Tell me about charcoal grills

[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.

 

 

I don’t even know anything about charcoal. I’ve always been a gas guy. (Sure, have fun with that!) My son is a CPA and one client he spent a bunch of time on was a charcoal manufacturer. Learned a lot about the process on that assignment. 

[sherpa]

40 minutes ago, Augie said:

 

 Is Kamado a style? 

 

As I understand it, Kamado is a ceramic construct.

What I do know is that they hold moisture and heat much better than a Weber or other grills designed for short, kinda hot cooking.

 

My Primo will go for 15 hours on a not full load of lump, and whatever I cook will retain moisture far better than an indoor oven, and certainly better than any Weber, but that's using the DigiQ to control temp, which is does to the degree.

 

If all that's needed is to cook the basics, a Weber is fine.

 

If you want to do pulled pork, brisket or chicken/turkey low and slow, or anything really fast and really hot, like pizza, a Komado is the way to go, and as they say on the Nakid Whiz, (a Komado site), if you use briquettes, the terrorists have won.

Edited August 13, 2019 by sherpa

[Gugny]

50 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've been making pizza on the grill all summer.  LOVE IT!

[SlimShady'sSpaceForce]

36 minutes ago, LeGOATski said:

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

 

the "girly" eyelashes threw me off 

[Seasons1992]

Always go "fresh" Match Light charcoal. 

 

I agree with a standard Weber kettle as well.

[Augie]

6 hours ago, sherpa said:

 

As I understand it, Kamado is a ceramic construct.

What I do know is that they hold moisture and heat much better than a Weber or other grills designed for short, kinda hot cooking.

 

My Primo will go for 15 hours on a not full load of lump, and whatever I cook will retain moisture far better than an indoor oven, and certainly better than any Weber, but that's using the DigiQ to control temp, which is does to the degree.

 

If all that's needed is to cook the basics, a Weber is fine.

 

If you want to do pulled pork, brisket or chicken/turkey low and slow, or anything really fast and really hot, like pizza, a Komado is the way to go, and as they say on the Nakid Whiz, (a Komado site), if you use briquettes, the terrorists have won.

 

OK, I’m learning more about this now. Looks to me like the Primo is thou$ands rather than hundred$. We love our son, but......?

 

How long do these things last? There is a Vision C series from Home Depot for $500 with 302 inches of cooking space. For $700 there is the big brother with 604 inches (by having two racks rather than one), plus an electric ignition and a removable ash tray. He didn’t want to mention that and seem greedy, but if these things last a long time I don’t want to go cheap. He may be married with kids in high school and need double the room to cook for the football team! (We used to feed the football team A LOT! Mountains of pizza boxes in our trash!)   

 

Apparently the ash tray slightly impairs maintaining the perfect seal and temp. One review said you just had to check it every couple of hours. That seems like a minor trade-off if it eases cleaning that much, but then...I have no idea how you clean them! Lol

 

The extra $200 seems well worth it. His GF is a vegetarian (so no slow cooked meats for her!) but I know when I grill veggies quite often and they take up a lot of space. 

[Augie]

6 hours ago, Gugny said:

 

I've been making pizza on the grill all summer.  LOVE IT!

 

I’m not sure what happened to out pizza stone! We used to make a lot of pizzas on the grill. We started slowly, though. Our first few pies were shaped like Texas, Tennessee and Kentucky. Eventually things “rounded out” some with practice. Then......the wife ditched gluten and dairy. Bye Bye pizza! It was fun to have people over and have everybody do their own thing. Made for a nice evening. 

[US Egg]

Tell you about charcoal grills ? 

 

Well there's this:

 

 

Edited August 14, 2019 by I am the egg man

[CoachT]

I cook with coal a lot, definitely get a charcoal starter. Saves you time, energy and you'll get perfect coals every time.

 

Lighter fluids will ruin the taste and can be dangerous. Lady my mom knows got burned this year at a picnic.

