Coop's Simple Review - Lodge Sportsman's Grill
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- čas přidán 9. 06. 2018
- Check out this Coop's Simple Review - Lodge Sportsman's Grill. Watch Pops unbox, assemble, review his new Lodge Sportsman Grill.
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Found mine on clearance at WalMart for $45. Felt like a great deal!
Wow! Thanks for watching! That is an awesome deal!
I've owned this cooker a few years and I've learned a lot about it. It's been a trial and error kind of thing for most of it. For me, I use it mostly as a burner for cast iron skillets nowadays. The amount of coals you have (less is more it seems) determines the heat. I've trialed a lot with an infrared gun to figure out what works best. I've landed on making my steaks on a charcoal grill (still), cooking the sides on my Lodge and using the coals left over to season other cast irons inside my charcoal grill after dinner. And I just toss all the doors inside of it before transport, brush out ash, scrape it off and oil it when I'm done. Never use soap unless it's really, really bad. If you take it camping use water spray to control heat and flare-ups. This thing produces the most amazing food when you get it figured out.
John, thanks for watching. This is some great insight that is going to save me a lot of headaches. Thank you so much!
cant wait to dial mine in. do you see a major difference at the two cooking heights? is there one you use more often?
Thanks for a very good unpacking and demo. Believe I am going to get this. Appreciate that you demonstrated competent safe cooking practices to get your steaks to the way you like them, and to make sure your patties were safe for consumption. Yeah, we don't always do this at home (but my hubby always tests his steaks, says more accurate than press test anyway). But if you ever cook for a crowd, you don't want to make them sick. I've been at it 50 years, still doesn't hurt to be cleanly and keep your thermometer handy.
Thanks for watching Pauline. Thanks for the encouraging words. I'm working on getting better at cooking. They are safe, but not the tastiest.
I think it’s pretty amazing that you’ve replied to almost every single comment I’ve seen on this video. That’s dedication folks.
Honest Reviews thanks! We try and respond to all our comments. Good or bad. And we have had both. We know that someday we probably won’t be able to keep up, but until then we keep on trying to respond. Thanks again.
Thanks for showing how you cleaned it. That's a bit of work!
Yep, but cast iron is awesome. Thanks for checking my video. I try to show an average Joe's perspective.
The cleaning part convinced me not to get it. That’s too much to do late at night after dinner and if you leave it out it will just start to rust.
I bought mine a month ago. I bloody love it. Yes, it's a bit of work to maintain. But itll eventually be something my kids fight over. So worth it. I cant wait to take it camping=)
WingedNomad thanks for watching! I couldn’t agree more on all accounts!
This is a good video and I want to say you did a great job on cleaning and maintaining your iron grill. I do the same and I think it will preserve my grill a long time. Thanks.
anonymous Thank for watching and the encouragement! We really appreciate it! That’s the great thing about cast iron; if you take care of it, it will last forever. Thanks again!
Thank u so much for the video...I’m on the fence about getting one and this helped...well done sir!!..
Thanks for taking the time to watch and the kind comment! I'm glad it helped.
Great Review! Thank you
Thanks for watching and leaving a kind comment. We appreciate you. Enjoy your new grill! Merry Christmas!
Also wanted to add, when I long-term store my iron I vent the lids with a bit of old towel, but also toss in a couple of those little packets of silica gel you get with new shoes, pkgs from overseas, etc. Might just prevent some rusting.
Great tip! I use an old t-shirt to vent my Dutch ovens. I never even thought about the silica packets to absorb some of the moisture.
@@LivingCooper A few grains of rice does the same for storing an oven.
tanglediver thanks for watching. That’s a great option. You could put some rice in a small sachet. Awesome idea.
I use mine at least 2 to 3 time a week love it . I got number 2 at a yard sale last weekend for $10.00 to use in hunting camp .👍😎🇺🇸
Thanks for checking out my video! That's awesome!! $10? That's crazy! Good on you Kent. Nothing beats cast iron camp food. Thanks again.
