Howdy, boys! Looks a little quiet in this subforum but


 
C

ChrisG

TVWBB Fan
I wanted to say hi and thank you guys once again for the help you gave me with my old Silver B and my never used until this year Q1000 that had been sitting in the garage since covid. Posting here just to say, after installing a lid thermometer and regulator hose to use grown-up tanks, I use this grill, even the the cold freezing weather is here, 3-4 nights a week. It's on an opened but covered side porch near the kitchen and, in spite of my concerns about the Q grill/flavorizer design, this thing absolutely crushes it with steaks, pork chops and chicken. Steaks these days are 80% tri-tips and 20% strips. Pork loin chops and chicken tenders or sliced breasts round out the other 20%. That smoky grilled flavor equalizes my 2000-ish era Silver B with replaced grates and bars (thanks to the help of Bruce, Josh, and other regulars). I do everything the same - SPG. Unless we have blizzardy winds, I'll be doing this most of the year round. While I'm not a strict carnivore, I suspect I eat upwards of 75-80% carnivore with fruit, nuts, and bread (sourdough and ciabatta) filling the starch slot. Recent bloodwork says, oh ,hell yes.

Anyway, just want to say hi, haven't forgotten the help you all gave me, Merry Xmas and Happy Holidays to you all. You're an awesome bunch of guys!

Chris
 
I have two 300 series Q grills lined up for spring. I plan to one with some custom flair :coolkettle: .

No lack of interest in Qs to me, although they are not the easiest grills to rehab and sell at any profit. Love to cook on them, though.

And, hibernating for a year now, my Customized CharQ is hopefully getting closer to finally getting a special handle that I believe will be the crowning touch:

CharQ waiting for handle.JPEG
 
At least the paint job has had a year to cure:rolleyes:. I have had a lot of challenges and disappointments getting the special handle, but I am confident that it will come together this winter and be worth the wait. During this hibernation, I discovered those stainless side tables from Australia. They are so perfect for the charcoal CharQ. (Although, since the CharQ hood doesn't have the side openings, you can't fully close the lid with the tables folded in. Oh well.)

It will be a little hard to lay down some burgers or strip steaks after all this this customization, but I really miss cooking on my CharQ. Much like the gas Qs, if you accept it for what it is and not expect it to be an all-in-all charcoal solution, it is a very capable cooker. Reminds me of my childhood days when my Dad made sirloins on his Hibachi:).

IMG_8036.jpg
 
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