(Part 2) Top products from r/grilling

TL;DR warning

Are you willing to invest in some tools? Do you like Five Guys? (skinny burgers) The fastest burger procedure that I know of is Kenji's Ultra-Smash technique, which makes a pair of thin patties in no time. Takes about a minute per burger (two patties with cheese). Details here:

http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

You can also do a regular smash burger, which is thicker (McDonalds-thin), but takes longer (~1.5 minutes per side, about 3 minutes total per burger):

http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

The advantage of the ultra-smash is that it's super quick & you can toss a piece of cheese to melt between two patties, so you can pump out a ton of burgers in no time. You will need a few tools, namely:

1. A metal cooking surface
   
2. A hi-temp heat source
   
3. A smashing tool
   
4. A high-quality spatula
   
5. A scraper (if doing ultra-smash)
   
6. A cheap IR temp gun
   
7. A cheap digital kitchen scale
   
   It's not rocket science, but getting a proper setup will let you have a workflow that makes cooking for a crowd a breeze. I have a big extended family, so I cook in bulk a lot, but I also use this for just my immediate family because it's so fast to get setup. There is an up-front investment required, but everything you'll buy will pretty much last forever, so it's worth it if you like to eat burgers!
   
   So the first two things you need are a metal cooking surface & a heat source that can pump out a lot of heat. I don't recommend a regular grill because they simply don't get hot enough; you need 600 to 700F to do this. You can either do a compact setup (a 2-burger surface with a single burner) or invest in a quality flat-top setup (more expensive, but lets you do more burgers at once). The ideal surface to do this on is a Baking Steel, which is very expensive. There are knockoffs for cheaper, but I like BS because they have a Griddle version with grooves to catch the grease:
   
   http://www.bakingsteel.com/
   
   You can also do it with cast iron. Lodge has a griddle for $25:
   
   http://www.amazon.com/Lodge-LDP3-Double-Reversible-Griddle/dp/B002CMLTXG
   
   If I'm just doing a single regular smash burger at a time, I use a 12" cast-iron pan. $28:
   
   http://www.amazon.com/Lodge-Cast-Iron-Skillet-L10SK3ASHH41B-12-Inch/dp/B00G2XGC88/
   
   If you do get into cast-iron, read up on this seasoning procedure (i.e. the way to keep it smooth & slippery without Teflon). It's a bit of a pain, but it's worth learning because anything you buy in cast-iron can be handed down to your kids because it lasts forever:
   
   http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
   
   You will want a heavy smashing tool as well. I have this massive 2.5-pound cast-iron press. It fits inside the 12" pan above (but not the 10"). $13:
   
   http://www.amazon.com/Update-International-Heavy-Weight-Hamburger-Commercial/dp/B002LDDKZ6
   
   If you plan on doing ultra-smash burgers, you'll need a scraper. This is the one Kenji recommends, but you can probably find something locally: (Home Depot or Lowes)
   
   http://www.amazon.com/Plextool-Wall-Paper-Stripper/dp/B00AU6GQLQ/
   
   Anyway, getting back to the cooking part: you'll need a hi-temp burner. I like Bayou Burners, they sell them on Amazon. I have an SP10: ($50)
   
   http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ
   
   I use that with my 12" cast-iron pan for when I'm just doing a few burgers for the family. 15 minutes = 5 burgers. You can also slap a flat surface like a cast-iron griddle or Baking Steel on that puppy. Also comes in a square version (not sure how the BTU's compare). I also have some KAB4 burners that I use with my Baking Steel, among other things. More expensive, but larger shell & burner: (more even heat over the cooking surface)
   
   http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/
   
   For cooking more at a time, you can get a cooktop. Blackstone has a 36" cooktop available, but it doesn't get very hot (don't get me wrong, it's an awesome tool, but I've had trouble breaking 500F on mine, which means you're not cooking 1-minute burgers on it, plus the heating is kind of uneven, so you have to work in the hot spots for faster cook times). Also comes in a slightly smaller 28" version (but it's only like $50 less, so it makes more sense to get the full-sized version because you get so much more cooking area). The nice thing with this setup is that for $299 (or a bit less if you shop around at places like Cabela's), you can cook like 20 burgers at a time, it's absolutely insane! I make epic breakfasts on it. Plus it folds up for transport, which is really handy. We use it for all of our family events & holidays:
   
   http://www.amazon.com/gp/product/B00DYN0438
   
   A better version is from Tejas Smokers. They make camping stove carts that have burners built-in & have griddles available separately. They get super hot, downside is the cost: you can easily spend $700 on a nice setup.
   
