David, I really like your channel. You’re doing a great job. Thanks for your quality videos! ONE reminder to subscribe is more than enough. Seriously, people will subscribe based on your good content- and unsubscribe because of the constant pestering. Dont ruin a good thing!
Awesome video! I love my weber kettle but I have a big family and I don't have enough real estate to not have to cook in batches. I definitely want a grill this size. I also loved your outdoor kitchen build video, and I really want to do the same when I get my own house. I'd definitely prioritize a charcoal grill, then a griddle, then a smoker.
My first was a cheap gas grill, then added a charcoal. Now we have a 4 burner stainless gas grill with side burner, still have the OG charcoal, a Pit Boss vertical pellet smoker and a 5 burner gas griddle. We use the gas and charcoal most, but in the summer the smoker is rollin' almost every weekend.
@@wolverinegnr if you have the means to build an outdoor kitchen, $1000 difference isn’t going to make you file for bankruptcy. The best is expensive because it is the best. The best charcoal grill is the lsg 48”. Cheers!
I have a Forno Venetzia Torino 500 Wood fired oven (note I did not say pizza oven - it does so much more!). This would be my first. Next, no brainer, Weber Kamado S6 charcoal. Thanks for the video!
Great video. Glad to see some charcoal grills get some attention, an easy thing overlook with all the grills and smokers out there. Though I don't have it in an outdoor kitchen setup I have a Lone Star Grillz 30x60 Santa Maria grill. Just loaded it about 80% down this last weekend with 4 2.5 lb tri-tips and probably 20-30 chicken breasts with tons of room to spare. I love the adjustable height grate.
@@TheBarbecueLab Thanks. So much space on this thing, about 80% filled it up and probably cooked enough meat on it for 30 people or so, with generous space in between. I appreciated the cost to size ratio for the LSG Santa Maria, a lot of the other builders out there were charging a whole lot more for Santa Maria grills.
I was lucky enough to create the outdoor kitchen of my dreams when I remodeled the deck on the back of my house. I now have two cookers that are the outcome of expensive "research" worthy of the BBQ Lab. I have a Kamado Joe Big Joe III (24" circular grill) and a bi-fuel Gozney Dome. What I love about this combo is that I have so many options for low and slow, dual zone, multi-level, griddle, and rotisserie cooking on the Big Joe and a wide range of options via wood or gas in my Dome. The only thing I feel I'm lacking is the primo smoking output of an offset, but I can get pretty close on the Joe. Plus there is no way I can fit a third cooker of any kind in the space on the deck dedicated to my outdoor kitchen. I don't cook for crowds, so the 24" grill on the Joe is just fine. Other than that bullet point relative to your featured grill, I feel that the Big Joe matches every point. It doesn't have the quasi-Santa Maria feature but you can cook on four levels (if you have the extender). You extolled the charcoal grilled taste of a Weber and your featured grill -- logic (and my own experience) tells me that if the fuel source is charcoal, I'm not sure how the grill makes that much difference. Anyway, if I was running a BBQ channel I would guide people to one or two grills that give you the widest range of cooking techniques possible and stay away from special purpose grills.
We do our best to review everything in outdoor cooking, and let the viewers decide what’s right for the way they cook and are set up. While some want multitaskers, others like specialty products. We just review as much as we can and let the tests speak for themselves as applicable to our viewers.
@@TheBarbecueLab Gotcha... I was responding to an early part of the video where you were extolling the featured brand for people who like charcoal cooking. It has some pluses for sure but if you want "charcoal-flavored" cooking, I didn't see it outshining other grills for delivering charcoal-flavored cooking. Also you asked people to comment on their ideal outdoor kitchen, so that's what I focused on in my comments. My ideal is two grills/cookers that offer a wide range of cooking techniques. I feel your reply is a little defensive in light of both points. I do appreciate that you review a wide range of products and take extra care to be focused on data and to present the data in a way that let's people make decisions based on how they weigh the data that's presented.
@@TheBarbecueLabI appreciate your review as I mostly cook pork chops, beef steaks, chicken breast using my Weber kettle, I always end up searing 1-2 steaks at the time and it’s not ideal. This grill, or Napoleon Pro. would be welcomed for obvious reasons. The set up gentleman here is mentioning is amazing and perhaps would be enough for everyone, but I believe different grills come in handy at different times. I love cooking for others and a big size charcoal bbq would be a great addition. Cheers everyone!
