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Great Outdoors Grills - Smokey Mountain Series smoker grill

Reviewed by Jimmy2K^

Ok, so maybe your idea of a cookout is to light your propane grill and BBQ up a few steaks, burgers and dogs. If so, then this product may not be for you, but I would still encourage you to check out the review for the great Smokey mountain series 3600 grill. The unit pictured runs on propane, but the one I purchased is identical minus the propane burner and has a pan that holds charcoal in the bottom.

So what kinds of things can you cook in a grill like this? For starters, this is not a burger and steak grill. Things like that are best done on an open flame of charcoal or gas using a conventional grill. Ruling that out, practically everything else can be cooked in this unit and made to taste better then you can ever imagine.

So far I have cooked ribs, chicken, ham, pork chops, sausages, roast beef, baked beans, corn on the cob, and baked potatoes in mine, and all of that in only 4 cookouts so far. Cooking with this unit is a charm because it is so well constructed - it has solid construction, high quality racks that are easy to clean, excellent temperature regulation with its two side vents and one top vent (adjustable openings), and a thermometer built right in the door calibrated in increments of 10 degrees Fahrenheit that allow you at an instant to know exactly what's going on inside. The water pan is high quality and I recommend you line it with foil before using it because it makes cleanup a breeze. The stainless steel racks clean up very easily with a piece of steel wool.

To have a cookout with this unit one should set aside at LEAST 4 hours ahead of time - preferably 5 to prep everything. Use a couple of good starter logs down in the charcoal pan and fill it with 12-15 lbs of good quality charcoal. I never use lighter fluid on my charcoal because I think the fuel ruins the taste, but sometimes I will cheat a bit and use a small amount of match light charcoal mixed with plenty of regular charcoal to get it going. Of course if you spend the extra money and purchase the propane unit (pictured) you can do away with charcoal altogether but somehow I just think charcoal makes food taste better. Light the unit and get it warm - leave your racks and water pan out for a bit, then slide your foil lined water pan in and add water to fill it up. I like to toss in a couple of large chunks of hickory while it's still burning just to help season the smoker a bit before putting on the meat. At this stage, your racks are not inside the grill. You can prep your food right on the rack with some newspaper underneath them right on the table, e.g., slating meats or adding a rub, etc.

Tinfoil is the bar-b-q-ers best friend. Buy the large rolls, in fact, buy two - you can get it at a dollar store cheaply. Depending upon the meat type and how you want to cook it determines whether or not you wrap it. I like to put corn on the cob with lots of butter and salt in tinfoil, likewise with potatoes, just cut them in half put salt and pepper and a big slab of butter in them, and pack them in with the other foods as they are cooking. Because of the grills design, you can use the drippings off of meats to season other foods, for example yesterday I cooked an 8 lb ham and a big pan of beans. I used a Pyrex baking dish for the beans and put it right under the rack that held the ham, and just let the ham drippings fall right into the beans while they were cooking, occasionally taking a slice off of the ham and adding it right in with the beans, and some honey and brown sugar, which I also used to glaze the ham (is your stomach growling yet?).

OK, ribs are something everyone likes. Imagine hickory-smoked ribs and chicken drumsticks along with baked potatoes, corn on the cob, coleslaw, and peach cobbler. I had a bunch of my friends from the campground come over for this feast about a month back - in fact we had 10 people and I still had leftovers for 2 days afterwards. I like to cook the ribs without tinfoil (thawed first) for about 1 hour to 1 and a half hours first with one fist sized chunk of hickory - don't over smoke them or they will taste like the tree instead of having the nice flavor. While I am doing this I wrap my chicken drumsticks in foil and put them in there along with the corn and baked potatoes in tinfoil. After about an hour I wrap the ribs in tinfoil and add one thick strip of BBQ sauce right down the middle on the meaty sides of the ribs - use a decent BBQ sauce - I like the Kraft thick original. Then I remove the chicken drumsticks from the foil and place them directly in the smoker and check my charcoal level and add a few pieces of hickory - remembering of course not to over smoke the meat - but with chicken it's a little harder then pork. After about 2 hours, I brush BBQ sauce all over the chicken drums and cook them for about another hour. I would recommend a 4 to 5 hour cooking time for a meal like this. If you wish to serve your guests some appetizers, toss some Italian sausage on the grill when you first put the ribs in - they will cook right up in a couple of hours.

This is BBQ the way I like to do it - all afternoon thing where you hang out with people, maybe have some cold beverages and just yak, then feast like a roman. There really outside of the initial work is not a lot of babysitting required with this unit but I like to keep an eye on the temperature and try to keep it between about 225 and 275 degrees for optimal cooking.

Next time I fire this baby up I plan on trying to do a whole chicken, but you can also do turkey, Alaskan salmon, etc. I will let you know how that turns out.

This grill is a very decent unit - I highly recommend it to anyone who loves to BBQ and entertain. It is a solid design and at $98 for the charcoal model (36 inch) and $149 for the gas model (36 inch), it's worth the money and should provide years of service. It comes with an assembly video that also provides instruction on cooking with your Great Outdoors Grill that I found very helpful. I am so pleased with mine I am thinking of also buying a second unit next summer except this time getting the gas model so I can have the best of both worlds.


Rave: 2001 Black Dodge Dakota Truck, v/6 5 speed 4wsd

Reviewed by Alphabuck

The Dakota is the finest combination of utility and value in the history of 4 wheeled vehicles. I've had it two years, never had to repair it and it was worth the money. The sticker price was $21,500. I paid $200 over invoice minus rebates which came to $16,700, which at the time was more than I owed on my darned house. I've put 81,000 miles on it in 25 months so I'm a third of the way to the moon, closer according to some. It's the only BRAND new vehicle I ever owned so it's been the most trouble free I ever owned. I treat that thing better than I treat myself

But don't buy the standard cab like I did. Spend the extra 3 grand and get the extended cab so you can actually recline the drivers seatback. I'm 6'4 and my head is always rubbing the ceiling. That's my only complaint.



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