I will just leave this here


 
You know, that grill is probably worth something. I would do a little reasearch, but that might wind up be a collectors item.
 
It is. We had a charm glow on our deck when I was growing up back in the seventies. It was a stationary grill
 
Joe Zoots said:
I believe that’s an old Charmglow.
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That's another golden oldie I would love to have an example of in my dreamed of "grill museum." I have seen a couple of those for sale, but fortunately not close enough to finagle a way to get. I would have no place to put it anyway!!!
 
Jon Tofte said:
Maybe you haven't seen my Sunbeam $8 rescue that I gave the knickname "THE JUDGE":

PEDAL TO THE METAL! With a Broilmaster burner shoe-horned in and orifices opened to probably unsafe levels, THE JUDGE buries the needle in just a few minutes!
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I love to see the needle pegged on a grill. Almost feel like you're doing something wrong. When the Genesis goes past the 550 to 6 oclock position. Oh yeah!
 
Someone with more experience with the WSM. Is this an old school WSM, a knock off weber or a franken grill?

minneapolis.craigslist.org

Weber Smokey Mountain - general for sale - by owner

Perfect for Camping or the cabin Weber Smokey Joe with BBQ smoker 2 racks in the smoke chamber can handle 3 racks of ribs or Pork butt for pulled pork. I had this in our camper works great $80.00
minneapolis.craigslist.org
 
I am not a WSM expert, but that is a Frankengrill if ever there was one. Start with a 14" Smoky Joe and make the middle out of tall stock pot. There are other people doing similar, so I am not here to argue. But, it is not a WSM.
 
Jon Tofte said:
No video, but that little grill can do it!

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View attachment 27011

It's not called THE JUDGE for nothing!

View attachment 27012
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Not doubting that it can sear. I'm more curious what it would do to all the grease dripping from a well marbled ribeye. Would it start a grease fire or would you get 2' high flames the entire duration?

On my non-weber gas grill that gets crazy hot, my eyebrows have had a few close calls. Searing a fatty ribeye, I had 2' high flames shooting up the entire time. I feel safer using my Q for fatty cuts.
 
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