Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: clarissa on September 12, 2017, 05:16:37 AM
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Well, yesterday I found myself being disorganized and frustrated trying to get all the dishes cooked and ready to serve up. I had jalapeño poppers cooking away indirect and used direct to sauté bok choy with a variety of four mushrooms and onions. Then needed to slide them to indirect. I actually kept moving my coal baskets around to accomplish that.
Then I had to make my cedar plank salmon and just not enough room. Size and shape of cooking pans just doesn't always work well.
So I said to my hubby "now I understand why I should get a second grill". Do sides on one and the meats on the other.
Never thought I would even entertain having more than one since storage is a problem. But the lights have gone on in the attic now........so who knows!
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There are always good reasons to have more grills. Anything in particular you are looking for?
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So many reasons to have multiple grills..... Start browsing CL see if something interesting pops up.
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Wondering if I should get a small one for this purpose. Too bad no one makes quarter circle pans that would go around the perimeter and put your direct heat in the center of the grill .....that way you would have the right size/shape pan for sides, even meats and get it all done nicely. I can visualize a 4 piece curved set that is about 5-6" deep so it does not touch the hot center. Then you could use all or just some of them.
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You could just get a Ranch Kettle. That way you'd only need 1 grill.... ;)
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It's like when my wife asks why I need another guitar.
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To be honest, it's always helpful to have a second grill if you grill a lot or grill a lot of food. You need a lot of real estate to move food around, control temps, etc.
The bulk of my weekday grilling is on a Q100. If I decide to do corn on the cob, I fire up the Genesis specifically for that while the hamburger are going.
If I'm doing lobster on the charcoal, then I'll be doing veggies (likely on the Genesis) on another grill as well.
It's a luxury I have, others don't. But finding a used grill, something that wouldn't even be the primary for the main dish, but more than adequate for the sides. And less stressful!
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It's like when my wife asks why I need another guitar.
Why not bundle your obsessions passions?
(https://farm5.staticflickr.com/4207/35347103835_c10f4d92aa_c.jpg)
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DON'T JUDGE ME!!!!
That's fancy! I'm clicking 'like' on that.
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@clarissa
I grappled with this for years with my 22; especially when preparing a good portion of the meal on the grill.
Should I get a second 22 maybe an 18?
Sell the 22 and get a 26? Or get a 26 and use the 22 as a backup?
Or like @Mdurso and have a gasser for support? Only you can decide what's best for your situation.
I ended up selling the 22 and getting a 26. I am picking up another 22 for cookouts, but for home use, the 26 can handle 95% of whatever I need to do week in, week out.
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Good points @Mike in Roseville
I have many grills to choose from, and places to store them, but my go-to daily set-up is typically a Performer and a gasser used in concert. I often do veggies in baskets, and it's easier to control (and keep them warm) on the gasser. Meat is almost always on the Performer, but even then it might spend time with both fuels depending on timing and other things. Granted, I have a huge gasser (the Summit Grill Center) that offers almost unlimited ways to move things on and off the heat, but for years I did the same thing with a vintage three burner Genesis. My next go-to is the 18.5 WSM, and it gets used a lot. Sure, I can, and do, smoke on the Performer, but it's not rare to have all three going - even for just me and my wife. (I'm usually cooking for the week anyway, so it adds up)
For family affairs - 15-30+ people is not uncommon - I fire up more charcoal grills, including the 26er. (I really need to use that more often) Four or five usually covers the bases for multiple types of meats. Tough to double up on a grill that is doing rotisserie duty, so right there you need more grills. Load up on wings or poppers and that takes a grill or two out of service for other things too.
Bottom line, if forced to, I'd give up every other grill I have if I could keep my Performer, WSM and Summit gasser.
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One other fun thing, if this is your or your guests thing and depending on your outdoor space... It's kinda cool for everyone to see these various grills and smokers going a the same time, along with the bean cooker of a gasser. In some ways it's kind of a "pro" thing and "you know what you are doing".