 

and that's the bbq I got .. it was like $300 brand new and you get both gas and coal/smoker. 

[Say When...]

On 8/12/2019 at 7:15 PM, Augie said:

My son is looking into 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! .

 

about 3 years ago Charbroil introduced the gas2Coal line and i grabbed the middle-sized grill in the line and have never looked back.  In fact i've gone online and bought every individual part so i can frankenstein my original grill and keep it operational in this dastardly Florida weather.

 

has a charcoal pan that extends the entire surface area, I can lump up charcoal (Kingsford applewood) in 1/3 sections so i can utilize the direct/indirect heating based on my audience.  Use the gas to heat up the coals, once they start turning gray, turn the gas off and start cooking.  it will also allow soaked smoking chips and i'll sometimes cook on straight applewood if i really want to infuse that smoky flavor, you can regulate heat through propane as necessary, I'm really happy with it and it's a price you cannot beat.

 

it's a simple design, comes in 3 & 4 burner.

 

https://www.charbroil.com/gas2coal-3-burner-hybrid-grill-463370519

 

 

 

[BillsFan4]

I love my Weber grill. Very well built. Heavy duty. Holds the heat. 

 

All Weber (charcoal and most gas) grills come with a 10 year warranty too. 

 

 

 

 

Does anyone use one of those wood chip fed grills (pellet grill)?

 

https://www.traegergrills.com/pellet-grills/other-grills/junior-elite-20-pellet-grill?utm_source=google&utm_campaign=1823216362&utm_kwd=&gclid=Cj0KCQjw4s7qBRCzARIsAImcAxYq6jE8yb_pH02y5hDqll_U9Msj3oNaOvSZEVGTgxntYxIIRaguKAIaAlPYEALw_wcB

 

I’ve heard a bunch of people say that they have an even better taste than charcoal. 

My uncle (who’s a huge food nut/chef) swears by his. 

Edited August 14, 2019 by BillsFan4

[AlCowlingsTaxiService]

If you have the time, a Weber kettle will do an awesome job at a reasonable cost.  Always been curious about the Green Egg, but not at that cost.  Already spent a pretty penny on my Weber Genesis gas grill

[Gugny]

54 minutes ago, BillsFan4 said:

I love my Weber grill. Very well built. Heavy duty. Holds the heat. 

 

All Weber (charcoal and most gas) grills come with a 10 year warranty too. 

 

 

 

 

Does anyone use one of those wood chip fed grills (pellet grill)?

 

https://www.traegergrills.com/pellet-grills/other-grills/junior-elite-20-pellet-grill?utm_source=google&utm_campaign=1823216362&utm_kwd=&gclid=Cj0KCQjw4s7qBRCzARIsAImcAxYq6jE8yb_pH02y5hDqll_U9Msj3oNaOvSZEVGTgxntYxIIRaguKAIaAlPYEALw_wcB

 

I’ve heard a bunch of people say that they have an even better taste than charcoal. 

My uncle (who’s a huge food nut/chef) swears by his. 

 

@Cripple Creek

[Augie]

27 minutes ago, AlCowlingsTaxiService said:

If you have the time, a Weber kettle will do an awesome job at a reasonable cost.  Always been curious about the Green Egg, but not at that cost.  Already spent a pretty penny on my Weber Genesis gas grill

 

We bought that with our house 10 years ago. Not sure how long they had it or how old it is, but it does the job! Good size too. Every year my wife threatens to get a new one when they go on sale, but I really don’t know why. Being hooked up to the natural gas at the house is new to me. What a game changer! 

 

 

.

Edited August 14, 2019 by Augie

[plenzmd1]

2 hours ago, BillsFan4 said:

I love my Weber grill. Very well built. Heavy duty. Holds the heat. 

 

All Weber (charcoal and most gas) grills come with a 10 year warranty too. 

 

 

 

 

Does anyone use one of those wood chip fed grills (pellet grill)?

