Ran my first test yesterday with the inserts. It burns about 20% of the charcoal it used to. Takes about 45 mins to come to 300 degrees, then I closed top/bottom vents to 1/2. Then it took about 20 additional mins to get to 370 and it stayed rock steady there. Used a snake about two fists high and one fist across. Snake ran about 50% of the circumference of the kettle. Six hours later the snake still had about 10% of unburned coals and it stayed at 370 degrees. Pretty dang amazing. Thanks for your vid- it convinced to make this purchase.
Right! I am amazed that just adding this to the kettle, it totally changes the way it performs. I truly was not expecting it to be that different! Worth every penny! 😎🥩♨️👍
Glad you liked the video and found value from it! I just posted another video this morning using it in fact! Thanks for watching! 😎🥩♨️👍 “Smoked Chili” ➡️ ruclips.net/video/82Li5TIvSZ0/видео.htmlsi=NMzTcJtPe8gUDIpX
I bought the same exact set as you and then ordered a 22" Hunsaker 'Super Heavy Duty' 304 stainless that is a beast of a grate that's more than 1/4"thick and their big stainless charcoal grate
Sou cal only 80° ...not too cold..eastern Canada gets cold this time of year..winter..I'm actually putting my winter tires on today..but that is an impressive piece of gear..i do bbq in the winter..now thats a skill you need to behold..and now ceramics to the rescue ..so thanks for the greatest review..oh and nice backyard cheers..🥩
Ha ha ha…. I will leave that cold 🥶 weather to short visits only. My Southern California blood would freeze. Thanks for watching, I’m happy you got value from it! 😎🥩♨️👍
Wow, it came out amazing! Honestly I don’t think I can just put it in the category of only chili because it was amazing mixed in with rice and Pasta, even turned it into a casserole! So worth the time and effort for sure. I feel if you are going to put that much work into it, you have to make enough as I did. The only thing I would change was the Spiciness, it had just a tad bit too much heat for my family. I would do 1/2 to 3/4 less on the Chipotle Chili Powder and Smoked Paprika. But it was the most amazing chili I have ever had. I will be making it again very soon as I think I am onto something with this …. Like compilation worthy! Wait until you see the KettleKamadoGiving Turkey I just did on this set up….. truly amazing also! 😎🥩♨️👍
@@MrFlavorsmithI'm glad it worked out for ya..you can count me in on that Thanksgiving cook although Thanksgiving in Canada was in Oct..not sure why..I'll polish up the buckle on my pilgrim hat and tune in..🦃🍗🍻
Very thorough evaluation front to back. Thank you so much. I’m in the UK (= colder & wetter) and with limited storage (for too many formats) so with those limitations in mind, I’m wondering if I invested in a system like this rather than a pure WSM, I could do these kind of smoking recipes with the similar temp consistency to smoke successfully - I’m not sure I’d get low & slow temp consistency with a WSM outside of the summer months due to the temp on the outside of the capsule. Ideas/thoughts welcomed.
Honestly I think you can do more with a Kettle, Rotisserie Ring, extra Grill Grate, Smoke Chamber/Barrel and Kamado Conversation and A Sear Offset . Best thing….. it will all store inside stacking vertical so small footprint! The. You will be able to do anything you could ever want to!!!!! 😎🥩♨️👍
@@MrFlavorsmith I think you are exactly on message for my ears - I’ve a 47cm classic (which is ample for us as a couple normally but I fancy getting into smoking and batching). So considering a good (perhaps preowned) 57cm to have the scope for all the aftermarket goodies. Please keep up the excellent tutorials - they are so useful!
Very cool accessory and cook! I would be interested to see how it performs without the pizza/rotisserie. Just straight up Weber Kettle. But definitely an attention grabber. Thank you!
I tell you what, I just recorded the chili video yesterday that used this smoked chuck roast in it along with 6lbs of ground beef, smoked it for 6 hours turning it every 45 minutes. A-MAZING!!! Having the chunks of smoked chuck in it was a chili game changer! Took two days to cook all said and done but it came out insane, like on a category of its own. Well, I think the new Kamado they sent me is not a full size one, it’s their middle one so I don’t think it will really compare to this kamado conversion. I will say this; it held at 224f very easy yesterday, I bumped it up to 250-260f just to speed things up a little. I’m truly amazed by how stable my cooks are with it. If you are on the fence about getting one, just do it… I promise you will not regret it! 😎🥩♨️👍
Probe 2 is sitting right where the heat comes up from under the diffuser plate. Also when you apply gasket if you strap it down tight with bungee cords for a couple days it will mold nicely to the lower part of the kettle
I'm impressed that after 5 hours, judging from where you said the snake was when touching the bottom, it only burned through maybe 1/4 of the snake. That is REALLY efficient! You could literally throw some meat on, stabilize your temp at 250ish, go to bed and not even have to worry about it. Just wake up and have your cook done or close to done.
