<p>I am looking to buy a Weber gas grill and would like some suggestions/recommendations. I will probably be doing just basic grilling. I want a high quality grill that I can maneuver in and out of the garage? How safe is propane? Our back yard has a natural gas port but because of the location I cant keep the grill attached to it permanently. How easy is it to attach and unattached the gas grill hose to a natural gas port? Any info about grills and/or grilling would be helpful. Thanks.</p>
<p>I think we are the last family on earth to continue to grill out on charcoal, not gas. We do use pure wood (mesquite etc), not generic charcoal. We have two homes and at one we have a totally non-gas grill. At the other we have a Weber which has a gas starter to speed up the process of lighting the wood coals. But then the gas is turned off and we cook totally on the wood.</p>
<p>Best of both worlds, imo. This type of grill is more maneuverable than many of the gas grills.</p>
<p>We don’t have natural gas where we live and so we use propane. No problema.</p>
<p>The natural gas port should be as easy to connect or disconnect as squeezing the male end and pulling it out. Ideally, you’ll have a manual shut off at the port as well as at another remote location.</p>
<p>I gave up on gas – natural gas and propane – and returned to natural charcoal. And, in fact, it’s an easier clean up, better tasting, quicker to grill, and it can hit higher BTU levels or stay steady at low temps better than any gas grill I’ve owned.</p>
<p>I found out about this while comparison shopping for what I was planning to be the gas grill to end gas grills. Along the way I found a web site that compared various brands and then they threw in this grill because it was as good as any gas grill they had reviewed and figured their list wouldn’t be complete if it didn’t mention it.</p>
<p>Now it’s like I am part of weird cult. It’s totally freaky, because I’m not that into grilling. But you’d be amazed how easy it is to keep the temperature at, say 225 degrees, for 15 hours or to get it up to well over 800 degrees for some quick sizzling steaks. And when you’re done…you just close it and walk away. The remaining heat cooks off everything inside and with the oxygen shut off there’s likely to be enough natural charcoal remaining for the next time you cook.</p>
<p>Official Web Site: <a href=“http://www.biggreenegg.com/[/url]”>http://www.biggreenegg.com/</a>
Photos: <a href=“http://www.■■■■■■■■■■/groups/biggreenegg/pool/[/url]”>http://www.■■■■■■■■■■/groups/biggreenegg/pool/</a></p>
<p>And charcoal grilling isn’t necessarily low-tech. Check out this blog entry:</p>
<p><a href=“Friday.com - Buckley Media - Exclusive Brokers for Friday.com - BUCKLEY MEDIA”>Friday.com - Buckley Media - Exclusive Brokers for Friday.com - BUCKLEY MEDIA;
<p>This guy has his grill set up so that his turkey has an IP address! If he’s not careful, someone will hack in to his network and burn it to a crisp. But, yeah, he can control the temperature of his grill from his cell phone. Which is nice if you’re cooking for 18 hours and want to run errands.</p>
<p>I am definitely open to the idea of a charcoal grill but always assumed it was a lot more work .especially if youre just planning to grill a few franks, hamburgers, or steaks.</p>
<p>I didnt know you could grill using just wood w/o charcoal.</p>
<p>The burgers and steaks are juicier on an Egg. You don’t have “instant on” like you do with a gas grill, but I dump in some charcoals, use some starter briquettes (no lighter fluid, but some use electric starters), and it’s not long before I can get it up to 800 or higher if I want. And, like I said, you’re done when you take the food off the grill. You close the bottom vent, put the ceramic cap on top and enjoy your meal. No need to let the fire burn for another 15 minutes or anything like that. Oh, and with a ceramic grill there’s no need for a cover…which I’d always forget to put on my gas grill. By the time it cooled down I was napping.</p>
<p>Trust me, I’m a lazy man and as impatient for food as the next guy and this is the way to go.</p>
<p>See the edit at the end of my post above in case you missed it. The blog entry. Cool.</p>
<p>One way to improve the flavor with gas grilling is spend $5 on a smoker box. 1000% flavor improvement. You’ll find the boxes over in the BBQ supplies section. But don’t buy the wood chips there! Overpriced and meant for charcoal BBQ’s</p>
<p>Instead go over to the sporting goods department and buy the finer wood chips for the game smokers. I think Jensen is the brand name. I use alder (chicken, salmon) Hickory (beef, chicken, pork) Apple (chicken, pork) and mesquite (beef, chicken, pork) </p>
<p>You usually can buy a bag of shavings that will last a BBQ season for $4 or less. Then fill a coffee cup up with the shavings, soak with water for 30 minutes and then add to your smoker box and place ontop of burner section so flame hits the bottom. After about 10 minutes (grill warm up) you’ll get great smoke that will flavor your selected meat very well. </p>
<p>Then before next BBQ, dump the smoker box ashes in the garden. Simple and easy to use and very effective at adding flavor to your que. </p>
<p>have a good one.</p>
<p>We have a permanent gas grill connected to a gas line in our backyard. Of course, it’s on a slab- our pool deck- but it is not covered so it gets wet in the rain. We replace our grill about every 5 years. </p>
<p>We enjoy the convenience of turning the grill on and off. For example, tonight we are grilling steaks and the kids are home with friends. They suddenly decided to go play baseball for an hour, and we could just turn the grill off and wait. Easy on, easy off.</p>
