@@johnwall5324 yeah, the grill pan has been great for cooking small stuff. I use it for brussels sprouts quite often.

I didn't use it as much as I hoped this fall but the times I did fire it up it worked great. I would like it to spit out a bit more heat but I would want that from pretty much any type of patio heater so that isn't specific to this unit. If you are sitting around it or standing within a few feet of it while grilling or hanging out it puts out plenty of heat to take the chill off.

I have cooked plenty of pizzas on a number of different ovens. Most of them launch without any issues but there are occasionally stubborn ones or ones I just flat out screw up. But these pizza ovens are quite forgiving for the disasters like this one and even the bad ones turn out delicious.

@@AlKydaKilla Nope, stays plenty cool underneath. I have used it on plastic tables with no problems too

@@CompleteCarnivore Thank you. Just got one and set next to my solo fire pit on my deck!

Luckily pizza is very forgiving. Worst case scenario is you just fold it up and have a calzone. My poor stone is still recovering though...

If you are already cooking pizzas why not throw in a few wings??? And what wine pairs well with chicken wings?

I haven't had any issues with mine yet. It didn't get a ton of use over the summer and has been under a cover for a couple months now but moving into fall I plan on using it more. Super easy to use and it can definitely throw some heat.

@@davidpaul3821 tri tip is one of my favorite. Hangers can be hit or miss. There can be a big membrane in the middle and if you don't get them cut across the grain they can be tough. But a good hanger steak is hard to beat

@@joeyisonfire Not burnt at all. The rub was Hardcore Carnivore Black which has activated charcoal in it. Gives it a nice black color.

@@timetraveler1973 it was great. Hope the babysitting went well!

@@CompleteCarnivore the babysitting is still going on. i'd rather be asleep :X

I can't remember this one in particular but I have made similar queso on the stove and have never had a problem with it separating when reheating. Don't see any reason this queso would be any different.

@@jesusiscoming4180 I mess up probably 10-20% of my pizzas for some reason or another. They still taste great though!

@@E.Vancina88 It is amazing how you can be cruising along and have good launch after good launch and then out of nowhere one sticks or rips or something.

@@E.Vancina88 And yeah, the Roccbox takes a bit longer than the Ooni. I think overall the Roccbox cooks better pizzas than the Ooni or Solo Stove Pi Prime but since the cook chamber is smaller it is a bit harder to maneuver the pizzas around

I have only used it a handful of times but it does a great job. Not a crazy amount of heat but enough to take the chill off and it covers a good 8-10 foot radius.

@@CompleteCarnivore thanks yeah also did you get the cover? And would you suggest it? I have seen many issues with rust.

@@irrelevantjoker37 I would definitely get the cover. I haven't left it out uncovered but there are places it seems like rain could collect or soak the pellets or something

Awesome. I know a fried egg isn't the best demo of this pan's abilities but I have cooked on this pan multiple times a week in the past 9 months and still love it. I know you will love yours.

Thanks! Definitely the longest video I have made.

I have seen a couple people that have converted theirs to natural gas. Pretty sure you can get a converter on Amazon for $45 or so and I believe it comes with a tool to adjust the orifice as well. So I have never done it but it can be done. And you won't regret getting a pizza oven. They are a blast to cook on and turn out a great pizza. And I just posted a video cooking chicken wings in the Solo Stove so check that one out as well.

Yeah, that first launch wasn't my best moment ever. At least when you mess up a pizza like that it can still taste good!

It is a cut that comes from the bottom of the sirloin. It's popularity started in central California in the Santa Maria area. Very delicious cut! If you can't find one locally you can order them from Porter Road or Snake River Farms

Ur raw

I can’t imagine being dumb enough to comment that

This one was pretty much perfect for my tastes. Pulled it when the fatrsst part was 128 degrees so that part is medium rare and the thinner end was on the high side of medium. That is one of the benefits of a tri tip is you can have many different donenesses to suit different tastes

@@brotherjohnson426 no cap I am. Raw asf🤣 who calls another man raw?

@@Ffhhyfxr54 lol Man??? I'm a polished spruce table with uneven legs. Ur fricking raw man raw af

I have loved this skillet so far. IIRC I gave it one coat of seasoning (just some canola and into the hot oven) and then have just been cooking on it. It still doesn't have the super black seasoning my Lodge skillets have but it is coming along nicely. I have another used 12" Smithey I picked up a couple years ago and have never used (it was a combo with another skillet I really wanted) and the seasoning on that one was really splotchy. One of these days I need to get that one out and take care of it. But overall the 14" Smithey is the pan I reach for most often while cooking now. For yours maybe try a coat or two of seasoning and then just start cooking in it? What type of oil are you using for the seasoning? I know a lot of people recommend flax seed oil but from what I have seen that tends to flake off or look splotchy.

Thanks! Much appreciated.

Generally speaking, yes. A few more coats of seasoning is usually helpful. But it definitely isn't necessary. If you just cook on it the pan will develop seasoning over time.

No, it was delicious. Guessing it was the Gold??? Totally different flavor than any other hot sauce I have ever had.

I’d go 140

Thanks for the comment. I try to keep this channel realistic. And reality is not every cook goes well.

I could probably find room for a couple more