I know the general consensus is Weber on here. I've never owned one. I'm thinking about the Weber E-310 which is $500. That's pretty much my cap on what I'm gonna spend. Ace has free installation and delivery on it. This is where I'm leaning but I see the Nexgrills on sale at Home Depot, 5 burners with huge cooking spaces for like $200 and the online reviews are pretty good. I've had a Brinkman from HD for 4 years and it's completely on its last legs. I like the idea of Webers lasting forever. So anyone have a Nexgrill? Thoughts? Any and all recommendations are appreciated. I generally grill year round. 2-3 times a week at least in the summer and 1-2 times a week when it's cold.
Thanks!
I know, I'm kinda regretting it. No one was there to install them until Tuesday.
+1
Yes of course a tin box for smoke flavor.
FWI You can also roll them up damp in aluminum foil and a few stabs for venting.
Doesn't matter at this point though. Someone else is putting it together.
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to check your local Craigslist ads and see if anybody is selling a used one or giving one away for free. My brother picked up a used one Weber for free a few years ago. The only thing it needed was an igniter which the owners had but never installed. The grill was in immaculate condition. My brother offered them cash but they refused. They told him to pay it forward. He still has the grill and it's still in excellent shape.
Did he ever pay it forward?
He ended up giving a cash donation and volunteering at a local food bank a few weeks after he got the grill. I was with him when he went to pick it up. They were empty nesters and downsizing and they couldn't have been any nicer. We both gave them our numbers if they ever needed anything.
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In comment 13483616 Someguy1978 said:
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to check your local Craigslist ads and see if anybody is selling a used one or giving one away for free. My brother picked up a used one Weber for free a few years ago. The only thing it needed was an igniter which the owners had but never installed. The grill was in immaculate condition. My brother offered them cash but they refused. They told him to pay it forward. He still has the grill and it's still in excellent shape.
Did he ever pay it forward?
He ended up giving a cash donation and volunteering at a local food bank a few weeks after he got the grill. I was with him when he went to pick it up. They were empty nesters and downsizing and they couldn't have been any nicer. We both gave them our numbers if they ever needed anything.
Nice story, thanks for sharing
Then, if you want to talk smokers I will put mine up against any others. The best grills - ( New Window )
My vote for a gas grill - Weber.
Let's talk about that smoker now EricJ....
Only maintenance I ever had to do was replace the grates and flavor bars because I was using it so much.
I picked up this exact grill last night. Construction is sturdy although the stainless steel is on the thin side. Very nice ceramic side sear burner and a rotisserie. Gonna be putting it to the test today but so far pretty impressed with the construction of it.
Was looking for a $150 cheapo year or two throwaway grill but this looks like it will last a lot longer and for just a little more than I had planned to spend
year 1 is great and the people who like char-broil or are anti-Weber would say your food won't taste different if it comes off a char-broil or a Weber. and they're right (for year 1).
but then winter hits. And I would always cover my grills, and when the next spring comes around and go to use the grill almost every time (I think actually every time) the igniter no longer worked.
I'd have to light the grills with the match/lighter method which is dicey. Sometimes I'd feel like my eyebrows were singed, sometimes they actually were singed.
then the grills would develop hot spots very quickly and I'd need to watch anything on the grill like a hawk and move the food around the grill so all the food would be done to the same level around the same time.
then by year two the flavor bars and even the grill base would begin to corrode (someone mentioned thin steel, these were probably thinner), the flavor bars didn't even line up with the flame so they were more aesthetic than actually functional. The grill structure was pretty flimsy too and if it made it through two winters it was a shock.
Anyway, this was still worth it to me b/c $199 is $199, but once I got to my mid-20's and had some more disposable income I was able to make better decisions like Weber over any grill.
Weber grill is over 5 years old, still starts with one or two pushes of the igniter, all parts are in tact, no hot spots, and the grill structure is solid as could be.
And I use a grill often, so maybe that's the other thing, if you rarely use a grill it probably doesn't matter so much.
And over the years through friends and others I've experienced Sunbeam (worse than Char-broil) Kenmore (worse than char-broil), Vermont Castings (slightly better than CHar-Broil), Jenn-Air (given to me when a friend moved) - awful maybe the worst - but the sturdiest grill I'd ever seen - that thing was like a tank - awful grill, looked good though.
