Best grill baskets according to redditors

Slow n Sear!

Adrenaline Barbecue Company Slow 'N Sear Plus - Version 2.0 https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_apa_i_lx6YDbFPZ97D5

Get a slow n sear
Adrenaline Barbecue Company Slow 'N Sear Plus - Version 2.0 https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_apa_zVdQBbTJWKBAY

1. Learn how to use a chimney starter. Not needed, but very nice, are the weber starting cubes.
   
   
2. Learn how to use 2 zone cooking. AmazingRibs.com is a great starter.
   
   
3. If you want to upgrade your getup: Slow N Sear by Adrenaline BBQ Co is amazing and worth every dollar. Buy some bbq insulation for the lid as well, super cheap and prevents leaking.
   
   With this you can cook everything from amazing tuna steaks, to slow cook brisket.

You wanted the Kamado Joe, otherwise you wouldn't have bought it in the first place... now you have it for free and you can put some of what you saved on the price of the grill (plus the $150 credit Amazon gave you) toward the table and some sweet accessories, such as:

Flame Boss

Joetisserie

Grill Light

Kick Ash Basket

Cover

Grill Expander

King Kooker 12-Wing Rack

For grilling corn on the cob.

Get a grill basket like the one I linked below. We use it to grill chicken, burgers, hotdogs, steaks, pork chops and anything else you can think of. Pair that with and choice of side such as rice, beans, veggies, etc. and you will be good to go.

https://www.amazon.com/WolfWise-Portable-Grilling-Stainless-Removable/dp/B01MRZEJDS/ref=zg_bs_3742141_7?_encoding=UTF8&psc=1&refRID=ERVBMPYM289EJ0ED1WMC

you can also wrap up potatoes, veggies, eggs, and whatever else you want in aluminum foil and set it on the hot coals to let it cook. Unwrap out of the foil and it will be ready to go.

Here you go. This is the only attachment you’ll ever need.

https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_awdb_t1_r777CbTHVNV7N

Napoleon Gas Grill Round Rotisserie Stainless Steel Grill Basket 64000 https://www.amazon.com/dp/B078YCR3MH/ref=cm_sw_r_cp_api_i_0WOBCb5431G5A

they come out awesome! recently I've been seasoning with JonesyQ Love Rub (been using that for everything since I discovered it), and cook over a full basket of coals (I don't scooch the coals up to the side or anything), with a medium-hot fire. need a hotter fire to get a nice crust.

the other thing I've been doing a lot of is wings on the joetisserie with this
https://www.amazon.com/gp/product/B078YCR3MH/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
just season them up (JonesQ Love Rub), and roll them over a hot fire for 10mins or so. they come out great

I've got a small Coleman-ish folding grill that goes over coals and works great for 2-3 people, but I think that's neither the size nor method you want here. My older grill made of 2 cooling racks and stainless rod is closer in size/capability and packs well, I'll explain it shortly.

Honestly, if it's just car camping and packing is limited to flipping the lid into it and bagging it, a larger rectangular-shaped smokey joe-style one would be the easiest solution.

On the larger end, the coleman lxe roadtrip grill would cover you size- and convenience-wise, but it's propane and limited on portability.

There are some larger folding charcoal grills on amazon (like this one) at 12x30"-ish cooking area, but though it folds it looks a little big/heavy. There's others with various tradeoffs for quality/size/simplicity, but nothing exactly along your lines.

If there's fire pits where you go, then adding a grill over top is relatively easy. Head by a thrift store, grab the heaviest-gauge oven shelf/grill they have, and grab 2 pieces of 3/16" or 1/4" stainless rod to go across the grill/link both pieces through the dips on the underside of the grill, with enough extension over the ends to place on the edges of the fire pit/some rocks/etc. I use a plastic tube to hold the soot-covered rods, and a large ziploc for the grills.

I saw it as "for the single task of roasting food over flame". and all that I'm saying is I could use another tool to accomplish the same task that I didn't have to pay $70.00 for, such as this basket here that does the same thing but it's only $40. https://www.amazon.com/onlyfire-Universal-Rotisserie-Peanut-French/dp/B07BWBS3DQ/ref=sr_1_19?ie=UTF8&qid=1550811129&sr=8-19&keywords=grill+food+over+fire+basket

It's a Slow N Sear. I think it's this one: https://www.amazon.com/Adrenaline-Barbecue-Company-Slow-Sear/dp/B01HZXPK5E/ref=sr_1_3?keywords=slow+n+sear&qid=1562335881&s=gateway&sr=8-3

I bought a Slow N Sear, but you co do without. If you need to do a 10+ hour smoke, do the snake method, if less, just pile a bunch of charcoal off to one side.

​

Most important is you are only firing up a dozen or so coals in the chimney first, and dump them off on one side of the unfired charcoal. The unlit stuff will catch with time, and give you a long cook. You don't need more than a dozen coals fired off to begin with to get to 225 on a kettle.

​

After you dump hot coals on the cold coals, drop 2 or 3 wood chunks on top of your pile.

This is the answer you're looking for. If you have a weber, pick up the Slow n Sear, it's an inexpensive answer to having a smoker.

