Daily use "just get it done" grill/smoke/rotisserie - Weber kettle with SnS and rotisserie ring.
Cooking for families/hanging out with the boys (King of the Hill alley) - PBC (also the main bacon maker).
Full showoff/high end BBQ - KBQ (sometimes supplemented with SVQ to save on wood).
On the list - good gasser...maybe the Weber Spirit (if I can sneak it past purchasing/logistics...)
I just got a PBC and wow! It's no wonder the guys rate it so highly. Damn near foolproof. Or me-proof. Made some ribs on Saturday right after picking it up. They came out perfectly. Had some leftover and they were just as good the next day.
Tonight it was pork tenderloin (and asparagus). I just wrecked another restaurant item for my wife. So far she likes my ribs, steak, salmon, lobster, burgers and pork chops better than what we get at restaurants. Add pork tenderloin to the list.
I have never had anything work so easily. We're in Minnesota so it has been cooler but really no real changes except cracking the lid just a bit.
I had to vote for my wood burners but they really go hand in hand with my Santa Maria. I use the two together now in a lot of my cooks. I was surprised that nobody voted for the Santa Maria.
Thanks again for participating. Like the choice of meats, the results of choosing your favorite cooker was not what I expected. I really thought Kamados and drum or bullet smokers would show strong, seems like a lot of folks on here use them. Kettles being number one shows the popularity and resilience of Mr. Stevens design, even 60+ years later !!
I had to cast my vote on the stick burners. The one big drawback is that you have to tend to it, it's very far from "set it and forget it" like a Weber+SnS or a BGE is. BUT: the quality taste it produces is out of this world. I can do a very fast direct heat cooking in the fire box, or I can do low 'n slow in the main chamber, or somewhere in between. That pure smoke flavor is impossible to beat. So that's the one it's gonna be.
Bonus points: from the time I light that match til it's up and running at 240° F takes just around 10 minutes. THAT's very hard to beat with anything but a gasser.
"Bonus points: from the time I light that match til it's up and running at 240° F takes just around 10 minutes. THAT's very hard to beat with anything but a gasser."
Anyway, believe it or not, Santa Maria. My kettles get used at least 3 times a week. My grill get's used every week. I do something Santa Maria style a couple times a year, over open fire with a tripod suspended grate. It's my favorite because it means I'm doing something unusual, big and have set the expectations bar high.
Doh...missed another poll. 😢
My #1 is my stickburner. It’s a good bit of work tending the fire, but I’m so in love with the quality of the smoke flavor it’s worth it to me!
My #2 is my charcoal grill. This one definitely gets used more often - I wish I had time to smoke more, but I’m still cooking with fire, so...and sometimes I use wood in it too.
Comment