My Hasty Bake has been ignored for about the past year and a half. Life got in the way with kiddos and a new pellet grill (Pitts and Spitts pellet, it's awesome by the way).
I loaned my dad my gasser for a couple years, but I finally got it back, so my rotation has been gasser during week, pellet on weekend.
I decided to get the HB up in tip top shape because no matter what, I love the taste of charcoal grilled meat more than just about anything else, including many smoked meats. Even though the HB sat covered with some ash in the fire tray for over a year, there was barely any visible rust inside. I did have to order new grates, because the chrome lined grates were just not good anymore, so I upgraded to the heavy stainless steel (not the biggest fan of grillgrates, even though I own a set for both my weber and my HB). I also took a putty knife and scraped off as much black residue as I could.
I love this thing.
Sirloin flap meat, crab cakes with some char on the outside, and brussel sprouts.
I loaned my dad my gasser for a couple years, but I finally got it back, so my rotation has been gasser during week, pellet on weekend.
I decided to get the HB up in tip top shape because no matter what, I love the taste of charcoal grilled meat more than just about anything else, including many smoked meats. Even though the HB sat covered with some ash in the fire tray for over a year, there was barely any visible rust inside. I did have to order new grates, because the chrome lined grates were just not good anymore, so I upgraded to the heavy stainless steel (not the biggest fan of grillgrates, even though I own a set for both my weber and my HB). I also took a putty knife and scraped off as much black residue as I could.
I love this thing.
Sirloin flap meat, crab cakes with some char on the outside, and brussel sprouts.
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