We do not use thin sheet metal on our grills. Our ‘Little Hoss’ is made from 12 gauge steel while our larger ‘Boss Hoss’ and ‘Chief’ are made from even thicker 10 gauge steel. Thick steel means better heat insulation and much longer grill life. Remember, the lower the number the thicker the material.
Our Texas shaped grills are fully welded on the outside and ground to a very nice finish. We put a lot of work into the craftsmanship of our grills. The interiors are welded as well for extra support. You are not only purchasing a very high end grill, but it’s also a work of art.
We use solid 1/4” stainless steel for our cooking grates. Many grills use inexpensive porcelain coated steel grates that will start to crack and rust over time. Others use a cheap chrome or nickel plated coating that will eventually rust as well. Our cooking grates will never rust or corrode and clean easily. You never want rust from your grill grates onto your food. Even our charcoal grates are thick 1/4” steel and will last a very long time.
All of our lids use heavy duty hinges that are welded to the grill. The hinges are cut to the full width of the grill. When you lift open the lid, there is absolutely no wobble. The lids are hefty so you know you are getting very high quality and not a cheap flimsy grill that will fall apart on you after a couple of years.
The lids on the ‘Boss Hoss’ and ‘Chief’ are counter balanced. The weight of the material is just too heavy to open up the lids without one.
The legs are made from thick tubular steel and are welded to the grill. There is nothing held together with screws that will eventually work their way loose or start to rust. The base of our grills are very sturdy and rock solid.
Handles are made from stainless steel tubing and are welded on to the posts which are then welded onto the grill. They are not held together by screws that will eventually come loose and fall apart. There is no assembly to our grills.
Our grills come standard with heavy duty swivel - hard rubber casters for ease of moving your grill into any place. You will never find plastic wheels on our gills. We can upgrade to larger wheels if preferred.
Every Texas shaped grill has a large ‘Ash Lid’ for easy cleaning. Simply open the latch and swing the lid up into place. Use the supplied ‘Ash Tool’ that is formed to fit the profile of your grill. We prefer to place a bucket right under the ash lid and scrape the ash right in. There is nothing to lift out and dump or make a mess.
The front counters on our Texas shaped grills are packed with ceramic thermal insulation. This keeps the heat from inside the grill from transferring to the front of the grill. The front counter will not get extremely hot to the touch and burn you.
Every M Grill comes standard with stainless steel Tel-Tru Thermometers. Tel-Tru's are some of the most accurate thermometers in the industry and used by top competitive cook-off teams. Tel-Tru Thermometers are made in America.
With the purchase of every M Grill, you also receive a set of our stainless steel Grate Tools. These tools are perfect for pulling your grates out and putting them back in without getting your hands dirty. You also receive the Ash Tool for easy cleaning.
But how do they cook?
Because of the materials and craftsmanship we put into our grills, M Grills cook great!
The thick material and nice seal allow for steady temperatures and quick increase and decrease in temperatures from vent adjustments. You can put out lit coals within minutes and have plenty of coals left for your next cook.
Our ‘Boss Hoss’ and ‘Chief’ are not only great grills, but you can smoke on them too. Simply take out the charcoal grate and replace it with the heat deflector pan. To prepare your grill for smoking, lay a bed of coals on the very bottom of the grill right on top of the small bottom grate. Now add a couple of chunks of wood of your choice (hickory, pecan, cherry, mesquite, etc…) You can choose more or less, this is totally up to you. Start a full chimney of coals and pour the lit coals onto your bed of coals already in the grill. Put your deflector pan in place and next your cooking grates. Shut the top lid, but keep your vents fully open. Now go have a refreshing beverage and come back to check the grill temperature. Once it gets hot, you can now start to close up the bottom vent and bring the temperature down to your desired degree. 220 degrees is about average for a good “low and slow” smoke. Once your grill is reading 220 (est.) and looks to keep stable, you can now add your meat.
Over time, you can add more wood of your preference through the ash lid door to the fire without having to open the top lid to let any heat out. You can also add more pre-lit coals through the door as well if needed.
Smoking meats is really an art form and almost everybody does it differently. Experiment with different types of wood for different flavors. Hickory is known for heavy smoke. If you prefer something lighter, try Pecan. The best thing to do is practice without meat to see how your grill smokes and get a good feel for it. This is a perfect time to season the grill for first time use.