Link - ( New Window )
Did it come with parking pass?
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Thanks guys. Went to Ace and they're back ordered on the model I want but Home Depot had it. Bought it and pick it up assembled next week. Can't wait. This is the one I got....
Link - ( New Window )
Did it come with parking pass?
It did actually. Need one?
before that had a weber charcoal. loved that too.
My Personal Favorite Smoker - ( New Window )
wow! i want that.
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I highly recommend this one... the best one I ever had hands down. My Personal Favorite Smoker - ( New Window )
wow! i want that.
markky...the thing is way better than any other smoker I have ever had. You set the temp and go to sleep all night while your brisket begins its 16 hour process. You can control the temp via bluetooth with your phone and it has a meat probe and you can see the internal temp on your phone. The best part is that you can also control the moisture which to me is critical and extremely difficult to do with the traditional wood only smokers.
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In comment 13484089 EricJ said:
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I highly recommend this one... the best one I ever had hands down. My Personal Favorite Smoker - ( New Window )
wow! i want that.
markky...the thing is way better than any other smoker I have ever had. You set the temp and go to sleep all night while your brisket begins its 16 hour process. You can control the temp via bluetooth with your phone and it has a meat probe and you can see the internal temp on your phone. The best part is that you can also control the moisture which to me is critical and extremely difficult to do with the traditional wood only smokers.
have you used a charcoal smoker? Just curious your opinion on the difference. Electric is obviously easier and massively more convenient, but how do you think the food quality compares?
I notice a difference and not just saying that.
I use a Weber Smokey Mountain and I've had food from friends electric and propane smokers and I think mine (and other people's) charcoal smoker food tastes better.
but it's so much more work. I guess it depends on what you feel is worth it or not.
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In comment 13484125 markky said:
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In comment 13484089 EricJ said:
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I highly recommend this one... the best one I ever had hands down. My Personal Favorite Smoker - ( New Window )
wow! i want that.
markky...the thing is way better than any other smoker I have ever had. You set the temp and go to sleep all night while your brisket begins its 16 hour process. You can control the temp via bluetooth with your phone and it has a meat probe and you can see the internal temp on your phone. The best part is that you can also control the moisture which to me is critical and extremely difficult to do with the traditional wood only smokers.
have you used a charcoal smoker? Just curious your opinion on the difference. Electric is obviously easier and massively more convenient, but how do you think the food quality compares?
I notice a difference and not just saying that.
I use a Weber Smokey Mountain and I've had food from friends electric and propane smokers and I think mine (and other people's) charcoal smoker food tastes better.
but it's so much more work. I guess it depends on what you feel is worth it or not.
PJ, yes I had a charcoal smoker and a wood smoker. I will put my ribs from my electric smoker up against any ribs that anyone here will make on whatever they use. They are that good and if I did not tell you they were made on an electric smoker you would never know. The guy who basically sold me on this one is a BBQ nut from Kansas City. He is right in the thick of BBQ country and also swears by the Masterbuilt. If I want, I can crush up charcoal and load that into it instead of wood BTW....if that is the flavor you want.
Basically the difference is that the HEAT is electric but the smoke comes from the same wood or coal. In fact, the smoke flavor can be so intense that at times I stop adding wood.
I'm the same way. I enjoy the process, for me that's most of the fun.
Wow you are going all out! I'm taking it easy and just just grilling today, but my chicken BBQ sauce is one of my favorites and haven't made it in awhile so my mouth is already watering.
Enjoy your feast (grin)
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3 racks ribs and a pork shoulder. Also BBQ brats with a bit of sour kraut and spicy mustard. Oh, also smoked Mac and cheese. Been watching smoker since 8 am
Wow you are going all out! I'm taking it easy and just just grilling today, but my chicken BBQ sauce is one of my favorites and haven't made it in awhile so my mouth is already watering.
Enjoy your feast (grin)
Bringing the ribs to a party tomorrow. Tonight is the shoulder and the brats are long gone.
May need to check out that BBQ sauce you speak of. Can't tease like that.
Bringing the ribs to a party tomorrow. Tonight is the shoulder and the brats are long gone.
May need to check out that BBQ sauce you speak of. Can't tease like that.
