Відео

Ha! You and me both buddy, you and me both!

Glad to hear that! Hope the videos are of benefit to you! As you can probably guess, I love my kettles. I enjoy the offset smoker as well, but you just can’t beat the versatility of the Weber Kettle! I greatly appreciate you watching and thanks for the nice words!

Thanks for watching! Coming from you, that’s a huge honor! Thank you Arnie! Thank you for the kind words too. Love your channel!

Thanks for watching and for the nice comment!

I like the way you think! Thanks for watching!

Thanks for watching, nonex! Does this look similar to what you do?

@@grumpysgreatoutdoors Not as clean. Remember, I've got no place for water runoff to go. I just scrape off the primary ash as you did and leave it at that.

Thanks for watching! Razors work great, huh? Appreciate your comment!

Thanks for watching!

Good call, thanks for the reminder!

Thanks for watching Bill and for the comment! Hope you guys are good!

Thanks for watching and that’s a good idea! I never thought of that.

Hey Ken, thanks for watching! I sub to your channel! Thanks for the nice comment!

Fair point! Maybe tiny zones? lol. What do you do to prevent flare ups and such?

Thanks Rob!

Thanks for watching! The scissors are a great item! I agree, trimming quick and easy is important…some times more than others. I love the Dexter knife…it works so so well! Thanks again!

@@grumpysgreatoutdoors you are welcome. Love your videos!

Thanks for watching and the kind words! I promise you’ll love both the smoke and sizzle and vortex. They have changed the way I cook for sure. The spider grills venom is expensive, I get it. I got one as gift and bought the other. But when you can justify it, it is so worth the money. I think it’s important people learn how to use the kettle vents for temp control…it’s like a rite of passage for kettle cooks. That’s why I have put out videos about temp control without the spider. What happens if your spider has a glitch or you go out of town and the place you’re at has a kettle..but no spider! Good to know how to cook without it for sure! Thanks again and enjoy your kettle!

Thanks Rob! Hope you're doing well!

Thanks for watching! Hope you found it useful!

Thanks for watching! Yeah, I really like mine. The single piece is a hang up for me..probably because my garage is a freaking mess and I often can't find the drip tray, lol! Thanks again!

Thanks for watching and the very useful comments! I usually do use the grate with the removable center. Not always, but I should. Thanks again!

Hey Mark, thanks for watching another one! Yeah, the vortex is awesome. It does thighs great too….treat yourself and get one!

That sounds like a fantastic set up! Go for it! Thanks for watching and the kind words!

Thanks for watching and for the kind words! I hope the video helped you! Same to you…Merry Christmas and God bless you and yours!

Yes, if you have the 22" kettle this fire dial will fit and work great whether it's the premium or original. Thanks for watching and for the question!

@grumpysgreatoutdoors thanks for the response. Keep the quality vids up. BTW, have you ever slow cooked the wings on the vortex at 280-300f and then wait about 20-25 mins flip, then wait another 20-25 mins, glaze, then remove the smoking wood from the center. And then start flash grilling the glazed wings in the center to finish them off with a strong char? That's my method for vortex

@@Brolyrulz1 First, thanks for the kind words! No I haven't tried that. Sounds interesting for sure. I'll try that!

Thanks! Not sure I will try, to be honest. It was a great weekend all the way around…lotta fun and some new friends. I’d take a weekend like that all the time. Thanks for watching and for subscribing!

First, congrats on the retirement! And then congrats on solving boredom! I’m glad this video helped in any way. I love our Ace Hardware stores. They carry Meat Church and one carries Sucklebusters…which I’m a big fan of. It’s odd how some stores of a chain carry stuff that others don’t. I’m in an Ace at least once a week! Thanks for watching and for the kind words! If you haven’t subscribed, please do if you don’t mind! Thanks again!

Just go here www.grumpysgreatoutdoors.com and put your email address into the space and then it will get emailed to you immediately! Thanks for watching!

Thanks for watching and for the kind words!

Hey bud! It was great meeting and hanging out with you guys! I’m sure you’ll be hard to beat…you guys know your stuff! Look forward to seeing you then!

Thanks Rob! Good to hear from you!

Thanks for watching and I’m certainly glad you’re here! I appreciate your conversation!

Ha! Quite possibly!

Thanks Chris!

It was great to meet you as well! I look forward to scarfing down some Patriot BBQ hopefully in the near future!

I love mine, no doubt. I like the ease of 1 piece…no extra drip pan needed. Thanks for watching!

Use this link and get 10% off….and it’s on sale right now too! flametechgrills.com/?ref=Grumpy

First, thanks for watching and the kind comments! As for waiting until the desired cooking temp is reached...my main reason for waiting is so that the initial dirty smoke has burned off. Typically when you start a fire, be it in a kettle or offset smoker, there is some pretty "dirty" smoke at the start. I always wait until the kettle (in this case) gets to temp because the initial dirty smoke is usually over and the very nice light blue smoke is rolling. Thanks again!

@@grumpysgreatoutdoors Oh, that's a real good reason. I'm very aware of "dirty smoke" and "blue smoke," but I hadn't considered the burning off the dirty smoke in the beginning while the temperature is getting up there. I should try that.

