Hello, all. I have enjoyed reading this group off and on over the
last couple of years and there have been a lot of good ideas and
techniques that I have tried and still use. Thanks!

My old pit/smoker of almost 17 years finally gave up the ghost. I was
an old New Braunfels smoker pit (the model name escapes me). I live
30 minutes from the old factory, so there were several models that
never left the state for sale, so no way of knowing which one this
was. It was a good soldier though, smoking briskets, turkeys,
chickens, etc. happily for all that time.

But, moving on I have used this as an opportunity to purchase a new
WSM, which is on the way. Since it is me and the SO these days, that
should be a great size.

BTW, I found these thermometers on Amazon at pretty good prices if
anyone is interested (I am upgrading everything while I can!):

http://tinyurl.com/yroequ (dual probe Polder)

http://tinyurl.com/yqejjb (SS grill surface/oven
thermometer)

So with the smoker part handled, I am looking for a good grill. I am
moving here soon and don't want to buy a 400# grill to move. So it
doesn't have to be a world class grill, but one I can fire up and do a
few chickens, sausage, and a steak or two. If I can keep it in the
$175 range or so I have one of my buddies that will buy it when I move
for 1/2 of what I pay. (This will get me the downpayment on my
Klose).

I have been looking at the Academy/HD/Lowes offerings and the
Chargriller looks OK. I don't know about using it as a smoker as it
looks pretty airy and doesn't have much capacity, but you can get the
smoker box attached and still be under $200. One of my buddies has
the NB Hondo, and I'll pass on that. Saw the Hondo Super or something
like that, and it is just an aluminum version of the regular Hondo.

The only other one that looks interesting to me in this price range is
the big square Brinkmann that is about $140. I don't know the name, I
think it might be the Chargriller Pro.

I don't want to get into this too deep as I have 4 excellent pit
makers in Houston where I go to visit family twice a year, 2 in New
Braunfels (40 minutes away) including the guys that sold most of their
interest in the original New Braunfels pit company, and an hour away
from Lyfetime pits on Uvlade. And there are a ton more in between. I
will gladly spend a nice Winter day driving around looking at pits
when I am ready as I have a lot of places to go see them.

At this time I just want a pit/grill to see me through the next few/
several months until I am ready to put the $1200 or so I want to spend
on the grill/smoker size and model I have been looking at. I'll get
the 400 - 500 gorilla when I get to the new place.

I read a lot about the Chargriller in the archives, but no one really
comitted whether it was worth the money or not. And I didn't find
very many posts with opinions (mods, yes - results no) on how this
works as grill or smoker. There is always that possibility that at
Thanksgiving I might want to do three or four turkeys and a ham at
once and I might want something to catch the overflow from the WSM.

Any thoughts?

Thanks in advance -

Robert

wrote:

Hello, all. I have enjoyed reading this group off and on over the
last couple of years and there have been a lot of good ideas and
techniques that I have tried and still use. Thanks!

My old pit/smoker of almost 17 years finally gave up the ghost. I was
an old New Braunfels smoker pit (the model name escapes me). I live
30 minutes from the old factory, so there were several models that
never left the state for sale, so no way of knowing which one this
was. It was a good soldier though, smoking briskets, turkeys,
chickens, etc. happily for all that time.

But, moving on I have used this as an opportunity to purchase a new
WSM, which is on the way. Since it is me and the SO these days, that
should be a great size.

BTW, I found these thermometers on Amazon at pretty good prices if
anyone is interested (I am upgrading everything while I can!):

http://tinyurl.com/yroequ (dual probe Polder)

Very high failure rate on the dual probe polder. Avoid it.

Their single probe unit is excellent, however.

--
Reg

On Jul 13, 5:03 pm, Reg wrote:


Very high failure rate on the dual probe polder. Avoid it.

Their single probe unit is excellent, however.


Thanks for the heads up. No wonder the damn thing is only $15.

Robert

Reg wrote:

Very high failure rate on the dual probe polder. Avoid it.

Their single probe unit is excellent, however.


Yup... Mine failed after 3 uses with my prime rib! Around the 128
degree mark, it jumped to 165!!!! I was really freaked out... ($130
roast for the family at Christmas Dinner) Luckily, the 165 was wrong,
and my prime was still medium rare when it was done. I pitched that
thing right then and there.

wrote:


BTW, I found these thermometers on Amazon at pretty good prices if
anyone is interested (I am upgrading everything while I can!):

http://tinyurl.com/yroequ (dual probe Polder)

http://tinyurl.com/yqejjb (SS grill surface/oven
thermometer)
No problems with my Maverick dual probe. It was designed by someone who
knows what it is being used for.


