Jim Davis wrote:
> I remember years ago using a small cast iron hibatchi grill for lots of
> uses. My family grew and I did to a much larger BBQ. Now the kids are
> grown and gone and I'd like to step back to cooking for just my wife and
> I. Whatever happened to the old cast iron hibatchi's? I'd love to have
> one!

I think that they still sell them in the spring and early iin places
like WallyWorld etc. I went the other way. Kids gone, good get two
Webers. One for grilling and one (WSM) for BBQ.

--
Steve

If at first you don't succeed, then skydiving isn't for you.

I remember years ago using a small cast iron hibatchi grill for lots of
uses. My family grew and I did to a much larger BBQ. Now the kids are
grown and gone and I'd like to step back to cooking for just my wife and
I. Whatever happened to the old cast iron hibatchi's? I'd love to have
one!

Steve Calvin wrote:

> I think that they still sell them in the spring and early iin places
> like WallyWorld etc.

I bought one a few years ago. I should use it more.

> I went the other way. Kids gone, good get two
> Webers. One for grilling and one (WSM) for BBQ.

Hmmm..... kids gone.... less food to cook.... spend more on cooking appliance.
You gotta love the extra disposable income :-)

On Mon, 17 Jan 2005 13:56:56 -0800, Jim Davis
> wrote:

>I remember years ago using a small cast iron hibatchi grill for lots of
>uses. My family grew and I did to a much larger BBQ. Now the kids are
>grown and gone and I'd like to step back to cooking for just my wife and
>I. Whatever happened to the old cast iron hibatchi's? I'd love to have
>one!

I googled "lodge cast iron hibachi" and got several hits. Here's one:
http://www.cooking.com/products/shprodde.asp?SKU=114680

I bought one of these several years back. It's nice, but there is the
problem of rust with cast iron in the outdoors.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Dave Smith wrote:
> Steve Calvin wrote:
>
>
>>I think that they still sell them in the spring and early iin places
>>like WallyWorld etc.
>
>
> I bought one a few years ago. I should use it more.
>
>
>> I went the other way. Kids gone, good get two
>>Webers. One for grilling and one (WSM) for BBQ.
>
>
> Hmmm..... kids gone.... less food to cook.... spend more on cooking appliance.
> You gotta love the extra disposable income :-)
>
>
yeah, but I love the way those suckers cook a lot better! :-)

--
Steve

If at first you don't succeed, then skydiving isn't for you.

Dave Smith wrote:
> Steve Calvin wrote:
>
>
>>I think that they still sell them in the spring and early iin places
>>like WallyWorld etc.
>
>
> I bought one a few years ago. I should use it more.
>
>
>> I went the other way. Kids gone, good get two
>>Webers. One for grilling and one (WSM) for BBQ.
>
>
> Hmmm..... kids gone.... less food to cook.... spend more on cooking appliance.
> You gotta love the extra disposable income :-)
>
>
yeah, but I love the way those suckers cook a lot better! :-)

--
Steve

If at first you don't succeed, then skydiving isn't for you.

Jim Davis wrote:
> I remember years ago using a small cast iron hibatchi grill for lots
of
> uses. My family grew and I did to a much larger BBQ. Now the kids
are
> grown and gone and I'd like to step back to cooking for just my wife
and
> I. Whatever happened to the old cast iron hibatchi's? I'd love to
have
> one!

I'd go for the Weber Smokey Joe, a tabletop version of the famous
kettle.




Brian

Jim Davis wrote:
> I remember years ago using a small cast iron hibatchi grill for lots
of
> uses. My family grew and I did to a much larger BBQ. Now the kids
are
> grown and gone and I'd like to step back to cooking for just my wife
and
> I. Whatever happened to the old cast iron hibatchi's? I'd love to
have
> one!

I'd go for the Weber Smokey Joe, a tabletop version of the famous
kettle.




Brian

Jim Davis wrote:

> I remember years ago using a small cast iron hibatchi grill....

There's a gizmo called "Son of Hibachi" available at
<http://www.sonofhibachi.com/>.

--
-- Steve

Jim Davis wrote:

> I remember years ago using a small cast iron hibatchi grill....

There's a gizmo called "Son of Hibachi" available at
<http://www.sonofhibachi.com/>.

--
-- Steve

On Mon, 17 Jan 2005 13:56:56 -0800,
Jim Davis > wrote:
> I remember years ago using a small cast iron hibatchi grill for lots of
> uses. My family grew and I did to a much larger BBQ. Now the kids are
> grown and gone and I'd like to step back to cooking for just my wife and
> I. Whatever happened to the old cast iron hibatchi's? I'd love to have
> one!

