I just ordered a 980 and thanks to your videos I also ordered the fan extension and a roll of gasket ahead of time to install everything when I assemble the grill. Thanks for all your videos and Happy New Year
I just finished installing a new seal on my Masterbuilt 560 using the seal martial that you used, I also made an aluminum sheet like yours. I'm testing it now, so far no smoke coming out of the top of the hopper. I'll let you know more when I get done testing it. Cheaper is not always better
Hey Tom, I pulled the trigger on this grill at Lowes. They are assembling it free of charge and delivery will also be free. Looking for it on Friday. I'm glad you're a couple of weeks ahead of me. I'll be following you REAL close now.
I’m sure it will be fine Jack! I agree about checking electrical connections, but the first step would be to turn it on, if there’s a problem, you’ll get and error code.
Thanks for posting this video. They (char griller) raked me over the coals for adding gasket to mine lol. Sometimes you need to fix a factory issue! Mine was leaking bad without it. They claimed that caused my continuing temp to rise. Even though it wasn't the problem. Yours if more proof. Great videos, thanks
Seems like an in home kitchen oven when you set the temp it it takes about 15 to 20 minutes until the interior actually gets to the temp you set it at. Greet video. Can’t wait to get mine.
Thanks for the video. I Just did this on my 980. I also added some gasket to the fan box for the flap to rest against to create a better seal when the fan is off. Before this I could not maintain temp and would keep rising. I think the fan box was letting in too much air when off, char griller could easily fix this with a metal lip in the fan box.
are you able to see how well the stainless divider plate seals off the charcoal chamber? it seems like that would be a crucial area to seal off b/c if it sealed well, then charcoal would snuff out super quickly when you put it back in after a cook. But this is a more complex area to seal off.
@@TomHorsmanAmateurBBQ right--and I know you can modify the seal on the other doors--but can you modify the seal around the divider? If the divider slid in with a pretty tight fit, no airgaps around it, then coals should snuff out really quickly. If you can't get a good seal there, then the next best would be to put that 'weather strip' type tape under the edges of the main cook chamber lid.
This answers my earlier question. The Char-griller gets more airflow than the 560! I recommend Wagyu when reverse searing. I am not a big fan of smoked/reverse seared burgers, but I love smoked Wagyu burgers. It is $5/lb here whereas 80/20 runs about $3/lb.
Thanks for the time you put into your page. Read through a bunch of the comments. Did this fix the slow cool and smoke issue at snuff out? I did my burn-in yesterday and it took a good 6hrs before I could put CG away. Even then it was hot but at least cooling.
@@TomHorsmanAmateurBBQ Wow Tom! Thank you for the super fast response. Good to know. I'll be lighting it up again today to season and while it's somking real heavy I'll close everything to find where the smoke comes out. Your awesome. Thanks again, this helps a lot.
@@TomHorsmanAmateurBBQ Most of the smoke came out from the blower door. I did some jury rigging to the latch so it would pull tighter and it has done a lot better. I also had a little come out from the seam like yours did. I'll seal that soon. Man you helped a lot. Thanks
Thanks for the video Tom. Can I ask how quickly the remaining charcoal in your hopper snuffs out? I did a burn in last night and was still seeing glowing coals this morning, 12 hours later. The slider was in and all three doors were latched. I'm wondering if this might be due to air getting in through a loose seal on the hopper lid or if this is normal for this grill.
At 8:37 and 10:39 it looks like you've covered the slotted heat diffuser with aluminum foil, I'm assuming to make cleanup easier. Does this affect the heat distribution in the cooking chamber? I'm picking up my 980 this afternoon. Thanks.
Thanks for Watching Ken! You are correct! I also opened up the slots in the foil so the diffuser can provide smoke and heat evenly. It does make clean-up much easier.
Great video Tom...waiting for your honest comparison review wit the Masterbuilt as I own the Masterbuilt 1050 and am looking at the 980 IF it works well?
Hi Tom - I wanted to be clear about the gasket placement. Are you leaving the original gasket on the door at the top? Also, does the press-and-stick stuff contact the original gasket when the door closes? Thanks for forging the path for those of us that follow.
