Відео

You are very welcome! Very glad that it worked out well for you.

I don't think there is a limit. So far I've done six back to back. No issues at all. Great performing device.

It does have some play to it. That's perfectly normal.

@@TheFoodExperience Ok yea cause right where the joints meets together it loose, in my opinion they should of install some type of screw or something so you tighten it

@@barbaradorfman806 I have not tried cooking a 2 lb steak. There are some variables so that's very difficult to answer. It depends on how thick the steak is and the internal temperature that you are desiring. The best idea is to use an in oven meat thermometer.

Thank you very much.

Thank you so much.

@@waldomiller Thank you so very much! Unfortunately I have to move again November 1st. Have a great day as well!

Yeah I think it's a bit pricey as well. But it does work pretty decent. Good idea on using juice for sure. I should have put a splash of orange juice in there. Thank you so much Wani!

@@TheFoodExperience you're welcome!

@@rbiv5 I think you're right that it would do good with protein powders. I don't use any so I can't really test it like that. But I'm sure it would work with flying colors.

@@VapnFagan Hey Mark! Yeah bro, totally give this a try. Definitely was very tasty.

@@Kevin.K-CTH I just checked it and that looks like a pretty cool product. Looks like it's able to get through ice. I'll have to contact the company to see if I could get a sample.

@@Mankitchenrecipes Thank you so very much Kevin! Really appreciate you brother.

Right on! Hope it works well for you.

Thank you so much! I'm always happy to know that someone not only enjoys the video but has a good experience with a product that I review and have high regards for.

Absolutely, it is an iron surface. Any metal utensils can be used.

Not in any chili I make. Really don't care for beans.

I have not done an official bread test to find that out. I will say though the middle area over the burn pot seems to run the hottest. Also I believe the left side seems to run a little hotter than the right side. Just observations when I'm doing a long smoke. I should do the bread test just to find out for sure.

@@know1ofconsequence490 They had released a few versions of the product. Unless you're just talking about wear and tear. Got to keep these things clean or it's next to impossible to get back to brand new condition.

@@TheFoodExperience hahaha, yep, lots of burned/baked on grease and who know what else. Would happen to know if they sell replacement heating elements? it appears the bottom two are starting to glow only on the ends. Thanks

@know1ofconsequence490 yeah that totally happens. I found that it's best to clean with Dawn power wash after each is. The next one I had I followed that procedure and it doesn't get all gunked up like that. I'm not sure if they sell replacement heating rods. I did a brief search and I can't find them for sale.

Thank you so much! I like cooking the eggs before the rice goes on because that way the soy sauce has more opportunity to get on the eggs. I find that if I add them last then they don't get that good treatment.

Thank you very much Scott!

Thank you so very much!

Thank you very much!

Thank you so much!

Thank you so much, it totally was!

Lol lol lol all griddles have hotter and cooler spots. It is not cold on the sides. It is cooler on the sides. It'll still burn the heck out of your finger I guarantee you that! Too funny man!

@@matthewsladky7193 lol yeah that thing was such a POS. So glad that I got a real propane griddle now in addition to a much better electric griddle that has a cast iron surface and can handle metal utensils.

@@Rlsmith2002 The griddle technically doesn't smoke, it is the oil that you cook with that may smoke. Always use a high temperature / high smoke point oil such as avocado oil. Stay away from olive oil and other oils that have a low smoke point and it shouldn't produce much smoke. Really also depends on the food you're cooking in the temperature being used.

@@TheFoodExperience Excellent points that I didn't think about to ask a better question with! Sorry about that. We would be using the griddle mainly for meats like steak, chicken, and hamburger or traditional breakfast foods. With this type of griddle I take it that vegetable oil would not be a good alternative to avocado oil, but possibly canola?

@@Rlsmith2002 vegetable oil is just fine as long as you don't take it up to 450° and above. Just check with whatever oil you have to learn The smoke point of the oil. A lot of manufacturers have it printed on the bottle and if not you could check it out on their website. As far as cooking proteins go you definitely will get some smoke with steak if you like to get a nice sear on the steak. To do that you need to get at least up to 450° or hotter. For chicken it cooks best usually at 400° or a little bit less and at that temperature you really won't get much smoke. Burgers could be cooked at a variety of temperatures. For a regular burger I like to stay in the 400° range. For a Smashburger though I like to get up to around 450° or slightly hotter and you will get some smoke if you do that.