   https://tejassmokers.com/Camp-Stove-Carts/23
   
   Oh yeah, Blackstone did just come out with a compact outdoor griddle which can run off those little one-pound green tanks if you want. They go for around $99 ($79 if you have an Ace Hardware near you). I have not tried this, but it gets good reviews. I'd be curious to see what kind of temperatures it can achieve:
   
   http://www.amazon.com/Blackstone-Portable-Griddle-Outdoors-Camping/dp/B0195MZHBK
   
   So that's a basic introduction to the cooktops: you need some kind of decently-sized metal surface, a hi-temp burner, a smashing tool, and optionally (but recommended) a scraper. You will also want to get a strong, high-quality spatula. A good one is $32:
   
   http://www.seriouseats.com/2010/07/equipment-the-due-buoi-wide-spatula-my-new-fa.html
   
   Available here:
   
   http://www.duebuoi.it/x/uk_usd/catalog/p/spatulas~805-16x10.html
   
   If you opt for cast-iron, get an infrared temperature gun (doesn't work too well on shiny metal surfaces like steel tho). $17:
   
   http://www.amazon.com/Etekcity-Lasergrip-1080-Non-contact-Thermometer/dp/B00DMI632G/
   
   A cheap digital kitchen scale is useful too, for measuring out the proper amount of meat. $14:
   
   http://www.amazon.com/Ozeri-Digital-Kitchen-Capacity-Stylish/dp/B003E7AZQA/
   
   This collection of tools ensures that you have the proper workflow: a metal surface to cook on, the ability to bring the surface to a high temperature (and know what that temperature is for precise control), the ability to weigh your meat so you can pre-measure out what you need, the ability to smash the burger down, and also to properly scrape it off. Again, it's not rocket science, but if you have a wussy grill or a crappy surface or weak smashing/scraping tools, you're gonna have a bad time. You just need the right setup to pump burgers out fast!
   
   So on to prep. For ultra-smash, you do a pair of 2-ounce ground beef balls. In the tutorial above, they use a mix of meat for 25% fat. I just grab some regular 80/20 ground plus some salt & pepper. For regular smash burgers, do a single 4-ounce ball (optionally 5 ounces...useful if you have a big cooktop for a bunch of burgers at one time & are only doing a single patty per burger). The nice thing is, there's no special prep required for the meat, so you can make all of your burger balls ahead of time. If you have 10 people & are doing ultra-smash, let's say half of them get 2 burgers, so 15 burgers total, or thirty 2oz balls. If you have 20 people & are doing regular smash, again with half getting an extra burger, that's 30 burgers total or thirty 4 or 5oz balls. So that takes care of prep...adjust as needed. If you're feeding mostly dudes, you'll want to add more seconds (and thirds) to the equation.
   
   There are a variety of buns you can get. Crap buns will make for a crap burger. See if you can find potato buns or brioche buns. Those are pretty soft. Buns aren't overly hard to make, but I have yet to find a decent recipe that takes under 40 minutes, so I usually only doing fancy home-baked buns for my family rather than a crowd. Buying 5 or 10 pounds of ground beef & making smash balls out of them will take you all of ten minutes, but making buns can take forever. Here's a good recipe if you want to try it out tho:
   
   http://smittenkitchen.com/blog/2009/07/light-brioche-burger-buns/
   
   Or this, if you wanna get crazy:
   
   http://www.seriouseats.com/2015/05/fresh-cemita-rolls-mexican-sandwich-burger-bun-bread-food-lab-recipe.html
   
   Or this one, nom nom nom:
   
   http://amazingribs.com/recipes/breads/brioche_hamburger_buns.html
   
   But eh, just hit up Sam's/Coscto/BJ's and buy some hamburger buns in bulk, problem solved. Or find a local bakery that has good rolls. There's a good shootout of buns here:
   
   http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html
   
   (continued)

I have mixed feelings about the Costco tri-tips. For one, they are blade tenderized, which I generally avoid. There is increased risk of food contamination with blade tenderization, however I consider it an acceptable risk (similarly, I am willing to cook burgers medium to medium rare). Your mileage may vary, and I would not recommend it if cooking for young children, the elderly, or immunocompromised.

