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

I don't know if I am a huge fan of the chainmail scrubbers. Most of the cast iron manufacturers sell them so they won't ruin the pans but I have never had the use for that much scrubbing. A stiff brush is what I usually use. Something like a Scrub Daddy works surprisingly well or even just a scotch brite sponge. But many times just a paper towel does the trick on a well seasoned pan.

It won't damage cast iron. I've been using Dawn and chainmail or steel wool on cast iron for 40 years or more. When it's clean just put that Avocado oil on the paper towel and rub it down. Takes a whole minute. The cast iron will look new next time you use it. BTW Avocado oil is very healthy for humans and the smoke point of refined Avocado is 510-520 F. Butter and many other fats start the smoke at 350 F to 450 on other oils. It's an easy choice. Avocado is the answer.

I will have to try some of the black lime from Burlap and Barrel. I have heard of them before and they look like they have some great stuff. It is an awesome flavor that would add some nice complexity to even simple dishes. Not sure on the ethnicity of the team at FYR but yeah, there are some pretty noticeable Middle-Eastern and Persian flavors in some of the sauces which I think is a nice change from most hot sauces on the market.

Yeah, 2 minutes is probably a bit more accurate. I have had some cook in 90 seconds before but in some of my longer videos the real time is a bit closer to 2 minutes than 90 seconds. But this oven does cook a great pizza.

So if you are going to disparage the product give some details. Their pans get almost all 5 star reviews. That means you are in a very small minority

I still use the knives almost daily. And honestly I haven't used the silverware yet. It is still boxed up and ready to go for a special occasion. But I will say it does have a great feel and some good heft to it. Definitely feels like some high end forks, spoons, etc. and not cheap stuff.

For preheating definitely crank it up all the way. When I cook the pizza I try to remember to turn the head down a bit when I put the pizza in and then turn it back up between pizzas. I don't always remember to so that though.

Thank you. Still confused on the dial. There is the fire or ignite image at the highest setting. Then the bars are white as you dial it down, but then they go red again. The red setting in the middle makes the flame go the highest I think. So after igniting, I'd like to get it up to 800-850 degrees. Would that be the red bars in the middle and then turn down from there. I can't find any info on the dial online. Thank you!!

@@MichaelWalkerk The hottest setting will be at basically 9:00 on the dial. 6:00 will be the less hot setting. So basically where the dial is right after the ignite click is where you want to put it when preheating.

Love it! Hope you enjoy cooking on yours as much as I do on mine. My most recent video is cooking chicken wings in a pizza oven so be sure to check that one out.