Thanks nice job! I'm getting one now :-)
Thanks for checking out our video. Hopefully you will get some good use out of it.
started looking at this since I go out of town a lot and I'm spending too much on food. I've seen a lot of people say they decided against it because of the cleaning. My father has one and I've never seen him clean it. not once. ever. he's been using it for 4 years. he manages to cook the best food on this little thing. his 700 dollar grill is sitting off to the side and sees no use at all 😂
John Heffernan thanks for watching. I’m with you dad. It’s good to have all that seasoning on there, mmmm. I clean it because I don’t use it as often as I would like. It’s really not that bad. Thanks again.
Line your firebowl with heavy duty foil before putting coals in makes for easier cleaning.
Great tip! Thanks Stephen! We appreciate you watching and leaving tips.
love that tip!!!
@Genghis Chuan thanks for the tip. I've used aluminum foil a couple times, but you're right. I wasn't thinking, I'll never use it again. Thank you very much.
Never use foil on such high heat.. cuases it to leak vapors which is not good for you to breath in or consume in food
Exactly! That’s what I do. I line foil all the way up to top of rim. Just puncture out the air vent.
Best review in CZcams. I'm gonna get me this grill.
Thanks so much for watching and the compliment. I hope you enjoy the grill when you get it. I love cooking on cast iron.
thanks i just got one for a little more than your clearance price. i didnt think about the water getting in between the two main parts, thanks for pointing that out. maybe after the wash down you throw it in a low (200 degree) oven for 5- 10 mins to make sure, thats what ill probably do.
otherwise i'm excited, and impressed it had two solid ny steaks and a 8" skillet on there!
just a tip. you dont really need to reseason the whole thing every time (esp the coal grate). only need to reseason the cooking areas. and it also good to smoke the reseasoned iron after, to ensure burning out the parts of the oil that can harvest bad bacteria and what is left after the smoke is the seal you're looking for.
Awesome! Thanks for watching and the great tips! I didn't even think about throwing it in the oven to ensure all the water was evaporated. I always reseason the whole thing because I fear that it will develop rust if it's not seasoned. I guess I'm being overly cautious. Thanks again for checking out my video!
I recommend the Weber charcoal go anywhere over this. It’s cheaper, you can keep it outside without worrying about it rusting and best of all, you can smoke with it! It’s also lighter and more compact. I’m a cast iron guy myself but dam, that’s too much maintenance for grillin.
k m - Thanks for watching and the recommendation. I'll have to check it out. The clean-up and maintenance on all the cast iron is the worst part about it, but man the food is so much better. Thanks again.
Agreed. The WGA is lighter, better vent controls, lid holds in heat, blocks rain. Uses half thechar oal. This one is only good for searing meat. The WGA charcoal is way more useful
@@maxcontax If you buy the Cabella Oval Roaster, it's a perfect fit to add either a shallow (using roaster lid) or a taller lid (using the roaster itself upside down) to the Sportsman, not to mention both parts are perfectly sized to use as a cooking pot/pan, as if made for it. Yes it's more expensive and takes more upkeep than my weber but I never use my WGA anymore.
I've always just used vegetable oil spray for the grill body. Good video man.
Thanks! Vegetable oil spray sounds like a good plan. Sure would be easier. I think I’ll have to give it a try.
I seasoned mine when I first got it and I simply just empty the coals and wipe it with a rag. I don’t let it get wet, and it seems fine. 5 min cleanup time.
Paolo Alfante thanks for watching. That would be ideal, but the problem is when like a good juicy steak or burger drips fat that catches fire and kind of bakes on. Then you’ve got to scrub it or burn it off. How do you handle that? Thanks again for checking out my video.
LivingCooper great question. Well actually I customized mine, and I attached GrillGrates to the Lodge grate. These grates catch all the juices so they don’t drip down for less mess. There’s some drips on the sides of the fire bowl, but I just let those be.
@@paoloalfante3801 that sounds pretty genius. maybe you should post a video or some picks of how you did it. I'd love to see it.
