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Any Time is Grillin Time

Discussion in 'Food and Beverage' started by olbriar, May 28, 2012.

  1. olbriar

    olbriar  
    Moderator Thread Starter

    I was forced to upgrade my phone this week. I had the day off so I spent my time fine tuning and finish setting things up again. One of the items was my wifi connection to my smoker. After I set it up on the new phone and smelling the smoke from the cooker, I just had to cook something out. :) I didn't have time for to smoke anything so I grilled out some burgers. But oh man they tasted good. Buttered and grilled buns, thick slice of mild cheddar, onion, and pickle chips made for a great burger.
     

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  2. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!

    just curious as to your thoughts on this bad boy:


    i believe it retails for:
    24" $999
    36"1199
     
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  3. dontpanicbobby

    dontpanicbobby 100% That Guy
    VIP Member

    So what about these supposed Indoor Grilling devices. Anybody try one?
     
  4. Unforgiven

    Unforgiven ...eschew obfuscation...
    Moderator

    Get the 36" for $200 more, you'll thank me. In fact, get two, send one my way, and you won't even have to thank me. :D

    Seriously,
    Check the details. What gauge is the steel? I see straps along the lid attached to the handle, so I hope they are cosmetic and not for structural support, if so, the metal is thin. Is it insulated? The lid didn't look like it. You want to make sure you can control temp with little variation for long cooks and the thickness of the metal and insulation go a long way.

    Ease of removing pellets to change flavor? That hopper looked huuuuuge. By today's standards my hopper (which holds about 14 lbs.) is small, but I can easily run the smoker through a 15 hour smoke for a brisket without refilling, and it is easy to scoop out the pellets if I want to change from Hickory to Apple. Newer models have a door at the bottom to empty the currently loaded pellets. The Weber may have one that didn't make the video.

    Ease of cleaning? They mention the heat baffles for even distribution of heat, but what about cleaning them when they get coated with ash soaked grease? He sort of pan's the "one sheet of metal" that other grills use, but that isn't lazy, There is one baffle that goes over the burn box, and another large sheet of metal that serves as a baffle and directs all drippings to a collection bucket. These are designed to create a convection effect evenly distributing the heat. I "can" cook burgers and steaks without turning them, but I flip them anyway to get grill lines. I use one sheet of foil covering this one piece of metal and a foil pan in the grease collection bucket and the Traegers take less than 2 minutes to clean. And I'll concede that I do take it apart to clean it (3 pieces: grill grate, pan, baffle and quick vacuum), but I don't think you will completely avoid that with the Weber design.

    I use an early version of the Weber thermostat, but nothing as advanced as what's at the tail end of the video. I don't like the level of handholding, but so long as I can turn it off and use it as an remote thermometer / temperature control I'm fine. I don't want my phone beeping every fifteen minutes telling me that I need to do this or that, or that it's nearly this or that. Smoking isn't baking. It isn't precise, but that's my opinion. I suppose it would be useful if you are just getting into it to get a level of comfort.

    I'd tend to trust Weber, but they are new to the game. I remember 15 years ago or so Vermont Castings came out with a line of premium grills (same price range as similar Webers at the time). I grew up with Vermont Castings being the Cadillac of home heating wood stoves, so automatically projected that trust to their line of grills. Well, they turned out to be much lower quality in the details (ignitors, burners, grates), discontinued production after a year or so, and parts were unavailable.

    Don't take any of that to say they are no good, they are just new to the market and questions need to be asked based on the information I was able to glean from the video. Weber may ultimately be better, or just as good doing it a different way.
     
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  5. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!

    thanx @Unforgiven i just saw the video, now i need to see where i can see one myself before i take the plunge. i love weber products, never been let down before. but like you said, they are new to the game so mistakes or error in judgement is bound to happen which is why i want to check it out for myself.....and now i have some idea on what to look at before i buy it.
     
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  6. Unforgiven

    Unforgiven ...eschew obfuscation...
    Moderator

    There's a video on Amazon that answers some questions. Looks like they are shooting for traditional heat distribution instead of convection. I'm not sure if that's a pro or con, just saying its different.
     
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  7. olbriar

    olbriar  
    Moderator Thread Starter

    I agree 100% by all that @Unforgiven said about the Weber. Weber is a good name and is known for quality products. Their design to accomplish smoking as well as grilling might be great. To protect and then try to clean those heating baffles would put me off immediately. My smoker sits against a the brick wall of the back of my house. The hopper in the rear would not work for me either.
    600° for a high temp is impressive however. The profile cooks are nothing new to WiFi connected smokers. I like to make my own calls on cooking and every cut of meat cooks differently. I would not want to be the first one on the block to own the new Weber. I would love to see one in action and talk to its owner. For a grand or more... you have a lot of buying options. So if you buy... you have to promise to bring us up to speed on the quality and ease of use.
     