 

https://www.traegergrills.com/pellet-grills/other-grills/junior-elite-20-pellet-grill?utm_source=google&utm_campaign=1823216362&utm_kwd=&gclid=Cj0KCQjw4s7qBRCzARIsAImcAxYq6jE8yb_pH02y5hDqll_U9Msj3oNaOvSZEVGTgxntYxIIRaguKAIaAlPYEALw_wcB

 

I’ve heard a bunch of people say that they have an even better taste than charcoal. 

My uncle (who’s a huge food nut/chef) swears by his. 

My friend bought one..but he is lazy and hardly ever uses. From what he told me though..use as a smoker is great..but no way can a Traeger be used as a grill to sear. Lots o guys on the competition circuit use pellet smokers

[Cripple Creek]

7 hours ago, BillsFan4 said:

I love my Weber grill. Very well built. Heavy duty. Holds the heat. 

 

All Weber (charcoal and most gas) grills come with a 10 year warranty too. 

 

 

 

 

Does anyone use one of those wood chip fed grills (pellet grill)?

 

https://www.traegergrills.com/pellet-grills/other-grills/junior-elite-20-pellet-grill?utm_source=google&utm_campaign=1823216362&utm_kwd=&gclid=Cj0KCQjw4s7qBRCzARIsAImcAxYq6jE8yb_pH02y5hDqll_U9Msj3oNaOvSZEVGTgxntYxIIRaguKAIaAlPYEALw_wcB

 

I’ve heard a bunch of people say that they have an even better taste than charcoal. 

My uncle (who’s a huge food nut/chef) swears by his. 

I like mine.  It's finally broken in and I'm getting used to it.  It took some adjusting but I'm happy with what I've done.  I have a medium size Weber that I still use for steaks, but anything you want to smoke you can do with the Traeger.  

 

When I did brisket or shoulders on a Weber I was adding coals and wood chips all day long.  That's part of the experience, but, now I can enjoy the day whilst making fabulous food.

[RaoulDuke79]

On 8/13/2019 at 6:09 PM, Augie said:

 

OK, I’m learning more about this now. Looks to me like the Primo is thou$ands rather than hundred$. We love our son, but......?

 

How long do these things last? There is a Vision C series from Home Depot for $500 with 302 inches of cooking space. For $700 there is the big brother with 604 inches (by having two racks rather than one), plus an electric ignition and a removable ash tray. He didn’t want to mention that and seem greedy, but if these things last a long time I don’t want to go cheap. He may be married with kids in high school and need double the room to cook for the football team! (We used to feed the football team A LOT! Mountains of pizza boxes in our trash!)   

 

Apparently the ash tray slightly impairs maintaining the perfect seal and temp. One review said you just had to check it every couple of hours. That seems like a minor trade-off if it eases cleaning that much, but then...I have no idea how you clean them! Lol

 

The extra $200 seems well worth it. His GF is a vegetarian (so no slow cooked meats for her!) but I know when I grill veggies quite often and they take up a lot of space. 

I researched kamado grills for months. They are very versatile i.e. smoking, searing, grilling and you can even bake in it if you so choose. Big Green Egg is probably the most commonly known, but as others have mentioned there are brands such as Primo and Kamado Joe that are really good, but also really expensive. I ended up getting the Louisiana Grills model from Costco. It was $599, but we had reward money so I ended up getting it for around $300. I've had mine for about 5 months know and here's what I can tell you about it. This is the only one I've ever cooked on so I don't have anything to compare it to.

 

1. They are HEAVY. The gross weight of the entire package was ~300 lbs. Me and my buddy had a hard time loading it into my truck. I believe this is pretty much par for the course for all ceramic type kamado grills.

2.  Use hardwood lump charcoal only. The briquettes, especially those with lighter fluid in them will leach into the pours of the ceramic and will screw with the flavor.

