Charcoal Finishing Grill

The Giggler · 04-14-2008, 09:41 PM

Anyone have any suggestions for a charcoal finishing grill to use at comps to glaze chicken and ribs? Ideally, I'd like a large grilling area, adjustable charcoal tray or grate, with an ash pan, and lid.

Took a look at a Super Cajun Grill, but am not sure its necessary to spend 900 bucks.

What are you all using?

watertowerbbq · 04-14-2008, 09:45 PM

I'm looking into getting a 22 1/2 weber kettle.

watg? · 04-14-2008, 09:46 PM

we use a $20 weber kettle we got at a yard sale with an indirect fire, works great!

Bbq Bubba · 04-14-2008, 10:27 PM

Weber kettle

lunchlady · 04-14-2008, 11:10 PM

hey mike... hope things are going smoothly... not far now... :>

we also use the Weber 22 1/2. $900 is a ton o' cash just for finishing stuff, IMO.

talk to you soon my friend...

swamprb · 04-14-2008, 11:16 PM

I thought about draggin' a Weber along but I can open the lid and vents on a drum and finish thing off.

ique · 04-15-2008, 09:32 AM

You could also just crank your nice new backwoods up to 300-325 to apply your finishing glaze.

MrSmoker · 04-15-2008, 10:02 AM

I'm looking at The North American Outdoors @ Bass Pro Shop, 299.00. Two adjustable charcoal pans 684 sq. in. cooking area.

The Giggler · 04-15-2008, 10:33 AM

Quote:

Originally Posted by ique

You could also just crank your nice new backwoods up to 300-325 to apply your finishing glaze.

Howdoya getter that hot? Add more lump, and open up the vents?

You guys like lump or briquettes?

The Giggler · 04-15-2008, 10:40 AM

Quote:

Originally Posted by lunchlady

hey mike... hope things are going smoothly... not far now... :>

we also use the Weber 22 1/2. $900 is a ton o' cash just for finishing stuff, IMO.

talk to you soon my friend...

That Klose sliding grill got me spoiled. Could finish all the chicken, and all the ribs with no space issues. Also, liked the adjustable height on the grill. Getting the coals just right didn't matter, you could just raise up the grill to get the right temp.

Is space a concern for the 22 1/2? Everyone on my team has at least one, so practice is easily facilitated.

Yeah, we're getting close. Angela is ready, and so am I. We're looking forward to meeting her.

Tell everyone we said 'Hi' and good luck this weekend in Salisbury!

Ford · 04-15-2008, 10:41 AM

FEC100 - cook on it and finish on it. Scored OK last year doing it. Sauce sets up fine at 225-250 and does not get that black look.

ique · 04-15-2008, 11:14 AM

Quote:

Originally Posted by The Giggler

Howdoya getter that hot? Add more lump, and open up the vents?

You guys like lump or briquettes?

Empty the water from the pan and you'll be able to hit that temp easy.

We use both. Briquettes are good because you can get a bit more fuel fit into the firebox for long cooks.

lunchlady · 04-15-2008, 11:15 AM

We haven't found space to be an issue... just pick what you think is gonna go in the box early enough to get it glazed in time. If your teammates have 22's, then bring a couple... that's what we do and we run 'em both throughout the turn-in times so that there is enough room.

ready as you'll ever be... hugs to your girls :> (and to you, Daddy) and keep us posted!!!
Go Angela... go Angela!!!

The Giggler · 04-15-2008, 11:22 AM

Quote:

Originally Posted by ique

Empty the water from the pan and you'll be able to hit that temp easy.

We use both. Briquettes are good because you can get a bit more fuel fit into the firebox for long cooks.

The Piglet has the heat diverter, but I was told to not cook with the water pan empty to prevent burn through?!?! Is it okay to 'dump' the water and finish at high temp without the worry of burn through?

SmokeWorks · 04-15-2008, 11:23 AM

I just take the pan and diverter out of my backwoods for finishing. Careful though, that dang diverter has more juju than even welding gloves can handle. I'm guessing the pan does too on models with no diverter.

