Tell me about charcoal grills

[Augie]

My son is looking into a nice charcoal grill. As you may already know, I’m far too lazy and convenience oriented for such things. If I had room for both, I would have both, but I don’t. I know there was already a thread on this a while back, but I went back 20+ pages and searched “grill” and came up empty (but got some laughs looking at the old threads!). 

 

Any advice on what works best for you? Pros and cons? Anything to avoid? Best and worst brands? Best value? I know a lot of you know this stuff inside out. I know @plenzmd1, @CountryCletus, @Gugny and others are pros in this regard. Your suggestions are appreciated. Thanks! 

 

 

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Edited August 15, 2019 by Augie

[frostbitmic]

Weber grills are pretty good... Get one big enough for what you need.

 

I prefer regular charcoal over brickettes, just better flavor IMO.

 

Pour a bottle of lighter fluid on top, let it sit for 5 minutes, pour another bottle on ... light it from a distance and when the firestorm ends, cook your food, if it hasn't charred already.

 

your welcome I think

[mrags]

Cheap? Weber

 

expensive? Big Green Egg

 

that about all you need to know 

[Patrick Duffy]

1 minute ago, frostbitmic said:

Weber grills are pretty good... Get one big enough for what you need.

 

I prefer regular charcoal over brickettes, just better flavor IMO.

 

Pour a bottle of lighter fluid on top, let it sit for 5 minutes, pour another bottle on ... light it from a distance and when the firestorm ends, cook your food, if it hasn't charred already.

 

your welcome I think

 

Yes, do this if your are trying to blow yourself up and catch ***** on fire around you. lol. I'm assuming you were being sarcastic.

 

After your first put your fluid on and let sit for a couple mins, that's all you need to do. It will light just fine and burn just fine.

To the question OP I prefer charcoal over gas.Just gives it a better flavor IMO.I have a Kingsford Charcoal grill and have had it for 4 years so far, and it's been great and still is great.

[frostbitmic]

1 minute ago, Patrick_Duffy said:

 

Yes, do this if your are trying to blow yourself up and catch ***** on fire around you. lol. I'm assuming you were being sarcastic.

 

After your first put your fluid on and let sit for a couple mins, that's all you need to do. It will light just fine and burn just fine.

Of course I was being sarcastic .... Kids, never do as I say ... Just don't.

[Gray Beard]

A lot of people avoid using lighter fluid.  They say it gives the food a chemical taste.  The TV cooking shows almost always use a chimney contraption to light the charcoal with some crumpled paper.  I’ve used a chimney for lighting charcoal, and it works but it takes longer than lighter fluid. 

[Marv's Neighbor]

I use Propane.  Just bought this at Lowes, 2 days ago.  https://www.lowes.com/pd/Char-Broil-Commercial-Stainless-2-Burner-Liquid-Propane-and-Natural-Gas-Infrared-Gas-Grill/999981916

 

Wanted a small one, without that stupid side burner.  Good for retiree steaks (Sahlens) etc.  I know the "purists" who insist on charcoal won't agree but go ahead and "flame away!"   Can't imagine messing with charcoal. 

[frostbitmic]

Just now, Marv's Neighbor said:

I use Propane.  Just bought this at Lowes, 2 days ago.  https://www.lowes.com/pd/Char-Broil-Commercial-Stainless-2-Burner-Liquid-Propane-and-Natural-Gas-Infrared-Gas-Grill/999981916

 

Wanted a small one, without that stupid side burner.  Good for retiree steaks (Sahlens) etc.  I know the "purists" who insist on charcoal won't agree but go ahead and "flame away!"   Can't imagine messing with charcoal. 

I have both.

 

Sometimes time matters and I go propane, sometimes I want the taste of charcoal.

 

If you use lighter fluid, let it burn for awhile before cooking on it. When the coals are close to white, you shouldn't taste the fluid anymore.

[T&C]

1 minute ago, Gray Beard said:

A lot of people avoid using lighter fluid.  They say it gives the food a chemical taste.  The TV cooking shows almost always use a chimney contraption to light the charcoal with some crumpled paper.  I’ve used a chimney for lighting charcoal, and it works but it takes longer than lighter fluid. 

Absolutely this. Just plan your time accordingly... 20 minutes or so. 

 

I like Weber's a lot, one I've had 14 years, and the snake method is by far the one I use the most. Random chips around the top... never fails.

[BringBackFergy]

Does your son have a disabled, blind, wheelchair bound widow of a WW2 war vet living next door? If so, you’re in luck. @Gugny can tell you exactly how to “claim” it if she leaves it at the side of her garage some night. 

