I just ran across this video:
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Anyone buy the Chud Press?
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Club Member
- Sep 2016
- 1466
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
Looks like a very well built piece of equipment. Would love to have one but not at $425. $200 might be a bit more in my wheelhouse.
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Club Member
- Nov 2017
- 8632
- Huntsville, Alabama
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Jim Morris
Cookers- PBX (2026)
- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
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- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen ONE & Classic
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- Whatever I brewed and have on tap! See it here: https://taplist.io/taplist-57685
- If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I was thinking C.H.U.D. when I read this headline... I don't think those guys need a press to eat ya either!
So, how is he using that - on top of a griddle? On top of a gas grill? Looks like he has it on an outdoor stove burner?
Trying to understand where you put this press... or if I would even need one with a flattop already?
EDIT: NVM. I see he says its for gas stove burners / cooktops. It's cool, but for that price, I'll stick with my griddle or skillet, and a press!Last edited by jfmorris; February 15, 2023, 01:44 PM.
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Club Member
- Feb 2019
- 2301
- Salado, Tx
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Summerset TRL44 gas grill and side sear
Weber 70th Anniversary kettle, Hot Rod Yellow
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OT QOMOTOP 23-inch Gas Griddle
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Spider Grills Huntsman
Big Horn infrared

While that thing is nicely engineered (IIRC he went thru a couple iterations to get there) I think the pricing is for fan boys only. Artisan pricing is often that way.
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