I have more grills than most of my friends and wife believe is logical. But over the past few weeks I've used them all for different meals. And to me it makes perfect sense. Today I smoked pork and beef ribs using a Yoder pellet grill. Tomorrow I'm making a rotisserie whole chicken using my BGE with a Joetisserie. And last week I made 3 prime sirloin steaks using an M16 charcoal grill. A week earlier I cooked a single large Tomahawk steak for two using a PK Go grill. And last week I needed to heat some already cooked chicken wings and used a Weber Spirit gas grill. Is 4 the perfect number or is there something else I need?
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Only thing that I see that would be missing is a flat top. I use mine all the time. -
You need a Santa Maria grill or offset so you can burn sticksComment
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I'll second DavidNorcross and say you need a flattop! I have 5 grills and am fairly content right. Listing them in order of use.
1. SNS Deluxe Kamado - used for smoking and charcoal grilling
2. Camp Chef FTG900 flat top (griddle) - used for lots of breakfasts, stir fry, tacos/fajitas, and other general purpose cooking.
3. Weber Performer Deluxe. Right now the Vortex seems to live in that one, and its used for wings and chicken using the vortex. It also has a SNS and is extra smoking capacity when #1 is out of space.
4. Weber Genesis II gas grill - great for quick weeknight cooks when I don't have time for charcoal.
5. Offset smoker (can also be a large charcoal grill with a 24x36 grate). This is my oldest cooker, and used to be my only smoker/grill. It is a fuel hog though, and only used these days for Thanksgiving turkey or the occasional cook of lots of ribs or butts.
I had more at one point (up to 9 at one point!), but send 3 off to live with the kids, and gave away a standard kettle to a friend whose kettle had a weld break.
At one point, for several years, I was jonesing for a pellet smoker, and had settled on the Grilla (OG), but never pulled the trigger. I've got a temp controller and remote monitoring and other than needing more setup time, got the automation itch scratched on the kamado or performer, using the temp controller to let me sleep peacefully through the night without having to manage the fire.Last edited by jfmorris; March 22, 2022, 06:07 AM.Comment
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This was a good reason to do a current inventory! My excuse is not MCS but R&D.
Pellet: Alpha Grilla (OG), MAK 2 star, GMG Davy and Daniel, RecTeq Bullseye, Woodmaster Minihog
Charcoal: 3 Weber 22" kettles, 1 Jumbo Joe, Hasty Bake Ranger, Hot Box, large and a small Gateway Drum, Cobb Grill, 2 Trees double wall egg
Jambo backyard offset
Total is 17, no gassersComment
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Now that's what I'm talking about! Now I gotta do an inventory list of mine... -
I'm ashamed. I only one pellet. I need to take home GRAND PRIZE. Just saying.Last edited by Clawbear57; April 4, 2022, 06:39 PM.
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I think more than about 4 or 5 is harder to justify by actual need vs just wanting to explore. That number, though, is easy to explain because (as you listed) there are a handful of use cases that are each pretty different from one another.
Past that it's either that someone wants something really specialized (a Santa Maria setup, for example) or just loves to collect.
Japanese knives (and knives in general) are the same way. Some of the folks over at KKF have 10-20 knives, many of them duplicate styles (several gyutos, etc). To a degree, you can explain that by differences in the knives and how they perform, but I see several hundred dollar knives on their For Sale forum that have been lightly or never used. They bought them almost as art.
Last edited by rickgregory; March 22, 2022, 10:55 AM.Comment
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BBQ is my hobby. I enjoy cooking and managing a grill or smoker. I have budgeted and saved money ever since I got married (30 years ago). My neighbor down the street has twelve older model cars. He works on them, drives them, restores them. Kudos to him.
I have 12 grills/smokers and when the 75th Anniversary Weber Kettle edition comes out......I'm buying it. Do I need it - Nope. I want it because BBQ is my hobby and I could care less if my friends or wife thinks it's illogical.Last edited by TripleB; March 22, 2022, 11:28 AM.Comment
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I'd like to get more smokers but the wife would beat me up....
Then there's....how did your 94lb wife beat you up????
....how do you explain stuff like that.
So the count sits at the BKK and a gasser.Comment
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I used the Weber Genesis gasser for a whole chicken last night, the SNS to smoke top round for sliced roast beef on Saturday, the 36" Blackstone gets worked every weekend. The only one not used was the Weber kettle, which is pretty much for extra capacity when needed. Last use was 5lbs of bacon a couple of weeks ago while 5lbs of pastrami bacon was going on the SNS.
I've got a Target 18" Weber knock off I use for searing, and a Weber Q1200 for camping.
At our little cabin, I've got my first Weber kettle (25+years old), a Weber Performer Deluxe, and a no name gasser.
Multiple grills are necessary! Cooking an eggs, bacon, toast, and potatoes for breakfast really isn't efficient on the gasser or the charcoal. Can't smoke bacon on the Blackstone or the gasser. Can't quickly fire up a burger or dogs on the charcoal. Can't smoke a pork butt and 10 lbs of bacon on the gasser or just one kettle. But with one of each, you can do it all!Comment
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Different cookers for different recipes.
Yesterday I rolled out a Chargrill barrel type that I had not used in months. I only use it for cooking chicken halves. I can pile charcoal on the end with the vent and put a few briquettes under the chicken on the other end. Lots of flavor from juice dripping on the charcoal but limited flareups. The heat from the pile of charcoal crisps the skin. This morning I cleaned it up and put it away till it's chicken time again.
The weber 22 inch is a workhorse with room for indirect cooks or putting the rotisserie on for a rib roast, a turkey or a whole chicken.
The 18 inch weber is the one for a pile of lump charcoal and a steak for dinner
The weber smokey joe is here for a trip to the park.
My gas grill is mostly used for lighting a charcoal chimney on the side burner but it's handy for hotdogs or sausages when there isn't time enough for charcoal to get ready.
The smoker is for pork butts and brisket that need low and slow.
The 28 inch blackstone griddle is for my breakfast or smash burgers for supper.
The 36 inch blackstone was bought by my wife when she realized it was roomy enough for us to stand side by side and do a stirfry or a bigger cook for when family or friends are coming over.
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Whatever number it is, a flattop definitely is a must. I have a pellet, an akorn, a flat top, an offset stick burner and they cover about all I need to do. Each one serves a purpose, my stock burner only gets fired for multiple large cuts, and the pellet is my quick start replacement for a gasser when I don’t have time for charcoal. I think most folks have something they have a lot of and other folks wonder why, this group just happens to be cookers.Comment
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I agree a flattop is needed. Beyond that you’re in the want category. I have 9 cookers in total and use them all. But in truth I could fill all my needs with just 4 of them. The rest ate just because I want them.Comment
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BBQPhil smash burgers, fried rice, stir fry, searing scallops / seafood, thin pork chops, cheesesteaks. -
French toast, grilled cheese or any other samminch, pancakes, hashbrowns, hoecakes, tortillas, quesadillas
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