I want to get a 22 inch Weber Kettle for burgers. Can you recommend any must-have accessories? My goal is to eventually cook for 20 people at backyard events.
I have the Weber classic which goes for $149 almost everywhere. Get a charcoal chimney, the basic set of grill tools (tongs, spatula, cleaning brush) and a grill pan / rack for cooking shrimp, fish garlic bread, etc. The entire setup should be less than $225, charcoal included. Also, you should be able to one stop shop at Walmart, Lowes or Home Depot.
How are the green egg grills? They loookStylish
>>22055898Good for low temp cooking/smoking not ideal for standard grilling but does 90% of what a regular grill does for standard grilling
>>22055898They are for men who want to be pregnant
>>22055857The vortex if you want to speed cook chicken thighs/drums and baby back ribs. You can get a Slow n Sear for low and slow cooking but I prefer using a charcoal snake instead when Im doing pork shoulders.
>>22055896>>22056009Is there any reason to get a Slow n Sear or Vortex if my primary goal is burgers via split-zone?
>>22056054cooks the burgers faster if you're using the vortex but you lose out on grilling surface area without the center grate insert
Thanks for tips so far. Trying to decide between original / premium / master touch. The extra height of the master touch seems worth it for $60, maybe.My local home depot has premiums so I'll probably go check it out and see if I can live with the height.
>>22055857basically everything the first guy said. I also have an $11 cold smoking tube which works great if you want to smoke anything. my grill is an ancient 18 inch, no ash tray, bottom air flaps permanently rusted open, no wheels, legs broken, thinking about getting a master touch at some point. still can make some mean burgers/steaks just using a chimney to keep all the coals to one side though.
Ok I'm going to pull the trigger on a master touch. Now to get the accessories the first reply mentioned.any good video tutorials on charcoal grilling? the archive says Chud's
>>22057149The fpbp pretty much said it all. But you should look up brushes and seriously consider avoiding the metal bristle ones. Get a grill cover or make one if you plan on keeping it exposed to the elements.
>>22055927Why don't you think they're good for direct heat cooking?
>>22056095>DONT USE WIRE FRILL SCRAPERSNon-zero breaks off and punctures your neck/gut in an ER nightmare possibility. Also modding a longer more reliable thermometer is pretty simple and useful.
>>22057175>>22057286What grill brush do I use then? Do I have to use plastic and inhale plastic fumes
>>22057181kek
>>22057181cook'd that bitch
What patties do you like? I like 85/15. I also really like bison
>>22055857long tongs so you can move the coals around when they are hot, also nigger
>>22057317Not that guy, I use wood, specifically I have a pack of wedges they use to level doors during installation (they make great paint stirrers, too). I've been using these for like, 8 years. I get maybe 3-4 months out of one, that's grilling 2-4 times a week, sometimes 5.
>>22057181Chicken à la Auschwitz
Okay, I'm getting the>weber mastertouch>weber chimney>oxo grill tools>fogo charcoal bagI expect my first burgers will be complete shit but this will be fun to learn.
>>22057317Not kidding, wait till the grill is decently hot, cut an onion in half and use the flat side. They do sell special tools but a standard grill fork works
Get the spike, you can do pork pastor so easy. Beef too. Like 20 bucks.
>>22057181Lol dumb motherfuckers
>>22055857Drape a fiberglass welding blanket over it for insulation. You can make a cutout for the handle. Makes it maintain a more consistent temp and increases fuel economy
>>22057317Bbqdaddy is unironically based.
>>22057181you just know grandpa was bragging about his amazing chicken cooking technique for the entire time it was burning too
for me?
>>22055896I agree with anon. This is the exact thing that I did. Weber classic. Charcoal chimney. Basic grilling set to include those grilling pans. Don't dismiss the grilling pans. Great for fish and veggies. Plus that Weber classic is the easiest to clean grill I have ever owned. Just be careful of the legs. They kinda suck and can be easily dented/bent.
>>22059280Do I actually need dedicated pans or could I just put a cast iron pan on top of the grill?
>>22059395I like the dedicated pans because the smokey flavor of the grill gets into the fish/veggies better. I have not tried using a cast iron on the grill, but I assume it would work just fine. CI seems a bit heavy and slower to warm to use on a grill, I think, but I very well could be wrong bc I havent tried it.
Since the grill question seems mostly solved, does anyone have good recs for a smoker?
How do I avoid having the fatty side of my various meats drip and start flares on the coal? I've tried charcoal baskets but my coals are overall too small to get proper heat when stacked in the baskets (I put them close so the fat drips between them). I've had more luck using large premium weber briquettes but that's like twice the price of the other shit I'm using per pound.Gotta get that direct heating.
>>22059839Have you tried indirect heating?
>>22059800Small Traeger. Consistent temp, convenient pellets. Can squeeze more vertically with racks if stretching portions for company.>>22059839>cancerous compounds from direct fat/marinade drip on coalsPat down wet brines/marinades before searing (or reverse sear after bake side). There are a few drip pan options that will cover half the bottom and prop up the sear side coals (good for air flow and even baking side heat). Foil line it for ease of cleanup. Also— maybe going too ham on coal quantity. Trim the fat more or do quicker searing cycle flips (wouldn't push more than 90s). >>22059395
