That 600 dollars over a 100 dollar build your own! I wouldn't give 100 dollars for it 👎👎
@jacksonworkshop5 сағат бұрын
@@426superbee4 for what? The cart? Or build my own griddle?
@426superbee46 сағат бұрын
All you need is a 3/16" thick flat sheet of steel, what ever wide size, and > MAKE YOUR OWN for pennies on a dollar > Can use it on a camp fire, wood, or a gas grill
@jacksonworkshop5 сағат бұрын
@@426superbee4 make a video of you making it! I wanna see it!
@Vernonu921 сағат бұрын
Mr Krabs...give me the Krabby Patty formula🍔
@jacksonworkshop20 сағат бұрын
@@Vernonu9 LOL that’s new! 😂. Thanks for watching!
@tracyross67611 күн бұрын
🤣🤣🤣🤣🤣🤣💜
@jacksonworkshop11 күн бұрын
@@tracyross676 we were laughing so hard. Thanks for watching!
@shawnmcdonnell177911 күн бұрын
Awesome Sauce. Good Vid. Be Blessed.
@jacksonworkshop11 күн бұрын
@@shawnmcdonnell1779 thanks so much! I appreciate you!
@shawnmcdonnell177911 күн бұрын
400-500 temp wise. Need an infrared thermometer to test the temp of the Griddle.
@jacksonworkshop11 күн бұрын
@@shawnmcdonnell1779 great advice thanks so much for watching!
@shawnmcdonnell177911 күн бұрын
You can also use Spatula on Spatula. Put the parchment down, cross the Spatula's on it. One flat across it. Then use the other one upright, handle up to smash the other Spatula. Hold for 10-15 secs . Then release. I don't do Smashes bcs I like my thick pub burgers. But I'm told that's a Cardinal Sin if you own a BS and don't do Smashes. 😅 Keep Griddlin'.
@jacksonworkshop11 күн бұрын
@@shawnmcdonnell1779 ya I just didn’t wanna go through the hassle with the spatula! But it definitely works too! Thanks for commenting and watching!!! I appreciate you!
@shawnmcdonnell177912 күн бұрын
I'm new here. I never go over med/high. Spend most of my time on the low range. I always warm up on low tho. Good Vid. Be Blessed. 😊
@jacksonworkshop12 күн бұрын
@@shawnmcdonnell1779 thank you so much for commenting and watching. High is sooooooo hot in these things I rarely do as well. I appreciate you very much! Blessings to you as well!
@Oren061412 күн бұрын
so you throw charcoals away after cooking 4 burgers?
@jacksonworkshop12 күн бұрын
@@Oren0614 I do. I don’t reuse them. But how others use there charcoal is up to them!
@JimmyBurchette13 күн бұрын
I looooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooove dogs
@jacksonworkshop13 күн бұрын
@@JimmyBurchette he appreciates you for watching and commenting! Thank you!
@billsterling579013 күн бұрын
THE Whitest cook ever
@jacksonworkshop13 күн бұрын
@@billsterling5790 it made the family happy all that matters 😂 thanks for watching and commenting! I think? lol. I appreciate you none the less
@bks784214 күн бұрын
Your lid has a hook on it, you don't have to throw it on the ground. I like to take the husk off the corn and roll it right over the coals at the end to get some color/char/flavor. Good video!
@jacksonworkshop14 күн бұрын
@@bks7842 ya I got in a bad habit of doing that. I knew someone would notice eventually lol. I had it fall before and haven’t really used it since. I’ve also knocked off some utensils before. I’ll try and break the habit!!!! Thanks so much for watching and the advice! I appreciate you! I like doing both ways with the corn!
@burtmcgurt358414 күн бұрын
I like your egg spreading method. I have never seen that!
@jacksonworkshop14 күн бұрын
@@burtmcgurt3584 makes them thinner and cook faster! Longer you wait, the more color! Always did the spread in the military and I watched them and learned lol. Thanks for watching and commenting! I appreciate you!
