(Part 2) Best outdoor grills & accessories according to redditors
We found 1,785 Reddit comments discussing the best outdoor grills & accessories. We ranked the 793 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
If you're into sous vide, the chimneys are an AMAZING tool for searing. I light a full chimney of charcoal and let it turn white hot. Instead of spreading it out in a grill, I keep it in the chimney. On top is a very small grill grate that is slightly larger than the diameter of the chimney. I sear my steaks directly over what is essentially a fighter jet's after burner. I do about 8 seconds, turn 30 degrees (for the perfect diamond grill marks), and do another 8 seconds. Flip and do the same thing. You can knock out about a dozen steaks in less than 5 minutes. The crust is so perfectly crisp and dry, and since you only did about 15 seconds per side, there is ZERO overcooking.
Onlyfire Stainless Steel High Heat Charcoal Fire Grate for Kamado Joe JR, 7 1/2-Inch https://www.amazon.com/dp/B01N5G2S14/ref=cm_sw_r_cp_apa_i_t8yyCbH81H2MC
This Blackstone griddle is legit, and reasonably priced at under $300. My coworker who is a semi-professional cook (he occasionally caters large events) loves his. It's on my Christmas wishlist.
Just a cheap charcoal chimney. One of the smaller diameter units found just about anywhere.
Fill it to about 2 inches from the top, light it and let it burn down to a touch less than 2/3rds full. I know I'm ready when the highest reading I can find shooting from many different points with an infra red gun hits 980F+
This method doesn't screw around. It's hotter than anything else I've tried and gives a grilled steak flavor that I miss otherwise.
Amazon sells the grill grate.
onlyfire Stainless Steel High Heat Charcoal Fire Grate for Kamado Joe JR, 7 1/2-Inch https://www.amazon.com/dp/B01N5G2S14/ref=cm_sw_r_cp_apa_i_ssn4AbZYHRYGY
Yes.
If I can't fit everything in one skillet, I go to the griddle.
TL;DR warning
Are you willing to invest in some tools? Do you like Five Guys? (skinny burgers) The fastest burger procedure that I know of is Kenji's Ultra-Smash technique, which makes a pair of thin patties in no time. Takes about a minute per burger (two patties with cheese). Details here:
http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html
You can also do a regular smash burger, which is thicker (McDonalds-thin), but takes longer (~1.5 minutes per side, about 3 minutes total per burger):
http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html
The advantage of the ultra-smash is that it's super quick & you can toss a piece of cheese to melt between two patties, so you can pump out a ton of burgers in no time. You will need a few tools, namely:
It's not rocket science, but getting a proper setup will let you have a workflow that makes cooking for a crowd a breeze. I have a big extended family, so I cook in bulk a lot, but I also use this for just my immediate family because it's so fast to get setup. There is an up-front investment required, but everything you'll buy will pretty much last forever, so it's worth it if you like to eat burgers!
So the first two things you need are a metal cooking surface & a heat source that can pump out a lot of heat. I don't recommend a regular grill because they simply don't get hot enough; you need 600 to 700F to do this. You can either do a compact setup (a 2-burger surface with a single burner) or invest in a quality flat-top setup (more expensive, but lets you do more burgers at once). The ideal surface to do this on is a Baking Steel, which is very expensive. There are knockoffs for cheaper, but I like BS because they have a Griddle version with grooves to catch the grease:
http://www.bakingsteel.com/
You can also do it with cast iron. Lodge has a griddle for $25:
http://www.amazon.com/Lodge-LDP3-Double-Reversible-Griddle/dp/B002CMLTXG
If I'm just doing a single regular smash burger at a time, I use a 12" cast-iron pan. $28:
http://www.amazon.com/Lodge-Cast-Iron-Skillet-L10SK3ASHH41B-12-Inch/dp/B00G2XGC88/
If you do get into cast-iron, read up on this seasoning procedure (i.e. the way to keep it smooth & slippery without Teflon). It's a bit of a pain, but it's worth learning because anything you buy in cast-iron can be handed down to your kids because it lasts forever:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
You will want a heavy smashing tool as well. I have this massive 2.5-pound cast-iron press. It fits inside the 12" pan above (but not the 10"). $13:
http://www.amazon.com/Update-International-Heavy-Weight-Hamburger-Commercial/dp/B002LDDKZ6
If you plan on doing ultra-smash burgers, you'll need a scraper. This is the one Kenji recommends, but you can probably find something locally: (Home Depot or Lowes)
http://www.amazon.com/Plextool-Wall-Paper-Stripper/dp/B00AU6GQLQ/
Anyway, getting back to the cooking part: you'll need a hi-temp burner. I like Bayou Burners, they sell them on Amazon. I have an SP10: ($50)
http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ
I use that with my 12" cast-iron pan for when I'm just doing a few burgers for the family. 15 minutes = 5 burgers. You can also slap a flat surface like a cast-iron griddle or Baking Steel on that puppy. Also comes in a square version (not sure how the BTU's compare). I also have some KAB4 burners that I use with my Baking Steel, among other things. More expensive, but larger shell & burner: (more even heat over the cooking surface)
http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/
For cooking more at a time, you can get a cooktop. Blackstone has a 36" cooktop available, but it doesn't get very hot (don't get me wrong, it's an awesome tool, but I've had trouble breaking 500F on mine, which means you're not cooking 1-minute burgers on it, plus the heating is kind of uneven, so you have to work in the hot spots for faster cook times). Also comes in a slightly smaller 28" version (but it's only like $50 less, so it makes more sense to get the full-sized version because you get so much more cooking area). The nice thing with this setup is that for $299 (or a bit less if you shop around at places like Cabela's), you can cook like 20 burgers at a time, it's absolutely insane! I make epic breakfasts on it. Plus it folds up for transport, which is really handy. We use it for all of our family events & holidays:
http://www.amazon.com/gp/product/B00DYN0438
A better version is from Tejas Smokers. They make camping stove carts that have burners built-in & have griddles available separately. They get super hot, downside is the cost: you can easily spend $700 on a nice setup.
