I bought 8 new kettle grills today. The photo shows unboxing the first one. Im going to use them for (level 1) bbq classes (yes, there will be advanced classes too). I checked several suppliers (Weber, Rösle, Napoleon). But in the end I went with this no-name brand. It costs a third of the others, and I can fit an SnS in each. It’s basically a Weber clone. If they last 2 years I’m happy.
It’s gonna be fun cranking out some awesome Q on these cheap grills, to show the students (to quote Cesar Milan): "it’s not which tools you use, but how you use them" that matters.
Good times ahead! Will report back with more photos soon.
Gonna give the first one a few trial cooks at home first.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
This is a super cool idea Henrik . I remember not long ago when you got the SNSs. I’m guessing these are the cookers to house said SNSs? ......Wonder what it would cost to fly to Sweden for a class? 🤔🤔🤔
So, overall it 'feels' good. There are a few minor differences compared to the Weber:
1. the grates doesn't flip open to replenish fuel (for the SnS). No biggie, I could either buy a replacement, or leave it as is.
2. The ash catcher is smaller. No big deal either, I can empty it after every cook should I have to.
3. No ash wipers. Instead there's a concave sheet metal 'disc' to catch ashes and avoid clogging the bottom vent. We'll see how it works.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Smart man! Didn't think of that. Yep, they're missing. Also, I noticed that the lid doesn't provide a snug fit. But I'm gonna line the edge with some felt gasket anyway (for the Kamado Joe/Big Green Egg).
Yes, it has been there since 1910. It is really good when it’s cold outside. And it looks nice too. We had one more, but previous owners got rid of it :-(
That's unfortunate, Henrik, but I'm glad you get to enjoy the one you do have. I heat the main floor of my home with a wood stove and I enjoy that very much.
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