@burtmcgurt358414 күн бұрын
Yeah man, for sure!
@HdHd-hp6qz14 күн бұрын
Do you not use indirect cooking instead then only use the direct cooking for searing.
@jacksonworkshop14 күн бұрын
@@HdHd-hp6qz for burgers, as used in this method it is primarily indirect cooking. I do this to cook the burgers and firm them up a little. As I get close to desired temp, I put them right over the coals for the direct cooking aka searing. Hope this helps! Thanks for watching I appreciate you!
@davidpresta454915 күн бұрын
Looks good, real good 👍
@jacksonworkshop15 күн бұрын
@@davidpresta4549 oh it was! Thanks so much for watching and commenting! I appreciate you!
@soph_sz-xo7pn15 күн бұрын
Yummy!
@jacksonworkshop15 күн бұрын
@@soph_sz-xo7pn thanks so much for watching and commenting! I appreciate you!
@soph_sz-xo7pn13 күн бұрын
@jacksonworkshop your so welcome
@Big_Country84315 күн бұрын
New follower here. I have the exact BS and prep cart setup. I have been wanting to go an omlet. I'll tackle it thos weekend.
@jacksonworkshop15 күн бұрын
@@Big_Country843 I just made a video today on how to make an omelet! Check out how mine turned out on the low setting! If you want less color I’d turn it off just before putting the egg on! Let me know how it turns out!? I appreciate you so much for commenting, watching, and subscribing! Thank you!
@cindychavez539415 күн бұрын
Kissably cute. Kiss that sweet fur baby for me. He reminds me of my dog Bandit!
@jacksonworkshop15 күн бұрын
@@cindychavez5394 oh he’s spoiled rotten! He only gets 1000 a day. Thank you so much for watching and commenting on our video! We appreciate you!
@WJK219816 күн бұрын
GSD are so magnificent!
@jacksonworkshop16 күн бұрын
@@WJK2198 they really are! Thanks for watching and commenting! We appreciate you!
@jacksonworkshop17 күн бұрын
Hey you. Ya you. I appreciate you. For watching my video. My full video. Is on my channel. Please subscribe❤
@jacksonworkshop17 күн бұрын
Anyone relate? Please subscribe!
@tomroper986717 күн бұрын
What brand rice do you use?
@jacksonworkshop17 күн бұрын
@@tomroper9867 thanks so much for watching my video and commenting! I personally don’t like jasmine rice, never have. I always just use a long grain normal white rice, any brand will work! I appreciate you!
@RandeeWilliams18 күн бұрын
Always do your chicken first 👍🏾👍🏾👍🏾 & your vegetables last to keep them crispy 💪🏾💪🏾💪🏾 but looking gud 👍🏾👍🏾👍🏾
@jacksonworkshop18 күн бұрын
@@RandeeWilliams I feel like the chicken takes way less time than vegetables do to get soft. Why do you do this first?
@Kingjay1918 күн бұрын
Damn good video my man
@jacksonworkshop18 күн бұрын
@@Kingjay19 I really appreciate the kind words friend. Thanks so much for watching and taking the time to comment. I really appreciate you!
@mannymrtz494019 күн бұрын
Good cook..😮 Thought about the cheese right before you said it! I like to add jalepenos with my bell pepper n onion, to give a lil kick. Now for the smash burger, or hibachi video?????
@jacksonworkshop19 күн бұрын
@@mannymrtz4940 ya this was just a simple one! I definitely plan on doing sooooo many cooks. Great idea with the Jalepeno! They are so good. I’ll definitely be doing a smash burger video! I make a ton of burgers on the charcoal! Smash burger coming up soon on the blackstone! Thanks for watching and commenting! I appreciate you!
@mannymrtz494019 күн бұрын
Is this in store only deal for bkackstone?
@jacksonworkshop19 күн бұрын
@@mannymrtz4940 I believe it was a in store one only for Lowe’s for the 4th of July. Was a great deal imo! Thanks for commenting and watching my video I appreciate you!