https://tejassmokers.com/Camp-Stove-Carts/23
Oh yeah, Blackstone did just come out with a compact outdoor griddle which can run off those little one-pound green tanks if you want. They go for around $99 ($79 if you have an Ace Hardware near you). I have not tried this, but it gets good reviews. I'd be curious to see what kind of temperatures it can achieve:
http://www.amazon.com/Blackstone-Portable-Griddle-Outdoors-Camping/dp/B0195MZHBK
So that's a basic introduction to the cooktops: you need some kind of decently-sized metal surface, a hi-temp burner, a smashing tool, and optionally (but recommended) a scraper. You will also want to get a strong, high-quality spatula. A good one is $32:
http://www.seriouseats.com/2010/07/equipment-the-due-buoi-wide-spatula-my-new-fa.html
Available here:
http://www.duebuoi.it/x/uk_usd/catalog/p/spatulas~805-16x10.html
If you opt for cast-iron, get an infrared temperature gun (doesn't work too well on shiny metal surfaces like steel tho). $17:
http://www.amazon.com/Etekcity-Lasergrip-1080-Non-contact-Thermometer/dp/B00DMI632G/
A cheap digital kitchen scale is useful too, for measuring out the proper amount of meat. $14:
http://www.amazon.com/Ozeri-Digital-Kitchen-Capacity-Stylish/dp/B003E7AZQA/
This collection of tools ensures that you have the proper workflow: a metal surface to cook on, the ability to bring the surface to a high temperature (and know what that temperature is for precise control), the ability to weigh your meat so you can pre-measure out what you need, the ability to smash the burger down, and also to properly scrape it off. Again, it's not rocket science, but if you have a wussy grill or a crappy surface or weak smashing/scraping tools, you're gonna have a bad time. You just need the right setup to pump burgers out fast!
So on to prep. For ultra-smash, you do a pair of 2-ounce ground beef balls. In the tutorial above, they use a mix of meat for 25% fat. I just grab some regular 80/20 ground plus some salt & pepper. For regular smash burgers, do a single 4-ounce ball (optionally 5 ounces...useful if you have a big cooktop for a bunch of burgers at one time & are only doing a single patty per burger). The nice thing is, there's no special prep required for the meat, so you can make all of your burger balls ahead of time. If you have 10 people & are doing ultra-smash, let's say half of them get 2 burgers, so 15 burgers total, or thirty 2oz balls. If you have 20 people & are doing regular smash, again with half getting an extra burger, that's 30 burgers total or thirty 4 or 5oz balls. So that takes care of prep...adjust as needed. If you're feeding mostly dudes, you'll want to add more seconds (and thirds) to the equation.
There are a variety of buns you can get. Crap buns will make for a crap burger. See if you can find potato buns or brioche buns. Those are pretty soft. Buns aren't overly hard to make, but I have yet to find a decent recipe that takes under 40 minutes, so I usually only doing fancy home-baked buns for my family rather than a crowd. Buying 5 or 10 pounds of ground beef & making smash balls out of them will take you all of ten minutes, but making buns can take forever. Here's a good recipe if you want to try it out tho:
http://smittenkitchen.com/blog/2009/07/light-brioche-burger-buns/
Or this, if you wanna get crazy:
http://www.seriouseats.com/2015/05/fresh-cemita-rolls-mexican-sandwich-burger-bun-bread-food-lab-recipe.html
Or this one, nom nom nom:
http://amazingribs.com/recipes/breads/brioche_hamburger_buns.html
But eh, just hit up Sam's/Coscto/BJ's and buy some hamburger buns in bulk, problem solved. Or find a local bakery that has good rolls. There's a good shootout of buns here:
http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html
(continued)
It mostly depends on how much you're willing to spend.
I wouldn't recommend your suggested model. You have to open up the lid to see how warm it is (like you said). It also doesn't have any alarm functionality which warns when temperature drops above or below a certain point.
A great cheaper option would be a $40 Thermoworks DOT with a clip to attach the probe right above the grill. Nice, simple, accurate, great quality.
Cheaper version of the DOT would be the $22 Maverick OT-3BBQ. I don't know much about it but to me it looks kinda cheap. Thermoworks has a great reputation so if I want a single probe thermometer I would go for the DOT.
Problem with the DOT is it has only one probe. You can't measure the temperature of the grill and your meat at the same time.
A slightly more expensive option is this $60 Maverick ET732. It has two probes. One for the grill, one for the meat you're cooking. Plus it's wireless. So you can bring the receiver in the house while your grill is doing low and slow. Probably the best value of all models.
The same idea, but better quality, would be the $100 Thermoworks Smoke. It's very accurate, easy to operate, robust, and works more reliable than the Maverick ET732 from what I've seen. If you can afford it I would go for the Smoke.
Other options are the $50 iGrill Mini and the $100 iGrill 3 from Weber. Both options work only with a smartphone. Is has some nifty features like displaying the temperature history in a graph but it connects via bluetooth and has a bad range. You can't go too far without the connection dropping. Also not so handy that you have to rely on your smartphone all the time. You can't do a quick glance at your thermometer to see the temperature. You have to open the app instead.
Other people like the $190 Fireboard Best of both worlds kinda but expensive. Both a display and smartphone connectivity over Wifi (which means longer range). Up to 6 probes to track multiple pieces of meat at the same time. It does look nice and certainly has it fans but $190 is a lot and I doubt I will need more than 2 probes frequently.
Note that the Thermoworks Smoke will have a separate Wifi module soon which allows smartphone connectivity as well. But it probably won't be cheap. I heard $80 for the extra module.
Recently got a Blackstone 17" flat top griddle in addition to my little double burner stove. My grilled cheese and quessadilla game is next level now.
The Great Scrape The Woody Paddle New All Natural BBQ Grill Scraper https://www.amazon.com/dp/B013S1SM4I/ref=cm_sw_r_other_apap_t2bViPepWhxsW
I use a wire brush then go over the grill with my wood paddle
Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5" Grills https://www.amazon.com/dp/B004BRNUIC/ref=cm_sw_r_cp_api_i_Q.kTCbTJT0DRT
Yea I was aware of that. I noticed the only real arguments were "swirl" and the fact of dead space. But I figured once it was to temperature, the radiant heat would give me what I wanted. I had this square tube on hand locally, so I figured I'd roll with it and eventually make another. I made extra burners for that exact reason.