For those interested, here's a pic of the inside.

Here's a list of my mods.

• Grommet on the side for probe access: So handy! The most useful mod. I used this titanium drill bit to create a hole large enough. It took me about an hour of sweating my butt off with the drill to make the hole. I feel like this mod is a must because if you use any kind of probe this will be a lifesaver. Constantly closing and opening the lid of the smoker with the wire in the way will eventually damage the wire. With this grommet bypassing the door entirely, you don't risk damaging the wire anytime you open or close the lid. If your hand slips when opening the lid and the lid slams down, it can CUT the probe wire! Lifesaver indeed.
  
• Lavalock Thermometers x2: I bought two of these for both sides. Tested them for accuracy with boiling water and they work pretty great.
  
• Lavalock Gaskets: I used these to seal the lid of the main chamber. It helps create a seal for lower smoke leakage.
  
• Clamps: These make 100% sure you are airtight when smoking. When used together with the gaskets, I get virtually no leakage from the main chamber. One annoying thing though is that the clamp installed on the side of the fire chamber can get in the way of you opening and closing the fire chamber lid. But, overall I'm happy with them, especially for longer cooks.
  
• High Temp Silicone Caulk: This is a MUST. The areas around the smoke chamber leak smoke SO MUCH. I've used it to seal around every nook and cranny of the fire chamber and it's done wonders.
  
• Water pan: Not sure if this counts as a mod, but it's just a simple steel water pan.
  
• Oklahoma Joe Firebox Basket: The reverse flow smoker came included with this. I think the regular Highland Smoker does not have it. In my opinion, it is extremely helpful in maintaining heat throughout your cook and makes the temperature fluctuate less.

Liked your veggie basket so I found these on Amazon.

https://www.amazon.com/Charcoal-Companion-Baskets-Removable-Handle/dp/B00HOGUXAK/ref=sr_1_9?crid=1724PE6349I86&keywords=grilling+mesh+basket&qid=1568808021&sprefix=grilling+mesh%2Caps%2C324&sr=8-9

I've always used fish grills. I find them a little more versatile. They work on a campground fire pit by just laying them across the top and they work on a backcountry fire by propping them up on a rock and laying another rock on the handle. They can be used for just about any type of food. They can be stuffed under the compression straps on a backpack. They eliminate the need for utensils for flipping food and most importantly they trap the food between two grills ensuring you never sacrifice your dinner to the fire gods. Here is a link to one similar to the ones I use: https://www.amazon.ca/dp/B07RWQY3L8/ref=cm_sw_r_cp_apa_i_FyKODbYVHC5EE

Will your apartment complex allow a 22" Weber kettle? If so, get it and either a Smokenator or a Slow "N Sear to go with it.

With either, you can become a confident smoker. I've done ribs, chickens, turkeys, pork shoulders and briskets on my Weber. This Sunday night, I'm smoking a 13 pound brisket for Memorial Day.

> hard time getting lump charcoal to maintain a steady low temperature once it drops into the 50's.

Yeah, air-flow control gets wacky as the air gets denser.

Have you looked into getting a Smokenator?

I use this

Lots of information on this thread already. I cook pizzas pretty regularly and have no problem getting the Joe up to 800* although its not necessary. 650* is plenty.

What I think is the biggest problem for most people wanting to get high temps is the Fire Grate. The fire grate is that cast iron plate that sits in the bottom of the fire box with all of the round holes in it. Those holes get blocked by charcoal and will not let enough air in. So, your options are adding larger chunks in first then smaller pieces on top of that. It's quite a process and messy. OR! Get on Amazon or go to your local grill store and get a KICK ASH BASKET. Once you do that you can your old fire grate in the trash, seriously, once I got my basket I haven't used the fire grate once.

By the way the KICK ASH BASKET (KAB) goes for around $100. I found a "knock off" version on Amazon for 1/3 of the price.

https://www.amazon.com/Kick-Ash-Basket-EMW8011606-Stainless/dp/B079B1W2HN

Lol! Been I while since I got the rack from Home Depot. It came with a handle which I took off. It was intended for fish and veggies but I tried it on wings and it’s super convenient. A similar one I see on Amazon is amazon link

My recipe is simple - I am not a good cook so I keep things simple. I pat down the wings and let them air dry. Liberally apply dry rub. I used the same rub I use on pork shoulder ( called Butt Rub- available on Amazon). I think any dry rub should work. I brush off the excess and throw in the Kamado for 60 mins at 350. Flip once at the 30 min mark. I use the half moons at the lowest position and place the rack on the grill. Hope this helps :)

https://www.amazon.com/RunTo-Charcoal-Basket-Classic-Louisiana/dp/B07G2MWX29/ref=sr_1_5?keywords=green+egg+ash+basket&qid=1557776216&s=gateway&sr=8-5

I'm doing nearly the exact same thing right now.