@mannymrtz494019 күн бұрын
Thank you
@jacksonworkshop19 күн бұрын
@@mannymrtz4940 you are welcome and thank you again for watching!
@TheDNW19 күн бұрын
Nice job brother. Just got a 28" myself waiting, for it to get here.
@jacksonworkshop19 күн бұрын
@@TheDNW thanks bro let me know what you think of it when you get it! I appreciate you commenting and watching!
@user-lh3sd5qj7i20 күн бұрын
Love him
@jacksonworkshop20 күн бұрын
@@user-lh3sd5qj7i thank you for commenting and watching! Maverick, Archie, and I appreciate you!
@jacquelinejackson647220 күн бұрын
Yum Yum
@jacksonworkshop20 күн бұрын
@@jacquelinejackson6472 thanks Que
@dreaperez8820 күн бұрын
I think you only have one fan. I’m a fan of you.❤
@jacksonworkshop20 күн бұрын
@@dreaperez88 thank you so much for your kind words! We all appreciate you very much!
@oldmountaindawg459320 күн бұрын
If it weren't for dogs an horses I wouldn't have any adult supervision.😎
@jacksonworkshop20 күн бұрын
@@oldmountaindawg4593 love my dogs so much! They love making daily videos! Thanks for commenting and watching, Archie, Maverick, and I appreciate you!
@peosisin8820 күн бұрын
Two questions, how long does it normally take before you pull them and how long they rest for? Thanks for the video just got a Traeger and trying to learn how to do different stuff with it.
@jacksonworkshop20 күн бұрын
@@peosisin88 thank you so much for watching and commenting I really appreciate it! Question 1: the only TRUE answer is…..it depends. My burgers might not be your size. The only way to know for sure. Is to get a GOOD temp reader. I’m telling you, a good temp reader is game changing. Absolutely no guess work. Question 2: I don’t personally think burgers need to rest long. Typically I wait only like 5-10 min so they aren’t piping hot. Hope this helps!
@Banagal20 күн бұрын
Oh yum!
@jacksonworkshop20 күн бұрын
Thanks so much for watching and commenting! I appreciate you!
@gregboggs472121 күн бұрын
I use Royal Oak, great product.
@jacksonworkshop21 күн бұрын
@@gregboggs4721 Royal oak is great! I use sometimes as well! Thanks for commenting and watching! I appreciate you!
@jeffk412722 күн бұрын
Needs a bigger burger for that bun 😢
@jeffk412722 күн бұрын
Needs more burger to bun ratio 😢
@jacksonworkshop21 күн бұрын
@@jeffk4127 it was a little big but none the less turned out great and everyone was happy! Thanks for watching and commenting I appreciate you!
@Sexytaco7122 күн бұрын
Charcoal choice is important too. B&B and jealous devil are the top brands.
@jacquelinejackson647222 күн бұрын
I’m hangry now!
@jacksonworkshop22 күн бұрын
@@jacquelinejackson6472 thanks Que
@xenowolfxxx452122 күн бұрын
Dogs are cute!
@jacksonworkshop22 күн бұрын
@@xenowolfxxx4521 thank you so much for commenting and watching my video! Maverick and I appreciate you!
@jacksonworkshop22 күн бұрын
Good boy or bad boy?
@SeaCaptBritRob22 күн бұрын
USA is a joke... design other flags
@jacksonworkshop22 күн бұрын
Ugh
@JBirch199024 күн бұрын
Thanks for the video man. I’ve been spoiled with a pit boss and blackstone. But I’m buying me a good ole Weber grill for next to my shop. You really just can’t beat the taste cooking on these!
@jacksonworkshop23 күн бұрын
@@JBirch1990 thanks for your kind words and watching my video! I actually just got a blackstone yesterday! I’ll have a video out soon! Looking forward to using it! I appreciate you
@mariocanabalcanabal595824 күн бұрын
I am From mexico good cooking and fine músic un Spanish buena música y comida fina y deliciosa
@jacksonworkshop24 күн бұрын
@@mariocanabalcanabal5958 thanks so much for watching and commenting. I appreciate you!
