(Part 3) Best outdoor grills & accessories according to redditors

Could have been using grill grates. I have some of these and they leave quite thick and prominent marks if I press the food down a bit when I first lay it down.

Get a standalone camping/wok burner and use it outside when the weather is good enough. Not even kidding.

You can get good results with ~20k BTU, sometimes even less, which are becoming more common on consumer ranges. E.g. this GE range.

So it's not really that unreasonable to have a hot enough range. Yeah of course a shit electric model from the '90s isn't going to cut it, but a recent gas range should be adequate, as long as you don't overwhelm it by trying to cook too large of a portion at once.

>Clobrieh Mench

2 seconds on google, first link https://www.amazon.com/Resistant-Clobrieh-Mench-Protection-Flexibility/dp/B01N0ZMN59

Dragon Knuckle Heat Resistant BBQ Gloves New and Improved to Withstand 1472ºF - Grilling Barbecue Charcoal Grill Tools Kevlar Nomex Cut Resistant - Great Gift https://www.amazon.com/dp/B01N37XZDJ/ref=cm_sw_r_cp_api_i_62UTDb4F8MFXY

This is the best webber add-on ever. Tons of youtube vids. Turn any kettle grill into a super effective smoker. http://www.amazon.com/Smokenator-1000-Hovergrill-Kit/dp/B0018DD2TE/ref=sr_1_2?ie=UTF8&qid=1410025581&sr=8-2&keywords=smokenator

River Country!!! To install in the WSM, I had to purchase a unibit and drill out the hole to 13/16" to fit it in, but this thing is affordable and bang-on accurate!!!! Stole the idea from T-Roy Cooks on youtube. Additionally, there's a set-screw type deal in the back where you can calibrate it - so if you wanted it to sit in the hood like I have but actually read what the temp is at the grate level, you can stick a probe in at grate level and calibrate the River Country to read what that reads- so even though it's placed in the top of the smoker, it will read the correct transcribed temp from the grate level. Couldn't recommend this therm enough.

River Country Therm


Unibit Set for drilling

Love my Pit Barrel Cooker

This shall be your next purchase.

You will need about 24" of width, 16.5" of depth and it is 6 inches tall at it's highest peak.

Once you get it down with your grill it kicks ass. If the bottom gets too hot, use strips of foil. Not a whole sheet. That stuff reflects the heat incredibly well and your bottom wont cook.

I cannot praise that damn thing enough. The right price too.

Edit: you would obviously have to pop out the bread rack.

Well, Camp Chef, Green Mountain Grills, Louisiana Grills, Rec Tec and Traeger are the brands that spring to my mind right away.

I had a Traeger as my second smoker (first was an electric.. I was never impressed). After about 5 years the Traeger fell apart and I bought a Rec Tec.. (to be fair, this was about 8 years ago and Traeger was making some flimsy stuff) I love my Rec Tec, but it may not be for everyone because you have to pay for freight shipping vs. buying locally and getting it ASAP. That makes the price go from $999.00 to something like $1200.00..IIRC.

Pros of any pellet smoker: It just works. Every time (well, nearly 99.999% of the time there are no issues), no monitoring, no temp fluctuations, just set and forget. You see these folks around here talking about products to monitor the temp while away? I NEVER worry about that. I put ribs on at 10am at 225, and at 4pm it's still 225 irrespective of any weather changes.

Cons: Some say the smoke flavor isn't as strong. I don't know enough to agree, but I can understand that sentiment.

Pros: A lot of these pellet smokers can also be legit grills. I use my Rec Tec to grill steaks just fine. I use grill grates to make sure the heat is there, and I get sear marks too.

Cons: If you like to tinker or need time away from a honeydo list/house chores.. you lose that "I need to monitor my smoker" time. It's a set and forget. The wife will be aware! lol.

link for grates:https://www.amazon.com/13-75-GrillGrates-interlocking-Grate-Tool/dp/B002MAHRAM/ref=sr_1_6?rps=1&ie=UTF8&qid=1504292399&sr=8-6&keywords=grill+grates&refinements=p_85%3A2470955011

Camp Chef: has a secondary searing system. If you want to only smoke, there are some versions of this one around that are very affordable, probably the lowest price smokers that are highly recommended: http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/camp-chef-smokepro-dlx-pellet-smoker

Green Mountain Grills: Might be the best bang for the buck. If I had to buy a new smoker today, I don't see anything beating this one for the features and cost.
http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/green-mountain-grills-jim-bowie-pellet-smoker

Rec Tec: Again, I own one, it's built like a tank and the customer service is top shelf. I had to replace the ignitor rod once, and when I called a human answered right away. They sent me a free one. http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/rec-tec-grills

LA Grills:
http://www.louisiana-grills.com/lg700.html
I don't know much about them.