Yeah it’s crazy how the Ceramic Mass just stabilizes the cook! Honestly I was very impressed and really happy I pulled the trigger on this and did it. I will be using this all the time! 😎🥩♨️👍
@@MrFlavorsmith thats great to know. I've seen these on Amazon, and have been hemming and hawing on them even though they generally have great reviews. This will be my next purchase.
Rough crowd. It’s raw, it’s real, I’m a dad with young kids pulling multiple gigs full time. I just share my cooks in hope to inspire others to make great food for their family’s …. If I have offended you or grossed you out in anyway I am sorry.
I also have the onlyfire ring extender/rotisserie/pizza oven combo to be used mostly as an extender. I find though that the kettle lid does not sit properly on the ring. I also put a gasket on the kettle lid. I find it moves easily on the ring and doesn't have an established firm sit, like on the kettle itself. As a result it can be leaky if I don't sit the lid perfect. How do you get your lid to sit perfect on the ring extender?
Very interesting, my kettle lid actually fits better on my Onlyfire Pizza/Rotisserie Combo ring then it does one the Kettle Bowl. I’m not sure that the lid did not warp at some point or not. Its traveled a couple of times and I have used a Vortex on it a bunch so I’m sure it’s a little out of round. My lid fit better on Bowl before I put the Heat Gasket on it but it works if I just put one second into aligning it so no big deal.
Thank you for the great video! My question is about the rotisserie ring, does it have holes that need to be plugged, particularly wher the rod is placed? Thank you I'm advance...
So because this is the Rotisserie/Pizza combo…. It has little flaps that will cover the holes, honestly on mine…. Not hinging comes out of them when in the closed position. I use it for smoking 99% of the time!
The only issue with that model is that it does not have the flaps to cover the Rotisserie Holes when smoking meats. You are welcome! If purchasing please use this link as it helps me out a little and cost you nothing extra! 😎🥩♨️👍 ➡️ amzn.to/3B2tk4H
➡️ amzn.to/3B2tk4H Please consider using this link to purchase as it helps the channel out a little and cost you nothing. Any other ring will not have the flaps to cover the rotisserie holes when smoking meats. 😎🥩♨️👍
Ok so then this would need to be without the Heat Defection Stone and either the Grill Grate only or the Santa Maria Attachment I’m thinking. Then I would have to do it without the ceramic bowl insert and with it and measure with my HIGH TEMP Heat Gun. I think I will use the Santa Maria Grill so if it’s too hot it won’t burn what I’m cooking. This sounds like a perfect test for Tri-Tip! I’m on it and will add it to our Video Production list on the Calendar ! 😎🥩♨️👍
Great question! I have only cooked so far for 8 hours on here using B&B briquettes that last a long time anyway but even longer with this Kamado. I feel it is totally possible to get 10-12 hours on it if you are cooking 250f. But when I cook long cooks on this I use a Onlyfire Rotisserie/Pizza combo system that allows me to get the meat higher and further away from heat source… and in the event I can easier lift that off put aside for a moment, then using my welding gloves take the heat stone deflector off and load more coal in quickly. Hope this helps! 😎🥩♨️👍
Parent of two, owner of a Media company that primarily works in the legal world…. I try my best to get these videos out as quick as I can and so sometimes things slip by in order to do so. Sorry if my videos gross you out, I give it my best. 😎🥩♨️👍
Sometimes I put a water Kidney Shaped Stainless steel water pan in there. This time I was not crazy concerned about parts drying out as it was meant to go into chili on another cook. Normally if I do not use a water pan I will spray the dry spots down but I can’t remember if I even did that with this one. Thanks for watching! 😎🥩♨️👍
@JanetMercer1122 it works awesome! But if you have not go one yet, get a Thermometer System that allows you to monitor the Ambient Temp at grill height and the internal temp of your meats. There is HUGE amount of options from extremely affordable wired units to completely wireless. I say start wired so you appreciate the upgrade later and save for a $$$ unit like the Typhur, they are amazing! Thanks for watching and I hope you enjoy your BBQ all the time! 😎🥩♨️👍