 

[Gugny]

I'd definitely recommend the Weber for a first charcoal grill.  I went through some less expensive ones and it's simply not worth it.

 

Webers are about 200 - 400 bucks, depending on whether you want one with the work table and a charcoal bin (highly recommend).  Those are performer series.

 

They hold heat very well and are very durable (if taken care of; i.e. - cover it with a good cover).

 

Definitely don't use lighter fluid.  Yuck.  And I think chimneys are actually faster, anyway.  A decent chimney holds enough charcoal to cook on the grill for well over an hour.  Charcoal is ready to cook on 15-20 minutes after lighting it.

 

I, too, am a Kingsford guy, all the way.  

 

I'm sure others will steer you/your son in a far more trendy/expensive direction.  But I .... acquired ..... my Weber Performer about 4 years ago and I have absolutely zero desire to upgrade.

 

Happy Grill Hunting!!

 

 

[Augie]

30 minutes ago, mrags said:

Cheap? Weber

 

expensive? Big Green Egg

 

that about all you need to know 

 

Not necessarily cheap - it just may be a birthday gift for him and his GF. Want quality, and value. Something that will last. So he can cook for me for years!  ?

 

I last used charcoal in college with that quick lite stuff, or charcoal covered in lighter fluid, which is EXACTLY how the food tasted! 

[stony]

I have two grills.  Weber Premium Performer.  I think it's the perfect everyday grill.  When it wears out, I'll buy the same/most similar model.  

 

I also have an Akron Kamado for smoking.  It's nice and cheaper than an Egg.  But my dad makes fun of me because its not an Egg.   

[SlimShady'sSpaceForce]

40 minutes ago, mrags said:

Cheap? Weber

 

expensive? Big Green Egg

 

that about all you need to know 

He’s young. 

 

Big  green Avocado.  

[Augie]

16 minutes ago, Gugny said:

I'd definitely recommend the Weber for a first charcoal grill.  I went through some less expensive ones and it's simply not worth it.

 

Webers are about 200 - 400 bucks, depending on whether you want one with the work table and a charcoal bin (highly recommend).  Those are performer series.

 

They hold heat very well and are very durable (if taken care of; i.e. - cover it with a good cover).

 

Definitely don't use lighter fluid.  Yuck.  And I think chimneys are actually faster, anyway.  A decent chimney holds enough charcoal to cook on the grill for well over an hour.  Charcoal is ready to cook on 15-20 minutes after lighting it.

 

I, too, am a Kingsford guy, all the way.  

 

I'm sure others will steer you/your son in a far more trendy/expensive direction.  But I .... acquired ..... my Weber Performer about 4 years ago and I have absolutely zero desire to upgrade.

 

Happy Grill Hunting!!

 

 

 

I’m glad you were fortunate to.....acquire.....something that pleases you! 

 

How does the Weber compare to Kamodo, etc? I hear The Big Green Egg is the Big Green Rip-off. Are there any disadvantages other than maybe a little additional cost? If it’s a BDay gift for the two of them, it’s worth not skimping if there’s a better option. 

1 minute ago, ShadyBillsFan said:

He’s young. 

 

Big  green Avocado.  

 

He’s young, but mom and dad probably springing for this. He’s looking, and probably checking this thread, so no surprises here! Lol

[SlimShady'sSpaceForce]

$100 verses $900 

 

[Augie]

7 minutes ago, ShadyBillsFan said:

 

Leaning away from the college kid version. But not necessarily the Ritz Carlton overpay. 

[BUFFALOKIE]

Heavy iron grates, not thin chromed ones. That is my number one requirement. The thin ones will rust quickly, leaving rust flakes stuck to your food.

 

[Augie]

1 minute ago, BUFFALOKIE said:

Heavy iron grates, not thin chromed ones. That is my number one requirement. The thin ones will rust quickly, leaving rust flakes stuck to your food.

 

MMMM, sounds delicious! 

 

I don’t mind being above entry level. Is there a competitor to Kamoda? Do they have a range of options? Something else in that range? 

[SlimShady'sSpaceForce]

17 minutes ago, Augie said:

 

Leaning away from the college kid version. But not necessarily the Ritz Carlton overpay. 

 

Ive used the “college kid” version for years when I was younger.   

 

Got tired of mucking with coals and what to do if you cook a lot and then need to add more charcoal while still cooking.   

 

The taste of new coals is bad.  

[Augie]

1 minute ago, ShadyBillsFan said:

 

Ive used the “college kid” version for years when I was younger.   

 

Got tired of mucking with coals and what to do if you cook a lot and then need to add more charcoal while still cooking.   

 

The taste of new coals is bad.  

