(Vanity) Need help in deciding between these two charcoal gills. Advice?

[agent_delta]

lol!!!

[Vision]

I appreciate that. The only weber I didn’t like is the smoky joe. It’s so small the air can’t circulate.

I remember putting two huge bluefish fillets on foil with eight pounds of charcoal in the drum grill. The charcoal died out before the fish cooked all the way.

[Jeff Chandler]

I wondered if anyone besides me still used one of these cast iron grills.

Cast iron grills require special care, just like cast iron skillets and dutch ovens. If you don't mind the extra work, they're great. I prefer the porcelain coated cast iron grates. Just stick them in the dishwasher.

[Ditter]

If you do mind the extra work you just put another clean grill on top and your meat never touches the cast iron grill.

[Clint N. Suhks]

I use a full Charcoal chimney of charcoal and it covers the whole bottom one layer thick.

I also use a small piece of fire starter (made from the same material as they use in the artificial fire logs) and it lights in about 15 minutes.

[HAL9000]

Cast iron grills require special care, just like cast iron skillets and dutch ovens.

Indeed - but the cast-iron grill has a lifetime warranty, compared to the one-year warranty for the grills at the top of the page. With proper care, cast-iron can last for generations.

I bought a Sunbeam kettle grill several years ago - and then I was disappointed when I realized it was made in China. I still use when cooking for a larger group, but it is showing a lot of wear and tear.

[Vision]

You like that more than starter fluid?

[Clint N. Suhks]

Oh absolutely.

Starter fluid soaks into the charcoal. I’m not sure it changes the taste or not but just on principle I don’t want a petroleum product involved in my food. I can;t remember ever using it in my life.

[Oberon]

I think you should go with one of the fine models built by the California Grill Company.

[cue Beach Boys music]

"I wish they all could be California grillllls..."

[Vision]

After all the stuff in charcoal I don’t get too worried about the fluid.

Do you know the history of the briquette?

[Vor Lady]

Go with the Weber. They are indestructible and with a tiny amount of care (put car wax on the outside of the grill in the fall) they will last forever. Also Weber has several great cookbooks that take one from ‘here’s why to grill’ to ‘how to do it’ to ‘impress everyone in your apt. complex with your grilling prowess’.

[lowbridge]

Hubby HATES the taste of food grill via gas, thus the charcoal grill.

I'm with hubby. Oh, I don't hate the taste of food grilled with gas. But charcoal cooked food tastes great. The thing with gas grills is that food tastes the same if you cooked it indoors using the kitchen stove.

[Xenalyte]

As a good Texas redneck gal, I can say with no hesitation WEBER. I call upon Bacon Man to offer an opinion. He’s a grillin’ machine!

[Lurker]

You need to reseason that cast iron.

Then it won't rust, food won't stick, and the sear marks will be perfect.

L

[Xenalyte]

And no matter what these jokers tell you, do NOT get this type of grill.

[Sloth]

I recommend a chinmey starter, like some others have mentioned.

[tje]

I have a Brinkman propane grill and I love it. In the summer, I’m using it 3-4 times a week.. In the winter, 3-4 times per month...

I like the convenience of gas.....

[Ditter]

It is past re seasoning, it is starting to crack and flake away. I know how to care for cast iron, I have a frying pan that we have had for almost 50 years and it is in great shape. I’m just not willing to do it to the grill. I’ll buy a new one.

[Tijeras_Slim]

You need the George Goble Grill Not to be confused with the George Foreman Grill.

[Bacon Man]

I have a drum style smoker and a Weber and for regular old grilling like steaks and burgers, the Weber wins hands down. Plus the drum will rust like crazy without alot of extra care that the Weber won’t need. I’ve had my Weber for 10 years and the only part that has rusted is the grate, which is easily replaceable at Home Depot.