@mrbubetube24 күн бұрын
Here's a video of a Craftsman M100 mowing tall thick grass. kzread.info/dash/bejne/iodkx8-lc5urgsY.html If that would bog down your 163cc engine, you need to get your engine checked by a mechanic.
@jacksonworkshop24 күн бұрын
@@mrbubetube hmmm good to know thank you!
@mrbubetube24 күн бұрын
@@jacksonworkshop ya, when you say your engine would bog down, was it going through tougher grass than that? I was really impressed with the M100. I didn't think it would handle that thick grass as well as it did.
@jacksonworkshop24 күн бұрын
@@mrbubetube ya that was very impressive to be honest I just watched it! Mine was about that long. Now that I think about it though I don’t think my grass was discharging out of the side vent piece like that? Perhaps too much build up causing it to bog down? Thoughts?
@jacksonworkshop24 күн бұрын
@@mrbubetube I also think I had my mower on the absolute lowest setting
@mrbubetube24 күн бұрын
@@jacksonworkshop Oh ya, I wouldn't mow tall grass on the lowest setting on any mower. I'd mow it twice, with a high setting on the first cut and a lower setting on the second cut. Plus I'd make sure the blade was sharp. You also need to have a clean deck with no buildup of grass so the fresh cut grass will discharge properly.
@mrbubetube24 күн бұрын
a 163cc engine shouldn't struggle on the average residential lawn. might be something wrong with the mower or your gas. you might want to ask a mower mechanic about that. I've seen the Craftsman M100 mower with a 140cc engine go through thick high grass without bogging down. There's videos of that on youtube.
@jacksonworkshop24 күн бұрын
@@mrbubetube there is nothing “wrong” per say. What I was trying to convey was a very overgrown lawn with this mower on a low setting will struggle. When I first moved in my lawn was overgrown, and this had a tough time on a low setting. Thanks for watching and commenting! I appreciate you!
@alliehunter989624 күн бұрын
Love your dogs.😊 Good vid for us beginners. Do you smoke on the Weber?
@jacksonworkshop24 күн бұрын
@@alliehunter9896 thanks so much for watching and commenting! I make a lot of “shorts” with Maverick my German shepherd. I do smoke with it! I plan on doing videos in the future! Thanks for watching! I appreciate you
@richieh200625 күн бұрын
Great video, mate. My dad swears by his Weber. He loves it. Much love, from the UK, brother. I've subscribed. Please make more BBQ videos. And please excuse my profile photo. One person gave me a bit of crap on here. I just like the design. I promise I'm a friendly.
@jacksonworkshop25 күн бұрын
@@richieh2006 thanks so much brother. It’s truly amazing to me my videos have reached you. I love makin the videos and am grateful you have commented and watched! I appreciate you! Jeff
@jacksonworkshop25 күн бұрын
@@richieh2006 I just saw the edited comments! I plan on doing as much videos as I can! I try and post daily content. However, sometimes it’s not barbecue. Tough with a full time job and family. But certainly plan to as often as physically possible! I also plan on getting a blackstone or similar in the near future!
@richieh200625 күн бұрын
@@jacksonworkshop Please do, upload more. I’ll try share your content when I can. I’ve just discovered your channel so I’ll check out your other videos. I’ll show my dad this one after work today!
@jacksonworkshop24 күн бұрын
@@richieh2006 thanks so much I appreciate you!
@Davidandjewlsfoodreviews-yq5nd27 күн бұрын
You said meat down twice but the first one you wrapped meat up not down
@jacksonworkshop26 күн бұрын
@@Davidandjewlsfoodreviews-yq5nd you’re the first one too notice!! I actually caught this as well but fixed it off camera. Was pretty frustrating! Thanks for watching and commenting I appreciate you!
@robhawthorne689227 күн бұрын
😮 $3.84 a pound! Perdue leg quarters are $0.88 a pound here..
