I will be trying this out for the first time this weekend. I'm sure I will not be disappointed.
(http://i142.photobucket.com/albums/r120/mcgavin43/grillaque.jpg) (http://s142.photobucket.com/user/mcgavin43/media/grillaque.jpg.html)
tease
I will be posting pics during and after. Has anyone ever used one before?
Never even heard of it
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Looks like another one of those damn contraptions: http://www.changonbbq.com/#!the-grillaque/c1abc
Appears nearly identical to the other one, slow and sear?
These gadgets probably work but you can get the same results with Weber charcoal rails and/or a Weber charcoal baskets. It is simple to set up two zone with the rails to do low and slow or high heat searing. You can also do low and slow with one basket or high heat searing with one or two baskets. With two baskets you get as much heat as you will ever need. For a slow cook, last week I got a 5 hour burn with one basket. I am not sure why anyone would buy the gadgets that I see here.
Quote from: BBQ Jack on September 04, 2015, 06:04:17 PM
I am not sure why anyone would buy the gadgets that I see here.
Well, I will give you my take. It is true that you can accomplish the same functions in cheaper/different ways. You can smoke on a kettle. Using the same logic, why would anyone ever by a WSM?
I am excited that many people are coming out with new ideas and products for charcoal BBQ. Having multiple ways to cook great food is a positive thing, and I believe it gets more people involved in kettle cooking as well as increasing the frequency that existing kettle owners use their Webers. Some of these products will succeed, others will fail, but I personally choose to support these businesses by spending my money on products that I think are good ideas. Yes, some ideas don't appeal to me, but I try to respect the idea that what I may find a waste of money, someone else may truly enjoy and as a result, use their Weber more often.
@madbbq Please post a review and let us know how it works.
Winz
Winz, I see your point, and to be fair I do have my share of grills and backyard barbecue toys. It becomes a hobby and when you think of it a few dollars here and there does not amount to much and it is a lot of fun trying new accessories and techniques, that is why we are here on this forum. I also respect that others have the ingenuity to take basic concepts and create new products. I also think it worthwhile to share experiences to help others and point out that the kettle and the related inexpensive accessories provided by Weber are very effective if used properly.
Let's see a review of the G'rilla Que.
The Weber kettle can do all of this without any gadgets, bricks and other things I have seen here. People make things to complicated and think they need all these gizmos to make good food. To each their own.
The reason to buying a WSM I would say is more room without having the meat directly over charcoal
Quote from: BBQ Jack on September 07, 2015, 03:23:14 PM
It becomes a hobby and when you think of it a few dollars here and there does not amount to much and it is a lot fun trying new accessories and techniques, that is why we are here on this forum.
I also think it worthwhile to share experiences to help others and point out that the kettle and the related inexpensive accessories provided by Weber are very effective if used properly.
This !
Full disclosure - I have a slow and sear on order. Should be here by the weekend and I am excited to give it a test run. : )
Winz
Thanks for all the reply's and inputs. I agree, to each his own. I'm a type of person that likes to try new things. One of the reasons I bought a Weber Kettle. I never owned one and heard about how good they were so i went and purchased one when i needed a new grill. Since i have one and have seen all the things it can do and do with I felt the need to try them out. I also have a smokeator and was thinking about the sns but since it was used on both the 22 and 26 i figured it would be a bit over sized for my 22. That is why i went with the G'rilla Que.
Happy grilling!!!!!!!!!! I will post pics from my rib cook in the cooking forum.
Thanks again to all who responded.
There are a million gadgets/methods to cooking on a weber. While I won't invest in all of them I am always excited to read about another persons experience with said gadget. I learned to cook by reading/stealing others ideas/tips and now have my own methods! I look forward to the review.
I agree with the sentiments about good ideas and encouraging innovation, etc.
But $90 for a divider to set up a 2 zone? Yikes. There are good ideas, and then there is the exit off the highway with the sign that says "a fool and his money..."
I'm not beating you up, OP, for choosing to buy one. I just don't see $90 worth of value add for a gadget like this. That's just me.
I hear ya LaTuFu. $90 is a bit high but i got it for $75 as they were running a special coupon code when i purchased it. Of course, I would have paid $90 anyway.
