Hibachi Advice

With the cold weather on it's way I'm dreading the inevitable retirement of the grill/smoker to the gay-rage for the seasons. I'd like to have a more accessible grill available on my small back porch.

Can anyone recommend sources and brands of hibachis that might be easily available (in the near north side of Chicago)?

We're trying to keep this a low budget production--under $100 for sure, less than $50, even better.

Thanks!

bean wrote:Can anyone recommend sources and brands of hibachis that might be easily available (in the near north side of Chicago)?

Bean,

Though I don't currently own one, the Lodge Hibachi at $100 is one of, if not the, best of the style. Weber Smokey Joe is versatile with a small footprint for around $30. A small or medium Big Green Egg would suit your needs as well, though the eggs are higher cost.

Enjoy,
Gary

Has anybody ever purchased or used a Konro? (outside a restaurant, that is) I'm curious how they would work - they're darn cute, if nothing else!

Gars comes through, as usual.

Thanks!

And also, thanks for teaching me how to smoke ; )


b )

Check your local Fire Codes/Regulations, my bet is they don't allow grills on porches for a good reason.-Dick

I'm looking for hibachi advice too. I have one in the garage that I've never yet used, but I want to use it this fall. I'm trying to decide where to put it. I need to keep it up off the ground so Fuzzball does not get near it. One idea is on a flat surface (e.g., piece of plywood or drywall) on top of the (turned off) gas grill grates. Or I could put it on the dining table out on the deck, but it's glass-topped, so I'm guessing this wouldn't be safe without a piece of wood or drywall underneath it. Any suggestions?

Check your local Fire Codes/Regulations, my bet is they don't allow grills on porches for a good reason.-Dick

Yup - specifically charcoal grills (Weber Q's and Go-anywhere gas grills are usually no problem, as the flame can be killed instantly, and no glowing coals are involved). And things do happen, unfortunately, and with dire results. Horror Story Time: friend of mine in KC lived in a large country-clubby apartment complex in Mission, Kansas. His upstairs neighbor had a charcoal grill, apparently not on a fireproof pad, and the post-grilling embers escaped, which set the deck on fire - and subsequently gutted several apatments, including my friend's and his two roomies, leaving them homeless. Lost everything. He was prone to having things like this happen, unfortunately - my then-boyfriend always referred to him as "Steve, the Guy with the Terrible Life."

So, get a Go-Anywhere, a small metal table to put it on, and a fireproof mat. It's also cheaper than a hibachi, and rust-proof (the racks are stainless steel). And it's a Weber. Should take you through 'til spring quite happily. Both I and my Customary Dining Companion respectively love ours.

Interesting enough:

On last night's Iron Chef America Chef Morimoto used a Konro to display one of his dishes. Surprisingly Alton Brown didn't seem to know what it was--he referred to it as 'a very nice looking clay pot' or something along those lines. I recognized it for what it is immediately. My wife reminded me that I had bought one for a tenant of ours quite a few years ago. Darned if I can remember where I got it.

Was thinking about getting a little something like this to put table top and cook some stuff while sitting round outdoors getting my drink on and on and on....Kinda like a Fondue-B-Q.

Cbot wrote:Was thinking about getting a little something like this to put table top and cook some stuff while sitting round outdoors getting my drink on and on and on....Kinda like a Fondue-B-Q.

That's pretty much exactly what I'm looking for. Do you have a source?

In the meantime we've been using Alton Brown's chimney starter solution.

Lodge L410 Hibachi Iron Sportsman Grill 17-1/4" X 9" $89.99 with free shipping from ace hardware

After 30 years of being a loyal Weber charcoal cook, I cannot physically use it anymore. We just recently bought a Weber Q200 small propane grill and love it, just turn the knob, push a button and go! I think it's done a fine job, so far we've done steak, pork chops, fish and veggies of all sorts.

May I get all Japanese on you?

Hibachi the word was really a heater years ago not a cooking appliance. American's chose to use a different word because of the difficulty of pronunciation of the real Japanese portable appliance.

The real word is:

SHICHIRIN

http://www.imperialkamado.com/shichirin ... eisodo.htm

while at the above website Gary will also love this:

http://www.imperialkamado.com/index.htm