Thanks for another great question! When it comes to cleaning my kettles, there’s a couple different factors that affect that. First and foremost, how have I been using my kettle…for smoking or for grilling? I have many more hours of use on my kettles from smoking meat as opposed to grilling it. And that is mainly because when you smoke something, it obviously takes many hours to get it done. Usually smoking something is what creates carbon on the inside of the lid. When there’s an abundance of carbon, it looks like it’s peeling off the lid. If you cook in that situation, you will often times get carbon dripping down onto your meat. And while a little of that carbon won’t hurt you, I still don’t like the idea of feeding it to people. So I scrape my lid and the base very often. Having said all that you still get carbon residue on your lid that doesn’t look like it’s peeling. And there can be a lot of it. it’s very hard to scrape if it’s not peeling. While I most definitely agree with letting residue build up to a certain degree on your lid and your kettle base for sealing purposes, as well as seasoning purposes, Sometimes there can be just too much. Same thing with my offset smoker. If I never cleaned it, it would get to where I could hardly even open the lid. I have three kettles that I use probably 2 to 3 times a week. If I decide to deep clean one of them, I might as well clean all of them. It’s a bit of a process. I literally scrape out as much as I can get out of the lid and the base and I do with it the same thing I do with my ashes on a normal cleaning. As for the residue from a washout, there’s not enough in there to cause a problem with a street drain. Not to sound like a jerk, but you’re not willing to put it down a street drain, but you’re willing to cook in it? Either way, there’s not enough there to cause a problem. If you have a yard, you can just rinse it into the soil. I am fortunate. enough to live on a farm so I clean them out in my field beside my house. I use a pressure washer, but if you don’t have a pressure washer, you can use a spray nozzle set to jet and spray them hard to do an initial rinse. You can then use any kind of cleaner that’s intended for a grill. They sell stuff at Lowe’s just for grill cleaning. But really any kind of food safe grease remover will work. And you don’t need to remove every single little bit of buildup out of your grill.. I understand your concerns with the seasoning and sealing and that’s why many folks never do a deep cleaning. And that’s OK! Nothing says you have to. It comes down to personal preference. I will be doing a video in the near future showing how I clean my kettles! Keep an eye out for that! Thanks again and I certainly appreciate you watching!

@@grumpysgreatoutdoors Thanks for all that information; there's a lot there. As you guessed, I do not have a pressure washer. As far as not wanting to rinse it down the drain, you must remember that not everyone lives on a farm! :>). I live in a city very close to Los Angeles and its suburbs-urban. Besides, most of the drains in our area go directly out to the Pacific Ocean. There are fines (justly deserved) for dumping things down the street gutters. I could do it on our small lawn, but we have a corgi who will lap up every bit of the smoke dust, grease, meat degreaser, and soap spray. That will not go well with the wife (let alone with the dog). However, I've seen several BBQ cleaning videos at this point, and I do not see a reason or need to get the grill so clean that it looks new. Just like you said about 'not needing to remove every single bit of buildup,' what's the point? It isn't new. I've had my current one for some 20-25 years. Heck, I'm 74, I'm not new either! Let me close by admiring your "yard." What state are you in? It looks lovely.

@@nonexman Just to clarify, even when I do what's been dubbed as a "deep clean" my kettles do not look like new.....at all. For me, deep clean means removing as much residue as is possible without laboring myself to the point of sore elbow. I will scrape and spray and soak etc....but I'm not looking for brand new. I don't think there is anything in your kettle that would be deemed hazardous, volume wise. If that were the case, I certainly wouldn't be cooking in it! But yes, by all means, don't let the dog lap it up! I am in Virginia...the Appalachia area of Virginia...as my accent will attest to! Thanks again for the great discussion!

@@grumpysgreatoutdoors It sounds like we're on the same wavelength. If you'd like a good giggle about this, you can just look for videos on how to deep clean a Weber. Some of these make it look like the owner wants to sell his old unit as new. Yes, it has been a great discussion. I traveled around Virginia in 2007. Yes, a very beautiful state.

@@nonexman Yep, some folks go a little overboard for me. I will do the occasional wash out but I’m not getting crazy! I really worry more about the lid than the bowl when it comes to anything close to a deep clean. I just have this fear of something dripping onto my meat. I shouldn’t say fear, just concern I guess.

First, thanks for watching! How exciting making it for the first time. Even though your grill is rectangle, you can still make a snake….just make sure all the charcoal is touching each other. It doesn’t have to be circular, just touching. Then just place a chunk of wood about every 2 inches on top of the charcoal. Keep the meat opposite of where the coal is the hottest at any given time. So if the charcoal is currently burning in the top left corner then put your meat as far as you can into the bottom right corner. Hope this helps!

Good for you! Sounds like you have all bases covered. I like it! Thanks for watching!

Thanks! And thanks for watching!

Yep, they work great. I just like to help where I can! Thanks for watching!

That certainly makes it easier, no doubt! Thanks for watching!

I remember you! Thanks for coming out and the support! I look forward to seeing you next year! Thanks for watching!

@@grumpysgreatoutdoors absolutly I'm hoping to enter next year i think I have a shot if my food is half as good as yours was

Thanks for watching…hope it helps!

It’s awesome to know there’s folks like me out there…..lol

I get it. But if you use briquets it's not as bad. But, like you, I like using lump with the vortex. I think it's purely an airflow thing with the vortex. Open bottom allows for more convection, which produces greater heat because of the added oxygen. Hence, 450-500 degree cooks and chicken done splendidly.

Thats actually on my list of videos to do....ground up leftover brisket trim smash burgers. I may even try to thin slice some of it and make philly sandwiches on the griddle. I gotta find something to do that people will watch. This smash burger video not doing too well. Over done. Thanks for watching though Chris. I appreciate it!

would be amazin im sure. we do blends all the time

​@@grumpysgreatoutdoors just do an Oklahoma Burger then... No leftovers... Hard to mess those up.