Hey Mr. .. in the next video can we see recipes? We want to see the steaks. As an international viewer, I'd like to see the steps you make to cook stuff
For sure, this video was not meant to be so much about the Food but more about the Kamado. But look at my recent video “Poor Mans Brisket”, it’s the same cut of meat and cook I did for this one and I do into detail on it. I liked it so much I decided to do it again on this video but it’s going into chili which I hope to be recording tomorrow! Thanks for watching… I hope you got value out of it! 😎🥩♨️👍
Yeah you could be right but with the snake burning the same amount of coal mass consistently, I feel I’m able to control the heat better buy opening up the vents or closing them more…it just burns hotter and faster or slower and lower. I feel that if I just got coals in the center of a coal basket going that it would spread 360 degrees at once making it less controllable. At some point I will test the his and see. Maybe sooner than later? 😎🥩♨️👍
Great setup but man, give that nasty ass grill grate a brushing. Otherwise I dig it. I've got the same rotisserie/pizza ring so I might look into getting one of these kamado-esque setups. And definitely a great call on the nomex tape. I consider it a must-have on any kettle, and for the 10 or 15 bucks it costs, there's no excuse to not do it. Oh and you can make a DIY vortex as long as you have a Dremel, small angle grinder, or even a drill. Just go to the dollar store and buy a stainless steel bowl, cut the bottom out of it with whatever tools you have, and you're off to the races for like a tenth the price.
Yeah it is but, let’s think about this for a moment…..hmmm. Well yes there will be a GAP between the Ceramic Wall and the Kettle Wall, but even on the 22” there is a gap. It’s not an Air Tight System nor does it need to be. I mean basically you just need to heat the Ceramic Stones up to Hold more constant temps…. In Theory maybe just adding Bricks or River Stones around the Kettle Wall it will do the same thing? I bet it would. So with that thought, the 22” Kamado Conversion will work in the larger 22” Kettle. At least it makes sense to me when you really think about what the Ceramic is doing. 😎🥩♨️👍
Quick Note - I use a couple of ceramic magnet blocks on the inside of my TTT to hold it on the lid. It holds pretty securely. Just in case you remove the lid a lot.
Ran my first test yesterday with the inserts. It burns about 20% of the charcoal it used to. Takes about 45 mins to come to 300 degrees, then I closed top/bottom vents to 1/2. Then it took about 20 additional mins to get to 370 and it stayed rock steady there. Used a snake about two fists high and one fist across. Snake ran about 50% of the circumference of the kettle. Six hours later the snake still had about 10% of unburned coals and it stayed at 370 degrees. Pretty dang amazing. Thanks for your vid- it convinced to make this purchase.
Right! I am amazed that just adding this to the kettle, it totally changes the way it performs. I truly was not expecting it to be that different! Worth every penny! 😎🥩♨️👍
Thanks for the great idea. Will use a variant soon… cheers from Canada
You are so very welcome. Thank you for watching! 😎🥩♨️👍
I hope you'll make more videos with this kettle setup! Amazing job!!
Glad you liked the video and found value from it! I just posted another video this morning using it in fact!
Thanks for watching! 😎🥩♨️👍
“Smoked Chili”
➡️ ruclips.net/video/82Li5TIvSZ0/видео.htmlsi=NMzTcJtPe8gUDIpX
Absolutely First rate experiment. Thank you so much for this exhaustive research. Wow. I am buying one.
You are so very welcome, I’m happy you liked it and it helped you in making a decision to buy. 😎🥩♨️👍
I bought the same exact set as you and then ordered a 22" Hunsaker 'Super Heavy Duty' 304 stainless that is a beast of a grate that's more than 1/4"thick and their big stainless charcoal grate
That is so awesome! So much you can do with this system! What’s your favorite thing to cook on your set up? 😎🥩♨️👍
@@MrFlavorsmith pork shoulder, ribs, chucks like you did and beef strip loin roast ... all came out awesome
@@hazman440good choices!