3.  Depending on which style you buy, some accessories come with the grill. A heat deflector is pretty much essential for indirect cooking/smoking. The one I bought came with the grill which is another reason I chose it.

4. There is a learning curve regarding temperature adjustments and damper settings (I'm still learning). However, once you get the temperature set, it holds amazingly well for a long period of time. You can start it before you go to bed and it will be the same when you wake up.

5. Mine doesn't have a removable ash tray. I have to remove the fire box to  clean out the ashes which weighs 40-40 lbs. It doesn't have to be done every time, but you need to make sure the ashes are clear to help the air circulate.

6. If you plan on doing any smoking, make sure you get a good thermometer. I used a wired blue-tooth thermometer. Mine just busted so I need to get another.

7. The lump charcoal is tougher to light than briquettes. They make fire starters that help, but I found it best to use a benzene torch.

8. Once you're done cooking, the grill is going to stay hot for a while. Even with all the dampers closed. By a while I mean a few hours before you can put the cover back on.

9. So far I've cooked 2 briskets, wings,  pizzas, steaks and a pork butt. The first brisket I did, I made a lot of mistakes along the way and it wasn't good. The second one kicked ass. The pizzas are awesome once you figure the method out. You'll need a pizza stone which is also extra. I screwed a few of those up too and am still working on my technique. My goal is to smoke a turkey for Thanksgiving, and I need to do a few practice trials first.

10. I wasn't sure how much I was going to get to use the grill and I'm certainly no master chef, so I didn't want to drop $1K right out of the gate. I believe this and most likely the Vision  are good starter grills.

 

I believe this is the newer version of the one I got. Again, it was $699 on costco.com, but was only $599 in store. https://louisiana-grills.com/shop/grills/charcoal/lg-k24-black-lg

 

Have fun and happy hunting.

[Augie]

We took the kids to NC on vacation, and one stop was a trout farm. Three ponds, small, medium and large. Who wants to catch a small fish? Straight to the big fish pond. This just may be how Jesus did it. That pond had so many trout in it you just might be able to walk across it!  Signs everywhere say “you caught it, you bought it!”

 

You didn’t even have to bait the hooks! Just throw it in the water - they bite! We bought a LOT of trout that day. They were kind enough to smoke our 6 month supply for us. I lost the ability to truly enjoy smoked food after that. 

 

Some people love smoked food, but I could go the rest of my life without EVER seeing smoked trout again! 

 

[Augie]

14 minutes ago, RaoulDuke79 said:

I researched kamado grills for months. They are very versatile i.e. smoking, searing, grilling and you can even bake in it if you so choose. Big Green Egg is probably the most commonly known, but as others have mentioned there are brands such as Primo and Kamado Joe that are really good, but also really expensive. I ended up getting the Louisiana Grills model from Costco. It was $599, but we had reward money so I ended up getting it for around $300. I've had mine for about 5 months know and here's what I can tell you about it. This is the only one I've ever cooked on so I don't have anything to compare it to.

 

1. They are HEAVY. The gross weight of the entire package was ~300 lbs. Me and my buddy had a hard time loading it into my truck. I believe this is pretty much par for the course for all ceramic type kamado grills.

2.  Use hardwood lump charcoal only. The briquettes, especially those with lighter fluid in them will leach into the pours of the ceramic and will screw with the flavor.

3.  Depending on which style you buy, some accessories come with the grill. A heat deflector is pretty much essential for indirect cooking/smoking. The one I bought came with the grill which is another reason I chose it.

4. There is a learning curve regarding temperature adjustments and damper settings (I'm still learning). However, once you get the temperature set, it holds amazingly well for a long period of time. You can start it before you go to bed and it will be the same when you wake up.

5. Mine doesn't have a removable ash tray. I have to remove the fire box to  clean out the ashes which weighs 40-40 lbs. It doesn't have to be done every time, but you need to make sure the ashes are clear to help the air circulate.

