Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
One of the things retirement offers is the time to barbq,grill and smoke food. Especially low and slow. How many of do? I belong to a number of grilling groups with members having pictures with their handle. Verrrrrrrry few seem to be retirement age or close to. So are we enjoying our time cooking in the great outdoors?
What is our equipment? Gas, wood, pellets etc.
What is the best equipment for older folks or as we age?
One slight drawback about condo living is sharing the community BBQ that may not be convenient.
We're upstairs on the other side of the pool. Then hauling the cooked stuff back up, when people might have come to chat with us...
So we probably did a lot more BBQ'ing on our 5 acres with a Weber kettle, than we do here. Plus, fresh Alaskan salmon was our go-to, which ain't here. We'll have to do more langostinos.
Otherwise, I'd say Yeah! Go for the BBQ with all the extra time! (we might eventually get a smaller BBQ unit for the balcony).
One slight drawback about condo living is sharing the community BBQ that may not be convenient.
We're upstairs on the other side of the pool. Then hauling the cooked stuff back up, when people might have come to chat with us...
So we probably did a lot more BBQ'ing on our 5 acres with a Weber kettle, than we do here. Plus, fresh Alaskan salmon was our go-to, which ain't here. We'll have to do more langostinos.
Otherwise, I'd say Yeah! Go for the BBQ with all the extra time! (we might eventually get a smaller BBQ unit for the balcony).
I hear you. We are well equipped at the main home Nada at the beach condo and miss it there.
Weber Jumbo Joe 18"...nothing but charcoal here. It's a table top, and I have it mounted to a small wood cart on wheels I built. I roll it in and out of the garage.
We don't. Much to our surprise, the former owners took the outdoor kitchen with them when they moved out. They helpfully left a couple of propane tanks, though.
If we had people or family over on a regular basis, I could see it. But right now an outdoor kitchen is ... um ... on the back burner.
We're Green Mountain folks here. Too much of a hassle to do burgers on it, but it cooks everything else better than the best steakhouses and BBQ joints.
Weber char-coal grill, Pit Barrel Cooker for a smoker (Char-coal and wood combination mostly). The Pit Barrel cooks at a higher temp than some adhere too, but the results are excellent. Just hang your meat on the hooks and it's kind of like a rotisserie.
But it is faster than low and slow. 12 pound brisket was cooked to perfection in about 6 1/2 hours last weekend. I used to monitor the temperature, but I don't bother anymore, just lift the lid at predetermined intervals and stick the thermometer in to see where we're at.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