I also had to trim a decent amount of silverskin from one of them.

That said, these did reinforce Costco's reputation for selling Choice beef that approaches Prime quality. These were well-marbled, silky tender, and tasted great.

Next time for the Santa Maria seasoning I will ditch the onion flakes and parsley, as I don't think they did anything of note. Instead I will incorporate a small amount of onion powder, switch to granulated garlic, and finish with fresh chopped parsley after I slice up the meat. I also ordered up some Siberian Porcini Mushroom Powder which I will add for an even deeper umami profile.

The Cindy Lou's Black Label Dry Rub was actually recommended to me for pork chops by John Fuelling at Corner Butcher Shop in La Verne, CA. Not only is it a great butcher shop and grilling depot, but they have a BBQ joint that cooks up good stuff and an exceptionally well-stocked beer fridge. If you're ever in the area, stop by and have some brisket and an IPA.

I tried the Black Label on the tri-tip on a hunch, and it is phenomenal. The only thing I will change next time is to use more rub. I was worried about over salting, but the salt content is low enough that I left a lot of headroom on the table.

Mo's Smoking Pouches are the best thing to happen to gas grills in a long time. The level of versatility you gain with these things will elevate your grill game massively. I am still working on fine tuning the smoke output - They tend to put out a thicker, whiter smoke rather than that thin blue stuff "real" smokers put out when you get them dialed in. Oddly, the flavor is more in line with the real deal than the acrid, bitter notes I expect from whiter smoke. I am not sure why this is, it may be a function of the lean fuel/air mix you get in the bags. More experiments are needed. Long burning, thin blue smoke IS possible with these, I have achieved it a few times. Once I get all the variables figured out you can expect a follow up post with a guide. At this point it's my white whale.

I source all my smoking woods from J.C.'s Smoking Wood Products. He has an excellent selection and the wood is always high quality, consistently sized, and properly dried. I have also had some above and beyond customer service from Jay. He is a good dude and backs his products up. I especially recommend trying out the Wild Black Cherry wood. If you've never messed around with cherrywood the flavor from this stuff is mind blowing.

I think that about sums it up. My hope is that there's enough info here to get folks cooking with woodsmoke on their gasser with nothing more than this guide. Please let me know if you have any questions or comments, and happy grilling!

Great steak, love the knife! My best guess is a Yoshihiro from the hand pounding and damascus steel. Would love more details.

Edit: Snooped through your comments found out it is the "Yoshihiro 16 layer Damascus Gyuto chef knife". For those interested.

Honestly I think your expectations are as bit off to get all that in one. If you want a grill that can do very high heat for searing and low and slow your best bet is a Big Green egg, or in your price range of 500, https://www.amazon.com/Char-Griller-16620-Kamado-Charcoal-Barbecue/dp/B00GJEPTJS

If you want the ease of propane also, then just buy a separate grill that is compact such as https://www.amazon.com/Char-Broil-Performance-2-Burner-Cabinet-Stainless/dp/B01HID4Y7Q

You can actually get both for almost your price point. Will they both last a super long time? Probably not, especially the gas grill.

Your best bet is spend a bit more and get a big green egg and you'll have it for a very long time. Price over time is much better.

Yeah it is this one - I didn’t do much research so I’m not sure if it’s the best but it had good reviews and was cheap enough to try:

LavaLock® 1/2" x 1/8" High Temp Nomex BBQ HT Gasket Smoker Seal, self Stick Grey https://www.amazon.com/dp/B00JO00S04/ref=cm_sw_r_cp_tai_wKEzDb1NAV6QG

Used Barkeeper’s friend, some dish soap and my drill brush to scrub the edges of the grill lid clean.

