OT: So I just inherited a Webber Kettle Grill...

[MtNittany]

...from next to our dumpster this AM. It's in good shape, but has a little rust to take care of. Question is - what the hell do I do with it?

I have a Webber Q that I have for grilling (never use it - just sous vide steaks and griddle burgers), so I don't see me loading it up w/ charcoal to cook a few burgers.

You meat smokers out there (yeah - you know who you are) - is there any way to turn this thing into an electric smoker? I also have a little Master (Hah!) Built smoker that rusts more than my Jeep, with a broken heating element that needs to go. My idea is (with or without a vertical extension) to turn it into an electric smoker w/ a new heating element and an inkbird temperature control device.

Any thoughts?

 

[WanderingSpectator]

I gave up using my built in grill
and only use my Weber charcoal. Even for a couple of burgers. The trick is using the chimney starter with newspaper and NOT using lighter fluid.

I smoke ribs and learned how to leverage indirect heat. Cedar plank salmon is one of our favorites.

Nothing beats cracking open a cold Yuengling and enjoying while the coals come up to temp.

 

[MtNittany]

I gave up using my built in grill
and only use my Weber charcoal. Even for a couple of burgers. The trick is using the chimney starter with newspaper and NOT using lighter fluid.

I smoke ribs and learned how to leverage indirect heat. Cedar plank salmon is one of our favorites.

Nothing beats cracking open a cold Yuengling and enjoying while the coals come up to temp.

I'm more of a Ron Popeil guy - you know, "Set it and forget it".

 

[Bwifan]

I am still old school. Currently drinking a Corona and grilling a steak on my Green Egg

 

[Steve JG]

...from next to our dumpster this AM. It's in good shape, but has a little rust to take care of. Question is - what the hell do I do with it?

I have a Webber Q that I have for grilling (never use it - just sous vide steaks and griddle burgers), so I don't see me loading it up w/ charcoal to cook a few burgers.

You meat smokers out there (yeah - you know who you are) - is there any way to turn this thing into an electric smoker? I also have a little Master (Hah!) Built smoker that rusts more than my Jeep, with a broken heating element that needs to go. My idea is (with or without a vertical extension) to turn it into an electric smoker w/ a new heating element and an inkbird temperature control device.

Any thoughts?

very good for making traditional paella over charcoal. Ours fit paella pan perfectly. Plus make various protein and rice type dishes in a pot inside the kettle.

 

[AvgUser]

I converted to using Blackstone Griddles

 

[MtNittany]

I converted to using Blackstone Griddles

I have one, but it's unfortunately up north for tailgating. Not the easiest thing to ship to FL. They are exceptional.

 

[BW Lion]

...from next to our dumpster this AM. It's in good shape, but has a little rust to take care of. Question is - what the hell do I do with it?

I have a Webber Q that I have for grilling (never use it - just sous vide steaks and griddle burgers), so I don't see me loading it up w/ charcoal to cook a few burgers.

You meat smokers out there (yeah - you know who you are) - is there any way to turn this thing into an electric smoker? I also have a little Master (Hah!) Built smoker that rusts more than my Jeep, with a broken heating element that needs to go. My idea is (with or without a vertical extension) to turn it into an electric smoker w/ a new heating element and an inkbird temperature control device.

Any thoughts?

I’m not a fan of electric element smokers.

With just a few small holes drilled through the bottom and a burner, I could convert that into a propane smoker in about 45 minutes complete with a soap test of the connections.

 

[MtNittany]

I’m not a fan of electric element smokers.

With just a few small holes drilled through the bottom, I could convert that into a propane smoker in about 45 minutes complete with a soap test of the connections.

I love inkbird though. I trust them to override the thermostat in my viking beer tapster. Also to sous vide. They don't fail.

 

[BostonNit]

I converted to using Blackstone Griddles

With Blackstone being all the rage, I guess I have to say I don't quite get it. Much of the reason I cook outside is to use real fire to cook. Something about that primal smokiness of charred meat. But the outdoor griddle thing to me seems just like pan frying a burger except outside on your deck.

Can someone explain to me the huge draw? I can see it being great if you had a bunch of friends over for breakfast but I can count on one hand the number of times I've ever done that.