@@TheFoodExperience Thank you for taking the time to educate me! My Vevor arrives tomorrow and I am excited. :)

That's awesome! I hope you enjoy it and thank you so much for checking out my video and for your questions.

@@fergieferguson2457 You can definitely use the cheaper bags. I bought these and they work perfect. amzn.to/3B2PiE6

It's not too difficult. This was one of the first times for me.

Thank you so much!

@@alexsousa2905 It comes with a standard plug suitable for outlets in the USA. I believe it is 1600 watts.

The type of material is different and they normally have a certain texture to them and the bags for the chamber vac are completely smooth.

they will work

@CarpCommander regular vacuum sealer bags definitely will not work. I tried two different types of them. They cannot have the texture that regular vacuum sealer bags have.

@@TheFoodExperience I've used FoodSaver and generics in the Vevor and they work perfectly. Did it twice today. However, you have to seal one end before filling and vacuuming. Cut the bag, place one end over the sealer. Set the vacuum time to 5 seconds and go. Then fill the bag and proceed the same as with chamber sealer bags.

@@PaulCotterCanada The only kind I have tried has had a texture to it. It would not seal those bags at all. At least that's my experience. Perhaps the bags you were using were smooth.

@@spiritburners Thank you so much for tuning in and for your very informative comment. Good information for sure. Thank you!

Thank you so much Scott! Definitely was the perfect combination of flavors and textures.

@@jimmccarthy1728 Thank you so much for the kind thoughts. If you're talking about just the burgers and not having room for the buns I would say you could handle four of them on the 14-in and I'm guessing at least six on the 21-in. I'm not sure cuz I've never really tried it. I only cook for myself and sometimes for my dad.

Does your kitchen and/or whole house smell like grease and onions after a cook?

@jimmccarthy1728 definitely not like grease. The whole kitchen will smell the same as cooking anything else in any other appliance. I look at a griddle like a huge cast iron pan. If you've ever used cast iron then this is the same experience except larger. Needs to be seasoned properly and has an iron surface. Should always have a thin layer of oil on it. Super thin.

Thanks Andy.

@jimmccarthy1728 You are very welcome.

I'm not exactly sure how to answer that. The heating rods are made of some kind of metal substance. I don't think they're infrared. To preheat to 400° I'm guessing takes around 5 or 6 minutes. I don't have that unit anymore but that's going from memory.

I hope it comes out amazing for you guys! Yeah I was going to copy and paste the recipe but then I figured people wouldn't go to the page of the person who posted it. Which I guess doesn't matter if they don't have Facebook so yeah maybe I'll go back and do that.

@@TheFoodExperience awesome! I'm going to use the bacon grease to grease the pan lol.

@@TheFoodExperience I'm also going to add a little milk because I always do.

@@wani-r I'll just say that this mix was already wet enough so if you're going to add extra wet ingredients You should probably go a little bit less on the other wet ingredients. For me it was already borderline too much wet if that makes any sense.

@@TheFoodExperience the wet ingredients in this recipe are identical to what I normally use. It's like 1/8 of a cup. I do let it sit overnight though.

@@RamblersDiner Thank you so very much! Such a tasty meal! I was almost considering cooking it in the pit boss but then thought it may not benefit from something like that.

@@TheFoodExperience actually, I almost always do meatloaf in my Pit Boss. And, I did a video around Father’s Day where I cooked the tots in the ‘Boss, the rest on the griddle, and then put it all together and back into the ‘Boss for the finale (melting the cheese). I love love love smoked meatloaf. Maybe give it a try someday. (Look for my Crack Meatloaf video if you haven’t seen it yet).

@RamblersDiner That's cool! I've cooked tots in the pit boss and they come out great. That's cool I'm going to have to check out your video. A lot on my mind at the moment. I lost a dear friend over the weekend and still trying to process everything. Thanks again Mark!

@@TheFoodExperience so sorry for your loss. It is always tough when that happens. Sending prayers of comfort for you.

Thank you so much, that really means a great deal!

Thanks so much Kevin! It was so super delicious! Highly recommend trying it out, I almost thought of cooking it in the PB. Not sure if it would have benefited with that method.

Absolutely a kid friendly dish. They will totally gobble it up. Thank you so very much and enjoy your day as well.

@@TheFoodExperience Andy do you remember me my old handle use to be tomcasio

@@Time2shine2k4 For sure, totally remember your previous handle from my original channel. I was wondering who you were and now I know. Thanks for stopping by Tom.

@@Time2shine2k4 Thank you so much.

@@waldomiller Thank you very much!