Just picked up my 980 today from lowes! Had to drive 1.5hrs to get it. I tried to get one in a box rather than pre-assembled for two reasons, one to fit in the car and, two because I have a hard time trusting it gets assembled correctly. Lowes apparently pre-assembles all their grills. I had to take the wheels off to fit in the back of an Acadia. Anyways, Tom, I did my burn in today and noticed smoke leaking around the door, mostly the sides. It looks like the door bottom is making contact but leaving a small gap at the side. Wondering if I should add the gasket to the inside perimeter of the door, maybe start with the sides and then the bottom if needed. Have you seen the same with yours at all?
Thanks for Watching David! Congrats on the new grill! I would try the gasket, once installed loosen up the 2 hinges and let it settle in and fit better. You try that beforehand and see or that works before the gasket! Enjoy the new grill!
@@TomHorsmanAmateurBBQ great idea, I'll try resetting the door first. I have to do the same with the hopper door because that door isn't sitting completely flat either.
Would you recommend lining the door with the 1/8"x 1/2" high heat gasket if smoke leaks from the left/right side? I think my door is slightly bent which creates an opening. It doesn't seem to fit flush to the body/box.
Well I just bought a new one it took 45 mins to get to 350 to do burn off shut it down to cool of oil it down fired it back up set for 350 it took 38 mins and wouldn’t get above 319 shut it down so this morning emptied all coals put fresh coals in it took almost hour and half to get up to 350 with turbo going I cranked it to 500 never got there so put burgers on cooked ok but Smoke coming out every corner at top of fire box so guess I’m loosing most of my heat there…seems Thoe after it reached the set temp less smoke was coming out the corners..now I bought cheap charcoal to do burn in and heat index was 108 and very high humidity but still all 4 corners..good thing I own cpl green eggs so I have some high temp gasket..
@@TomHorsmanAmateurBBQ ok I’ll look into that..I’ve got 5 lowes within 60 mile radius and been trying to get one I guess since about late April when they get some in stock and it’s just a few at a time they sale out quick and no pre ordering if not in stock finally the one closest to me I become friends with the manager he called me on Friday said he had 2 that day so I rushed to get one..and bought it and he told me hey I’ll even have them put it together for you since you been waiting a while..kinda reluctant! I even mentioned well idc to put it together but if they do make sure they know it’s for a customer not a display!seem fine it took 1.5 hours but yea I’ve had to tighten few screws few other little things..but I’ll get book out and take a look…you noticed I went to your videos to see if I could resolve the issue..thanks
@@TomHorsmanAmateurBBQ well open hopper and liner is in backwards!!!The open grates are facing toward the fan!!A fire brick is blocking air from getting into the drum!!and looking at book and looks it clearly shows suppose to go opposite direction..but I think but just from your video that part come assembled from factory…thanks for the info you were spot on…
I guess you can say that I'm ignorant about these grills, but what happens to the unburned charcoal in the hopper when you're done cooking? Does it just burn until it's gone? Or can you remove the unburned lumps? Thanks.
Tom, I assembled mine today and am seasoning it. I filled the hopper about 1/4th of briquettes and when I opened it a short time later to check on it there were flames coming out of the top! Is that normal? And during normal use how does the rise of heat and fire in the hopper not just ignite and burn all your charcoal all at once? Thanks for the great videos!
Thanks for Watching! I don’t recommend opening up the top while in use, that creates the chimney effect, by keeping it closed it keeps the feed of oxygen low so it all doesn’t burn. When done cooking you close the fan door and replace the slider, which will snuff out the charcoal. Depending on your finishing temp will determine how long it takes to snuff it out usually about 2 hours
Tom, I applaud your use of an IR temp gun to measure actual interior temperatures - however - You are not getting good (accurate) readings because of how those guns work. An IR heat sensor works on a principle called emissivity; how much heat is absorbed and how much is reflected. Shiny surfaces, especially silver, completely confuse the guns and they read way low. Black is therefore best for accurate readings. The gun needs a surface of a couple square inches to get a good heat reflection. If you want to get a good reading for your tests, put a piece of black metal in the grill on the grates and point your gun at that. A small cast iron skillet would be perfect. Grill on!
@@TomHorsmanAmateurBBQ the aluminum foil you put on the heat shield looks like you changed from the start of the cook and look at it before you seared tha hamburgers
Hi Tom, I am really enjoying your helpful videos. I just ordered the 560 as they were offering a deal with the rotisserie, a cover and some lumps to start. Can you tell me what I see inside the chute of you 560? It looks all bubbly and odd. Is that buildup?