Nice video, enjoyed the information and the editing!
n m thanks for checking out my video and the encouraging compliment! I really appreciate it!
Hey my G! Nice overall video. I see the harsh comments and I wanted to say good job on THE FOCUS of the video. I have a Char-Griller 2121 which is a big grill and its awesome. Cast-iron grates, blah blah blah. Was looking at this for smaller cooks on the side and your video proves the point. Great job. Long non necessary info for you at the bottom... again, THANK YOU for YOUR VIDEO.
As far as the flipping the steaks comments, its accurate but they didn't generally offer too much info. I am a rookie griller, getting better by the CHARCOAL BAG lol. I have a few tips that will help you, i've seen ya other responses.
With most meats, you wanna flip once, that is the goal. Yes, you can rotate them 90-degrees to get diamond marks vs line marks, but you definitely wanna get it down to flipping over once. TWO TIMES max.
For steaks, with that grill, i see you will need to let it hang more, depending on your style. Once you figure out the HEAT of this bad boy, you will KNOW when its ready. Also, one major thing, and you can test this out... do not POKE your meat, lol. Only poke for thermometer but not for flipping, get the tongs my G... GET THE TONGS lol or spatula. Trust me, it is so noticeable, SUPER UPGRADED my grilled food. Don't believe me, make 2 ground meat burgers, juicy... use a spatula on one, POKE and flip for the other... take off the grill, let them rest.... one will def be more juicy, both will be good... just... one will be greater.
MEDIUM to MEDIUM high has helped me the best for cooks w/ almost everything: Salmon, Burgers (frozen n grounded), shrimp, chicken quarters, breasts split in half. KEy thing i learned about using thermometers... if something needs to be 140... at 133ish you can take it off the grill and let it rest, the meat will continue to cook while resting, 5-10 mins. CHANGED MY LIFE.
One consistent thing i did until i figured out how my grill distributes heat both open door and closed door, is cook 60% on one side and 40% on the other... pull it off, let it rest, check it, throw it back on if you need too.
Quick Google check chart for you:
Temperature: High
Thermometer reading: 450° F to 500° F
Hand check: 1 to 2 seconds
Temperature: Medium-high
Thermometer reading: 400° F to 450° F
Hand check: 2 to 4 seconds
Temperature: Medium
Thermometer reading: 350° F to 400° F
Hand check: 4 to 5 seconds
Temperature: Medium-low
Thermometer reading: 300° F to 350° F
Hand check: 6 to 7 seconds
Temperature: Low
Thermometer reading: 250° F to 300° F
Hand check: 7 to 9 seconds
Thanks so much brother! I really appreciate the view and comments. Even the "Long non necessary info" :) It is definitely necessary and helpful. I can never get enough tips and tricks to improve my game. Thanks again!
The number of times you flip the meat doesn't matter. It's the time spent cooking
Flipping often is actually good because it evens out the lag time on cooking the center of the meat so you dont turn the outside to well done as fast (meathead bbq cookbook goes into depth on this). It also doesn't give a chance for water to rise to the surface so you keep more juice in your steak (Heston blumenthal tested this).
Something helpful- don't get the base wet. There's no real need for it, and no issues drying it. But if you do, just heat it up on your stove until the water evaporates. Then, re-oil it
Thanks for watching and the great point. Really the only time you would need to get it wet, and wash it, is if something you are cooking drips or spills on it. Thanks again.
I love my LSG!
Good job with the maintenance like that.
Thanks for checking out my video. I hope it helps. I know it's controversial to use soap on cast iron and I don't always use it. Typically, I only use soap when I am going to re-season my cast iron. Thanks again.
Great review!
Thanks, Josh for the kind words and for watching. Hope you subscribed so you can get notified when we upload more videos.
Cant wait to cook on one
Let me know how you like it. Thanks for watching and commenting.
thank you sir
Kelly Adamski and thank you for watching and commenting!