I have been looking at the Academy/HD/Lowes offerings and the
Chargriller looks OK. I don't know about using it as a smoker as it
looks pretty airy and doesn't have much capacity, but you can get the
smoker box attached and still be under $200.
This is my third season with a Chargriller. No complaints with the
grill, but the cover rotted in two years. The grills are more
substantive than the Kingsford one. Though not porcelain coated, you
can get them from the chargriller web site should they suit your fancy.


I read a lot about the Chargriller in the archives, but no one really
comitted whether it was worth the money or not. And I didn't find
very many posts with opinions (mods, yes - results no) on how this
works as grill or smoker. There is always that possibility that at
Thanksgiving I might want to do three or four turkeys and a ham at
once and I might want something to catch the overflow from the WSM.

I've heard complaints that the paint falls off the side fire box after a
few uses. The dual bottom on the grill is a great design, though some
grease ends up on the bottom (but it does keep it from rusting.) You
can replace that component rather than replacing the grill. I have a
WSM, so I'm only interested in using it as a grill.

I like keeping the charcoal on the right side of the grill and cooking
on the left. It follows the airflow of the grill. You can sear on the
right, and then move off to the left to cook without changing anything.
It will maintain 300 on the left quite easily. I put a couple of
strips of tin foil under the left side when cooking like this. Cleaning
is really easy. For most meals, I'll use a chimney worth of lump on the
bottom, and around half a chimney of unlit on top of that. I'd sure buy
one again.


--

Wally Bedford

"No one has ever had an idea in a dress suit."
Sir Frederick G. Banting

On Jul 16, 1:17 pm, Wally Bedford wrote:

Wally, thanks for the detailed reply. Like you, I intend to smoke in
this only if I need to catch some overflow requirements. If we are
having a warm winter here it isn't unusual for me to smoke more than a
few turkeys (along with other stuff) during the holiday season. The
rest of the time it will be a grill for chicken, sausage, etc.

Are you using the smoker box on your Chargriller?

Robert

Regarding your subject: 'Thanks Wally, I thought more folks were grilling
here'

Well, Robert, some of us do grill but this is alt.food.*barbecue*. The
majority focus is on barbecue rather than other outdoor cooking. There is a
lot of discussion on grilling.

--
Dave
www.davebbq.com

On Jul 16, 3:10 pm, "Dave Bugg" wrote:

Well, Robert, some of us do grill but this is alt.food.*barbecue*.

I understand. The name of the group wasn't lost on me.

The majority focus is on barbecue rather than other outdoor cooking. There is a lot of discussion on grilling.

Yup... see that too. I wasn't trying to insult the collective brain
trust by asking a question on simple grilling, and wasn't aware this
was the improper venue for such a question.

I think by your comments that you are confirming that, right?

I obviously assumed incorrectly that (like for me) bbq and grilling,
while distinctly different, can be done by the same people, and at
least in my part of Texas, actually is. Many can and do both and have
an equal enthusiasm for each.

The obvious lack of replies was good enough to shine a light on my
posting error, but thanks for taking the time to write your
explanative missive.

Robert

wrote:
On Jul 16, 3:10 pm, "Dave Bugg" wrote:


Well, Robert, some of us do grill but this is alt.food.*barbecue*.


I understand. The name of the group wasn't lost on me.


The majority focus is on barbecue rather than other outdoor cooking. There is a lot of discussion on grilling.


Yup... see that too. I wasn't trying to insult the collective brain
trust by asking a question on simple grilling, and wasn't aware this
was the improper venue for such a question.

I think by your comments that you are confirming that, right?

I obviously assumed incorrectly that (like for me) bbq and grilling,
while distinctly different, can be done by the same people, and at
least in my part of Texas, actually is. Many can and do both and have
an equal enthusiasm for each.

The obvious lack of replies was good enough to shine a light on my
posting error, but thanks for taking the time to write your
explanative missive.

Robert

Hell, I grill most days, all year around. (In fact I would guess that
most of us grill more often than we do proper barbecue.)


