The official what grill should I purchase next thread

[Darryl - swazies]

I absolutely believe you could get 10 hours out of the MTP diffuser plate and charcoal ring. Using my MT with the diffuser plate has been so much fun and I love cooking on it. However, ever time I go back to cooking on the WSM, I think that is so much fun and so freaking easy to cook on. At this point I would not want to be without both, unless I upgraded to the E6.

I don't think you can't go wrong with one of the two larger WSM units or the new MTP. When grilling the MTP is going to give you a double kettle set up, where it and your performer can do all same things. This could be really cool if we ever get back to gatherings. When smoking the MTP will give you the whole grate to cook with, but the WSM was designed to smoke, so if you really want that dual set up one grill primary as you bbqer and the other as your smoker don't count out the WSM's.

When I got the diffuser plate system for my MT, some here where not sure how it would work for long periods as a low and slow machine. It has done great, and a few people said it surprised them, but now they believe it is going to work well for me. I am still more comfortable and confident with low and slow in the WSM, but the MT with the diffuser is getting ready damn close.

Enjoy this process, trust your gut, and get what you will be happy with! I am so glad I got the MT over the Premium, I never think twice about that. I debated between the WSM 14 and 18 and still pounder if I made the right choice.

Here you said the mt over the mtp....not sure which one you thought was better.

 

[Michael Richards]

Here you said the mt over the mtp....not sure which one you thought was better.

I have never got to use the MTP, but to me I am ok with the lid bale over the hinge, it works great and have never had an issue with it. I would have got the MTP for the diffuser plate and charcoal ring. I was able to add that (and SS grates) with the Aura Kettle Zone Cooking System so I feel like I have my makeshift MTP and could not be happier.
If you are asking you if I think a stock MT or a stock MTP, again hands down MTP!! If you are saying MT with some aftermarket low and slow diffuser system vs. MTP, I say price then both out and go with you gut!!!

 

[Jim C in Denver]

1. MT plus CJ smoker kit = $441.

2. WSM 22 = $439.

But you could likely find a kettle or WSM used for much less than the $219/$439 retail price.

MTP = $319. Add a weber roti kit for $180. $499 total for a grill, a roti and a good (but not great) smoker.

I think we have a winner.

 

[Darryl - swazies]

Cool man I hear yah. I thought that is what you were saying but just wanted to check.
I’m nervous with that hinge and the seal, although the fix seems easy.
I’m going to consider a few things.
I wasn’t aware that the lid holding system on performer was different than if I purchased a regular mt.
So basically just buy from Weber the bale or lid system from there and it works with the Cajun bandit as the regular mt lid holding system doesn’t keep the lid out of the way enough?

 

[Kyle in Woodstock]

Congrats on the new PK360 - I've had mine for about a year, and overall I really like it. PK's instructions on how to run low and slow in that unit are not helpful. Let me know if run into any issues.

Awesome, thanks. I've done some hot and fast cooks, kind of hard to mess that up.
I was thinking about starting a separate post just PK 360 related, so others could add their tips and tricks on using the grill.

 

[Michael Richards]

1. MT plus CJ smoker kit = $441.

2. WSM 22 = $439.

But you could likely find a kettle or WSM used for much less than the $219/$439 retail price.

MTP = $319. Add a weber roti kit for $180. $499 total for a grill, a roti and a good (but not great) smoker.

I think we have a winner.

Jim,
I think this is a great post and really lays out the three option well!

 

[Michael Richards]

Cool man I hear yah. I thought that is what you were saying but just wanted to check.
I’m nervous with that hinge and the seal, although the fix seems easy.
I’m going to consider a few things.
I wasn’t aware that the lid holding system on performer was different than if I purchased a regular mt.
So basically just buy from Weber the bale or lid system from there and it works with the Cajun bandit as the regular mt lid holding system doesn’t keep the lid out of the way enough?

Check out this post from J Grotz and I think he referenced this mod earlier in this thread.

Master-Touch with new-style Lid Bale

I decided to get the new Performer lid bale so I could use the bale with a rotisserie. Before. After. I understand why Weber does not include this bale with the MT; it does make the balance a bit sketchy. It won’t fall over on its own, but it doesn’t take much effort to tip over. Of...

tvwbb.com

 

[Darryl - swazies]

choices are real

Check out this post from J Grotz and I think he referenced this mod earlier in this thread.