Ive owned countless grills, for high heat searing I like my Pk Grill 360, but if I could only buy one charcoal cooker it would be my Weber Summit Charcoal(Kamado) does everything so good, grilling, smoking, tons of room. Hard to build it into a kitchen but some guys have done it
A couple of questions. If you have this grill in a built in space will that affect the ventilation at all? If you are on a patio with open sides but a roof above, does the smoke cause eventuall damage to the wood ceiling?
I am getting rid of a nice built in gas grill because I find I don't use it. So, in it's place is going a LeGriddle. I am super excited. It will be delivered in 3 weeks! Ì have a good size smoker and an acorn kamodo style grill/smoker too. Griďdling and cooking with wood is more appealing to me than gas grills.
I am looking to get a family grill, and I also only cook on charcoal. I just can’t keep cooking family meals in that small Weber. Is the grill you reviewed here what you would consider the best charcoal grill on the market?
@@TheBarbecueLab I actually emailed them and they replied promptly, as you indicated, that it will be back. I think I will wait for it. Thanks so much for the video and the response.
The link is broken... not on their website anymore.... Also, what's your thoughts on the Blaze Charcoal grill??? I think that one is made of 304 stainless vs 430 on this one?
We just asked RCS about this and it is temporarily on back order. So currently unavailable, but it will be back! We haven't used the Blaze charcoal grill but it looks very similar to this one in design.
My first grill is a Santa Maria 40” , second is a Kamado Joe series 3 , and a Weber Smokey Mountain. Also plenty of electrical and plumbing. No gas grills .
Kamado Joe Big Joe is my priority. It’s huge, but when I cook, I meal plan and make enough food for several days. Kids lunches, leftovers for dinner, on and on. Grilling in the rain is getting old, but the elements don’t have a negative impact on the pit.
I NEED to find a new 2-in-one or even a 3-in-one gas, coal, and smoker combo that's actually worth spending the money on. I love to cook HOT sometimes and these tin/sheet metal grilles that fall apart after a season or 2. I have nowhere to shop around here except wal-mart or Home Depot.
Pellet grill was the first thing I wanted to build in as well. I didn't think about building in an offset until much later on, so I kept mine on wheels to be able to cook off site. I think the back side of my outdoor kitchen is just calling for an offset now though. That outside wall is pretty lonely...
1. Probably wok station Because I love garlic, Fried Rice and other forms of stir fry. 2. A extra large charcoal rotisserie For large Pigs to make Filipino lachon. And making great kabobs That also automatically rotate. They're really big in Australia. 3 Love the way you guys do things over there.Great reviews and definitely saved me some good money picking up particular products.Thank you
it would be the perfect grill if the area that held the charcoal was also on a slider so you could get at the charcoal without having to remove a cook area.
Since you have so much experience with bbq. I know this may destroy your channel. If you had to pick just one? Right now!!! Which would it be? I’m surprised that you just did not go with an off set. You could grill as close or as far away with indirect cooking. Some models have a cowboy box that allow you to cook right over the coals. One question that will not destroy your channel. I’ve smoked with wood chunks. I always have to use charcoal to get hot coals on a Weber kettle. I’ve noticed a different taste with wood chunks. I also noticed that too much wood chunks will make your cook terrible. Is there a work around on a kettle? Others have mentioned this experience. I had to try it myself. LOL Ruined my protein. Can someone burn a hotter fire in the kettle. My thought process. The off-sets use split logs and the protein comes out fine. I think processing the wood would be a waste of time. Processing as turning the wood chunks into twigs.
Offsets are not the Be-All and End-All. Mankind has utilized dozens or hundreds or ways of cooking -- many of which are more efficient and easier than cooking on an offset. Please note that offsets are a more recent addition to the available cooking options, since old tanks have only been available for a relatively short time -- relative to the history of mankind and cooking. Offsets require a LOT of time and a LOT of attention. No, you aren't a Real Cave Man if you cook on an offset. Other modalities prevail for the "Ultra-Masculine Cave Man" mentality. You do not automatically get a Man Card if you cook on an offset. Offsets are great for SOME CERTAIN things -- and that's about the end of it. If you think that offsets are the ANSWER, you have no clue regarding actual COOKING and SMOKING. Get over yourself. Enjoy your offset for what it's worth, and for everything else, learn how to use the proper tools to achieve the proper results. Mankind is not waiting for YOU to enlighten us with your limited view and tainted opinions.
