cali_vol
I guess I'm Waxi_Vol now 😁
- Joined
- Aug 8, 2009
- Messages
- 1,459
- Likes
- 693
Who is jealous? ME!!!!!!!!!!!!!!!!!!!!
Un-box that thing and fire it up!
Thanks, guys. Arrived about 75% assembled. Took the stainless lids for the cook chamber and hopper to be powder coated in PMS 151. Alas, I found out that powder coating cannot withstand temps >400F. They could use ceramic coating, which can be used up to 1600F. Unfortunately, the color selection is severely limited, and the "orange" wasn't even close.
So it was back home to reinstall the parts and finish assembly. Tomorrow morning, I'll fire it up, season it, and possibly do the inaugural cook. If I cook anything, I'll post pics.
Thanks, guys. Arrived about 75% assembled. Took the stainless lids for the cook chamber and hopper to be powder coated in PMS 151. Alas, I found out that powder coating cannot withstand temps >400F. They could use ceramic coating, which can be used up to 1600F. Unfortunately, the color selection is severely limited, and the "orange" wasn't even close.
So it was back home to reinstall the parts and finish assembly. Tomorrow morning, I'll fire it up, season it, and possibly do the inaugural cook. If I cook anything, I'll post pics.
Thanks, guys. Arrived about 75% assembled. Took the stainless lids for the cook chamber and hopper to be powder coated in PMS 151. Alas, I found out that powder coating cannot withstand temps >400F. They could use ceramic coating, which can be used up to 1600F. Unfortunately, the color selection is severely limited, and the "orange" wasn't even close.
So it was back home to reinstall the parts and finish assembly. Tomorrow morning, I'll fire it up, season it, and possibly do the inaugural cook. If I cook anything, I'll post pics.
It's been all weekend...you officially get a WTF?:thud:
Surely you cooked something on it. Let's have it.
Alright grillers! Enlighten me on this spectacular cut of meat I've recently learned about. It's supposed to have all the flavor of a ribeye with the tenderness of a filet, essentially being a combination of the best of both worlds. It's the Ribeye Cap.
Finally seasoned it today loaded up with a pan of beef fat. After a 3 hour burn, I only had time to cook this chicken. Rubbed with a spice blend and finished with an herbed apple cider glaze. I'll be gone all week. Hope to do some ribs next weekend.
Alright grillers! Enlighten me on this spectacular cut of meat I've recently learned about. It's supposed to have all the flavor of a ribeye with the tenderness of a filet, essentially being a combination of the best of both worlds. It's the Ribeye Cap.
Nice. How was the Silverback? Was it easy to use?:good!:
Alright grillers! Enlighten me on this spectacular cut of meat I've recently learned about. It's supposed to have all the flavor of a ribeye with the tenderness of a filet, essentially being a combination of the best of both worlds. It's the Ribeye Cap.