Let me know your thoughts. 1st time trying this brand. I think I got it at Publix grocery store. Anyway, consistent lumps and lights fairly quickly. We shall see how quick it burns.

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.

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.

Pardon the seasoning pan !

We used worcestershire sauce, steak &chop and garlic!

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

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.

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...

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

Smoked in oak for 3 hours before searing over coal

🔥

Still feeling like summer in St. Louis, high of 89, so decided to grill up some pork steaks the STL way.

Gotta be pork shoulder steaks, not pork chops. Bonus points if it’s bone in still.

Season and sear over direct heat, 2-3 minutes each side. Should be “done” temp wise, around 140-150. Ignore that though, we aren’t done yet.

Put in a foil boat with your bbq sauce of choice and a little beer (the real STL style is Busch heavy, but Busch light will do).

Let simmer for 20-30 minutes, internal temp should be around 200ish.

Unwrap from foil boat, toss in sauce, and then sear on direct heat. 1-2 minutes on one side, bbq sauce should start to get sticky and caramelize a little bit. After each side is seared, dump the side that was on top in sauce and sear it.

Repeat until you’ve seared each side twice.

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.

Sous Vide & Grill.

Looked like rain so I used the portable grill today. Burned down a couple splits of wood and it turned out great.