 

This is why I lean to my natural gas attached to the house. Easy! Fool proof! (Spare your jokes!) But I realize conventional wisdom is charcoal, if done properly, yields better flavor. 

[Gugny]

25 minutes ago, Augie said:

 

I’m glad you were fortunate to.....acquire.....something that pleases you! 

 

How does the Weber compare to Kamodo, etc? I hear The Big Green Egg is the Big Green Rip-off. Are there any disadvantages other than maybe a little additional cost? If it’s a BDay gift for the two of them, it’s worth not skimping if there’s a better option. 

 

He’s young, but mom and dad probably springing for this. He’s looking, and probably checking this thread, so no surprises here! Lol

 

The Kamodo/Big Green Egg hold their heat better than anything.  

 

However, if you want to get equal cooking space to the Weber, you'd have to drop at least $800 on the Big Green Egg XL.

 

I like to cook over direct heat and indirect heat, so I usually move all the charcoal to one side of the Weber.  Not possible on the big ceramic grills.

 

The ceramic grills are phenomenal for smoking and there's nothing easier to regulate heat with.

 

But if you're son just wants to grill food, practically, and get his feet wet with cooking with charcoal, I think the Weber is the best bang for your buck.

 

If the ~$1K range is within what you're thinking of spending, I honestly wouldn't blame you for going the ceramic route.  They are beautiful.

[BUFFALOKIE]

5 minutes ago, Augie said:

MMMM, sounds delicious! 

 

I don’t mind being above entry level. Is there a competitor to Kamoda? Do they have a range of options? Something else in that range? 

You can get inexpensive grills with heavy grates, and you can get expensive ones with lightweight  grates. Heavy grates is the better choice, regardless of how much you spend.

[billsfanmiami(oh)]

I have a Napoleon prestige pro 500. It’s propane but you can take out the grate & sear plates then put in the cast iron charcoal tray and use that when you have time and want that flavor. Best of both worlds! 

 

https://www.napoleon.com/en/us/grills/cast-iron-charcoal-and-smoker-tray-67732

[Augie]

6 minutes ago, mead107 said:

Been propane for years.  

Went cheep this year $119 gas grill 3 burner. 

Blue Rino 

 

My wife has wanted a new propane grill “after season” and cheap for each of the last 5 or so years. Our old Weber came with the house (10 years ago) for a price. It ain’t spanking new and sparkling, but for propane it tastes pretty yummy! That old gunk is flavor in my book!

 

But it’s not charcoal. 

[The Plastic Cup]

Both is of course ideal.  We use the standard propane for ‘everyday’ grilling, but you can’t touch the ceramic smoker (I have an Egg) for ribs, brisket, etc.

[Cripple Creek]

49 minutes ago, Augie said:

 

Leaning away from the college kid version. But not necessarily the Ritz Carlton overpay. 

There is nothing you cannot do on a Weber.  

Steak☑️

Veges☑️

Smoked brisket, chicken, pork shoulder, ribs☑️

Pizza☑️

 

Want to buy the deluxe?  https://www.crateandbarrel.com/weber-blue-performer-deluxe-charcoal-grill/s379523?localedetail=US&a=1552&campaignid=1366391504&adgroupid=54047509345&targetid=pla-306187085731&pla_sku=379523&pcat=HSW&ag=adult&scid=scplp379523&sc_intid=379523&gclid=EAIaIQobChMInorryNf-4wIVBud3Ch1e3wYaEAQYBSABEgIxFfD_BwE&gclsrc=aw.ds

[Augie]

6 minutes ago, mead107 said:

Haven’t done charcoal in 25 years 

 

It’s probably 35 years for me, maybe more! My son’s GF’s parents have a lake house they go to maybe every other weekend. Her dad has a ceramic (?) charcoal grill and my son is set on that path, which is fine. I just don’t know anything about these ceramic grills and the options that exist. I know they ain’t cheap, so I don’t want to make a mistake! 

[Just Joshin']

1 hour ago, The Plastic Cup said:

Both is of course ideal.  We use the standard propane for ‘everyday’ grilling, but you can’t touch the ceramic smoker (I have an Egg) for ribs, brisket, etc.

This is the correct answer.

Propane grill for everyday grilling not and fast.

 

Komado for charcoal (lump, never lighter fluid) for smoking, pizza oven and wood grilling.  I have two types of Komado: One is a Big Green Egg and the other is a Vision.  Egg is better quality but twice the price.

[Augie]

5 minutes ago, Just Joshin' said:

This is the correct answer.

Propane grill for everyday grilling not and fast.

 

Komado for charcoal (lump, never lighter fluid) for smoking, pizza oven and wood grilling.  I have two types of Komado: One is a Big Green Egg and the other is a Vision.  Egg is better quality but twice the price.

