Worked exactly as shown for my 2013 Dodge Grand Caravan solving the missing credit card mystery which we suspected had been consumed by the front compartment lid-- thanks!
I disagree. Once the temp hits 310 to 350, the fire is very efficient, and there is almost no smoke. This is great for bringing meats up to temperature. Then, 250ish to 300/310, there is that blue smoke, which is great for a mild smoke taste. But is you're someone who enjoys a deep clean smoke taste then from 200 to approaching 250 you get a white smoke. This for about 2 hrs on any meat will give a good deep flavor. Anything under that tends to give the grey smoke, which makes your meat smell and taste horrible. Thanks for reading and enjoy the flavor
Does the same thing as a splitting wedge… except more expensive… and takes up more space… and less practical. But at least you get commissions for hawking a product right?
Is this supposed to be a joke?? This guy can not be serious… shits a hot mess, clean your flat top first guy. I can’t imagine what your food taste like..
Cointdown was longer than the flight. I could never enjoy this because every rocket has to have the annoying as hell countdown throw back from the 60s.