6. If you plan on doing any smoking, make sure you get a good thermometer. I used a wired blue-tooth thermometer. Mine just busted so I need to get another.

7. The lump charcoal is tougher to light than briquettes. They make fire starters that help, but I found it best to use a benzene torch.

8. Once you're done cooking, the grill is going to stay hot for a while. Even with all the dampers closed. By a while I mean a few hours before you can put the cover back on.

9. So far I've cooked 2 briskets, wings,  pizzas, steaks and a pork butt. The first brisket I did, I made a lot of mistakes along the way and it wasn't good. The second one kicked ass. The pizzas are awesome once you figure the method out. You'll need a pizza stone which is also extra. I screwed a few of those up too and am still working on my technique. My goal is to smoke a turkey for Thanksgiving, and I need to do a few practice trials first.

10. I wasn't sure how much I was going to get to use the grill and I'm certainly no master chef, so I didn't want to drop $1K right out of the gate. I believe this and most likely the Vision  are good starter grills.

 

I believe this is the newer version of the one I got. Again, it was $699 on costco.com, but was only $599 in store. https://louisiana-grills.com/shop/grills/charcoal/lg-k24-black-lg

 

Have fun and happy hunting.

 

THANKS! Great info and I’ll ask my son to check back and read over it. 

[Gugny]

2 hours ago, Cripple Creek said:

whilst

 

Mine.

[sherpa]

2 hours ago, RaoulDuke79 said:

 

4. There is a learning curve regarding temperature adjustments and damper settings (I'm still learning). However, once you get the temperature set, it holds amazingly well for a long period of time. You can start it before you go to bed and it will be the same when you wake up.

 

6. If you plan on doing any smoking, make sure you get a good thermometer. I used a wired blue-tooth thermometer. Mine just busted so I need to get another.

7. The lump charcoal is tougher to light than briquettes. They make fire starters that help, but I found it best to use a benzene torch.

 

 

 

4. If you pick up a DigiQ or another temp controller, the learning curve issue is over. It holds the temp at the exact setting you select, with almost no variance by activating its blower. Additionally, I place the temp probe at the meat location, so I know what the actual cooking temp is.

The dome thermometer that comes with these is quite off from the cooking height temp. In my Primo, I cook ribs/brisket/pork shoulder at 225. The dome temp always reads close to 305 when the grill temp is 225.

6. Simply have to have a meat thermometer for thicker items, like chicken, turkey, pork or steak. Not necessary for ribs, as the bone is too much a part of the feat.

7. I have no problem lighting lump using a chimney starter. I never use briquettes. On a typical 12 hours at 225, I use about one third of a 20 pound bag and it never is used up, and I never open the lid. Keeping the moisture in is mandatory.

[Augie]

The current leader is #3, a Vision model. Let me know if you see any pros or cons we should be aware of. The Home Depot version has 604” of cooks space, plus electric starter and a drawer forash removal (though one review said this also allows a very slight heat loss meaning you have to check it every couples hours, but why wouldn't you anyway?) for $700. The $500 version is only 302 sq inch of space, no starter or ash drawer. I don’t want him to outgrow this this over a couple hundred bucks. 

 

Doubling the cook space doesn’t mean doubling the size of the grill, but adding a second rack. That surprised me. Are they all like that? Does that create any problems with food access or run off of juices dripping onto the bottom rack contents? He’s eager to act, I’m still learning! 

 

https://grillguru.org/best-kamado-grill/?utm_source=google.optkms&utm_medium=best1&utm_campaign=Kamado.Grills&utm_content=V1&utm_term=%2Bbest %2Bkamado %2Bgrills&gclid=EAIaIQobChMIr6rAxOSA5AIVBL7ACh209wAiEAAYAiAAEgI-9_D_BwE

 

Thanks everyone for all your help here! 

