Xmas Poll

[jcboxlot]

Links below for each.  Since most/all here have the SI, which would be a charcoal pick.  Cook factor should be #1.  Fuel use? 

http://www.amazon.com/Weber-16401001-Original-Premium-Charcoal/dp/B00N65AAW4/ref=sr_1_1?ie=UTF8&qid=1443832186&sr=8-1&keywords=weber+26


http://www.meadowcreekbarbecue.com/pdf/PR36.pdf


http://shop.hastybake.com/collections/charcoal-grills/products/hasty-bake-legacy-131-powder-coated-charcoal-grill



http://www.yodersmokers.com/charcoal24x36.html


http://www.amazon.com/Old-Smokey-Charcoal-Grill-22/dp/B000WA6YIK/ref=sr_1_3?ie=UTF8&qid=1443832612&sr=8-3&keywords=old+smokey


#6 would be other.  The nepolean charcoal looks ok, $$$ for what is there.  Eggs and pellet poopers are off my list. 

I'd love to convert an antique champion blacksmith blower burner but the deck is too shallow.


I am sure there are others I have missed, so keep it open to ideas.


#7  Option, since I have a #2 SI.  Get a #1 or #3?


I could keep a #1 (in theory) clean for appetizers and sides.

 

[SuperDave]

JMO, side dishes and appetizers are not the SI wheelhouse.  They do what they do, low and slow, fantastically.  Charcoal or gas is a good mate for what you already have. 

After looking briefly at the links, my choice would be the Weber.  I have a rotisserie ring and spit for my Weber and contemplating buying the pizza ring for my Weber.  So, I like it for flexibility over the others at least at a glance.

 

[old sarge]

I like the Weber. I've had that large Weber since 1986.  Many a memorable meal has come off that rascal. Considering the prices of the other candidates I would bump the Weber up to the monster Ranch kettle.

 

[jcboxlot]

I actually have the large old smokey now.  I do like it and use it pretty often, but when you cook indirect with the coals pushed off to one side it leaves maybe enough room to cook for 4 people.

I'm leaning toward the 26" Weber, which surprises me its twice the cost vs the 22" one and it only comes in one color.

The big cast iron ones I have a hunch would take a bag or two of charcoal to get up to heat!

 

[Libohunden]

I've been loving my Napoleon gasser. Very good quality.

 

[smokeasaurus]

I had a Meadow Creek Offset which was basically the PR-36 with a fire box. The PR-36 uses way to much charcoal to get the job done. If you want to do a lo and slo on it, you are pretty much forced to get the pull out ash pan for re-loading. The Hasty Bake is designed for lump...just not set up for the high ash from Briqs. The Old Smokey is fun to cook on.........but pound for pound the Weber 26 is one of the most versatile grills around. Plenty of real estate to grill burgers for a crowd or to slo smoke a packer brisket.............

 

[elkins20]

I have 2 of the weber charcoal grills, the little smoky joe and a 22 inch grill that is over 30 years old. I have cook a lot of meats on them, but really like them mainly for pork chips, hamburgers, Italian sausage, or hot dogs. Also they are great for adding a reverse sear on items from the SI.