Відео

It was 🔥🔥

🤣🤣🤣🤣

That's awesome! But you're definitely right.

Now we're talking!!

I once did this, but added bacon, eggs, turkey sandwich meat, and pepperonis😂

Missed opportunity, next time for sure!

🤤🤤🤤

Yuuup 😳. Worth it though!

Mmmmmm. Beefwich.

It was 🔥🔥🔥

Because these taste better. Be better with pickle relish on it.

I don’t understand multiple small hotdogs when you could just have one large one

...pause

Ask your girl which one she prefers.

You can keep the damper closed with just the pilot light running. That is perfectly safe. You just have to make sure the damper is fully open when the vented gas logs on the fireplace are turned on. If you are interested in spending less on gas and installing a more efficient fireplace, you should consider installing vent-free gas logs.

There is a slight smell associated with vent-free gas logs. Most people don't smell it at all or they notice it when they walk into a room. I would say maybe 1% of people can't stand the smell. Depending on the vent-free fireplace you purchase (American Made vs Home Depot Lowe's), if you have strong VOC's in the room (candles burning, air fresheners, recently painted) there could be a stronger smell. But the smell is very nominal for 95% of users.

That shouldn't be an issue at all.

I do agree that having an open flame like a real fireplace looks better compared to the solid piece of glass on a direct vent fireplace.

It's on there just worn down a bit. If it's not leaking smoke there's no need to replace it.

Glad it was helpful!

I had the same thought, but when I cook pizzas on my BGE there is too much temperature loss under the dome when it is opened. It can't recover fast enough and the bottom finishes faster than the top. It's frustrating.

@@FLNative82 that just seems like it can’t be true. A closed Green egg must get to a higher temperature than using a wedge which keeps the egg open that far.

I know it's weird, but I've been cooking pizzas on my green egg for about ten years now, and that's just the case. With a wedge, the heat rises and circulates in the dome; most of it doesn't escape through the wedge opening. But when you open the dome all that heat dissipates and can't build up fast enough before the pizza is ready. You can definitely get the job done without a wedge, but you fight uneven pizzas...the bottom is crispy, but the cheese isn't fully melted.

I would say the pizza wedge is great for cooking 3+ pizzas. You do lose a lot of heat when opening your Big Green Egg so that is why the wedge would work well for doing multiple pizzas. When only cooking a couple pizzas the normal way without the wedge, you won't have an issue losing that much heat.

It's important to choose what's best for your personal situation and comfort, but be sure to watch the entire video to stay fully informed!

How did it work for you?

@@SpecialtyGasHouse we have done pizza with the wedges a couple times, so far so good.

God Bless the USA!

You know it!

That's where I got the idea lol!

It was 🔥🔥🔥

Yes, we have the platesetter in with feet up, cooking grid on top and then pizza stone on the cooking grid.

Good question

It is first how much gas they are using. A vented gas fireplace uses roughly 90,000 BTU's, a ventless fireplace uses 24,000-36,000 BTU's. Vented gas fireplaces just have a valve that opens up the gas that you light on fire. Pretty simple operation that is just lighting the gas on fire. Ventless gas fireplaces, don't need to be vented because of their specially designed burners. Ventless gas fireplaces use highly efficient burners that ensure nearly all of the fuel is combusted. This means they produce a clean burn with minimal byproducts, such as carbon dioxide and water vapor, rather than harmful pollutants like carbon monoxide in significant amounts. All ventless gas fireplaces are also equipped with an Oxygen Depletion Sensor, which automatically shuts off the fireplace if the oxygen level in the room drops below a safe threshold. This safety feature helps prevent any buildup of dangerous gases.

@@SpecialtyGasHouse Thanks for your answer. I am a gas engineer and was pondering this question. But if 'highly efficient' gas burners are available, then suerly it would be smart to use them in flued heaters too, since the cost of gas is pretty high in many places now. Can my home gas burner's be converted to highly efficient ones? Often I can smell unburnt gases near it. My home gas burner is flued and is 36kW or 122,837 BTU's. Regards, Robert

say what?

Homie's never had hot off the grill food before 😂 that's the universal, damn this shits hot but too good to stop eating look

Was so gooood!

What do you put on your BLT?!

It was damn good!

Subbed 👌

lol. This pork belly wasn't cured so it was a bit different than bacon. But pretty much the same thing! The thick cut and more bbq style rub we put on the pork belly took this to the next level!

It was 💣

You got it!

🔥🔥🔥

Adding carnitas around it 🔥🔥🔥

The most versatile grill around!

Absolutely. Here are a couple of brochures with different fire boxes you can go with. They have measurements of the boxes on the back. www.empireinsider.com/wp-content/uploads/2018/01/00545_092719_Breckenridge.pdf www.empireinsider.com/wp-content/uploads/2017/07/01059_030120_Vail.pdf

Thanks Scotty! The best time to do it is at The Ohio Eggfest! 30% off and you'll receive 2 tickets to the event. Learn more here - www.theohioeggfest.com/shop/

Thanks Scotty! Definetly check out the Eggfest. Not only is it the best deal but its a great day. Specialty Gas House puts on a great event.

Big lesson I learned with the BGE is it needs to be monitored. Unlike pellet grills, Kamodo's are not fire and forget, i.e., you get to your cook temperature and then go shopping for a few hours. Temps can creep up or fall depending on all the other factors described in the video. I often regulate the temp with the top vent and leave the bottom open. A long burn with a pork butt I may close up the bottom vent halfway or less, but mostly I adjust the top cap for temp control. BGE is a learning process and the best advice in the video, have a cold six-pack ready when you start grilling.

It was ok.

It was so good 👌