Going Back to a Charcoal Grill

[1srelluc]

My Charbroil gas grill gave up the ghost last year and after going grilless I decided I wanted something along the lines of a the old school Hibachi grill.....You know those cheap-ass Taiwan things that fell apart after a few years of use.

Cheap and all I liked the way they cooked a steak.

I read of a "Sportsman's Pro Grill" by Lodge along the same lines and they were very well reviewed so I ordered one.

It came in yesterday (very heavy cast iron construction) and I decided that I needed a stable stand of about waist level but I did not want it taking-up much room on the patio.

I remembered that I had a solid steel chair down on the river so went and got it and cut the back off.....Perfect!

I then cleaned/painted it

I fashioned a bottom shelf for it to sit my charcoal bucket (a repurposed cat litter container) and then painted it.....It holds 10# of charcoal easy enough.

I also made a lid out of a old baking pan.....Sigh, the MK I eyeball was a bit off when I made the handle....Opps!

Anyhoo it turned out fine, I'll test drive it tomorrow after the paint cures overnight.

 

[jotathought]

Oh nice ... I use a combination of Hibachi, Weber Kettle w/charcoal, open fire Dutch oven, and a Traeger for my outdoor cooking needs.

 

[1srelluc]

Oh nice ... I use a combination of Hibachi, Weber Kettle w/charcoal, open fire Dutch oven, and a Traeger for my outdoor cooking needs.

We used the gas grill little enough and it shit the bed so I'm just going KISS....We only eat steak about twice a month if that....It will be plenty good enough for our needs.

 

[odanny]

Lodge is Made in USA (Tennessee I think) I have a couple of their cast iron skillets and didn't know they made grills too.

 

[1srelluc]

Lodge is Made in USA (Tennessee I think) I have a couple of their cast iron skillets and didn't know they made grills too.

Video with a TN twang.

 

[Vastator]

Whatever happened to cooking over good Ole fashioned dung chips..?

 

[1srelluc]

Whatever happened to cooking over good Ole fashioned dung chips..?

I suspect it makes stuff taste like shit.

 

[LuckyDuck01!]

My Charbroil gas grill gave up the ghost last year and after going grilless I decided I wanted something along the lines of a the old school Hibachi grill.....You know those cheap-ass Taiwan things that fell apart after a few years of use.

Cheap and all I liked the way they cooked a steak.

I read of a "Sportsman's Pro Grill" by Lodge along the same lines and they were very well reviewed so I ordered one.

It came in yesterday (very heavy cast iron construction) and I decided that I needed a stable stand of about waist level but I did not want it taking-up much room on the patio.

I remembered that I had a solid steel chair down on the river so went and got it and cut the back off.....Perfect!

I then cleaned/painted it

I fashioned a bottom shelf for it to sit my charcoal bucket (a repurposed cat litter container) and then painted it.....It holds 10# of charcoal easy enough.

I also made a lid out of a old baking pan.....Sigh, the MK I eyeball was a bit off when I made the handle....Opps!

Anyhoo it turned out fine, I'll test drive it tomorrow after the paint cures overnight.

View attachment 974939

So, do you think that with the Green New Deal and the EPA might the feds look to ban all charcoal grills?

 

[1srelluc]

So, do you think that with the Green New Deal and the EPA might the feds look to ban all charcoal grills?

Not since Chevron was killed last week.

 

[new wave liberal]

Don't forget the wood!

 

[the watcher]

It's all about what fits your needs, and no maintenance. Gas is great for instant hot. I got a green egg when I retired (2004) and it does pretty much everything, but it is not for after work hurry dinner. I do a lot of smoking all year long, and it is a good heat sink and with a CPAP for the air it needs little or no supervision on long cooks, and can get up to 800 deg for searing. I don't think you could do better than a habatchi for chicken or steal or even vegetables.

 

[1srelluc]

Well I "test drove it" and it really worked great!.....I did-up two rib-eyes and a few seasoned chicken breast strips for the G-Grandson. I also fried up some potatoes and onions in a old 10" cast iron skillet and they all turned-out great.

The Lodge Sportsman Pro is a really nice product for my limited needs.

I used a Charcoal Chimney for the first time and really liked the results from that.....No lighter fluid smell like I remembered back in the day.

 

[Fort Fun Indiana]

My Charbroil gas grill gave up the ghost last year and after going grilless I decided I wanted something along the lines of a the old school Hibachi grill.....You know those cheap-ass Taiwan things that fell apart after a few years of use.

Cheap and all I liked the way they cooked a steak.

I read of a "Sportsman's Pro Grill" by Lodge along the same lines and they were very well reviewed so I ordered one.

It came in yesterday (very heavy cast iron construction) and I decided that I needed a stable stand of about waist level but I did not want it taking-up much room on the patio.

I remembered that I had a solid steel chair down on the river so went and got it and cut the back off.....Perfect!

I then cleaned/painted it

I fashioned a bottom shelf for it to sit my charcoal bucket (a repurposed cat litter container) and then painted it.....It holds 10# of charcoal easy enough.

I also made a lid out of a old baking pan.....Sigh, the MK I eyeball was a bit off when I made the handle....Opps!

Anyhoo it turned out fine, I'll test drive it tomorrow after the paint cures overnight.

View attachment 974939

Like them, but have no patience for them.

 

[1srelluc]

Like them, but have no patience for them.

Yeah, it's not light-n-go like a gas grill sure enough but I'm retired.....I have the time.

 

[para bellum]

We used to buy a new Hibachi every year to use on the boat.

And we always forgot about those little grills in the bottom, so the first time we would dump out the ashes the little grills would always go "sploosh"...

 

[1srelluc]

We used to buy a new Hibachi every year to use on the boat.

And we always forgot about those little grills in the bottom, so the first time we would dump out the ashes the little grills would always go "sploosh"...

Yep, I had one at the cabin and I'd dump the ashes and had to go down off the porch to retrieve them the grates.

 

[Tumblin Tumbleweed]

My Charbroil gas grill gave up the ghost last year and after going grilless I decided I wanted something along the lines of a the old school Hibachi grill.....You know those cheap-ass Taiwan things that fell apart after a few years of use.

Cheap and all I liked the way they cooked a steak.

I read of a "Sportsman's Pro Grill" by Lodge along the same lines and they were very well reviewed so I ordered one.

It came in yesterday (very heavy cast iron construction) and I decided that I needed a stable stand of about waist level but I did not want it taking-up much room on the patio.

I remembered that I had a solid steel chair down on the river so went and got it and cut the back off.....Perfect!

I then cleaned/painted it

I fashioned a bottom shelf for it to sit my charcoal bucket (a repurposed cat litter container) and then painted it.....It holds 10# of charcoal easy enough.

I also made a lid out of a old baking pan.....Sigh, the MK I eyeball was a bit off when I made the handle....Opps!

Anyhoo it turned out fine, I'll test drive it tomorrow after the paint cures overnight.

View attachment 974939

If the women don't find you handsome, they should at least find you handy. Looks good. I think it turned out fine.

 

[1srelluc]

If the women don't find you handsome, they should at least find you handy. Looks good. I think it turned out fine.

I made a couple other Rube Goldberg type improvements since like a hanging wire basket to hold utensils and such.