I’m still new to 2 zone cooking, but I’m finding the kettle 26 with slow n sear to be extremely versatile with really good capacity.
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I know it is over the price range but if you are willing to go a bit more then I don’t think anyone has mentioned Engelbrecht Baten yet. If I had the extra $ that is something I would be looking at.
https://grillsandcookers.com/collect...ts/braten-1000
https://amazingribs.com/grill-smoker...eries-original
Timcee just posted this:
Also you might check out Meadow Creek. They have a couple that might work.Last edited by Nate; November 18, 2018, 07:12 PM.
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Club Member
- Feb 2018
- 2816
- Northshore MA
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Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
Just ordered a PK360 today. Should arrive Monday. The primary purpose of this grill is two one grilling. I have the Egg to smoke and I am getting the Humphrey's Queb'd Box very soon so my smoking requirements are met. The only thing I would consider is selling the Lrg BGE and upgrading to an XL BGE.
I'll be firing u the Egg tonight to cook some chicken thighs.
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Club Member
- Jun 2016
- 394
- Aurora, IL
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Smokers & Grills- Weber Original Kettle Premium 26"
- Weber 22" Performer Deluxe
- Weber 22"
- Weber Smokey Mountain 18.5
- Weber Smokey Joe
- Char-Broil Promo H2O Smoker
- Cal Flame P Series P4
- Coleman Road Trip Grill (Tailgating)
Thermometers- No name brand
- A wireless unit - not sure of the brand
Accessories- Slow 'N Sear
- Drip 'N Griddle Pan
- Bar-B-Que PartyQ
- Weber Rapid-Fire Chimney
- Smokenator
Beverages- Beer: Sam Adams, Heineken
- Other: Tequila, Margarita
Hobbies- Grilling / Smoking & Cooking
- Work Working
- Home Improvement / DIY
About Me
Real Name: Wayne
Location: Aurora, IL
Occupation:- Software Engineer Manager - Home Automation, Security / Access Control & Video Systems
How about Lone Star Grillz, 24x30 or 24 x 48 (A tad over your price) don't forget shipping will be $400~500. I have been on the fence for a few years about these. https://lonestargrillz.com/
I have been tempted to go with two 26" Webers - talk about dual zone! Home Depot has them for $299 currently.
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Old Glory yah the shipping is a killer. I have looked and debated this for several years. It seems like you have to spend 2k or go with something like the Char-Broil CB940X. I'm thinking of drawing up what I want in CAD and getting bids from local fab shops at this point. Interested in what you decide to go with.
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Founding Member
- Jul 2014
- 5543
- 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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
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, I realize I’m a bit late to the game .... but here you go ..... in that price range, a Hasty-Bake Gourmet is what you want. I say this as a very proud and prejudiced Hasty-Bake owner. I’ve had mine for almost 10 years now. I have cooked just about anything you can think of on it. I cook 2-4 times a week. It ranges from burgers to chicken teriyaki to roast chicken to tri-tip to steak to SLC ribs to beef short ribs to all sorts of rotisserie items to brisket to 4 big pork butts at once and much more. This thing can cook anything. And the amount of food you can cook on it is amazing.
Here’s a few photos of different cooks to help you make the right choice ;-)
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
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
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