I've had a problem with gas grills since about 6 years ago when our Holland grill passed on to the bar-b-q in the sky. By now there were only 2 of us in the house, and we typically only eat the food of 1.5 people (or less). Yet to buy a quality gas grill, they only seem to come in large, larger, and put-the-whole-horse-on-it sizes. Our current one is a Weber Q300, and it fits the smaller size criteria (sort of) but doesn't cook very well (my opinion)....always too hot no matter how low the flame. So, yesterday I bought a Weber Kettle grill....yep, the charcoal model. Still too big, but a lot cheaper. This may not work out, but I'll try it over the weekend and see what the boss says about the food. I'll still keep the gas grill for the winter, even if the charcoal works out...but that also gives me a backup plan if this charcoal thing (which I dearly loved 45 years ago) goes belly up.

build a BBQ pit from brick/block/stone etc to your liking......

 

I have a Weber Spirit (probably model #210) which is approx 8 yrs old.  I does a great job.  We probably use it 3 days a week, all yr.  Danl

I just put the fry pan on the stove and burn it there.

23 minutes ago, HandyDan said:

I just put the fry pan on the stove and burn it there.

Have to admit, that's a lot easier.

Edited May 26, 20179 yr by Fred W. Hargis Jr

Hey Fred, welcome back to the wood and charcoal burners club, I had a gas grill for while, and did not like the clean up, it was a PITA. Went back to coal and sorry I ever left. I know the gas grills are great for the folks who love em, but I am really happy burning wood and coal, just dump the coals in the trash the next day, light it up on the next cook, and brush the grill with a stiff brush to clean it after it heats up, done. I don't feel as obligated to clean it up like I always did the gas grill.

6 hours ago, Fred W. Hargis Jr said:

Have to admit, that's a lot easier.

Yeah, but ya' just can't get that charcoal starter flavor & seasoning on the stove. 

 

A few years ago after our daughter had moved away, we bought one of these...Same idea Fred, but was perfect for the two of us...Still use it on occasion...To be honest, I'm about ready to abandon the whole gas grill thing and revert back to charcoal. The only advantage of gas IMHO, is you can be ready to cook almost immediately.

 

                                    Weber Jumbo Joe                                     Also bought one of these charcoal starters on seasonal close-out

                                                                                                      I even use it to start charcoal for our fire pit before adding wood

When I was doing a lot of hunting, we had one of those Weber Jumbo Joe grills in my buddy's travel trailer. Used it for almost everything we cooked. Anyway, last night I broke in the grill by fixing chicken wings (my wife's favorite food) and they actually came out real good. I am going to get one of those chimney starters, tho. We've had one of those smokers with a side box for several years, I never could get things to come out of it the way they were supposed too, so i left it at the last house. But I think i mentioned I'm keeping the gas grill for winter use...just seems like it would be a lot easier.

Once you get one of those chimney starters, you'll find you'll use the gas grill even less....in all weather.

Edited May 27, 20179 yr by Gene Howe

I've used a Weber kettle grill for 30+ years now, in Idaho, all year long. I've taken to cooking the holiday turkeys on it (sometimes in sub zero weather), works every time.

Since I'm a cheap sob, I grill burgers and then put on a roast (so I don't waste the charcoal). picked up several sets of charcoal  rails cheap at the thrift store. Direct heat for the burgers and indirect heat for the roast.

What's a charcoal rail?

I had to come back and brag just a little. Friday I cooked wings and they came out really good. But this morning, with nothing else to do, I thought I'd try ribs. Ribs have always been a problem for me on a grill, and even with a side box smoker I couldn't get them done with being overly dry. So I picked up a very small slab of baby back ribs and whipped out the grill. After reading some methods on the web, most of them insisting I needed several other pieces of equipment, I though I would just try the suggested cooking times and work the other stuff out myself. So I built a fire and pushed the coals to one side. I cut my slab into 2 pieces for easier handling, and put it over the unheated side. Closing the vents, I added a few pieces of cherry to the coals and covered the grill. After 2 hours I removed the ribs and wrapped them in foil, restocked the fire and let the coals get hot, then put the ribs back in and wait another 2 hours. They really came out nice, good bark on the outside, really tender and moist. Even my wife (who usually cringes when I say I'm cooking ribs on the grill) said they really look good....so we'll have them for dinner tonight.

1 hour ago, Fred W. Hargis Jr said:

so we'll have them for dinner tonight.

What time are you serving...can I bring a salad or desert?

Fred, for about 10 years I had both a propane fired grill and charcoal.  I had been a diehard propane griller for years, and then bought a charcoal grill to 'play'.  The more I cooked on charcoal, the less and less I cooked on propane.  Finally, about 2 years ago, I had to replace my charcoal grill (a Lowes special) and got a weber and haven't looked back.  The big advantage I found with the weber versus the Lowes special, is you can regulate the heat a LOT better in the weber.  And when you're done, you close the top vent to snuff out the coals. I've found about a 50% yield on left over coals, versus total burn with the old charcoal grill.

 

I always thought the time to heat a charcoal grill was a waste of time, but I find that while the grill is heating, I'm getting the meal ready.

 

And I've got 2 chimneys.  My weber is about 22" in diameter, and the 2 chimneys give me a REALLY hot coal bed.  I've never used lighter fluid And I only burn lump charcoal.

 

Thanks for the info on cooking the ribs.  I want to smoke a brisket, but haven't had the time, or weather lately, to do one.

 

BTW, I live in New England, and cook on my grill year round. I'll dig the sucker out after a snow storm.

 

Enjoy,

 

Paul

 

Paul, I've found out myself how well that heat control on those kettle grills works, I'm really surprised. So far I've cooked several different types of meat on mine, and the only thing I find inconvenient is waiting for the fire to die so I can wheel the grill into the garage. I still haven't bought a chimney, but it's on my list, but at this point I'm liking the switch back. I'm still on the fence about using it in the winter, tho.

My sis gave me an electric grill. It does a great job of cooking ribs, but I have to lay some very small pcs of pecan around the unit in the bottom. I have had them to flame up and burn my meat. I am thinking about welding a side container to  burn the wood in. My older son is a professional welder, so it should not be hard for him to fabricate something.