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Ideas for side table for an outside grill?

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Forum topic by Alphonse posted 565 days ago 1361 views 0 times favorited 1 reply Add to Favorites Watch
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Alphonse

3 posts in 1276 days


565 days ago

I am looking for some ideas for a side table to put adjacent to my grill. The grill is a Big Green Egg and it is mounted in one their Nests (roll around cart) The table doesn’t need to be large nor do I want one to hold the grill itself. It should be larger enough to hold a pan for the food, some tools, and a temperature controller for the grill and the food. BG Egg sells folding side tables for the grill but I prefer to have something that sits adjacent to the grill vs. being attached to it.

By the way, the grill sits out of the weather under a porch so treated lumber isn’t necessary. I have a nice stash of cypress and will likely use that.

Ideas would appreciated.

-- Alphonse


1 reply so far

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FeralVermonter

100 posts in 557 days


#1 posted 550 days ago

Okay, finally, something on JL that I can really speak about with expertise!

I’m a chef. Currently run a barbecue joint in the warm season. What you want to do is close your eyes and imagine your workflow, that’s the key. And don’t overthink it. The best grilling happens with a minimalist approach.

First off, I don’t think you need a temp controller (not even sure what that would be). And I’m skeptical of thermometers. I only use them when I’m trying to work out the dynamics of some new cooker, and work by eye and by ear and by feel after that. Probe thermometers are notoriously difficult to use properly on small items, and infrared thermometers are difficult to aim properly, and only give surface temps. Here’s a trick: with an infrared thermometer, get the temp of the grill. Then, place your hand six inches or so above the grill, and time how long it takes until you have to pull it away. Establish a table in your head (300 degrees=6 seconds, 500=3, and so on) and you’ll never have to go searching for your thermometer again.

But back to your grill table: I’d give yourself enough room for an “in” tray and an “out” tray (my home grill has attached tables on both side, very convenient—no chance of contaminating cooked food with raw). I’d make it out of slats, with broad gaps between, so you can clean the thing off just by hosing it down. And I’d use a magnetic strip for securing the tools—you don’t want to be setting the working end of your tools down on a table that’s been out in the elements, good way to give yourself some nasty infections.

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