Yes they're 3/4" burners, with 1" running T's for the air intake. I actually just looked this morning at Alumina shelves from a local place as a disposable floor. I will probably grab two 6x6 shelves thanks for the reminder.
Link to the regulator: https://www.amazon.ca/gp/aw/d/B007PS0938/ref=yo_ii_img?ie=UTF8&psc=1
It's got a wireless receiver and two probes. I haven't had it very long but it seems to work decently well.
https://www.amazon.com/dp/B01CTZ17QO
THIS The wood scraper he is talking about. I have one and it works great.
https://www.amazon.com/dp/B000WU7PWO?ref=ppx_pop_mob_ap_share
I went all in and bought this outdoor propane burner. I soon found out 65,000 BTU is overkill but holy smokes does it make great stir fry. I've been cooking Chinese food for a long time but having a proper setup raised my game to whole new levels. Even my Cantonese mom and Teochew dad praised my cooking. They said they were proud of me ::tear::
As for steaming, I much prefer a steamer rack like this one. I've been using one for years in a regular pot. I bought bamboo baskets recently but don't use it much unless I'm steaming a bunch of dim sum items. The steamer rack is easier to clean and is much handier when I need to steam a whole fish or chicken. They're too big for the bamboo basket. I use baking dish on the rack and steam in my wok.
Eastman Outdoors Portable Kahuna... https://www.amazon.com/dp/B003GISCDK?ref=ppx_pop_mob_ap_share
Craft Wok Traditional Hand... https://www.amazon.com/dp/B00PUZT9MU?ref=ppx_pop_mob_ap_share
TableCraft 32405 Bamboo Handle... https://www.amazon.com/dp/B00KD6MKMC?ref=ppx_pop_mob_ap_share
You can order an adapter hose off Amazon (pretty sure I've seen them in Walmart too) that hooks a standard grill tank to those little bitty grills. Cost like $8, and a 20lb refill is a hella lot cheaper in the long run if you have the space to store a bigger tank
check the outdoor grill section at a hardware store. there are lots of flat-top grills that use propane made for outdoor use. I'm thinking of getting one. you'd still need to use it outside... [like this] (https://www.amazon.com/Blackstone-Outdoor-Grill-Griddle-Station/dp/B00DYN0438) if you've got a little patio space or a deck or something
alternatively, you can get cast-iron griddles that lay across a couple stove burners. not quite the same, but it's AN OPTION for large flat cooking surface.
This doesn't help with cleaning, but if you do end up buying a new grate, make sure you get one with hinged openings on either side. This is a lifesaver for adding more charcoal or wood to your grill after you've put the food on.
Here's the $20 standard Weber replacement grate with hinges: https://www.amazon.com/Weber-7436-Replacement-Hinged-Cooking/dp/B000WEPHKW/
For $35, here's the fancy, heavy-duty version with the removable center ring (also hinged), which works with the Gourmet BBQ System:
https://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q
I bought a 5lb propane tank earlier this year to run my coleman stove when car camping. I fuckin' love it. No more green canisters to worry about, and it's cheap to fill (5lbs is just over a gallon of propane, like 1.2). It's been on a 9 day camping trip, a weekend in Yosemite, ran a full size BBQ for a few meals in Big Bear and it's still not empty.
Edit: You'd need this to hook it to a coleman stove.
If you have a patio, consider getting an outdoor wok burner. I started doing my true stir fry outside on a covered patio and it keeps the house from smelling as well as minimizing mess.
I use this burner: https://www.amazon.com/dp/B003GISCDK/
Aside from a super hot burner, it will take a while to develop a wok/pan that has the proper hei flavor but that just means you need to keep cooking.
Humm looks intresting. Kinda like a upscale/bbq version of a pizzaque. I'll have to read more up on it. Thanks for the heads up!
Edit: ha! I just saw your user name. :-)
I think it makes sense to include these things in the scope of this subreddit https://www.amazon.com/Blackstone-Outdoor-Grill-Griddle-Station/dp/B00DYN0438
There are no new ideas anymore
It is a Weber grate.
https://www.amazon.com/dp/B0044EQM9Q/
I like that the sides flip up. I have never put anything in the center part.
I don't think you will find an electric hot plate with enough power. I use my 25qt on my stove top that is around 2500Watts, plug in electric hot plates are topping out around 1500W. If you are pressure canning and only using a little bit of water it could work though, but if you fill that thing up I doubt it will ever get to temp with 1500W.
​
A propane burner would be much better but you would need to use it outside. Something like this:
https://www.amazon.com/Outdoor-Propane-Adjustable-0-20PSI-Regulator/dp/B071ZM8YVC/ref=sr_1_4?keywords=propane+burner&qid=1563202698&s=gateway&sr=8-4
​
Nice pressure cooker, btw. That thing is a monster.
Grill Armor Gloves. Those are what I use.
Still need a hose and regulator though...
pizza stone
I'd also suggest:
https://www.amazon.com/dp/B00OXHQL3Q/ref=twister_B00GGMFK9M?_encoding=UTF8&psc=1
save your thermapen money and buy this. It works great for a LOT less money.
https://www.amazon.com/Weber-7203-iGrill-2-Thermometer/dp/B01MG2CNDL/ref=sr_1_3?ie=UTF8&qid=1498510072&sr=8-3&keywords=igrill+2
http://www.kickashbasket.com/store/product-detail.php?product_id=1
https://smokeware.com/products/stainless-steel-vented-chimney-cap
I found it! https://www.amazon.com/dp/B00DYN0438/ref=cm_sw_r_taa_E3iExbHYCBVF4. I was expecting it to be way expensive. That's pretty affordable actually.
