THE CAST IRON GRATES TOO! Last summer my stainless gas grill gave out and I cheaped out and bought a wally world cheap gasser to get me through the rest of the summer. It was "fine" for dogs and burgers and an occasional steak but the grates were the flimsy enamal ones and I relish the time (very soon) that I am back on a quality gas grill with cast iron grates. And actually when I took the old one to the dump I reserved the grates which were still mint and installed them in my fire pit which we use also in the summer for cookouts and homemade strawberry cobbler in the dutch oven......well I am officially hungry and it's only 8am.

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