A recent but short-lived Wisconsin thaw has got me thinking hard about upping my BBQ game once the weather turns for good. Step 1 was a membership here. 
Step 2 is replacing our grill. We have a 24" Kingsford brand charcoal grill. It has some handy features, like an ash-catcher, a door for adding briquettes, and a crank to raise or lower them. But the metal is cheap, and the back panel has about worn out. Plus we have two carnivorous boys aged 6 & 8 who are getting more rapacious by the day. My wife, on the otherhand, tends to prefer a vegetable option. So, I'd like a little more room to maneuver.
Right now, I'm between getting a 22 or a 26 inch Weber kettle, but leaning 26. I like the additional space of a 26, but I wonder whether I actually need it. Plus, the 22 seems to have more fun accessories. But I did see a rumor that a 26 inch version of the slow n sear may come out this spring.
As for what I grill: steaks, burgers, chicken, and lamb on occasion. I'd like to get into smoking and rotisserie-ing too.
Step 2 is replacing our grill. We have a 24" Kingsford brand charcoal grill. It has some handy features, like an ash-catcher, a door for adding briquettes, and a crank to raise or lower them. But the metal is cheap, and the back panel has about worn out. Plus we have two carnivorous boys aged 6 & 8 who are getting more rapacious by the day. My wife, on the otherhand, tends to prefer a vegetable option. So, I'd like a little more room to maneuver.
Right now, I'm between getting a 22 or a 26 inch Weber kettle, but leaning 26. I like the additional space of a 26, but I wonder whether I actually need it. Plus, the 22 seems to have more fun accessories. But I did see a rumor that a 26 inch version of the slow n sear may come out this spring.
As for what I grill: steaks, burgers, chicken, and lamb on occasion. I'd like to get into smoking and rotisserie-ing too.
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