You may already have griddle experience from your professional life, but if not, or just curious, he has a couple of "how to use....." vids that are also very good. His clean as you go advice is probably a revelation to some.
As with so many things, it's the details that make a difference. It's what makes price shoppers different from value shoppers when prioritizing.
Blackstone is the Traeger of flat tops, decent enough quality, but heavy on marketing presence that makes it appear to be more than it is...
I find that setting the cap toward the primary heat flow to act as an insulating barrier is the best approach. Franklin has designed his offset smokers to route the heat flow up to the top of the chamber body then drawn down to the stack exit at grate level opposite the fire chamber. On pellet...
@Roaniecowpony I remember we discussed those ovens you have a year or so ago. I still play with various grill kluges, but the dedicated pizza oven I have is the Ooni Koda 16. It is a small but powerful beast. Placement on the stone is critical to the outcome, but then the "ideal" is different...
Wow, this is fun, forgot about this thread that only dates back 2ish years. In the interest of true confession my lineup has changed considerably since the original posting. I still have the 44" gasser, and the 4 burner stove, but all the rest have changed. I'm now up to 16 outdoor cookers...
@Greg Jones whether or not you're serious about one of those you might also look at the Coyote Pellet Grill. It has a similar fire system though doesn't hype it up the same way. The feature it does hype is the three level sear system. And that sear system works very well. The front load...
That article says Weber "claims" to be the largest seller of outdoor cooking equipment, can't tell if that's lazy or snide reporting. According to industry numbers they represent 23% of US sales in that category........................that's HUGE when you consider how many sellers are in the...
I've also heard the auto backlight is a tad quicker to respond so would be interested in impressions of that feature as well as the others.
Not everyone appreciates all of the ergonomics that the Mk 4 offered in one package. I suspect that those who compromise for any of the "almost as good as...
The water pan (unnecessary anyway) may have been messing with the PID sensor and your pit was running too "cold"......3-2-1 is usually too long for BBs, that's intended for spares. Under cooked would indicate under temp.
Just to add a bit more, Kurobota is a heritage breed, meaning they are not the same as the commodity pork you normally buy in the grocery store. The alternate breed name is Berkshire, becoming very popular with folks who want more flavorful pork. One difference you might see in the first...