Still using a Weber that was bought in 2005. My husband did have the triangle pieces replaced in steel many years ago.
Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
How long has your propane BBQ lasted
- Thread starter Mac'nCheese
- Start date
- Sort by reaction score
Current Weber Genesis SE is hitting at 12 years, Big Green Egg is around 9-10 yrs old.
I had to replace the clicker igniter on the Weber and that has been it so far, it was on Amazon for around $20.
So far, definitely my favorite gas grill has been that Weber.
Wanting a legit stick burning off-set smoker at some point, we'll see.
I had to replace the clicker igniter on the Weber and that has been it so far, it was on Amazon for around $20.
So far, definitely my favorite gas grill has been that Weber.
Wanting a legit stick burning off-set smoker at some point, we'll see.
My wife says she will surprise me with a King smoker, that comes with the hickory roasted 5 pound bag of chips. I Grill on average five days a week, but I’ve reached a point where I need to mix it up a bit and a smoker even though is more time-consuming, I think really it just changes the dynamic of food with salmon, burgers, brisket, ect. The only thing that my neighbor has mentioned about his smoker, is the cleanup is an absolute chore.
I think the most unique thing I’ve tried with a smoker has been smoked venison, and that is something I typically don’t like venison in general, it has a very ‘gamy’ taste to it, with the smoking completely deteriorates that taste if you’ve ever experienced that.
for venison what we have always done was soak it in salt-water over night, just salty tasting water, enough to cover the meat, cover the bowl/tupperware/container and set in the bottom of the fridge, if overnight is too long just as long as you can before cooking to eat, even a few hours can make a difference. At least a lot of our crew notices.
This will also essentially brine and slightly season the meat so don't oversalt when smoking.
Also matching the type of wood for the food is something I have learned over the years, some wood types can be too harsh over overpowering for the type of protein.
Like an oak for chicken or turkey. It can taste ok at first bite, then after a while it's all smoke and you have the smoke burps all day.
For me, I tend to lean towards "fruit woods" for a white meat. Like a cherry wood, or apple wood, for chicken, pork, turkey, fish.
And heavy hard woods for red meat, like oak, post oak, hickory, mequite for beef, venison, buffalo, etc.
Again those are just some of the things I do, I am no pitmaster just an enthusiastic hobbyist.
We are getting a big green egg this weekend. Am tired of my grills rusting out and not holding temps. Do you use yours much?
almost everyday, the grills never rust and i always get a good temp.
we have a shortage in propane down here, and ie xchange the tank instead of refilling that.