@@OliverLeveritt I don’t own an off-set. I have a Weber kettle. In the video. We were told that the convenience of space and indirect cooking. I think this is a great product to be stainless. It also has the added feature of raising the grate. I can’t do that on a kettle. Kettles are also acceptable to weather conditions. This grill looks solid enough to deal with the elements. Off-sets are nothing new. People have pits in the ground or surface pits to cook whole hog made of bricks. They had fires on one side and cooked on the other way before a pizza oven was made. Thanks for your reply!!! People had coal stoves in their home. Fire burned on one side and the opposite side was where the magic happened!!!
Hasty bake makes a drop in charcoal has 14” drop to right under grates with a heat shield u can do 3 zone cooks…..you would love❤ Hasty has been copied but never duplicated…,
My ideal outdoor would consist of Hestan 42" Built-In Gas Grill with Rotisserie Burner with all inferred burners, Coyote Outdoor Living 36" Built-In Charcoal Grill, 2 Alfresco Grills 14" Built- In Double Gas Side Burner, 3 Quivira 17x24 Propane Rollout, 2 Quivira Water Resistant 30x31 Dry High-Pantry Storage, 1 Quivira 17x24 Triple Access Drawer with Paper Towel Dispenser, 1 Twin Eagles 18" Double Tall Trash Drawer with Two Trash Cans, 4 Delta Heat 13" Stainless Steel Triple Drawer, Twin Eagles 24" Outdoor Sink with Stainless Steel Cover, No Faucet, Twin Eagles Optional Hot/Cold Faucet Kit, Kamado Joe Big Joe, Kamado joe joe jr, 3 Quivira 30x15 Single Drawer, 4 Quivira 3" x 12" Outdoor Kitchen Airflow Vent, 2 Perlick Signature HP24 24" Undercounter Outdoor Refrigerator with Stainless Steel Solid Door, 2 Marvel 24" Outdoor Built-in All Freezer, Solid Stainless Steel Door with Lock, Reversible Hinge, and lots of counter top space for prep and serving. I have not built it yet because out of all the stuff I listed I only have Kamado Joe grills.
Get a Free Gift with purchase using the code, "BBQLAB" at checkout - rcsgasgrills.com
One of the finest BBQ channels. Simple, clear, concise, well-edited and informative.
One of the finest subscribers period!
David, I really like your channel. You’re doing a great job. Thanks for your quality videos!
ONE reminder to subscribe is more than enough. Seriously, people will subscribe based on your good content- and unsubscribe because of the constant pestering. Dont ruin a good thing!
Agreed!! Was a few too many times.
Will you do a review on charcoal briquettes and lump charcoal?
Awesome video! I love my weber kettle but I have a big family and I don't have enough real estate to not have to cook in batches. I definitely want a grill this size. I also loved your outdoor kitchen build video, and I really want to do the same when I get my own house. I'd definitely prioritize a charcoal grill, then a griddle, then a smoker.
My first was a cheap gas grill, then added a charcoal. Now we have a 4 burner stainless gas grill with side burner, still have the OG charcoal, a Pit Boss vertical pellet smoker and a 5 burner gas griddle. We use the gas and charcoal most, but in the summer the smoker is rollin' almost every weekend.
I hear that. I love having the smoker rolling in the Spring through the Fall.
PK 360, I love this charcoal grill, extremely well made with stainless grates
One of these days I want to work with a PK grill. Still haven’t had the opportunity, but one of these days…
Imo, the best built-in charcoal grill option out there is the Lone Star Grillz 24" x 48" adjustable charcoal grill. Absolutely fantastic.
I agree. The LSG charcoal grill is on my favorites list. 48 inches is a game changer.
Yeah but it’ll cost you three to four times much more
@@wolverinegnr if you have the means to build an outdoor kitchen, $1000 difference isn’t going to make you file for bankruptcy. The best is expensive because it is the best. The best charcoal grill is the lsg 48”. Cheers!
