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Great video. Nice tips on handling grease fires!

great guide!

My hero

I found a good carbon steel pan at Aldi’s. It came seasoned and it works great. I bought because it was cheap and we were goin to stay a few weeks at a time share- so if I left it behind it wouldn’t hurt. These pans were par with good quality ones. When I went back to get another set for my mom, they were sold out.

I watch your video by my not-ready charcoal kettle! Glad I watched this video before I am so angry and start to fire my house!

You meander around so much. Clearly you know what the hell you're talking about but just get to the point please.🙏

If you are preparing a few thin pieces of meat that will be ready quickly, but you want to use a small amount of charcoal, you can reduce the distance to the charcoal, which will ensure that a small amount of charcoal generates a lot of heat.

What is that out side gas burner your useing

On your Typhur Sync does your ''O" quit flashing when fully charged?

What the hell is going on with that tree behind you?! LOL.

Clean you grill, dude 🙂

I simply accepted that my 3 carbon steel pans were well seasoned until I watched this video. I use my 3 pans everyday since I bought them 4 years ago. They are nowhere near black, but look more like that other pan you have. My largest (14") is my go to for my main meals and the other 2 (10") are usually my side dishes. The 14" is still very silver with little to no blackened rim. However, ALL 3 pans have horrible carbon buildup on the bottom which makes my pans a little wobbly on the burner. There is no way to get it off accept for one method....pure lye. The only thing that I'm not sure about is if I can do the lye method with a carbon steel pan like you can for a cast iron.

I just got one off Amazon and it is a real one for $90. I did see a bunch on eBay for $32, $29, etc, and pretty much knew those would be fake ones.

Thanks for video! Does the app allow you to save and store previous cooks? It's always been helpful to go back and look at graphs of previous cooks to get better! Thanks

If you bought that HexCrap cookware, you have been taken to the cleaners. A fool and his money are easily separated.

I've used a vertical bullet and I use an offset with a charcoal basket and minion plates. In the vertical bullet, I put a soup can with the top and bottom cut out in the corner and put briquettes (lets just say common stuff like Kingsford) all across the bottom with about a 60 percent fill. Then I layer the other 40 percent with charcoal (common stuff like Royal Oak) and wood chunks. Ratio of chunks to lump charcoal would be 30/70. I use the chimney to light up 7-9 briquettes and then pour them in the soup can. Grab the can with tongs and remove to start the fire. The fire moves from one side to the other in about 3-4 hours. The briquettes last longer and provide stability in temps and the lump and wood gives heat and flavor. I used an El Cheapo Brinkmann and it ran at 225 the whole time like it was it's job. When I got my offset, I use the same ratio in the charcoal basket with the minion plates.

Here is a tech question re wifi. At 8:22 in the video you are several miles away. My Typhor is connnected to my home wifi. So what is the process to connect the phone/app to a wifi that is NOT your home wifi like you did. Thanks and love your review!

Hey, just bought a kettle. Just came here to say I loved your video, thanks for all the explanations. At least I know where to start now :)

Got myself the 12 inch. Does not disappoint. Wished they have a whole cook set.

I have the opposite problem. My charcoal grill gets too hot when I sometimes want to keep it at a lower temp.

Can you sear with the Combustion Inc or should I go with the Meater v2?

This summer I'm vowing to grill as much as humanly possible this summer so I can get better at this.

Meater 2 its a total crap! Its Algorithm is not precise at all! I set Target Temp on the Ribeye at 56c and when it reaches 50c it asks me to Remove the Meat from the heat. I immediately remove the meat from the heat and it continues cooking it far further than the 56c Target I had inserted at the beggining. It keeps cooking during the Resting period and at the end when it says Cook Done its already 65 degrees, overcooked and for the bin. I paid 100 Euros for this piece of junk metal with Wifi capabilities. Crooks!