Of course, there's Traeger. If they are your choice, check Costco for the best deals locally. They usually throw in a few extra goodies and their price in store is unbeatable elsewhere.

As a point of note, Amazingribs.com (where I got a bunch of links from up above) has always been a great resource. When buying a pellet smoker, check to make sure you're getting the latest model (that may not be a concern with non-pellet smokers.. but pellet smokers seem to change technology every few years)

I have one the Weber Smokey Mountain Cooker which works vey well.

I've also heard really good things about Pit Barrel Cooker though I haven't used one myself.

found 'em

http://smile.amazon.com/gp/product/B00CHO64NE/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

I bought these for McDonald's because I cleaned the grill a lot and was prone to burns. I can stab myself in the hand with these fuckers on and feel nothing. Can lean on a hot grill too.

These?

Do they get hot enough for a good sear?

Is it safe to cook on aluminum?

Setting it up.
Where to buy.
How to build your own if you dont want to spend $90 on bent sheet metal

Dragon Knuckle is the brand name. Many others that are probably just as good for about half the price.

a good wok, is about as important as a good heat source for it. as i understand, the problem is, western stove tops don't put out enough heat to use regular woks effectively. so for me, all regular asian wok's are out of the question.

teflon wok can be convenient, but still not good. yes the coating wears down, but you can't get it hot enough to do a good wok cook.

the closest thing to success i've used? dutch big ass oven https://smile.amazon.com/Lodge-L8DOL3-Handles-Pre-Seasoned-5-Quart/dp/B00063RWYI/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1487267253&sr=1-6&keywords=dutch+oven

why? on electric, or gas stove top, you just let it heat up until it starts to smoke. put a little oil in, and put some food to stir fry. by not putting much food in at a time, you allow it to get a ton of heat, closer to an actual wok cooking. scoop it out, let it heat back up, and do more.

lodge logic stuff comes pre-seasoned, and ive never had to strip mine down and re-season it. i just wipe it clean with paper towel, maybe scrape some bits off with a metal spatula or big cooking spoon, and let it dry/cool.

IF you really want an actual wok, i think some turkey fryer burners can put out enough heat to do it justice. but you'll likely want to use it outside. i thought i remember you needing around 100,000 BTU to cook on a wok well. this should be enough https://smile.amazon.com/Portable-High-Pressure-Single-Burner-Adjustable-Regulator/dp/B01LTBH2UO/ref=sr_1_3?ie=UTF8&qid=1487267502&sr=8-3&keywords=high+btu+propane+burner

edit: one thing worth mentioning. cast iron and carbon steel both rust if not taken care of. i think, given the same thickness and same dimensions, carbon steel is heavier. also, i think carbon steel conducts heat better/faster. i have not looked into using a carbon steel dutch oven. my cast iron one was $40 like 7 years ago and it has been a dam trooper ever since. i even do long cooks with tomato sauce and it's fine.

• http://product.weber.com/igrill/
  
• http://biggreenegg.com/product/half-moon-griddle/
  
• https://www.amazon.com/SmokeWare-Vented-Chimney-Cap-Green/dp/B00THO4J0C

I have the Brevill smoke gun and it's great but so is this one that is less than a third of the price.
https://www.amazon.com/dp/B01LXM1AAY/ref=cm_sw_r_cp_apa_i_pIA7Ab1C03V2F

Also don't buy the Brevill brand wood shavings, way over priced. Use pellets or shavings like these
https://www.amazon.com/dp/B000ZLY64U/ref=cm_sw_r_cp_apa_i_9KA7AbS8B99VZ

Hey man, I lived in Oregon and had to deal with the same thing. I eventually got one of the stainless caps made by smokeware. I couldn’t recommend it enough for rainy climates.

https://www.amazon.com/Smokeware-Vented-Chimney-Cap-Green/dp/B00THO4J0C

This is better than any 'guide' I found on google- thanks man! Would anything change if i were to use a gas smoker like this?

