Celeste and I cook outdoors 2 or 3 times a week, and this is the equipment we use all the time
I don’t use the Oklahoma Joe offset smoker as a smoker, but I use it all of the time as a charcoal grill. The grill area is large and there is a good flow of combustion air through the unit even with the lid closed. It is easy to clean and I use the firebox as a place to store my charcoal starter chimney. I have used it hard for 15 years and it still works great.
I have had the Camp Chef 2 burner stove for about 10 years. I used to use a turkey fryer for boiling water for lobster, and other high heat jobs, but this camp stove works better. The burners really put out the heat and it works waaaay better than a T fal unit for deep frying because you can maintain the correct oil temperature. Use it with a cast iron skillet for fried chicken, egg rolls, fried okra, onion rings, french fries, fish, etc.
I really like the fact that it has no lid to get in the way, and Celeste loves keeping the grease and smell outside and not in her kitchen
We have had a Weber bullet smoker for over 15 years and use it regularly. I use B and B lump charcoal and pecan for smoking all manner of protein. It will maintain a constant temperature for about 6 hours without tending if there is not a lot of wind. Works really great for cooks over 6 hours because of the lack of work necessary to keep it at an even temperature
We have had a Weber kettle grill for over 50 years and used it hard. They actually last about 10 years before they need to be replaced. I don’t use it much as a grill any more because I have the Oklahoma Joe, but I use it almost once a week to roti chicken.
Mad Dog and Celeste's Recipes 