Master-Touch with new-style Lid Bale

I decided to get the new Performer lid bale so I could use the bale with a rotisserie. Before. After. I understand why Weber does not include this bale with the MT; it does make the balance a bit sketchy. It won’t fall over on its own, but it doesn’t take much effort to tip over. Of...

tvwbb.com

thanks for this post....really makes me think.
New performer, plus Cajun bandit smoker setup, and a rotisserie and I am golden.
2 performers, rotisserie and a pretty good smoking setup.
With 2 grills everything can be cooked at once.
This is the stuff I have waited 3 pages for......
We are on this like......smoke on a butt??.....lol

 

[Michael Richards]

choices are real

thanks for this post....really makes me think.
New performer, plus Cajun bandit smoker setup, and a rotisserie and I am golden.
2 performers, rotisserie and a pretty good smoking setup.
With 2 grills everything can be cooked at once.
This is the stuff I have waited 3 pages for......

Yeah, I like that thought too! I really want to add the rotisserie as my next big bbq purchase, then probably the lid bale per J Grotz advice.

Now, we just jumped from the MT to a second performer. Price out what you just said here and then compare that to an E6, are you getting close?

 

[Darryl - swazies]

Right I thought the same thing right away.....seriously thou.
She said another performer I didn’t subject.
Performer is 500
Cajun smoke setup is about 300 Canadian.
Any quality rotisserie is about 250 Canadian.
We are talking around 1000 bones.
E6 is 1400 Canadian.
I don’t feel the E6 is a mega priority. It is nice however.
Then this rotisserie is still extra. So we are talking 1750 or so.
I’m pretty sold on the double performer premium setup.

 

[Richard in NS]

Darryl, I have the pizza only version of this OnlyFire setup and it works good, but here is the rotisserie/pizza combo you might want to consider as it would give you the pizza option. I am in the process of modifying mine to use as a rotisserie. This is Amazon.ca so prices are in loonies.

https://www.amazon.ca/dp/B07XHFLXB6/

 

[Michael Richards]

Right I thought the same thing right away.....seriously thou.
She said another performer I didn’t subject.
Performer is 500
Cajun smoke setup is about 300 Canadian.
Any quality rotisserie is about 250 Canadian.
We are talking around 1000 bones.

I’m pretty sold on the double performer premium setup.

I like this setup A LOT!!!

 

[Darryl - swazies]

I’m feeling it too a lot.
1 bbq can do the rotisserie, the other is doing smoking options.
No hinge, just good bbq.
I posted bbq beef ribs tonight, have a look, very tasty.

 

[Joe Anshien]

Darryl, I have the pizza only version of this OnlyFire setup and it works good, but here is the rotisserie/pizza combo you might want to consider as it would give you the pizza option. I am in the process of modifying mine to use as a rotisserie. This is Amazon.ca so prices are in loonies.

https://www.amazon.ca/dp/B07XHFLXB6/

That combo looks really good - I just put it on my short list.

 

[EricV.]

I have heard of people complaining that high temp pizza cooks can sometimes cause the lid bale rollers to melt. Also the high heat can wear on the finish of the kettle, because of this I have a dedicated “high heat” 22 that I paid very little for from CL.

 

[Joe Anshien]

Have you seen this guys blog about making a pizza oven for the 22 out of a spare lid? Looks quite nice, self contained and quite cheap.

Modified Kettle Wood-Fired Pizza Oven, Part 1 | Chad Chandler

I got excited when I first read about the release of a grill component that claims to turn your standard 22.5” kettle grill into a neapolitan-style baking oven. The product is called the KettlePizza. It’s a pretty simple design. Weekend warriors have been making homemade components and...

chadchandler.com

 

[J Grotz]

So you wish you had a mtp over the mt regular?
May I ask why?

I’m very happy with the regular MT. I’m glad I have it rather than the MTP. I love the colors. And I can make my own diffuser and coal ring if I need it.

I agree with your wife about the rotisserie. It’s my favorite grill accessory by far.

 

[Richard in NS]

I have heard of people complaining that high temp pizza cooks can sometimes cause the lid bale rollers to melt. Also the high heat can wear on the finish of the kettle, because of this I have a dedicated “high heat” 22 that I paid very little for from CL.

Same here Eric. Just an old beat up one that I even took the handles off of in case they melt. The enamel was already crazed in spots so it was already in bad shape.

 

[Darryl - swazies]

I’m very happy with the regular MT. I’m glad I have it rather than the MTP. I love the colors. And I can make my own diffuser and coal ring if I need it.

I agree with your wife about the rotisserie. It’s my favorite grill accessory by far.
View attachment 23740

Oh man, it looks so good.
My eyes see beef spinning round n round.
I like all bbq but beef off of the kettle is hands down the best.

 

[Richard in NS]

Oh man, it looks so good.
My eyes see beef spinning round n round.
I like all bbq but beef off of the kettle is hands down the best.

Do you mean like this prime rib roast Darryl?