It's probably not showing because it appears to be currently unavailable.
Another poster has made it with the same device (see photos) in this thread.

Anyone here with experience on the Bakerstone Pizza Oven Box? Thinking about getting one next time they go on sale:
https://www.amazon.com/dp/B00GJIEBDO/ref=cm_sw_r_cp_api_41KhAbYHP46RY

Yeah it's really only best to do this to get the egg up to temp quickly prior to putting food in (E.g. 6-700 degrees for a pizza). They sell a bbq dragon (http://www.amazon.com/BBQ-Dragon-Charcoal-Supercharger-Fireplaces/dp/B00FPZY92A) for this purpose, but a hair dryer does the same thing. Gets you up to temp in 10-15 mins rather than one hr.

Noice! I grew up going to Mountain Mike's every weekend and dumping my entire allowance into their TMNT: Turtles in Time arcade game. How's the land of 10,000 lakes treating you?

If you can get the hang of making the dough doing pizza at home is surprisingly easy and cheap. Plus everything tastes better when you make it yourself. Everybody should at least try it at some point.

I got a friend who swears by this cast iron pizza man: https://smile.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X

Personally I prefer a traditional pizza stone because I have bad luck with cast iron: https://smile.amazon.com/Unicook-Ceramic-Grilling-Resistant-Rectangular/dp/B06XGV3RS4/

One of these days I want to step it up and buy a Blackstone propane pizza oven but that's a lot of coin to drop on an outdoor cooking item I'll probably only use a couple times a year.

https://www.amazon.com/dp/B010AHHZ3M/ref=cm_sw_r_em_apa_Hc50AbG9H7290

Ich wohne in den USA und hab keine andere Wahl. Ich habe dieses Gerät für $45 gefunden und nach etwas Ausprobieren kann ich echt respektabel Döner machen.

In den Staaten ist Fleisch extrem günstig, aber gutes Brot zu finden ist fast unmöglich- ich benutze Tortillas als Dürum-Ersatz - sind aber nicht ganz richtig. Ich muss lernen, wie man Flasdenbrot bäckt.

Aber die Kosten:

• 2kg Hänchenbrust: ~$7
  
  
• Yoghurt (für Sosse und als Marinade): ~$2
  
  
• Gurke: $.50
  
  
• Knoblauch: $.25
  
  
• Tomaten: $1
  
  
• Kohl: $.50
  
  
• Zwiebeln: $.25
  
  
• Tortillas: $2 (10er Packung)
  
  
• Queso Fresco: $2
  
  
• Chiles - $.25
  
  ~$16 reicht für 10 Döner mit extra Fleisch (billiger ohne Queso Fresco Käse, schmeckt aber viel besser. Ich have auch Gemüse Döner probiert - ist auch nicht viel teurer.
  
  
• Plus Gewürze (teuer, aber man hat die schon wahrscheinlich zur Hand

Oven Glove / Grill gloves

This one was a bit more expensive than the other amazon options, but it had solid reviews.

Here is a great go-to site for kamado cooking. I use it all the time: http://www.nakedwhiz.com/ceramic.htm

Couple of tips, high and hot for steaks is easy, get grill to about 650, sear steaks about 90-120 seconds a side, then move the steaks out of direct heat, cover the top cap and close the bottom damper and let it roast to your desired internal temp. Learning low and slow is the real art of these grills. The key is to know your grill settings well. Find a charcoal you like and learn how to cook with it. Changing charcoal type between cooks can have a drastic difference in temp and burn time. Make sure to keep your damper adjustments small. Another product I bought that is killer is this top cap. Far more precise and user friendly than the stock caps that come on these grills.https://www.amazon.com/SmokeWare-Vented-Chimney-Cap-Green/dp/B00THO4J0C

I just love it. Happy grilling, and do come over to /r/biggreenegg Lots of good cooking that will apply to your grill as well.

Amazon sells gasket stuff.

https://www.amazon.com/dp/B017XZLZEO/ref=cm_sw_r_other_apa_QkCqzbA1F5X8P

Any burner that can go at least 70,000 BTU will do a great job. That's about five times what most indoor natural gas or electric ranges typically generate on their regular (non-wok) burner. If they even have a wok burner. The Bayou Classic is a workhorse, a friend of mine has one that I've used a few times, and will easily do the job.

