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My backyard grill is pretty much shot; I can sorta cook around its faults but I really need to get a new one.
I'd also like to do some real meat smoking instead of trying to fake it with a slow-cooker.
But I don't know how to tell (A) which smokers are good for my purposes (I'm not doing it as a business, just for a medium-large family), and (B) which grills/smokers/grill-smokers are going to SURVIVE. I don't really have a good place to park it when not in use, so it has to survive standing out in the weather, and -- being honest -- given the time and "run run run" life I have currently -- I'm not really going to do much in the way of cleaning in many cases, just let the stuff burn off and scrub away the major pieces as needed and empty anything at the bottom.
So it's got to be really tough, long-term survival. Gas or charcoal/wood is okay, though getting wood is going to be something of a pain here . OTOH, I'm not sure how you'd do "smoker" with gas.
I'd also like to do some real meat smoking instead of trying to fake it with a slow-cooker.
But I don't know how to tell (A) which smokers are good for my purposes (I'm not doing it as a business, just for a medium-large family), and (B) which grills/smokers/grill-smokers are going to SURVIVE. I don't really have a good place to park it when not in use, so it has to survive standing out in the weather, and -- being honest -- given the time and "run run run" life I have currently -- I'm not really going to do much in the way of cleaning in many cases, just let the stuff burn off and scrub away the major pieces as needed and empty anything at the bottom.
So it's got to be really tough, long-term survival. Gas or charcoal/wood is okay, though getting wood is going to be something of a pain here . OTOH, I'm not sure how you'd do "smoker" with gas.
no subject
Date: 2011-05-07 10:11 pm (UTC)no subject
Date: 2011-05-08 12:39 am (UTC)If you are really charcoal-phobic, there is a gas attachment for them, and, indeed, pure gas versions that still allow for charcoal/wood smoking.
We've had ours (one of the charcoal versions) ... errr... 20ish years or so, in a high-salt environment, and it is fine.
Note - ensure that you get the right sort of Weber. The D Weber series are all good and well, but prone to run-on and often prompts the completionist urge with many accessories and spin-off items. Not to mention frequently burning up the best of the accompaniments, although many claim that that just highlights the quality of the main dish.*
*My apologies to the barflies who just lost their drinks over that. No, I will not buy you a new keyboard, either.
no subject
Date: 2011-05-08 12:43 am (UTC)no subject
Date: 2011-05-08 12:57 am (UTC)