Some may have seen where I said I was going to be getting an M1 in my intro post, well yesterday it arrived!
Even though the website said it would be 4 - 6 weeks till it shipped, it shipped on 5/12. So it only took 13 days from placing the order to receiving it and cooking on it! I did have a slight heart attack when the guy was delivering it as he was slanging it around a bit and he had some very...errr... interesting pallet jack methods. Since the whole pallet jack didn't fit on the lift gate he kinda just let the handle end roll off and hang there which left the grill teetering a bit.
Uncrating was interesting as I didn't want to wait for help (I had taken the day off for an appointment and plans to mess with the grill). Hind sight is 20/20 so I definitely could have planned the rolling off part better...I may have a sore back and body now but I managed without the grill getting damaged, which is most important 😁.
After that it was smooth sailing...mostly. It was going into the same spot as my BGE was so I had to move it. Well it is 17 years old and that includes the stand which was a bit rusty. I tried to free up the seized casters, but they wouldn't budge. I was able to pull it to where it was going though, but as soon as I got it in place the rusty stand broke in half and it went tumbling and the hinge and top came off! The base was already cracked and awaiting replacement so it actually saved me some time taking it apart lol. Nothing broke on it except the stand.
First cook turned out awesome! I used the leftover charcoal from inside the fallen egg plus a little extra to do the seasoning process. After about 1.5 - 2hrs I decided it was seasoned enough and added some extra charcoal and some cherry chunks and closed it down to get the temp right. It had taken a while to get up to temp at first, expected given the thick material and the bigger area compared to the large BGE. Once temp stabilized it was pretty easy keeping it where I wanted it (in this case around 250). On the menu was some small pieces of wild Alaskan king salmon (I really lucked out on that one when I went to the store just to find something simple to make, that isn't available very often here) and some jalepeño kielbasa-like sausage. Both turned out well, though the salmon could have used a bit more smoke. Granted I forget how light cherry smoke is.
I can't wait to do some grilling on it and some more serious smoking. I need to get some wood to use for stick burning, which I was planning on doing before the grill arrived but it got here "too quick" 😁.
P.s. please ignore my bites off the salmon, I couldn't resist...
Even though the website said it would be 4 - 6 weeks till it shipped, it shipped on 5/12. So it only took 13 days from placing the order to receiving it and cooking on it! I did have a slight heart attack when the guy was delivering it as he was slanging it around a bit and he had some very...errr... interesting pallet jack methods. Since the whole pallet jack didn't fit on the lift gate he kinda just let the handle end roll off and hang there which left the grill teetering a bit.
Uncrating was interesting as I didn't want to wait for help (I had taken the day off for an appointment and plans to mess with the grill). Hind sight is 20/20 so I definitely could have planned the rolling off part better...I may have a sore back and body now but I managed without the grill getting damaged, which is most important 😁.
After that it was smooth sailing...mostly. It was going into the same spot as my BGE was so I had to move it. Well it is 17 years old and that includes the stand which was a bit rusty. I tried to free up the seized casters, but they wouldn't budge. I was able to pull it to where it was going though, but as soon as I got it in place the rusty stand broke in half and it went tumbling and the hinge and top came off! The base was already cracked and awaiting replacement so it actually saved me some time taking it apart lol. Nothing broke on it except the stand.
First cook turned out awesome! I used the leftover charcoal from inside the fallen egg plus a little extra to do the seasoning process. After about 1.5 - 2hrs I decided it was seasoned enough and added some extra charcoal and some cherry chunks and closed it down to get the temp right. It had taken a while to get up to temp at first, expected given the thick material and the bigger area compared to the large BGE. Once temp stabilized it was pretty easy keeping it where I wanted it (in this case around 250). On the menu was some small pieces of wild Alaskan king salmon (I really lucked out on that one when I went to the store just to find something simple to make, that isn't available very often here) and some jalepeño kielbasa-like sausage. Both turned out well, though the salmon could have used a bit more smoke. Granted I forget how light cherry smoke is.
I can't wait to do some grilling on it and some more serious smoking. I need to get some wood to use for stick burning, which I was planning on doing before the grill arrived but it got here "too quick" 😁.
P.s. please ignore my bites off the salmon, I couldn't resist...
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