Have exacly the same set up for my 22 , really like all the options it s giving me. 🔥🔥
It’s a perfect addition to the Transformer of BBQ systems! 😎🥩♨️👍
It’s the perfect addition to the Transformer of BBQ systems! 😎🥩♨️👍
Sou cal only 80° ...not too cold..eastern Canada gets cold this time of year..winter..I'm actually putting my winter tires on today..but that is an impressive piece of gear..i do bbq in the winter..now thats a skill you need to behold..and now ceramics to the rescue ..so thanks for the greatest review..oh and nice backyard cheers..🥩
Ha ha ha…. I will leave that cold 🥶 weather to short visits only. My Southern California blood would freeze. Thanks for watching, I’m happy you got value from it! 😎🥩♨️👍
@@MrFlavorsmith how was the chili...one of my faves..
Wow, it came out amazing! Honestly I don’t think I can just put it in the category of only chili because it was amazing mixed in with rice and Pasta, even turned it into a casserole! So worth the time and effort for sure. I feel if you are going to put that much work into it, you have to make enough as I did. The only thing I would change was the Spiciness, it had just a tad bit too much heat for my family. I would do 1/2 to 3/4 less on the Chipotle Chili Powder and Smoked Paprika. But it was the most amazing chili I have ever had. I will be making it again very soon as I think I am onto something with this …. Like compilation worthy!
Wait until you see the KettleKamadoGiving Turkey I just did on this set up….. truly amazing also! 😎🥩♨️👍
@@MrFlavorsmithI'm glad it worked out for ya..you can count me in on that Thanksgiving cook although Thanksgiving in Canada was in Oct..not sure why..I'll polish up the buckle on my pilgrim hat and tune in..🦃🍗🍻
@@michaelbelliveau8755 ha ha ha….editing it as we speak, hope to have it posted tomorrow 😉👍
So very informative!! Your videos always have such great info & awesome content. Another A+ Mr. Flavorsmith! Thank you!
Thank you so very much! 😎🥩♨️👍
Very thorough evaluation front to back. Thank you so much. I’m in the UK (= colder & wetter) and with limited storage (for too many formats) so with those limitations in mind, I’m wondering if I invested in a system like this rather than a pure WSM, I could do these kind of smoking recipes with the similar temp consistency to smoke successfully - I’m not sure I’d get low & slow temp consistency with a WSM outside of the summer months due to the temp on the outside of the capsule. Ideas/thoughts welcomed.
Honestly I think you can do more with a Kettle, Rotisserie Ring, extra Grill Grate, Smoke Chamber/Barrel and Kamado Conversation and A Sear Offset . Best thing….. it will all store inside stacking vertical so small footprint! The. You will be able to do anything you could ever want to!!!!! 😎🥩♨️👍
@@MrFlavorsmith I think you are exactly on message for my ears - I’ve a 47cm classic (which is ample for us as a couple normally but I fancy getting into smoking and batching). So considering a good (perhaps preowned) 57cm to have the scope for all the aftermarket goodies. Please keep up the excellent tutorials - they are so useful!
Yep, it’s truly the Transformer of BBQ systems! I’m happy to see you are enjoying the content! Thank you for watching!! 😎🥩♨️👍
Very cool accessory and cook! I would be interested to see how it performs without the pizza/rotisserie. Just straight up Weber Kettle. But definitely an attention grabber. Thank you!
Oh I will for sure do a video without the rotisserie ring very soon… maybe a brisket video? 😎🥩♨️👍
That would be fantastic!
@@cliffbrown8992 done! It’s on the production list to do! 😎🥩♨️👍
Great video as always! That looked like a killer base for some Chilli!
Keen to see how it stacks against the full sized Kamado you got recently!
I tell you what, I just recorded the chili video yesterday that used this smoked chuck roast in it along with 6lbs of ground beef, smoked it for 6 hours turning it every 45 minutes. A-MAZING!!! Having the chunks of smoked chuck in it was a chili game changer! Took two days to cook all said and done but it came out insane, like on a category of its own.
Well, I think the new Kamado they sent me is not a full size one, it’s their middle one so I don’t think it will really compare to this kamado conversion. I will say this; it held at 224f very easy yesterday, I bumped it up to 250-260f just to speed things up a little. I’m truly amazed by how stable my cooks are with it. If you are on the fence about getting one, just do it… I promise you will not regret it! 😎🥩♨️👍
Probe 2 is sitting right where the heat comes up from under the diffuser plate. Also when you apply gasket if you strap it down tight with bungee cords for a couple days it will mold nicely to the lower part of the kettle
Great suggestion on the bungee strap, I have photography sand bags I will give a try for sure 👍!
