We had corn on the cob and a small side salad. You could have anything, really, though. It's like a really good roast beef, so potatoes, beans, vegetable tray, whatever, would also go well with it. Just my opinion, though :) Smoke on! - Lost Canuck

Hi @williamgreen6889 ! Thanks for watching and sending in a comment. Much appreciated, especially from a fellow Wisconsinite. Beef ribs are pretty forgiving, just take your time and enjoy the process (the choice and higher grades have more marbling and will be more tender). Its just like making a roast. Don't forget to spritz, as it helps with the bark development, and check the IT's with your thermometer. My family likes me to cut the meat off after I "one bone" the ribs to make sure the membrane is gone (its pretty chewy and not so good). Take care and let me know how they turned out! Smoke on! - Lost Canuck

Hello @Floyd-y8n - Thanks for watching and commenting, much appreciated as always! The WiFi module was installed in the grill, and it is outlined in a video on the channel. The cost for the module is $225 from Blaz'n. The link to the video is as follows: kzbin.info/www/bejne/aWGsoqOafrWgn9k As far as a can of corn is concerned, a pellet grill/smoker probably isn't the best way to prepare it. I suggest using a stove and a pot for canned vegetables. Next year, when fresh corn is available, I plan on doing a video of smoking several cobs in the husk on the grill. Take care, and thanks again. Smoke on! - Lost Canuck

Hello @constanzacastro3017 ! - Thanks for your comment and watching the video! As always, it is very much appreciated. Thanks for the vote of confidence! I'm still learning when it comes to videos, but slowly improving. Take care, and have a great day! - Lost Canuck

!Hola! @ELDAILIAN777 - Gracias por ver y "Hola a Panama"! Thanks for watching and commenting! Its very cold (frio) up here in Wisconsin, so my cooking has slowed down (mas despacio) recently. Brisket cook coming soon (por Christmas).

Hello @titodavalos! Thanks for watching and commenting, as always, much appreciated! The ribs turned out great - juicy and tender with a decent bark. The dog, Chase (who gets lots of cameo appearances) appreciated some of the scraps as well :) And DEVO - well, what can I say, they are classic. Take care and have a good December. More interesting content to come in the future!

Fy

Hello @jezahnituda3706 - thanks for commenting and watching! It is very much appreciated. Take care and smoke on! -Lost Canuck

@@mirabenchaudhari5030 kzbin.info/www/bejne/q5XCiWV5jciFndE

Hello @mirabenchaudhari5030 - Thanks for watching and commenting, much appreciated. Great Hindi song reference! Thanks and have a great day!

Hi Mr. C - Thanks for watching and commenting, much appreciated. I do try to buy as much "Made in North America" items that I can, but when it comes to small magnets, cord wraps, etc. - Harbor Freight isn't too bad. I'd say buy what your personal budget allows for, if you can afford it, get the good stuff.

Thanks for watching and commenting, MilagrosFord! Much appreciated!

Hello beginning-reloading - first of all, thanks for watching and commenting, much appreciated! I'm a die-hard Mopar fan at heart, and I really love my 1975 Ramcharger, and the 2019 Challenger! yes, the Grand Slam has gone up quite a bit since 2013, but still made in Beatrice, NE - it hasn't been off-shored. The base price for my red grill is $1750 now. If I keep it clean and dry, it should last many many years. Blaz'n sells all the replacement parts as well, so that is a good thing. Take care, and smoke on!

Hey Matthew Pelletier - Thanks for watching and commenting! Yes, it does remind me of the same gum! Now I want gum :) The hat is from the movie "Caddy Shack" - Ted Knight wears it and Rodney Dangerfield makes funny comments on it. PS - yes, I did get a free bowl of soup with it!

@@Cecy-w2z Hola! Mi Espanol es muy mal, lo siento. ¿Estás preguntando dónde comprar esta parrilla? ¿Estás en los Estados Unidos o cerca de la frontera? Si es así, se puede pedir en Internet. If no, you may need to call Blaz’n. I’ll put a link below.