Thanks for Watching! Good catch! That’s creosote build-up from me using cheap charcoal briquettes. If you want to avoid use High quality briquettes like B & B or good quality Lump charcoal like B & B or Jealous Devil. Congrats on the new Grill!
How is doing the main door, mine is leaking a lot and I was planning to apply this gasket but it will not hold tight since there is nothing holding the door down. Thoughts?
Which grill are you referring to the Masterbuilt or the Char-Griller. On the char-griller as I showed i just yused peel and stick high temp it was different for the Masterbuilt. Thanks for watching!
@@TomHorsmanAmateurBBQ char-griller 980. I have this same model and it is leaking around the main drum door not sure if the weight of the door is sufficient if I put a gasket in there, which does not have ( new to smoker but not to your videos ;) )
The peel and high heat felt gasket on Amazon will help but it won’t be tight all time because as the metal heats up during cooking it well deform slightly which is normal
Hey Tom, I just got one of these grills and fired it up for the first time. I noticed smoke leaking in some areas maybe you have some advice on. Mine is leaking where the hopping is mounted to the side of the cook chamber. Any advice?
@@TomHorsmanAmateurBBQ Follow up. I was wrong. There is smoke leaking out of the right side of the grill door, not between the hopper and the cook chamber. When it was coming out the door, it hit the side of the hopper and it looked like it was leaking between the chamber and the hopper. So its a non issue.
Thanks for Watching Jack! Forgot to post that,, Thanks for the reminder....www.amazon.com/gp/product/B00CJE1G7Q/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Do not watch this video waiting for dinner!
I opened my mouth involuntarily when you took that bite!
Great video!
Thanks for Watching Paul!
I just ordered a 980 and thanks to your videos I also ordered the fan extension and a roll of gasket ahead of time to install everything when I assemble the grill. Thanks for all your videos and Happy New Year
Thanks for Watching Chris! Enjoy!
Very helpful sir ! Saving people the aggravation of not knowing what to do bud !! New smokers always have a glitch .
Thanks for Watching Christopher! I’m just trying to help..
I just finished installing a new seal on my Masterbuilt 560 using the seal martial that you used, I also made an aluminum sheet like yours. I'm testing it now, so far no smoke coming out of the top of the hopper. I'll let you know more when I get done testing it. Cheaper is not always better
Thanks for Watching! Hope it all works out
Hey Tom, I pulled the trigger on this grill at Lowes. They are assembling it free of charge and delivery will also be free. Looking for it on Friday.
I'm glad you're a couple of weeks ahead of me. I'll be following you REAL close now.
Thanks for Watching Jack! That’s awesome! I hope you enjoy!
That's a gamble having them put the grill together, double check installation, good luck!
@@mlzz805 A bigger gamble putting it together myself.
I’m sure it will be fine Jack! I agree about checking electrical connections, but the first step would be to turn it on, if there’s a problem, you’ll get and error code.
Thanks for posting this video. They (char griller) raked me over the coals for adding gasket to mine lol.
Sometimes you need to fix a factory issue! Mine was leaking bad without it. They claimed that caused my continuing temp to rise. Even though it wasn't the problem. Yours if more proof.
Great videos, thanks
Thanks for Watching! I’m sure I may get the same email,,,,just keeping it real and truthful
Love the channel! Haven’t had any issues with my 980 yet 🤞🏼
Thanks for Watching! I appreciate the feedback
Seems like an in home kitchen oven when you set the temp it it takes about 15 to 20 minutes until the interior actually gets to the temp you set it at. Greet video. Can’t wait to get mine.
Thanks for watching Pedro! You are correct
Thanks for the video. I Just did this on my 980. I also added some gasket to the fan box for the flap to rest against to create a better seal when the fan is off. Before this I could not maintain temp and would keep rising. I think the fan box was letting in too much air when off, char griller could easily fix this with a metal lip in the fan box.
Thanks for Watching! I agree!
I'd be interested in some further detail about the gasket to the fan box...any pics?
Love your test drives of grills. Love the simple solutions. When are you gonna to engineer the perfect grill for a company. I’m watching for it!!!!
Thanks for watching Greg! Wow! No one is asked,,,but if they do...Oh Man!!!
I’m waiting for the Horsman brand grills to come out! Lol
Tom, love your approach to solving problems -- take the least invasive action first. Can't wait to get my hands on my own 980.