I recently got a brand new Coleman stove but I just found this griddle and I want it soooo bad. If you're cooking for 10+ it might come in handy
https://www.amazon.com/dp/B0195MZHBK/ref=asc_df_B0195MZHBK5372281/
Edit: had to replace my old stove after my last attempt to "go camping"
Digital Thermostat Kit for Traeger Pellet Grills by Ortech https://www.amazon.com/dp/B00N109ZPM/ref=cm_sw_r_cp_api_i_ZsPDDbGYKX54D
That ortech works well. I used that before when I had my Traeger.
https://www.amazon.com/Outdoor-Propane-Adjustable-0-20PSI-Regulator/dp/B071ZM8YVC
You can pick up a grate with a removable center (or, really, myriad kinds of grates) for less than the cost of the difference between the two.
For instance, here's one with a removable center. A little more poking around will find you all kinds of different options.
EDIT: Here's Meathead's grill grate buyer's guide.
Something similar to this one on Amazon (,https://www.amazon.com/Outdoor-Propane-Adjustable-0-20PSI-Regulator/dp/B071ZM8YVC/ref=pd_aw_sbs_86_1?_encoding=UTF8&pd_rd_i=B071ZM8YVC&pd_rd_r=6eceee77-dfc0-11e8-85e4-53c850831ceb&pd_rd_w=4wn7U&pd_rd_wg=hP7us&pf_rd_i=mobile-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=926ebe02-3236-40c6-ac63-01ad178f498a&pf_rd_r=2Z527CB8DFXBRCWTSQD4&pf_rd_s=mobile-dp-sims&pf_rd_t=40701&psc=1&refRID=2Z527CB8DFXBRCWTSQD4but). Ours is round and my husband hammered the inside support arms downwards so the wok gets closer to the heat. It puts out a lot of heat and I can easily attain wok breath on it.
Thanks. For the last 10mo I have been using the Rec Tec Ultimate Blend or I use the CookinPellets in Hickory
I picked up this one back in May
https://www.amazon.com/dp/B003GISCDK
I’ve used it probably 6 times since then and it’s great! I specifically wanted the tallest model I could find to minimize bending over to cook. The linked model has extension legs.I’d definitely recommend it.
If I recall correctly, I used CookinPellets Perfect Mix in the hopper and CookinPellets Hickory in an A-MAZE-N tube to add more smoke.
Weber makes a grill for woks - https://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q/.
The bottom of the wok will rest closer to the coal grate using this grill.
This is the silicone stuff I usually use, if it helps
Any nylon one is good. I have this char broil. There are also wooden grill scrapers but I don't know how well they work.
My disdain for pellet smokers is probably no secret, but being that this was a gift, I'll tell you what I've learned from them. Don't sell a gift, especially from your father in law. That's a dick move.
There are a ton of other things you can try, but these will definitely get you started.
Here you go - FireBlack34 for Big Green Egg SMALL MEDIUM & MINI 3/4 x 1/8 Black Hi Temp BBQ smoker Gasket 15 ft https://www.amazon.com/dp/B015DAI8K0/ref=cm_sw_r_cp_api_i_fzV4DbZ87BYG3
That’s the one I got. They have different lengths and widths to work for whatever grill. I went with 3/4”. The 1/8” you’ll see mentioned is the height of the material.
I second this. We bought an outdoor PizzaQue from Amazon and never cook our pizza in the regular oven anymore.
Pizzacraft PizzaQue PC6500 Outdoor Pizza Oven https://www.amazon.com/dp/B00FYO368K/ref=cm_sw_r_cp_api_q-jkyb2FAXKDA
THIS. You are going to want to get a burner that puts out crazy heat. I really like THIS model. 64,000BTU is on the low end for wok burners (pro burners are 120K plus) but is more than serviceable for a home cook. If you are unwilling or unable to get a high output gas burner you would be best served by listening to tsdguy and getting a nice heavy saute pan as trying to use a wok on a home stove is going to be a disappointment.
I also highly highly suggest you pick up Breath of Wok it has been invaluable for my wok cookery.
If you are gonna spend as much money on Pellets as the Traeger brand costs, then I suggest go to Amazon for some CookinPellets, they have either the Perfect Mix, or Hickory
Those are twice the size bags of Traeger, so keep that in mind when comparing price.
I use the perfect mix when I'm smoking stuff. If I am just using the Traeger for heat, for example when I have ribs wrapped in foil or I'm grilling burgers, I use cheap stuff that I get at Cash and Carry. They are $6.99 a bag and basically the same as Traeger, which is Alder wood mixed with a little flavor wood.
I have used these for so much while I am using my grill. Removing grates after the grill is at temp, temp probes, whole (wrapped) pieces of meat, etc. Strongly recommended.
No, I have a gas griddle and kettle. Here is a link to the griddle, I am very happy with it. Plugging in small items into the power strip should be fine, but they do not recommend plugging in energy-heavy items like blow dryers and electric kettles since it could trip the breaker. That being said I think some people got away with it last year without tripping the breakers since it was colder than usual and the A/C wasn't working very hard.
I haven't used Traeger pellets in a long time. I have been using Cookinpellets for a few months now and I've been really happy with them. Walmart in my area also has a 20lb bag of Pit boss pellets for like 8 bucks.
​
Here is a post that I came across a while back about Traeger pellets. I have no idea how true it is, but something to keep in mind when choosing pellets
​
TLDR: guy claiming to hear straight from a Traeger rep that most of their pellets are oak/alder filler with flavored oils
No, welding gloves are shit for hot grill parts and you will end up burning yourself if you are working a smoker's fire box. You want proper heat insulated gloves like these guys here. Those will keep you from burning your hand up to 900 degrees. They work for everything, including holding hot as shit cast iron pans or for moving burning wood like log pieces you wish to adjust in a fire.
That said, if you are looking for gloves for handling the meat itself you want simple nitrile gloves with glove liners.
Not OP but this hose is what I use.
This is a double-burner stove that comes highly recommended. I have a Coleman single-burner stove.
Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5" Grills https://www.amazon.com/dp/B004BRNUIC/ref=cm_sw_r_cp_apa_i_cBBkDbQES50AT
https://www.amazon.com/Woody-Paddle-Natural-Scraper-Scrape/dp/B013S1SM4I
its a scraper
I believe so!
https://www.amazon.co.uk/dp/B009ITJT92
http://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q
Here is a link to the weber gourmet system grate. It has hinges on both sides and a removable center to add other accessories like a griddle or wok. I think it only fits the 22 inch kettle though. I didn't see one for an 18 inch.
