When we sold our house in New Albany in November 2014, we got rid of our old outdoor grill. It made sense, because we were moving into a rental place for a few weeks while we were getting our new house ready and our grill was a 20-year-old Weber kettle that had served us well but was starting to show some serious signs of age.
Last summer, we were grill-free. With everything else that was going on, I just didn’t get around to buying a replacement grill.
This year, though, I have an itch to get a grill and do some outdoor cooking in the backyard that we enjoy so much. As last year’s interregnum reflects, though, I’m not one of those guys who prides himself on his grilling talents and counts outdoor cooking as one of the core foundational elements of his being. I enjoy grilling out mostly because I really like the taste of food cooked fresh on a grill and served piping hot. I like to mess around with sauces of my own devising when Kish and I are the only guinea pigs for my creative efforts, but mostly I stick to basic burgers, hot dogs, brats, chicken and the occasional steak. And I’ve always gone with actual charcoal, not propane or one of the other options, because I’m admittedly anal about risk and I would always be nervous that I haven’t properly hooked up the gas tank or shut it off properly.
I’ve started to look around for a grill, but there are so many choices on the internet the decision seems almost overwhelming. I’m leaning toward a new charcoal-fueled Weber kettle, because that’s what I know and it would make the decision a heck of a lot easier. I’m curious, though, about any recommendations or thoughts on alternatives.
I’m not really interested in one of those huge grilling stations, with fold-back lids and multiple levels and metal tops to each side and hooks where you can hang dozens of grilling implements, because our back yard is small and my grilling efforts aren’t robust enough to justify that kind of investment. If you’ve got that kind of complex set-up, you need to be doing more than flipping an occasional burger. I’m thinking of something smaller, and I’m interested in getting some feedback on the charcoal versus gas issue. Any thoughts that could help to satisfy my grilliousity would be welcome.