Jockeying around an indirect, shifting times, pushing stuff around.. ugh! I'm feeling the stress already. But having one going with meat, over here I have corn.. Beans are fine. A small one for kids to do marshmallows...
ok.. I'm day dreaming here... :D
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I have multiple grill and/or cookers to choose from. My justification is different temps. For example: When grilling season comes around, almost everything is cooked outside. Most foods need different temps and times. I can get the charcoal screaming hot to sear a steak while the corn on the cob sits in the gasser with the beans and the Blackstone is caramelizing onions and bacon.
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I'm still debating the need for a second 22. However, I was gifted a beaut of an 18 to throw in the truck and take to picnics, or fishing trips.
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Think about Thanksgiving Day. That is the best day for me to illustrate why I need multiple kettles. Maybe not as many kettles as I do have, but that more than one is a good thing.
Thanksgiving: While my wife, sister, daughter et al. are bumping into each other in a hot kitchen, I'm in the back yard with a cold one. Turkey cooking away on a kettle. Some sides on a kettle. Some veg on another kettle. And one kettle set up to run really hot to brown casseroles when they are done. Stress in the kitchen, easy peasy out back. I usually have three kettles going for something like this, the most was five, all were fun.
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Think about Thanksgiving Day. That is the best day for me to illustrate why I need multiple kettles. Maybe not as many kettles as I do have, but that more than one is a good thing.
Thanksgiving: While my wife, sister, daughter et al. are bumping into each other in a hot kitchen, I'm in the back yard with a cold one. Turkey cooking away on a kettle. Some sides on a kettle. Some veg on another kettle. And one kettle set up to run really hot to brown casseroles when they are done. Stress in the kitchen, easy peasy out back. I usually have three kettles going for something like this, the most was five, all were fun.
This.
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@clarissa
Most of the time, one grill is enough for us. If we're doing a small meal for just the three of us... the 18" is great. I usually use my 22" if I am going to smoke something. If we have a couple of friends over.. the 22" will handle it. If we have several people over and we start adding a lot of meats or start smoking something.. having a second comes into play. A month or so ago I had a bunch of friends over and I grilled up 3 or 4 racks of ribs, burgers, & corn (some people brought a few sides). One of my 22" handled the ribs. the 18" did burgers / dogs and my other 22" did corn.
For a while I just had my 22" and then added an 18" and that was a really good combination for a long time. Then all of the enablers here and weberitis set in and I am probably a bit past what my wife will tolerate for a grill collection (and my collection is SMALL compared to many here).
I would suggest checking out an 18". Maybe look for a cool vintage MBH!
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I used to SWEAR by cooking on two 22" grills. A 2nd grill is a great way to improve your veggie game. Using less charcoal cooks veggies SOO much better, and a 2nd grill is perfect for that.
However, after cooking on a 26" - I'd rather have that. The 26 is a game changer. You develop a relationship with the real estate and flexibility of the 26.
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It's murder what some people can do with just an 18-1/2"....see here~~~>
http://weberkettleclub.com/forums/grilling-bbqing/previous-don't-really-need-all-those-kettles-just-one-18-12'-5/msg7900/#msg7900
If space is limited (as you've said before) an 18" will fit the bill.....just enough room to take the stress out of juggling things around & doesn't have much of a footprint in a smaller yard/ area....
I've got a fairly small yard & I've got 8 or 9 of them fit in there..... ;D
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Think about Thanksgiving Day. That is the best day for me to illustrate why I need multiple kettles. Maybe not as many kettles as I do have, but that more than one is a good thing.
Thanksgiving: While my wife, sister, daughter et al. are bumping into each other in a hot kitchen, I'm in the back yard with a cold one. Turkey cooking away on a kettle. Some sides on a kettle. Some veg on another kettle. And one kettle set up to run really hot to brown casseroles when they are done. Stress in the kitchen, easy peasy out back. I usually have three kettles going for something like this, the most was five, all were fun.