I think so. Got it from Home Depot a few weeks ago. Looks like HD says the grill is 32" depth assembled but Amazon and the (Classic Accessories Fit Finder)[https://classicaccessories.com/fit-finder/ff-grill?find=cart-grill-weber-spirit-gas-grill-e-310-12899] both say a medium fits it. I definitely have a brand new Spirt E-310 and bought the medium Veranda cover. Hope this helps!

A cast iron skillet will work great if you have one, just set it on the grates. I bought the Weber Plancha for my genesis and it'll give you a nice sear, especially if you put a grill weight on top of it. You can get the griddle as well, but I like the plancha for the side walls which really helps with trying to pickup a bunch of vegetables with your spatula.

I have this one. It works great.

Here is a great review of the popular ones comparing them.

Well, I know you already have a good one now ... but if you are ever in the market for a secondary check out the lavatools javelin. I'm sure it's not quite as good as thermapen, but it's $25 and is the best digital thermometer I've ever used. Miles ahead of stuff that's in retail stores.

https://www.amazon.com/dp/B00OXHQL3Q/ref=asc_df_B00OXHQL3Q5025793/?tag=hyprod-20&creative=395033&creativeASIN=B00OXHQL3Q&linkCode=df0&hvadid=193129986239&hvpos=1o1&hvnetw=g&hvrand=5333425379398329994&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9013526&hvtargid=pla-335441705164

I got a griddle plate for my Weber Genesis, it replaces one of the grates. I don't use it all the time but it's nice to have the flexibility (in the summer if possible I like to cook the entire meal outside to avoid heating up the kitchen). That plate also has a "grill" side which has turned out to be very handy for small veggies like asparagus and slices of onion that are prone to falling through the grate.

While the Smokey Joe is awesome and is my main brat and burger grill, the Weber Go-Anywhere is much better for traveling. If I didn't already have the Joe, I would get one.

My parents have had theirs for about 30 years and still use it as their main grill. Growing up, it was used at least once a week because it was quicker and easier than firing up the Weber kettle.

Is it the plain old kettle and not the Performer? I have the plain old kettle, and I have found the snap-on work table to be invaluable. It has plenty of room for my radio, beer, and cigar rest. I hear some people even use it as a place to put plates and stuff.

The chimney of course is the best accessory you’ll ever get. Some folks like the charcoal baskets, but I really like these for setting up direct and indirect cooking zones.

Good

Better

Best


Personally I have the Weber, and I'm quite happy with it. It's accurate, and quick enough for my needs. The other two are supposedly faster but honestly the difference between 3 and 10 seconds isn't that important to me.

check out "Seven Fires" by Francis Mallmann, fantastic cookbook dedicated to Argentinian grilling.

http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?ie=UTF8&qid=1407540269&sr=8-1&keywords=seven+fires

I leave mine covered all year when not using it.

The key is to not have a cover that drapes to the ground. A few inches of clearance on the bottom will allow airflow.


I use this for my genesis and it fits great, clips to the wheels, and has a 3 year warranty:

https://www.amazon.com/Classic-Accessories-Veranda-Grill-Cover/dp/B000HCNEWM/ref=sr_1_14?s=lawn-garden&ie=UTF8&qid=1495548182&sr=1-14&keywords=grill+cover

https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00NMQGAT4


This one meets all your requirements, it is the one I use and love!

I've found 450° to be the best to a temp of 180-185°. And get a grill rack for wings so that you don't have to turn them!

King Kooker #12WR 12-Slot Leg and Wing Grill Rack for Poultry

https://www.amazon.com/dp/B00CJ6EU36/ref=cm_sw_r_cp_api_i_4ltoDbMNNWN0J

I would suggest buying any of Steve Raichlen's books. The BBQ Bible and How To Grill helped me a lot. Great pics of both techniques and the food.

http://www.amazon.com/gp/aw/d/0761149430/ref=mp_s_a_1_1?qid=1373559052&sr=8-1&pi=SL75

http://www.amazon.com/gp/aw/d/0761120149/ref=mp_s_a_1_4?qid=1373559108&sr=8-4&pi=SL75

Good morning, so dont get the weber q if you are trying to cook beef products between Pittsburgh rare to medium. weber q hits like 450 brand new with lid down.

