Best video for searing torches good stuff man.

I had one of these years ago when I lived in an apartment that didn't allow grills. I loved this thing and cooked just about everything with it. Even set it on fire once and still used it for a while after that. Since then I've had bigger charbroils that didn't last longer than 5 years and now I have a weber Genesis. I'm looking to get another one of these for camping soon and I'm pretty excited over this little grill.

Sounds like it's not worth it when the regular 22" and a SnS can get 6-8 hours of smoking time.

Great, no-nonsense video. Thanks

I didn't realize cooking in aluminum foil could be dangerous...thank you.

thire product is not as they claim, and their waranty and support suck :/ here read the my last message to them: You guys are really full of it… the worst customer support ever… how do you stay in business!? You ran me through hell and wasted so much of my time till you sent a replacement - then when it arrived it was damaged - and I sent you photos of the damaged shipment, then instead of you pursuing the matter with the shipping company you wasted my time again!!! Worst Customer Support Ever! Tired of you… I do not wish to buy or use your product ever again, forget it - I will give it to the Salvation Army, no need to pretend with your phony emails you are trying to help me and make the customer happy… I will Cut & Paste this conversation for others to be ready and know what is coming for them if they become your customer and ever need Support and Warranty (…the poor Chef Gordon Ramsay if he knew how you are all tinting his name and reputation...)

Спасибо вам .Вы развеяли мои сомнения относительно сотейника и сковороды .Выбираю сковороду,так как кокот у меня уже есть😊

Stop buying from Amazon and start buying from reputable vendors.

How we avoid rust on the grills?

Tom - when you are using the diffuser plate for Low and Slow, why don;t the pre-soaked but unlit wood chunks produce bad (white) smoke when they do finally ignite?

But, why would you do this with the grill hot?

i contacted meater to get the meater block with the probe lights, they said they dont offer the one you are showing on this video, they wanted me to send them info where you got it or a web link to where you bought it and a model number

Another way to remove the gunk without damaging or scratching any of the enamel is to use a Steamer with the scotch-Brite attachment, without almost any pressure the steam will melt\dissolve most of the gunk\grease within seconds and the Scotch-Brite helps with any stubborn gunk. You'll be done in half the time or faster using a steamer...

Thank you, Tom, for your awesome videos!! I've learned so much and you helped me reach the next level of cooking in my kitchen. I was so intimidated cooking with stainless steel but after watching your video I now love them!! Continue the great work and Happy Cooking! Would love to see a video of getting the perfect sear on the grill.

Thank you

I'm interested

Which thermometer was that in the steak?

I do not know if this applies to all but the hardest steaks to sear are anything a 1/3 inch thick or less. I.e. the standard supermarket offering. Combine this with a non stick pan and a low output stovetop - that is difficult to get to 250 C even - then you're going to need a torch. And as Steaks are expensive, one suggests you practise searing on Scallops.

Thanks for the info👍this is the video I was waiting for it’s very helpful. thank you Tom

Thanks, this was great! I am set to get my very first gas grill later this week. Have always grilled on charcoal but the smoke really bothers me these days so I am switching.

Thanks... awesome info

Great video. Diamond Crystal is already on my shopping list. You didn't address Brining. I'm new to brining and never realized what a difference it made. Right now I use a 50-50 mix of sea salt and Island Seasonings Original Hawaiian Salt Seasonings (sea salt, cane sugar, dehydrated garlic, onions, black pepper, chives, ginger and other spices, no MSG.) The other salt I use is Hickory Smoked Sea Salt but not full strength. If Seasoning beef, I do a manual light sprinkle on both sides. It is very strong, so a little goes a long way. I really enjoy all your videos. Thank You for putting your heart into these. Chuck from the Sanoran Desert Arizona.

I literally just pulled out my cast iron skillet having never used it on my grill and I was researching how to season it properly so that I can sear a steak later today. Talk about good timing!

Great video. Nice tips on handling grease fires!

great guide!

My hero

I found a good carbon steel pan at Aldi’s. It came seasoned and it works great. I bought because it was cheap and we were goin to stay a few weeks at a time share- so if I left it behind it wouldn’t hurt. These pans were par with good quality ones. When I went back to get another set for my mom, they were sold out.