Thanks for watching! 😎🦃♨️
I'm impressed that after 5 hours, judging from where you said the snake was when touching the bottom, it only burned through maybe 1/4 of the snake. That is REALLY efficient! You could literally throw some meat on, stabilize your temp at 250ish, go to bed and not even have to worry about it. Just wake up and have your cook done or close to done.
Yeah it’s crazy how the Ceramic Mass just stabilizes the cook! Honestly I was very impressed and really happy I pulled the trigger on this and did it. I will be using this all the time! 😎🥩♨️👍
@@MrFlavorsmith thats great to know. I've seen these on Amazon, and have been hemming and hawing on them even though they generally have great reviews. This will be my next purchase.
Good review mate
Thank you buddy, it’s an awesome system for sure that I’m now using on the majority of my cooks. Wort the money for sure! 😎🥩♨️👍
How about a video on cleaning your cooking grate also keeping one hand clean
Rough crowd. It’s raw, it’s real, I’m a dad with young kids pulling multiple gigs full time. I just share my cooks in hope to inspire others to make great food for their family’s …. If I have offended you or grossed you out in anyway I am sorry.
I agree with all the comments, especially the one about would like to see it. Perform with just a regular set up and not the rotisserie.
It will be done on a Brisket Video that is on the Video Production Calendar to be done. 😎🥩♨️👍
I also have the onlyfire ring extender/rotisserie/pizza oven combo to be used mostly as an extender. I find though that the kettle lid does not sit properly on the ring. I also put a gasket on the kettle lid. I find it moves easily on the ring and doesn't have an established firm sit, like on the kettle itself. As a result it can be leaky if I don't sit the lid perfect. How do you get your lid to sit perfect on the ring extender?
Very interesting, my kettle lid actually fits better on my Onlyfire Pizza/Rotisserie Combo ring then it does one the Kettle Bowl. I’m not sure that the lid did not warp at some point or not. Its traveled a couple of times and I have used a Vortex on it a bunch so I’m sure it’s a little out of round. My lid fit better on Bowl before I put the Heat Gasket on it but it works if I just put one second into aligning it so no big deal.
Thank you for the great video! My question is about the rotisserie ring, does it have holes that need to be plugged, particularly wher the rod is placed? Thank you I'm advance...
So because this is the Rotisserie/Pizza combo…. It has little flaps that will cover the holes, honestly on mine…. Not hinging comes out of them when in the closed position. I use it for smoking 99% of the time!
@MrFlavorsmith thank you for the quick response. I see they sell a rotisserie only without the door for the pizza. Any thoughts on that model?
The only issue with that model is that it does not have the flaps to cover the Rotisserie Holes when smoking meats. You are welcome! If purchasing please use this link as it helps me out a little and cost you nothing extra! 😎🥩♨️👍
➡️ amzn.to/3B2tk4H
➡️ amzn.to/3B2tk4H
Please consider using this link to purchase as it helps the channel out a little and cost you nothing.
Any other ring will not have the flaps to cover the rotisserie holes when smoking meats. 😎🥩♨️👍
@@MrFlavorsmith perfect! That's why I asked. I will definitely by my setup through your link. Have a good one...
Can you try a hot cook, like searing or pizza?
Curious if the insulation helps on the high end of temps also.
Thank you sir!
Ok so then this would need to be without the Heat Defection Stone and either the Grill Grate only or the Santa Maria Attachment I’m thinking. Then I would have to do it without the ceramic bowl insert and with it and measure with my HIGH TEMP Heat Gun.
I think I will use the Santa Maria Grill so if it’s too hot it won’t burn what I’m cooking. This sounds like a perfect test for Tri-Tip! I’m on it and will add it to our Video Production list on the Calendar ! 😎🥩♨️👍
How do you add coals for long cooks
Great question! I have only cooked so far for 8 hours on here using B&B briquettes that last a long time anyway but even longer with this Kamado. I feel it is totally possible to get 10-12 hours on it if you are cooking 250f. But when I cook long cooks on this I use a Onlyfire Rotisserie/Pizza combo system that allows me to get the meat higher and further away from heat source… and in the event I can easier lift that off put aside for a moment, then using my welding gloves take the heat stone deflector off and load more coal in quickly. Hope this helps! 😎🥩♨️👍
I wonder if it would work for a 22 WSM?