@jacksonworkshop27 күн бұрын
@@robhawthorne6892 whatttt where at? Thanks for watching and commenting I appreciate you!
@robhawthorne689227 күн бұрын
@@jacksonworkshop ..Walmart and other local grocery stores in Delaware
@jacksonworkshop27 күн бұрын
@@robhawthorne6892 send me some chicken 😂😂😂
@robhawthorne689227 күн бұрын
@@jacksonworkshop .. check around your area for local butchers.. a few in my area run weekend specials.. I have picked up 40 pound cases of boneless skinless chicken breast for $1 a pound.. 5-7 pound Tri-Tip for $20 each..
Пікірлер
That 600 dollars over a 100 dollar build your own! I wouldn't give 100 dollars for it 👎👎
@@426superbee4 for what? The cart? Or build my own griddle?
All you need is a 3/16" thick flat sheet of steel, what ever wide size, and > MAKE YOUR OWN for pennies on a dollar > Can use it on a camp fire, wood, or a gas grill
@@426superbee4 make a video of you making it! I wanna see it!
Mr Krabs...give me the Krabby Patty formula🍔
@@Vernonu9 LOL that’s new! 😂. Thanks for watching!
🤣🤣🤣🤣🤣🤣💜
@@tracyross676 we were laughing so hard. Thanks for watching!
Awesome Sauce. Good Vid. Be Blessed.
@@shawnmcdonnell1779 thanks so much! I appreciate you!
400-500 temp wise. Need an infrared thermometer to test the temp of the Griddle.
@@shawnmcdonnell1779 great advice thanks so much for watching!
You can also use Spatula on Spatula. Put the parchment down, cross the Spatula's on it. One flat across it. Then use the other one upright, handle up to smash the other Spatula. Hold for 10-15 secs . Then release. I don't do Smashes bcs I like my thick pub burgers. But I'm told that's a Cardinal Sin if you own a BS and don't do Smashes. 😅 Keep Griddlin'.
@@shawnmcdonnell1779 ya I just didn’t wanna go through the hassle with the spatula! But it definitely works too! Thanks for commenting and watching!!! I appreciate you!
I'm new here. I never go over med/high. Spend most of my time on the low range. I always warm up on low tho. Good Vid. Be Blessed. 😊
@@shawnmcdonnell1779 thank you so much for commenting and watching. High is sooooooo hot in these things I rarely do as well. I appreciate you very much! Blessings to you as well!
so you throw charcoals away after cooking 4 burgers?
@@Oren0614 I do. I don’t reuse them. But how others use there charcoal is up to them!
I looooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooove dogs
@@JimmyBurchette he appreciates you for watching and commenting! Thank you!
THE Whitest cook ever
@@billsterling5790 it made the family happy all that matters 😂 thanks for watching and commenting! I think? lol. I appreciate you none the less
Your lid has a hook on it, you don't have to throw it on the ground. I like to take the husk off the corn and roll it right over the coals at the end to get some color/char/flavor. Good video!
@@bks7842 ya I got in a bad habit of doing that. I knew someone would notice eventually lol. I had it fall before and haven’t really used it since. I’ve also knocked off some utensils before. I’ll try and break the habit!!!! Thanks so much for watching and the advice! I appreciate you! I like doing both ways with the corn!
I like your egg spreading method. I have never seen that!
@@burtmcgurt3584 makes them thinner and cook faster! Longer you wait, the more color! Always did the spread in the military and I watched them and learned lol. Thanks for watching and commenting! I appreciate you!
Yeah man, for sure!
Do you not use indirect cooking instead then only use the direct cooking for searing.
@@HdHd-hp6qz for burgers, as used in this method it is primarily indirect cooking. I do this to cook the burgers and firm them up a little. As I get close to desired temp, I put them right over the coals for the direct cooking aka searing. Hope this helps! Thanks for watching I appreciate you!
