Ideal two “appliance” outdoor cooking setup? Grill & Pellet? Griddle & Charcoal?

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Originally Posted by dan_pdx

Nice, great to hear your wok burner gets used.

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It's prolly not an ideal tool for everyone but I have really enjoyed using that burner. I deep fry with it a couple times a month. The oil never cools down when the cold or frozen food goes in cuz it has more than enough juice to keep it at temp. It's a legit game changer with the wok too. Holy shit. It actually has more power than I need, which is a sensation I've never experienced while cooking on the various indoor stoves I've had over the years. Popping the cast iron plancha or the bigger carbon steel skillet on there is great too if I've got some sous vide steak, lamb chops, or carnitas to sear. If I lived in a place with shrimp, crabs, or crawfish I'd boil with it regularly too. Imma fan

We have a 3 burner camp chef with grill box and big steel griddle, a vertical smoker (uses propane or charcoal), and a Weber kettle grill. I would give up the Weber grill as I can dear with the camp chef, and smoke/bake/cure with the smoker.

What’s the go to brand for wok burners? Any that would be countertop friendly for my redneck plywood outdoor kitchen or do they need to be stand alone?

Current setup is kamado and countertop propane griddle, covers 95% of desired cooking scenarios but getting a single pan real fucking hot is that last 5%…

Dont know if its ideal but we have a gas grill ( runs on nat gas from house) and a big multi rack electric smoker and in no time in the last few years have we or our guests wished we had another thing to grill/smoke meat of all kinds.

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Originally Posted by shank

What’s the go to brand for wok burners? Any that would be countertop friendly for my redneck plywood outdoor kitchen or do they need to be stand alone?

Current setup is kamado and countertop propane griddle, covers 95% of desired cooking scenarios but getting a single pan real fucking hot is that last 5%…

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the propane wok I know was on a steel cart with wheel

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Originally Posted by shank

What’s the go to brand for wok burners? Any that would be countertop friendly for my redneck plywood outdoor kitchen or do they need to be stand alone?

Current setup is kamado and countertop propane griddle, covers 95% of desired cooking scenarios but getting a single pan real fucking hot is that last 5%…

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….get your charcoal grill fucking hot and put the pan on it…


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Originally Posted by shank

What’s the go to brand for wok burners? Any that would be countertop friendly for my redneck plywood outdoor kitchen or do they need to be stand alone?

Current setup is kamado and countertop propane griddle, covers 95% of desired cooking scenarios but getting a single pan real fucking hot is that last 5%…

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Serious Eats has some recs: https://www.seriouseats.com/outdoor-wok-burner-review

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Originally Posted by nickwm21

….get your charcoal grill fucking hot and put the pan on it…


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Ok ok yeah I wasn’t specific enough - charcoal make hot meat good - oog want hot meat fast. With convenient knobs to turn ow ow hot on and off.

I was recently talking with my brother-in-law about pellet grills/smokers. We both have BGE and with the price of lump charcoal around here it is getting really expensive to use. The pellet prices around here are cheaper than the lump charcoal and with the ability of pellet grills to get high temps for searing and low temps for smoking he's thinking about adding a pellet grill/smoker to his outdoor cooking appliances.

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Originally Posted by nickwm21

….get your charcoal grill fucking hot and put the pan on it…


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Unless your grill is also in use.

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Originally Posted by Danno

I think a gas grill is required. All the people I know that insist on "only charcoal" grill a lot less frequently.

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Ima have to call BS on this one. I have an Egg, Ooni and a Weber Q2200 (for when we have fire bans or I'm not around and my wife wants to grill something) I grill on the egg 2-3 times/week at least. You just have to plan things a bit. I even bake bread on the egg in the summer.

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Originally Posted by guide

Ima have to call BS on this one. I have an Egg, Ooni and a Weber Q2200 (for when we have fire bans or I'm not around and my wife wants to grill something) I grill on the egg 2-3 times/week at least. You just have to plan things a bit. I even bake bread on the egg in the summer.

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Ok, all of the people I know EXCEPT one guy who only works sporadically. :tongue:

My vote is to get a gas grill, and then buy/sell any one of the other options on Craigslist every 1-2 years. The more specific cookers are fun and exciting when you first get them, but you'll eventually tire of the minor hassle associated with cooking [insert food that cooking apparatus makes] after a while, and you'll use it less and less until it's just a cobwebbed chunk of metal occupying space on your porch that may or may not have bees in it. So the solution is to change it up semi-frequently. You're basically just swapping equipment with other people who have similarly grown bored with their porch cooking apparatuses.

^you’re right.


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Originally Posted by Danno

Ok, all of the people I know EXCEPT one guy who only works sporadically. :tongue:

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WTF are u talkin' 'bout Willis? I work EVERY day (except Fri's now) when I'm not fishing, skiing, tying flies, boating or biking. And even THEN I'll check my emails.

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Originally Posted by Danno

Ok, all of the people I know EXCEPT one guy who only works sporadically. :tongue:

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WTF are u talkin' 'bout Willis? I work EVERY day (except Fri's now) when I'm not fishing, skiing, tying flies, boating or biking. And even THEN I'll check my emails.