That's a nice looking grill and the price seemed reasonable. Too bad it doesn't have legs. I would hope it doesn't get so hot on the bottom that it changes the color of the picnic table wood.
I've had my RV $9.99 Ace hardware grill for 3 years now 🤣
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
That's a nice looking grill and the price seemed reasonable. Too bad it doesn't have legs. I would hope it doesn't get so hot on the bottom that it changes the color of the picnic table wood.
I've had my RV $9.99 Ace hardware grill for 3 years now 🤣
As a young man, apartment hopping and being a good scout, I always had a hibachi grill and charcoals in my trunk. Toss that baby out and gill me up something at a moments notice was far superior to grabbing a fast food somewhere. I had a lot of fun with that grill and it didn't see retirement until I married and had a place of my own.
yeah its another $149 bucks for the stand. they have a combo package that is on sale. you get the grill, stand and cover normally for $539.97, but its on sale for $499.97......but they are currently sold out of the stand......but i am also eying this instead of the stand.
So I prepped my pizza oven today. Basically, wash out the inside with soap and water and wipe down the stone with water to get rid of manufacturing oils. Then do a burn in to finish off the job. I decided to try charcoal pellets to get a feel for how it operates (it can do propane, wood, or wood pellets as well). After some trial and error (OK, I lit it, almost let it go out, then put too many charcoal pellets in) I think I have it sorted out. Get some charcoal in it and get them down to coals, then add a cup or so of pellets every 10 minutes or so to maintain the temp. I was able to keep it right around 700 for an hour, which is perfect for some pies.
Isn't it fun to play with a new toy? How large is the cooking area? 700°... WoW!
Yep, I had to do an initial burn, so I figured I would get to know how to make and keep temp. It will fit a 13" pizza, so it's pretty small, but at 700° it should cook them in 5-7 minutes.
A partial cup per pie sounds very doable. I'm amazed and impressed at the high temp. The chef gets the last pie!!!!
Okay... that looks seriously good.
My son bought a test piece of wagyu beef from a butcher shop in the town where he works. He smoked it at 200° until the internal temp reached 118° and then he seared it on his Blackstone. He said it was better than it looked.
The back of my Weber faces South. In Kansas we have predominantly Southern winds all through the warm months. It's become quite the problem with the Blackstone and it's lack of heat. In the next week or so I plan to remodel the railing behind the Weber. I'll knock out all of the pickets and raise the top rail to accommodate 6 rows of 8" siding. That will make the wind break 44.5 inches high. That should block the majority of the wind and let the griddle top reach and maintain a higher temp. It won't be all bad for the grill or the smoker either. All three cookers should run more efficiently. I can buy extensions for the griddle top for less than $50 but I think a great deal of the heat is lost at the orifices. My siding project should cost less than $75.
ozonetrooper
Android Expert
I come from a very poor family, I carried bologna sammiches in a brown bag, everyday to school for lunch ...
I will die before eating another piece of bologna ....
We were downright poor as well ocn. We had nothing really but we ate half decently. My father refused to eat bologna or spam.. SPAM. The Air Force saturated him with spam. 
We had bacon and eggs for breakfast every single day. My father took a bacon sandwich with him to work and I took a bacon sandwich to school. A bacon sandwich, a boiled egg, and a half can of shoestring potato chips every day for lunch. It sounds good now but it got quite old. I was envious of the kids that had hot school lunches and embarrassed about my brown paper bag that I had to take back home for the following day. I did get to buy a carton of school milk each day. I think it cost two cents.
Tonight was another stir fry night. It was a bit windy so everything cooked slow. It was still good and I managed to get some crisp fried into the veggies.
I mixed up the veggies tonight and added a small can of bamboo shoots and a small can of water chestnuts. Shrimp was the meat which made a quite tasty fry. Tomorrow, with some luck, I plan to build my half wall wind block. I did my demo work this afternoon. I hope it will quicken up the cooks with a hotter griddle.
We had bacon and eggs for breakfast every single day. My father took a bacon sandwich with him to work and I took a bacon sandwich to school. A bacon sandwich, a boiled egg, and a half can of shoestring potato chips every day for lunch. It sounds good now but it got quite old. I was envious of the kids that had hot school lunches and embarrassed about my brown paper bag that I had to take back home for the following day. I did get to buy a carton of school milk each day. I think it cost two cents. Tonight was another stir fry night. It was a bit windy so everything cooked slow. It was still good and I managed to get some crisp fried into the veggies.
