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I looked hard at Weber but decided on the Napoleon Prestige series with the rotisserie and infra red side burner. Happy with my decision... | |||
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| Savor the limelight |
Weber Spirit II E-310, $479. It's well built and will last for years. Add a 22" Weber Original Kettle Grill for $110 if you want to give charcoal a try, plus it's fairly portable if you have a truck. I have the 18" version, but it's a little small for the 5 of us. | |||
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Member |
Comments on a couple things I read here. We make a lot of the parts for Weber, no cheap materials at all. They are very demanding and take quality very seriously. Our parts are made in the USA from USA materials and shipped to Weber in USA. Doubt if their shipping it to China. Napoleon Prestige, I have one, piece of shit. One of the earlier models where they had quality issues, I've heard their much better now. | |||
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Member |
I have Smokin Brothers pellet grill, love it. Has a Savannah Stoker control.Holds temp well, they are more than you were looking to spend. Made in the USA though. https://smokinbrothers.com/ NRA Patron Life Member | |||
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| Good enough is neither good, nor enough |
I have the same Weber gas grill, but got the 22 inch master touch kettle. Honestly, I use the kettle anytime I have an extra 10 minutes to get the charcoal chimney going. There are 3 kinds of people, those that understand numbers and those that don't. | |||
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Hop head  |
same same cept no gas, charcoal, weber kettle style chimney, lump charcoal, may take 15 minutes longer than gas and tastes sooooo much better, https://chandlersfirearms.com/chesterfield-armament/ | |||
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| Was that you or the dog?  |
I am cooking my way through the second summer with this natural gas version of the Weber 310. Took a while to get acquainted but we are getting long really well. But as others have stated, that is for grilling. For BBQ I have a charcoal smoker. Weber 310 ___________________________ "Opinions vary" -Dalton | |||
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| Savor the limelight |
I wish I could get the hang of charcoal. I use too much, too little, don't wait long enough for the coals to start in the chimney, and/or don't spread them right and wind up with hot spots. Change brands because it's all that was available and wind up with a hotter grill or cooler grill. Seriously, I'm so all over the place with charcoal, my wife told me to buy a gas grill for Michigan. I had it so hot once this summer while doing hot dogs and brats that first ones started burning before I even got the last ones on the grill. It was so hot, I lost the hair on my fingers and the hair on the back of my hands started curling up while putting the dogs and brats on even with a long set of tongs. Nothing says grilling like the smell of burned hair. I've had good results as well, but I get consistently good results on my gas grill. Except for the 11 hour 5lb brisket experiment in April. That was the only waste of meat on my gas grill in 10 years. On the other hand, I used the snake method on a 2.5lb chuck roast in the 18" Weber Kettle Grill and it turned out pretty good. I get the vibe that the OP is not a seasoned grill master. I'm certainly not, but I do well with gas, hence my suggestion. | |||
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| Good enough is neither good, nor enough |
Most of the time When cooking for just the two of us I only put enough charcoal on to fill half the kettle. This allows me to both char and indirect cook depending on the side the grill. This allows me to select the temperature and avoid the issues your talking about. Yes, gas is definitely easier but mastering charcoal is worth it in the flavor. I also smoke ribs, ham, and chicken on the Weber with the indirect method. I hardly use my electric smoker anymore. There are 3 kinds of people, those that understand numbers and those that don't. | |||
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