It was actually just an ambient temperature probe. We just sat it right behind the ribs so that it would be close to what the temperature of the ribs cooked.
http://www.amazon.com/Famili-Wireless-Digital-Thermometer-Cooking/dp/B01CTZ17QO
That is the one I got. It appears to be a rebranding of this one.
http://www.amazon.com/ThermoPro-Wireless-Digital-Kitchen-Thermometer/dp/B014DAVHSQ
I have heard that this is also a good one
http://www.amazon.com/Maverick-732-Remote-Smoker-Thermometer/dp/B004IMA718
I didn't use the food thermometer because I wasn't really concerned with the temperature because I was able to keep it low enough on the grill to get a good smoke going. I kept it between 240 to 280 for most of the smoke.
I only had to use the bend test to figure out when they were done.
http://amazingribs.com/tips_and_technique/are_they_ready.html
something like this works for me.
Fair enough. Still no interest in propane, though - at $50 or even for free. Table and bin are nice if you have a need or desire for them, particularly in your case since they were free. If I was going to spend $200 on upgrades I've been eyeing the modular cast iron grate and the "Slow 'N Sear" for awhile, but haven't been able to get myself to pull the trigger.
Get one of these badboys and eat like a king out on their patio area (if they have one). If they don't go to a nearby park.
https://www.amazon.com/Blackstone-Table-Top-Grill-Tailgating/dp/B0195MZHBK/ref=sr_1_3?keywords=portable+griddle&qid=1566998646&s=gateway&sr=8-3
You could also get an electric griddle to put in your room but most hotels do not want you cooking in your room - a fire hazard.
this craycort one is supposed to be really good
I was thinking about a pair of these.
Did a quick search, this one looks like it should work:
https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.com/Digital-Thermostat-Traeger-Pellet-Ortech/dp/B00N109ZPM&ved=2ahUKEwi4iKP5lP_jAhV-HDQIHXUvD-sQFjAOegQIBxAB&usg=AOvVaw0qgStR_YNhjXiq1gCJG_pq&cshid=1565675854223
There is an app called Easy BBQ, which seems to be used on a lot of Bluetooth thermometers. I got this Soraken one from Amazon and had the exact same problems /u/ibrewbeer had.
Easy BBQ app crashes constantly and resets the graph data. Was a real bummer. I've been doing extensive research this morning and most of the smaller BlueTooth thermometers use the Easy BBQ app. So I'm trying to stay away from those.
I'm going to save up for a Fireboard eventually, but I'm going with the Weber iGrill 2 in the meantime. It doesn't use the Easy BBQ app, it has it's own app, Webber iGrill. The reviews are pretty positive for both the unit and app, and a Webber rep has reached out on Amazon and the Google Play store to those who have frequent disconnects or problems and had them return the unit for a new one, thinking defective hardware is the issue. That's solid customer service for me.
I'd stay away from any thermometer that uses the Easy BBQ app though. I'll see how this Weber iGrill does while I'm saving up for the Fireboard!
Hmm, in that case I would honestly recommend just buying a cheap propane burner like this. Cost wise it would be about the same, though if you need more gas than what is in a 1lb bottle, you need an adapter that connects to a standard 5 or 20 lb tank (not at all expensive and easy to find at walmart).
I found these were recommended with the burner that you currently own. http://www.amazon.com/Bayou-Classic-Adjustible-Regulator-Assembely/dp/B007PS0938/ref=pd_bxgy_lg_img_y
I'm not sure the one posted would work only for the fact that the burner only accepts a 30 PSI regulator. The one you posted doesn't have the regulator posted from what I can see.
Not a DIY, but I saw this at Home Depot recently for those interested in a good pizza oven on the cheap.
Pretty much. Looks something like this: https://www.amazon.com/Outdoor-Propane-Adjustable-0-20PSI-Regulator/dp/B071ZM8YVC/ref=pd_lpo_sbs_86_t_0?_encoding=UTF8&psc=1&refRID=HMG6R073DD2DJPAB6X1Z
Does Amazon ship to Norway?? http://www.amazon.com/Pizzacraft-PizzaQue-PC6500-Outdoor-Pizza/dp/B00FYO368K/ref=as_li_ss_tl?ie=UTF8&qid=1464980927&sr=8-2&keywords=pizzaque&linkCode=ll1&tag=hompiztip-20&linkId=1f85a61d1a826be7747ac48baa37db24
Purchase page for someone interested.
> I'd rather enjoy my tailgate then watch a fire and temperature like a hawk.
A good pit that maintains temperature well + one of these bad boys will make your life much better.
I think you've got the grill grate. The ECB charcoal pan is 15", and should be ~13" inside the bowl. The Smokey Joe cooking grate ( Weber 7431) is 14.5", but the charcoal grate ( Weber 7439 ) is 10.5".
You could also buy the 10" Brinkmann charcoal grate, which might work better than the Weber 10.5". Consider drilling some holes in the bottom if you do this, as it also helps airflow.
edit: use a few pieces of brick to prop the grate up a bit, otherwise. So long as there is 1" of gap or less on the outside it should be fine for briquettes.
I use an iGrill v2 to monitor my smoker temps (ambient & meat probes simultaneously). It's Bluetooth and limited range, but there are longer range options out there. Pretty useful being able to plot the temp over time on my phone: Weber iGrill 2 Thermometer https://www.amazon.com/dp/B01MG2CNDL/ref=cm_sw_r_cp_api_i_G9aGDbRNBNBKQ
Yeah, I bought a charcoal grate for a 14.5” Weber grill that’s about an 1.5” all around overhang on my chimney. After the first time using the full size grate, it was too sketchy so I bought the linked one mentioned.
Weber 7439 Replacement Charcoal Grate https://www.amazon.com/dp/B000WU7PWO/
Nah, you just need a thermometer that beeps at you when the BBQ goes outside a certain range or when the internal temp reaches a certain value.
This is the one I have, but there's lots that do it.