I saw one at a pawn shop last week for $40.00. I'll get it tomorrow.
texxos57 Thanks watching . That’s a sweet deal! I hope it’s still there.
nice video thanks
Derrick Anderson thanks so much for watching.
I have an older sportsman's grill that was made before they started with the draft door. It's missing the fire door and the bottom fire grate needs replacing. If I had to guess I'd say it's at least 40 years old because I've had it for 30 years and it was used when I got it. Do you think Lodge would have replacement parts for it?
Robby Ritter thanks for watching. Sorry it took so long to get back to you. I would think that they would have parts, but I’m not sure.
@@LivingCooper Thanks, I checked Lodge's website and they do sell replacement parts, but they're kinda pricey. May just order a whole new grill.
Keep an eye out at the end of season clearance at Walmart. We got ours there at about half price!
How long did it take to fully cool down? Looking for a good option on Tailgates that can maintain quality of grilling away from home.
Thanks for watching. It took a while. This was on the Texas heat. By disassembling it and pulling the coals out it help decrease the cool down time. I really didn't time it, but we had time to eat dinner before we cleaned it. My estimation is about an hour. I haven't used in cool or cold weather yet, so I'm not sure how fast it cool down when the weather starts cooling off. if you use this grill, you probably want to be careful and not pour water on it to try and speed up the cooling process. You never know if cool water on hot cast iron will do. It could crack the grill. I've never been tailgating, so I can't say whether or no I would recommend it. Sorry.
Sorry for the poor grammar and spelling. I did not proof read my reply, before I sent it:)
cool down is fairly fast. As soon as you are done remove the cooking grate and set it aside to cool, I use a small pry bar and slip it between the bars. .. Use some sort of small shovel and clean out the coals into a metal pail. You can dump water into the pail to cool down the coals. I do this after cooking and by the time you watch a couple of your favorite tv shows or a movie its usually cool enough to handle. Especially in winter.
I'm actually considering building a carry box for it made with heat resistant wood panels lined with porcelain fireplace tiles.
Nice grill!! Gonna get me one, too much flipping of the steaks though. Two flips is it.
Thanks for watching and the comment. We love it, there is a learning curve for sure. Next time we will try flipping it less. Have a great day and keep watching!
I was thinking the same thing.
Thinking about using a high heat spray paint on the shell of my sportsman grill. Of course not the grill grate itself. Any thoughts?? Is this considered a moral sin??
Thanks for watching and asking a great question. I am not sure why you would do that. I like the grill (and all of my other cast iron) just like it is, but to each their own. I assume you want to do that for the looks of it as I doubt it would assist it in function. If you do, just don't paint anywhere the food would go, like you said, not on the grill or on the inside where the flames would cause the fumes to go onto the food. If you decide to do it, come back and let me know how it turned out!
I use a couple of small rare earth magnet to hold the door closed!
Thanks for watching. That's a great idea! The heat doesn't do anything to the magnetism?
Scratch that. I remembered. It's got to be cherry red before iron loses its magnetism.
I really wanted to like that little grill. But wow, seems like a lot of work to use and maintain. How do you feel it stacks up against a Weber Jumbo Joe charcoal grill?
Thanks for checking out my video and the comment. It seems like a lot of work, but it's really not that bad. And, you can't beat cooking with cast iron. My opinion of course :) I can't really comment on the Weber; I've never used one. Thanks again.
Thank you for that. Great video (Liked!). Dinner looked great! I'm sure there must have been some confusion, because I didn't get my invite. ;) LOL But really... I wonder, now that it's been a couple of years, how has the Lodge Sportsman Grill held up?
And thank you for watching! There must have been a glitch in the algorithm :) Great question! It's holding up great. However, I've only used it a couple of times. I keep saying I need to make another video using it, but I haven't had the time. Hopefully, I'll get one made soon. Thanks again for checking out my video.
I know this has been two years, but I wanted to get one of these. Did y’all ever figure something out for that dang fire door to stay closed? Wanted to ask, and get something for it also.