I have this one which is 200,000 BTU and is, well, let's just say intense. I usually run it at about 1/3 throttle max. It will burn the hairs off your arms if you're not careful. But wow, it really works. Apparently Amazon doesn't have it currently in stock, but you can find other's like it for around $100. Note the size of the burner. It's a large diameter. That means unless you have at least a 12" pan some of that flame is going to go right up the sides. Keep that in mind. The Bayou Classic has a smallish burner in comparison that has a more concentrated heat source that still spreads out plenty. What the 200,000 BTU burner excels at is large pots of water or oil. It can bring five gallons of water to a boil quickly, which if you are making beer or crawdad boils is great.

Smokeware Chimney Cap

I'm not familiar with that particular insert, but it does look very similar to this:

https://www.amazon.com/dp/B00GJIEBDO/ref=psdc_13299141_t1_B07CLVFFK5

just smaller. The bakerstonebox works well. The capacity, at 13.75", isn't ideal, but it will give you a balanced 4 minute bake on your average grill. Is it worth it? I don't know.

I know that you just got finished placing an order, but, if you don't have one already, a $10ish infrared thermometer would be invaluable for confirming how hot your oven can actually get. If you can confirm that your oven can reach 550, and if it has a broiler in the main compartment, that would make you an ideal candidate for steel plate. Steel plate will annihilate any kind of grill insert that you're considering, and if you can source it yourself,

https://www.pizzamaking.com/forum/index.php?topic=31267.0

you can have a kickass oven setup without breaking the bank. Out of everything you're considering to take your game to the next level, a $50ish DIY steel plate is, by a very wide margin, your biggest bang for the buck.

For those interested, here's a pic of the inside.

Here's a list of my mods.

• Grommet on the side for probe access: So handy! The most useful mod. I used this titanium drill bit to create a hole large enough. It took me about an hour of sweating my butt off with the drill to make the hole. I feel like this mod is a must because if you use any kind of probe this will be a lifesaver. Constantly closing and opening the lid of the smoker with the wire in the way will eventually damage the wire. With this grommet bypassing the door entirely, you don't risk damaging the wire anytime you open or close the lid. If your hand slips when opening the lid and the lid slams down, it can CUT the probe wire! Lifesaver indeed.
  
• Lavalock Thermometers x2: I bought two of these for both sides. Tested them for accuracy with boiling water and they work pretty great.
  
• Lavalock Gaskets: I used these to seal the lid of the main chamber. It helps create a seal for lower smoke leakage.
  
• Clamps: These make 100% sure you are airtight when smoking. When used together with the gaskets, I get virtually no leakage from the main chamber. One annoying thing though is that the clamp installed on the side of the fire chamber can get in the way of you opening and closing the fire chamber lid. But, overall I'm happy with them, especially for longer cooks.
  
• High Temp Silicone Caulk: This is a MUST. The areas around the smoke chamber leak smoke SO MUCH. I've used it to seal around every nook and cranny of the fire chamber and it's done wonders.
  
• Water pan: Not sure if this counts as a mod, but it's just a simple steel water pan.
  
• Oklahoma Joe Firebox Basket: The reverse flow smoker came included with this. I think the regular Highland Smoker does not have it. In my opinion, it is extremely helpful in maintaining heat throughout your cook and makes the temperature fluctuate less.

This is the guy I'm looking at picking up next, hear a lot of good things about it: Pit Barrel.

https://www.amazon.ca/Authentic-Shawarma-Automatic-Machine-Skewers/dp/B06VXCX3DT/ref=sr_1_4?ie=UTF8&qid=1504628132&sr=8-4&keywords=shawarma

Si puedes recibir cosas de EEUU hay mas baratos:

https://www.amazon.com/KeyTop-Household-Electric-Equipment-Vertical/dp/B010AHHZ3M/ref=sr_1_1?ie=UTF8&qid=1504628183&sr=8-1&keywords=vertical+broiler

I ordered this gasket for it. The old one had disintegrated long ago. I'm also considering getting a cast iron grate.

If it hasn't been suggested yet get yourself a Needle gauge Propane regulator.

