Ñuke Delta Gaucho Style Grill : 1 Year Updated Review
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- Опубліковано 28 сер 2024
- Well it is June of 2020, I received this grill in June of 2019. This grill was purchased by a third party as a gift to me. The third party was the Benevolent Subscriber. He purchased it through BBQ Guys. Below are some links provided for more information about this grill. I have no affiliation with Ñuke BBQ USA, Real Fire BBQ, or BBQ Guys. #NukeBBQUSA
#Ñuke #RealFireBBQ
Big Lew BBQ is now an affiliate with Real Fire BBQ: The U. S. importer and distribution of these Argentinian grills. Sales made through the following link will cost the consumer nothing extra but would help the Big Lew BBQ channel continue to bring great content to UA-cam.
www.realfirebb...
To see more of my videos using this grill see this playlist.
• Ñuke Delta Grill & Woo...
Good review Big Lew! That's a cool grill for sure. I like how you can just push the hot coals under the meat. I have to shovel the coals in with my LSG Santa Maria. I know all too well how soggy the yards can get down here in the South after rain. Glad to hear the damage was limited to only one firebrick getting broke
Yes it comes with a coal shovel and a coal rake. If you have to move a lot of embers quickly the shovel is best. If only a few then the rake is best. Since the fire box is not in a totally separate compartment you can rake the coals instead of shovel them. The drawback is to this system is that heat from the fire box area is radiated the not the cooking area. Therefore temps will be much higher next to the fire box. That is why on this little chicken tender cook I only used enough coals to cook them and had nothing still burning in the fire box. I also have a very long pair of tongs (not included) that I use to move just one coal around if needed.
The cart is very sturdy even more so than the oven. Even so after the heavy rain of about four days it got stuck in the soaked southern turf and toppled over. The grill proved even more durable than I had expected. It works just as it did before the accident.
Thank you for the video, Big Lew. I am from Argentina and I am considering getting one, it is very important to me to know how durable they are, since they're not cheap. I can confirm for you that most people in Argentina use the round grates like you said. Those V shape ones are a pretty recent thing. My grandma was from the country side, she often raised, butchered and grilled her own animals. She was the best cook I ever met with a grill, and she always used the round ones.
Hard to believe it’s been a year since you got it. It does look like it’s holding together really well despite even being dumped over. Really cool grill Big Lew! Hope you’re having a great time with the family!
Yes it has I got it in mid June of 2019.
Very cool and unique grill. Looks like it is very fun to use.
It really is fun to use. Hot during the summer time though.
Sir I was down in NOLA last week and I'll totally agree with you.
I got mine last June and we used it a lot this summer. It definitely takes some getting used to - especially when to start a wood fire so you can plan out cooking times. I've recently been mixing in some Fogo charcoal - the really big pieces - with my hardwoods in the fire basket, and then adding some unlit Fogo to the piles of coals under the food. Seems to work really well in keeping a good, consistent heat level that's easy to control by moving it around.
I haven’t used Fogo yet, I do use JD, both are made from South American quebracho wood. I like it because it doesn’t spark. I think using the lump charcoal in combination with the wood splits is probably the best way to use the grill.
I love the grill. I wonder how it would do in a cold Northwoods winter. The Webets do great. The Old Smokeys, surprisingly, does well also.
En argentina no usan mucho las parrillas en V, esa parrilla es ideal con ese mismas varillas
I’m looking into getting one myself for next spring. Thanks for your honest reviews. BTW. Have you considered using a high heat silicone caulking to fill that gap and prevent the embers from burning your lower shelf.
I like how you start the charcoal to the side
And the height adjustment
NICE.
Thanks Big Lew 👍🏻
It has been a fun grill to use. Thanks for watching.
I personally prefer the round bar grate...
I have both... The V grate bars have to be slanted or the grease will fry your meat if the grease flow is closed
I don’t have the V grates but I imagine the would be harder to clean.
@@BigLewBBQ not at all.... it’s a tool made from the same V bar... cleans very quick.
Cleaning is the least of my worries
Thanks Lew! You've sold me on it!
I cooked on it last night, that video will be posted this evening.
I just got my Ñuke Parana and am learning it slowly but surely. Having enough coals is the trick for me so it sounds like I need more practice!