Thanks for watching. Sorry, I haven’t taken the time to figure out a solution, yet. It seems like every time I plan on getting back to it, something more important pops up. Hopefully I will get to it soon. I’ve been dying to use that thing for some kabobs.
@@LivingCooper I’m excited to receive mine soon. Whenever you do get the chance to figure something out, please do a show. Till then, don’t be crazy get them kabobs going lol.
@@MrGig16 👍🏻 I will definitely post it when I get something figured out. I’m busy making our grandkids Christmas presents right now. Maybe I can get to it once that is done.
Why do you have to use a Nylon brush for the cleaning?
Is it not cast iron?
Thanks for watching! That's a great question. That is what Lodge recommended. I have submitted that question to them and am awaiting a reply. As soon as I hear back from them I will let you know.
Great video. Now I know not to get it, as it’s way too much trouble for what it’s worth. Maybe a little hibachi grill will be less work - maybe do a comparison video? Thanks for doing all the heavy lifting for us.
Thanks for watching and the compliment. Cast iron cooking definitely isn't for everyone. It is a lot of work, but food just tastes better on cast iron. This is essentially a Hibachi grill. Hibachi is cooking on a small open grill. Maybe a small stainless steel grill would be easier to clean. I'll have to look around and see if I can find one to compare. Thanks again.
LivingCooper happy to be a new subscriber. Take care.
@@Pitseolak1 Thanks so much!
Nice video! Can u do one, using the lodge logic pizza pan cooking on that grill?? Thanks
Thanks for watching and suggesting another video. I have not heard of that item. I will look into it.
Bought mine from a city slicker that thought it was too heavy. Paid $30 and it was still new.
kao phan very nice! Sweet deal. Thanks for watching and sharing.
Nice grill, i like it and would not mind the extra cleaning. But looks like it is not that efficient with the brickets. And it must take a really long time to cool down enough to take it safely back in the car (important when going camping and moving around ). Would a small ceramic (more or less) portable kamado not be a better choice for going camping ? You would have less cooking space on a small kamado , so maybe you could not serve everyone at the same time, but while camping maybe that is not that important.
reductio1000 thanks for checking out my video. This is a nice grill. As far as efficiency goes, it is as efficient as ay other metal grill. It may not be as efficient as the ceramic grill. Also keep in mind that cast iron transfer heat very well and because of that will cool down much faster than a ceramic Kamado. Ceramic retains heat much better than iron. The kamado would probably be easier to clean though. I think it would ultimately be a personal choice. There is just something about cooking on cast iron that I love. Thanks again for watching and the comments.
Just bought one at a yard sale for $5. with just a little surface rust on it. Today’s project.
Ooygin Jardl thanks for watching. 😳 That’s an awesome deal! You did great! 👍🏻
Must be nice, I'm looking for a deal like that, I don't think I'm gona get the new pro looking for a older model that's basically new
I don’t know how often I would use this if I had to go through this process every single time. Scratching up my sink, with heavy cast iron, pieces trying to scrub them somehow and dry them off. Then oil them all down again. I don’t think this is how the manufacturer intended you to clean this. I think a good wipe down like he started with and a little oil back on would’ve been more than enough.
Thanks for watching and commenting. We go through all of that due to the rust and decay from where we live. Even storing them in the shed or on the porch could allow some decay. Our folks have some lodge from before we were born and it lasts really well when cared for. It may not be ideal for everyone but it is how we do it.
Nice
Thanks for watching. It is very nice. I just wish I could use it more. I’ve been too busy to use it. Nothing like cooking on cast iron.
Watching again months later !! Still a great vid!!
reverse the orf your bail handle to keep the fire door from flopping open as much.
Otis010707 thanks for watching. That’s a great idea, when the grill is sitting on the table. The biggest problem is when you are carrying it by the bail. With that said another idea is to attach a wire side to side, from the bail attachment points, that hangs down in front of the door. Hmmm... you got me thinking now. Thanks again.
