SnS Kettle
Napoleon 500 Pro gasser grill
Pit Boss Ultimate 2-burner griddle
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes
Fireboard v2
Fireboard Spark
Meater2+ wireless probe
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
I sure wish that video about removing the hood also showed how to remount it. The trick I learned was from Dennis from MAK support - use a large screwdriver (or could be a thick rod) through the mounting holes to hold the hood in place. Needed because the hood has to be open to remount which is hard since it does not sit on the fixed portion or the body. Getting harder to lift and hold things in my dotage….
Ooh nice. I've already done most of those things, and while thier written instructions were usually pretty good, I suspect the process would have involved a lot less swearing if I had the videos to watch..
Although when clearing an auger jam, swearing is probably inevitable..
oh before the new design I was plagued with auger jams if I wasn't careful because of moisture intrusion. I think I hit every curse word in the book and penned a few new ones
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