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seawaspMy 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.
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Date: 2011-05-07 10:59 pm (UTC)We've got it sitting on the concrete patio under the upper deck. We've got a cover for it for the winter, but we've used it often enough in the snow that we've not used it.
Instead of using wood, it uses pellets made of compressed sawdust. I've got 3 bags in the back of the car right now, two of hickory & one of apple. It has an electric igniter and powered auger that take the pellets into a fire box. The temperature setting determines how fast the auger moves pellets in to fuel the fire.
There is another company that makes pellet grills that is a little bit cheaper than Traeger. I think they are called Green Mountain.
Another option would be Big Green Egg. They are big ceramic grills that use charcoal. They can get up to 800 to sear a steak or pork chop. Downside: they are extremely expensive. They also extremely durable.