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All of it sounds great.

I too love food (women and food.....food and women.....luckily both edible)...

Not a big sweets guy (although the little woman makes an amazing cheesecake around my birthday annually) but I do like a good Creme Brule.

So the strata (is that what you call it?) just invested in a new grill. Too much corrossion on the old one.

We're just 7 condos, one main building from the 1860's that holds five apartments and then an annex from the 1930's with two.
I live on the ground floor of the annex building. It's basically downtown, but in a quiet street. and the opposite side of the river from "real" downtown. A ten minute walk from my office. Five minute walk to the railway station. We only have five garages, so I have been parking outside since I sold the house, but there's a couple moving out, so at the end of this month I'll get a garage!

We have a smallish yard with a tiny lawn, an apple tree and a brick terrace where we have some tables, chairs and a grill. The yard has a five meter high thuja hedge toward the street, so there is total privacy from the outside world. The grill is for all of us. There are two gas tubes. If the one you use goes empty, you switch to the spare, but then you have to go get a new one. But you can hand in the receipt to the treasurer and get a refund.

Anyway, it seems to be a Broil King Signet 390 Shadow. I take it that's a Canadian brand? You're welcome!



We're having a spring cleaning event on April 19th, and then we'll do some grilling afterwards. Probably just sausages, but, yeah.

decent mid tier grill. I like:
cast iron grates
burners run front to back making it easier to set up grill vs roast zones

I would like, more burners, maybe 5 instead of the three to give more control on hot (grill) and steady (roast) zones

Rotisserie is a nice option if anyone uses it, I've never missed not having a side burner.

The side burner is pretty pointless on a low pressure LNG line like we have. It takes forever to get the cast iron hot for bbq breaky in the summer. Maybe propane is better? I think it burns hotter

I love my rotisserie for the charcoal kettle. Spinning a couple chooks makes for a delicious meal

Cousin Strawberry wrote: ↑Thu Apr 02, 2026 12:43 pm The side burner is pretty pointless on a low pressure LNG line like we have. It takes forever to get the cast iron hot for bbq breaky in the summer. Maybe propane is better? I think it burns hotter

I love my rotisserie for the charcoal kettle. Spinning a couple chooks makes for a delicious meal

What type of kettle do you have?

Mëds wrote: ↑Thu Apr 02, 2026 1:24 pm

Cousin Strawberry wrote: ↑Thu Apr 02, 2026 12:43 pm The side burner is pretty pointless on a low pressure LNG line like we have. It takes forever to get the cast iron hot for bbq breaky in the summer. Maybe propane is better? I think it burns hotter

I love my rotisserie for the charcoal kettle. Spinning a couple chooks makes for a delicious meal

What type of kettle do you have?

One of the Weber Performers with the side table. Sweet barbie



I've had it for a decade and it still is a great rig. My rotisserie is an only fire or something like that not brand name

Cousin Strawberry wrote: ↑Thu Apr 02, 2026 3:01 pm

Mëds wrote: ↑Thu Apr 02, 2026 1:24 pm

Cousin Strawberry wrote: ↑Thu Apr 02, 2026 12:43 pm The side burner is pretty pointless on a low pressure LNG line like we have. It takes forever to get the cast iron hot for bbq breaky in the summer. Maybe propane is better? I think it burns hotter

I love my rotisserie for the charcoal kettle. Spinning a couple chooks makes for a delicious meal

What type of kettle do you have?

One of the Weber Performers with the side table. Sweet barbie

I actually want one of those. I had a Coleman kettle years ago, it rusted out and the wife wanted propane because she can't figure out charcoal.

Probably going to get a new kettle this spring.

I've had one of these for years - I've replaced the grills once (just use 2 of the 4) and replaced the bottom tray / rack. The thermastat got taken out by a hail storm, but still kind works (not reliable for any actual temp, just hotter or less hot)

Mëds the one I have has a propane assist thing to ignite the coal but I stopped using that years ago once I found how well the chimneys work. The Weber is enamel coated so doesn't rust out (at least mine hasn't in a decade). Well made but pricey

Corn I have wanted a smoker for a while but because I can smoke on the kettle (if you do it properly) I'm less inclined.

I also have a 5 burner Jackson Grills LNG bbq for bad weather or quick and hot shit. Had been eyeing a Blackstone for a while but if we're going over the ditch I'm not buying more shit

Same thoughts on the smoker. Mines big enough that I can put the meat to one side. Not ideal, but good enough.

Love me some old-fashioned cookin’.

What you fellas use for fuel, charcoal or briquettes?

Cousin Strawberry wrote: ↑Thu Apr 02, 2026 6:44 pm Mëds the one I have has a propane assist thing to ignite the coal but I stopped using that years ago once I found how well the chimneys work. The Weber is enamel coated so doesn't rust out (at least mine hasn't in a decade). Well made but pricey

The Weber is what I want.

I ordered one way back, the retailer sent me pictures of it being damaged by their supplier prior to them receiving it as a special order. I told them I would accept a damaged item. They said it was special order and I couldn’t refuse. I reiterated my position. A week later it arrived damaged and I sent it back. Called Amex and told them what had happened and they reversed the charges immediately.

I needed the bbq that weekend so I went to Canadian Tire and bought the Coleman. It lasted 5 years.

I have a big vertical offset smoker that runs on wood/charcoal. So I’ve been fine using the Broil King propane job since 2020. It’s a 3 burner like the one Per pictured. As Topper mentions, more burners would be better.

BoS wrote: ↑Thu Apr 02, 2026 9:00 pm Live me some old-fashioned cookin’.

What you fellas use for fuel, charcoal or briquettes?

I load the chimney with briquettes at the bottom for easier lighting, then wood chunks on top. Wood chips to get some smoke going once the meat's on (off to the side).

BoS wrote: ↑Thu Apr 02, 2026 9:00 pm Love me some old-fashioned cookin’.

What you fellas use for fuel, charcoal or briquettes?

Most of the time it's the Weber brand briquettes but when I can get to Edmonton or Calgary I'll buy a couple jumbo bags of the big green egg brand chunks of charcoaled wood. It smells amazing and really makes the flavours pop.

I've got a small portable propane bbq with two burners for doing jerk chicken and searing ribs before braising them in the oven. I don't do sausages or burgers on it ... those I like to pan fry. I've replaced the grill, heat shields, and burners multiple times. Everything is rusted out and fixed with wire ... it's time is almost done.

For larger pieces of meat I built a bbq out of an old oil tank that a friend donated. I think it is 250 gallons. I'm not a welder so did the whole thing with an angle grinder and drill press and everything is bolted together. I used a full sheet of expanded metal for the grill surface and charcoal baskets underneath. Made some doors with adjustable vents on the ends but loading fuel wasn't easy so I just made some cutouts on the front instead and let the air in freely. If I had to do it again I'd learn to weld first and redesign it so the lid isn't so heavy.

Here it is getting burned in to get rid of the nasties:



Grill surface and charcoal baskets: