After about 15 hours worth of cooking, I’m still waiting for mine to stop blowing ash into the cook chamber when in smoke mode. I hear the manufacturer has a software upgrade coming to help fix this issue.
You do realize that that model has a wood chip drawer built-in, on the right side. You don't need to buy the wood chip box. I looks like a burner knob. Easy to miss.
Hello and thanks for the comment. We are actually cooking on the Prestige 665 in this video which does not have the built-in wood chip drawer like the PRO 665.
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Of all the grills you sell, (seen in background) why did you choose this specific Napoleon grill to demonstrate the versatility? I just bought a 500 Prestige RSIB and already love it!
Can you only cook two burgers at a time on the sizzle zone ? I like the idea of a dedicated burner for searing but this just looks too small if you plan on cooking more than a couple steaks.
dude you are not wiping/cleaning your hands before picking up the seasonings after toughing raw meat. If you don't clean EVERY ONE of the containers now that's a lot of bacteria that will be growing in your cabinet.
I thought they would need more time, I'm a well done meat eater, I don't accept Medium rare, I like well done, But that's just me, go ahead eat like a dog or a vampire,
Great video! I'm wondering though, what is the reason that you put the rub on at the end of the cook rather thanbon the raw wings before they go on the smoker? I'm a beginner when it comes to smoking wings on my Primo and I think you're the first person I've seen that adds the rub once they're already at temp. Thanks for your input!
Hi Jared, Thanks for the question. The main reason we did this is because we used Kosmo's Q Wing Dust as the primary flavor. The Wing Dust typically goes on at the end much like when you sauce the wings after cooking them. Chris did apply Killer Hogs AP rub when he first put the wings on the Primo.
5:10 - roast on cooker 8:45 - Check temp and wrap 10:30 - Check temp and feel. Pull to rest. 12:15 - Unwarp - cut/chop Stealing this. I'll use pink butcher paper given my prior success with brisket on the GDS.
I guess it's something I'll have to sort out over time. But if I cooked at "low" on the IR burner in the back...for a 10lb rib, what on average would that take? I'm hoping to go on the boat with it doing its thing for an hour or two and coming back to excellence.
Hello, Thanks for the question. This 5 lb. rib roast took about two hours when it was 30 degrees outside so you may expect a 10 lb. roast to be in the three hour range. I would recommend a wireless probe such as the Tappecue Air Probe 2 (or similar) to monitor the temp though.
Hi Daniel, Thanks for the comment. The Sizzle Zone can actually be used for more than just searing as the burner is adjustable and the grate has two height positions. This burner can even be used to boil a pot of water. Our burger got a little charred here probably because Chris had to go inside and wash his hands after loading the grill. Hope this helps.
@@PennwoodHomeandHearth oh wow! Thanks for the response! I see. Do you feel like the use of the sizzle zone needs undivided attention? Is it easy to modulate the heat if you wanted to use it for a frying pan with oil? Im trying to think of all the possible use cases for it so I can justify it. Honestly thats a pretty good video idea I havent seen on RU-vid. You would be the first.
@@Dhoyos7 It's like anything else where you need to get to know it a little bit. We actually did a fish fry in a cast iron pan the other day but we used the burners inside the grill. I will definitely pass along the suggestion for a video on alterative uses for Sizzle Zone burner, that's a great idea.
@@MrFirstonraceday I've not heard much about that, my dad has one and works great so I'm getting one too. And unless you are use to some 3000 dollar grill I doubt you will notice any issues or subpar performance..
@@MrFirstonraceday Have you heard any further information on this topic? I'm interested in this grill as well but I'm curious about any uneven cooking issues.
@@metalli445 I bought one last year. I really like it! There’s maybe a little uneven heating but honestly it hasn’t negatively affected any of my meats. At most, you Might see a 10 degree difference on meat temps on both edges of the steaks. I would recommend the grill
@@davidyummus6259 We have the Pk Grills in stock if you would like to check them out. We're open 9-5 week days and 8-2 on Saturdays. Hope to see you soon.
Love it, always great to follow fellow cook-tubers! First thing I caught is how clean your video as well as your place is! Is that Kosmo's Cow Cover? I just ran out of it. Sweet looking grill. I love using my grill grates! Best thing there is. Great video!
Hi Pauley, thanks for the compliments. We're glad you enjoyed the video. Yes, we did use Kosmo's Cow Cover and the Grill Grates are awesome for making those perfect grill marks on your steaks.
Guys,, Hoping you can answer this question I have. When y'all put the roast in there's a stainless metal "hook" type piece on the spit to the left of the probes. You see it at 7:21 in the video and it's not there at 7:56 in the video. What is that piece for and why was it on at the beginning and off after an hour? I have the grill and wondering what that is for. Hoping you can tell us what that's for. Thanks!
Jesus Christ man you ruined a perfectly good steak with all that seasoning,a good steak just needs salt and that’s it,you spend a lot of money on a quality steak and ruin it with that crap you put on it,how the hell can you taste the beef..
I just bought a very lightly used Prestige pro. Pretty much my dream grill. Wife gave me the finger when I said "I brought home a hot girl I mean grill." Learning quite a bit about the features with your videos. Very very useful info. Now to get the wood chip accessory and probably the briquette basket too. Thanks!!
Hello. We're glad you found our videos helpful. That's why we make these videos (plus we enjoy the delicious food at the end). Good luck and enjoy, you'll be cooking on your Napoleon Prestige Pro for many years to come.
Hello, we're glad you found the video and helped you with your purchase decision. We know you are going to love the Phantom. Enjoy and thank for the compliment.
Hi Chris, thanks for the question. Napoleon offers a cast iron charcoal tray that allows you to cook over charcoal on their gas grills. In this video we used the charcoal tray on the far right side of the grill.
Nice grill but the The most important question. Wher can I buy this grill ?? every i found on internet all of them are not avaiable to buy .... they are still produced ???????
Hi Kamil. We actually have one of the Marshalls available for sale as well as some of the Open Ranges and Heritage Ovens. We're not sure what the current status on production is. They are awesome smokers none the less. If you are interested in any of the Good-One Smokers feel free to give us a call at 814-359-2761. Thanks.
Can't you guys read English? You are supposed to lift the infrared burner grid to upper position for sizzling! Lower position is for storage and for using that burner for example for frying pat or wok. It says so right there on the sticker on the downside of the burner cover! I'm surprised how many people are doing it.