I finally got around to making myself a grill table for my grill/smoker.  It demonstrates my (lack of) fine woodworking skills, but I expect that it will accomplish exactly what I hope to - give me a nice place to work from and store all the stuff that I use that's now in the shop, kitchen, and garage.

 

I know we have some master outdoor chefs on here.  Would some of you be willing to share what kind of iron is on your deck?

 

About the grills - why don't you share:

1. What you've got (manufacturer, model, any special attachments).

2.  How you primarily use it (smoking, grilling, pizza, tandoori, etc.).

3.  The good/the bad.

4.  Whether you'd buy again/recommend.

 

For me:

1. I've got a Big Green Egg kamado-style cooker which can grill, smoke (best use imho), or get really hot for pizza, tandoori.  I have a rig from Ceramic Grill Store that allows 2 level cooking and a pizza stone to sit between the fire and the food.

2. I mainly smoke - with this thing it takes a while to get your temperature set to start, and it's basically a Weber Kettle, grill-wise.  Sometimes I'll get a wild hair and do a pizza, but it's never good enough to make me want to go to the trouble really soon afterward.

3.  The good.  It makes amazingly good food, and it's hard (not impossible) to mess up big cuts of meat (turkey, pork shoulder, brisket) if you pay attention to what you're doing.  Although it is charcoal fired, I can put pork butts on at 2300 and go to bed.  The ceramic construction means that there's still fuel and unless the wind starts/stops blowing, I'll have the same 180-200 temperature that I did when I left it.

The bad.  It's spendy - with the materials for this table included, I probably have $1,800-$2,000 in the setup.  It's a pain - you have to get a fire started with lump (not brickets) charcoal, and then hang around to get the temperature dialed.  Heaven help you if you overshoot that temperature - it takes hours to cool back down.  All of the setup/cleanup keeps me from wanting to cook outdoors several times a week.

4.  I wouldn't recommend/buy again.  For my purposes I would get a decent gasser, and use that for everyday grilling - chicken thighs, hot dogs, hamburgers, planked salmon, etc.  Then I would either make a smoker out of a 55 gallon drum or buy something like a Weber Smokey Mountain.  I'd still be money ahead, and the smoker part may not be as good, but I could definitely make do.  Alternatively, I could probably also be talked into a Traeger-type pellet grill.  Several neighbors have them, and they seem pretty versatile.  I don't think they smoke quite as well as the Green Egg, but you control them from your phone, which is so much nicer.

I grill and sometimes smoke on a Weber Spirit. I have had it five years, and have replaced the grates and burners once. It is stored outside, and I use it 3-4 times a week. I use a pizza stone that shares tone in the oven. All super convenient, quick, and easy to clean. When I want to do some full blown smoking, I have a Weber kettle that I use a hot plate, small cast iron skillet, and small wood chips or sawdust in. You’d be amazed at how well stuff comes out of that and it’s wildly easy.  I’d buy the Spirit again in a heartbeat- works great, convenient, and aftermarket parts are easy to come by.

@VolFan, that's almost exactly what I'd do if I had it to do over 

Yeah I have a college buddy that has a Komodo and it’s pretty nifty, it’s just more time and work and money than I want to spend. If I had an outdoor kitchen by the pool (I don’t have a pool either) I’d probably install one in that but for what I cook and how often, my setup is great.

I use Weber kettles with a slow and sear, the snake method, and a vortex. I have three kettles, mainly so that I can start a long smoke early Saturday morning and still be able to do burgers for lunch on a second grill. The third is at my folks' house for Buckeye games 

 

I also have a stainless grill grate, a major upgrade from the original.

I have two primary cookers. A master built electric smoker...the kind that looks like a dorm fridge. Obviously I use it for smoking! Normally either ribs, chicken thighs or pork butt for pulled pork...also made mock burnt ends out of chuck roast once...it was OK. Number 2 is a Phoenix grill. I use it solely for grilling but to be honest its more like roasting since it has a heat shield that completely covers the burners. The good: it is very easy to cook things on it that are hard on traditional gas or charcoal...no flare ups from burgers, poppers, marinades etc. The bad: because there is no direct flame it is hard to get a super good sear on a steak. Would I buy again? Absolutely! That thing is amazing to cook with..very consistent and user friendly. Just gotta know what its limitations are. My next purchase will be a Weber premium charcoal kettle..this will be my weekend steak and chop grill..better flavor and sear capabilities.

Oklahoma Joe Highland

 

Tried the pellet grills ya just can't get the same taste. Just as soon cook it in the oven.

On 8/29/2021 at 6:41 AM, CountryboyinDC said:

For me:

1. I've got a Big Green Egg kamado-style cooker which can grill, smoke (best use imho), or get really hot for pizza, tandoori.  I have a rig from Ceramic Grill Store that allows 2 level cooking and a pizza stone to sit between the fire and the food.