Went to lump charcoal and never going back to briquettes

The best advice was your first point. Too many people buy a grill and assemble then fire it up and cook on it. Gross. The totally toxic oils burning off must make the food taste like garbage, let alone probably not healthy. I hope people heed your advice. I got a pizza oven recently and the smells it produced were sick-making -took about 45 minutes at 800+ for it to clear up.

if you do it right the fat juice will have the flames kissing the meat that what you want

Imagine paying 10 times more for a nearly the same thing. Thankyou Ali Baba

You say its not non-stick, then talk about its non-stick coating (that sticks). its a horrible pan.

Thanks for the video. Very informative. I never use stainless steel to cook eggs. I love using stainless steel for meat where I’ll be making a sauce or something I’ll brown on the stove then place the whole pan in the oven.

just take the grate of and wash it in the sink. Dude, you wont try the wood because you have multiple grills? why don't you just get a piece of MF wood? I know the brand name thing costs 35$.. why are so many of you just half-witted consumers? just get a random piece of wood out of your garage.. wtf

I got a bag of fogo a while back, literally part of a burnt fence in there complete with a couple nails

Is that a Wustof ikon with African blackwood handle @ 7:17?

Great instructions for lighting charcoal.

What an absolute load of gep get ya facts straight buddy Instead of coming here with all your bull shit

If it’s a charcoal grill the grates usually come out in 1-2 pieces. So just take a steel scoring ball and scrape them under a garden hose. Be sure to get a food safe garden hose though.

Bro, I’ve been listening & watching as my coals are burning. I’m now motivated to use my Weber grill more often. 👍🏼

Am I right in saying that because of the carry over cook, you meat is actually still cooking/resting about half an hour after you opened the lid? (Assuming the piece of meat is big enough for that half hour)

Lodge now has US made enamel cast iron dutch ovens. Amazon's are all made in a sweat shop. Pay more for the American made product. We're talking about cookware that will last for generations.

Isn't it obvious though, if you don't want to burn your egg, use a lower temp? Also, I cook with Ghee, the perfect medium for me.

Can’t turn mine off

Used a charcoal Weber this weekend. Was like grilling on hard mode. I'm going back to gas. The two zone method was stupid as well, stuff on the edges wasn't getting cooked. I'm not doing that next time.

Timely video for me as well. MDW and I just tried to light up my small Weber grill. Lol. Im not looking forward to this. I’m tempted to throw it out and buy a new one. I am facing a real quandary.

This is a huge reason I don't use the gas grill anymore. Charcoal is so much easier to clean. Run a clean burn, wipe / vacuum out the ash. Done Plus the food tastes better :)

If you’re cooking with gas outside you might as well go back in . Wood and coal only

Good video, and timely for me. I've been putting off cleaning my Weber Spirit for months now. But it doesn't look as hard as I thought.

Thanks Tom!

I have a dedicated pan for just frying eggs - cast iron one, no pans can make a nicer fried eggs that this one

G'day Tom, I'm a retired Chef and I was initially fascinated by the Hexclad concept. I saw your original OOB review and trial usage. So, I looked up the Hexclad web site here in Australia. I think I'm still getting over the shock of their price range, per pan in Aussie dollars. I'm not shy of paying top dollar for a great piece of cookware, if it performs as advertised. I don't know anyone who has Hexclad here where I live so I can't ask a user about their opinions. Down to performance; no fond is usually a deal breaker with me. Good fond retention is a vital advantage in cooking more than one element of a dish. Like I always cook a few rashers of bacon in a pan that I'm going to fry eggs in. No point in using Hexclad in that instance, as I saw in your first video. I've had the same French non-stick omelette/utility pan for over 12 years. I always use a bit of oil and a small amount of butter. This pan has never seen the inside of my dishwasher and I always finish off the hand cleaning with a 'few atoms' of oil covering the clean pan; ready for its next use. I have no need to replace that pan with a Hexclad version. Bottom line is, for me, the price. I can't justify a price tag of nearly AUD$300 per pan if you include a lid. That's way too much considering what you're getting. I already have a few thousand dollars’ worth of excellent quality non-stick, carbon steel and stainless-steel pots and pans. I'll be sticking with what I have. Thanks so much, Tom for doing the 'homework' on this line of products. Cheers, Bill

Fab tutorial (and loved the wind chimes!). 👌

What about bakeware like baking sheets?