I've got a smoke vault as well, although a different model, and the dial on the front is absolute shit. This addition is by far the best thing I purchased for it. My trial run first smoke of a pork butt my temperature was between 200-300 and the only way to really tell if you were making an adjustment was to open the door. losing all of your heat and smoke in the process. Smoke number two after dialing it in before the meat when on I was 265-280 for the entire cook. Fantastic change which was much more consistently timed.

Drill two holes in the lid just above grate level, one on the right and another on the left and add new thermometers like these DOZYANT 3 1/8" Larger Face 550F BBQ Barbecue Charcoal Grill Pit Wood Smoker Temp Gauge Grill Thermometer 3" Stem Stainless Steel RWB https://www.amazon.com/dp/B01H1FL2L2/ref=cm_sw_r_cp_api_i_hXBkDbD4K81RN

Yeah I also use a chimney for normal cooking. I think it would be way too hot for smoking if you light with the chimney.

Char broil makes their own diffuser which is what I have:
https://www.amazon.com/Char-Griller-6201-Smokin-Stone/dp/B009E8NATC

Do you have the smoking stone?

https://smile.amazon.com/Char-Griller-6201-Smokin-Stone/dp/B009E8NATC/ref=sr_1_1?ie=UTF8&qid=1465761524&sr=8-1&keywords=akorn+stone


The Akorn seems like it would cover both bases quite well. The only issue is that I've never bbq'd with charcoal lol.

I have a Big Chief electric that I use for fish, vegetables, cheese and all non-meat items. It won't reliably maintain temp above 200F, but it's perfect for fish, which really shouldn't be smoked over 200F. And it's completely user serviceable, so if the element goes out, you can buy one at a fishing store and replace it. Unfortunately, it's unsuitable for meat, which needs to be smoked at 200F-350F, so I have a charcoal smoker for meat.

When it comes to an electric meat smoker such as you're trying to decide on, the ideas of a beginning (inexpensive) smoker and a good smoker are mutually exclusive. Both of the smokers you mention have a reputation for breaking down due to shoddy workmanship. If I had to pick between two evils, I'd go with the Masterbuilt, because Cajun Injector is basically a food company that has a reputation for a whole host of its spot-welded barbecue/grill products falling apart with normal use.

For an electric that won't break down in the first year or two, $300 is your beginning price point with the Smokin-It 1. The sweet spot, pricewise, IMO, would be the Cookshack Smokette at $675. Good electrics are pricey.

You'll get a much better beginner's value if you go propane. Char-Broil is a good choice. You might need to seal some cracks with high temp caulk and put a high temp silicone gasket around the door space to make it airtight, but this is the only issue I've heard about it. Camp Chef's Smoke Vault is another good one.

I understand the attraction of set it & forget it, but don't think propane needs a lot of skill to operate. No matter what type of smoker you get, you'll want to get a wireless dual probe thermometer (e.g., Maverick so you can monitor meat temp and smoke temp from your pocket clip-on monitor. You can't trust any thermometer that comes attached to the smoker. Anyway, the main thing to worry about with propane smokers is to keep an extra canister of propane on hand in case you use one up in the middle of a smoke. As far as insulation goes, if you live in the north and want to smoke after September, you'll need to use exterior insulation anyway, and a windbreak.

You just MacGyver'd a bbq dragon. their clip seems a little more convenient though.

I've found that with my egg knock-off (Char Griller Acorn Kamado) the restriction of airflow is a good thing. The convection caused by the shape of these smokers is fantastic for cooking at high temps, and reducing the amount of fuel you need to use, but I suspect it's this very convection that's "grabbing" air from the vent on the top, and pulling oxygen down to the coals.

After I put the stone in place, I found that the temperature was MUCH easier to control.

It’s a cheap mod too, if you already have the stepper bit.

GrillGrates all day
GrillGrate Set of Two 13.75" (Interlocking) + Grate Tool https://www.amazon.com/dp/B002MAHRAM/ref=cm_sw_r_cp_api_i_uTDqDbZHXTX92

> https://www.amazon.com/BakerStone-AHXXX-Original-Grill-Top-Pizza/dp/B00GJIEBDO

That's pretty nifty.

There ya go. $26

Here you are sir. Drill appropriate size hole?