It's a vinegar based bbq sauce so a little different than many of the more common tomato based ones so it might not be for everyone, but I have yet to have anyone not love it so worth at least trying. There are many variations to vinegar sauces but I really like this one and it's very simple.
2 cups of vinegar
1 cup oil
1 egg
1 TBS poultry seasoning
3 TBS salt
Pepper - No set amount usually just grind some fresh in but not a lot.
I throw it all into a blender and blend until it's smooth.
Marinate chicken in sauce rather heavily overnight
I also keep some back separately so I can baste with it while they are on the grill.
Let me know what you think if you try it
Yup, boring, and tasty. Just for the record, I've had a side box stick burner in the past, and had great results with it. I don't know why I feel the need to justify my boring cooker, but here goes. I needed a larger smoker for use in a commercial capacity, and didn't feel like having to partake in the excitement of a stick burner constantly. I cook for a living, and sometimes I just don't need the extra 'fun' in my life. BUT I do get where you are coming from.
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Bringing the ribs to a party tomorrow. Tonight is the shoulder and the brats are long gone.
May need to check out that BBQ sauce you speak of. Can't tease like that.
It's a vinegar based bbq sauce so a little different than many of the more common tomato based ones so it might not be for everyone, but I have yet to have anyone not love it so worth at least trying. There are many variations to vinegar sauces but I really like this one and it's very simple.
2 cups of vinegar
1 cup oil
1 egg
1 TBS poultry seasoning
3 TBS salt
Pepper - No set amount usually just grind some fresh in but not a lot.
I throw it all into a blender and blend until it's smooth.
Marinate chicken in sauce rather heavily overnight
I also keep some back separately so I can baste with it while they are on the grill.
Let me know what you think if you try it
Will try this very soon. I have 2 whole chickens in freezer perfect for this. Thanks.
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Between those smokers is you set it and leave it alone. The wood burning ones you need to stay on top of it every hour or so which is what the fun is. My friend has the pellet smoker and it's like using an oven. Boring.
Yup, boring, and tasty. Just for the record, I've had a side box stick burner in the past, and had great results with it. I don't know why I feel the need to justify my boring cooker, but here goes. I needed a larger smoker for use in a commercial capacity, and didn't feel like having to partake in the excitement of a stick burner constantly. I cook for a living, and sometimes I just don't need the extra 'fun' in my life. BUT I do get where you are coming from.
I get it. Since you cook for a living makes sense you don't want this process to go on all day. Me, I smell like hickory, my hands smell like BBQ sauce and my food almost done and can't wait to test all.
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In comment 13484380 Fish said:
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Between those smokers is you set it and leave it alone. The wood burning ones you need to stay on top of it every hour or so which is what the fun is. My friend has the pellet smoker and it's like using an oven. Boring.
Yup, boring, and tasty. Just for the record, I've had a side box stick burner in the past, and had great results with it. I don't know why I feel the need to justify my boring cooker, but here goes. I needed a larger smoker for use in a commercial capacity, and didn't feel like having to partake in the excitement of a stick burner constantly. I cook for a living, and sometimes I just don't need the extra 'fun' in my life. BUT I do get where you are coming from.
I get it. Since you cook for a living makes sense you don't want this process to go on all day. Me, I smell like hickory, my hands smell like BBQ sauce and my food almost done and can't wait to test all.
I think you have the wrong impression about what is involved with using the electric smoker. The only thing different is that you are not screwing around with the temperature. You are still loading the chips into it about as often as you would add wood to your smoker. You are still tending to the meat, basting or whatever you do to it. There have been plenty of screwed up smoking adventures due to high winds and other issues that result in an inconsistent temperature.
I was in your camp until I actually tried the masterbuilt.
I will gladly put my ribs up against anyone's wood smoker ribs here in BBI. Meet in the parking lot at a game this season.
Lastly, there are times when I just want to get that smokey taste on something without making it an all day event. Have you ever had smoked hot dogs? I put them on for 30 min, then I transfer to the regular grill. That 30 min is enough to get the flavor. Did you ever want to make Jerky?
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In comment 13484422 smshmth8690 said:
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In comment 13484380 Fish said:
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Between those smokers is you set it and leave it alone. The wood burning ones you need to stay on top of it every hour or so which is what the fun is. My friend has the pellet smoker and it's like using an oven. Boring.
