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Outdoor Grilling (official thread)

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muffler dragon

muffler dragon

Bien. Bien chiludo.
BP:

I'm very interested in the Weber Performer. It's a charcoal grill with propane ignition. Any of you ever used this product? Any reviews? It gets glowing reviews online; however, I'd love to discuss this item with someone who's actually used it.
 
Thanks for responding.
Any feedback I get on this item is great, because I think I would really like it. However, I don't want to presume that. I want to know it.
Few more questions (if you don't mind):
1) Does the propane ignition get the charcoal burning quicker than typical lighting of charcoal?
2) Is it difficult to regulate the temperature? There's a thermometer.
3) After the charcoal gets going, do you pour out the charcoal that's ready for cooking or does it stay in the reservoirs?

Thanks again!
 
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muffler dragon;1706867; said:
Thanks for responding.
Any feedback I get on this item is great, because I think I would really like it. However, I don't want to presume that. I want to know it.
Few more questions (if you don't mind):
1) Does the propane ignition get the charcoal burning quicker than typical lighting of charcoal?
2) Is it difficult to regulate the temperature? There's a thermometer.
3) After the charcoal gets going, do you pour out the charcoal that's ready for cooking or does it stay in the reservoirs?

Thanks again!
Click to expand...
1) typical how? faster than lighter fluid on a pile of coals for sure. bit faster than using the metal coal holders with the newspaper - but that depends on the amount of wind, etc. but it is fast.
2) slower than propane or gas that you can turn up or down instantly, but you can throw more coals in pretty easily to raise the temp
3) you could pour it out I guess, but it is designed to stay in the metal basket to make a really hot area for searing, etc., which you can also use as indirect heat on food that it not close to or on top of the reservoirs - so you can control the heat in several "zones" - either warming things already done or different thickness cuts of meat at the same time.
 
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I know this is a little off-topic, but I'm using a few pieces of an apple tree that I cut up last winter along with my charcoal. It is definitely worth a shot.
(google NH ice storm 2008)

My buddy Scott has this grill-it makes me want to replace my trusty old Weber Silver.

I concur with Gator on all counts.
 
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big-green-egg.jpg



Everything else is fighting for 2nd place.
 
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Here's a picture of my grilling partner. Weber Ranch Kettle. You can fit so much food on there, it's awesome!

No propane igniter, just a chimney to stack the coals and light the newspaper under it.

Good for smoking or grilling. Casual grillers need not apply.

weber-ranch-kettle-charcoal-grill.jpg
 
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I don't know anything about the Weber Performer - sorry.

I take that back. I just googled it, and my good buddy has this same grill without the propane igniter and it's a great grill - without the igniter.
 
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BigWoof31;1706896; said:
big-green-egg.jpg



Everything else is fighting for 2nd place.
Click to expand...

You are correct, Sir. Webers are great until you try the BGE. The thing does everything from sear a steak at 900 degrees, to slow smoke a pork shoulder overnight. The only question is if it's worth 10x the price of a charcoal Weber.
 
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Having a cookout for the Tour de Grandview this weekend and purchased some Wagyu hamburgers. Anyone have any experience with Wagyu meat on a grill? I'm pretty fired up to try these...
 
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