That’s a great question, I guess if the bottom bowls are the same width and height….yeah sure!
when was the last time you used a grill brush!!!!!!!!!!!!!!!!!
Parent of two, owner of a Media company that primarily works in the legal world…. I try my best to get these videos out as quick as I can and so sometimes things slip by in order to do so. Sorry if my videos gross you out, I give it my best. 😎🥩♨️👍
Did I miss the part where you add a water pan?
Sometimes I put a water Kidney Shaped Stainless steel water pan in there. This time I was not crazy concerned about parts drying out as it was meant to go into chili on another cook. Normally if I do not use a water pan I will spray the dry spots down but I can’t remember if I even did that with this one. Thanks for watching! 😎🥩♨️👍
@@MrFlavorsmith Thanks for all the info! You sold me on the whole set up!
@JanetMercer1122 it works awesome! But if you have not go one yet, get a Thermometer System that allows you to monitor the Ambient Temp at grill height and the internal temp of your meats. There is HUGE amount of options from extremely affordable wired units to completely wireless. I say start wired so you appreciate the upgrade later and save for a $$$ unit like the Typhur, they are amazing!
Thanks for watching and I hope you enjoy your BBQ all the time! 😎🥩♨️👍
Hey Mr. .. in the next video can we see recipes? We want to see the steaks. As an international viewer, I'd like to see the steps you make to cook stuff
For sure, this video was not meant to be so much about the Food but more about the Kamado. But look at my recent video “Poor Mans Brisket”, it’s the same cut of meat and cook I did for this one and I do into detail on it. I liked it so much I decided to do it again on this video but it’s going into chili which I hope to be recording tomorrow! Thanks for watching… I hope you got value out of it! 😎🥩♨️👍
Probably don't need to do the snake method with the ceramic deflector.
Yeah you could be right but with the snake burning the same amount of coal mass consistently, I feel I’m able to control the heat better buy opening up the vents or closing them more…it just burns hotter and faster or slower and lower. I feel that if I just got coals in the center of a coal basket going that it would spread 360 degrees at once making it less controllable. At some point I will test the his and see. Maybe sooner than later? 😎🥩♨️👍
Great setup but man, give that nasty ass grill grate a brushing. Otherwise I dig it. I've got the same rotisserie/pizza ring so I might look into getting one of these kamado-esque setups. And definitely a great call on the nomex tape. I consider it a must-have on any kettle, and for the 10 or 15 bucks it costs, there's no excuse to not do it.
Oh and you can make a DIY vortex as long as you have a Dremel, small angle grinder, or even a drill. Just go to the dollar store and buy a stainless steel bowl, cut the bottom out of it with whatever tools you have, and you're off to the races for like a tenth the price.
😎🥩♨️👍
A shame no one makes one for a 26" 😒
Yeah it is but, let’s think about this for a moment…..hmmm.
Well yes there will be a GAP between the Ceramic Wall and the Kettle Wall, but even on the 22” there is a gap. It’s not an Air Tight System nor does it need to be. I mean basically you just need to heat the Ceramic Stones up to Hold more constant temps…. In Theory maybe just adding Bricks or River Stones around the Kettle Wall it will do the same thing? I bet it would.
So with that thought, the 22” Kamado Conversion will work in the larger 22” Kettle. At least it makes sense to me when you really think about what the Ceramic is doing. 😎🥩♨️👍
How much more of a set it and forget it can this be with adding a Tip Top Temp? 🤣
Great question! I will have to buy one and try it out on a video now.
Thanks for watching and the idea.
😎🥩♨️👍
@@MrFlavorsmith Yeah man! It's really remarkable how long the snake will last and how steady it holds with the TTT.
Quick Note - I use a couple of ceramic magnet blocks on the inside of my TTT to hold it on the lid. It holds pretty securely. Just in case you remove the lid a lot.
Agreed! 👍
I’m intrigued by this, I wish I could see a photo of this, sounds like a good idea… especially with the gasket seal on it.
Dude clean your grate
Two young boys, wife three full time gigs…sometimes things slip by from time to time. Sorry if it grossed you out. 😎🥩♨️👍