Grilling season is fully underway at my house!

[jonmulzer]

I was all prepared for a great meal and now a storm is coming through so I had to take my food off the smoke and into the oven. Cornish game hens brined overnight in apple juice, peppercorns, garlic and a touch of cayenne and then they smoked for 2 1/2 hours at 225-235F with lump charcoal and hickory chips soaked in apple juice adding more chips about every 45 minutes and spraying the birds down with apple juice at the same time to really flavor the skins.

We will see how this concoction turns out. I adapted other recipes and added my own touches but it certainly smelled good and the neighbor even complimented me on the nice smell I added to the neighborhood this evening.

[JeffW]

I love to smoke and grill. I use a gasser for some stuff but mostly I BBQ using a Webber Smokey mountain and on big cooks use a Bandera. Probably going to do a pork butt Sunday.

[jonmulzer]

I have always heard really great things about the Weber Smoky Mountain. Everyone says the temperature is rock solid once you get it dialed in and that 10-12 hour burns are typical. I bet it makes an awesome brisket.

I would have picked one of those up instead of the side firebox for the grill I have.....if I had the space. I was impressed with my grill today though. Once I had the damper set it stayed within +/- 5 degrees F and recovered quickly when I opened it up to spray down the bird. I doubt I will ever be able to get 10 hours out of it without refueling, but it works great for my purposes. I would buy it again given the chance and I even bought one for my Dad for Father's Day.

[catta12]

Char Griller Pro Deluxe with the add-on side firebox for smoking. Excellent grill! Heavy cast iron cooking grates, adjustable height on the charcoal rack, great damper control and about 800 sq. in. of cooking real estate.

I have had the same grill since January. The inlaws said to go pick a grill out and that would be our Christmas present. It is by far the best grill I have ever used. I am in Nevada so it is pretty much grilling season all year. The rotisserie from CharGriller works well. I have smoked/grilled several chickens that way. Of course nothing beats steak and corn cooked on the cast iron grill and baked potatoes in foil on the top.

Good Eating!!!

[jonmulzer]

Did you get the side firebox for yours? I have been throughly impressed with mine and love it. As I said, I liked it so much I bought one for my father also. I had thought about getting a Weber kettle grill and a Smoky Mountain also but then happened upon this one at Lowe's and liked the design. Then I found a better price at Menard's and went for it. Nothing puts grill marks on like cast iron and nothing tastes like charcoal. *grunt*

[Pappy]

I have the little Char Griller Patio Pro that I got for my bithday in March. If you havent seen one, it is the fire box and a small prep table on a stand. With just the 2 of us it is great. I did add a thermometer to it.

Some of the bigger units with the fire box have the fire box set up with cast iron grills.

I keep looking at the Duo model. Gas on one side, with a side burner, for those times you need speed and charcoal on the other. Add a fire box for smoking and you have a near perfect set up! Big group? Get all three going! The only thing missing is a prep area but most of us probably know someone that could build a patio cart for us!

http://www.chargriller.com/grills.html

They show the Patio Pro at $89 and I paid $69 locally.

Also some friendly folks at the company in Georgia! Give em a call if you need anything or have questions.

[annunaki]

Glowing Coals-FAST

Get those coals ready fast.
I use my Ryobi 18V Vac (On Blow mode), or the 18V leaf blower.
Either creates a "forced draft".In just a few moments your coals are glowing red and ready!

This "Bellows" effect can also be applied to a "Burn barrel" by making a hole in the lower side for a long pipe with the Vac hose attached.
Applied long enough it becomes a mini "Blast Furnace", and speeds up the burn, while reducing smoke.

[Rand]

I've got a gas grill, a Weber kettle charcoal grill and an electric smoker.

The gas is great for lower heat cooking like chicken, fish or pork.

If I'm doing steak it has to be on charcoal. The high heat makes a nice sear that I can't get on my gas grill.

The electric smoker is my latest acquisition. So far, I've done smoked chicken and beef spare ribs on it. It's very convenient and the food comes out great.

[jonmulzer]

Fish, chicken and pork can be done over charcoal. It just takes heat control. Easier to turn a dial though on gas, no doubt.

I did a Margherita pizza on my grill tonight. Turned out perfect with just the slightest hint of smoke flavor. Ugh, I am stuffed now. Grilling out every night is going to make me fat.........ter.