The flavor bars take the place of rocks, and work just as well in my experience. Plus, you don’t have to replace them as often, and they don’t get quite so dessicated with use.
Sort of a nice way to say grease pits. They contain drippings and allow the grill to burn it off, giving off smoke, with the excess usually going into a collection container.
While we’re at it, let’s be clear about terminology: what you’re buying is a grill. When you cook on this, you are grilling. When you have a party in which you grill things, it’s a cookout. “Barbecue” is meat cooked for a long time with low heat and smoke, which can be done on this sort of grill but is difficult.
I’m another Weber partisan. My previous Genesis went strong for ten years of benign neglect (that is, I never even covered it up in the winter) on the original burners. It could be rehabbed for not very much, but I replaced it instead because we have a natural gas hookup that I wanted to take advantage of. We use the gas grill about four times a week nine months out of the year.
Keep this in mind as well–if you’re planning to be where you are for a good long while it might ultimately pay you to get a NG hookup installed. I’ve noticed no difference in heat or function, and I don’t have to worry about running out anymore.
I also have a Weber Kettle for when I’m in the mood for charcoal. I lust for the Big Green Egg, but they’re just kind of extravagantly expensive. Someday I’ll figure out a way to justify it, but right now I’m not quite there yet.
My recommendation is a mid level Weber gas grill plus a Weber Smoky Mountain for ribs and briskets and other charcoal smoky goodness things. They last forever, parts are plentiful, and the learning curve is shallow.
Look up Gary Wiviott and his book Low and Slow for how to get the most out of the WSM.
Low and slow is my bible. Best $25 I ever spent on a book about food. I had been through about a dozen BBQ tomes with titles like “Best BBQ Book Ever” and “The Last BBQ Book You Will Ever Need”, etc. and I still had no idea how to simply smoke a chicken or some ribs, or how to make a rub. Gary fixed all that.
That said, I don’t own a WSM … yet. Even with the $50 Brinksmen smoker from Home Depot, the BBQ is great. The WSM is a lot easier to control and will last a lot longer, from what I hear.
We use our propane grill all the time in the summer when we want to cook something without heating up the house. It’s an outdoor stive. Even if it didn’t give any special flavor (which it does) the ease of being able to just toss some meat on the grill without worrying about smoke and heat in the house is worth it.
Careful: terminology differs from region to region, and country to country.
No one I know “grills” on a “grill” or has a “cookout.” The only word ever used for any of this is barbeque.
Yeah, but in this case, preserving the distinction between barbecue and grilling is more useful than respecting regional differences, especially on an international message board.
Further nitpick: It’s spelled barbecue, not barbeque.
Not in Canada.
In the US I see the two spellings used pretty much interchangeably, and with the same frequency.
This - a thousand times this -
In that case, other regions and countries are simply wrong.
Ask Alton Brown…
Part 1
'cause he actually explains why he’s recommending things so you know if it applies to your situation. Grill discussion starts around minute 8 of part 1
Part 2
No, it isn’t an issue to store propane tanks in your garage. Just make sure it isn’t in a place that puts it in the path of your car.
Ever seen a garage fire with a propane tank?
I saw a propane tank cook off in a garage fire once.
Impressive.
Same here. Since I’ve bought a Weber kettle and a Smokey Mountain, I have literally never used my propane grill. It’s been going on eight years now. But this is totally a personal thing. I could understand how most people find it inconvenient. It is slightly more work, yes, but I love building a fire and cooking out on coals and wood. It’s very relaxing for me.
Yes, keep the tanks out of your garage (and deck, and patio) in case your house burns down. While you’re at it, get rid of any pesky natural gas lines.
Well if you can’t recognize the difference in risk between a tank containing several gallons of compressed flammable gas in a fire and a 3/4" diameter pipe at about 2 PSI I doubt there is anything anyone could say to change your mind.
You can’t, because it’s a silly argument. If your house is burning down, you’re pretty much fucked either way.
There is nothing wrong with keeping a propane tank in your garage.
Also, I have to admit, I really like the whole retro feel of the process. On the back porch with a beer, grilling on my Weber. I feel like Don Draper (but a little drunker).
At Casa de Lightnin’, we’ve got both a propane grill and a Big Green Egg. The propane is faster and easier, and we use it mostly for hamburgers and such. The Egg, though, is for making meals. It’s simply fantastic.
It’s a bitch to move, though. The damn thing weighs like 500 pounds.