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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-25-2013, 07:41 AM   #31
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Join Date: 12-27-12
Location: North Aurora, IL

Originally Posted by flyingbassman5 View Post
For the price, get him a 22 inch kettle with a Smokenator 1000 (available on amazon for around $60-$70). That will give him the option to grill burgers and steaks and then drop the Smokenator in to do some low and slow.

Yeah sure he could just set up the charcoal on either side of the kettle and place a drip pan under the meat but what guy doesn't like gadgets and gizmos?! Plus, the Smokenator does allow for true indirect heat and makes things easier to manage.
This. I have this setup and its great. I use my large smoker for big things or loNg nights, but this gets used plenty, and I also enjoy a proper grill the rest of the time,
Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
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Old 03-18-2013, 11:49 PM   #32
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Join Date: 05-26-12
Location: Napier, Hawkes Bay, NEW ZEALAND
Default Re: Can u grill on a weber smokey mountain?

Originally Posted by Doug S. View Post
I'd go Performer I have both and grilling on a WSM not so good....
Totally what he said.

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Old 03-19-2013, 07:47 AM   #33
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Join Date: 02-10-13
Location: Lafayette, LA

Originally Posted by deguerre View Post
Kettle with a Cajun Bandit converter kit. The Performer makes a great kettle base.
+1 on this.
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Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser
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Old 03-19-2013, 07:57 AM   #34
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Join Date: 03-10-13
Location: DSM, IA

what she said.
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Old 03-19-2013, 07:59 AM   #35
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Join Date: 03-15-13
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Originally Posted by AustinKnight View Post
Grill/Smoker I would get him a Akorn I think he would love it, I know I do just my 2cent.
I agree, I picked one up over a month ago and my other ones are all sitting around unused now.Last weekend for example I did spare ribs on it for 4 hours, when they were done I just opened the vents ran it up to about 600 degrees and seared some sirloins for about 6 minutes.And I still have half the lump I started with in the smoker for the next cook, hard to beat for the price

Temps were near 0 that day with a 20 mph wind and the temps held fine with hardly any adjustments
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