Search results

I'd almost thought about one of these (or 2) https://www.menards.com/main/outdoors/grills-outdoor-cooking/tabletop-portable-grills/hotshot-trade-15k-portable-outdoor-grill-top-pizza-oven-topper/14697hs/p-1642874335978054-c-14330.htm but I think with the Wolf having that upper rear burner this...

I have a nylon brush as well though for me it's useless on the gas grill. Because on that grill deposits are much harder (more "carbonized") due to much higher cooking temps and actual flame type exposure. Whereas on the pellet grill deposits stay on the "softer" side and slide right off with...

Yep, it ain't happening for quite a while though we have severe winter conditions right now, and somehow I don't think we're gonna see improvement any time soon (maybe like March or April :D ) But who knows. Last year we had a pretty nasty early season and then things were mild again through...

I'd thought about shooting grate temps but I'm kinda wondering if stones (whether CI or actual stone) will have the phenomena of getting artificially hotter surface due to somewhat blocking the outward flow of heat from what is already a VERY hot grill. And by blocking trapping more of that heat...

So in using the new pizza oven about 3X now and will again tonight, I had a a sort of lightbulb go off in my head. I have that big Wolf which puts out a fierce amount of heat from below and above if you place the IR burner in use. So my brainstorm: (maybe chime in and share thoughts here?). I...

Looks like only the firebox is busted up really. If I was doing refurbs like you guys I think I'd have grabbed the whole thing and taken time to dispose of the scrap at my leisure

Have never had an issue with the handles. Though they don't last a whole summer for me anyway. I use 2 or 3 per grill per summer

Oh man that bacon looks GOOOOOOOD!

Also one other advice on the Libman. I know they cost quite a bit more than the junk ones but once they get a little "clogged" with grime and such toss it. I like the brass ones as I can easily use them on either my porcelain grates or my solid SS from Dave Santana with great performance and no...

We even saw the small stall last night on my daughter's bird (a fresh Hoka brand). Again it's not a stall like you see doing a brisket or a pork butt but yeah it was still there. I've yet to see one happen on a chicken. It likely does but chickens being as a rule much smaller likely just push...

Well good news. Daughter did not over cook the buzzard and it actually was quite edible

Don't buy any brush with wood handle number one. Best brushes by far and I've never once seen a bristle come off one is Libman. Made in USA (unlike Weber ones or any other),

I'm sure the "stall" will happen when cooking nearly any protein though likely more prominent based on things like density and the like. Just went through it tonight with daughter and SIL. Bird stalled a while at 140 or so

Gonna try to muscle through a dead buzzard at oldest daughter's house today. Hoping she at the least does not over cook it. :D

Yes a Happy Dead Buzzard Day to all!!!

Yes she WAS. I was all over her far more than Loni Anderson.

Back at ya buddy!! And to all!

Yes I really enjoy it. Just so weird that he's Australian

I had 2 Shardors. I still have one stashed away. I'd sell it but they're so cheap new it's not worth the trouble But it's this one https://www.amazon.com/dp/B0BVTP8HWP?tag=tvwb-20 it's replacement is only like $65. But the original one I gave to my youngest daughter along with a little Cuisinart...

Yeah I would but ain't no way IMA going out in this :poop: :poop: if it's still around next week I could be tempted