We all need more practice. Yes that was more of a problem when I first got mine. In addition to more practice I needed mor patience.
Mine, compliments of Amazing Ribs Pitmaster club, arrives tomorrow
Very cool’ I have the early model. There have been many updates and improvements since I got mine.
Really Enjoyed the video Big Lew. Sturdy grill!
One year already? Lookin good Big Lew, Nice one year Review!
Thanks Tom, Yep I received it last June.
Thanks for the update. That's a cool grill.
Yes I like it. Thank you for watching.
Considering one of these for up here in Maine. I'm tired of propane grills rusting out and failing. I always have wood to burn, being a cabinet maker. Air dried cherry is like heaven! Anyways, thank you for your review update!
Wood can be burned in it, and I have done it a few times. However, this is primarily a grill designed for lump charcoal. It is much more convenient and efficient with lump charcoal. Of course you can always throw in a few wood chunks for flavor.
@@BigLewBBQ That's funny though because the directions and other videos and reviews I've watched make it sound like it's primarily FOR wood! That basket on the side is designed to burn small logs and sticks to drop coals down in! But I have both great wood and a great supply of lump charcoal here close, so whatever works easier and better I'll go with for sure.
@@curlymaple42 The distributor www.realfirebbq.com/?aff=10
Markets it as a charcoal grill.
I’ve had mine for nearly four years. I love it! The newer models have some great upgrades. Some were even made due to my suggestions.
It’s a great grill, I love using it and promoting it. I would love to even sell you one through my affiliated link, that I pasted earlier in this comment. If you buy it from there I get a small commission.
However, I don’t want you to buy one with the impression that it’s primarily designed as a wood fired gaucho grill. It’s a lump charcoal grill. Yes, you can cook meals entirely from wood with it. I have done so but not often. Yet it could take as much two to three hours after lighting the wood fire before you have enough embers to cook with. Where as with lump charcoal you can be cooking with in 20-25 minutes. It is far more convenient to use lump charcoal.
I have a lot of experience with this grill now, I was one of the first in the US to own one. Trust me, it is primarily designed as charcoal grill. If you know that, and you still want one please, by all means buy one. Yet, don’t buy it with the impression that it is primarily designed for wood fuel. It is not.
I know what Randy at BBQ guys shows on their brief promotional video with the tomahawk steak, spatchcocked chicken, carne asada and sausage. They use all wood, what they don’t show in that video is how long it took to form the embers to cook it. I even talked to the folks at BBQ guys in person just a few days after they shot that video. They showed me very Delta grill they used in that video. It had not yet been cleaned.
A year later, I drove over to Baton a Rouge and got the Ñuke Oven that BBQ Guys used in their oven demo. That very oven is on my patio too, right next to my Delta. My Delta has held up well since I got it in 2019.
Once again it is great grill, using wood is possible but it is inconvenient, the grill is designed for lump charcoal and performs better with it.
The oven is for wood only. The grill can use either or, but is best with charcoal.
Even Mr. Ninja at Salty Tales says his perfected way to fuel this grill is combination of charcoal and wood.
It’s great grill.
@@BigLewBBQ I have a question; if this is primarily a charcoal grill, then what really is the benefit from using this versus a kettle grill? I know that you can raise and lower the grates a few inches which you clearly cannot do with a kettle, but otherwise it seems like pretty much the same thing. It has a lid like a kettle (which , in my opinion, is a good thing, but that also means that, unlike some other Santa Maria grills, you can't hang meat to slow cook/smoke. I guess I am just looking for some pros and cons between this and a kettle. Given the price for these bad boys, I thought that I'd ask. Any help would be appreciated.
@@adamwells715 the main difference between Argentine style grills (gaucho grills ) and American style grills (kettle, barrel, & box grills) is how the heat or temperature is controlled. American grills such as a kettle (or barrel or box) control temperature through a venting system. They control the amount of oxygen to the fire via a system of intake vents and exhaust vents. More air flow, a.k.a more oxygen, results in a hotter fire and vice versa.
Gaucho grills (like this one) have no vents to open or close. The cooking temperature is regulated by the height of the cooking grid above the fire and by how many burning embers (coals) are below the cooking grid.
Therefore, on a kettle you open and close vents. On this you raise and lower grates, or shovel and rake coals around.