Oh, I think they're still made. A friend of mine has
mentioned seeing those at Wal-Mart, in the camping section, I think.
And the Lodge outlet store we visited this past Christmas carried
such a product for around $70-80. It was tempting, but I'm sure it
weighed a ton and we didn't want to haul it all the way back home in
the car. (We were on the road.) It did look pretty neat, I was
tempted to get one for my dad.

Ariane

On Mon 17 Jan 2005 06:27:04p, Ariane Jenkins tittered and giggled, and
giggled and tittered, and finally blurted out...

> On Mon, 17 Jan 2005 13:56:56 -0800,
> Jim Davis > wrote:
>> I remember years ago using a small cast iron hibatchi grill for lots of
>> uses. My family grew and I did to a much larger BBQ. Now the kids are
>> grown and gone and I'd like to step back to cooking for just my wife and
>> I. Whatever happened to the old cast iron hibatchi's? I'd love to have
>> one!
>
> Oh, I think they're still made. A friend of mine has
> mentioned seeing those at Wal-Mart, in the camping section, I think.
> And the Lodge outlet store we visited this past Christmas carried
> such a product for around $70-80. It was tempting, but I'm sure it
> weighed a ton and we didn't want to haul it all the way back home in
> the car. (We were on the road.) It did look pretty neat, I was
> tempted to get one for my dad.
>
> Ariane

As far as I know, Lodge makes the only good one today. It's heavy cast iron.
Most other hibatchis I've seen are either extremely thin cast iron or sheet
steel. If I were to buy one, Lodge would be the clear choice.

Wayne

On 18 Jan 2005 01:51:21 GMT, Wayne Boatwright > wrote:
>
> As far as I know, Lodge makes the only good one today. It's heavy cast iron.
> Most other hibatchis I've seen are either extremely thin cast iron or sheet
> steel. If I were to buy one, Lodge would be the clear choice.

Thanks for the tip, Wayne. I hadn't really priced them, but
the Lodge one looked pretty darn sturdy when we saw it in the store.
Quite thick cast iron, and they had a small round one as well as a
longer oblong-shaped one. Both are on Lodge's website, IIRC.

http://www.lodgemfg.com

The outlet store was fun to poke around in...tons of skillets and
dutch ovens, of course, but they also had some lovely looking samples
of their enameled cast iron pots. I hadn't seen those widely offered
in cookware stores here, they look neat. We got a griddle pan and a
trivet covered in dark green enamel.

Ariane

"Wayne Boatwright" > wrote in message
...

> As far as I know, Lodge makes the only good one today. It's heavy cast
> iron.
> Most other hibatchis I've seen are either extremely thin cast iron or
> sheet
> steel. If I were to buy one, Lodge would be the clear choice.
>
> Wayne

The Lodge runs $70 at cooking.com, but it is a 30-pound unit, and, as
mentioned previously, subject to rust. Come to think of it, I don't know
that I have ever seen a heavy Habatchi that wasn't rusted.

"Wayne Boatwright" > wrote in message
...

> As far as I know, Lodge makes the only good one today. It's heavy cast
> iron.
> Most other hibatchis I've seen are either extremely thin cast iron or
> sheet
> steel. If I were to buy one, Lodge would be the clear choice.
>
> Wayne

The Lodge runs $70 at cooking.com, but it is a 30-pound unit, and, as
mentioned previously, subject to rust. Come to think of it, I don't know
that I have ever seen a heavy Habatchi that wasn't rusted.

On Mon 17 Jan 2005 07:22:12p, Ariane Jenkins tittered and giggled, and
giggled and tittered, and finally blurted out...

> On 18 Jan 2005 01:51:21 GMT, Wayne Boatwright > wrote:
>>
>> As far as I know, Lodge makes the only good one today. It's heavy cast
>> iron. Most other hibatchis I've seen are either extremely thin cast
>> iron or sheet steel. If I were to buy one, Lodge would be the clear
>> choice.
>
> Thanks for the tip, Wayne. I hadn't really priced them, but
> the Lodge one looked pretty darn sturdy when we saw it in the store.
> Quite thick cast iron, and they had a small round one as well as a
> longer oblong-shaped one. Both are on Lodge's website, IIRC.
>
> http://www.lodgemfg.com
>
> The outlet store was fun to poke around in...tons of skillets and
> dutch ovens, of course, but they also had some lovely looking samples
> of their enameled cast iron pots. I hadn't seen those widely offered
> in cookware stores here, they look neat. We got a griddle pan and a
> trivet covered in dark green enamel.
>
> Ariane

I didn't know the Lodge had an Outlet store, Ariane. Where is it located?
I have several pieces of Lodge cast iron...the old original style. A dutch
oven and chicken fryer were inherited from my grandmother and are very
well-seasoned. I bought a griddle a few years ago and have since managed
to season it well. I have a huge assortment of Le Creuset cookware, but I
would still be interested in how Lodge's enameled pieces compare. They're
good looking, to be sure.

