First off I should say that I don’t own a Lodge Sportsman although I’ve been wanting to cook on one. The only thing that’s been holding me back from purchasing one is the lack of space and knowing that the cast iron construction would likely be completely rusted as I cook on my Weber’s all the time and the Sportsman wouldn’t get enough use to stay greasy and seasoned properly.
In this post I will attempt to point out perceived pros and cons vs a grill I know fairly well, the Weber Go-Anywhere.
Lodge Sportsman
Weber Go-Anywhere
If you own the Lodge Sportsman grill or Weber Go-Anywhere I’d love to hear your opinions on this review and how you agree or disagree.
One thing I’m interested in hearing about the Sportsman is if the bottom vent really controls the heat. The entire top is open without a lid or top vents so it doesn’t seem to me like opening or closing the bottom vent on the Sportsman is going to have a dramatic effect on temps.
The Go-Anywhere and it’s porcelain are obviously much easier to clean than the cast iron Sportsman and less susceptible to rust.
The Go-Anywhere’s vents can be completely closed down to snuff out coals while the Sportsman you would need to find a way to safely remove and contain the coals before moving it around.
The Go-Anywhere’s legs that lock over the lid to keep the entire grill together for transporting make it easier than the Sportsman that tilts to one side when lifting by it’s handle. The Go-Anywhere weighs much less making it more portable.
I’m guessing the Sportsman’s cast iron grates leave better sear marks than the Go-Anywhere. The Go-anywhere can be used to smoke small amounts of food by adjusting the vents with it’s lid on while the Sportsman pretty much limits you to grilling or using it to cook with a cast iron pan on top. The sport’s man does not have a lip along it’s top edge making it more even to put a cast iron pan on for cooking while the Go anywhere’s grate sits down in a groove which makes cast iron pan cooking on it doable but less even.
I know people that love their grills really love their grills. I’m really interested to hear from Sportsman fans about what I might be missing or wrong about in this comparison.
Tell me some things that the Sportsman can do that I haven’t considered better than the Go-Anywhere.
Here’s cooking a revers sear steak and sausages on the Weber Go-Anywhere-
Northeast BBQ 
Joey
As you know, I love weber products but I also love cast iron and lodge skillets. The sportsman however seems like it would rust out in time flat. Probably one of the only lodge products I wouldn’t buy.
Anyway. Weber all the way on this one
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The Lodge Sportsman bottom vent does actually work to control the temp. It tends to lower the heat on the side that is closed, so it is really more of a zoned heat. The slide damper is good enough to snuff the fire if you place a commercial warming tray on the top after removing the grill. You know the stainless steel ones that they use at buffets.
We live about 40 miles from the lodge plant which has a factory store. It’s ironic that it is cheaper for me to buy it at my local Walmart. They do open the plant for tours once a year at the National Cornbread festival in April if you want to see the plant.
I think the Chinese have given the Lodge the ultimate compliment by coping it under the ‘Bruntmor’ name. The initial reviews report bad castings on the Chinese copy, though.
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