This Is Finally Happening

CTMike

HeavyG said:

@CTMike I was wondering about how this part of your slab as it appears to have a void underneath it where exposed soil and some grass is growing underneath it:

Excavated out underneath this, and poured a little more concrete. Had to do this since we changed where the drop-in cooler is going to go. 

CTMike

Smolder said:

CTMike said:

Got a little more work done today, brutal conditions considering is 95 F plus stupid high humidity. Finished the alcove for the grill, covered it with rock board, and then set the grill in place to see how we did on the alcove. Pretty good overall.

The grill looks like it’s sitting proud because there will be a 2” concrete counter top installed. Then pulled the grill back out, and mudded all the joints. Once dry, it will get coated with Redgard to waterproof it. Then the grill will get semi-permanently installed until it is time to install the counter top. That will make Val happy as she won’t light an Egg. 

You're going to love the Lion. I incorporated it into my cook area. It's one solidly built grill. Pretty much 100% stainless. Cook area is progressing nicely. Happy building!

Used the Lion tonight to spin a couple of yardbirds. Afterwards I put all four burners on high to burn off all the gunk. Went back out after 15 minutes and the built-in thermo was wrapped past 600 F (highest point on the scale). Estimate it was about 800 F assuming the scale is linear. This thing might become my new searing station for reverse sears. 

NorthPilot06

Blasphemy, I know, but nice gassers get hot fast. Just beware, at temps that high I get a lot of flare-ups even though there’s an induction element separating the flames!  I’ve found that 550 or so works really well, and it’s easy to dial in that temp while the egg is completing the reverse sear