Barbecue takes time. Grilling is quick (er)

I tend to fire up the pit only when time, and money allows.

(Proper barbecue can be an expensive hobby, particularly down here in
Texas, where it's mostly beef)

wrote:
On Jul 16, 3:10 pm, "Dave Bugg" wrote:

Well, Robert, some of us do grill but this is alt.food.*barbecue*.

I understand. The name of the group wasn't lost on me.

The majority focus is on barbecue rather than other outdoor
cooking. There is a lot of discussion on grilling.

Yup... see that too. I wasn't trying to insult the collective brain
trust by asking a question on simple grilling, and wasn't aware this
was the improper venue for such a question.

No insult taken by me :-) I was just offering a potential explanation as to
why you might not have gotten a response. Grilling questions are fine, it's
just not usually the majority of discussion here.

I think by your comments that you are confirming that, right?

Grilling questions are fine.

I obviously assumed incorrectly that (like for me) bbq and grilling,
while distinctly different, can be done by the same people, and at
least in my part of Texas, actually is. Many can and do both and have
an equal enthusiasm for each.

Sorry if I left that impression. Most of us here do both grilling and bbq.

The obvious lack of replies was good enough to shine a light on my
posting error, but thanks for taking the time to write your
explanative missive.

Again, you didn't post improperly. I was just offering a possible
explanation. A lot of us don't answer questions about grilling because that
isn't our primary interest, but there are others that do. Please don't feel
shunned :-).

--
Dave
www.davebbq.com

Dave Bugg wrote:

Again, you didn't post improperly. I was just offering a possible
explanation. A lot of us don't answer questions about grilling because that
isn't our primary interest, but there are others that do. Please don't feel
shunned :-).

I certainly grill too but wasn't familiar with the unit that
the question was focused on so I figered I'd jest best
hush... ;-D

--
Steve

wrote:
I obviously assumed incorrectly that (like for me) bbq and grilling,
while distinctly different, can be done by the same people, and at
least in my part of Texas, actually is. Many can and do both and have
an equal enthusiasm for each.

Dude, ya missed it. Altho the focus here is on BBQ, we do talk about
grilling too.

What part of Texas you in? I live outside Killeen.

-frohe

On Jul 16, 4:38 pm, "Dave Bugg" wrote:


No insult taken by me :-) I was just offering a potential explanation as to why you might not have gotten a response. Grilling questions are fine, it's just not usually the majority of discussion here.

I think by your comments that you are confirming that, right?

Grilling questions are fine.

SNIP

Sorry if I left that impression. Most of us here do both grilling and bbq.

SNIP

A lot of us don't answer questions about grilling because that isn't our primary interest, but there are others that do. Please don't feel shunned :-).

Well sir, I see I took your comment the wrong way. Sometimes it is
difficult to tell what the intent of post actually is when you don't
know the folks posting and can't see them when they communicate.

I appreciate you taking the time to clarify and respond. Again, it
sounds like I was the one off track.

Actually, all I am looking for (still) is to find a good grill that
could double as a bbqer in a pinch. My experience is that the the
biggest difference in a really good pit and a medium quality pit is
the endless fiddling that a medium quality pit requires and the
triple ration of fuel they take to get things done.

So the WSM will do the smoking chores. But I need a grill for shrimp,
fajitas, sausage and quick chicken.

I would welcome ANY suggestions for a grill that is readily
obtainable.

Thanks, Dave.

Robert

On Jul 16, 4:43 pm, Steve Calvin wrote:

I certainly grill too but wasn't familiar with the unit that
the question was focused on so I figered I'd jest best
hush... ;-D

No need, Steve. Those were just the ones I found around here that fit
the size and price requirements. I am open for anything reasonable.

Robert

On Jul 16, 6:03 pm, "frohe" wrote:

Dude, ya missed it. Altho the focus here is on BBQ, we do talk about grilling too.

Sure did.

What part of Texas you in? I live outside Killeen.

Not so sunny San Antonio. We have had rain for something like 6 weeks
in a row, we have almost the entire amount of rain we get for a year
at this point, my house has flooded out twice, and we have had our
first tornado (verified) in years.

I'm a general contractor. I like the droughts. I miss the droughts.
I only have so much inside work... then the rest is outside. But I
guess the trade off is that we aren't around 100 degrees yet...

So frohe, what are you burnin' your fajitas on?

Robert