http://www.amazon.com/Solaire-Everywhere-Portable-Infrared-Grill/dp/B003UNTIG6/ref=sr_1_sc_1?s=lawn-garden&ie=UTF8&qid=1462712846&sr=1-1-spell&keywords=solair+everwhere

notice there is no room to close the grills lid and stimulate convection cooking like the weber products. so you wont be bakin your ny strip. grill each side and remove from heat. grilling a ny strip to med rare, warm center, 6 to 8 minutes total grilling time. body has same grade of stainless as lynx, alfresco, fire magic. body will not breakdown just chillin on the environment. when ceramic ir burner inevitably breaks, order a new burner and pop it in the unit.

once you get used to real infrared, not fake charbroil ir mismarketed, as reak ir. its fake. sst burner offset from grill cavity with concave pan above it. sst gets really hot it turns red. thats not ir, just really hot metal.

I found it! https://www.amazon.com/dp/B00DYN0438/ref=cm_sw_r_taa_E3iExbHYCBVF4. I was expecting it to be way expensive. That's pretty affordable actually.

Would the Weber Rails or the Charcoal Baskets serve the same purpose of a Slow N Sear since you can really direct high heat on one side of the grill and indirect on the other - Or would the Slow N Sear provide some additional control or benefit?

http://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?ie=UTF8&qid=1381986335&sr=8-1&keywords=seven+fires

It's a fun read.

Since you already have a kamado (probably the best most versatile type of grill around) and you just want a gas grill for a quick sear I would suggest you look at a Solarire Everywhere Infrared burner grill - http://www.amazon.com/Solaire-Everywhere-Portable-Infrared-Grill/dp/B003UNTIG6/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1427224586&sr=1-1&keywords=solaire+everywhere


It will run off a 1 pound gas bottle or a big propane tank (with an adapter hose). It can literally be as hot as the sun in just a few minutes. Very portable. Only downside is that it is a bit over yoour budget - it’s closer to $300.

Personally, I don’t really think most gas grills are really any quicker to get up to heat than many charcoal grills.

I have had a lot of luck with this smoke box: https://www.amazon.com/gp/aw/d/B002WJIQGW/ref=mp_s_a_1_1?qid=1465664288&sr=8-1&pi=SY200_QL40&keywords=weber+smoke+box+v&dpPl=1&dpID=31FXa9vXJdL&ref=plSrch

when you run out of those cubes give these a try. much better and a LOT more economical from my experiences

http://www.amazon.com/Rutland-Safe-Starter-Squares-144-Square/dp/B00138MO16/ref=sr_1_1?ie=UTF8&qid=1425829830&sr=8-1&keywords=rutland+fire+starter+squares

Like this guy?

No, of course not. But you can get a metal mesh pouch to smoke wood chips in. It provides a pretty decent smoke flavor.

MOS BBQ Smoke Screen, 1 EA https://www.amazon.com/dp/B008UFE364/ref=cm_sw_r_cp_apa_i_WysmDbD17Y6RH

It’s a stainless steel insert that fits right in the kettle. Has a hole in the center.

Here’s the one I bought off Amazon.

Skyflame Stainless Steel Universal 22" Weber Style Kettle Grill Cooktop with Center Grill Grate https://www.amazon.com/dp/B078M12V91/ref=cm_sw_r_cp_api_i_o57iDbHJV8VB4

$12 on amazon

King Kooker #12WR 12-Slot Leg and Wing Grill Rack for Poultry https://www.amazon.com/dp/B00CJ6EU36/ref=cm_sw_r_cp_apa_i_ajo1CbEDJDT4Q

Even if it isn't, you could add a high temp gasket and it will seal it up. I was reading on someone else's post about the temp difference they got after adding a gasket and it was not insignificant. LavaLock Grill Gasket

http://www.amazon.com/Rutland-Safe-Starter-Squares-144-Square/dp/B00138MO16/ref=sr_1_1?ie=UTF8&qid=1372692127&sr=8-1&keywords=Grill+starters

Well worth it to not mess with even a chimney starter. Throw one (or two, if I'm going to +400f and in a hurry.

I fill the grill about 90% full of charcoal, let the starters get going, then dump the remaining charcoal on top.

