On Thu, 17 Jun 2004 13:22:43 -0700, "Dave Bugg"
deebuggatcharterdotnet wrote:

wrote:

The Kamado is also an EXCELLENT grill- can easily get temp's of 500
degrees for cooking steak in [not hours] but 4-5 minutes, which is the
reason I got it (before that I was going to go the "smoker" and "Weber
kettle" route...)

And if you wait a few more minutes, you can get temps up around 700 or so.
A few more minutes, and the thermometer will lap itself. It can be quite
scary :-).


I'm assuming both of you have the gas insert, right?

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Todd wrote:
Well I can see why people like charcoal vs. gas, but I guess I am
just
looking for what charcoal grill people recommend, and WHY. It sounds
like the Kamado holds heat for long periods well, but I am looking
for
something to grill some steaks/burgers/chicken/brats on in a couple
hours. Not long term or overnight cooking (althought that would be
an
added benefit to have that capability).

If all ya plan to do is grill, get the Weber Kettle and be done with
your search.

If I am going to spend around or over $1000 for a charcoal
grill, I sure hope it has some amenities to make it worth it.

If ya spend that much money for a cooker to just grill, ya fit the old
adage "a fool and his money are soon parted."

The other grill I saw mentioned was the Hasty Bake, although only
once. This looks interesting because you can raise and lower the
charcoal with a crank to adjust cooking temperature.

Raisin/lowerin the charcoal won't change how much heat the charcoal
gives out. It will, however, make the heat much closer to the meat
bein cooked.

Does this really work or is it a gimmick??

The process of getting your meat closer to hot coals for searin and
cookin works.

I dunno, I guess I am just looking for the "ultimate" barbecue that
satisfies a lot of the things non-charcoal grillers find
objectionable
to charcoal grilling. Whenever I bring up charcoal grilling to
friends, they say "why when you can cook with gas and its much more
convenient". Obviously they dont understand (or care about) the
flavor
difference so I was hoping to find an up-scale charcoal grill that
knocks these assumptions about charcoal grilling to the ground. Is
there such a thing??

Grillin and Q'n is two different animals. Ya already mentioned all
you wanna do is grill so go with the Weber Kettle.

As for makin a flavor difference with charcoal, there are 2 keys to
success. 1) Forget the notion of using Kingsford briquettes unless
your taste buds relish the taste of binders and chemicals. Aside from
cokkin over wood coals, figure on usin oak lump charcoal. 2) Get ya a
couple bags of wood chunks, not chips. The wood you choose for this
depends on your taste preferences, availability of wood types in your
area, etc. Me, I like mesquite for beef and hickory for pork but
there's times I gotta have pecan. Experiment and you'll know 'for
long what ya prefer.

Now get out there and buy that Weber Kettle and get to cookin'. Ya
take any more time tryin to decide and the summer will have passed ya
by.
--
-frohe
Life is too short to be in a hurry

Kevin S. Wilson wrote:

On Thu, 17 Jun 2004 13:22:43 -0700, "Dave Bugg"
deebuggatcharterdotnet wrote:


wrote:


The Kamado is also an EXCELLENT grill- can easily get temp's of 500
degrees for cooking steak in [not hours] but 4-5 minutes, which is the
reason I got it (before that I was going to go the "smoker" and "Weber
kettle" route...)

And if you wait a few more minutes, you can get temps up around 700 or so.
A few more minutes, and the thermometer will lap itself. It can be quite
scary :-).



I'm assuming both of you have the gas insert, right?



Not in my case, but upon re-reading my post, I should note that the 4-5
minutes refers to the time it takes to *cook* the steaks (the OP
referred to "hours" of grilling steaks, chicken, burgers etc) NOT to the
amount of time it takes to get the K to that temperature- which, with a
fully lit chimney, flames shooting up 8" or so, is, gee, maybe 10
minutes? But, as noted, I'm unemployed, so I've got time to kill...g
and only ever wore a watch at work, anyway...

Well I can see why people like charcoal vs. gas, but I guess I am just
looking for what charcoal grill people recommend, and WHY

