Weber Kettle [Split from Ontario thread]
I don't get the Weber thing - their units are durable and not well suited to grilling food. Their charcoal kettle does not have an adjustable grill height and the coals are too far from the food. Same problem with their gas. Its an oven.
I will check those places - their is even a price chopper near me
The Weber kettle has a deep firebox to allow the heat to rise and diffuse. I had a shallow knock-off kettle that did not grill or cook as well; in addition my Brinkmann (similar to what the OP has ordered) often gave the food a petrol smell, due to poor draught design. The secret to good grilling with the Weber is to build coals on one side of the kettle, not in the centre. As soon as the food is seared, I move it to the cool side, put on the lid, and pull the bottom damper half shut. This allows slow even cooking, and with a remote thermometer probe, I know when dinner is ready.
The Weber Smokey Mountain may be my next step, as it gets raves and even goes on the BBQ circuit.
Does anyone here use an egg?
I have a green egg. It's a great combo grill/smoker. I use it a lot. There's a demo schedules at Ontario Gas in February if you are interested in seeing them in action.
For lump charcoal, I also use Maple Leaf from Quebec. It's the best that I've found that's widely available. Stay away from the Argentine stuff in the black bag--it's all dust.
Agree with the comments on Sobies and Ontario Gas being the best bbq and accessory stores in the Toronto area. The home hardware on Avenue Road south of Wilson is pretty good too.
I don't understand your comment on about Webers not being suited for grilling food.... Sounds like you should be adding more coals or bank the coals to one side for direct grilling. I don't think Weber would have stuck around the market this long if they didn't get the job done.
Maybe forget the charcoal altogether and go for an ultra sear infrared grill or similar.
I've been using Weber kettles for 30 years and consider them one of the simple-genius inventions. They do great direct grilling (I like the cover on as suggested by them) and also great indirect cooking with the coals banked on the sides (they sell things to keep the coals there). For most things other than steaks, burgers, or sausages, I prefer the indirect method with wood chunks used on the coals for smoking. I've done pork loin roasts, turkey breasts, whole sides of salmon, tri tips, etc etc, that way and loved them all. I remember the first time I used a Weber kettle; I went the whole way and did indirect cooking for a pork loin roast and just followed the directions that came with it. It worked perfectly.
For long, slow, real barbecue their Smokey Mountain is very good. If you're interested in doing real barbecue with the Smokey Mountain, be sure to go to http://virtualweberbullet.com .
The kettle was designed from a buoy in Lake Michigan. One of the workers took it home and sliced it open to make a huge grill for his really big family. One day, he invited his boss over for a BBQ. The boss was so impressed that he started Weber Grills.
When the boss retired, he gave the company back to the buoy maker and they expanded with all the other Weber things.
This doesn't really help you, I just felt like explaining the design is interesting. I met the family while living in Chicago. All very nice people.