I had a Weber 26" and loved it. You can cook a lot on it. I gave it to a friend after I got my sidebox smoker and needed more room on the patio, but now I wish I had it back. It's so versatile.
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Would it be weird to add another charcoal grill?
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Just a small update. As I go back and forth on my decision (weber 26", Hasty Bake and the Judge), I have a new wrinkle to add.
One of the challenges that I face is food allergies from 2 family members. I have gone to some great lengths to do what I can (avoiding certain spices completely for example).
One thing I have been thinking about is being able to cook over a fire/coal bed and having no grate over the top. Kebabs for instance. The reason is I can cook certain things for members with no allergies and kept it separated from other foods. By removing the grates I can cook over the fire and the food never comes in contact with the grates.
I think all of the above could be viable options to do that in some manner? Looking for any thoughts on that approach/method.
Hope that makes sense. Its Friday and work was brutal so my brain is a bit mushy today.
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Moderator
- May 2020
- 5352
- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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Founding Member
- Jul 2014
- 6159
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Well, as a guy who has an SnS Kettle, a WSM, and a Hasty-Bake ..... I think you a scholar, gentleman, and all around genius for considering that combination :-)
Also, you can often find a used Hasty-Bake in good shape for sale. Optimists are forever buying them and then discovering they aren't really that into cooking brisket every weekend.
My happy little family - Hasty-Bake, SnS Kettle, WSM 22, and Blackstone Pizza Oven
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Club Member
- Sep 2015
- 6227
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
I don't understand you people. This young man asks for help, and you actually offer reasonable advice? Why don't I get that treatment? OK, Jason, this is what we usually advise. I know you love your kids, but they will be ok. What you really need is this:
So what if your wife leaves you penniless and you can't afford to put anything on it but cheap, Bar S hot dogs. Just look at how beautiful this thing is.
This is what I expect from my AR peeps.
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Another photo by a grill manufacturer that shows every square inch of the grill grate filled with every manner of food all cooking over the same fire AND a rotisserie with two perfectly cooked chickens spinning above all of that food. (How would enough heat get past to actually cook the chicken?) These pictures just kill me. 🙄🤦♂️🤷♂️
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I bought one of these Chargriller Legacy grills at Lowe’s seven years ago. I had to put felt seal on the lid and use high temp sealant where the legs meet the body. It has held up surprisingly well outside with just a cover in Florida( on my second cover and about due for a third). The only slightly annoying thing is the charcoal tray is slightly twisted but it hasn’t made a difference cooking anything. With those couple mods it is a sleeper value grill. I love being able to adjust the charcoal up and down. It’s easy to set up two zones as well. It has a metal lip (about 1/2”) all the way around the bottom half that you could set kabob skewers on as well. I got it as a temporary solution and it has definitely exceeded my expectations for longevity.
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