Summertime...Barbeques, Grills & Smokers!

I wouldn't get very excited about a factory thermometer in the lid. Go to amazingribs.com, and read up on thermometers. In fact, read up on everything on that site, it is very educational, and I highly recommend it. It's been mentioned a couple of times lately, but it really is worth spending some time there.

My 22" has generally been big enough for us, but there have been a few occasions when I wished I had the 26". I have historically had my Weber kettle and a gas grill, but my last gas grill has died. It had solid brass burners, and replacement burners would run well over $150, and I would rather put that toward another grill. So my dilemma now is whether to get another Weber kettle, maybe the 26", or get a Weber gas grill. I really prefer charcoal, but sometimes that push button start is mighty convenient. If I get another gas, it will be one of the mid-range Webers, which run around $900 or so.

Can you see a pattern here....Weber 22" kettle, Weber 26" kettle, Weber gas grill....

 

Yeah, that's a tough choice. I had a Weber Gold C I bought in 2003. I used it a lot and after 6-7 years I had burned/corroded thru the heat shield layer on the top cover. I didn't think the replacement cost was worth it so I got the E-330 as a replacement. I've replaced the heat deflectors a couple of times, and got replacement SS flavorizer bars and a SS grate since the cast iron ones had corroded away to nearly nothing. Sometimes I think the Weber gas grills are overpriced, but it's not bad considering the use I get out of them. I've looked at the gas grills at Sam's Club, and they appear to be a bargain compared to the Webers, but I just don't know how long they will last.

 

I had a Charbroil "Commercial" grade gas, about half the price of the mid range Webers, and that's exactly why I bought the Charbroil to begin with. I got probably 6 or 7 years, maybe 8 at the most out of it, and I had to replace several parts. The brass burners were just too expensive. It was pretty good to begin with, but was definitely hotter in the back, so I really had to watch things closely. I've read the Webers are more even. What do you think?

 

It actually looks real nice. I like the Quality and accessories of the weber, but we'll see what I end up buying =)

 

I will read up on that. I'm not sure where this interest came from haha =P

It seems like people on YouTube use their built in thermometer. So it can't be THAT bad, can it?

After seeing that I can buy the cool accessories for the 26" I feel like I would probably go for that. I do think I would need a bigger surface. Plus I THINK it would be a little easier to experiment with smoking meat too. I'm not sure.

Anyone have any opinions about that? Is it easier to smoke in a 26" than in a 22"?
Maybe the bigger one needs more charcoal, but then there is also room for that

 

The Webers have pretty even heat. They use tube burners which give an even flame from front to back and a flavorizer bar completely covers the burner. This is a pic off the internet with a couple of flavorizer bars removed showing the burners in a model where the burners go side-to-side, in my E-330 they go front to back with controls on the front, but they look the same.

 

I'd love to be able to justify (and afford) The Ranch!

 

Wow, as big a fan of Weber products as I am, I can't believe I've never paid any attention to this behemoth! I love it that the lid has 2 handles on it, LOL! Like Burger King, I guess it takes 2 hands to handle a whopper!

 

Wow!

I have for the longest time wanted a big grill like that. But it wouldn't be the right fit for me

 

What would you guys grill with salmon?

I'm grilling salmon tomorrow, and I'm not entirely sure what to grill with it or eat it with.

We are thinking that asparagus is one of the things

 

Works out to about a buck per square inch of cooking surface. I estimated near 3' diameter.

 

Yes yes and yessssss! Squash is another good choice and a side salad would be nice to serve with it.

 

Great choice.

 

Absolutely agree with asparagus and squash. Zucchini is in the squash family, but different enough to mention.. It's a great grilling veggie. I always liked brown rice with grilled fish.

I haven't grilled fish lately after both of my kids (all grown up, but always my "kids") developed fish allergies. That was really weird, both loved grilled fish.

One thing I was taught by a native of Spain, where they eat a lot of fish, was to marinate any fish in 50/50 olive oil/white vinegar for 20 to 30 minutes, and seasoned to your liking. I always used course sea salt, fresh ground black pepper, and a dash of red pepper, and have on occasion added some lemon juice to the marinade. The olive oil/vinegar marinade really improved any fish, IMHO. But, YMMV!

 

Can I come over for dinner?

 

Sure man, anytime! And bring your pipe!

 

Anyone ever grill sweet potatoes? I don't know why I've never thought of this, but when I eat at a seafood restaurant, I love sweet potatoes with blackened fish. The sweet offers a nice contrast to the spiciness of the blackening.

 

Which type of squash? =P

This?

 

I have never tried it

 

That all sounds very good.

But my girlfriend doesn't like brown rice nor vinegar hahaha. Does the vinegar come through very noticeable?

I might try the zucchini =)