Is this the coolest grill on the market right now?

Byamazingfoodstv


Taking a closer look at this new grill called The Caveman…

info@thecavemangrill.nl

X’s social media
Follow me on instagram –
Share your pictures or ask me questions on my facebook forum –
Like my facebook page –
Follow me on twitter –

BBQ gear that I use every day:
1. Chef’s knife – (Germany) / (USA)
2. Cutting Board – (Germany) / (USA)
3. Barbecue tong – (German) / (USA)
4. Kitchen Torch – (Germany) / (USA)
5.Thermometer – (Germany) / (USA)

source

Similar Posts

47 Comments

  8. I bought this as my first propane grill. It's been a fun, learning experience https://www.youtube.com/post/UgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.

  19. I've never liked the V shaped grill. I love it when the fat/juices fall onto the fire log….that releases flavor back up into the meat via smoke. Plus, I've seen those drip collection slots catch on fire….terrible options with Santa Maria grills.

  23. 🤣🤣🤣 the cheapest one is around €3000 you are having a joke and laughing all the way to the bank! A grill that comes without the built on brick base and without wheels but everything is the same maybe a little bit less built quality is around £250!!! And building the brick base and adding wheels will cost probably about £100 max. So ya wow!!!

  24. Yo creo que la mejor manera de hacer un asado es a la estaca, al palo o como se quiera llamar a un pedazo de carne, con hueso si es mejor (el mejor corte) en forma VERTICAL y solo cocinandose con fuego, osea madera quemandose a los costados…lo demas, es comercial como este producto…y nunca te dicen las contras que tiene cocinarlo asi en forma HORIZONTAL…particularmente dos, la primera que un 50% te lo cocina esos fierros calientes y la segunda en contra es que el otro 50% es grasa derretina que cae sobre las brasas provocando un ahumado de grasa quemada que queda impregnada en la misma carne…y nada mas, porque ya me enoje…saludos desde La Patagonia Argentina, salud.

  31. These santa maria's all have a problem, you can't get the grill right next to the coals. This is important because you might not have a lot of wood, or do not want to spend too much wood cooking, this would make it faster to cook too or fine tune your cooking to the max. And this would make it easier, it your fire is running really low and you don't want to ignite it again and from this having to wait longer hours. Also, the closer the meat is to the fire the more smoke it will take.

Leave a Reply