@@Cecy-w2z mgrills.com/collections/blazn-grill-works

@@Cecy-w2z contacto: mgrills.com/pages/contact

@@Cecy-w2z Gracias por ver y comentar

Si no, pondré un enlace a continuación

Hello Two_Bit_Smoke - sorry for the late response. I am out of town. Yes, this grill does come with a very good pellet dump on the bottom of the hopper. I like it as it really gets them out without scarping the sides. As soon as I return I will do an in depth review from my first month of use. Take care, thanks for watching and commenting! I'll post some new content soon, sorry for the delay.

Hi Again - just FYI, did a full review on my Grand Slam. Should answer any questions you may have.

hi Two_Bit_Smoke - Thanks for commenting and watching! Yes, the crate was pretty heavy duty, and there was no damage (the grill is bolted down to a pallet and a frame is built around it). As long as you have a T-20 Torx bit, a 7/16" socket and a 9/16" socket, you will be just fine! The Grand Slam is a great grill, but you may want to save up the extra $300 and get the Grid Iron for a large beef brisket. I just picked one up at Costco (USDA Prime was on sale for $4.19/lb.), so I'll see if it fits. The Grand Slam is narrower than the Grid Iron, so a full length brisket may not squeeze in. I'm going to do a simple baby back rib recipe this weekend, and a "how to" clean the pit after a few cooks. Smoke on, and thanks for checking out my videos!

@@Two_Bit_Smoke hi Two-Bit Smoke, first of all, thanks for subscribing! Much appreciated! I had the Grand Slam set at 200F and was running Lumberjack 100% Hickory pellets. Now that I have several cooks in on the grill, it smokes pretty good between 180F and 220F. 200F is the sweet spot for smoke. I left it set there until the IT hit 165F, then raised it. Less “continuous” smoke after about 260-270. Hope this helps. Thanks for the comment, and for watching! Take care, and smoke on!

sorry Two_Bit_Smoke - I had the grill loaded with Bear Mountain 100% Hickory pellets, my mistake. They are both owned by the same parent company now, and are just as good as the Lumberjack (I do prefer Lumberjack as they are made here in Wisconsin, but the Bear Mountain were on sale for $7.99 a bag when I bought them). Just a clarification.

@@tonysweet9008 hi Tony! Thanks for commenting. No, those are regular Costco wings. They come sectioned and in a 6-pack configuration. I made 3 packs. Thanks for watching the channel. More content to come!

Hi Mr. C, thanks for commenting. Unfortunately, my grill doesn't come with a side burner to cook pots or cans. Great suggestion though! Maybe when we get back to fresh corn (still in the husk) season next year, I'll see if I can smoke some corn on the cob with the meats. Thanks for watching, as all comments are appreciated. Check out my new video on 0 to 400 wings!

Hey - since I am in the heart of bratwurst country (Wisconsin), maybe I'll do a smoked brat cook. Great idea! Thanks for watching, and keep commenting, we love it!

@@matthewpeter7068 gotta have it! Plus, gotta have the cookin’ shoes 👞

@@tonysweet9008 thanks for checking out the channel Tony! More content coming. Stay tuned, and the support is appreciated!

@@LostCanuckBBQ I love hearing your voice, great shirts!, and who designed your logo??

@@tonysweet9008 Thanks Tony! I borrowed some of my logo design from my consulting business.

Bby.nzjjbZKiusuiU7​@@LostCanuckBBQ

@@peejay3186 thanks! It was 😋. Stay subscribed. Lots more content coming! Your support is appreciated!!!!!!

@@matthewpeter7068 thanks Matthew! You are the first. Stay subscribed and comment. Lots more videos in the pipeline 😁

@@matthewpeter7068 thanks for your support!!!! Lots more content on the way. Stay tuned 😃

Come on by! I'm making some pork tenderloin on it tonight. I'd wait for the big behemoth that's coming in December!