It is a different cooking experience. It results in slightly different flavors. Gaucho grills are a more active style of cooking. You have to pay attention. Some folks would consider this gaucho style to be more work, others would consider this gaucho style to be more fun.
Hope that explains it.
Love the variety and the tips you give thanks for sharing subscribed for more 👍
Great video can't wait to see what your going to be cooking up
Thanks Jason.
Sounds like a keeper and a winner Big Lew!
You know I enjoy this grill.
Fantastic cook Lew the story was fantastic. I would put my chicken strips above the coals not under, lol. Loved your video so keep up the great work brother.
Did I say it backwards? Probably so! LOL thanks for watching.
Yep I did at the 1:20 mark 😂
How about a video on starting a wood fire in the unit?
I used wood a few times and made one video showing it. I cooked a small brisket.
Though using all wood is possible, I find it much more convenient to use lump charcoal. Jealous Devil or Fogo or any of the South American Quebracho wood charcoals are perfect for this Ñuke. However, if you want to see the vide where I used all wood, here it is. It’s about four years old now.
Tapa de Asado: Wagyu Brisket Argentine Asado Style Over Wood on the Ñuke Delta Grill
ua-cam.com/video/sE_lZcIXDKY/v-deo.html
I don’t know if you have played around with Sous Vide, but in case you have, would you rather finish off a Sous Vide cook with this, a PK Grill, or a torch?
What length sticks or wood is needed?
Hay Big Lew, How did the pizza turn out? Maybe a pizza screen on the grill grate would do too. Also How long can the coals burn and and how hot are they compared to other grills that have ventilation as opposed to the bricks?
V shape are kinda new... here in south america we call "argentinian grill" the v shape and the round one "uruguaian grill" but again this is recently... mostly we actually don't care how this should be called... hahahahaa good grilling !!! keep the grill hot and the meat juicy... have fun.
Hola, hay forma de ver este video en españom?
Very nice.
This may be a stupid question....but given the "openness" of the grill....have you ever had an issue with some of the coals accidentally falling out of open front portion of the grill?
Yes when I’m not careful. Part of open fire grilling I suppose.
I like that grill looks interesting !
I enjoy it quite a bit. Thanks for watching.
I've a question as well. How about windy days? Where I live there it is really windy nearly everyday. Is it enough to just place the back side against the wind? Thanks a lot for your answer.
Yes that's what I would do.
How did you solve the level issue? I'm having the same issue of it coming down. Thanks.
That was discussed in my original review video.,
I think my problem was straighten the legs on the grill grate frame. I also had sims metal burns on the sleeve that holds the legs that I filed away.
Keep in mind that I have the 2019 model. Mine was one of the first ones sold in the USA. I got it about two weeks after it’s introduction. There have been several changes since then.
Awesome
Thanks Steven. Did you see the UDS collaboration video from last weekend? I know you were at a BBQ Comp.
Nothing like dropping a grill. Ask me how I know.
Man my heart sank when that happened. The wheels bogged down in the soft turf after about three-four days of rain. I tried to force it and it toppled over. Normally it is very sturdy, but it got off balance when one side sank more than the other one. It fell off the cart and completely upside down. Fortunately, and surprisingly it survived, it proved to be quite durable and more rugged than I expected.
Maybe one day I’ll have a concrete slab poured in my backyard like my good friend Dash. . Then I’ll be able leave it on my new backyard patio!
So it became rusty after a year or so. I am concerned how long it would last.
MrMilanina only is a few spots that I scratched. I expect this to last at least decade, I won’t be surprised if it last twenty-five years or more. Remember I dropped the the whole thing and is still works very well. I also live in a very humid climate.
Lewis do you feel like the grill does not travel up and down enough to call this a true santa Maria
miyagi 54 it is not a Santa Maria, it is a Gaucho grill. They are different. Gaucho grills are Argentinian, Santa Maria grills are Californian. So no it does not have the clearance a Santa Maria style grill would have.
This grill is a disappointment. It doesn’t get hot. I burned a ton of wood for over three hours and scraped the coals under the grate but it never got warmer than a little over 200 degrees. To get it hot enough to grill a steak you must have to burn ridiculous amounts of wood. I ran out of wood after 3 plus hours and had to switch to lump charcoal. It still never got any warmer than 220 degrees.