Lets discuss Barbecuers

jmanz

I bought you the sims
Members
Watched a few videos on the Masterbuilt charcoal grills. They seem pretty cool. They get up to 700 degrees, way hotter than my Treager.


I remember the days of the charcoal Weber I had. They've come along ways.
 

ndboarder

Bill Gates' Gimp
Members
Do you preferer a charcoal flavor over pellets?
I don't know if I'd say that. I think charcoal is the most versatile, though depends on the grill too. IMO, pelllet grills are for smoking and long cooks. I know they can get hotter, but it's not their forte. I was just saying that pretty much any charcoal or gas grill will exceed a pellet grills max heat capability. Charcoal especially where you can add and light as much or as little as you want, getting to 700 or exceeding that is pretty easy if you want to burn enough charcoal.

I do not have a pellet grill, have had a burger of of them and it was good, but a burger is good off a charcoal grill or gas grill too. I still fire up the faster to use gas grill for burgers, hot dogs and brats typically. Might occasionally light charcoal for those, but typically use it more for steaks, ribs, chicken, fish. If you just have the kettle style charcoal grill (classic Weber) that's about the extent of it's use. With other types that are more insulated, or the ceramic types (green egg type) - they can also do a good low/slow cook.
 

nodle

Cheesemonger
Administrator
I forgot you have one of those Green Egg things, are they charcoal? Still like it?
 

ndboarder

Bill Gates' Gimp
Members
I forgot you have one of those Green Egg things, are they charcoal? Still like it?
Yes, you load it up with charcoal. You control temp by opening/closing vents, or you cheat and get a temp monitor like I have that has a blower in the lower vent and it will just stoke the coals as needed to keep temp. Works great for regular higher temp cooks. Works great at low temps with lump charcoal and chunks of wood to smoke things like brisket, pork shoulder and ribs. I've also had it up in the 700 range one time for an attempt at pizza, but it's been a while. Very happy with it overall. I'd still like a pellet grill for smoking the larger meats over a long period. Their controls and constant wood burning would just do that part a bit better, and adding more wood to the coals on an egg isn't that easy as the plate you put between the coals/wood and food to do indirect heating is in the way.
 
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