Impresa Products 2 Pack Thermometer and Probe Grommet for Grills - Compatible with Weber Smokey Mountain Cookers and More - Compare to Replacement 85037 - by https://www.amazon.com/dp/B07BC4TYQ5/ref=cm_sw_r_cp_api_i_c8wIDb821MBNX

The River County 5" seems like a good replacement

I mainly need the portability, I always have the option to bolt it up to a 5 gal propane tank. The price for the hose is on the steeper end, but here is a cheaper alternative: https://www.amazon.com/DOZYANT-Pressure-Propane-Adjustable-Regulator/dp/B01J63DYI6/ref=sr_1_9?s=lawn-garden&ie=UTF8&qid=1549377248&sr=1-9&keywords=Propane+Hose+and+Regulator+High

You mean something like this for cold smoke? I've been wondering how much flavor something like that imparts. May be nice to add to sous vide briskets, ribs and other traditionally smoked meats. If it works.

If you're looking for a compromise between electric and charcoal, go gas. I use a propane smoker and it's super easy to use. You don't need to baby sit it, just add more wood every 45 min-1hr. I have the Char-Broil Vertical Gas Smoker. It's the refrigerator type you're describing. Comes with 3 cooking grates.

I use this one: https://www.amazon.com/Char-Broil-12701705P1-Vertical-Gas-Smoker/dp/B004J66WWG/ref=sr_1_1?ie=UTF8&qid=1486686832&sr=8-1&keywords=vertical+gas+smoker+charbroil

https://www.amazon.com/dp/B017XZLZEO/ref=asc_df_B017XZLZEO5039330/?tag=hyprod-20&creative=395033&creativeASIN=B017XZLZEO&linkCode=df0&hvadid=167145798705&hvpos=1o1&hvnetw=g&hvrand=16335783961658169997&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9010941&hvtargid=pla-304998770550 I used this. And yea you need two packs

Adjustable regulator similar to this:


https://www.amazon.com/DozyAnt-Pressure-Adjustable-Regulator-Appliances/dp/B01J63DYI6/ref=sr_1_3?ie=UTF8&qid=1497169658&sr=8-3&keywords=adjustable+regulator

https://www.amazon.com/Resistant-Clobrieh-Mench-Protection-Flexibility/dp/B01N0ZMN59

Pretty expensive

I believe these are the gloves

https://www.amazon.com/Dragon-Knuckle-Resistant-Gloves-Mitts/dp/B01N37XZDJ

Check out the ones they're compared to. Same properties
https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.com/Resistant-Clobrieh-Mench-Protection-Flexibility/dp/B01N0ZMN59&ved=2ahUKEwie06Kj9-veAhUsxVkKHU-rCPYQFjACegQIBxAB&usg=AOvVaw3gGMF8rsVDLllk81jbHZB0

What about a cool smoker https://www.amazon.com/Gourmia-GSM160-Portable-Infusion-Enhance/dp/B01LXM1AAY

https://www.amazon.com/dp/B06XGV3RS4

This is the one I got. Super sensitive.
https://www.amazon.com/dp/B01J63DYI6/ref=cm_sw_r_cp_apa_i_-Kw2CbWWN69EJ

Dragon Knuckle

Gromet

Gromet https://imgur.com/a/LUm2luQ

Impresa Products 2 Pack Thermometer and Probe Grommet for Grills - Compatible with Weber Smokey Mountain Cookers and More - Compare to Replacement 85037 - by https://www.amazon.com/dp/B07BC4TYQ5/ref=cm_sw_r_cp_apa_i_CcXZCb1AF0HA6

Krylon K01618777 High Heat Satin Black https://www.amazon.com/dp/B000YQ0BNQ/ref=cm_sw_r_cp_apa_i_jjXZCb1MKDZCZ

If you arent concerned with technology, then by all means grab something like this guy. I bought one that I put in my WSM to replace the shit one that they sell it with. The probe is a little short so you may see temps 5-10 degrees different than they are at grate level but that's no big deal

Info | Details
----|-------
Amazon Product | DozyAnt 3 3/20" Larger Face 550F BBQ Barbecue Charcoal Grill Pit Wood Smoker Temp Gauge Grill Thermometer 3" Stem SS RWB
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.