I've tried all of the tricks.. Oil soaked paper towels, wax cubes, I own a couple of the chimneys... And always go back to those rutland fire starters.

Found this one a time ago.
https://www.amazon.com/dp/B078M12V91/ref=cm_sw_r_cp_awdb_t1_CU0rCbFN5W8FM

Get yourself a chimney

https://www.amazon.com/Weber-Stephen-Company-7429-Chimney/dp/B07B5BHKDZ/ref=mp_s_a_1_3?adgrpid=59716358287&gclid=CjwKCAjw_YPnBRBREiwAIP6TJx_s11Sx9YzPuiH-khhScpMwFjzgMJLnVFad7ll8jWrF7_8C3s_EjhoCx4wQAvD_BwE&hvadid=274737034996&hvdev=m&hvlocphy=9021973&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=6092931552083787420&hvtargid=aud-647006051489%3Akwd-303301649903&hydadcr=5382_9609156&keywords=charcoal+chimney&qid=1558322755&s=gateway&sr=8-3

https://www.amazon.com/Yoshihiro-Hammered-Damascus-Japanese-Mahogany/dp/B00D6DVTM6

I'm a charcoal guy, but I think you just need this. I believe this would connect to the Weber's hose and adapt to a one pound tank. I've got to think that you get 15 sessions out of a 15 pounder, so a one pound should be close to a single grill session.

https://www.amazon.com/dp/B00KYDJ694/ref=cm_sw_r_cp_api_9CfDybWACMS39

Then you can get this to fill said one pound tank with your 15 pound tank.

https://www.amazon.com/dp/B000AMC5WO/ref=cm_sw_r_cp_api_gGfDybRM6WNMX

How is the Akorn? Tempted to get one during a Memorial Day sale.

What size is yours? I'm thinking of this one:

Char-Griller 16620 Akorn Kamado Kooker Charcoal Barbecue Grill and Smoker, Black https://www.amazon.com/dp/B00GJEPTJS/ref=cm_sw_r_cp_apa_i_9aocBbDRRYHKJ

I think it makes sense to include these things in the scope of this subreddit https://www.amazon.com/Blackstone-Outdoor-Grill-Griddle-Station/dp/B00DYN0438

I do have a weber. I use the smoke box in the link below directly on the flavor bar and im still having issues.

Charcoal Companion Stainless Steel V-Shape Smoker Box For Gas Grill Wood Chips (Long) - CC4066 https://www.amazon.com/dp/B002WJIQGW/ref=cm_sw_r_em_apa_l11TBbFHK0C6G

https://www.amazon.com/Barbecue-Bible-Steven-Raichlen/dp/0761149430

Hey, want to make sure I get what is needed to accommodate the Kettle 26 I am getting this weekend:

• The grill itself, multiple stores same price - $330. https://www.amazon.com/Weber-Original-Kettle-Premium-Charcoal/dp/B00N65AAW4
  
• Chimney starter - $17.
  
• One-Touch cleaning system - comes with the grill.
  
• Grilling kit - 37$ (this one I am not sure about).
  
• Is there a general place that is well known for its prices I should get charcoal from?
  
• Lighter cubes - $4.
  
• Anything else I am missing?
  
  p.s is the PK360 waste of money, or is that price difference is completely justifiable?

Are you just looking for one of these: https://www.amazon.com/Disposable-Throwaway-Cylinder-Converter-Universal/dp/B00KYDJ694

​

Do you ever have trouble with the tank getting too cold?

I have been looking for a few months on and off for one, there are these:

https://www.amazon.com/soldbbq-Stainless-Replacement-Charcoal-Compatible/dp/B07GSVSH3Q/ref=pd_ybh_a_29?_encoding=UTF8&psc=1&refRID=TZYZ59H846WQANBZXP71



https://www.amazon.com/Skyflame-Stainless-Universal-Kettle-Cooktop/dp/B078M12V91/ref=pd_ybh_a_25?_encoding=UTF8&psc=1&refRID=TZYZ59H846WQANBZXP71



There isn't enough reviews but I have been having trouble finding them elsewhere. Let me know if you buy one of these what you think, I am hesitant.