If I thought I'd use it a lot, I'd probably buy one of Lodge hibatchis, but
I'm a slave to my gas grill! :-) I'd probably only use it if we were
cooking away from home.

Cheers,
Wayne

On Mon 17 Jan 2005 08:13:04p, zuuum tittered and giggled, and giggled and
tittered, and finally blurted out...

>
> "Wayne Boatwright" > wrote in message
> ...
>
>> As far as I know, Lodge makes the only good one today. It's heavy cast
>> iron. Most other hibatchis I've seen are either extremely thin cast iron
>> or sheet steel. If I were to buy one, Lodge would be the clear choice.
>>
>> Wayne
>
> The Lodge runs $70 at cooking.com, but it is a 30-pound unit, and, as
> mentioned previously, subject to rust. Come to think of it, I don't know
> that I have ever seen a heavy Habatchi that wasn't rusted.

Couple of options about the rust. You can season the entire grill as you
would a skillet. You could paint all the non-food surfaces with a hi-temp
flat black paint like that meant for gas grills. In either case, I would
keep it out of the rain. and keep the grill surface well-oiled.

Wayne

On 18 Jan 2005 03:32:39 GMT, Wayne Boatwright > wrote:
>
> I didn't know the Lodge had an Outlet store, Ariane. Where is it located?
> I have several pieces of Lodge cast iron...the old original style. A dutch
> oven and chicken fryer were inherited from my grandmother and are very
> well-seasoned. I bought a griddle a few years ago and have since managed
> to season it well. I have a huge assortment of Le Creuset cookware, but I
> would still be interested in how Lodge's enameled pieces compare. They're
> good looking, to be sure.

I had to look it up, because I just couldn't remember off the
top of my head. It's in South Pittsburgh, TN, and from their website,
it looks like the original...? We had no idea it was there, we just
saw signs along the highway for a Lodge outlet store and followed
them. The place is small and easy to miss, as it's set back from
the road a bit. They sold a nice assortment of stuff, including a
section that had factory seconds at a discount.

FWIW, I liked the Lodge's enameled cast iron pot handles
better. They were metal, a funky twisty shape that looks easier to
grab with or without mitts. Appearance was otherwise attractive and
similar to Le Creuset, but prices were a bit less expensive. Heh, but
considering we're talking about LC, that's not really saying much!

> If I thought I'd use it a lot, I'd probably buy one of Lodge hibatchis, but
> I'm a slave to my gas grill! :-) I'd probably only use it if we were
> cooking away from home.

My husband Erik has gotten rather grill/bbq obsessed within
the past couple years, so he now has an el-cheapo Brinkmann smoker, a
Weber charcoal grill and a Kamado. I'm still looking for a good 12-step
program for him, poor soul. ;P

Ariane

Jim Davis wrote:
> I remember years ago using a small cast iron hibatchi
> grill for lots of uses. My family grew and I did to a
> much larger BBQ. Now the kids are grown and gone and I'd
> like to step back to cooking for just my wife and I. Whatever happened
> to the old cast iron hibatchi's? I'd
> love to have one!

I just threw one out a month ago. Your timing sure was off.

BOB

On 18 Jan 2005 03:38:46 GMT, Wayne Boatwright > wrote:

>On Mon 17 Jan 2005 08:13:04p, zuuum tittered and giggled, and giggled and
>tittered, and finally blurted out...
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>
>>> As far as I know, Lodge makes the only good one today. It's heavy cast
>>> iron. Most other hibatchis I've seen are either extremely thin cast iron
>>> or sheet steel. If I were to buy one, Lodge would be the clear choice.
>>>
>>> Wayne
>>
>> The Lodge runs $70 at cooking.com, but it is a 30-pound unit, and, as
>> mentioned previously, subject to rust. Come to think of it, I don't know
>> that I have ever seen a heavy Habatchi that wasn't rusted.
>
>Couple of options about the rust. You can season the entire grill as you
>would a skillet. You could paint all the non-food surfaces with a hi-temp
>flat black paint like that meant for gas grills. In either case, I would
>keep it out of the rain. and keep the grill surface well-oiled.
>
>Wayne

Mine got pretty scabrous on the back porch without any rain. Under a
roof, that is. Humidity, yes; rain, no. I did season it a couple of
times. The trouble was with the cooking surface, which got the ever
lovin' crap scorched out of it with every grilling session. The
seasoning didn't survive the too hot treatment. And I didn't season
it often enough, which would be pretty much every time I used it.