Feed backs of any kind are welcome.
Interested to see what it's like.....
I just don't get the whole cooking with water/steam thing
looking forward to a review.
Don't get me wrong,
@madbbq, I am interested to hear how you like it. I do wonder how much of a difference it will actually make over rails or baskets--or even plain old bricks for that matter.
Ok...here are the results (posted in the cooking section as well). Since this is the first time I cook ribs on a Weber kettle, i can only give what i experienced without caparison. I used a weber basket with the G'rillaQue banked against it. I was hoping with the coals pack in close together I would get a good burn. I filled the basket with 30 Kingford's briquettes (left one side of the basket open for the lit ones) and lit about 10-15 in a chimney. I then placed the lit briquettes in the basket filled the GQ with hot tap water. I place apple wood chunks on top of the basket for smoke.
With the my bottom vent 50% open and the top 100%, The grate temp (using Maverick 732) continued to slowly creep up by 2 degrees. I put the ribs on around the 230 mark and monitored the temp as it continued to climb. When it hit 260 and noticed it wasn't stopping, I closed the bottom vent to 12.5%. The temp started to drop and leveled at a perfect 250. It stayed like that for 2.5 more hours fluctuating 2-4 deg. at most. Needless to say I was very please with that which included open the lid to spritz every 20-30 min. After putting the lid back on the temp recovered very well and maintained at 250.
After I wrapped (in foil with honey butter, brown sugar, and apple juice) i noticed my temp had dropped to 225 - 230, so i decided to add about 8-10 more briquettes on top of the lit ones and it did not take long for the temp to recover to 250 (about 15-20 min). I left them wrapped in foil for 1.5 hours, then unwrapped and applied some Sweet Baby Ray's bbq sauce and finished off about 30 minutes uncovered.
As you see below, I think they turned out pretty good. I could have left them on for a bit longer but it was a good bite with no tug. Definitely not fall off the bone but still edible. My family was getting impatient.
(http://i142.photobucket.com/albums/r120/mcgavin43/BBQ/BBRibs_1.png) (http://s142.photobucket.com/user/mcgavin43/media/BBQ/BBRibs_1.png.html)
(http://i142.photobucket.com/albums/r120/mcgavin43/BBQ/BBRibs_2.png) (http://s142.photobucket.com/user/mcgavin43/media/BBQ/BBRibs_2.png.html)
(http://i142.photobucket.com/albums/r120/mcgavin43/BBQ/BBRibs_23.png) (http://s142.photobucket.com/user/mcgavin43/media/BBQ/BBRibs_23.png.html)
All in all i am very please with the performance of the GQ. I still had plenty of water left so it would seem that longer cooks would not be a problem. It provides excellent direct/indirect zone in my opinion and will continue to use it for future cooks. Also, I will definitely figure a way to use more briquettes, either by modifying the basket to hold more or make a larger one out of expanded metal. This will help with longer cooks and will prevent from having to add while cooking.
Re: Also, I will definitely figure a way to use more briquettes, either by modifying the basket to hold more or make a larger one out of expanded metal.
Try filling the indirect zone with charcoal, it should burn for awhile. You don't need a basket.
I've built numerous smokers over the years and the more I learned the more I liked the versatility of the Weber kettle. So when I saw a Weber 22 on sale I pulled the trigger. Since I'm a modder I had to order several items to mod my Kettle and first on the list was a Grillaque. I sent several messages to Matt at Grillaque and he always took the time to answer my questions. One of the things I like about it is being able to move it to increase or reduce the size of the zones. After receiving the Grillaque I like that it's heavy stainless steel and not a piece of junk from China. I've seen several people reply about not having a side to bank the coals on but I simply tied some scrap extruded steel to my grate and problem solved. I hadn't fired it up yet cause I'm still modding but when I do you'll get my review.
I've got one. I got it a couple years back when they were on sale. It works great! It's the same as the slow and sear except the charcoal holding area. I've done 11 hour cooks without refilling. I'm guessing that's probably the same as the sns'. I never heard of a sns before joining the site and after I heard about crazing I took apart some old charcoal rails and now use them as a backing to keep the coals off the bowl along with the grillaque. It lives in my performer and couldn't be happier.
Have fun with it!
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