The Best Bar-B-Que Grills
 

O.K. I know we have some serious Bar-B-Queing Kings out there and I'd like to know what your preference in grills are and why.

I use propane and propane accessories. My Weber charcoal grill finally has died a slow and painful death after many long years of faithful service.

I like the propane better now because it gets the grill hotter, faster and sears the meat better.

and your sauce of choice?

I prefer a saucy lass to barbeque sauce. . . .

I have tried a lot of the more inexpensive brands in the past as I figured a grill was a grill.

Then my friend showed me his 12 year old weber and I was sold.

The materials used are far superior than charbroil for example. Interior and exterior. As I said, my buddy's is 12 years old and looks great.

Mine sits out in the rain year after year and only when I leave the cover off will I experience a lack of spark, other than that, she lights up everytime flawlessly.

As far as the cooking, mine has 3 burners, but even if one of them were out, the heat speads evenly.

Their warranty is really good also.

I paid a little under 500.00 for mine about 4 years ago and love it.

Mine works on propane but there are less expensive charcoals grills where the quality is just the same.

They also have portable propane ones for tailgating,etc........

Charcoal! Mississippi at it's finest

HUUUURLLLLLL! :wacky:

Does it taste like chicken?

Holland Grill
http://www.hollandgrill.com/index.cfm/fuseaction/home.home/index.htm

This is the model I have. A Tradition LS
http://www.hollandgrill.com/_ccLib/i...s/ADDI1-10.jpg
It's the best grill I have owned. No hot spots and no flare ups.


KC Masterpiece original is my rib and chicken BBQ sauce. Aged steaks get a canning salt rub then seared shut. Pink in the middle with a firm crust.

Charcoal weber grills, assorted sizes. Hotter than a gas grill. You gotta know how to use it. Control the heat with the top vent, always have a hotspot and cool spot. Use a pan of water for moist heat when roasting meats.

Drum smoker with side firebox for high volume slow cooking applications.

Someone's gonna say Big Green Egg. :)

I use two different types...
 

I have one of those Chinese charcoal grills (~$99) at Homer D Po. Use that for burgers, steaks, etc

for smoking I use a contraption I saw on the Food Network

Two big flower pots, a sturdy pie tin, one grill from a small Webber, one gas grill thermometer, four bricks

You put the flower pot on two bricks placed so that you can run the cord from the hot plate between them. put the hot plat on top of the other two bricks inside the pot. put the pie plate on top of the hot plate, add hickory chunks, top with the grill. Put the meat you want to smoke on the grill, cover with the other flower pot and stick the thermometer in the hole in the pot.


I smoke a couple of Boston Butts for about 18 hours in there. You don't have to worry about fires, of the thing getting too hot (It gets up to 225 degrees)

Works great! costs about 20 bucks!

I was a Weber man for many years. Then I saw these Napoleon Gourmet Grills that use Infra-Red Heat. They say Morton's Steak House and Ruth's Chris Steak House's use the same type of heat. Not cheap but well worth the price. My 2 cents. See http://www.napoleongrills.com/ :thumbsup:

Last I checked BBQ'ing was low heat, high smoke and long long time...

Someone here has one of these right? Plantman?

http://www.lacajachina.com/v/vspfiles/images/prod2.gif

Weber.

Chris Weber?