I went with the longer drum: https://www.amazon.com/MiguCo-Stainless-Peanut-Rotisserie-Roaster/dp/B074FQS2S3


And I have bought a charcoal bbq as an enclosure: https://www.walmart.com/ip/Char-Griller-250-sq-inch-Table-Top-Charcoal-Grill-and-Smoker-Black-E72424/341352603


Home depot has a 5/8" threaded rod that I picked up for $1.18 and I got it thru there with a smidgen of work with the dremmel.


It's looking pretty good so far. I picked up an old drill at goodwill for $6 and am going to heat it with a heat gun I have lying around.

A grilling basket?

https://www.amazon.com/E-TECHING-Portable-Stainless-Barbecue-Grilling/dp/B06XH19ZVN/ref=sr_1_6?s=lawn-garden&ie=UTF8&qid=1497931375&sr=1-6&keywords=grilling+basket

As some added clarity since I use the same smoker, I ordered this and used it last weekend and it was amazing. I was able to get at least 6 hours of burn. I was making ribs so it only took about 5-5.5 and there were still unashed coals left. With it I can maintain a solid 250F.

I leave the stack damper/lid fully open. And I've insulated my doors with this. And for filling in around the seams, such as the stack or the firebox I purchased this. Those both will take about 24 hours to "cure" according to the directions.

Otherwise I think it's a solid entry-level smoker and hope you enjoy it!

P.S I know someone may ask if that charcoal cage was worth it and the quality is great, the inserts turn it into a snake method cage , and it feels quite sturdy.

Thanks for the reply, couple more questions for ya:

For the burn out clean do you just run it all vents open with or without the baffle in? How easy is it to clean the RF baffle/tube?

How’s the seal on the door? Should I get some gasket?

Is the door on the firebox like a square foot? Wondering what size splits I should buy

Also thinking of getting a charcoal basket like this to do minion method so I don’t have to throw a split on every ~45 min every cook. And maybe an ash pan to go under to make cleaning easier? Would love to hear your thoughts on that

Thanks again!!

i also have the weber 22in.

i use it for small stuff all the time.

get the weber charcoal baskets like these

https://www.amazon.com/Hongso-PPG403-Char-Basket-Charcoal-Replacement/dp/B01N1QPAAY/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1501606281&sr=1-1-spons&keywords=weber+charcoal+basket&psc=1

i only use one. put some charcoal in it on one side i have direct and indirect heat. also if you want the coals closer to the great put a fire brick (or regular red brick like ive done in the past) to bring the coals closer.

You're not going to get a good pellet or offset smoker for $300. In that price range if you want to do charcoal your best bet would be a Weber Kettle and add a Slow 'N Sear. If you want something easier to manage as a beginner, the Camp Chef Smoke Vaults are really good options. I started with the 18" and then bought the 24" and converted it to natural gas so I never have to worry about changing propane tanks again.

Smoke Vault 18
Smoke Vault 24

Why don't you look into getting a Slow and Sear for your Weber?

Fair enough. Still no interest in propane, though - at $50 or even for free. Table and bin are nice if you have a need or desire for them, particularly in your case since they were free. If I was going to spend $200 on upgrades I've been eyeing the modular cast iron grate and the "Slow 'N Sear" for awhile, but haven't been able to get myself to pull the trigger.

For what this is worth I own a cheap vertical offset, Original PK Grill, Weber Smokey Mountain, Weber Performer, A Smokey Joe, A Weber Spirit Gas grill, and an Oklahoma Joe offset. I have experience with all of these grills/smokers and they all have their plus's and negatives.

Here is what you are looking at. You can't get a smoker to grill, but you can get a grill to smoke. If he is looking to steak and burgers, but also smoke a bird, smoke a butt, smoke some ribs etc, then you want a grill that also does well as a smoker. For the money, IMHO, your best bet if your budget is in the 500-800 range is to get a Weber Performer and a Smoke and Sear attachment. That grill, with that smoker attachment, will cook not only near everything but it will cook near everything perfect. The only thing you might struggle with is brisket. But brisket is not a beginners cut of meat to smoke with.


Grill - https://www.amazon.com/Weber-Performer-Premium-Charcoal-Grill/dp/B00N634UJK/ref=sr_1_7?keywords=weber+performer&qid=1562791435&s=gateway&sr=8-7

Smoke n Sear - https://www.amazon.com/Adrenaline-Barbecue-Company-Slow-Sear/dp/B01HZXPK5E/ref=sr_1_1?keywords=smoke+and+sear&qid=1562791531&s=gateway&sr=8-1

The Trager's are nice. However, they are electric and pellet. Which means that you are relying on pellets and electricity to cook. If you get a storm, and your power goes out, you are SOL. If you can't find pellets, you are also shit outa luck. Also, With the Trager's, the more complicated they are, the more things there are to break. The Weber is literally a steel bowl with a hard ass paint on it. You can use charcoal, wood, or a mix of both. If you keep it out of the rain, and keep it covered, it will easily last a decade or more. The same can not be said for the Trager's firebox.

PS Buy Meatheads and Franklins books, they are well worth the money.

Just my opinion. Good luck!

This one from Amazon looks very similar

I've had the Smokenator for a few years and I'm a fan.

https://www.amazon.com/Smokenator-Smoker-Weber-Kettle-Grill/dp/B00L9JCN8S