Professur
Well-Known Member
Alrighty, the propane BBQ at the lake looks like ... hell. It's old, it's grotty, and noone's really thrilled about eating anything out of it ... so, I'm considering a replacement ... and I'm thinking old skool. I've got my eye on two different possibilities. One being an offset horizontal smoker style, and the other being a Barbecook
http://www.barbecook.com/en/tips/index.asp
The smoker style reviews say that anything under $500 and you're throwing good meat after bad money. The cheap ones are made of metal too thin to hold and balance the heat. But I've also read many posts about quick fixes that can bring them more in line with the more costly models. After that, it'll do a fair job over a few hours turning out 'to die for' BBQ.
The Barbecook has a few features that I do like, specifically a protective knock over 'kill switch' where the foot is full of water to extinguish hot coals.
Then there the old Webber kettle and Hibachi to consider. I'm looking for input and educated opinions, please. I'm sure I'm not the only carnivore with a love for cow and pig.
http://www.barbecook.com/en/tips/index.asp
The smoker style reviews say that anything under $500 and you're throwing good meat after bad money. The cheap ones are made of metal too thin to hold and balance the heat. But I've also read many posts about quick fixes that can bring them more in line with the more costly models. After that, it'll do a fair job over a few hours turning out 'to die for' BBQ.
The Barbecook has a few features that I do like, specifically a protective knock over 'kill switch' where the foot is full of water to extinguish hot coals.
Then there the old Webber kettle and Hibachi to consider. I'm looking for input and educated opinions, please. I'm sure I'm not the only carnivore with a love for cow and pig.