The Best Charcoal Grill For Your Outdoor Kitchen

David, I really like your channel. You’re doing a great job. Thanks for your quality videos! ONE reminder to subscribe is more than enough. Seriously, people will subscribe based on your good content- and unsubscribe because of the constant pestering. Dont ruin a good thing!

Charcoal will always be my first choice.

I am getting rid of a nice built in gas grill because I find I don't use it. So, in it's place is going a LeGriddle. I am super excited. It will be delivered in 3 weeks! Ì have a good size smoker and an acorn kamodo style grill/smoker too. Griďdling and cooking with wood is more appealing to me than gas grills.

Imo, the best built-in charcoal grill option out there is the Lone Star Grillz 24" x 48" adjustable charcoal grill. Absolutely fantastic.

Ive owned countless grills, for high heat searing I like my Pk Grill 360, but if I could only buy one charcoal cooker it would be my Weber Summit Charcoal(Kamado) does everything so good, grilling, smoking, tons of room. Hard to build it into a kitchen but some guys have done it

If get s hasty bake charcoal grill along with a hasty bake roughneck smoker

Absolutely a griddle! So much versatility, and makes for big meals quickly. What is the heat retention on the charcoal grill for smoking?

Your Weber grill link has a hidden tracker in it. You might want to get that off.

Since you have so much experience with bbq. I know this may destroy your channel. If you had to pick just one? Right now!!! Which would it be? I’m surprised that you just did not go with an off set. You could grill as close or as far away with indirect cooking. Some models have a cowboy box that allow you to cook right over the coals. One question that will not destroy your channel. I’ve smoked with wood chunks. I always have to use charcoal to get hot coals on a Weber kettle. I’ve noticed a different taste with wood chunks. I also noticed that too much wood chunks will make your cook terrible. Is there a work around on a kettle? Others have mentioned this experience. I had to try it myself. LOL Ruined my protein. Can someone burn a hotter fire in the kettle. My thought process. The off-sets use split logs and the protein comes out fine. I think processing the wood would be a waste of time. Processing as turning the wood chunks into twigs.

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That Weber kettle bowl and lid are porcelain coated, and the rest of it is aluminum. There are many of them still around from the 50's and 60's.

Hasty bake legacy would be my first

it would be the perfect grill if the area that held the charcoal was also on a slider so you could get at the charcoal without having to remove a cook area.

I was lucky enough to create the outdoor kitchen of my dreams when I remodeled the deck on the back of my house. I now have two cookers that are the outcome of expensive "research" worthy of the BBQ Lab. I have a Kamado Joe Big Joe III (24" circular grill) and a bi-fuel Gozney Dome. What I love about this combo is that I have so many options for low and slow, dual zone, multi-level, griddle, and rotisserie cooking on the Big Joe and a wide range of options via wood or gas in my Dome. The only thing I feel I'm lacking is the primo smoking output of an offset, but I can get pretty close on the Joe. Plus there is no way I can fit a third cooker of any kind in the space on the deck dedicated to my outdoor kitchen. I don't cook for crowds, so the 24" grill on the Joe is just fine. Other than that bullet point relative to your featured grill, I feel that the Big Joe matches every point. It doesn't have the quasi-Santa Maria feature but you can cook on four levels (if you have the extender). You extolled the charcoal grilled taste of a Weber and your featured grill -- logic (and my own experience) tells me that if the fuel source is charcoal, I'm not sure how the grill makes that much difference. Anyway, if I was running a BBQ channel I would guide people to one or two grills that give you the widest range of cooking techniques possible and stay away from special purpose grills.

my ideal would charcoal grill would have a kamado lid with an electrostatic precipitator vent with some sort of dissipator on top to eliminate virtually all harmful contaminants and compounds inherent in charcoal grilling. The grill would be a weber classic in size but have a square shape that way you can buy another grill and latch it onto the grill and make your grill bigger. there would a circle grill within the square grill so that you can fold the sides in so that you can use features only a circle grill can such as a spinnable grill like the sns grill.

Have you ever tested a Santa Maira grill?

Awesome video! I love my weber kettle but I have a big family and I don't have enough real estate to not have to cook in batches. I definitely want a grill this size. I also loved your outdoor kitchen build video, and I really want to do the same when I get my own house. I'd definitely prioritize a charcoal grill, then a griddle, then a smoker.

Finally I found someone that does wood and coal grill review . I say if you use gas you stay in doors

First grill id be getting in my outdoor kitchen is a Santa Maria grill.

I have a Forno Venetzia Torino 500 Wood fired oven (note I did not say pizza oven - it does so much more!). This would be my first. Next, no brainer, Weber Kamado S6 charcoal. Thanks for the video!