Currently have a GRM friendly gas grill I purchased 19 years ago for either $99 or $129. Keep it in the Grosh so all I've had to do is rebuild the guts a couple of times. It is easy, convenient and just works. Has 2 burners so I can do low & slow by turning one side off and placing meat over the burner that is off. No matter what it will stay...
I would go for adding a smoker, but SWMBO does not care for "smoked" foods. For some reason she does prefer a charcoal grill to a gas grill. So I find this to be a bit of a contradiction...
So I keep hearing all this talk about how amazing the BGE and other Kamodo style grills are and wondered if they are really worth the cost? We visited a Sams Club on Friday and they had one for $500. Looking at the reviews it seems to be pretty well rated.
So, are these style grills all they are cracked up to be or a bunch of hot air? Also, what are the best "value" brands/models? We have access to Sams Club and probably Costco next month.
So, learn me PLEASE?
I can't contribute much to the value conversation, but I'll chime in on the general subject.
I've had a Primo Grill grill for about 6 years now, and if it somehow disappeared from my backyard today, I'd go out to buy another tomorrow. It's expensive and worth every single penny. The Primo is more costly than the competition...I'd guess that is largely because they are made in the USA, but that's just an assumption on my part. I went with it because of the oval shape - I can set up two separate cooking areas like one direct and one indirect, so I can get the whole meal done at the same time. This was unique to the brand back when I did my research. I use that feature often, and wouldn't want to go back.
Regarding the smoke flavor, my wife isn't a big fan either. Good news: you can get around it easily based on the brand of lump charcoal you choose. I've found the Frontier brand that Lowes sells is one of the least smoky I've tried. It gets plenty hot, but the only downside is how long it lasts. There are plenty of other brands out there that I could get 3-4 cooks on a single load, but the Frontier requires a top-off each cook.
Cooking on a ceramic grill is a little different than what you're used to, but you'll get the hang of it as soon as you understand the key differences. First, the thermal mass of the grills makes it more of a brick oven than a grill, and second: they can build temperature really fast, but they take forever to drop temp. This is almost universally an advantage in my mind, but you'll have to adopt the Finney Method for searing steaks. Basically you cook steaks indirect at a low-ish temp until they're about 115 degrees internal. Then pull 'em off the grill, crank all the vents open and let the temperature soar up to 600 degrees (give or take a few hundred degrees, only takes a few minutes) then throw the steaks back on the grill directly over coals for a few seconds each side to get that nice sear/char. They're amazing.
T.J.
UltimaDork
7/31/16 10:18 a.m.
I have an Akorn grill I bought at Lowes last year. I also have a gas grill. I love the Akorn, but I mistly use it for smoking pork, briskets or beer can chicken. The Akorn was a lot cheaper than a green egg, but I do not know enough about the eggs to know what features or quality is different.
Broil King Keg. Works fine. If you're more of a griller than a low and slow type, maybe look at the Weber Performer. I might buy one to replace the not so nice gas grill I have. It's charcoal with a propane starter built in, so no chimneys or zippy cubes needed.
I've been more of a griller in the past, but have been doing ribs this year going low & slow by using indirect heat on my gas grill. That is what has once again gotten my interest in the kamodo style cookers. The kamodo's apparently are good for pizza too. Also, I could use one to smoke stuff occasionally without horribly offending SWMBO if it is only a couple of times a year.
Prices of the kamodo's was what kept me from getting one the last time I started thinking about it. It may well end up the same way, especially as I have managed to cook some decent ribs on the gas grill.
55 gallon drum, media blast and high temp ceramic paint.
secretariata wrote:
The kamodo's apparently are good for pizza too.
I do pizza on my Primo frequently, and it is a perfect replica of a proper wood fired oven. I've done bread and lots of desserts too. It is so much more than a grill or smoker.