[BUFFALOKIE]

On 8/13/2019 at 9:59 AM, ShadyBillsFan said:

 

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

(some drunken college kids I bet) 

 

 

I had a friend who had a pontoon boat with a small propane grill that was installed to hang over the water. I'm telling ya, those little 99 cent frozen Totino pizzas on his grill, at the lake, were amazing!!!

[sherpa]

9 hours ago, Augie said:

Thanks everyone for all your help here! 

 

Looks like you've made your choice, and I'm sure he'll be happy with it.

I wouldn't opt for an electric starter, but that's just me. Looks like an unnecessary sure to fail thing.

Just a few tips on things that will come up.

 

Check the opening handle and band that surrounds the top regularly.

If the screws that hold it on come loose it can slam down when closing and that will destroy the top.

If he leaves it open, make sure the top is supported somehow on any windy day.

These are ceramic, and if it slams shut the top will shatter.

 

You probably don't want to think of this now, but most folks cook larger items on these, and he'll probably want a table. There are lots of ideas on various user web sites, and they are easy to make. I made one that my primo fits in, and it has wheels so it's easy to move.

If you do meals that require very high heat, like pizza, you are going to have to replace the high temp gasket that is inside.

There are high quality ones that are cheap and easily available on various web sites I replaced the original after one year, and the replacement is still good six years later. Again, they are very inexpensive and really simple to replace.

 

Again, I can't more highly recommend a temp controller. Temp control on low/slow is critical, and I absolutely rely on my DigiQ.

I set it and leave it alone for 12 hours. The controller dislplays the internal temp on the outside, so I never have to open it, which is sinful on a Komado.

[Augie]

8 hours ago, sherpa said:

 

Looks like you've made your choice, and I'm sure he'll be happy with it.

I wouldn't opt for an electric starter, but that's just me. Looks like an unnecessary sure to fail thing.

 

 

Those starters are always sure to fail....gas or charcoal, the first thing to go! We’ve replaced our starter on the gas Weber, but now I just use a long lighter. There’s a reason they have a hole in the front of the grill there! 

 

My son’s GF’s dad has a Kamado at a vacation house near us, so he’s used it there. The one thing he’s set on is the tray to remove ashes making it easier to clean. It seems like it would be a real pain without that, but then I’ve never even looked inside one, so.....

[Gugny]

18 hours ago, Augie said:

The current leader is #3, a Vision model. Let me know if you see any pros or cons we should be aware of. The Home Depot version has 604” of cooks space, plus electric starter and a drawer forash removal (though one review said this also allows a very slight heat loss meaning you have to check it every couples hours, but why wouldn't you anyway?) for $700. The $500 version is only 302 sq inch of space, no starter or ash drawer. I don’t want him to outgrow this this over a couple hundred bucks. 

 

Doubling the cook space doesn’t mean doubling the size of the grill, but adding a second rack. That surprised me. Are they all like that? Does that create any problems with food access or run off of juices dripping onto the bottom rack contents? He’s eager to act, I’m still learning! 

 

https://grillguru.org/best-kamado-grill/?utm_source=google.optkms&utm_medium=best1&utm_campaign=Kamado.Grills&utm_content=V1&utm_term=%2Bbest %2Bkamado %2Bgrills&gclid=EAIaIQobChMIr6rAxOSA5AIVBL7ACh209wAiEAAYAiAAEgI-9_D_BwE

 

Thanks everyone for all your help here! 

 

My Weber has a starter that I've never used.  However, the ash drawer and the extra cooking space are WELL worth the extra two C-notes.

 

As far as the second rack, depending on what's cooking, he'd just need to be strategic with food placement.  That's part of what makes it fun!

 

[sherpa]

1 hour ago, Augie said:

 

My son’s GF’s dad has a Kamado at a vacation house near us, so he’s used it there. The one thing he’s set on is the tray to remove ashes making it easier to clean. It seems like it would be a real pain without that, but then I’ve never even looked inside one, so.....