Last spring when I was preparing for my disasterous chili cook-off
experiment (plan was to sear the meat over a charcol fire before
stewing), I heated up the puppy with a twig and charcoal fire and
chipped the rust off it till a couple of good sized chunks caromed
back and stuck to my right eye lid. Yow! Full contact barbecue!

I agree the little darling is a winner, but anybody who plans to buy
one ought to also plan on replacing the cooking surface every couple
of years.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On 18 Jan 2005 03:38:46 GMT, Wayne Boatwright > wrote:

>On Mon 17 Jan 2005 08:13:04p, zuuum tittered and giggled, and giggled and
>tittered, and finally blurted out...
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>
>>> As far as I know, Lodge makes the only good one today. It's heavy cast
>>> iron. Most other hibatchis I've seen are either extremely thin cast iron
>>> or sheet steel. If I were to buy one, Lodge would be the clear choice.
>>>
>>> Wayne
>>
>> The Lodge runs $70 at cooking.com, but it is a 30-pound unit, and, as
>> mentioned previously, subject to rust. Come to think of it, I don't know
>> that I have ever seen a heavy Habatchi that wasn't rusted.
>
>Couple of options about the rust. You can season the entire grill as you
>would a skillet. You could paint all the non-food surfaces with a hi-temp
>flat black paint like that meant for gas grills. In either case, I would
>keep it out of the rain. and keep the grill surface well-oiled.
>
>Wayne

Mine got pretty scabrous on the back porch without any rain. Under a
roof, that is. Humidity, yes; rain, no. I did season it a couple of
times. The trouble was with the cooking surface, which got the ever
lovin' crap scorched out of it with every grilling session. The
seasoning didn't survive the too hot treatment. And I didn't season
it often enough, which would be pretty much every time I used it.

Last spring when I was preparing for my disasterous chili cook-off
experiment (plan was to sear the meat over a charcol fire before
stewing), I heated up the puppy with a twig and charcoal fire and
chipped the rust off it till a couple of good sized chunks caromed
back and stuck to my right eye lid. Yow! Full contact barbecue!

I agree the little darling is a winner, but anybody who plans to buy
one ought to also plan on replacing the cooking surface every couple
of years.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Mon 17 Jan 2005 08:56:55p, Ariane Jenkins tittered and giggled, and
giggled and tittered, and finally blurted out...

> My husband Erik has gotten rather grill/bbq obsessed within
> the past couple years, so he now has an el-cheapo Brinkmann smoker, a
> Weber charcoal grill and a Kamado. I'm still looking for a good 12-step
> program for him, poor soul. ;P
>
> Ariane

Sounds like it may be too late! :-) Better just look for the book, "12 Steps
to Great BBQ". ;-)

Wayne

In article >,
Jim Davis > wrote:

> I remember years ago using a small cast iron hibatchi grill for lots of
> uses. My family grew and I did to a much larger BBQ. Now the kids are
> grown and gone and I'd like to step back to cooking for just my wife and
> I. Whatever happened to the old cast iron hibatchi's? I'd love to have
> one!

You can still buy hibachi grills. Check any home and garden store or
local hardware store. They're seasonal items though, so if its winter
now where you live, wait until the spring before you go shopping for a
hibachi.

In article >,
Jim Davis > wrote:

> I remember years ago using a small cast iron hibatchi grill for lots of
> uses. My family grew and I did to a much larger BBQ. Now the kids are
> grown and gone and I'd like to step back to cooking for just my wife and
> I. Whatever happened to the old cast iron hibatchi's? I'd love to have
> one!

You can still buy hibachi grills. Check any home and garden store or
local hardware store. They're seasonal items though, so if its winter
now where you live, wait until the spring before you go shopping for a
hibachi.

On 18 Jan 2005 05:05:58 GMT, Wayne Boatwright > wrote:
> On Mon 17 Jan 2005 08:56:55p, Ariane Jenkins tittered and giggled, and
> giggled and tittered, and finally blurted out...
>
>> My husband Erik has gotten rather grill/bbq obsessed within
>> the past couple years, so he now has an el-cheapo Brinkmann smoker, a
>> Weber charcoal grill and a Kamado. I'm still looking for a good 12-step
>> program for him, poor soul. ;P
>>
>> Ariane
>
> Sounds like it may be too late! :-) Better just look for the book,"12 Step
> s to Great BBQ". ;-)

LOL, well, he's trying. So far, the results have been delicious!
He does a mean smoked brisket, and decent ribs. Still working on the
ribs and pulled pork. I'm a willing guinea pig for his Q
experiments.

Ariane