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  8. Unforgiven

    Unforgiven ...eschew obfuscation...
    Moderator

    After I posted I noticed a 200° low end, so you will also be limited somewhat on smoking things, unless there is a smoke setting aside from that.
     
  9. dontpanicbobby

    dontpanicbobby 100% That Guy
    VIP Member

    So the indoor grillers are trash then?
    I find that hard to believe.
     
  10. olbriar

    olbriar  
    Moderator Thread Starter

    My take on the cooker with it's direct heat seems more of a pellet sourced grill and not a smoker. The video speaks of the smoke flavor they achieved with the Weber. I often grilled with a smolder box for flavor and it added some flavor. Perhaps with pellets as fuel there is a lot of flavor. It's interesting for sure. Tasting the end results would be the only test to compare the Weber to a Traeger like smoker.

    On a side note: My new GM smoker throws a lot more smoke than the previous two I owned. It may even produce more smoke than the Traeger I have at the river. With that in mind, it does burn pellets at a faster rate just like the Traeger. I don't really taste the extra smoke on my meats. My first two GM models had nailed the sweet spot (pellet consumption to smoke/heat ratio) IMO. I'm not upset but enjoyed my savings and results of my first two GM smokers. The Weber might be in that sweet spot as well. Man there is a lot of unknowns about the Weber.
     
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  11. olbriar

    olbriar  
    Moderator Thread Starter

    I have zero idea Bobby. They may be great. I've never researched them or know of anyone that owns one. Such a cooker has never been a consideration for me because I love cooking outdoors. Youtube is likely a good source for information and testimonials. If you invest, please let us know how it works for you.
     
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  12. olbriar

    olbriar  
    Moderator Thread Starter

    I'm patiently waiting for some flat iron steaks to go on sale at my local market. What was once a cheap cut it now enjoys a popularity that has driven the price up to the ridiculous level. Even when they are priced to move the price is still inflated. I'm not talking big bucks... I'm talking about this stubborn old man. :) Hopefully they will go on sale soon because I'm out and way ready to smoke some.
    If all else fails, I think I'll smoke some pork blade steaks or perhaps some chops this weekend. Both sound good to me.
     
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  13. olbriar

    olbriar  
    Moderator Thread Starter

    I attended my great grandson's third birthday party today ( yes I know... that's old :)) On my way home I ran by Costco and scored a couple of ribeye cap steaks. So no flat iron or pork steaks for me. I'll put the smoke and then a reverse sear on them tomorrow.
    I picked up some fresh caught cod fillets too.
     
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  14. olbriar

    olbriar  
    Moderator Thread Starter

    Ribeye cap... Incredible. I can say no more.

    ribeye cap1.jpg
     
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  15. olbriar

    olbriar  
    Moderator Thread Starter

    I cooked my cod fillets tonight. They weren't ribeye caps but they were pretty darn good. I've used butter, a pinch of salt, and lemon pepper on them in the past. Tonight I changed that up. Butter, lemon juice, brown sugar, and cajun seasoning. I was super happy with the flavor, with cod not having a great deal of flavor of its own.

    My new phone lost its connection with my GM smoker since my last cook. I didn't take the time to set it up again tonight. The task is on my must do list however. I've forgotten how handy it is to turn on the smoker and set the temp. Then knowing I'm up to temp before going out to start my cook. It's not a big deal on most cooks. I'll put my meat on when I start the smoker and turn the temp up once it's reached its startup temp. But for the fillets, I wanted a 450° grill for my 12-15 minute cook.
     
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  16. dontpanicbobby

    dontpanicbobby 100% That Guy
    VIP Member

    OT: @olbriar Have you ever tried Bluefish?
    It's one of the 5 fish I've ever eaten.
     
  17. olbriar

    olbriar  
    Moderator Thread Starter

    I have not, Bobby. I'm a lover of fish so I'll have to check it out. I like shell fish but not crazy about them like my wife. Cod, salmom, and snapper are more up my alley. I love sardines and kippers as snacks. Fresh water favorites are channel cat... especially flat head and rainbow trout.
     
  18. dontpanicbobby

    dontpanicbobby 100% That Guy
    VIP Member

    Flathead (fried) is one of mine.
    Bluefish blends in between Cod and Flounder moving to Salmon.
    How do you cook Snapper and where do you catch them?
     
  19. olbriar

    olbriar  
    Moderator Thread Starter

    Love flathead... simply love the flavor. As for red snapper, it's a saltwater fish. I've never fished for them.... living in Kansas :) I've only experienced the sweet taste of snapper at restaurants. It is always baked and served with a complimentary sauce. I've eaten it with a dominate garlic taste, sweet sauce, and spicy almost hot sauce. I've never experienced the fish just baked. I suspect it could stand alone but would be pretty mild flavored... like cod.
     
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