Recent content by Brandon N.

Love the pic of him next to his bullet with a tank, in Chicago, with snow. http://www.today.com/video/bobby-flay-and-hoda-kotb-cook-up-a-surprise-for-this-salvation-army-volunteer-760377411823 Really cool move by both Butterball and Flay.

Thanks much for posting this! Grabbed two, one display $29.98! Woohoo! Associate was nice enough to knock 10% off display, down to $26.

Sweet cado!

Thanks everyone. One of my favorite grill accessories, great quality. Chris Perres at CB was really nice to work with, took the time over the phone to answer our questions. Brother and I ordered at the same time. Chris shipped them both together so we could save a little money on shipping.

Cleaned up nice after a little Dawn and water. Used only a few times. Did the broomstick trick for the legs, thanks for the tip! Pounded them in with a block and hammer, didn't even need screws they went in so tight. After charcoal baskets, not a bad investment for $55. :blackkettle...

Outstanding cook, all around.

A really close friend gifted me my fourth kettle, a green OTG. Discovered several issues on opening. Quite alarming given Weber's reputation of quality. Anyone else have similar issues? Called CS and they are overnighting a lid and bowl along with a small gift for my troubles. Good to see...

I agree 100%, a Forno Bravo is way out of my price range. If I can get close with a Blackstone, for a fraction of the cost, then Lord help me. I just pulled the trigger on a Blackstone, seems so efficient and convenient. $350 is a low price point considering an entry level WFO is three grand...

Thanks Jim for the update. I followed Kenji when he was first experimenting with the steel. Shortly before that time in March, my friend had Andris cut a 15" round steel we were using. This improvement may have me contemplating getting a OTG lol. For $500 approx total, that is a nice setup...

I've had a couple of BGE stones used many times as pizza stones and indirect barriers getting blasted for higher heat indirect cooks, not a single crack and highly recommend. For those waiting on the Baking Steel, there is a learning curve, at least on the BGE. Takes some time and patience to...

Bryan, Good to see ya around here. :cool: Was over at my mom's visiting when this was on TV. By the end, nobody was talking, you could here a pin drop. Even the stars shown in the vid are in awe. http://www.youtube.com/watch?v=pLLMzr3PFgk&feature=related

Ted, I wish you lived closer because I'd cut you a deal on the Lodge cast iron hibachi I have on craigslist. Thanks for sharing your story. I'd have to say my fondest memory is entering my first rib comp with my brother and wife as a team members. 14 teams. Lots of big trailer stick...

Carbon steel would be the way to go. Season like you would cast iron. 14" is the ideal one wok size. I have a carbon steel in that size also. The 12" just felt a little safer sitting on the chimney starter. Look around on the Wok Shop website, you cannot go wrong for the price. Look at...

Not on a kettle, but recent and over a charcoal fire.