Then again, my ecb only lasts like 3 hrs max on a basket of charcoal so I don't use the alarms, but someday I'm gonna get me a WSM and then I'm hoping to try overnight cooks.
Weber iGrill 2. I LOVE them. They Bluetooth to my phone. If they wanted to be epic, it would work over WiFi so I could monitor from anywhere, but hey, for the price they’re great!
Here’s a link
Weber iGrill 2 Thermometer https://www.amazon.com/dp/B01MG2CNDL/ref=cm_sw_r_cp_api_i_KXkACbT9NYAD4
Hey sorry to revive the dead thread, but I was curious which Maverick thermometer you have? I was really intrigued by the bluetooth smart therms, but I'm starting to think that those won't work as well as something like this.
I use an automatic temperature controller on my WSM, but on my 22" Kettle I just use a Tip Top Temp because it's so much simpler to operate. It does take some experimentation and practice to dial in, though.
Some people really like the Slow N' Sear but they're just so damned expensive. I use a few masonry bricks to hold my coals on one side and keep things nice and indirect.
I've been sorely tempted to buy a hinge kit, but haven't pulled the trigger, yet.
I like the idea of the Weber "Gourmet Cooking System" (basically just a hinged grill grate with a removable hole in the middle) because you can put a wok right over the coals to get the kind of heat you can't get on an indoor stove.
I have the little Tex Elite and I sheared off the temp control knob by accident so I figured it was time to try a new controller. I got this one.
Digital Thermostat Kit for Traeger Grills by Ortech https://www.amazon.com/dp/B00N109ZPM/ref=cm_sw_r_cp_api_6Cj.BbBP4FX0K
Definitely a tighter temp control than the Traeger built in one.
Also just general tip keep your Traeger clean from dust. It runs wild if not cleaned regularly.
here
You’ll want a duel probe thermometer. One probe will be stuck in the meat start to finish and the other will monitor the smoker itself, so you don’t have to babysit it.
I use a Maverick Redi-Chek
These several varieties, in all different price ranges. Find one you like that has decent reviews.
Yes, light your smoker first. Similar to preheating an oven, I get the fire(Charcoal) going and once it gets up to about 200 I add the meat. The temp will drop slightly then continue to raise. If the temp is still climbing rapidly at 250 I start to adjust the vents.
I can’t speak on any of the questions about your specific smoker, but I’m sure someone will be able to help.
My last advice is don’t get a $60 brisket for your first smoke. I’d shoot for baby back ribs or a pork butt as they are both fairly forgiving and if something happens (I once dropped a fresh log of bologna of the smoker into the grass) you won’t be out a ton of money.
I see a lot of folks shitting on Treagers for some reason. I have a old one (BBQ70) and it's rock solid. It HAD the old switch the OP talks about but after I changed that controller to an Ortech Digital Controller a few years ago, I couldn't be happier.
$70 vs $1,000 was a no brainier.
The Best Gloves!
Why not just use something like this pre-built, and cheaper?
http://www.amazon.com/Bayou-Classic-Adjustible-Regulator-Assembely/dp/B007PS0938
Best burner by far. Much more efficient than jet burners. Quickest burner I've seen to bring 50+ qts of water to boil
Gas ONE 200,000 BTU Square Heavy- Duty Single Burner Outdoor Stove Propane Gas Cooker with Adjustable 0-20PSI Regulator and Steel Braided Hose Perfect for Home Brewing, Turkey Fry, Maple Syrup Prep https://www.amazon.com/dp/B071ZM8YVC/ref=cm_sw_r_cp_apa_i_M42BCbP3BQZQZ
So this exact thing on my knock-off is stripped. That disc is threaded and should screw back on. If it has been ripped off, chances are that threading is gone. What i did is apply a small ring of 550° heat resistant adhesive (glue). I bought this silicone based adhesive off Amazon and it cured in a matter of minutes. The glue was very inexpensive and I believe it was designed for gluing parts of a smoker back together.
I applied a thin-film with a toothpick, making sure to use just enough of the yucky-smelling adhesive around that threaded piece. The first time i did it, I hardly used any and that sucker didn't move for 7 months. Popped off once and this time i used the product a bit better.
Here you go: LavaLock https://www.amazon.com/dp/B01LRLELK0?ref=ppx_pop_mob_ap_share
Something like this would be ideal, but there are certainly cheaper options (just swarch for BBQ thermometer or meat thermometer). The one that OP has looks like just internal temp, whereas the one I linked has two probes, one for internal meat temp and one for BBQ temp. And it has the wireless receiver so you can monitor the temp while watching football.
There’s this;
Pizzacraft PC6500 PizzaQue Portable Outdoor Pizza Oven https://www.amazon.com/dp/B00FYO368K/ref=cm_sw_r_cp_api_i_UrHQDbYAS5A8T
Or this;
Pizzacraft PC0601 Pizzeria Pronto Stovetop Pizza Oven https://www.amazon.com/dp/B01AJJ05ZQ/ref=cm_sw_r_cp_api_i_uIHQDbSBC83YR
sorry. I probably explained it wrong. All weber grills have two grates. One that you put your meat on the the 2nd smaller one on the bottom that you put the charcoal on.
When I normally smoke on my weber grill (some people say that these 3 words should not be in the same sentence, but I digress) The top grate holds the meat to one side and the charcoal is held off to the other side with these rails on the bottom smaller grate.
So, on the bottom grate you have a portion of the grate being used by the charcoal and the rest free space. In this picture you see aluminum foil covering the bottom grate not taken up by the charcoal basket. (this is what I do) I have read that you can place some meat on the aluminum foil on the lower grate and then have 3 pieces of meat smoking.
It's called a PizzaQue. http://www.amazon.com/Pizzacraft-PizzaQue-PC6500-Outdoor-Pizza/dp/B00FYO368K
I'm using an Eastman Kahuna I originally bought for turkey frying and its terrific for my needs. I like the larger stand it comes with and I think I timed it at boiling 5 gallons of water in something like 8 minutes. Honestly don't remember exactly but it's plenty fast and still controllable. $79 on Amazon.
