Hello and Cooker Advice

[ctkanes]

Hi everyone, while not new to the site, I am a new member, and have been doing some research and reading of your delicious adventures and exploits! My wife got me a PBC last year, and I'd now like to get into charcoal grilling. I don't have the space or budget to collect a lot of different cookers, but would like one good charcoal grill to complement the PBC and gas grill I currently have.

I've narrowed it down to either a 26" Weber Kettle or a Hasty-Bake Legacy 131 or Gourmet 256. I like the look and versatility of the Hasty-Bake, but not the price. The 26" Kettle would give me almost as much capacity for hosting large parties (which is why I've ruled out the 22" Performer), but does not have any built in shelving, and needs add-ons to make it more versatile. Any thoughts on either cooker, or another option I should consider, is much appreciated! Thanks!

[LarryO47]

Welcome from upstate New York

[Nate]

Welcome from Indiana.

Im a big proponent of a Kettle with Slow'n'Sear make a great combination with a PBC!

[Jerod Broussard]

The 26 with a slow 'N sear is the bomb. Great compliment to the PBC and works great when you really don't have enough meat that requires PBC capacity. Add the grilling capabilities and it is a slam dunk.

[DWCowles]

Welcome ctkanes I have to agree with Nate and Jerod Broussard a Weber kettle (22" or 26") and the Sliw n Sear is all you need.

[MBMorgan]

Welcome to the Pit! I'll second the recommendation for a 26" Weber with SnS.

[Mr. Bones]

My opinion? 26" Kettle, definitely 26" Kettle with SnS!!!
</rainman>

[EdF]

Listen to that guy! He knows of what he speaks.

[lschweig]

A hearty welcome from Illinois and agree with the above advice.

[tbob4]

Welcome from Northern CA. I think ecowper may have both so I'm hoping he weighs in. You can't go wrong with the advice you have above. Those who have given you their opinions are A1 folks.

[rgriffeath]

26" Kettle with the SnS is the way to go 👍

[ecowper]

Welcome ctkanes glad to have you here! Like tbob4 said, you have got some great advice from some fine folks! But I figured I'd chime in, too :-)

At this point, I currently have a Hasty-Bake Gourmet 256 and a Weber Smokey Mountain 22.5". If I started with a smoker, like you, and wanted to add a charcoal grill a lot would depend on budget.

At this point, the Engelbrecht Braten 1000 is actually one of top high end choices. If I was starting from scratch, I think that is the grill I would buy.

On the other hand, I've had a Hasty-Bake for almost 10 years now (at the recommendation of @Meathead) and there is no finer grill, in my opinion. Part of the reason I say that is that I can grill hot and fast (have achieved temps measured at grill over 800F) or very low and slow. And a huge amount of food. I have had 36 chicken thighs on the beast at once as well as two 18 lb turkeys, a 10 lb rib roast looks small in there. But 4 pork butts (8-10 lbs each) fills up the space pretty good :-).

The Weber 26" kettle with a slow n sear is an absolutely fine choice, with a lot of cooking space (although still not going to match the Engelbrecht or Hasty-Bake for grill space). As you noted, you would have to do something about work space, places to hang tools, set your thermometers, etc. I've never had this exact setup. But, before I had the Hasty-Bake, I had a Weber 22" kettle and learned how to cook 2 zone with nothing fancier than a few fire bricks to hold the charcoal on one side of the kettle.

If budget is an issue, I would do the Weber plus Slow n Sear plus a top notch digital thermometer system: preferably the Thermoworks Smoke or Fireboard. That would leave you plenty of room to get some workspace and still not even come close to $1000.

If you don't mind a bit of investment that is going to last you a lifetime, look at Hasty-Bake (been around longer than Weber) or Engelbrecht. You'll still need some good tools, like the thermometers, high quality stainless tongs, fork, spatula.

I can tell you that I cook on the Hasty-Bake at least once a week, and as much as four times a week. I have been doing that for going on ten years now. I've probably cooked on the rig 1500 times. I'm about to do a serious tune-up on it. Get a new firebox and lifting arms, new grates, new grease trap rod plus a deep cleaning. That's after 9+ years of heavy duty use. I could send it to Hasty-Bake for a tune-up, but don't feel like spending the money on shipping so I will do it myself. The body itself is in great shape. no rust at all, powder coating and stainless still look good.

Have a great one!

[ctkanes]

Very informative ecowper! That Engelbrecht is gorgeous, but don't think I can swing it. I'll need a car soon, if I could drive it too, I'd be all in! Leaning towards the Hasty Bake based on your and Meathead's testimony, in spite of the price. I have a few more questions:

[ctkanes]

Do you have the cover, and if so, is it worth the $130, or would I be better off going with a generic cover for $40? Also, with such a big grill and surface area, how is the HB at doing smaller cooks for just the immediate family? Do you go through a lot of charcoal? Thanks a bunch!

[ProfessorJohn]

Welcome from NW Arkansas!

[Spinaker]

Welcome to The Pit!! We are happy to have you.

I would agree with Ecopower.. The Hasty Bake is a fine cooking machine. But the Weber and SNS is a great choice, especially if the HB is out of your price range. However, if you have the means, get the Hasty Bake. I know Meathead has one on his deck.

[Jerod Broussard]

What doesn't Meathead have on his deck, other than an electric toaster and electric smoker?

[Spinaker]

True Story. Jerod Broussard

[ecowper]

But ask Meathead which grill is his goto/favorite :-)

[Thunder77]

Welcome from Baltimore, Md! You can't go wrong with Weber 26" with slow n Sear.

[LA Pork Butt]

Welcome to the Pit! Get the 26" and build a table out of deck boards. That way you can control the size and number of shelves you need.