Thanks for Watching ! Just trying to help...
are you able to see how well the stainless divider plate seals off the charcoal chamber? it seems like that would be a crucial area to seal off b/c if it sealed well, then charcoal would snuff out super quickly when you put it back in after a cook. But this is a more complex area to seal off.
Thanks for watching! It’s more than the stainless divider. It the top, bottom and fan door all closed and sealed to snuff out the charcoal
@@TomHorsmanAmateurBBQ right--and I know you can modify the seal on the other doors--but can you modify the seal around the divider? If the divider slid in with a pretty tight fit, no airgaps around it, then coals should snuff out really quickly. If you can't get a good seal there, then the next best would be to put that 'weather strip' type tape under the edges of the main cook chamber lid.
The stainless steel slider is a snug fit in my opinion
When doing the shut off procedure. Do you latch all doors including the fan door as well?
Thanks for watching! Yes
This answers my earlier question. The Char-griller gets more airflow than the 560! I recommend Wagyu when reverse searing. I am not a big fan of smoked/reverse seared burgers, but I love smoked Wagyu burgers. It is $5/lb here whereas 80/20 runs about $3/lb.
Thanks for Watching Tom!
Which store do you get wagyu from?
You mentioned that you had to take the door off the master built and drill some extra holes. Can you explain in more detail why the extra holes?
Thanks for Watching Jack! The extra holes were for attaching the new gasket
Enjoying the heck out of this 980 adventure! Am I catching comments here and there, that you are finding the 980 superior to the MB. I concur...JJ
Thanks for Watching Chef! The Gravity vs Gravity video will be out on Saturday.....
Thanks for the video. Can I seal up the lid with the same gasket? Smoke is coming out the lid door not the hopper? Thanks
Thanks for Watching! Yes!
Another informative video and delicious burgers Tom! Hopefully the smoke leaks have been cured with the caulk and gaskets!
Thanks Jay! Hopefully...
I wished you’d showed us how u fired it up but a close to see
Thanks for Watching!
Thanks for the time you put into your page. Read through a bunch of the comments. Did this fix the slow cool and smoke issue at snuff out? I did my burn-in yesterday and it took a good 6hrs before I could put CG away. Even then it was hot but at least cooling.
Thanks for watching! Yes it did
@@TomHorsmanAmateurBBQ Wow Tom! Thank you for the super fast response. Good to know. I'll be lighting it up again today to season and while it's somking real heavy I'll close everything to find where the smoke comes out. Your awesome. Thanks again, this helps a lot.
It’s most likely the lid
@@TomHorsmanAmateurBBQ Most of the smoke came out from the blower door. I did some jury rigging to the latch so it would pull tighter and it has done a lot better. I also had a little come out from the seam like yours did. I'll seal that soon. Man you helped a lot. Thanks
You should do the same test with the grill grates grate and check how long it takes for the surface temp to get to 600 from 225.🤔
Thanks for watching! Good idea!
Thanks for the video Tom. Can I ask how quickly the remaining charcoal in your hopper snuffs out? I did a burn in last night and was still seeing glowing coals this morning, 12 hours later. The slider was in and all three doors were latched. I'm wondering if this might be due to air getting in through a loose seal on the hopper lid or if this is normal for this grill.
Thanks for watching Aaron! That is not normal. 2-3 hours if everything is tight
Good to know. I'll try fixing the seal like you've done. Thanks for the quick reply and great info.
Thanks again for watching! I appreciate the support
I had this same issue on my grill. Were you able to figure out what caused it to stay on?
Thanks for Watching! Caused what to stay on?
At 8:37 and 10:39 it looks like you've covered the slotted heat diffuser with aluminum foil, I'm assuming to make cleanup easier. Does this affect the heat distribution in the cooking chamber? I'm picking up my 980 this afternoon. Thanks.
Thanks for Watching Ken! You are correct! I also opened up the slots in the foil so the diffuser can provide smoke and heat evenly. It does make clean-up much easier.
After 7 months has is the gasket holding up ?
Thanks for watching Ben! It has held up well
Great video Tom...waiting for your honest comparison review wit the Masterbuilt as I own the Masterbuilt 1050 and am looking at the 980 IF it works well?
Thanks for watching Robert! Coming soon!
I hope Charbroil has a better customer service than Masterbuilt, I really like my Masterbuilt 560, I just did the same thing Tom did to his 560
Hi Tom - I wanted to be clear about the gasket placement. Are you leaving the original gasket on the door at the top? Also, does the press-and-stick stuff contact the original gasket when the door closes? Thanks for forging the path for those of us that follow.
