Grill recommendations

[chrisvonc]

That BBQ Guru is a very nice physical device but you could do so much more with the HeaterMeter if you know how to write code.

This thing is so sweet that it has me wanting to buy a real smoker just to build and use it.

Being a tech geek myself, I wouldn't think of poo-pooing any kind of experimenting with new tech but I'm just curious, what more do you need it to do? They monitor multiple temps, can adjust the temp levels, adjust the fan, set up various kinds of alerts and have wifi so you can do all this monitoring and adjustments from any device with a web browser and/or 3rd party apps that offer all those abilities as well. The only thing not hooked up to the control unit on Dan's Backwood Pro, is the flue damper, which really, no adjustment is needed during the cooks once its set for the long haul.

 

[chrisvonc]

On a side note, this article on making a PiSmoker popped up on one of the BBQ section I read every now and then. Funny timing:
http://engineeredmusings.com/pismoker/
I wouldnt suggest using the temp prob they have pictured though.

 

[Some Dude]

I've been thinking about buying 1 of those (or similar) just for fcuking around.
Are they cool widgets?

I've found a few interesting things to do with them, but I have an extra lying around because I didn't have anything in mind for that one. At $35 you won't be too sorry if you wind up messing around with it for a week and shelving it.

 

[chris snell]

I'm totally sold on this HeaterMeter. This looks like a really fun project.

So, what's the best smoker for a homemade BBQ controller project? Seems like you'd need a clean way to adapt a blower fan to the smoker so it's not a hack job.

Many of these designs look like shit: http://tvwbb.com/showthread.php?41158-so-how-are-you-attaching-your-blower-to-the-smoker

 

[D Chapman]

For the fan and adapter, I would get a BBQ Guru fan/adapter. Bob has the design down pat and his adapters fit like a glove.

As for the smoker, depends on your budget. It's hard to beat Big Green Egg if you're trying to justify something. Of course Vision makes a comparable version for a little less. You can get a BGE, size large, for $750 if you wait until the right sale, which includes the nest. Not sure I'd go smaller than a large. I bought my dad a large for fathers day a few years back and it's the perfect size.

Backwoods, Assassin, Stumps...all great smokers as well with varying design theory. You can't go wrong with either, but there is a price jump.

Stick burners are king, however you would not use a computer/fan on a stick burner. You sit there and manage the fire on a stick burner. Lang, Jambo, Meadow Creek....all great stick burners.

 

[jymmiejamz]

As for the smoker, depends on your budget. It's hard to beat Big Green Egg if you're trying to justify something. Of course Vision makes a comparable version for a little less. You can get a BGE, size large, for $750 if you wait until the right sale, which includes the nest. Not sure I'd go smaller than a large. I bought my dad a large for fathers day a few years back and it's the perfect size.

Primo also makes a cheaper model that is similar to the BGE called the Kamado. It is round instead of oval and includes the nest and side tables. The nest looks super cheap IMO.

 

[riceybean]

Camp Chef.
http://www.campchef.com/

 

[D Chapman]

Camp Chef.
http://www.campchef.com/

The pellet grills have come a long way in the last few years. There is nothing horrible about them, but they are just not quite there yet. They're the digital cameras of grills - although the product is close it just can't capture the experience like film can. Not a bad option if you can find high quality fuel in your area.

 

[jymmiejamz]

Camp Chef.
http://www.campchef.com/

For that kind of money, I'd rather have a BGE.

 

[rnewman]

I have 2 Treager pellet smokers and have been very happy with them.

 

[Mike_Rupp]

New grill:



I'm probably going to take my POS old grill up to the winery.

The new Summit can get up to 700 easy, so it should be pretty good for getting a nice sear & crust on a steak. It also has a rotisserie as well which I'll probably never use.

 

[brian4d]

New grill:



I'm probably going to take my POS old grill up to the winery.

The new Summit can get up to 700 easy, so it should be pretty good for getting a nice sear & crust on a steak. It also has a rotisserie as well which I'll probably never use.

Wow, nice grill. That deserves a direct NG hookup IMO. The handle lights come in handy but I installed two. You may eventually do the same.

 

[Mike_Rupp]

That deserves a direct NG hookup IMO.

I agree. Look at the lower left corner of the pic and you'll see a natural gas hose.

By the way, I made some steaks over the weekend. I salted the steaks and let them sit out for 30 minutes. Then I took a paper towel and completely dried the steaks. Then I seared them on the center section which was about 700F for about 2 minutes on each side and transferred them to the cooler section to finish them up. It was by far the best char I've ever made on a steak.

 

[brian4d]

I agree. Look at the lower left corner of the pic and you'll see a natural gas hose.

By the way, I made some steaks over the weekend. I salted the steaks and let them sit out for 30 minutes. Then I took a paper towel and completely dried the steaks. Then I seared them on the center section which was about 700F for about 2 minutes on each side and transferred them to the cooler section to finish them up. It was by far the best char I've ever made on a steak.

I no nothing of NG and what companies will/won't do. That said, I'm a bit surprised on that hose. I know Piedmont Natural Gas (here in NC) will come out and install metal gas pipes where you need, I want to say they discount the install cost since you're using their service but this is hearsay. I know our power company will install street type lights if you foot the bill to keep them burning. Glad you're happy with the Weber, be sure to afix your S/N sticker to the front door if you haven't already.

Two more things, the Weber grill cover (for me) attracted mice, leftover food and a nice safe place I guess. Trapped them, took the cover off and no more mice problems. 2nd, that grill sounds last you a long time, a decade +.

 

[Mike_Rupp]

Brian, the hose in the pic is the hose for the grill. The house has a roughed in nat gas pipe right next to where I have the grill.

 

[chris snell]

I love grilling and use mine often when the weather isn't totally shitty outside...but for steaks, I'm a cast iron convert. I find it easier to cook to the right temp on the iron than I do on the grill. Maybe it's because the stove is right in the kitchen and I can watch it like a hawk, whereas the grill is outside so I'm tempted to walk back to the kitchen to do other things during the cooking.

 

[Mike_Rupp]

Chris, cast iron is a very legit way to cook a steak. The main difference is that it's very hard to get a steakhouse char using a cast iron skillet. Having direct high heat with no moisture present is the only reliable way to get that texture. It's a subtle difference but it's awesome to have that crust on the steak.

 

[chris snell]

I can get a decent crust with a dry cast iron and a salted and peppered steak. Cast iron has to be smoking hot though. I have to put the pan on the grill to do this. Not enough BTUs on my range. I don't think you need the direct flame, though.

 

[chris snell]

Speaking of BTUs, I wonder if we'll ever see 40K+ BTUs in consumer stoves. I'm picking out appliances for our new house and the options are disappointing unless you're willing to have a very ugly and expensive commercial range in your kitchen.

 

[SGaynor]

Bling! Bling!

Nice grill.