Andy M.
Certified Pretend Chef
Kingdaddy, how long have you been selling these?
I don’t sell anything, I thought this was a forum where you could talk about gear and cooking techniques and get feedback and other opinions.
Sorry if I offended anyone, if my posts are not welcome then you can delete or do whatever you like, I’m just a visitor looking for a place to talk about cooking outdoors.
Wow, I definitely want one of these.. When I worked at the Korean Restaurant, we used a 4 foot professional version of something just like this.. I would give anything to have one at home!
I guess I've got some work to convince my wife. But, I will prevail!
One of the things me and my girlfriend really liked about it was that we can both cook on it at the same time which is a lot of fun.
Its also great for big cookouts, if you have a charcoal grill then you can get both of them going and move meat between the two to get the effect you want or use one grill as a warmer or smoker. I’m a big fan of multiple grills now that I have two, all I need to do is add a BGE and I will be set.
Do you mind me asking how much you paid? I couldn't find anything on the web site that indicated a cost.. I am seriously considering getting one of these! Especially after looking at all of the great food...
If I were to buy something like this, I would certainly be building a roof over it so I could use it all year around.. I might even consider bringing in a natural gas line...
-Brad
What is the surface made of? Stainless steel, castiron? Also how thick?
Thanks
LP gas (propane), and natural gas (methane), burns with combustion by-products of water and carbon dioxide. Incomplete combustion results in carbon monoxide as a by-product.
As both carbon dioxide and monoxide are heavier than air, they can settle at floor level in an inadequately ventilated space and displace air with adequate oxygen to sustain life.