 

I've never had a problem with that either.

Lump charcoal produces far less waste than briquettes, because briquettes have so much binder in them, kind of like plywood with all the glue.

Takes me about two minutes to clean out, if that.

My only concern would be if it adds additional non air tight openings.

That can be dealt with, but generally, you should have air vents at the bottom and in the dome to regulate temp, and no more.

Either way, sounds like a fine choice to me, but I wouldn't consider an electric starter in the calculus.

Electric anything, especially made in China, as that one is, don't like high temps.

Starting lump with a couple of rolled up pieces of paper in a chimney starter with no fluid of any sort is about as easy as it gets. 

[Augie]

2 hours ago, sherpa said:

 

I've never had a problem with that either.

Lump charcoal produces far less waste than briquettes, because briquettes have so much binder in them, kind of like plywood with all the glue.

Takes me about two minutes to clean out, if that.

 My only concern would be if it adds additional non air tight openings.

That can be dealt with, but generally, you should have air vents at the bottom and in the dome to regulate temp, and no more.

Either way, sounds like a fine choice to me, but I wouldn't consider an electric starter in the calculus.

Electric anything, especially made in China, as that one is, don't like high temps.

Starting lump with a couple of rolled up pieces of paper in a chimney starter with no fluid of any sort is about as easy as it gets. 

 

The bold is not something I would have thought of, but I did read one review saying that you can lose a little heat, particularly on windy days. They did say it wasn’t TOO bad, but warranted checking the temp every couple of hours and considering when placing the grill. 

[Cripple Creek]

On 8/14/2019 at 11:07 PM, Gugny said:

 

Mine.

Very much, mine.

[Augie]

2 hours ago, Cripple Creek said:

Very much, mine.

 

Do NOT make me separate you two! 

[Cripple Creek]

1 minute ago, Augie said:

 

Do NOT make me separate you two! 

HE STARTED IT!

[Augie]

2 minutes ago, Cripple Creek said:

HE STARTED IT!

Hey now, use your indoor voice. 

[Cripple Creek]

11 minutes ago, Augie said:

Hey now, use your indoor voice. 

WELL, HE DID!!! YOU’RE SO UNFAIR.

[Augie]

Just now, Cripple Creek said:

WELL, HE DID!!! YOU’RE SO UNFAIR.

Life is not fair. Now, lower your voice unless you want to go to timeout. 

[Cripple Creek]

1 minute ago, Augie said:

Life is not fair. Now, lower your voice unless you want to go to timeout. 

? 

[Gugny]

23 minutes ago, Augie said:

 

Do NOT make me separate you two! 

 

I try to reason with her, but she always loses her temper.  I can't have a meaningful discussion with her, no matter how hard I try.

[Augie]

Well my son is settled on which grill, only to be reminded by my wife this his birthday is in November! “But I’ll miss grilling season!” Is this like deer hunting or something? Bummer! 

[RaoulDuke79]

1 minute ago, Augie said:

Well my son is settled on which grill, only to be reminded by my wife this his birthday is in November! “But I’ll miss grilling season!” Is this like deer hunting or something? Bummer! 

Grilling season is 12 months a year my friend. I shoveled many a path through the snow to fire up the grill.

[Augie]

Just now, RaoulDuke79 said:

Grilling season is 12 months a year my friend. I shoveled many a path through the snow to fire up the grill.

 

I have in fact done the very same thing! Uphill both ways! Then I had to shovel a little farther because the snow was over the dogs head and she needed her poopin’ field. 

 

To be fair, standing over a hot grill today would be miserable, unless there was a cool pool next to it. It’s currently a scorching 95 degrees outside! I like heat, but I miss having a pool today! 

[Gugny]

3 hours ago, Augie said:

Well my son is settled on which grill, only to be reminded by my wife this his birthday is in November! “But I’ll miss grilling season!” Is this like deer hunting or something? Bummer! 

 

Well .... which one??