@@LivingCooper I wonder if a magnet may help keeping the door closed? Thanks for the video!
dewaldrup that’s a great idea! I’m going to try it. The only problem I can think of with that plan is, that when magnets are heated they lose magnetism. I don’t think it gets that hot though. I’m going to try it. Thanks for watching and the idea.
Most importantly, what did the food taste like on it?
gezzly72 thanks for watching. The food is always better on cast iron. I’m not sure how or why, but it is. Maybe it’s psychological 🤷🏼♂️. With that said, I can say the food was ok, but that is a reflection of the cook not the equipment. There is a little learning curve with getting used to cooking on coals in a cast iron grill. Several variables: height of the grill from the coals, outside temperature, wind, amount of coals, etc. Hopefully this answers you question. Thanks again for checking out our video.
awesome! would you take it camping with such a heavy tabletop?
Embroids Marsha White yes but we wouldn’t take the table. We would set it on the grill at the campground, on the table (if it is metal) or use our Lodge cooking stand that we take for the Dutch ovens.
How long does it take to cool off?
Not really sure. I did not time it. It would also depend on the weather outside is hot or cold as well as of there is a wind blowing. Thanks for watching and asking a great question!
Does someone make a better one that doesn't bolt together? A one piece?
thanks for watching. I'm really not sure. I looked around and all the ones I saw were not one piece. I did not dig too deep, but some of them may come assembled.
How long did that take to cool?
Mike thanks for checking out my video. That’s a great question. I wish I had a great answer for you. I’ve never really time it and I removed the coals while they were still hot so it would cool faster. I’m guessing it took about 30min or more. It cooled while we ate dinner. I hope this helps. Thanks again for watching.
when cool put in garage from moisture hitting it simp ale
Great tip! Thanks for watching and commenting, I really appreciate it. I keep mine in the house where the air is conditioned.
do u still have the box?
gnikmi thanks for watching. I do not have the box. Is there something important about the box?
Just got back from ace hardware thay said it was discontinued and only had three in the ware house i pick mine up monday
Thanks for checking out my video. I just looked at the lodge website and it doesn't say anything about the Sportsman's Grill being discontinued. It's now $125.95 on their site. Thanks again for watching.
@@LivingCooper the lady showed me on her computer and it showed discontinued even the one that will replace it not what I would want. See in time ow yea cool video
Tommy blanchard weird. True, I guess we’ll see. Thanks. Have a great 2020.
After our conversation I sent Lodge an email, inquiring about the Sportsman's Grill. I finally received word back from them. They assured me that the grill has not been discontinued and there are no plans to discontinue it. Just an FYI. Keep an eye out and hopefully you can find a deal on one.
@@LivingCooper thank you found one at Walmart for 88 bucks. Ace was110
Can you burn wood in that?
Thanks for the view! we really appreciate it. I don't know why you couldn't burn wood in it. That's basically what charcoal is.
E B yes you can burn wood in it!
I would use a blow torch to thoroughly dry that grill. With all of the cracks and crevices, just drying it with a towel is not going to get it.
Thanks for checking out my video. That is a great idea. Sometimes I stick it over the campfire, or in the oven, or on the stove.
@@LivingCooper the stove is the way that I was taught by my mother and grandmother. I would have suggested it but I wasn't sure if your grill would fit.
Burton Gans it will fit, but I like the torch idea better. I have to take the middle rack out of the oven. I have a small torch that will work great for that.
cleaning an iron grill, just pressure wash it and set in sun to dry if you have the machine.
Thanks for watching I don't know if that's the best way to do it, but it would definitely work. You might have to re-season it, when all is said and done.
I'm gonna be looking forever for the sixty five dollar sportsman grill at wall mart.
James Farmer I hear ya. We were shocked when we saw one on clearance for that price. Thanks for watching. Hopefully you’ll find one.
Never use soap whatsoever on cast iron, just really hot water and a brush. You can throw those pieces in a hot oven heat them up and then brush them off and it’s sanitize it completely
Hog Wild thanks for watching and great comment! That is so true. I don’t know why. But in my feeble mind I always think soap when I wash something. Thanks again for watching and commenting.
