I just found this site last week, and I am addicted for sure. I have used my Weber Kettle in a 2 zone method the last couple of nights, and WOW!!! I would like to ask a question to all, I have a char-griller trio that I have, and it needs a lot of love, I have read the upside and downside to COS like this one, but I wanted another opinion. Glad to be here.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome to The Pit SoundDude. We're glad you're here! I have no experience with a chargriller trio or similar, but I'm sure others will chime in. Is this photo what you have?
SoundDude I had one of those Chargrillers and liked it as lot - especially the gas grill with cast iron grates. I also liked the up and down grilling feature on the charcoal side. The stick burner on the side took quite a bit of attention for low and slow. The thing I hated about it was needing to keep it covered, and the Charl-Griller covers designated in a year or two. I gave mine to brother-in-law when I got my large Big Green Egg, since I wasn't interested in accumulating an arsenal of cookers. I think it is a good cooker if you can cook under a covering and don't mind staying up to tend the fire for low and slow. I have learned a few tips that could improve the low and slow feature.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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.
Welcome to The Pit SoundDude! Nice to have you here, and we're glad you're addicted! Any commercial grill can be used to make great food, some need mods, some just need varying levels of TLC and skill. Between Meathead's in-depth articles on operating various cookers, fire control, recipes, meat science, and the help of the good folks here, you're in good hands.
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
SoundDude, Welcome to The Pit! You have just Enrolled in the BBQ Univ! I too use Weber Kettles and have for over 40 Yrs! The first 35 Yrs were a series of accidents tha I force the family to eat! Things Improved some after a BBQ Bootcamp I attended 3 Times, I am a Slow Learner! Significant Leaps in Progress were made by joining AR.Com and the Pit Club in particular! You will find the Pit Boss, the Moderators, Meathead and the Membership at large More Than Helpful! Now back to your question I also have COS, I have Modified it and will hang onto it forever for Larger Cooks! Get yourself a S 'n S for your Weber, a good dual probe Thermometer (Maverick 732 or 733) and a Thermapen Instant Read Thermometer and you are in Hog Heaven For the Summer! Eat Well and Prosper! From Fargo ND, Dan
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Thanks for all the welcoming messages. I have been offline for the past week or so, but that is a story for a different day. I appreciate all the advice. Danjohnston949 I grew up in the F-M Area, my parents still live there. Small world. I will definitely be buying a S&S, I have been hinting at the wife as a fathers day gift. Again, thanks all. I'm really looking forward to learning from you all.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
SoundDude and oh that fuzzydaddy! I broke in on that COS. Lots of work is right, but I figured out 225 and then the magic happened. That COS is some work. I simply use kettles now and it's even more glorious. I am still in debt to AR for teaching me who to tame that demon and "be in the business of delicious." SnS coming up. "Pit people rock" I have access to great chefs but....... This is BBQ and these people do amazing things with food all the time. The addiction is real my friend.
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
Welcome! I lived with my uncle for a couple of years on an orchard not far from Cowiche, beautiful country. Now that I think about it, why did I move back to Nebraska?
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