Marsh Allen 30052 Cast Iron Hibachi 10 by 18-Inch Charcoal Grill

In the 1970s, we use to have these really cool bar-B-que grills from Japan called "HIBACHI" GRILLS. They were cheap, convenient, durable and got the job done. I'm sure most beaches in America have at least one battleship's worth of cast Iron burried from Hibachis.What made Hibachi's so different from a Weber or Coleman grill was that the grill itself had wooden handles. So when your protein was medium well; you picked up the whole grill by the handle and took it inside the house sort of like a serving tray. They are perfect for front porch grilling. Sometimes you don't want to get out the big battleship barbeque just to grill a couple of New Yorks. What's really cool is that, since it's so small, you can cook on your porch in the rain or snow. So it seems like summer all year long.The grills were adjustable from the top. If you wanted less heat, just mount the grill a notch higher. The entire grill was 10" X 18" by maybe 10" tall. Perfect for the apartment patio.The other great thing about Hibachi's were that in the 70's, they sold for about 6.95 and were available EVERYWHERE. I MEAN EVERYWHERE. You buy them where ever charcoal was sold. The grocery store, the Liquor store, Drugstore chains use to have 8 ft. stacks of card board boxes filled with Hibachis.Try and find one now. I dare you. (without going on-line)They are no longer to be be found in the non-asian community like in the 70's. In the 70's, picking up a new Hibachi was as easy as grabbing a quart of milk.Now they're rare.My theory behind the vanishing Hibachi is the price of cast Iron. In the 70's the Hibachi sold between 5 and 10 dollars. Then they quit making them out of cast iron. Then the price went up to 15 - 20 dollars. Well for another 10 dollars you could buy a Weber grill with a lid.Today I went looking for the elusive Hibachi. I went to Home Depot, Target, OSH,CVS,Rite Aide, Safeway,I even went to an old school department store that hasnt changed much in 40 years, (except they quit carrying hibachis) I tried everywhere but with no success.I finally found one for [...] on Amazon.com . The great news? It was over 25 bucks so I got free shipping and didn't have to pay tax.COOL.BTW, Hibachi's are perfect for the "Tailgate party". And I say TAIL GATE Literally. They use to fit perfectly on the tail gate of your truck.Mine was delivered in about 4 days. It was sturdier than the liquer store hibachis from 1977. One thing that was comically the same, It came with extra long screws and shorted 2 short screws. (this was common in the 70s) The design was a little different. This hibachi is less tapered than the old school hibackis. But it's easier to clean. It looks like it will last a couople of years. (most hibachis broke by the end of summer)Overall; it's not the same, but it's close enough. The things that differ are actually better and easy to get use to. They say you can never go home. This was close. It was like going home and finding that your parents moved into the more expesive house next door.

Not only is the customer service outstanding, the product is just like I remember back in the early 80s. It is substantial, has a nice weight to it. The delivery was on schedule, and description right on point. Again, the customer service is quick and efficient. Would buy from them again anytime. Love my hibachi!!PS cooked tuna steaks this afternoon for Easter. Cookability was terrific!

This is a neat little hibachi. I've used it a half-dozen times for burgers, steaks, chops & chicken and it's done a great job. Assembly was a no-brainer.After buying a free-standing grill every couple of years and having them rust out despite keeping them covered, I opted for the tabletop variety. We rarely cook for more than four (usually just the two of us) and managed to keep a CharBroil tabletop propane grill for over six years by keeping it in a storage bench on the back porch even though we used it nearly every weekend. When I couldn't get a replacement burner, we replaced it with a Bond tabletop propane which is not bad. But I still wanted to do some "old-fashioned" charcoal grilling.The surface is large enough for 3 to 4 large chicken breasts or three good-size steaks or four pork chops or 4 to 6 burgers along with a few dogs & brats. For two, three or four people, this is usually plenty.I coated the grilling surfaces with olive oil before the first use and hit them with cooking spray after each clean up. I've never had a problem with anything sticking to the surface (which is more than I can say for the propane grill). The wood handles on the grill plates do get a bit hot but I've not felt the need for an oven mitt when adjusting the height. I've also had to move the gill (while cooking) using the wood side handles and have done that without mitts as well but would still recommend using mitts if you absolutely have to move it.All in all, we have been very pleased with the grill and consider it well worth the $33 price tag.

This item is perfect if you just want to grill a little bit of food. Why drag out the big grill when all you want to cook is maybe a steak or a couple of burgers or hot dogs. The cooking grates are adjustable in height and it's made from cast iron not chintzy aluminum. It's easy to clean and when you're done use your grill cleaner or whatever and lightly rub the cooking grates with some cooking oil or spray them with something like Pam. Since it's iron that will hold down any rust that could form. I had one of these years ago and was happy to find another one. Great for tailgating too.

Growing up near Camp Lejeune NC, it seemed every Marine has this on his back porch. There was a Hibachi grill and a cooking pot with their fatigue hat draped over the pot to keep the hat looking perfect. So, I decided to try one out 55 years later.This grill is a well-made, solid cast iron grill. Even the grates are cast iron and tough. For our first cooking test, we cooked Yakitori on skewers. It came out DELICIOUS. We coasted the grates with vegetable oil to prevent sticking. We started the charcoal in the bottom of the grill. I'd give the charcoal about 30 minutes to reach cooking temperature. To prevent sticking and make it easier to clean up, I'd apply oil with a paper towel to the grates but only after the grates have heated up over the coals.I expected a cheap low-quality grill from China, but this grill is very well-made and made to last. Oh, I also lined the bottom of the grill with aluminum foil to make cleanup easier and to take the stress off the bottom of the grill.