LivingCooper yes sir!! Thank you for the great content!
Damnit people, soap is fine for cast iron, it's not going to hurt it
get some good sturdy spring action tongs, never is a fork to flip your steaks.
Joe Hinson thanks for watching. I have learned my lesson about using forks. You aren’t the first viewer to give me this bit of advice. I really appreciate it though. Thanks again.
You lost me when you stuck the fork in the steak, but some good viewpoints on the grill.
Dang! Sorry I lost ya! I know you probably couldn't tell, but I'm not that good of a cook;) I love steak, but I can never cook it right. Thanks so much for watching!
You're killin' me, every time I see you stab those steaks with that fork! Please use tongs.
Duane Pemberton sorry. Thanks for watching. I will take that under advisement. What is the advantage of using tongs over a fork? Thanks again.
@@LivingCooper when you stab it, you're making holes in it, which let's juices run out...:)
Doh… Dang! I knew that. I was just testing you ;) I don't know why that didn't dawn on me, but it never even crossed my mind. I'll be using that method from here on out.
Once I heard you use soapy water on your cast iron pots and pans, I shut off the video.
Thanks for watching at least until then. Yep, I know some people are adamant about not using soap. However, Lodge actually says: "Wash your cast iron cookware by hand. You can use a small amount of soap. If needed, use a pan scraper for stuck on food." Thanks again for watching.
Oh darn.
U really had to use a thermometer on the patties? Looks like someone needs a lot more practice lol
209ZoMbIE KiLLa 😳 Busted! You got me! I definitely need more practice. 😂
Thanks for watching.
LivingCooper just giving u a hard time lol looks good so far
You cooked the hell out of those steaks them you used a thermometer to check internal temp. Then had the nerve to say you hope the New York’s weren’t tough. WTF..🤔
😂 Thanks for watching and commenting. Did you not listen to the audio. I’m not a good cook. Nana usually cooks up the steaks. I’m trying to get better. Thanks again.
@@LivingCooper Ok man. I’ll cut you a break. Keep on truckin’ 😉
kill the music
Thanks for watching! Yep, I got the message. You ain't the first to tell me that. I appreciate the input. I've been working on turning down the music in my videos. Unfortunately I didn't really come to this realization until after this video. Thanks again!
boo, they quit selling these
😳 What!? That’s crazy. Why would they do that? Bummer. Sorry. Thanks for watching though.
Very expensive for me
Thanks for watching and commenting. Nana had been watching this grill for years. She loves a great sale and when this one went on sale she snatched it up. We were on day two of a 14 day vacation. We found room in the trunk and it rode through 11 states with us before we got it home to try out.
Sorry, but I cringed a bit when you turned the steaks with a fork.
Mark Du Ree thanks for suffering through it. 😁You aren’t the first person to have that reaction. I have since been educated on what is wrong with using the fork. Sorry. Thanks again for watching though.
Way to much work to clean it up ... I will stick with my Smokey Joe Webber grill...
Thanks for watching. I understand it seems like a lot of work, but read some of the comments. Some other folks made some recommendations to make clean-up easier. I like a Smokey Joe, but nothing beats cast iron. Thanks again.
This dude is not the brightest bulb in the chandelier...he has extremely hot cast iron sitting on a plastic table, yeah I know he put the plywood and tile down maybe that helped disperse the heat...but using a cheap nylon bristle basting brush to coat a very hot cast iron grate. Come on dude what are you thinking?!?! Just spray it with some canola spray before it gets too hot. Just a psa
Thanks for taking the time and watching my video. I appreciate your brutal "honesty". Not very tactful. Could have done without the insult, but that's ok. The tile and the wood dispersed the heat so there were no issues with over heating the table. The brush I used to coat the grate with oil is actual a silicone basting mop and the brush I used to clean the grill was a brass bristle brush. I understand that it may not have looked like one of those crazy colored silicone mops, but I assure you it was. I probably could have sprayed it, but that is really just a personal preference. Thanks again for watching.