What Matters Most in an Open-Fire Cooking Grill: Size, Space, and Smoke | America’s Test Kitchen
Gone are the days of cooking over a campfire; now you can upgrade a fire pit into a genuine grill. Today, Adam Ried and Julia Collin Davison discuss which open-fire grills deliver in terms of pit size and capacity, which feature grates with plenty of surface area, and which allow for the best control of temperature and smoke.
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True outdoor cooking is done over coals, not burning wood…just ask any pit master 😉
yeah what a pleasure to see you guys
🎉🎉🎉🎉🎉
❤❤❤❤❤
Always a pleasure to see you guys together. Thank you!
try a truck rim and a grate from an old cook stove . the money u save will pay for the food u cook !
Something to keep in mind about anything "smokeless" whether it is a cooking pit, a grill, or a firepit/place: Smoke (and ash) are just unspent fuel. That's it, just wood or whatever that didn't burn completely in the main fire. The hotter the fire the less unspent fuel is left to smoke you out. But the downside of that is the hotter the fire the faster it burns through its fuel. You need to balance that when managing your fire. Hotter fire = less smoke but shorter time enjoying it (or using more fuel), lower fire = more smoke but more time enjoying it (or using less fuel).
Julia finally looks female! You go !! I've said it for years that she need bangs and a softer look.
If your logs are sticking out it means you cut them too long.
That's awesome! If my money ever gets right one of these days I wouldn't mind getting one! 🫘🍞☕️
and ten times more expensive…
Campfire cooking for $720. Seriously?
Thanks . Good info ❤❤❤
Why are 'gone are the days of cooking over a campfire'? Do we have to spend money for something no better?
They're not smokeless. They're smoke-less.
Julia! Whoa gal. The new hair style is on fire 🔥. As hot as the subject of this video.
My dad made a swinging grill for our camp fire.
💵💵🍖🍖🍖🍖🍖💵💵