Greetings all. I just signed up here, after reading a bunch of topics and information. Seems like a pretty good place to get some info and chat about BBQ.
Last Saturday I dragged to the curb, my old lava-rock-converted Char-Broil gas grill that was on the property when I moved in 7 years ago. It has done it's time, for me at least....it was picked up by someone a few hours later. Best of luck to that guy..
I replaced it with another Char-Broil gas grill..Needed to keep the wife happy, and she is happy when a burger takes 7-10 minutes versus waiting for charcoal..
For me...I picked up a Weber Smoky Mountain 18.5" vertical. I love it, so far. Looks so nice with and without the cover. More space than I had expected too.
So far, I've only done one quick burn of Kingsford, with a handful of old wood chips left over.. Even just that smoke, made me want so much more! I'm grabbing a dual-probe thermometer soon to start testing my temp controls.
I got some questions, but will search around a bit first to avoid being that newbie guy who doesn't search first...lol
Looking forward to a couple of birds in a week or two after it's all seasoned up, and the thought of sitting around all day waiting for my first real brisket to finish is so mouth-watering!
Cheers!
Last Saturday I dragged to the curb, my old lava-rock-converted Char-Broil gas grill that was on the property when I moved in 7 years ago. It has done it's time, for me at least....it was picked up by someone a few hours later. Best of luck to that guy..
I replaced it with another Char-Broil gas grill..Needed to keep the wife happy, and she is happy when a burger takes 7-10 minutes versus waiting for charcoal..
For me...I picked up a Weber Smoky Mountain 18.5" vertical. I love it, so far. Looks so nice with and without the cover. More space than I had expected too.
So far, I've only done one quick burn of Kingsford, with a handful of old wood chips left over.. Even just that smoke, made me want so much more! I'm grabbing a dual-probe thermometer soon to start testing my temp controls.
I got some questions, but will search around a bit first to avoid being that newbie guy who doesn't search first...lol
Looking forward to a couple of birds in a week or two after it's all seasoned up, and the thought of sitting around all day waiting for my first real brisket to finish is so mouth-watering!
Cheers!