Have you ever tested a Santa Maira grill?
Not yet, but I hope to in the near future.
I have a Forno Venetzia Torino 500 Wood fired oven (note I did not say pizza oven - it does so much more!). This would be my first. Next, no brainer, Weber Kamado S6 charcoal. Thanks for the video!
How does it do with low and slow BBQ? Can you change ventilation?
Great video. Glad to see some charcoal grills get some attention, an easy thing overlook with all the grills and smokers out there. Though I don't have it in an outdoor kitchen setup I have a Lone Star Grillz 30x60 Santa Maria grill. Just loaded it about 80% down this last weekend with 4 2.5 lb tri-tips and probably 20-30 chicken breasts with tons of room to spare. I love the adjustable height grate.
Man, those Lone Star Grillz Santa Maria units look amazing! You got the big boy too, so that's awesome. Congrats and enjoy!
@@TheBarbecueLab Thanks. So much space on this thing, about 80% filled it up and probably cooked enough meat on it for 30 people or so, with generous space in between. I appreciated the cost to size ratio for the LSG Santa Maria, a lot of the other builders out there were charging a whole lot more for Santa Maria grills.
Absolutely a griddle! So much versatility, and makes for big meals quickly. What is the heat retention on the charcoal grill for smoking?
I was lucky enough to create the outdoor kitchen of my dreams when I remodeled the deck on the back of my house. I now have two cookers that are the outcome of expensive "research" worthy of the BBQ Lab. I have a Kamado Joe Big Joe III (24" circular grill) and a bi-fuel Gozney Dome. What I love about this combo is that I have so many options for low and slow, dual zone, multi-level, griddle, and rotisserie cooking on the Big Joe and a wide range of options via wood or gas in my Dome. The only thing I feel I'm lacking is the primo smoking output of an offset, but I can get pretty close on the Joe. Plus there is no way I can fit a third cooker of any kind in the space on the deck dedicated to my outdoor kitchen.
I don't cook for crowds, so the 24" grill on the Joe is just fine. Other than that bullet point relative to your featured grill, I feel that the Big Joe matches every point. It doesn't have the quasi-Santa Maria feature but you can cook on four levels (if you have the extender). You extolled the charcoal grilled taste of a Weber and your featured grill -- logic (and my own experience) tells me that if the fuel source is charcoal, I'm not sure how the grill makes that much difference.
Anyway, if I was running a BBQ channel I would guide people to one or two grills that give you the widest range of cooking techniques possible and stay away from special purpose grills.
We do our best to review everything in outdoor cooking, and let the viewers decide what’s right for the way they cook and are set up. While some want multitaskers, others like specialty products. We just review as much as we can and let the tests speak for themselves as applicable to our viewers.
@@TheBarbecueLab Gotcha... I was responding to an early part of the video where you were extolling the featured brand for people who like charcoal cooking. It has some pluses for sure but if you want "charcoal-flavored" cooking, I didn't see it outshining other grills for delivering charcoal-flavored cooking. Also you asked people to comment on their ideal outdoor kitchen, so that's what I focused on in my comments. My ideal is two grills/cookers that offer a wide range of cooking techniques. I feel your reply is a little defensive in light of both points.
I do appreciate that you review a wide range of products and take extra care to be focused on data and to present the data in a way that let's people make decisions based on how they weigh the data that's presented.
@@TheBarbecueLabI appreciate your review as I mostly cook pork chops, beef steaks, chicken breast using my Weber kettle, I always end up searing 1-2 steaks at the time and it’s not ideal. This grill, or Napoleon Pro. would be welcomed for obvious reasons.
The set up gentleman here is mentioning is amazing and perhaps would be enough for everyone, but I believe different grills come in handy at different times. I love cooking for others and a big size charcoal bbq would be a great addition.
Cheers everyone!
Your Weber grill link has a hidden tracker in it. You might want to get that off.
Ive owned countless grills, for high heat searing I like my Pk Grill 360, but if I could only buy one charcoal cooker it would be my Weber Summit Charcoal(Kamado) does everything so good, grilling, smoking, tons of room. Hard to build it into a kitchen but some guys have done it
A couple of questions. If you have this grill in a built in space will that affect the ventilation at all? If you are on a patio with open sides but a roof above, does the smoke cause eventuall damage to the wood ceiling?
