Відео

Where can we find the charcoal basket?

Awesome, I’ve always waited for the top ones to get white before dumping them out of the chimney. Takes forever. Now with your demonstration, I don’t have to do this. Thanks.

Maybe you should consider only using lump charcoal instead of briquettes, which are natural and have no fillers. Then do this test all over again.

All in all what you're talking about measuring is cook maintenance and convenience, these products both produce very similar results, so your video is just an exercise in grilling nuance and semantics. In the real end the SNS is a more convenient product that is better built, so if you have the coin go with better built always, otherwise the webers are fine. Love ya "grill top" but give us something we can actually use..... Like..... Zone management(more than just direct/indirect) , or smoke science, or even something on grills and PIDs (not on pellets but just regular grills) , give us better bro, give us more, content is king bro

This is not real charcoal, those are briquets

Does it take Glock mags?

How long is that supposed to burn for? Everytime I do it, the coals birn out in like 30 minutes tops

Please help! I hear the charcoal has to face away from the top vent. What exactly does it do?

Mate it’s a yes or no question

Fix you’re fence fam”

good info

Don't use the SNS with the Venom! Jeremiah from Spider grills told me to not use the SNS with the Venom. I was having weird temp problems and those went away when I stopped using the SNS with the Venom on low n slow cooks.

I found your video to see if anyone has used a small blackstone 17 in griddle top on stove top. took it camping and i want to still keep cooking on it but i live in an apartment. So going to give it a shot.

I’m trying to learn I think I want either a charcoal or gas

Why are you wanking so hard? You are using manufactured briquettes, not charcoal. Charcoal does NOT come in those regular moulded shapes. Charcoal does not contain the chemicals that briquettes do so you why are you putting those chemicals into your food. I cook with chemical free lump charcoal. If I went to a BBQ and saw those briquettes I would politely leave without eating any food.

This isn't a KitchenAid meat grinder, it's some crap.

I have a charbroil charcoal & gas combo, its pretty sweet.

I stop because it makes the grill too hot. That only took about two tries to learn that.

I personally prefer and use the foil with the shinny side out. I don't want that shinny stuff touching my food.

Work for jumbo joe?

Yeah I don’t think that extra few inches away from the bbq is gonna keep you from getting sploded

I bbq barefooted.

What is your elevated grate setup? Is there a video?

Spectacular looking Pizza

Ive watched each and every YT vid on this new Spider Huntsman grill. This is the very best. Thanks Grill Top

I find my wood gives off bad smoke when lighting on the snake.

That's dry 🤣 - listen you want good pork loin buy the best you can afford season 6 hours prior leave uncovered in fridge pull out 45 min before cooking , smoke on grill until 125 pull off and sear to 135ish and let rest while plating everything else then slice , it will be 140ish and moist as can be

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well lucky you in the usa, its 10 years in canada, and costs as much as a new tank to have it tested and the valve replace to get recert

His snake isn't set up correctly. Weird.

The aluminium fumes and byproducts from that pan you put under your food will give you alzheimers and cancer way before the charcoal but hey at least you wont remember it if you got alzheimers xD

Nice review. I was sent here by an email received today (24/06/20) from Spider Grills. The promo code for the battery is invalid. Any idea why the video they shared would have a code they won't honor?

I am wondering if there is anyway to order the spider products in Australia?

Why not more salt and other seasoning? I mean, a little black pepper couldn't hurt at the very least

So what about the taste?

Why cook white way? When you can cook right way

Weber are quite low is quality and funishing and get worse after 20 cooking session

Yeah, it's a silly myth and a waste of time and charcoal burn duration. And even if you get that white smoke for a few mins, it won't ruin the taste of anything.

I purchased my webber premium brand new for only $25 dollars at Sears, when they were going out of business, it's been going strong 💪 since the first day of purchase 😊

You look almost like my professor... with the same calm voice... Also good video review.

I guess he's never read the instructions on a bag of Kingsford. He really hasn't stumbled on anything unknown here.

I absolutely love how you explain this. Easy to understand and follow what you are saying. Thank you, thank you so much 🙏☺️

Do they sell it as “picanha”?

Lump is better, just carbonized chunks of wood, no binders/fillers

What about the entire leg?

With a gas grill you can control the heat, but not with wood and coal.

I have the original model which I purchased 45 years ago for about $40. Still is in excellent condition and I grill all kinds of things on it all year round. Only thing Ive added to it over the years are some charcoal rails and a thermometer on the lid. The other newer models look great and have nice added features but I think I'll stick with my original! I even have a Smokey Joe silver for light duty cookouts and travel to parks. It works well also.

Those rust buckets make great 22 targets. No rust removal required. Aim small, miss small...

Cowboy briquets are really good. I also like Kingsford original. In my small town there's only one place that sells b&b and it costs twice as much as cowboy and Kingsford. Good stuff but not twice as good to justify paying twice as much. Same for Jealous Devil. One time I tried the expert grill briquets and it is so bad, barely makes any heat and crumbles to ash in no time. But how about the heat and burn time on the royal oak super size? My Walmart has those now and I might try it.

This was like charcoal algerbra!! Man just que that s___!!! 😂