Eastman Outdoors Portable Kahuna Burner with XL Pot and Wok Brackets with Adjustable and Removable Legs https://www.amazon.com/dp/B003GISCDK/ref=cm_sw_r_cp_api_a8ZzybZRQFP7N
You might like a pizzaque. It’s gets way hotter than stone in oven. Makes very crispy crust for me. Have been very satisfied with it.
Would you mind sharing your dough recipe? That’s some quality crust.
https://www.amazon.com/Pizzacraft-PizzaQue-PC6500-Outdoor-Pizza/dp/B00FYO368K
This
Check this out at Amazon.com
LavaLock RTV 650 F BBQ Grill Smoker Sealer Hi Temp Silicon Adhesive 3 oz (2.8 fl. Ounce) https://www.amazon.com/dp/B01LRLELK0/ref=cm_sw_r_other_apa_i_EB8QDbNJXEBJD
And you can seal the corners where the sheet metal meet with this.
I've seen good things about this: https://www.amazon.com/Great-Scrape-Woody-Paddle-Natural/dp/B013S1SM4I but I haven't actually used it.
https://smile.amazon.com/Stanbroil-Replacement-Induction-Traeger-Pellet/dp/B06Y4JS496/ref=sr_1_10?crid=1PLMLLGFSXJU9&keywords=traeger+parts&qid=1555100212&s=gateway&sprefix=Traeger++parts%2Caps%2C242&sr=8-10
​
There's the induction fan, You can also get it from Traeger if you want to pay twice the price. The old 3 temperature controllers aren't easy to find any more. Why not get a digital board? It's a plug in upgrade.
https://smile.amazon.com/Digital-Thermostat-Traeger-Grills-Ortech/dp/B00N109ZPM/ref=sr_1_3?keywords=traeger+parts&qid=1555100920&s=gateway&sr=8-3
Might i recommend these for anyone with a Webber, you will get similar results.
http://www.amazon.com/Seasoned-Cooking-Surface-Modular-Grills/dp/B004BRNUIC/ref=sr_1_2?ie=UTF8&qid=1348535871&sr=8-2&keywords=weber+cast+iron+grill+grate
I've had the same temperature swing issues with my 'newish' Traeger. I've tried everything and Traeger support wasn't able to resolve my issue. I decided to take matters into my own hands and purchased a new controller. I just installed it this afternoon. I'll be testing it out tomorrow afternoon on a few racks of ribs. I'll report back and let you know if it was worth the cost/effort.
This is what I bought in case you are curious.
https://www.amazon.com/gp/product/B00N109ZPM/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1
It doesn't assume any temp. But you will get totally different results by using high temperatures. I was getting OK results before I started using the cleaning cycle. The quality jumped way up after i started using it.
If you don't have a cleaning cycle you might want to look into something like this
https://www.amazon.com/gp/aw/d/B00FYO368K/ref=mp_s_a_1_1?ie=UTF8&qid=1483579285&sr=1-1&pi=AC_SX236_SY340_QL65&keywords=pizza+oven&dpPl=1&dpID=41%2BJktsi1lL&ref=plSrch
I've never used one but I would try it if had no option!
Yes it works well. I had to use acetone to clean the surface before I stuck it on. This is the tape
This one is a different brand but also an excellent remote thermometer for $50ish (it goes on sale for $40ish sometimes).
I wound up with two of these and with the seals I haven’t haven’t experienced any leaking.
But I’m hoping for the some luck with my bird too 16 lbs estimated at 9hr 20 mins gotta start by 3 so I could have it done by noon
Thanks for the link. I checked it out and it says "Bear Mountain American Hickory BBQ Pellets are made with 100% hickory wood and a base wood of Pacific Northwest alder ". Isnt alder considered a filler? I would say high quality pellets use 100% hickory and thats it?
What I was attempting to ask in my original ntoe was, can you use something like this: https://www.amazon.com/gp/product/B00HEYVS2O that is 100% hickory for the first 3 hours and use something like the Bear Mountain that are good, but do contain fillers like alder?
I installed this tape: https://www.amazon.com/gp/product/B015DAI8K0/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
We went the route of black iron header and copper flex piping from the valve to the orifice. I found it less of a pain than hoses, which come in so many lengths (often too long), ends, prices and sizes.
First maybe make a mock up PVC header, with 1/2" pipe, caps, elbows, tees or what ever it takes. Once you have a good mock strapped onto your stand, then go to Lowes or such and have them cut and thread 1/2" black iron pipe to the lengths that you figured in your mock, and buy the black iron fittings in the same place. Don't forget a good old roll of thread sealer tape, but make sure to purchase the tape in this area of the store, that is generally yellow in color, and is thicker. It should say on it "For Gas Fittings".
Then head over and get yourself a roll of 3/8" copper flex, a tubing cutting tool (a must) and a tubing flare tool, and a tubing bending tool. All of these tools can be had on the cheep at Harbor Frieght, maybe with the exception of the flare tool... not sure.
I ordered my valves from Amazon. I used these which will thread one side into the 1/2" BIP header, and the other is flared for your copper line.
Also to connect a regulator such as this one that I used to the header, use a simple brass 1/2" pipe thread to 3/8" flare adapter. You will also need two 3/8" brass flare nuts per length of flex copper. Find these in Lowes or HD near all the odd "Watts" plumbing fittings.
Ok, so now start by building your BIP header from the regulator end to the other end, one piece at a time, making sure to use thread seal tape at each joint, always wrapping it in a clockwise direction of the male end of the fitting (to prevent it from backing off when assembling). You can also use some thread seal paste with it as well if you are concerned. Have a buddy help with a few small pipe wrenches.
At the Tees, thread in your control valves. These are not needle valves, but I have found them to be quite sufficient with a soft touch to get tickled down to a tiny flame, or full blast.
From your burner orifice to the valve, cut yourself a chunk of your flex copper. DEBURR both ends of the tubing, if you think you are done, deburr more and more. Without doing this well, when you go to flare the ends, you will find a poor surface, and you will have a leak. Watch this video and this video... there are quite a lot of videos that explain how to flare copper. Don't forget to put your flare nuts on first, before you flare.
