First charcoal grill?

Flashpoint said:
I've got a friend who has Big Green Egg. The main selling point of those or the clones is the shape and the ceramic construction allow for a very high temp when desired for searing, like >700°. I will say be cooks some mighty fine steaks on that thing. May not be as good for smoking though, although he did a Boston butt on it that was awesome.
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I’ve had a BGE for about 12.5 years. They smoke just fine and there is an endless amount of after market support. There are more grates, plates, racks, stones and gadgets than you can shake a stick at. It is an awesome 1 grill solution. Will do it all. Well. But as a lot of people here have noticed there may be quicker easier ways to smoke using pellet grills. Not sure the food is any better, but it takes less effort.
 
Once again................Weber for the win. You'll never ever want chicken wings cooked any other way after you've had them off the Weber charcoal grill and a Vortex.

 
And here are a few pics of my very first grillin' of wangs on the Weber and the Vortex:

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Started with a rub on the wings.............added a chunk of pecan for the flavor and smoke............then basted them about 10 minutes before the finish line. Watched @Geezer and @Wahoo95 doing this for years and finally pulled it off at home last year........................

It's been a hit at Casa Hill and the neighbor's kids along with my grandkids scream for them all the time.

Easy peasy to do and again you'll never believe the crispness and flavor you can pull off WITHOUT frying them............awesome I tell ya.
 
Brangus said:
And here are a few pics of my very first grillin' of wangs on the Weber and the Vortex:

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Started with a rub on the wings.............added a chunk of pecan for the flavor and smoke............then basted them about 10 minutes before the finish line. Watched @Geezer and @Wahoo95 doing this for years and finally pulled it off at home last year........................

It's been a hit at Casa Hill and the neighbor's kids along with my grandkids scream for them all the time.

Easy peasy to do and again you'll never believe the crispness and flavor you can pull off WITHOUT frying them............awesome I tell ya.
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For the record I am an exceptional wing eater. Just sayin’.
 
Never had the pleasure of meeting the man, never mind eating yard bird with the man, but I will attempt duplication.
 
CZfool68 said:
They look just about perfect. Kinda like @geeezer wings.
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Seriously...........I had @Geezer on the phone while I was prepping my wings on the initial cooking of the wangs..............lol
 
CZfool68 said:
Smart man. Never hurts to learn from a pro.
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Exactly...........I am not bashful in asking advice or following the proven path of footsteps that @Geezer , @thrillhill , @Wahoo95 and some others have placed in front of us to show us the ropes in trying new things.

This is so much more than a gun forum I tell ya.
 
Weber performer and an Akorn for $255..... for that price is it worth getting both or just Weber for about $100 alone ?
 
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PKKx39 said:
Weber performer and an Akorn for $255..... for that price is it worth getting both or just Weber for about $100 alone ?
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I have zero experience with an Akorn but from what I've heard, I'd have to get both. A Weber Performer for $100 is a helluva deal.
 
PKKx39 said:
Weber performer and an Akorn for $255..... for that price is it worth getting both or just Weber for about $100 alone ?
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both. the akorn is fantastic. A less expensive big green egg.

I sear steaks on mine. 4 mins each side at 500F.
Then I turn around and do a 12 hour smoked boston butt @ 225F that pulls apart when it gets around 195F internal.
Then I do beef roast on it @ 275F till till it hits 130F internal.

Both on the same grill. It can do anything that I'm going to do except smoke a bunch of hanging sausages.
 
PKKx39 said:
Weber performer and an Akorn for $255..... for that price is it worth getting both or just Weber for about $100 alone ?
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I'd also buy both of them. I'd work with both and see which style you like and then you can easily sell the other if you want for what you have in it as long as they are in good condition. Both of those are super easy to clean which is one of the issues with charcoal grills. As I said above, I've moved to a Primo XL and I miss the easy cleaning of the Akorn grill.
 
I checked out the performer. It looked terrible and was covered in mold -_- Hopefully the Akorn looks decent when I get to check it out
 
I've had a bunch of grills over the years...gas and charcoal and I'm not kind to them.

Hands down if I were told you can only have one on the porch, it would be a 22" Weber Kettle.... the number of after market accessories allow for unlimited options.

Plus Weber customer service is top notch. I've burned through a couple of bowls and they will replace them with limited question.
 
PKKx39 said:
I checked out the performer. It looked terrible and was covered in mold -_- Hopefully the Akorn looks decent when I get to check it out
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If a grill sits for long and hasn't been cleaned it will mold pretty quickly. I have the Akorn and a Weber Spirit propane grill up in the mountains now and they both normally grow mold over the winter when I head back up in the spring if I don't clean them well. I normally just open them up and knock everything down with a pressure washer and then heat up for an extended time for the first cook.

I just used my natural gas weber genesis at home recently to finish off a long cook on my Primo and it had some mold in it since it doesn't get used often. Just cranked up the heat for 30min or so and it cleaned up pretty good.
 
PKKx39 said:
I checked out the performer. It looked terrible and was covered in mold -_- Hopefully the Akorn looks decent when I get to check it out
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Spray with Easy Off oven cleaner, let sit for a while, take stiff nylon brush to it, rinse well. It will look like new.
 
I run a Broil King Keg kamado-style grill and it completely changed how we cook and eat. I have yet to have ribs or pulled pork that are better, let alone as good, as what I make on it. They are pricey, but incredibly versatile. I can sear a steak at 700 degrees, or cook multiple pork shoulders at 225 for 12 hours. I have even used it as a second oven, and cooked multiple Thanksgiving turkeys on it. Also, because of how well-insulated they are, you use less charcoal. But, you will likely use more charcoal because you will want to grill more :)
 
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