I mixed up the veggies tonight and added a small can of bamboo shoots and a small can of water chestnuts. Shrimp was the meat which made a quite tasty fry. Tomorrow, with some luck, I plan to build my half wall wind block. I did my demo work this afternoon. I hope it will quicken up the cooks with a hotter griddle.
Growing up, when I was knee high to a grasshopper. I had an uncle that use to cook chitterlings, and i would eat his chitterlings until I found out what they were. There was an immigrant my grandparents rented a shed to. He only ate cans of sardines. He was in his 90s. I use to walk to the grocery store with him to get sardines and then eat a can of sardines with him.
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ok so i just broke down and bought the ninja woodfire grill. i am currently air crisping some frozen chicken wings and smoking them at the same time. its just such a cool idea. i'll post later on how the first cook went.
i have some chuck roast that i bought at costco. i was going to cut one up and use it for stew. but now i'm thinking of using the woodfire and smoke the roast. has anybody smoked a chuck roast before?
i have some chuck roast that i bought at costco. i was going to cut one up and use it for stew. but now i'm thinking of using the woodfire and smoke the roast. has anybody smoked a chuck roast before?
Very cool! The Ninja woodfire grill was very nice.
Ahhhh, I'm happy for you. A new cooking toy to talk about.
I call a smoked chuck roast a Chuckie. I've smoked many and they are very good. It takes about six hours to slow cook a Chuckie at 225° I like to put it in a tented disposable tin when it reaches 160°. I continue smoking it at the same temp and remove it and let it rest in a cooler or something that will hold the heat when the internal temp reaches 195-200° It will raise another five to ten degrees while resting. Carve it across the grain of the chuck and you are in for something special. Rub it prior to smoking with whatever turns you on. To keep my wife happy I like to rub the roast down with avocado oil and liberally cover the roast with coarse salt and coarse pepper. I have rubbed the roast with garlic and I have used hot spiced rubs, bbq based rubs, you name it. Whatever floats your boat. Have fun! Did I mention that I'm happy for you?
so the ability to air crisp something and add smoke flavor to it is so amazing. those wings were great and really smoky for only being in the grill for only 17 minutes. i just bought the griddle for it. can't wait to make smash burgers on it.
so i am going to try and smoke a Chuky this weekend.......should be fun.
so i am going to try and smoke a Chuky this weekend.......should be fun.
It does sound fun. Cooking is fun... eating the results is fun. If you can find a reliable cooking tool that you enjoy using and maintaining... it's golden.
I think you'll really enjoy your Chuckie. I've only cooked one that I was disappointed in. My son convinced me that you didn't need to check the temps. Four hours open then two hours wrapped and then rest was perfect. I tried that cook at the river and my Chuckie was over cooked and dry. All meats cook differently and so do cookers.
Obviously either my smoker at the cabin is hotter than his though both show 225° at the grill surface or the roast was thinner though similar in weight... or as over cooked the roast was.. both! Meat temps do not lie and can be relied on from one chef to another and one cooker to another.
I think you'll really enjoy your Chuckie. I've only cooked one that I was disappointed in. My son convinced me that you didn't need to check the temps. Four hours open then two hours wrapped and then rest was perfect. I tried that cook at the river and my Chuckie was over cooked and dry. All meats cook differently and so do cookers.
Obviously either my smoker at the cabin is hotter than his though both show 225° at the grill surface or the roast was thinner though similar in weight... or as over cooked the roast was.. both! Meat temps do not lie and can be relied on from one chef to another and one cooker to another.
When you tent the meat, do you add a braising liquid? I have seen folks use apple juice or pineapple juice.
I use to spritz my meats with apple juice and pour the remains of a little bottle of juice into the tin before covering with foil. I quit spritzing though it has it's merits so lately just a bit of water if anything. I should go back to my apple juice. Beef broth would be good if not too salty. The idea of it steaming while wrapped is all good in my opinion. It will steam in its own juices but nothing like adding some liquid. Besides, the drippings and whatever juice you add is great to pour over your carved roast slices. I bet that lipton onion soup would be good but I'm not a huge onion guy. Moisture is your friend.
Congrats on the new grill, can't wait to see some pics of your cooks.
I started mowing early and then attacked my wind wall. It went together fairly well but will need to paint the siding. To give the wall a test run, I fixed some jalapeno and pepper jack smashed burgers. I was pleased with the wind blockage. My weather station had had the wind clocked at 24mph with gusts up to 45mph. The Blackstone quickly got up to temp and griddled the third pound patties in short order.
New wall on South end of patio.
New wall on South end of patio.
I'll take your word for it, the picture didn't come through for me. 
When I click on the picture I get this