Then it is just a matter of bending them with the bender, and hooking them up! Pressure test, and spray each joint with a soapy water solution to check for leaks.
Check out this album of our build for some visuals.
https://www.amazon.com/gp/aw/d/B004BRNUIC?psc=1&ref=ppx_pop_mob_b_asin_title
Can't beat it for under $15.
LINK
As some added clarity since I use the same smoker, I ordered this and used it last weekend and it was amazing. I was able to get at least 6 hours of burn. I was making ribs so it only took about 5-5.5 and there were still unashed coals left. With it I can maintain a solid 250F.
I leave the stack damper/lid fully open. And I've insulated my doors with this. And for filling in around the seams, such as the stack or the firebox I purchased this. Those both will take about 24 hours to "cure" according to the directions.
Otherwise I think it's a solid entry-level smoker and hope you enjoy it!
P.S I know someone may ask if that charcoal cage was worth it and the quality is great, the inserts turn it into a snake method cage , and it feels quite sturdy.
I am using this regulator in mine - 0-30 psi regulator . Works great, im using a burner from this guy - Lionel No idea how many BTU its rated at, but i can tell you it will melt aluminum no problem and it makes a hell of a racket when its running - he also has the dimensions if you want to make your own.
Mine is 10.5" in diameter (using two of these grates criss-crossed and bailing wire-tied). On the sides I used expanded metal (two sheets as found at Home Depot), bolted together with some legs on bottom. I made a handle out of the C-shaped bolts from hardware store. I used the Instructables UDS basket as guide.
Mine requires refilling through long smokes, but my smoker is not a true UDS (instead, it's two barrels forming a "T"), so I believe it goes through more fuel because of this. I was also limited by the door size I have though, so if you can make a bigger one, I suggest it.
I got this and it works awesome. Haven't had an issue at all.
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https://www.amazon.com/gp/product/B01MG2CNDL/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
No problem. My friend uses that one. I have no experience with it. Lots of good reviews on Amazon and on some FB BBQ pages etc. Sorry for the double link. I have this one. https://www.amazon.com/gp/aw/d/B009ITJT92/ref=mp_s_a_1_3?ie=UTF8&qid=1519875827&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=redi+chek+732&dpPl=1&dpID=51JXpQh1gFL&ref=plSrch
It was one of the first wireless ones. Little tricky at first to figure out how to select what type of meat you're cooking but it's a quick learn.
My wife got me these as a birthday gift. I grab logs with them with no problem at all. Only gripe I have is that they are bulky, but they are amazing. I highly recommend. Other people use regular welding gloves I've heard.
hi! yea i took Alton Brown's approach and modified it a bit, so that's a good place to start. i didnt like how he just dropped the whole electric hot plate into the bottom of the planter, there's no way to adjust the temperature knob without disassembling the whole structure, which is very counterproductive when youre trying to maintain a nice even temperature for smoking.
instead i unscrewed the heating element from the plastic body of this electric hot plate and re-wired it inside the planter; this way i can adjust the temperature from outside the planter without taking everything apart. the wood stakes you mentioned are therefore sitting on top of the plastic housing and supporting the planter, and are not in direct contact with the cooking element, thus not catching fire/smoking. i put the stakes/planks there to allow for some air to enter the system from the bottom of the planter.
i used a 10" diameter weber grate i had lying around from an old charcoal grill although you can find them on amazon too, and i can confirm it is made of steel. im not sure what you mean by a chrome surface, unless youre referring to stainless steel? the only real difference between the two is the heat retention properties of the material, but i had the lid on mine throughout the cooking process and kept an even temp the whole time so that wasn't really an issue for me.
smoking time is really variable for each smoker from what ive gathered. ive read people saying to smoke at 250F for 4 hours or some slight variation on those numbers, but really you just want to monitor the internal temp of the bird and wait for it to get to 165F.
I tossed my bird breast side down on the smoker at 10am and tried getting the smoking temp up to about 225-235F, but that took an hour (this was my first time, took a while to figure out how everything works out). after it reached temp i let it sit for a little while then took the top off to check on the bird (bad idea) and the temperature dropped by a lot, so i had to regain my temp, which took another half hour, putting me at 11:45am. i let it sit at that temperature for an hour, thinking that it had only cooked for 1 hour at smoking temp, and when i came to flip the bird at 12:45pm, the bird was done! in fact it was a little over-done, with breast temperature hovering around 170F. that puts the total time the chicken was in the smoker at about 3 hours at 225-235F.
i expected a longer cooking time since i was smoking at a lower temperature than what i had read online, but i guess the small size of my smoker put the bird closer to the heat source causing it to cook faster. again i think cooking time is really variable, so just monitor your meat to see when it reaches the appropriate internal temp. let me know if you have other questions/concerns, ill be happy to answer them. good luck smoking!
I have the same model and absolutely agree with everybody that said seal it first. Use the high temp rtv on the mating surface between the firebox and the smoker and the two pieces of the firebox. Then use the gasketing tape on both doors. I even went a step further and prep the surface with the flap disc on my grinder first. Lastly and I highly highly recommend start a large very hot fire in the firebox before you do any cooking and burn off the coating of paint on the firebox. You don't have to get it all off but most of it otherwise there will be a very noxious smoke coming off while you cook. I used a block of wood and scraped it off when it gets all melted to speed up the process a little bit.
https://www.amazon.com/gp/aw/d/B01LRLELK0?psc=1&ref=ppx_pop_mob_b_asin_title
https://www.amazon.com/gp/aw/d/B01F9FE60K?psc=1&ref=ppx_pop_mob_b_asin_title
Links to the two products I used
My dome thermometer doesn't work but I don't care because I have an Weber iGrill, 4 probe wireless thermometer. I use one for grill temp and the three others for meat temp. I bought the Cajun Bandit door because it looks and seals so much better. I was still losing a lot of smoke around the lid so I bought this gasket. All I did was clean the lip around the barrel and it sticks just fine. I also bought the grommet and drilled the hole for it. It's not necessary but I like it better this way.
The Redi-Chek I've been using for the last 6 years costs almost half that, and works just as well.