Saw this video in the recommended videos list while watching the "20 Items Every Chef Needs" video. I have never seen one of his videos before. Thought I would post it here. Some I agree with, some I don't and several I have no experience with so I can't comment.
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If AR had a down vote mechanism, this would get the vote. From my list to name a few....- Slow n Sear basket (with reservoir) and drip pan. Used it twice, unimpressed and gave it to my brother.
- Crappy tongs, you know the ones.
- Flimsy beer can chicken holders. That fall over without provocation.
- Cheap metal perforated trays for grilling veggies that warp over high heat.
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lol - I have a cabinet-full. Mostly gifts from much loved family and friends who know nothing about the craft. 😂Comment
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One of mine would have to be the Tip Top Temp for the Weber Kettle...Never worked like it was supposed to...
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1) Dragon Charcoal blower. It broke 2nd or 3rd time I used it.
2) Spatula packs. You get one, maybe tow useful things and the rest goes in the landfill.
3) Grill Grates. They work, yes. But they were always PITA to deal with.
I am sure there are a ton of others I am not thinking about.
After watching the video.....
The BBQ claws are another one that sucks. Cotton gloves, and Nitrile gloves are waaaaay better.Comment
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Up to tonight I would have agreed on the Grill Grates. My pellet grill has started having problems with low and slow, but works great for hot and fast. Purchased the Smoke Daddy sear station that fits directly over the firepot, I was grilling at 700+ degrees, and damned if those Grill Grates don't fit exactly in the sear station.
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I have grill grates for my Weber and they are so/so...I also bought one for my Ninja Foodi on a seconds sale and it is the best way I have found to get grill marks and a bit of maillard reaction on food in the Foodi...
I have the original SnS and I really like it in my Kettle, granted most of my low 'n slow cooking is now done on other cookers and the Weber is mostly for hot 'n fast grilling.Comment
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Looks like there are some heavy influences for this influencer. I love my RFX.Comment
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The fact that he has discount codes for his top 10 is suspicious. Especially after my horrid experience with Meater. And his claim that the independent ambient probe of the RFX is not helpful despite the issue with the heat sink close to the meat. I have not seen his other videos and so don’t have RFX, so I’m just going off my guesses based on what I’ve seen.Comment
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Hands alert! Let me show you how sincere I am with my hands, while I narrate and hopefully get affiliate money! The flannel doesn't help sell it, either.Comment
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No sell after 15 seconds.Comment
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The guy seems genuine to me, but I didn't feel very enlightened at the end of the video. Some of the things he didn't like never even made it into my shopping cart when I looked at them over the years.
And I either didn't like or would have no use for (not a BGE owner) most of the stuff he did like, except for maybe the Meater gloves, which I plan to research online and compare to what I have.
As Johnny Booth says, much of the stuff I don't like was gifted to me by well-meaning family members.
And P.S. Grill Grates live on my gasser all the time. I have half of the set flipped to the smooth side, and half on the grate side. I wouldn't grill chicken pieces or veggies on the gasser without them. They're also great for searing sous vided meat. After installing them, I never feared a flareup. I don't use the ones I got for my kettles, though.
Kathryn
Well, I checked out the Meater gloves. They are only recommended up to 527°. I'd rather spring for the Uline ones good up to 932° and Comsmart ones rated up to 1472°, which are cheaper. Those temp numbers are so misleading though. Is that the temp at which the glove melts or flames up, or the temp at which you'd only be able to touch the surface for one second?
My Grill Beast Gloves have been great- they need to be replaced but have been discontinued. Sigh.Last edited by fzxdoc; November 27, 2025, 09:36 AM.Comment
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I have several sets of heavy and silicon gloves too, but no use for them. I move wood and coals with long tongs. When handling hot meat, a set of regular latex gloves, maybe two on hot cooks, gives me enough time to handle the meat without pain.
For me, heavy gloves get in the way of how the meat feels. That is my #2 indicator of progress on the cook. The thermometer is #1. #3 is appearance. -
fzxdoc If I may ask, which side of the Grill Grates do you use for your chicken pieces? I’ve had GG’s on my gasser for a while, grate side up, but have lately been considering changing them out because they’re such a PIA to clean. I’ve not yet tried cooking anything on them smooth side up.
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I totally agree with the claws not being worth the hassle.
But, my wife got them for me, so sometimes you gotta do what you gotta do.
Of course, sometimes what I gotta do is rinse them and leave them next to the sink letting her think I used them when I really didn’t 😂😂Comment
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my #1: credit card 😁Comment
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from Jessterr] fzxdoc If I may ask, which side of the Grill Grates do you use for your chicken pieces? I’ve had GG’s on my gasser for a while, grate side up, but have lately been considering changing them out because they’re such a PIA to clean. I’ve not yet tried cooking anything on them smooth side up.
Jessterr , I actually prefer chicken pieces grilled on the grate side of the GGs. I love those seared stripes bringing just enough flavor to the pieces without overcooking them. It works well for boneless skinless thighs and breasts as for bone-in pieces. If I smoke bone-in pieces--especially thighs and legs I prefer using charcoal, but I still use a GG to manage flareups.
I cook the pieces indirect, heating the gasser with all 6 burners on for about 15 minutes, then turning 3 off on the left side just before adding the chicken pieces. The GGs are still very hot on that side and sear the chicken pieces nicely as that half starts to cool down.
As you know, chicken pieces never cook uniformly or at the same time, so when it nears the end of the approximately 20 minute cook (for boneless skinless pieces), I move the slower-cooking pieces to the hot side of the gasser which has the flat side of the GGs facing up. I flip flip flip them until they are done. They sear a bit more as they finish cooking in a couple of minutes or so.
I always clean the GGs using wadded aluminum foil, with my forearm protected by a kevlar sleeve tube and wearing a really good high heat-resistant glove.
As soon as I remove the chicken to a platter, I turn on the burners on the cool side so all six burners are going again on High. I close the lid and set the timer to 20 min. Usually by then we are slowing down with our meal. If not, when the timer goes off, I just turn off all the burners.
Either way, with the gasser still hot and the burners all turned off, with kevlar sleeve and gloves on, I take a wad of aluminum foil and scrub all the GGs. All of the food residue is ash, so it cleans off quickly. To get in between the rails of the GGs I squish the wad of foil until it is just the right size to fit in the grooves. A swipe or two between each groove has them nice and clean.
Hope this helps!
KathrynLast edited by fzxdoc; November 30, 2025, 06:58 AM.Comment
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I am with Kathryn on Grillgrates. They have their place, but are a pain in the butt to clean. And while they can keep a lot of debris from reaching the bottom of your grill, they don't stop the grease. I had a massive grease fire preheating the gas grill a week after I had made kalbi on the same grill, and apparently all the fat from those short ribs was down in the grill, and caught fire, and almost burned the thing up. I had two panels warp and start to melt, and the cast body of the Genesis also warped. I was able to salvage things, but do not keep a full set on that grill anymore.
Where I tend to use them is when grilling chicken wings, or when grilling over charcoal and needing to use the entire kettle or kamado. They are great in my opinion for eliminating hot spots in the grill, and I prefer the rail side for chicken or chops, flat side for smashing burgers, or searing steak.
Unlike some above, I find the SNS to be of great utility, and use it in two of my grills, and have given several as Christmas gifts over the years.Comment
His wife probably yells at him less if the dough comes from his videos.
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