วีดีโอ

The only issue with the OG is that the round shape is a bit “weird”. As far as quality of machine and quality of food output, the OG of superior. And I have cooked extensively in both. I’m in New England so our winters can be pretty chilly, and the OG works great even sub freezing. I would definitely recommend it over the chimp if cost isn’t a problem, unless you plan to travel. Chimp is a lot easier to move. Space will not be an issue for either for a small family

Thanks man!

I really need to give that a try. I have some more of my dry aged prime ribeyes left. Might need to give them a try this weekend!

@@UFOBBQ indirect low heat with wood chunk till 110 cook temp then direct to your desired cook temp.

ahhh my future wife isn't a huge corn fan either. I'm originally from corn country so its all insane to me. I love a good corn on the cob! More ideas to come, its another big thermal mass in the weber so there are a few interesting things we can do with it.

I was really surprised. The future wife even commented that the wings had a really nice crisp to them. I’m pleased with it for sure

It’s just a metal cone, but it definitely works very well.

Ahh that’s too bad! They are really good. But beef and pork ribs are always also great!

I buy them a few times a year, worthily when they go on sale. Always worth it

Definitely! Especially on sale, lamb lollipops are hard to beat

Agreed. We make these so often. Easy and perfect on the grill

They definitely are!

Thanks! Easy to make and great on the grill

That really really sucks. Did you contact grilla? Maybe you have a defective board or auger or something.

@@UFOBBQ I exchanged quite a few emails with them that were just them sending me troubleshooting videos. Good tips but none worked. Got on the phone with them last week and they are sending a new board. Hopefully that fixes the issue. I love the look and features, but that only counts if the smoker actually works. Their customer service has been very good so kudos to them.

Haha I did it as a joke in one of my first videos, and it’s kinda just become my thing now

I used a ton of ice to keep it cold enough to emulsify, but I was surprised how well it works. Definitely can do emulsified sausages with a regular food processor

I might have gone a little overboard using a prime rib cut, but they are so so good. I rarely cook up hotdogs but I can’t stop grilling these up. Will need to make another batch soon!

It’s the usually annoying amount of work like all sausages, but definitely not overly tough. And I have to say, I’m not usually a big hot dog guy, but I’ve been loving these.

It’s definitely different, but you get used to it pretty quickly. The silverback is a really nice machine as well!

I’ve never actually tried to make jerky from sheep but I imagine it would be pretty similar if not a little bit stronger. But the fat content has to be about the same

@UFOBBQ I'm needing to pick up some mutton this weekend. And if Academy has the jerky guns back in stock they are on my short list. Seems like a good recipe

Definitely makes life a lot easier. I have tons of these recipes . I have some more planned for upcoming vidoes as well.

Nice! It definitely makes ground jerky so much easier!

Haha my fiancée sometimes complains that there isn’t enough salad

@@UFOBBQ lol 😆 😂

Thanks! Very much recommended

The side handle on mine is just screwed together. The inside side of that handle I had to really jam it in to get it to be flush enough for the screw to catch. Is it possible they sent you too small a screw?

Hey, did you ever solve this issue? I'm having the same problem D:

@@xXbakacoconutXx Not really, I just let it hang like that, but I think it's impacting performance since full charcoal layer doesn't give me 400 degrees beyond 10 minutes.

Definitely works. I also throw a few ice cubes in. Works for me!

@@UFOBBQ never thought to use icecubes thanks for the tip.

What temp are you running and what kind of pellets? I am running at 180 for most smoke, and running lumberjack oak here. I haven’t tried a silverback but it should be the same ignition

@@UFOBBQ I usually aim for 250, but I've done lower and still didn't see much difference. I normally use lumberjack as well actually. But lately, I've been running a pit boss blend.

What I have found is starting your cook for 1-3 hours at 180 will get you the most smoke. Pellets tend to be pretty efficient at higher temps and don’t give off much smoke at all. So to get the most Smokey flavor I can, I run at 180 for a while before bumping up to a “working temperature” to finish the cook.

@@UFOBBQ okay cool, I'll definitely give that a shot! thanks man! can't wait for the next video!

Lamb casings are the WORST. I absolutely hate them, blow outs every few links. Im not sure ill go and get the massive automated crimper, but at the very least I need to get a set of spring loaded pliers. Doing a huge batch of the things and tying them off is not a good use of time.

Glad you liked it. Sausage really isnt too difficult. There is a learning curve for casing them up but its not too crazy. The worst part really is just cleaning up afterwards. I have a bunch more sausage recipes coming up, give one of them a try!

Wow. I’m sure that’s extremely frustrating. Maybe buy one from a store so you can check it out first

I mean. Cold breakfast sausage. Ew.

Thank you! These were fun to make

Thank you! Very interesting one. Chunks of bacon inside a normal sausage mix

Thanks! the worst is buying pulled pork at a restaurant that is just mush with no bark. Drives me nuts.

It worked out pretty solidly. I couldnt find the pears anywhere but a quick google told me fuji would work pretty well as a substitute

the marinade is fantastic. Ive used it on chicken a few times and I really really like it. I dont think you will be disappointed

Done! My bad, Looks like i posted the same link twice

Thanks! You too!

thanks for watching. have a fun cino weekend!

the short answer is when it looks "dry". every 30 to 40 minutes will be sufficient though.

Nice! Black is the all time classic. The vents, and height are a huge upgrade for me. I haven’t tried the venom - an enjoying the fire management, but I did pick up a slow n sear. It’s a great grill, you’re going to love it!

Thanks, these flanken ribs are super good. Highly recommend

My pleasure 😊

I’m sure the import fees from the US would be astronomical as well!

import prices would also be brutal! but unfortunately I can't buy it in a specialty store at home either! the dream remains a dream!