Solve problems with both temperature keeping and smoker space ... http://www.amazon.com/Smokenator-1000-Hovergrill-Kit/dp/B0018DD2TE

These are good, versatile grills and are great for smoking stuff for single-family meals. They're good at holding their temp in colder, windy climates. The only real down side is the relative lack of space due to the thick walls. The cooking grate itself is a little under 20", which isn't much of an upgrade over your Kettle. Your Weber Kettle is a fine grill, so duplicating functionality here doesn't gain you much unless you really want a backup.

For $300, you might consider something with more cooking space. I would suggest a Pit Barrel Cooker or even an 18" WSM

Answering a couple of questions: Zero ash because there literally are none once the coals are full orange. The chimney can be seen [HERE] (https://smile.amazon.com/gp/product/B01N7FO8F5/ref=oh_aui_search_asin_title?ie=UTF8&psc=1) and this is the FAN.

I filled the chimney about a 1/3 full with charcoal and with the fans assistance the coals were bright orange within minutes.

Its actually more than a stone but here you go! You just need to make sure that your grill is capable of getting hot enough 800+ degrees. It's no UUNI but it worked well for me!


Amazon link

char-broil vertical gas smoker

I would recommend the Pit barrel Cooker ($300) if you can swing it.

Additionally, amazingribs has a great database on grills and smokers.

Because you haven't bought any? They exist.

Seconded. I don't have one but I've used one and I was legitimately shocked by how well it works. It seems so simple.

You won't get quite the capacity of a WSM but you can make up most of that by adding a Hovergrill.

If he is a griller: a grill light, grill gloves, an apron(goofy or practical), a nice cutting/serving board

This one - a vertical propane smoker.

I replaced my daisy wheel with one of these years ago. I think it works better than the daisy wheel, in general, and I don't worry about rain at all anymore (or snow, as I'm in NH).

http://www.amazon.com/SmokeWare-Vented-Chimney-Cap-Green/dp/B00THO4J0C

I was thinking something more along these lines, that way I can use it for other outdoor cooking which requires extreme heat (woks, brewing beer, frying large birds, etc..)

Thanks! Is this the deflector? https://www.amazon.com/gp/aw/d/B009E8NATC/ref=mp_s_a_1_3?ie=UTF8&qid=1519660334&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Akorn+deflector&dpPl=1&dpID=31CljtEArKL&ref=plSrch

I heard that about the temp being hard to drop -- I'll try to be conscious of that. I want to get it now so I'll hopefully have a decent idea by time summer comes.

Any probe you recommend? I have a thermapen, so set on the instant read.

Appreciate the advice!

It’s basically a clip on, electric fan. Wind + coals = higher temps for cooking. Check it out

This is the stuff I used. Not as a replacement, but in addition to what came with my Akorn to seal it up. Worked well.

I purchased two of these and have been quite happy with the accuracy. I did the boil test and they were within a ~1-2 degrees.

Here Full disclosure I'll get a couple pennies if you use that link

The jar thing sounds nice. You might want to get one of these smoking guns that are used in restaurants

This One Isn't bad

I installed one of these last weekend and calibrated it to the probe temp at the grate. The iGrill2 wireless is great but its nice that I can just glance at this one from across the patio (at 5" diameter its pretty easy to see).

Just a former dishie and not endorsing this particular product, but you want a vertical rotisserie grill similar to this one or this one. Has the added advantage that you can also use for doener and shwarma.

(Have one that works great and that was only 30 EUR through amazon.de, but I cannot find it on amazon.com)

Responding to you as well as /u/DiabolicallyRandom (as you posted similar comments):

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I understand the intent of Fakespot's grade (judging review quality, not necessarily product quality), but I still stand by my assessment that it doesn't work. One example (of MANY products I could list since using the plugin): https://smile.amazon.com/Classic-Pit-Barrel-Cooker-Package/dp/B00BQMDZYY?sa-no-redirect=1. Pit Barrel Cooker - an incredibly great smoker (I own it). Has a cult status right now, as reflected by the reviews. I've just had Fakespot re-analyze its grade, which remains an "F". I've looked through dozens of the reviews (almost all 5 star) searching for review stuffing, or brand new reviewers, and I can find zero evidence. 846 reviews - that should be more than enough for Fakespot to statistically make a fair grade.

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Fakespot - "F" for reliability.