Todd,
I asked a similar question recently and also got darn few answers to the
question I asked. I guess the gas versus charcoal issue is just more fun to
argue! I am always willing to spend more money for a better tool when I can
find it, so I was also looking for the best quality grill I could find. I've
had a Weber kettle for many years, and here are my objections: The two wheels +
one leg design is awkward to move around - four wheels would be better. I don't
care for the mechanism they use for directing the ashes down the lower vent
holes - mine eventually broke, so I need to push the ashes down or scoop them
out by hand. I really don't like the flimsy, too small pan held in place by
spring clamps on the legs, but I see they have improved the receptacle. I also
would prefer an attached, hinged lid with a thermometer in it. Maybe they now
have that, too. I do like the way it closes up tight when you're done cooking,
so you can extinguish the coals and use them again.
So far, the only grill I've seen that addresses these shortcomings is the
Beefmaster from Barbecues Galore, but it has other problems: The lower vent
holes are punched louvers, with no means to seal them or adjust air inflow.
There are no upper holes. I like to close the grill up for some of the cooking
period for a baking effect, but I also want to seal it up at the end to
extinguish the coals. Also, there it a weak-looking system for raising or
lowering the charcoal grate that seems destined to break over time. I don't
think that adjustment is very important, but if a grill has it, it should be
durable. The Beefmaster does have four wheels, cast iron two-piece grates, a
drawer-like removeable ash pan that covers the bottom, making ash removal and
disposal very easy without removing any grates, a hinged lid and a pretty
sturdy look. I have metalworking skills and have actually considered buying the
Beefmaster and fabricating a means to seal the vents and a better support for
the charcoal grate, but I would prefer buying a manufactured grill, if the
price is right. Beefmaster is $200, but I would spend more for my "perfect"
tool. Good luck to you, and I'll post a note if I find what I want.
Gary

"Todd" wrote in message
om...
OK...first off thanks for everyone's input!


Well I can see why people like charcoal vs. gas, but I guess I am just
looking for what charcoal grill people recommend, and WHY.

Kettle is ok but an adjustable fire grate is a nice thing to have for temp
regulation. A22inch Kettle is smaller than I like too but I still use it.

-CAL

GaryH82012 wrote:

I asked a similar question recently and also got darn few answers to the
question I asked.

To which Dave Bugg replied:

"What do you want to do? Grill, roast, bake or barbecue?
Recommendations can only be given depending on the application."


You chose not to follow up.



Brian Rodenborn

I asked a similar question recently and also got darn few answers to the
question I asked.

To which Dave Bugg replied:

"What do you want to do? Grill, roast, bake or barbecue?
Recommendations can only be given depending on the application."


You chose not to follow up.



Brian Rodenborn

True, Brian, I did choose not to follow up, but it seemed like in describing
the specific features I had already decided I was looking for, it was clear
that I wasn't looking for advice on the best way to grill, bake, roast or
barbecue. I just wanted the benefit of other's experience to help in my search
for a unit with those features. It always surprises me how quickly a thread on
a newsgroup can become an entirely different discussion. (kind of like the way
my responding to you responding to me is getting neither Todd or I any closer
to the answers we were seeking)
I did see a Weber with four wheels that may be the best compromise, but I
still am hoping to find a grill with a hinged lid.
Gary

GaryH82012 wrote:
I asked a similar question recently and also got darn few answers to the
question I asked.

To which Dave Bugg replied:

"What do you want to do? Grill, roast, bake or barbecue?
Recommendations can only be given depending on the application."


You chose not to follow up.



Brian Rodenborn

True, Brian, I did choose not to follow up, but it seemed like in describing
the specific features I had already decided I was looking for, it was clear
that I wasn't looking for advice on the best way to grill, bake, roast or
barbecue. I just wanted the benefit of other's experience to help in my search
for a unit with those features. It always surprises me how quickly a thread on
a newsgroup can become an entirely different discussion. (kind of like the way
my responding to you responding to me is getting neither Todd or I any closer
to the answers we were seeking)
I did see a Weber with four wheels that may be the best compromise, but I
still am hoping to find a grill with a hinged lid.
Gary

OK, I'll say it.

Grill, bake, roast, barbecue, smoke?
All of the above? Then you have but one choice, a Kamado. It can do all of
the above, and more.

BOB
thinking that Gary needs a thicker skin and more reading comprehension

GaryH82012 wrote:
I asked a similar question recently and also got darn few answers to the
question I asked.

To which Dave Bugg replied:

"What do you want to do? Grill, roast, bake or barbecue?
Recommendations can only be given depending on the application."


You chose not to follow up.



Brian Rodenborn

True, Brian, I did choose not to follow up, but it seemed like in
describing
the specific features I had already decided I was looking for, it was clear
that I wasn't looking for advice on the best way to grill, bake, roast or
barbecue. I just wanted the benefit of other's experience to help in my
search
for a unit with those features. It always surprises me how quickly a thread
on
a newsgroup can become an entirely different discussion. (kind of like the
way
my responding to you responding to me is getting neither Todd or I any
closer
to the answers we were seeking)
I did see a Weber with four wheels that may be the best compromise, but
I
still am hoping to find a grill with a hinged lid.
Gary

OK, I'll say it.

Grill, bake, roast, barbecue, smoke?
All of the above? Then you have but one choice, a Kamado. It can do all of
the above, and more.

BOB
thinking that Gary needs a thicker skin and more reading comprehension

OK, I'll answer : Grill, mostly. As to the last comment, I can't think of any
good answer when someone tells you that you need a thicker skin. As to needing
better reading comprehension . . . what do you mean by that?
Gary