Yup, boring, and tasty. Just for the record, I've had a side box stick burner in the past, and had great results with it. I don't know why I feel the need to justify my boring cooker, but here goes. I needed a larger smoker for use in a commercial capacity, and didn't feel like having to partake in the excitement of a stick burner constantly. I cook for a living, and sometimes I just don't need the extra 'fun' in my life. BUT I do get where you are coming from.
I get it. Since you cook for a living makes sense you don't want this process to go on all day. Me, I smell like hickory, my hands smell like BBQ sauce and my food almost done and can't wait to test all.
I think you have the wrong impression about what is involved with using the electric smoker. The only thing different is that you are not screwing around with the temperature. You are still loading the chips into it about as often as you would add wood to your smoker. You are still tending to the meat, basting or whatever you do to it. There have been plenty of screwed up smoking adventures due to high winds and other issues that result in an inconsistent temperature.
I was in your camp until I actually tried the masterbuilt.
I will gladly put my ribs up against anyone's wood smoker ribs here in BBI. Meet in the parking lot at a game this season.
Lastly, there are times when I just want to get that smokey taste on something without making it an all day event. Have you ever had smoked hot dogs? I put them on for 30 min, then I transfer to the regular grill. That 30 min is enough to get the flavor. Did you ever want to make Jerky?
I'll meet you in parking lot and swap ribs. Lol. Taste test in middle of tailgate. But it feels like cheating even though comes out similar. Missing that wood fire though. Plus with my longhorn I fit a whole chunk of wood in the box, way past wood chips. I started first smoking with wood chips and worked my way up to logs. Something about the way I do it seems complete.
I've made hot dogs and sausage on smoker. Hard boiled eggs as well which became smoked deviled eggs (awesome). However never cooked the hot dog on the grill after.
I'll meet you in parking lot and swap ribs. Lol. Taste test in middle of tailgate.
It's ON!!! :)
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In comment 13484380 Fish said:
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Between those smokers is you set it and leave it alone. The wood burning ones you need to stay on top of it every hour or so which is what the fun is. My friend has the pellet smoker and it's like using an oven. Boring.
Yup, boring, and tasty. Just for the record, I've had a side box stick burner in the past, and had great results with it. I don't know why I feel the need to justify my boring cooker, but here goes. I needed a larger smoker for use in a commercial capacity, and didn't feel like having to partake in the excitement of a stick burner constantly. I cook for a living, and sometimes I just don't need the extra 'fun' in my life. BUT I do get where you are coming from.
I get it. Since you cook for a living makes sense you don't want this process to go on all day. Me, I smell like hickory, my hands smell like BBQ sauce and my food almost done and can't wait to test all.
Oh, don't get me wrong brother, I can't wait to test it all either!!!
Will try this very soon. I have 2 whole chickens in freezer perfect for this. Thanks.
I thought I should maybe have mentioned. Unlike a thick sauce where you will often just put on for the last ten min or so, I baste this when I put on, and every time I turn them.
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Will try this very soon. I have 2 whole chickens in freezer perfect for this. Thanks.
I thought I should maybe have mentioned. Unlike a thick sauce where you will often just put on for the last ten min or so, I baste this when I put on, and every time I turn them.
My buddy has a similar style marinade for his chicken as well. Constantly brushing it while turning. It's almost a red / orange type sauce.
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Bringing the ribs to a party tomorrow. Tonight is the shoulder and the brats are long gone.
May need to check out that BBQ sauce you speak of. Can't tease like that.
It's a vinegar based bbq sauce so a little different than many of the more common tomato based ones so it might not be for everyone, but I have yet to have anyone not love it so worth at least trying. There are many variations to vinegar sauces but I really like this one and it's very simple.
2 cups of vinegar
1 cup oil
1 egg
1 TBS poultry seasoning
3 TBS salt
Pepper - No set amount usually just grind some fresh in but not a lot.
I throw it all into a blender and blend until it's smooth.
Marinate chicken in sauce rather heavily overnight
I also keep some back separately so I can baste with it while they are on the grill.
Let me know what you think if you try it
The Egg is interesting in this. Does the sauce hold together while using it, or do you have to keep shaking it to hold it together? Does the egg help keep the sauce on the meat?
It protects the chicken embryo