I'm no pit master, but I wanted to share what I've learned over the years about grilling and now smoking foods. So hopefully we can learn together and see that if I can make some killer bbq, maybe you can too!
BOB! Nice review! Keep it up, you'll gain more traction with more time and content! Subbed to see what you might try to do with this channel! You could take requests of stuff to smoke... I'll start by suggesting flan.
it depends on the type and temperature. I dont remember exactly how long this particular cook lasted, but I always seem to have enough with at least half a chimney.
It still works wonders! I don’t have as much time with work and such to do as many cooks on it as I used to, but it still works great. I had to clean a burner tube as a spider decided it was a great place to live, but other than that, it’s good. The body has a little surface rust a couple of places, but I live in Ohio, it rains, it snows, and it lives on my patio but covered.
I see that now! Ha. I took it off shortly after closing the lid. I think this was stuck on with a couple of dabs of “gorilla snot”. Stuff that credit cards are stuck to paper when they mail them.
I don’t see the need to season them… I would though, before cooking after you preheat your grill, rub a little oil on them to keep the food from sticking.
Just bought a char griller ace smoker and the instructions say to heat cast iron grates at 200%F to melt protective coating before cooking or seasoning. Do you do that before seasoning? Also, do you have to season the grill before every use?
I always wash and dry my cast iron grates then do the seasoning process. It helps get rid of oils used in manufacturing on the other metals. And once it is seasoned the first time, as long as you keep it cleaned off and dry between cooks you don’t need to season every time.
Hello there Bob; you give good instructions. I'd like to know can you also grill Chicken on direct heat? I mean Drumsticks, Thighs, and Bone in Breast? please let me know by texting me. Thank you and God bless! Tim Williams 🙏🏾
The brother in-law bought one of these cuz he couldn't figure out how to use my mother-in-law's offset smoker made all of us sick by not seasoning it and not burning the coating off first put food on it straight from the box the moment he dumped hot coals wish he would have watched this video since he refuses to listen in person smh hes a 12 year old boy in a 40 year old mans body
The auto kamado has a metal deflector plate that was in there. I kicked the temp up at the end and the sauces dripping on the metal caused a flare up, but I used it to my advantage to get some char!
I've always let it cool down before I cook... with cast iron grates/pans I've always been told that it helps the seasoning cure to the iron. For other types of metal grates I am not 100% it would be necessary.
What is the advantage to using the chimney instead of just placing briquettes on the right side and lighting them? Do I really need to buy such a device? Thanks.
I think it is easier... I just fill up the chimney light a starter, and let the airflow of the chimney gets the coals blazing hot and ready in about 20 minutes or so... I might have to run a side by side comparison to see which method is faster/more efficient.
I was asking a friend about what kind of grill I should get as my apartment's over-the-stove exhaust fan doesn't vent to the outside (yeah, we discovered that when I cooked my first t-bone). He recommended this grill, so I will ordering one soon and will season things as described. Question: when you re-add the oil coating during the process are you spraying on the grates or do you spray the brush then paint the grates? You're getting a sub from me so I can follow along this year. BTW, while the airplane isn't a problem, the background music really isn't needed. Save yourself the trouble of adding it and just go with your narration (and the occasional fly-over).
Thanks for the comments and the Sub... I hope to put out some more content later this spring and into the summer! As far a the oil, i've done it a couple different ways... sometimes I have a spray bottle with oil, spray it on the grates, surfaces... and then use the brush to keep it even.. sometimes I have a small bowl of oil... I helped my son season his Akorn Jr grill and we took the grates out put on a cardboard box, and then just dipped the brush in oil and "painted it on"
I do this after I cook, after I close my dampers and take the food off. You can lightly coat the exterior of the grill body (while warm) with vegetable oil. This will extend the life of the finish, much like waxing a car. I dont always do it every time, but every few uses...
Those are great questions! You've given me a great idea for a follow up video. Generally after I take the food off, will clean the grates with a grate brush. Best to clean them while they are hot if you have grease or residue stuck on them, as these grates are cast Iron, i will to spray some oil, or rub some oil on them to help protect them. I then close the dampers (to stop air flow) and wait for the grill to completely cool. Then I will remove the ash from the ash pan. I keep a galvanized steel trash can so I can easily dump the ashes in. I have another one that If I am able to salvage any unburned, or bigger chunks of lump charcoal I put those to the side for later use. I also will rub the outside of the grill with some oil as well, it will help the paint and metal stay fresh and keep it from rusting. Speaking of rust, charcoal ash will attract moisture, so always best to keep the ash clean otherwise your grill will develop rust. Hope this helps!
Good question. The grill comes with a small metal piece that fits in the holes in the bottom of the barrel, it holds an empty can such as from vegetables or soup.
I always use Flaxseed oil for my BBQ for seasoning them. Since I am a vintage cast iron cookware collector I have found Flaxseed oil has a hard finish, holds up to the heat and gives my cast iron that nice dark rich color plus I never have problems with foods sticking
I usually use grapeseed oil on my griddle and grates because of its high smoke point and price compared to flax. I was out of grapeseed oil for this one and haven’t had any issues with regular ol vegetable oil. I have heard the flax does give a nice cooking surface.
@@BobsSmokinSundays yes Flaxseed oil gives a cast iron skillet a nice non stick surface Before I used vegetable oil for my BBQ's until one day I was to lazy to buy more so I used my Flaxseed oil. I am not sure but for me the Flaxseed oil seems to last long on my BBQ's or it could be I switch out the ones I am using not sure. Right now I am seasoning a Char Boil Tabletop/offset smoker firebox I bought last year to use for my camping trips. I really like the space you have in it