I watch your video by my not-ready charcoal kettle! Glad I watched this video before I am so angry and start to fire my house!

You meander around so much. Clearly you know what the hell you're talking about but just get to the point please.🙏

If you are preparing a few thin pieces of meat that will be ready quickly, but you want to use a small amount of charcoal, you can reduce the distance to the charcoal, which will ensure that a small amount of charcoal generates a lot of heat.

What is that out side gas burner your useing

On your Typhur Sync does your ''O" quit flashing when fully charged?

What the hell is going on with that tree behind you?! LOL.

Clean you grill, dude 🙂

I simply accepted that my 3 carbon steel pans were well seasoned until I watched this video. I use my 3 pans everyday since I bought them 4 years ago. They are nowhere near black, but look more like that other pan you have. My largest (14") is my go to for my main meals and the other 2 (10") are usually my side dishes. The 14" is still very silver with little to no blackened rim. However, ALL 3 pans have horrible carbon buildup on the bottom which makes my pans a little wobbly on the burner. There is no way to get it off accept for one method....pure lye. The only thing that I'm not sure about is if I can do the lye method with a carbon steel pan like you can for a cast iron.

I just got one off Amazon and it is a real one for $90. I did see a bunch on eBay for $32, $29, etc, and pretty much knew those would be fake ones.

Thanks for video! Does the app allow you to save and store previous cooks? It's always been helpful to go back and look at graphs of previous cooks to get better! Thanks

If you bought that HexCrap cookware, you have been taken to the cleaners. A fool and his money are easily separated.

I've used a vertical bullet and I use an offset with a charcoal basket and minion plates. In the vertical bullet, I put a soup can with the top and bottom cut out in the corner and put briquettes (lets just say common stuff like Kingsford) all across the bottom with about a 60 percent fill. Then I layer the other 40 percent with charcoal (common stuff like Royal Oak) and wood chunks. Ratio of chunks to lump charcoal would be 30/70. I use the chimney to light up 7-9 briquettes and then pour them in the soup can. Grab the can with tongs and remove to start the fire. The fire moves from one side to the other in about 3-4 hours. The briquettes last longer and provide stability in temps and the lump and wood gives heat and flavor. I used an El Cheapo Brinkmann and it ran at 225 the whole time like it was it's job. When I got my offset, I use the same ratio in the charcoal basket with the minion plates.

Here is a tech question re wifi. At 8:22 in the video you are several miles away. My Typhor is connnected to my home wifi. So what is the process to connect the phone/app to a wifi that is NOT your home wifi like you did. Thanks and love your review!

Hey, just bought a kettle. Just came here to say I loved your video, thanks for all the explanations. At least I know where to start now :)

Got myself the 12 inch. Does not disappoint. Wished they have a whole cook set.

I have the opposite problem. My charcoal grill gets too hot when I sometimes want to keep it at a lower temp.

Can you sear with the Combustion Inc or should I go with the Meater v2?

This summer I'm vowing to grill as much as humanly possible this summer so I can get better at this.

Meater 2 its a total crap! Its Algorithm is not precise at all! I set Target Temp on the Ribeye at 56c and when it reaches 50c it asks me to Remove the Meat from the heat. I immediately remove the meat from the heat and it continues cooking it far further than the 56c Target I had inserted at the beggining. It keeps cooking during the Resting period and at the end when it says Cook Done its already 65 degrees, overcooked and for the bin. I paid 100 Euros for this piece of junk metal with Wifi capabilities. Crooks!

Went to lump charcoal and never going back to briquettes

The best advice was your first point. Too many people buy a grill and assemble then fire it up and cook on it. Gross. The totally toxic oils burning off must make the food taste like garbage, let alone probably not healthy. I hope people heed your advice. I got a pizza oven recently and the smells it produced were sick-making -took about 45 minutes at 800+ for it to clear up.

if you do it right the fat juice will have the flames kissing the meat that what you want

Imagine paying 10 times more for a nearly the same thing. Thankyou Ali Baba