I like the way you think!!!
Even for the original poster @clarissa Consider a smokey joe if you really don't need a full size kettle and then.. you have one for travel!
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More grills more better...
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It's murder what some people can do with just an 18-1/2"....see here~~~>
http://weberkettleclub.com/forums/grilling-bbqing/previous-don't-really-need-all-those-kettles-just-one-18-12'-5/msg7900/#msg7900
If space is limited (as you've said before) an 18" will fit the bill.....just enough room to take the stress out of juggling things around & doesn't have much of a footprint in a smaller yard/ area....
I've got a fairly small yard & I've got 8 or 9 of them fit in there..... ;D
One of my favorite threads, out of the many from the erstwhile 1buckie. My primary cooker remains a 22, and often seems scant until I remember you can let cooked food rest while touching each other on the far end of the heat.
My main use of an extra grill or more is for places to put hot charcoal starters, dishes and so on. Of course there are zillions of ways to do that, but using extra grills is more fun.
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It's murder what some people can do with just an 18-1/2"....see here~~~>
http://weberkettleclub.com/forums/grilling-bbqing/previous-don't-really-need-all-those-kettles-just-one-18-12'-5/msg7900/#msg7900
If space is limited (as you've said before) an 18" will fit the bill.....just enough room to take the stress out of juggling things around & doesn't have much of a footprint in a smaller yard/ area....
I've got a fairly small yard & I've got 8 or 9 of them fit in there..... ;D
One of my favorite threads, out of the many from the erstwhile 1buckie. My primary cooker remains a 22, and often seems scant until I remember you can let cooked food rest while touching each other on the far end of the heat.
My main use of an extra grill or more is for places to put hot charcoal starters, dishes and so on. Of course there are zillions of ways to do that, but using extra grills is more fun.
@addicted-to-smoke
Thank you.....I think.....
....I knew the word "erstwhile", but wasn't sure of the exact meaning.....so I looked it up....means, generally, "old" or "used-to-be"....so it could be construed that I'm "old & in the way" or maybe just that I've been around the block a few times....either way, I burrowed a little further into the history of the word & ran across this very short video about the naming of our meats:
Words of the Year: 1066
Or, Why Pig Meat is Called 'Pork' and Cow Meat is Called 'Beef'
Link:
https://www.merriam-webster.com/video/words-from-the-norman-invasion
Quote from the comments:
"It means that the food served on the table was named in the fashionable language of the court. There is a whole paragraph in Walter Scott's "Ivanhoe" about this:
“Why, how call you those grunting brutes running about on their four legs?” demanded Wamba.
“Swine, fool, swine,” said the herd, “every fool knows that.”
“And swine is good Saxon,” said the Jester; “but how call you the sow when she is flayed, and drawn, and quartered, and hung up by the heels, like a traitor?”
“Pork,” answered the swine-herd.
“I am very glad every fool knows that too,” said Wamba, “and pork, I think, is good Norman-French; and so when the brute lives, and is in the charge of a Saxon slave, she goes by her Saxon name; but becomes a Norman, and is called pork, when she is carried to the Castle-hall to feast among the nobles."
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HA! Coulda been a better choice of words. "Wise and experienced" is more what I intended, with reverence and deference.
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HA! Coulda been a better choice of words. "Wise and experienced" is more what I intended, with reverence and deference.
@addicted-to-smoke
Yeah, but the real prize is why do we call it pork?
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@1buckie
See "deference" above ...
i.e. I would have no clue about why that is, and am slightly worried to learn the answer!
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@addicted-to-smoke
Battle of Hastings.....1066 A.D.
Words of the Year: 1066
Or, Why Pig Meat is Called 'Pork' and Cow Meat is Called 'Beef'
Link:
https://www.merriam-webster.com/video/words-from-the-norman-invasion
Check into that link....very short vid, but informative....
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Wow now that’s some history
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"to the victor belongs the spoils"
Fair "game," if I cook it I, too, should be able to name it :)