<p>I had a lot of problems with charcoal and got a Vermont Castings gas grill. I LOVE IT! The charcoal was a mess and my hubby doesn’t like to grill. I took a risk that I would like grilling with gas and I do. Everyone is different, but I like the gas option so much better. We’re getting old here–maybe that’s part of it.</p>
<p>We have a Weber gas grill. We have it on our deck hooked up to our big propane tank (we also have a gas fireplace). We love the thing. Before the Weber, we routinely replaced gas grills every three years or so. Last summer we bought new grates…but ours is about 9 years old. It works like a charm and we use it year round (we shovel the snow to get to it). I think the model that is equivalent to ours is the Genesis…it’s a three burner one. I would suggest the three burner because with that you can cook MOM (medium-off-medium) and put the meat or whatever over the middle burner and it’s an indirect grilling…thus NO charcoal burn. It’s great. The recipes in the Weber are great. My favorite is a whole chicken…clean it out, and take a lemon, cut the lemon into quarters and put it into the chicken inside. Cook over the middle (off) burner with the other two on medium for an hour. Tastes better than any rotisserie chicken you can buy. No turning or anything…yum</p>
<p>We love our Weber gas grill. We’ve had it a long time. It’s under a small porch roof, but still gets rained on when we have a gully washer, so we use a fairly cheap plastic cover. </p>
<p>I have never cooked a turkey in my oven because we love the taste of it cooked on the grill.</p>
<p>Nope. I grill on charcoal. I’ve had one of these for about the last fifeen years:</p>
<p><a href=“http://www.amazon.com/Weber-Performer-Charcoal-Propane-Ignition/dp/B00004RAKS[/url]”>http://www.amazon.com/Weber-Performer-Charcoal-Propane-Ignition/dp/B00004RAKS</a></p>
<p>It’s a Weber kettle grill built into a cart. It has a 5 pound propane tank and a gas ignition. Just stack the charcoal up, turn on the gas, and voila – you have a fire started in fifteen minutes, no fuss, no muss. I have a spare gas tank.</p>
<p>There’s a storage bin built into the cart that holds a 20 pound bag of charcoal and keeps it dry. </p>
<p>Most convenient charcoal grill in the world.</p>
<p>I’ve updated mine with a cast iron grate.</p>
<p>Actually, I’ve got a customized extension ring that turns it into a giant size Smokey Moutain Smoker for slow smoking ribs or doing a turkey on a spit.</p>
<p>jmmom–you’re not the last ones! We have a Weber charcoal grill, and we use the natural wood charcoal, plus we use a chimney fire starter, so no lighter fluid.</p>
<p>It’s wonderful to grill with no extraneous smells , just woodsmoke and the food–no chemicals at all. And it’s really not that much work. </p>
<p>I doubt that we will ever have a gas grill.</p>
<p>I don’t own one, but I know Weber makes a charcoal grill with a propane ignition.</p>
<p>acinva see post #11</p>
<p>Oops…</p>
<p>I switched from gas to a Weber kettle charcoal grill. With propane, it seemed that the tank was always empty and I seemed to need a new burner every couple of years. I could not get enough heat with propane during the winter months. Charcoal gives a much better flavor and is actually cheaper to operate. I usually pay about $8-12 for 48# of charcoal and the Weber allows the fire to suffocate so I can reuse the charcoal. The big disadvantage is the time needed to start the grill. With the chimney starter, my grill is ready in about 10 minutes. I also have the small Weber kettle and it does a great job for a few hamburgers or sausages. (No pig-lip hot dogs have ever been on my grills.)</p>
<p>I highly recommend cooking the Thanksgiving turkey on the grill. The flavor is exceptional and there is no smoke and smell in the house. With indirect grilling, you can also catch the drippings for gravy.</p>
<p>We have the same one as interesteddad (#11), here in Maine. In SoCal/Baja, Mexico … we just couldn’t find one* (I’m sure it was there, just not in our viewfinder). So we have a pure non-gas grill and use a chimney starter.</p>
<p>Non-gas grillers unite! Happy to see there are several of us here.</p>
<p>*But we could find grills that were about 30 feet long, with granite/tile counters, built-in ovens, running water, lord knows what else and costing about what we pay to buy a car. To each his own.</p>
<p>Another non-gas grill family.</p>
<p>We make everything on it…meat, fish, veggies.</p>
<p>and…some more praise for the turkey. It is always the hit of the meal…and, in addition to no smoke and smell in the house (which really isn’t a problem for us!)…it frees up lots of room in the oven for the fixin’s.</p>
<p>A slight hijack to this thread, but has anyone ever done the hanging turkey?</p>
<p>Basically, it’s suspending the turkey on a tripod surrounded by tubes of coals. It’s a neat trick, fairly easy to do, cuts cooking time tremendously (stuffed 10-12 pounders done in 2-3 hours) and works for a variety of meats you would normally roast.</p>
<p>I’ve done it outside, in November/December for camping groups. </p>
<p>Imagine putting a 17 pound standing rib roast on your picnic table when all the others around you are eating dogs and burgers.</p>
<p>Anyone interested can pm me for the set-up details.</p>
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<p>Huge feature benefit. I use a ton of charcoal for roaring hot coal beds (600 to 700 degrees at the grate) – can’t hold your hand over the grate for even a second without a glove. It doesn’t waste charcoal. Just close the vents and the fire goes out. Just pile up the used charcoal the next time, add a few new coals, and let it rip.</p>
<p>Between the very high temps and the cast iron grate, I get “grill marks” worthy of the Food Network.</p>