Charcoal briquettes are more uniform and work better on hibachi style grills. Use a full chimney full of briquettes. Charcoal is char (hardwood burnt carbon) and coal pressed together with a binder. It burns hotter than hardwood lump char pieces (no coal). Coal burns very hot! I never use self-lighting charcoal - it ruins the taste because of impregnated lighter fluid in the charcoal. I always use a lighting chimney. Lump char pieces are best used in a smoker - low and slow cooking. Nice video. Many people have transitioned to pellet smokers and griddles. Fads come and go, but charcoal or char grilling is still the king IMO. Kingsford was the first charcoal - used wood scraps from the wooden car bodies of early Ford vehicles. Kingsford was a Ford engineer and did not want the scraps to go to waste - invented another saleable product. Char pieces burn faster and cooler - you have to keep adding more as you cook.
You're supposed to turn the grate upside down (feet up) to get closer to the charcoal to create a sear.. the legs are to give it height for less of a sear or just a normal cook..
Thanks for this. One could easily use wood for burning fuel. Also, reverse the cooking grate for more heat. Finally, don't forget the airflow vent, which is meant to control your heat.
That little grill will sear your steaks quite well. Try flipping the grate over. You steak will be directly on top of the coals. The legs of the grate will stick up in the air and that's supposed to be that way. Iyt does acrually work. Good luck.
I had a Sportsman Hibatchie years ago and that grill really got hot creating a beautiful sear on steaks. See if you can find some mesquite charcoal. That's stuff burns really hot. Nice video buddy. The grill grate is reversible. Put the legs up will get it closer to the coals.
Your grill looks like a redesign of the original Lodge sportsman's grill. To get a higher heat try flipping the grill great over and putting up so the short little legs go up and searing on the grill like that. He'll bring the grill-grade closer to the flame and we'll get it'll get hotter and it will hopefully sear....
This is a near-identical design of Patiojoy's hibachi. One notable difference I do see is the lip on the front edge of the damper slider platform, probably to keep the damper from falling off. Patiojoy's does not have that lip, thus, allowing for better airflow control at the damper. Love my Patiojoy hibachi 🥩♨️❤️
You placed your lumps/briquettes, and have seen other hibachi cooks place their briquettes, toward the center. Of course you're going to get a hot spot in the middle. Pushing the coals to the edges and corners and leaving the center mostly free of briquettes will naturally create the "full coverage" heating effect desired. PBS's Steven Raichlen has excellent charcoal/lump/briquettes configurations/arrangements for various grilling techniques, or search "charcoal briquette arrangements". Applies equally to a square hibachi, too.
This grill, and a grill called Gigantex, seem almost identical. Both are very close to the older and no longer available Lodge Sportsman grill. The only Lodge model now available is the re-designed one. It has a different, legless base - which looks peculiar. Lodge is a good product - but at least $100 more in price. All 3 can get up a good grilling heat with the right charcoal loading and grill surface height. I will probably buy an Ironmaster or a Gigantex . From years of using a Lodge Sportsman, they do eventually wear out from metal fatigue. The charcoal bed rack cracks and fails, for one thing. But that took 10 years or more. I also found periodic exterior use of cast iron stove polish keeps them looking good. For 1 to 4 people, these grills are compact and handy. Got to put them on some tiles, for safety.
I bought this grill as a novelty and fun item for tailgating. I totally agree that it has issues getting to normal grilling temperatures and I wouldn't recommend it as a primary grill, especially given the price! But to me, it's still a fun item to have. Being a Texan that happens to also be Asian it's the thing I fire up with some friends to grill things like yakitori, and takoyaki on a Summer weekend. ...while the smoker has the brisket going of course!
I ordered one to pair with my PBC smoker. With this cast iron grill i know it will last decades and i can also use it to make adana style kebabs, beef suya etc - basically any food i need to cook hot and fast over coals.
Seared my steaks perfectly with grill initially on lower level then raised to finish. Knowing what you are doing should be accomplised first before reviewing a product.
Great review!!...probably needed just a little more heat w those thick steaks and u should've waited a lil bit to let the grill get super hot again before throwing them on...the kabobs probably cooled the grill down a bit👍
Get a Smokey Joe jumbo grill made by Weber. It's a mini version of the Weber kettle great for portability grade for doing steaks and it's 18 in diameter. And they're about $69 $79 for the price of the grill now.... You can't go wrong with the Weber Smokey Joe jumble it's a really nice little grill....
I like hibachi style grills. I have two Lodge’s and the Cajun Classic. All three get real hot with not too much charcoal. I don’t know why that one didn’t heat up well. As it looked to imitate the tried and true Lodge design. Oh well thanks for showing it off.
I just bought one and plan on using it for grilling fish, seafood and yakitori skewers/kabobs. I think you had the right Idea for the vegetables and kabobs. I just don’t think it’s designed for the bigger stuff. Also I was advised to use binchotan style charcoal for those style grills.