Thanks for Watching Rick! leaving the original gasket, the press and stick contacts the original gasket
Just picked up my 980 today from lowes! Had to drive 1.5hrs to get it. I tried to get one in a box rather than pre-assembled for two reasons, one to fit in the car and, two because I have a hard time trusting it gets assembled correctly. Lowes apparently pre-assembles all their grills. I had to take the wheels off to fit in the back of an Acadia. Anyways, Tom, I did my burn in today and noticed smoke leaking around the door, mostly the sides. It looks like the door bottom is making contact but leaving a small gap at the side. Wondering if I should add the gasket to the inside perimeter of the door, maybe start with the sides and then the bottom if needed. Have you seen the same with yours at all?
Thanks for Watching David! Congrats on the new grill! I would try the gasket, once installed loosen up the 2 hinges and let it settle in and fit better. You try that beforehand and see or that works before the gasket! Enjoy the new grill!
@@TomHorsmanAmateurBBQ great idea, I'll try resetting the door first. I have to do the same with the hopper door because that door isn't sitting completely flat either.
Would you recommend lining the door with the 1/8"x 1/2" high heat gasket if smoke leaks from the left/right side? I think my door is slightly bent which creates an opening. It doesn't seem to fit flush to the body/box.
Thanks for Watching! Yes
Well I just bought a new one it took 45 mins to get to 350 to do burn off shut it down to cool of oil it down fired it back up set for 350 it took 38 mins and wouldn’t get above 319 shut it down so this morning emptied all coals put fresh coals in it took almost hour and half to get up to 350 with turbo going I cranked it to 500 never got there so put burgers on cooked ok but Smoke coming out every corner at top of fire box so guess I’m loosing most of my heat there…seems Thoe after it reached the set temp less smoke was coming out the corners..now I bought cheap charcoal to do burn in and heat index was 108 and very high humidity but still all 4 corners..good thing I own cpl green eggs so I have some high temp gasket..
Thanks for watching! Also look in how you have the charcoal liner installed, could be backwards
@@TomHorsmanAmateurBBQ ok I’ll look into that..I’ve got 5 lowes within 60 mile radius and been trying to get one I guess since about late April when they get some in stock and it’s just a few at a time they sale out quick and no pre ordering if not in stock finally the one closest to me I become friends with the manager he called me on Friday said he had 2 that day so I rushed to get one..and bought it and he told me hey I’ll even have them put it together for you since you been waiting a while..kinda reluctant! I even mentioned well idc to put it together but if they do make sure they know it’s for a customer not a display!seem fine it took 1.5 hours but yea I’ve had to tighten few screws few other little things..but I’ll get book out and take a look…you noticed I went to your videos to see if I could resolve the issue..thanks
Thanks again for Watching! Those that have had assembled by Lowes have had some issues with improper assembly
@@TomHorsmanAmateurBBQ well open hopper and liner is in backwards!!!The open grates are facing toward the fan!!A fire brick is blocking air from getting into the drum!!and looking at book and looks it clearly shows suppose to go opposite direction..but I think but just from your video that part come assembled from factory…thanks for the info you were spot on…
Glad it was an easy one to resolve,,,Enjoy!
is that the same gasket material you put on the main grill lid?
Thanks again for Watching Mike! Yes it is
I guess you can say that I'm ignorant about these grills, but what happens to the unburned charcoal in the hopper when you're done cooking? Does it just burn until it's gone? Or can you remove the unburned lumps? Thanks.
Thanks for watching! Good question! When you close all the kids and reinstall the slider it snuffs out the charcoal so you can use it next time
@@TomHorsmanAmateurBBQ I thought that was the answer but wasn't quite sure. Thanks for the reply.
Sorry for the typo!
@@TomHorsmanAmateurBBQ no problem. I knew what you meant. Thanks again.
Tom do you have a code so we can buy the gaskets and get you credit?
Thanks for watching Austin! Sorry no code, are you looking at the link?
Tom, I assembled mine today and am seasoning it. I filled the hopper about 1/4th of briquettes and when I opened it a short time later to check on it there were flames coming out of the top! Is that normal? And during normal use how does the rise of heat and fire in the hopper not just ignite and burn all your charcoal all at once? Thanks for the great videos!