 

Curious what your pizza setup is.  I have a couple Kamados and IMO they are awful for pizza so I am about to buy a pizza oven, but if I can avoid it that'd be great.

 

1. What you've got (manufacturer, model, any special attachments).

-Viking C4 (Large Primo ie, Big Green Egg fundamentally) - used for long smokes or large pieces of meat

-Kamado Joe Jr. - Daily grilling and smoking up to 1.5 racks of ribs or a small butt

-Firesense Yakitori grill - Satay, Koobideh/kabobs

-Breeo 24" Firepit with grill and cooking ring - general grilling

---> contemplating an Ooni Pizza oven

2.  How you primarily use it (smoking, grilling, pizza, tandoori, etc.).

Smoking and grilling. 

3.  The good/the bad.

I've owned a weber smoky mt, a barrel smoker, a Traeger, a Lynx 54" gas grill, and various others.  The Kamado is a MUCH better smoker than all of them and it is an unbelievable grill.  This past week we rented a cabin in WI and they only had a normal weber charcoal grill.  I couldn't believe how much worse the food was.  The heat retention and moisture retention from a ceramic grill is priceless.  I've gotten rid of all my non-ceramic grills for smoking or grilling.

4.  Whether you'd buy again/recommend.

The Traeger was great if you really aren't into cooking.  It is easy, has mediocre results, and does a lot of the work for you.  That being said, once you dial in the ceramic grills they are nearly as easy.  It takes me all of 3 minutes to set it up and managing the heat is super easy as well.  

The Kamado Joe Jr. - by far the must own in the group.  It uses nearly no fuel compared to larger ones with all the benefits

The Viking - no, wasn't worth the $3k for the unit instead of paying $700 for a BGE.  I would also pair the small Jr with an XL if I did it over again

The Lynx.  This is the grand daddy of all gas grills.  MSRP on it was just under $12k.  It was BY FAR the biggest waste of money I've ever spent on cooking.  It works better than any other gas grill I have tried, but you might as well be cooking on a grill pan inside the house.  It was nice for large groups of people, but cooking on natural lump is far superior in every way

The Smoky Mt was cheap, if you want a smoker to get started it works, but it is WAY harder to dial in than a ceramic.

The barrel smoker....great if you want to do a lot of food, but we are a family of 4 and I'd rather have something cooked fresh than leftover.  I can easily do a whole brisket on my egg and have never needed to do more than that.  Controlling the barrel is way harder than the ceramic as well.

I've simplified my outdoor cooking over the last few years.  What I use most is my Blackstone griddle.  I love it's versatility.

 

I got rid of my gas grill earlier this year.  Now when I want to grill I use charcoal.

 

For smoking,  I got rid of my barrel smoker when I realized that one of my favorite BBQ joints was using an electric smoker.  I bought this one and love it.  I just line the bottom with foil,  put the food in,  load the firebox with wood and plug it in.  When it's done,  I just throw the foil away, empty the ashes out of the box and cleanup is done.  Love it.

 

 

7 hours ago, Catt said:

Oklahoma Joe Highland

That's a man that knows how to cook if he can make good barbeque in an offset.  I've tried before, and I can't keep the doneness even on both sides of the cooker, so park of the pork shoulder, brisket, or whatever suffers.  It could also be the one I used was kind of a piece of junk (probably why it was free).

13 hours ago, DitchPanda said:

Number 2 is a Phoenix grill. I use it solely for grilling but to be honest its more like roasting since it has a heat shield that completely covers the burners. The good: it is very easy to cook things on it that are hard on traditional gas or charcoal...no flare ups from burgers, poppers, marinades etc.

That sounds like a Holland grill that my parents used to have.  It was either on or off, no high or low, just basically a 400 degree oven.  It make some delicious food - especially chicken thighs.

3 hours ago, Deephaven said:

Curious what your pizza setup is.  I have a couple Kamados and IMO they are awful for pizza so I am about to buy a pizza oven, but if I can avoid it that'd be great.

My pizza setup is the rig https://ceramicgrillstore.com/collections/large-big-green-egg-accessories/products/large-adjustable-rig-pair-crossbars-bge with the factory grid on top holding a pretty generic pizza stone.  I don't remember who told me to get some space between the fire and the pizza stone, but that seems to be be the trick.  So whatever you wanted to use as spacers would probably work.  I also kind of sort through the charcoal and put the bigger pieces back in the bag for the low and slow cooks; I think that helps me hit the 600-700 at the dome, even with the pizza stone below the thermometer.