Nice review Mate. And, yep, I’m with You on the Nostalgia trip….I remember my Maternal Grandfather having that Cast Iron, Hibachi with the slots in the pylons to lift the grill! When my Wife and I got together, we, also had no spare cash…Saving for house and stuff but managed to get a little “Pot Bellied” Cast Iron Grill. They were both AMAZING little cookers!!! Looking now, they are crazy money!!!
This is the small one, they make a larger one . Its the same size as rhe sportsmen grill. Get the larger one!!! Even better look for the Camp Chef grill at Lowes, $129.00, pickup ..you will love it ..
Great review, thank you for posting. I think with 50% more charcoal and the draft door wide open, you would get the heat you want. This is a nice looking little grill, but it's about $160 now.....
You are using this grill in the incorrect manner. The hibachi grills are used for yakitori style cooking, meaning small portion skewer meat, mainly chicken and vegetables on a stick like appetizers style, hence their small size. Not cooking full size steaks and meals that are designed for a full size bbq.
Now that Lodge discontinued the Sportsman Grill for the Sportsman Pro I have been considering this to take with me lol I don't like my Sportsman leaving my home. My main concern is it being a knockoff for the same price but smaller and if the grill grate is deep enough to hold enough wood/fuel since removing the ash and adding fuel would be a pain.
Thanks for the review. I was specifically looking at this grill to reverse sear my steaks. I'm looking to get high Temps over lump charcoal, exactly like you were doing. Looks like this may not be the correct tool for that. Do you have any suggestions? I usually smoke a 2" steak on a pellet grill and reverse sear. I prefer to finish over lump charcoal. Looking for that crisp sear while keeping it rare internal.
Do us all a favor, call Lodge, and ask them to bring back the original Sportsman's grill! If we all ask enough they may sell all three of their drills the kickoff the live Sportsman's grill and now that the redesigned pro. ..
Charcoal briquettes are more uniform and work better on hibachi style grills. Use a full chimney full of briquettes. Charcoal is char (hardwood burnt carbon) and coal pressed together with a binder. It burns hotter than hardwood lump char pieces (no coal). Coal burns very hot! I never use self-lighting charcoal - it ruins the taste because of impregnated lighter fluid in the charcoal. I always use a lighting chimney. Lump char pieces are best used in a smoker - low and slow cooking. Nice video. Many people have transitioned to pellet smokers and griddles. Fads come and go, but charcoal or char grilling is still the king IMO. Kingsford was the first charcoal - used wood scraps from the wooden car bodies of early Ford vehicles. Kingsford was a Ford engineer and did not want the scraps to go to waste - invented another saleable product. Char pieces burn faster and cooler - you have to keep adding more as you cook.
You're supposed to turn the grate upside down (feet up) to get closer to the charcoal to create a sear.. the legs are to give it height for less of a sear or just a normal cook..
Flip the grill grate upside down and get closer to the coals. I do that from time to time
Thanks for this. One could easily use wood for burning fuel. Also, reverse the cooking grate for more heat. Finally, don't forget the airflow vent, which is meant to control your heat.
That little grill will sear your steaks quite well. Try flipping the grate over. You steak will be directly on top of the coals. The legs of the grate will stick up in the air and that's supposed to be that way. Iyt does acrually work. Good luck.
I had a Sportsman Hibatchie years ago and that grill really got hot creating a beautiful sear on steaks. See if you can find some mesquite charcoal. That's stuff burns really hot. Nice video buddy. The grill grate is reversible. Put the legs up will get it closer to the coals.
Your grill looks like a redesign of the original Lodge sportsman's grill. To get a higher heat try flipping the grill great over and putting up so the short little legs go up and searing on the grill like that. He'll bring the grill-grade closer to the flame and we'll get it'll get hotter and it will hopefully sear....
This is a near-identical design of Patiojoy's hibachi. One notable difference I do see is the lip on the front edge of the damper slider platform, probably to keep the damper from falling off. Patiojoy's does not have that lip, thus, allowing for better airflow control at the damper. Love my Patiojoy hibachi 🥩♨️❤️
Thanks for the honest review. I had high hopes for it, but I guess the Lodge is much better.
You placed your lumps/briquettes, and have seen other hibachi cooks place their briquettes, toward the center. Of course you're going to get a hot spot in the middle. Pushing the coals to the edges and corners and leaving the center mostly free of briquettes will naturally create the "full coverage" heating effect desired. PBS's Steven Raichlen has excellent charcoal/lump/briquettes configurations/arrangements for various grilling techniques, or search "charcoal briquette arrangements". Applies equally to a square hibachi, too.
This grill, and a grill called Gigantex, seem almost identical. Both are very close to the older and no longer available Lodge Sportsman grill. The only Lodge model now available is the re-designed one. It has a different, legless base - which looks peculiar. Lodge is a good product - but at least $100 more in price. All 3 can get up a good grilling heat with the right charcoal loading and grill surface height. I will probably buy an Ironmaster or a Gigantex . From years of using a Lodge Sportsman, they do eventually wear out from metal fatigue. The charcoal bed rack cracks and fails, for one thing. But that took 10 years or more. I also found periodic exterior use of cast iron stove polish keeps them looking good. For 1 to 4 people, these grills are compact and handy. Got to put them on some tiles, for safety.
