Lodge Logic L410 Pre-Seasoned Sportsman's Charcoal Grill

by Lodge

• Measures 19 by 10-1/4 by 8-1/4-inch; limited lifetime warranty.
• 2 Adjustable heights temper cooking speed; wash by hand
• Draft door regulates heat; coals accessible behind flip-down door
• Cooking grate measures 17-1/4 by 9-inch; seasoned and ready to use
• Rugged, charcoal, hibachi-style grill made of durable cast iron

Product Details

• Product Dimensions: 20 x 12 x 10 inches ; 27 pounds
• Shipping Weight: 31 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00022OK2A
• Item model number: L410
• Average Customer Review: 4.7 out of 5 stars  See all reviews (340 customer reviews)
• Amazon Best Sellers Rank: #216 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #1 in Patio, Lawn & Garden > Grills & Outdoor Cooking > Grills > Tabletop Grills

Product Description

This rugged, charcoal hibachi-style grill is perfect for picnics, tailgating and car camping or patio. A draft door regulates the heat so in addition to grilling or frying. Ideal for anywhere you need a self contained cooking source Coals are accessible behind a flip down door. Grill has two adjustable heights. Seasoned and ready to use.

Most Helpful Customer Reviews

248 of 252 people found the following review helpful

5.0 out of 5 stars Awesome and then some! Plus an update... October 29, 2005

By Gary H. Webster

I ordered this heavy (33 pounds) little jewel from Amazon a week ago, got it much earlier than expected and tried it out the day I got it. I now have 4 grills: An "oil barrel" type that is perfect for when the family tribe shows up, 2 Weber kettle types in different sizes for weekend entertaining and now the Lodge.

I've had several cast aluminum discount store hibachi's over the years and after the wooden handles fall off, the legs become impossible to tighten and then the "adjustable" supports for the grill crack. I don't see that happening with this hibachi.

Let the grill pre-heat, spray it with PAM and then enjoy the meal. The heat is even, cooking times may be a bit faster than you think, but the dish will be excellent.

HOWEVER! If one is cooking on a wooden deck, as I do, invest in some bricks or concrete pavers to go under the feet. Like all cast iron, this sucker retains heat and you don't want to burn your house down while entertaining guests.

Look for the book "The Honerable Hibachi" by Kathryn Popper. An excellent guide/recipe book.

I wonder if this would be safe to use in a large fireplace in winter months. Any ideas?

I'm thinking about getting another Lodge and then finding a home for the smaller Weber.

Get one and then enjoy your hibachi.

Update Feb 26, 2006:

I've now had the Lodge Hibachi for 4 months and typically use it several times a week. Clean-up is even easier than it was when new. Remember to put a little olive oil or PAM on the grids first and the seasoning improves. In cold, rainy weather, the hibachi fits and cooks nicely in my fireplace (thanks, Ukiechris!), but I crack a window when I do that.

Although quite heavy, it's a great picnic grill and will easily cook chicken, steaks or burgers for 4 people. My Webers must think I don't love them anymore. I do, but the Lodge is perfect for 1-4 people and chicken cooked on the hibachi has a flavor my kettle or barrel grills just can't match.

Besides cooking for that tribal gathering, I'll let you know if I find something the Lodge can't do.

141 of 142 people found the following review helpful

5.0 out of 5 stars Wonderful Grill for Steaks and Burgers April 20, 2006

By B. Lefever

A great little grill! Though I grew up with weber, kettle type grills, and even tried a trash-picked gas grill, I have never used a grill that cooks so consistently well.

I use mine with hardwood charcoal -- this gets the temperature hot, fast. As soon as the charcoal is lit up I spread the coals outward, drop the grill on top (on the high side of the legs), and let it warm up for a couple minutes. Once the cast iron is warmed up the heat radiates evenly across the cooking surface. To check the temp, I hold my hand 4 inches over the top of the grill -- if I can hold it there for more than a couple seconds, it is not hot enough. Without adding charcoal, I usually have just enough time to do two batches on the grill.

For steak, I leave the meat on for four minutes each side. When I pull it off, it has a nice crispy crust, and a perfect pink inside. When I cook burgers, I leave them on five minutes each side. And, chicken, I'll take a boneless, skinless chicken breast and pound it flat with a fry pan before tossing it onto the grill (this prevents the common problem of dry on the thin end and too pink on the thick end). Four minutes each side, and when the milky juice flows out when pricked with a fork, you know that it is perfect and juicy. I cook fish in a similar fashion. A little flavor tip: Some coarse kosher salt and fresh ground black pepper added to your meat before cooking is usually all you need to have excellent results.

Now, for roasting or smoking, this is not the product for you. Since there is not a lid it would be impossible to cook a whole chicken, for instance. Buy a weber for that. But a weber will never acheive the kind of perfect steaks and burgers that you get from one of these.

We have had our grill for three years now. It has lived outide our home the entire time in all kinds of weather - rain, snow, ice, or sun. And I was grilling in all conditions. I have performed absolutely no maintenance -- never oiled it, never cleaned the ashes. It seams perfectly happy in this state of useful neglect.

If you want a great charcoal grill, this is what you want.

111 of 112 people found the following review helpful

5.0 out of 5 stars Rescued from the Trash Pile! August 22, 2005

By Spyce VINE™ VOICE

One of my friends received this as a gift to use for tailgating parties. After a few uses, he decided it took to long to cool off, was to hard to clean and had put it back in the box with the intention of setting it out with the trash! Fortunately before he did, he saw me looking at it on this website and asked if I planned on buying it. I said yes and he said don't because he had one that he was going to throw away. If I didn't mind it being used and a little rusty, I could have his. I took it. It was rusted but I scrubbed it, oiled all the parts, and seasoned it in the oven (it was still cold outside so I couldn't fire it up)!

This little grill came in so handy when we bought another house in the spring and removed the stove to make way for the new one. I cooked on it everyday. What my friend found as a disadvantage, I found as an advantage, it stays hot for a long time!

I grilled everything, half smokes, kabobs, burgers, chicken, veggies, fish, etc. . . and nothing stuck! I also grilled ribs on it. I sliced them into individual ribs, placed them on the grill, and covered them with foil (crimped the foil around the rack with tongs). They turned out really good. I used my little cast iron skillet on top of the rack to scramble eggs, and blacken steaks (lots of coals needed for that).

The grill is very durable and as long as it is properly taken care of will provide many years of grilling pleasure! I really like it because the grill rack can be put in the sink for easy clean up and as long as it's properly seasoned, I don't have to worry about my food sticking to it.

I also have a 22" weber kettle grill that I use when I want to grill a lot of food or large items. If I don't, I set this one inside of it on the grate and use it instead. This is an excellent grill for a small household, and I recommend it over the other hibachi type grills. It's great for camping but keep in mind that since it's cast iron it takes a long time to cool down, so start grillin' early!