 

I'm not in the market, but I feel a little better about not getting a pellet grill.  @Deephaven, you're on a whole other level than I am.  I do like what I smoke on the kamado, and I assumed that a Smokey Mountain would be a little harder to keep the temperature consistent, but your words make me feel better about having to 'correct the overbite', etc. on my cooker.  I do cook in quantity when I do it - I cooked 4 racks of St. Louis style pork ribs just yesterday and gave 3 of them to friends and neighbors.  

 

@TnRiver46, I have probably eaten more delicious food off a water smoker at the hunting cabin than any other cooker, including my own.  Somehow that $50 cooker can really turn out some good food.  I do have a hard time personally keeping the temperature where I want it.  

@Tennessee Boy, I've been reading about that Blackstone, and really want to try someone's cooking off one.  My brother has an electric smoker, and it definitely has the ease of use going for it.  He mainly does pulled pork with his, when he's done he has 1/4 the mess I do to contend with.

5 minutes ago, CountryboyinDC said:

That's a man that knows how to cook if he can make good barbeque in an offset.  I've tried before, and I can't keep the doneness even on both sides of the cooker, so park of the pork shoulder, brisket, or whatever suffers.  It could also be the one I used was kind of a piece of junk (probably why it was free).

That sounds like a Holland grill that my parents used to have.  It was either on or off, no high or low, just basically a 400 degree oven.  It make some delicious food - especially chicken thighs.

My pizza setup is the rig https://ceramicgrillstore.com/collections/large-big-green-egg-accessories/products/large-adjustable-rig-pair-crossbars-bge with the factory grid on top holding a pretty generic pizza stone.  I don't remember who told me to get some space between the fire and the pizza stone, but that seems to be be the trick.  So whatever you wanted to use as spacers would probably work.  I also kind of sort through the charcoal and put the bigger pieces back in the bag for the low and slow cooks; I think that helps me hit the 600-700 at the dome, even with the pizza stone below the thermometer.

 

I'm not in the market, but I feel a little better about not getting a pellet grill.  @Deephaven, you're on a whole other level than I am.  I do like what I smoke on the kamado, and I assumed that a Smokey Mountain would be a little harder to keep the temperature consistent, but your words make me feel better about having to 'correct the overbite', etc. on my cooker.  I do cook in quantity when I do it - I cooked 4 racks of St. Louis style pork ribs just yesterday and gave 3 of them to friends and neighbors.  

 

@TnRiver46, I have probably eaten more delicious food off a water smoker at the hunting cabin than any other cooker, including my own.  Somehow that $50 cooker can really turn out some good food.  I do have a hard time personally keeping the temperature where I want it.  

That’s the part I enjoy, constantly tinkering with a fire

2 minutes ago, TnRiver46 said:

That’s the part I enjoy, constantly tinkering with a fire

You and my maternal grandfather.  He'd come down from New Jersey and stay with us and I think his favorite thing was burning brush piles.

1 minute ago, CountryboyinDC said:

You and my maternal grandfather.  He'd come down from New Jersey and stay with us and I think his favorite thing was burning brush piles.

Caveman television 

8 hours ago, Catt said:

Oklahoma Joe Highland

 

Tried the pellet grills ya just can't get the same taste. Just as soon cook it in the oven.

Let me guess.  You told your grandson you would take him fishing if he put the smoker together for you. 

I use a Weber Spirit series also.  Its the 3 burner one powered by propane.  I've had it for 4 years now.

 

I don't have a smoker.  Someday I would like to have one though.

 

In the winter, I use an electric Showtime Rotisserie.  It does an awesome job on things like a whole chicken, rump roast, or prime rib.  I even used it for a small honey ham once.  The one downside is that it does give off a lot of heat so I don't use it in the warm summer months.

Weber smoky moutain cooker for smoked meats and a steel kamodo for grilling.  Had a weber for over a decade and finally got rid of it when a buddy wanted a rod I had and he got a new grill so we made a swap.  

Kamodo grills are good for grilling for sure and making pizzas but i am not a fan of them for smoking stuff.  I also am not a fan of using eh same tool for smoking and grilling. 

I just have a old Weber grill and a Brinkmann electric smoker. I've learned how cook some great food with them. 

5 minutes ago, gimruis said:

I use a Weber Spirit series also.  Its the 3 burner one powered by propane.  I've had it for 4 years now.

 

I don't have a smoker.  Someday I would like to have one though.

 

In the winter, I use an electric Showtime Rotisserie.  It does an awesome job on things like a whole chicken, rump roast, or prime rib.  I even used it for a small honey ham once.  The one downside is that it does give off a lot of heat so I don't it in the warm summer months.

You can make a smoker out of almost anything. 
 

*this is Not a smoker but a fun way we cooked at my bachelor party last weekend. now if you put a lid on it and stack the blocks a little higher, you’ve got a smoker 

1 hour ago, CountryboyinDC said:

That's a man that knows how to cook if he can make good barbeque in an offset. 