I've got a Weber Q 220 portable gas grill that I finish with off-competition... the cast-iron grate on that thing is arguably the best grilling surface I've ever used, anywhere. I like it better for regular grilling than my patio weber.

Consequently, I'm looking at the new Weber Char Q charcoal model for competitions to elevate the bar a little ;) Same cast-iron grate but split for tending the fire, and uses all the existing Q stuff that I already have, specifically the roll cart and the bag.

My checkbook whimpers just thinking about it!

04-14-2008, 09:41 PM	#1
The Giggler is one Smokin' Farker Join Date: 07-31-07 Location: Boston, NY	Charcoal Finishing Grill Anyone have any suggestions for a charcoal finishing grill to use at comps to glaze chicken and ribs? Ideally, I'd like a large grilling area, adjustable charcoal tray or grate, with an ash pan, and lid. Took a look at a Super Cajun Grill, but am not sure its necessary to spend 900 bucks. What are you all using? __________________ Mike C. Competitive Cook-Contest Organizer-Promoter of Smoke and Fire Boston Hills BBQ Fest www.bostonhillsbbqfest.com PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com

04-14-2008, 09:45 PM	#2
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	I'm looking into getting a 22 1/2 weber kettle. __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective

04-14-2008, 09:46 PM	#3
watg? is One Chatty Farker Join Date: 09-04-07 Location: Street, MD	we use a $20 weber kettle we got at a yard sale with an indirect fire, works great! __________________ george who are those guys? BBQ Team www.watgbbq.com Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com "Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice

04-14-2008, 10:27 PM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Weber kettle __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

04-14-2008, 11:10 PM	#5
lunchlady is one Smokin' Farker Join Date: 01-05-06 Location: Rockland, MA	hey mike... hope things are going smoothly... not far now... :> we also use the Weber 22 1/2. $900 is a ton o' cash just for finishing stuff, IMO. talk to you soon my friend... __________________ [I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I]

04-14-2008, 11:16 PM	#6
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	I thought about draggin' a Weber along but I can open the lid and vents on a drum and finish thing off. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

04-15-2008, 09:32 AM	#7
ique is Blowin Smoke! Join Date: 12-14-05 Location: New England	You could also just crank your nice new backwoods up to 300-325 to apply your finishing glaze.

04-15-2008, 10:02 AM	#8
MrSmoker is One Chatty Farker Join Date: 06-28-04 Location: Phoenix, AZ	I'm looking at The North American Outdoors @ Bass Pro Shop, 299.00. Two adjustable charcoal pans 684 sq. in. cooking area. __________________ Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera

04-15-2008, 10:41 AM	#11
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	FEC100 - cook on it and finish on it. Scored OK last year doing it. Sauce sets up fine at 225-250 and does not get that black look. __________________ Ford Retired competition cook. BBQ mentor.

04-15-2008, 11:15 AM	#13
lunchlady is one Smokin' Farker Join Date: 01-05-06 Location: Rockland, MA	We haven't found space to be an issue... just pick what you think is gonna go in the box early enough to get it glazed in time. If your teammates have 22's, then bring a couple... that's what we do and we run 'em both throughout the turn-in times so that there is enough room. ready as you'll ever be... hugs to your girls :> (and to you, Daddy) and keep us posted!!! Go Angela... go Angela!!! __________________ [I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I]

04-15-2008, 11:23 AM	#15
SmokeWorks Found some matches. Join Date: 04-10-08 Location: Ball Ground, GA	I just take the pan and diverter out of my backwoods for finishing. Careful though, that dang diverter has more juju than even welding gloves can handle. I'm guessing the pan does too on models with no diverter. I've got a Weber Q 220 portable gas grill that I finish with off-competition... the cast-iron grate on that thing is arguably the best grilling surface I've ever used, anywhere. I like it better for regular grilling than my patio weber. Consequently, I'm looking at the new Weber Char Q charcoal model for competitions to elevate the bar a little ;) Same cast-iron grate but split for tending the fire, and uses all the existing Q stuff that I already have, specifically the roll cart and the bag. My checkbook whimpers just thinking about it!

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