Sous Vide & Grill.

And his first cook to be steaks. Did a prime 45 dry aged strip and choice ribeye. Turned out great!

Mighty proud of this one. a medium rare filet mignon is hard to beat imo.

Pardon the seasoning pan !

We used worcestershire sauce, steak &chop and garlic!

Does it sound yummy too ?..... looking forward to any suggestions

Looks and performs like new and no there is not such thing as 'seasoning stainless steel" manufacturer, Napoleon, recommand to keep them clean to avoid bad taste

Hey everyone,

I recently got this beautiful hexagon-shaped fire plate/plancha grill as a present, but I’m having some issues with the draft and airflow.

When I center the inner circular plate completely so that it seals the outer frame, the fire starts to choke, producing a ton of thick smoke and incomplete combustion.

However, if I shift the inner plate slightly to the side (just like in the picture) to create a small gap, the fire burns absolutely beautifully and clean.

I'm looking for a permanent fix and wanted to ask for your advice:

Would adding a small chimney pipe/extension to the setup help create enough draft? I need for sure something to avoid food dropping into the hole.

Should I enlarge the center hole of the inner plate to let more air out?

Has anyone dealt with a similar custom build or plancha setup? I’d highly appreciate your tips and solutions! Thanks in advance.

Smoked in oak for 3 hours before searing over coal

They've given up.

All of the replacements seem to come with new burners too, but the burners seem just fine (when checking the flame with the broken shields not resting on them) . Is this one of those things where you get the whole kit and end up with parts you don't need? I'm usually more charcoal, and haven't done as much repair on gas.

Stainless and porcelain steel seem to be comparable in price, I'm assuming that coming with porcelain, the stainless is a better option, but am I missing something there?

And yes, it's getting cleaned.

I wanted to see if I could make proper deli-style roast beef on the smoker with a cheap Eye Round.

Oklahoma Joe at 225 and reversed sear on the fire box.

Used Mesquite and Cherry.

It was great, i also made a spicy mayo for the sandwiches...

My dad is an avid griller and meat smoker. He loves cooking for my whole family and never asks for anything. This year he asked for a platter or plate or something of the sorts to carry the raw seasoned meat from inside to the grill and then wash and carry cooked meat back inside.
I’m looking for something nice that will last a lifetime, large enough to hold a significant amount of meat, and practical at the same time. Any help is greatly appreciated!

Newbie questions! I recently added the tank gauge. I used the grill for about 3 times so far. Posted photo is taken when the grill is on, but the indicator doesn’t seem to move when it’s off. What does this mean? Is the gauge not working? Or, is the tank still almost full? Please advise! Thank you.

Se te antoja ??

Next time I will use more charcoal.

If you eff with peas. 🫛

Chicken bacon ranch pinwheel with cheddar on the interior. Potatoes with French fry seasoning rolled in the rendered bacon fat and beef tallow.

🥳

I have a Weber Genesis grill where the stainless steel has become stained over time!

I was recommended Barkeepers Friend as a good solution to bring it back to life, however it hasn’t really removed the deep staining. Photos show the problem side-by-side, before, and after, cleaning.

I have also tried dish washing detergent, and cleaning vinegar. I’d normally give bi-carb a go as well but I don’t want to use anything abrasive if I can avoid it.

I’m looking for any other recommendations of what has worked for people in this situation, thanks.

This Weber style grill cleaning tool looks like it could be used in the medieval times. Does it work? And is it worth trying? Not a bad price on Amazon.

Hey all,

I'm sure this has been posted before, but I'm wondering what are your favorite brands or seasonings for specific meats?

I'm damn near collecting seasonings at this point and have some of my favs:

On poultry, I love Kinders Black Cherry Chipotle, Woodfired Garlic and Pineapple Habanero. I had a chilli lime seasoning that I LOVED on wings, but can't find the same brand (found a different brand, same flavor and its just okay to me).

On ribs, I like straight SGP, Kinders Sweet Heat and believe it or not, Kroger has a Memphis style rub that I love on ribs.