 

Why both the Big Green Egg AND the Vision (never even heard of that one). Did you upgrade because you felt the Vision wasn’t cutting it?

[sherpa]

We have two.

The Mrs. uses the Weber for simple stuff, like hamburgers.

I use the Primo XL, a high quality, US made Kamado.

 

Lump charcoal only. Briquettes are full of glue to bind. That's the crap that's left over when they burn out.

I use a DigiQ controller for temp control, which is critical on low/slow cooks, and for anything I really care about.

For pizza, I just open everything up and let it get to about 500.

 

[LeGOATski]

I'm not a total grill head, but I'm happy to see a bunch of Weber charcoal nods in here. 

 

I've had mine since 2012.

 

Grilling just doesn't require fancy stuff. The only thing that matters is the size of the grill and the chef behind it.

[sherpa]

6 hours ago, LeGOATski said:

 

Grilling just doesn't require fancy stuff. The only thing that matters is the size of the grill and the chef behind it.

 

But BBQ'ing does.

[LeGOATski]

17 minutes ago, sherpa said:

 

But BBQ'ing does.

You'd better get on of these.

 

 

[SlimShady'sSpaceForce]

14 hours ago, Cripple Creek said:

There is nothing you cannot do on a Weber.  

Steak☑️

Veges☑️

Smoked brisket, chicken, pork shoulder, ribs☑️

Pizza☑️

 

Want to buy the deluxe?  https://www.crateandbarrel.com/weber-blue-performer-deluxe-charcoal-grill/s379523?localedetail=US&a=1552&campaignid=1366391504&adgroupid=54047509345&targetid=pla-306187085731&pla_sku=379523&pcat=HSW&ag=adult&scid=scplp379523&sc_intid=379523&gclid=EAIaIQobChMInorryNf-4wIVBud3Ch1e3wYaEAQYBSABEgIxFfD_BwE&gclsrc=aw.ds

 

Pizza on a grill?    
I guess ...  who'd have thunk it?

(some drunken college kids I bet) 

1 hour ago, LeGOATski said:

You'd better get on of these.

 

 

 

How cute.

 

Do you have a matching one in manly colors??

 

Edited August 13, 2019 by ShadyBillsFan

[plenzmd1]

I agree the Weber Kettle is the way I would go. Looks like @Cripple Creekhas a fancy one lined up. All kinds of contraptions for Weber Kettle now..things to make it super hot for pizza, and some kind of contraption that regulates temps for low and slow too.

 

https://tinyurl.com/y4v9hflo

https://tinyurl.com/y2mdepjq

 

I have an Egg and Webber Summit Gold plumed to the natural gas line...use both about equally

Edited August 13, 2019 by plenzmd1

[Augie]

7 hours ago, sherpa said:

We have two.

The Mrs. uses the Weber for simple stuff, like hamburgers.

I use the Primo XL, a high quality, US made Kamado.

 

Lump charcoal only. Briquettes are full of glue to bind. That's the crap that's left over when they burn out.

I use a DigiQ controller for temp control, which is critical on low/slow cooks, and for anything I really care about.

For pizza, I just open everything up and let it get to about 500.

 

 

He’s looking at “Vision Grills HD series charcoal Kamado grill” in red now. It’s $500 from Home Depot. Is Kamado a style? Is Vision the brand? Are they any good? I hope it’s big enough! He’ll have it a long time in theory. Got him a cast iron skillet years ago and he opted for a mini instead of full 12” or larger. 

Edited August 13, 2019 by Augie

[Gray Beard]

10 minutes ago, Augie said:

 

He’s looking at “Vision Grills HD series charcoal Kamado grill” in red now. Is Kamado a style? Is Vision the brand? Are they any good? I hope it’s big enough! He’ll have it a long time in theory. Got him a cast iron skillet years ago and he opted for a mini instead of full 12” or larger. 

 

Looks like a mid size

 

https://www.homedepot.com/p/Vision-Grills-HD-Series-Charcoal-Kamado-Grill-in-Red-B-R2C2AX-S/306899776

[Augie]

2 minutes ago, Gray Beard said:

 

Looks like a mid size

 

https://www.homedepot.com/p/Vision-Grills-HD-Series-Charcoal-Kamado-Grill-in-Red-B-R2C2AX-S/306899776

 

I think that is EXACTLY what he’s looking at! 

[LeGOATski]

21 minutes ago, ShadyBillsFan said:

 

Pizza on a grill?    
I guess ...  who's have thunk it?

(some drunken college kids I bet) 

 

How cute.

 

Do you have a matching one in manly colors??

 

I think it only comes in pink, because..you know...pigs are pink.