I am getting rid of a nice built in gas grill because I find I don't use it. So, in it's place is going a LeGriddle. I am super excited. It will be delivered in 3 weeks! Ì have a good size smoker and an acorn kamodo style grill/smoker too. Griďdling and cooking with wood is more appealing to me than gas grills.
How did Le Griddle work out?
I am looking to get a family grill, and I also only cook on charcoal. I just can’t keep cooking family meals in that small Weber. Is the grill you reviewed here what you would consider the best charcoal grill on the market?
can you cook low and slow style with this? Brisket ect? Or would you be using your kamado, offset or pellet more for that?
This particular charcoal grill is designed more for high heat grilling and not necessarily for low and slow.
I would start with a nice pizza oven. A bacana open fire grill. A Blackstone 36 inch and a nice big charcoal grill like you featured
Q: does Renaissance still make the charcoal grill you feature in this video? Does not appear so from their website?
We just asked RCS about this and it is temporarily on back order. So currently unavailable, but it will be back!
@@TheBarbecueLab I actually emailed them and they replied promptly, as you indicated, that it will be back. I think I will wait for it. Thanks so much for the video and the response.
I did not see anything mentioned on air control and the vents.
First grill id be getting in my outdoor kitchen is a Santa Maria grill.
The link is broken... not on their website anymore.... Also, what's your thoughts on the Blaze Charcoal grill??? I think that one is made of 304 stainless vs 430 on this one?
We just asked RCS about this and it is temporarily on back order. So currently unavailable, but it will be back! We haven't used the Blaze charcoal grill but it looks very similar to this one in design.
My first grill is a Santa Maria 40” , second is a Kamado Joe series 3 , and a Weber Smokey Mountain. Also plenty of electrical and plumbing. No gas grills .
I would love to have a Santa Maria built in. Thats an awesome idea.
Kamado Joe Big Joe is my priority. It’s huge, but when I cook, I meal plan and make enough food for several days. Kids lunches, leftovers for dinner, on and on. Grilling in the rain is getting old, but the elements don’t have a negative impact on the pit.
The Big Joe is absolutely huge, and I couldn't believe the size of that thing when I first got one.
If get s hasty bake charcoal grill along with a hasty bake roughneck smoker
That Weber kettle bowl and lid are porcelain coated, and the rest of it is aluminum. There are many of them still around from the 50's and 60's.
M36..... i cant find a bad thing about the M Grills
Finally I found someone that does wood and coal grill review .
I say if you use gas you stay in doors
I NEED to find a new 2-in-one or even a 3-in-one gas, coal, and smoker combo that's actually worth spending the money on. I love to cook HOT sometimes and these tin/sheet metal grilles that fall apart after a season or 2. I have nowhere to shop around here except wal-mart or Home Depot.
Sticker shock!
This is just a dolled up santa maria grill but less height adjustment.its very nice though
Pellet grill, Charcoal grill, and Offset stick burner I haven't ever had a tasty experience on gas grills
Pellet grill was the first thing I wanted to build in as well. I didn't think about building in an offset until much later on, so I kept mine on wheels to be able to cook off site. I think the back side of my outdoor kitchen is just calling for an offset now though. That outside wall is pretty lonely...
1. Probably wok station Because I love garlic, Fried Rice and other forms of stir fry. 2. A extra large charcoal rotisserie For large Pigs to make Filipino lachon. And making great kabobs That also automatically rotate. They're really big in Australia. 3 Love the way you guys do things over there.Great reviews and definitely saved me some good money picking up particular products.Thank you
it would be the perfect grill if the area that held the charcoal was also on a slider so you could get at the charcoal without having to remove a cook area.
Agreed
Gozney dome, I love mine it makes me a better pizza cook
I’d build my kitchen around an offset smoker.
First item in my outdoor kitchen-a fully stocked mini bar with ice machine 😂
We do really enjoy our ice maker in our outdoor kitchen build. I used it about 20 minutes ago. So nice!