I bought this grill as a novelty and fun item for tailgating. I totally agree that it has issues getting to normal grilling temperatures and I wouldn't recommend it as a primary grill, especially given the price! But to me, it's still a fun item to have. Being a Texan that happens to also be Asian it's the thing I fire up with some friends to grill things like yakitori, and takoyaki on a Summer weekend. ...while the smoker has the brisket going of course!
I ordered one to pair with my PBC smoker. With this cast iron grill i know it will last decades and i can also use it to make adana style kebabs, beef suya etc - basically any food i need to cook hot and fast over coals.
Thanks for this informative review. And, loved the funky music😀
Seared my steaks perfectly with grill initially on lower level then raised to finish. Knowing what you are doing should be accomplised first before reviewing a product.
The hook with the coil handle is a fire poker for the coals. There is a smaller one for the draft and fuel door.
Great review!!...probably needed just a little more heat w those thick steaks and u should've waited a lil bit to let the grill get super hot again before throwing them on...the kabobs probably cooled the grill down a bit👍
Get a Smokey Joe jumbo grill made by Weber. It's a mini version of the Weber kettle great for portability grade for doing steaks and it's 18 in diameter. And they're about $69 $79 for the price of the grill now.... You can't go wrong with the Weber Smokey Joe jumble it's a really nice little grill....
If you look them up online, they are highly toxic the metals and the enamel ☠️
I was wondering why you didn’t flip the great over and get closer to the heat source?
If you want searing on a budget, use a chimney with a circular cooking grate fitted to the top of the chimney, focused heat on a small area.
I like hibachi style grills. I have two Lodge’s and the Cajun Classic. All three get real hot with not too much charcoal.
I don’t know why that one didn’t heat up well. As it looked to imitate the tried and true Lodge design. Oh well thanks for showing it off.
Thanks for the tips! I may purchase a lodge brand hibachi and see if that make a difference.... thanks again!!!
I’ll keep my Lodge,Great review.
I just bought one and plan on using it for grilling fish, seafood and yakitori skewers/kabobs. I think you had the right Idea for the vegetables and kabobs. I just don’t think it’s designed for the bigger stuff. Also I was advised to use binchotan style charcoal for those style grills.
Nice review Mate.
And, yep, I’m with You on the Nostalgia trip….I remember my Maternal Grandfather having that Cast Iron, Hibachi with the slots in the pylons to lift the grill!
When my Wife and I got together, we, also had no spare cash…Saving for house and stuff but managed to get a little “Pot Bellied” Cast Iron Grill.
They were both AMAZING little cookers!!!
Looking now, they are crazy money!!!
This is the small one, they make a larger one . Its the same size as rhe sportsmen grill.
Get the larger one!!!
Even better look for the Camp Chef grill at Lowes, $129.00, pickup ..you will love it ..
Thanks for the review. I was thinking I would thin slice steak japanese style when using this for family time grilling.
Great review, thank you for posting. I think with 50% more charcoal and the draft door wide open, you would get the heat you want. This is a nice looking little grill, but it's about $160 now.....
💯
I'm really thinking of getting the Lodge sportsman pro it will definitely have more balanced air flow
These steaks look really good though. If it burns to hot,you won t be able to cook anything else without burning your food.🔥🔥
Thanks, you make a good point. I'll keep using it and see if I can get it a little hotter. May use a different type of charcoal. Thanks for wattching.
Maybe keep the coal door closed to consolidate the heat and use your fan to blow air into the hole at the bottom
You are using this grill in the incorrect manner.
The hibachi grills are used for yakitori style cooking, meaning small portion skewer meat, mainly chicken and vegetables on a stick like appetizers style, hence their small size. Not cooking full size steaks and meals that are designed for a full size bbq.
Are you planning of doing a follow up review?
Now that Lodge discontinued the Sportsman Grill for the Sportsman Pro I have been considering this to take with me lol I don't like my Sportsman leaving my home. My main concern is it being a knockoff for the same price but smaller and if the grill grate is deep enough to hold enough wood/fuel since removing the ash and adding fuel would be a pain.
Thanks for the review. I was specifically looking at this grill to reverse sear my steaks. I'm looking to get high Temps over lump charcoal, exactly like you were doing. Looks like this may not be the correct tool for that. Do you have any suggestions? I usually smoke a 2" steak on a pellet grill and reverse sear. I prefer to finish over lump charcoal. Looking for that crisp sear while keeping it rare internal.
Do us all a favor, call Lodge, and ask them to bring back the original Sportsman's grill!
If we all ask enough they may sell all three of their drills the kickoff the live Sportsman's grill and now that the redesigned pro. ..
I'm betting you will figure out how to boost performance😊
Is the grill grate reversible to put the grates right over the coals.
Looks like a Knockoff copy of Lodge Sportsman Grill
Seasoned Oak or bust. :)
Have you compared it to the Lodge Kick Off grill?
If you going to spend that kind of money on something like that you have to go with Lodge