 

First thing I did was seal lid on the grill door with Lavalock High Temp Nomex BBQ HT gasket smoker seal. Second I added two thermometers on the grill door, one near the fire box & one on the opposite end. And I use a ThermoPro TP-07S Digital Wireless Meat Thermometer.

 

1 hour ago, Tennessee Boy said:

Let me guess.  You told your grandson you would take him fishing if he put the smoker together for you. 

 

Actually he said I was too old & slow! He's still walking funny from that one!

I use a a Weber Premium kettle charcoal grill which I use for grilling and smoking. My prior propane grill rusted out and I didn't want to spend a lot on a grill so I went out and bought a charcoal grill and after learning what I'm doing, I'll never go back to propane.

For camping and day trips I have a Weber Go Anywhere propane grill.

On 8/29/2021 at 7:49 AM, VolFan said:

Yeah I have a college buddy that has a Komodo and it’s pretty nifty, it’s just more time and work and money than I want to spend. 

The time is a misnomer.  It is BY FAR the easiest grill to get going that burns fuel.  It takes me less than 30 seconds more than my gas grill.

3 hours ago, CountryboyinDC said:

That's a man that knows how to cook if he can make good barbeque in an offset.  I've tried before, and I can't keep the doneness even on both sides of the cooker, so park of the pork shoulder, brisket, or whatever suffers.  It could also be the one I used was kind of a piece of junk (probably why it was free).

Generally any non-insulated smoker has that problem.  It is what made the Texas crutch necessary.  I find that it isn't necessary to wrap ever on a ceramic smoker, but non-insulated ones when you do that you will get uneven cooking and dried meat.  I've made some great meals in an offset but the effort is enormous as you have to constantly be fiddling.  I set my Viking up and for the next 24 hours I do nothing if that is how long my brisket will take.

3 hours ago, CountryboyinDC said:

My pizza setup is the rig https://ceramicgrillstore.com/collections/large-big-green-egg-accessories/products/large-adjustable-rig-pair-crossbars-bge with the factory grid on top holding a pretty generic pizza stone.  I don't remember who told me to get some space between the fire and the pizza stone, but that seems to be be the trick.  So whatever you wanted to use as spacers would probably work.  I also kind of sort through the charcoal and put the bigger pieces back in the bag for the low and slow cooks; I think that helps me hit the 600-700 at the dome, even with the pizza stone below the thermometer.

Ah, even with an air gap and a double stone to get the finish on the top I burn the bottom.  I had contemplated building a firebrick setup to put in the smoker...but think I will just buy an ooni.  I want neapolitan pizza love at our house.

3 hours ago, CountryboyinDC said:

I'm not in the market, but I feel a little better about not getting a pellet grill.  @Deephaven, you're on a whole other level than I am.  I do like what I smoke on the kamado, and I assumed that a Smokey Mountain would be a little harder to keep the temperature consistent, but your words make me feel better about having to 'correct the overbite', etc. on my cooker.  I do cook in quantity when I do it - I cooked 4 racks of St. Louis style pork ribs just yesterday and gave 3 of them to friends and neighbors.  

 

The over runs on your smoker are how you load it and start it.  For a low and slow smoke I use half of a sheet of paper towel soaked in olive oil.  Put that in the middle of the smoker, light it, keep it all wide open for 10 minutes and then close it down with the place setter to the level I am expecting to cook at and wait.  She climbs right up and sits there.  I do my ribs at 225F on the little guy and it takes about 30 minutes to temp stabilize, burn off the akrid initial smoke, and be ready.  The meat then goes on and you do nothing until it is ready.  If you are constantly fiddling wtih the vents you are trying way too hard.  Too small of a fire is better than too big of one.

2 hours ago, flyfisher said:

Kamodo grills are good for grilling for sure and making pizzas but i am not a fan of them for smoking stuff.  I also am not a fan of using eh same tool for smoking and grilling. 

Curious why you don't want the same tool for both?  Functionally I only overlap on the small one as my larger one I use nearly exclusively for smoking.  Kamado grills are the best smokers you can buy if you are going for taste.  The only possible knock is they are too efficient if you like your smoke gnarly.

3 hours ago, TnRiver46 said:

You can make a smoker out of almost anything. 
 

*this is Not a smoker but a fun way we cooked at my bachelor party last weekend. now if you put a lid on it and stack the blocks a little higher, you’ve got a smoker 

Drinking beer and cooking food over an open fire I see…

1 minute ago, gimruis said:

Drinking beer and cooking food over an open fire I see…

? ? 

12 minutes ago, gimruis said:

Drinking beer and cooking food over an open fire I see…

Duck, deer, catfish, a tomahawk steak, short ribs, and lots of veggies