Since you have so much experience with bbq. I know this may destroy your channel. If you had to pick just one? Right now!!! Which would it be? I’m surprised that you just did not go with an off set. You could grill as close or as far away with indirect cooking. Some models have a cowboy box that allow you to cook right over the coals. One question that will not destroy your channel. I’ve smoked with wood chunks. I always have to use charcoal to get hot coals on a Weber kettle. I’ve noticed a different taste with wood chunks. I also noticed that too much wood chunks will make your cook terrible. Is there a work around on a kettle? Others have mentioned this experience. I had to try it myself. LOL Ruined my protein. Can someone burn a hotter fire in the kettle. My thought process. The off-sets use split logs and the protein comes out fine. I think processing the wood would be a waste of time. Processing as turning the wood chunks into twigs.
Offsets are not the Be-All and End-All. Mankind has utilized dozens or hundreds or ways of cooking -- many of which are more efficient and easier than cooking on an offset. Please note that offsets are a more recent addition to the available cooking options, since old tanks have only been available for a relatively short time -- relative to the history of mankind and cooking. Offsets require a LOT of time and a LOT of attention. No, you aren't a Real Cave Man if you cook on an offset. Other modalities prevail for the "Ultra-Masculine Cave Man" mentality. You do not automatically get a Man Card if you cook on an offset. Offsets are great for SOME CERTAIN things -- and that's about the end of it. If you think that offsets are the ANSWER, you have no clue regarding actual COOKING and SMOKING. Get over yourself. Enjoy your offset for what it's worth, and for everything else, learn how to use the proper tools to achieve the proper results. Mankind is not waiting for YOU to enlighten us with your limited view and tainted opinions.
@@OliverLeveritt I don’t own an off-set. I have a Weber kettle. In the video. We were told that the convenience of space and indirect cooking. I think this is a great product to be stainless. It also has the added feature of raising the grate. I can’t do that on a kettle. Kettles are also acceptable to weather conditions. This grill looks solid enough to deal with the elements. Off-sets are nothing new. People have pits in the ground or surface pits to cook whole hog made of bricks. They had fires on one side and cooked on the other way before a pizza oven was made. Thanks for your reply!!! People had coal stoves in their home. Fire burned on one side and the opposite side was where the magic happened!!!
Weber kettle vs pk360?
Still haven't had a chance to cook on a PK360. One of these days though... I'm going to will it to happen.
First thing would be a charcoal/wood smoker
WOOD FIRE OVEN!
Hasty Bake 131 Legacy
Gas grill
Hasty Bake Knockoff, come on man
over my paygrade
Hasty bake makes a drop in charcoal has 14” drop to right under grates with a heat shield u can do 3 zone cooks…..you would love❤ Hasty has been copied but never duplicated…,
I hope to cook on a Hasty Bake soon.
Too much advertising crap. Quite ‘reminding’ people to buy/click crap FFS.
My ideal outdoor would consist of Hestan 42" Built-In Gas Grill with Rotisserie Burner with all inferred burners, Coyote Outdoor Living 36" Built-In Charcoal Grill, 2 Alfresco Grills 14" Built- In Double Gas Side Burner, 3 Quivira 17x24 Propane Rollout, 2 Quivira Water Resistant 30x31 Dry High-Pantry Storage, 1 Quivira 17x24 Triple Access Drawer with Paper Towel Dispenser, 1 Twin Eagles 18" Double Tall Trash Drawer with Two Trash Cans, 4 Delta Heat 13" Stainless Steel Triple Drawer, Twin Eagles 24" Outdoor Sink with Stainless Steel Cover, No Faucet, Twin Eagles Optional Hot/Cold Faucet Kit, Kamado Joe Big Joe, Kamado joe joe jr, 3 Quivira 30x15 Single Drawer, 4 Quivira 3" x 12" Outdoor Kitchen Airflow Vent, 2 Perlick Signature HP24 24" Undercounter Outdoor Refrigerator with Stainless Steel Solid Door, 2 Marvel 24" Outdoor Built-in All Freezer, Solid Stainless Steel Door with Lock, Reversible Hinge, and lots of counter top space for prep and serving. I have not built it yet because out of all the stuff I listed I only have Kamado Joe grills.
That my friend is incredibly specific and detailed! Sounds like an epic build when you get around to it.