Thanks for Watching! I don’t recommend opening up the top while in use, that creates the chimney effect, by keeping it closed it keeps the feed of oxygen low so it all doesn’t burn. When done cooking you close the fan door and replace the slider, which will snuff out the charcoal. Depending on your finishing temp will determine how long it takes to snuff it out usually about 2 hours
@@TomHorsmanAmateurBBQ Makes sense. Thanks Tom!
Tom, I applaud your use of an IR temp gun to measure actual interior temperatures - however - You are not getting good (accurate) readings because of how those guns work. An IR heat sensor works on a principle called emissivity; how much heat is absorbed and how much is reflected. Shiny surfaces, especially silver, completely confuse the guns and they read way low. Black is therefore best for accurate readings. The gun needs a surface of a couple square inches to get a good heat reflection. If you want to get a good reading for your tests, put a piece of black metal in the grill on the grates and point your gun at that. A small cast iron skillet would be perfect. Grill on!
Thanks Rick! I appreciate the advice! Thank-you!
Dude. He’s searing some ground beef, not forging an engineering degree.
@@jaredbaratono897 If you’re going to use a tool, use it right.
Looks like you changed the aluminum foil from when you first stated cook and got it up to putting the burgers on their to sear
Thanks for Watching Anthony! Not sure of your question?
@@TomHorsmanAmateurBBQ the aluminum foil you put on the heat shield looks like you changed from the start of the cook and look at it before you seared tha hamburgers
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Hi Tom, I am really enjoying your helpful videos. I just ordered the 560 as they were offering a deal with the rotisserie, a cover and some lumps to start. Can you tell me what I see inside the chute of you 560? It looks all bubbly and odd. Is that buildup?
Thanks for Watching! Good catch! That’s creosote build-up from me using cheap charcoal briquettes. If you want to avoid use High quality briquettes like B & B or good quality Lump charcoal like B & B or Jealous Devil. Congrats on the new Grill!
@@TomHorsmanAmateurBBQ does that just scrape off?
Yes it does
How is doing the main door, mine is leaking a lot and I was planning to apply this gasket but it will not hold tight since there is nothing holding the door down. Thoughts?
Which grill are you referring to the Masterbuilt or the Char-Griller. On the char-griller as I showed i just yused peel and stick high temp it was different for the Masterbuilt. Thanks for watching!
@@TomHorsmanAmateurBBQ char-griller 980. I have this same model and it is leaking around the main drum door not sure if the weight of the door is sufficient if I put a gasket in there, which does not have ( new to smoker but not to your videos ;) )
The peel and high heat felt gasket on Amazon will help but it won’t be tight all time because as the metal heats up during cooking it well deform slightly which is normal
Hey Tom, I just got one of these grills and fired it up for the first time. I noticed smoke leaking in some areas maybe you have some advice on. Mine is leaking where the hopping is mounted to the side of the cook chamber. Any advice?
Thanks for watching! Which one of these. Grills are you referring to? MB or CB
@@TomHorsmanAmateurBBQ The char griller 980.
Ok, since it comes pre assembled I would call customer service
@@TomHorsmanAmateurBBQ Follow up. I was wrong. There is smoke leaking out of the right side of the grill door, not between the hopper and the cook chamber. When it was coming out the door, it hit the side of the hopper and it looked like it was leaking between the chamber and the hopper. So its a non issue.
Ok, good to know, Thank you
Having hard time finding this gasket material
www.amazon.com/gp/product/B00CJE1G7Q/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Can you give a link to Amazon for that orange gasket?
Thanks for Watching Jack! Forgot to post that,, Thanks for the reminder....www.amazon.com/gp/product/B00CJE1G7Q/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1
Not the same as what you have on here
Stainless steel kind anyway
www.amazon.com/gp/product/B00CJE1G7Q/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I believe you won’t run into these problems if you don’t take the grill to high temperatures, i don’t take mines above 350.
Thanks for Watching Eugene! I had the issue at all temps
a piece of aluminum foil between the lid protects & seals the whole hoper
Thanks for Watching! Yes it does!
Is the safe internal temperature of a hamburger meat is 160 A little bit too red for me Is great video though
Thanks for watching Vince!
I thought that was a snake in the thumbnail 🐍
Thanks for Watching! Nope…
Can’t eat a raw burger, but good video
Thanks for Watching!
Can’t eat a raw burger, but good video 👍
Thanks for Watching!
Ground meat should be more well done. My opinion
Lol! Thanks again for watching!