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Awesome Video. I will make it this week, Thanks! Also, be careful serving alliums to a dog.

Can you put smoking wood chips with this?

Create??? Madam its been there since the 50s . Now “ destroy “ , thats something you have done to the sauce.

I’ve watched this video an unhealthy number of times! Can’t get enough of it. This is perfection.😅

This works every time. Thank you.

WHAT kind of stone? is it a special stone that wont explode?

I love it, except that the temperature isn't glowing in the darkness

Hey! Love your method! Where did you get the deflector? I can't seem to find one! Thanks much!

Open top huh?

As a previous Qstoves+ user, I made the switch to Asmoke and I have to say, it was a game changer! The precise temperature control that Asmoke offers is unparalleled. I love the fact that it uses wood pellets as a fuel source, not only is it environment friendly, but the variety of flavors is amazing. It has made the food I grill taste so much better. The ASCA™ technology and FlameTech patent have definitely led to better cooking results. And the convenience! It's portable, battery-powered, and the app allows for remote temperature control. Plus the battery run time is impressive. I can take it on my camping trips without worrying about charging. The Asmoke Essential is definitely the essential grill everyone needs. #Asmoke.

Is very nice video on Lion grills and thank you very much

Kosher. Stopped watching right there. o

Having previously owned a Qstoves+ and recently transitioning to Asmoke, I have to say the change has been game-changing. The flavor that the Asmoke imparts to the food, thanks to the wood pellets, is unparalleled. The convenience of the digital controller for precise temperature control makes grilling a breeze. Plus, the fact that it's battery-powered and portable makes it perfect for my weekend camping trips. Not to mention, Asmoke's smart design with ASCA™ technology ensures efficient cooking and easy cleaning. The FlameTech patent for temperature control within 5°F is impressive. My favorite feature, though, is the ability to monitor food temperature and adjust settings remotely via the app. It's a small detail, but it makes a big difference in my grilling experience. I would pick Asmoke over Qstoves+ any day. #Asmoke

Having been a previous Qstoves+ user, I find myself gravitating towards Asmoke now. What really drew me in was the versatility offered by Asmoke. It's not just about grilling anymore, but also about smoking, roasting, baking, and more. The temperature control is a game-changer. With the digital controller, I can maintain precise temperature control, making my grilling experience more consistent and predictable. Also, the variety of flavors from the wood pellets is a feast for the taste buds. From hickory to applewood, each adds a unique touch to my dishes. The portability feature and the battery-powered option have made my outings more enjoyable. No need to worry about finding a power source anymore. And the app! It's user-friendly and supports multiple languages. Switching to Asmoke was one of my best decisions. #Asmoke.

Way too much salt... no way you're tasting steak at all.

What temperature are the cooked to?

I have a built in propane grill and griddle. The build quality is phenomenal. We love the griddle and use it a lot. The problem is that the grill has a horrible flare up problem. I have used many grills over the years, primarily Weber and never seen anything like the flare ups on the Blaze. Simply put, placing a steak on the grill on medium heat, it will immediately catch fire. You virtually cannot walk away from the grill while cooking. It must be some sort of design flaw. I wish I could have found reviews before my purchase, but there are no reviews to be found on Blaze grills. I recently used a Weber grill while on vacation and had absolutely no issues with flareup.

Ok so there is missing information. Can somebody please help out? 1. How long do these ribs need 350 F for at the end. 15 minutes? 60 minutes? 2. What rib temp do you pull after smoke? 165? 3. What rib temp do you remove after wrap??? 4. What rib temp do you want at the end? 205?

I've never seen smoking for 3 hours with an apple juice pan, 30-40 minute wrap followed by bare high heat (350) with no additives except spraying for moisture. I think I'll do this one: I will use angry orchard can and some white vinegar in the pan.

Do they only smoke? Offer can you use flavorless?

I'm dumber for having watched this to the end

Just bought one from you guys, sear station and rotisserie included. For the life of me cannot figure out how to attach the side burner table to the side of the grill without going ahead and driving the overly wide bolts or screws into the side of the grill body itself using the provided holes. The holes are too narrow and not threaded at all. A few seconds with an impact driver shows me this does not work (with the bolt, holding off trying with the silver screws until I can feedback). Terrible assembly instructions provided by Napolean and these specifics are not online. Still have not heard back from Napolean.

Do you have to remove th membrane or is it okay with it on? Love the video

nice review, thanks! how are these for spare parts, easy to get? my current bbq after 5 years needed almost all the insides replaced and it was a real pain and now, 2 years later, some parts have totally been burnt off meaning i need to throw away a whole bbq because of a few small parts.

Thank you!!!

Cooked this yesterday as my first smoke. Was so happy with the result. The Carolina sauce was a total hit, and will be making that sauce again for sure.

Excellent straightforward video. I’m doing my first cowboy rib steaks today on my MB 800. Thank you.

I Cant Retain Information That Well When It Comes To Cooking, Especially Steak So I Keep This Video Saved And I Use It Every Single Time. Thank You!

Perfect video. Would you compare the Weber Mountain Vs any Kamado smoker?

45-60 mins damn that’s a long time

Not knocking the technology, just adding a tidbit not mentioned in the video. No smoke, no wood flavor imparted to the food - the most important reason for grilling.

I still put old bricks in a circle and use wood and twigs and a cardboard piece to fan it 😢 it’s hard and stinks and makes you sweat like a pig and half the time it doesn’t cook right

dry rub only..

I heard you guys are the best. Now do you guy deliver to Canada if ordered through you

I have that same grill. I’ve tried to find a griddle insert that takes up one of the three grates but I can’t find anything. It’s all for the spirit or the genisis II.

Thanks gonna smoke a chicken tonight

Agree on the wiring. Try the wind shield to keep it from over heating. Engineering is a solid b-

Of course I do

I soaked my hickory chips for an hour, drained them and put them in a stainless smoker box over medium gas flame 🔥 in my Weber Spirit 2. There is no smoke coming out and it has been 30 mins. Confused 🤔

Tried this procedure last night since I have the exact same Weber grill. One major issue… once the steaks laced with clarified butter were placed on the super hot grill the flames and temp were very difficult Ro control. The grill was so hot I had trouble flipping at two minutes. Flames never subsided. After three minutes I turned off the grill. Flames continued. Put streakers on higher grill that stopped flames turned one burner on low and let steaks get to temperature. Let them rest and surprisingly they were very good. So question is how do you control the flame during searing? Thanks

I bet you I can beat the bark of that ninja whatever with a real smoker lol.

I wish this guy narrated my day to day activities, what a soothing voice! Oh and thanks for showing me how to cold smoke salmon! 😂

Looking for a converson kit for a Napoleon now from 485RSIB. To 4855IB need help finding it HELP

Sharpen your knife my guy... that steak shouldn't be that hard to cut :/

Great job! Do you notice a big difference basting butter from start vs the last few min?

Thanks, this is great! I am set to my first gas grill this week and I'm going to have re-learn, as I've always used charcoal.

Succinct. A gem in today's world!

Diva Q, you had me at ghee (a staple in our home)! Amazing and detailed step-by-step instructions. Looking forward to BBQing this weekend.

What can the back burner be used for if I don't have the rotisserie? (And also don't have the sizzle zone because it's a built in model)

Thanks for the video, I followed your process, only issue was my MB 900 (special Costco model) only reached 400 degrees, I set it for 700. What charcoal do you use? BTW the steak was 2.25 inches thick and it turned out incredible, it took longer than if the grill would have hit 700.