Help me understand the Blackstone "hook" that's drawn so many in? What am I missing in the equation?

 

[MtNittany]

With Blackstone being all the rage, I guess I have to say I don't quite get it. Much of the reason I cook outside is to use real fire to cook. Something about that primal smokiness of charred meat. But the outdoor griddle thing to me seems just like pan frying a burger except outside on your deck.

Can someone explain to me the huge draw? I can see it being great if you had a bunch of friends over for breakfast but I can count on one hand the number of times I've ever done that.

Help me understand the Blackstone "hook" that's drawn so many in? What am I missing in the equation?

Good for searing, good for burgers, good for cheese steaks. Burgers taste better sometimes sitting in their own fat instead of letting it drain down into coals.

 

[MtNittany]

I’m not a fan of electric element smokers.

With just a few small holes drilled through the bottom and a burner, I could convert that into a propane smoker in about 45 minutes complete with a soap test of the connections.

How to regulate the temperature with gas though? Like I said, the ink bird stuff has proven to me to be within a degree or two. Every time.

 

[PSU87]

With Blackstone being all the rage, I guess I have to say I don't quite get it. Much of the reason I cook outside is to use real fire to cook. Something about that primal smokiness of charred meat. But the outdoor griddle thing to me seems just like pan frying a burger except outside on your deck.

Can someone explain to me the huge draw? I can see it being great if you had a bunch of friends over for breakfast but I can count on one hand the number of times I've ever done that.

Help me understand the Blackstone "hook" that's drawn so many in? What am I missing in the equation?

Good for searing, good for burgers, good for cheese steaks. Burgers taste better sometimes sitting in their own fat instead of letting it drain down into coals.

Exactly....it is a tool like any other: it has its uses. Burgers, cheesesteaks, fajitas, breakfast, fried rice....

But for steaks, fish, chicken....its almost always going on the Big Green Egg

 

[MtNittany]

Exactly....it is a tool like any other: it has its uses. Burgers, cheesesteaks, fajitas, breakfast, fried rice....

But for steaks, fish, chicken....its almost always going on the Big Green Egg

As far as steaks, we'll have to sous videdisagree. Searing is important and it can be done a number of ways (even deep frying), but my best steaks have always started in a warm bath.

 

[PSU87]

As far as steaks, we'll have to sous videdisagree. Searing is important and it can be done a number of ways (even deep frying), but my best steaks have always started in a warm bath.

We will....Sous vide for chicken breasts, asparagus, carrots ...but despite numerous attempts sous vide isn't surpassing traditional fire cooking for me on steaks.

 

[Bwifan]

Exactly....it is a tool like any other: it has its uses. Burgers, cheesesteaks, fajitas, breakfast, fried rice....

But for steaks, fish, chicken....its almost always going on the Big Green Egg

I have the Flame Boss for my Green Egg. That thing is amazing to keep a constant temp for smoking. Love being out running errands and I can check the temp on my phone. Also gets that temp up high super quick for grilling.

 

[MtNittany]

We will....Sous vide for chicken breasts, asparagus, carrots ...but despite numerous attempts sous vide isn't surpassing traditional fire cooking for me on steaks.

Chicken breasts in the bath is a gimme, you have to agree. Take 4 breasts individually sealed and get them to 150 degrees. At that point you can do anything from tossing them in the freezer to making fajitas or stir fry.

The burgers at work are really good, but grilled over gas. Work food (Country Club food) is just really good. The Chix salad is great, they do the Club right (w/ both ham and turkey), the hot dogs are great. The chef gives me extra turkey on the side to take home for my 18 y/o cat.

 

[laKavosiey-st lion]

Nothing beats cracking open a cold miller and enjoying while the coals come up to temp.

FIFY

 

[BW Lion]

I love inkbird though. I trust them to override the thermostat in my viking beer tapster. Also to sous vide. They don't fail.

In-line needle valve downstream of the propane regulator.

I need to go experiment with an inkbird. I am a ThermoPro griller/smoker but am interested in learning about different tools.

 

[HarrisburgDave]

One word for grilling.. Mangrate



God bless Norm Macdonald.