Looks good, real good 👍
@@davidpresta4549 oh it was! Thanks so much for watching and commenting! I appreciate you!
Yummy!
@@soph_sz-xo7pn thanks so much for watching and commenting! I appreciate you!
@jacksonworkshop your so welcome
New follower here. I have the exact BS and prep cart setup. I have been wanting to go an omlet. I'll tackle it thos weekend.
@@Big_Country843 I just made a video today on how to make an omelet! Check out how mine turned out on the low setting! If you want less color I’d turn it off just before putting the egg on! Let me know how it turns out!? I appreciate you so much for commenting, watching, and subscribing! Thank you!
Kissably cute. Kiss that sweet fur baby for me. He reminds me of my dog Bandit!
@@cindychavez5394 oh he’s spoiled rotten! He only gets 1000 a day. Thank you so much for watching and commenting on our video! We appreciate you!
GSD are so magnificent!
@@WJK2198 they really are! Thanks for watching and commenting! We appreciate you!
Hey you. Ya you. I appreciate you. For watching my video. My full video. Is on my channel. Please subscribe❤
Anyone relate? Please subscribe!
What brand rice do you use?
@@tomroper9867 thanks so much for watching my video and commenting! I personally don’t like jasmine rice, never have. I always just use a long grain normal white rice, any brand will work! I appreciate you!
Always do your chicken first 👍🏾👍🏾👍🏾 & your vegetables last to keep them crispy 💪🏾💪🏾💪🏾 but looking gud 👍🏾👍🏾👍🏾
@@RandeeWilliams I feel like the chicken takes way less time than vegetables do to get soft. Why do you do this first?
Damn good video my man
@@Kingjay19 I really appreciate the kind words friend. Thanks so much for watching and taking the time to comment. I really appreciate you!
Good cook..😮 Thought about the cheese right before you said it! I like to add jalepenos with my bell pepper n onion, to give a lil kick. Now for the smash burger, or hibachi video?????
@@mannymrtz4940 ya this was just a simple one! I definitely plan on doing sooooo many cooks. Great idea with the Jalepeno! They are so good. I’ll definitely be doing a smash burger video! I make a ton of burgers on the charcoal! Smash burger coming up soon on the blackstone! Thanks for watching and commenting! I appreciate you!
Is this in store only deal for bkackstone?
@@mannymrtz4940 I believe it was a in store one only for Lowe’s for the 4th of July. Was a great deal imo! Thanks for commenting and watching my video I appreciate you!
Thank you
@@mannymrtz4940 you are welcome and thank you again for watching!
Nice job brother. Just got a 28" myself waiting, for it to get here.
@@TheDNW thanks bro let me know what you think of it when you get it! I appreciate you commenting and watching!
Love him
@@user-lh3sd5qj7i thank you for commenting and watching! Maverick, Archie, and I appreciate you!
Yum Yum
@@jacquelinejackson6472 thanks Que
I think you only have one fan. I’m a fan of you.❤
@@dreaperez88 thank you so much for your kind words! We all appreciate you very much!
If it weren't for dogs an horses I wouldn't have any adult supervision.😎
@@oldmountaindawg4593 love my dogs so much! They love making daily videos! Thanks for commenting and watching, Archie, Maverick, and I appreciate you!
Two questions, how long does it normally take before you pull them and how long they rest for? Thanks for the video just got a Traeger and trying to learn how to do different stuff with it.
@@peosisin88 thank you so much for watching and commenting I really appreciate it! Question 1: the only TRUE answer is…..it depends. My burgers might not be your size. The only way to know for sure. Is to get a GOOD temp reader. I’m telling you, a good temp reader is game changing. Absolutely no guess work. Question 2: I don’t personally think burgers need to rest long. Typically I wait only like 5-10 min so they aren’t piping hot. Hope this helps!
Oh yum!
Thanks so much for watching and commenting! I appreciate you!
I use Royal Oak, great product.
@@gregboggs4721 Royal oak is great! I use sometimes as well! Thanks for commenting and watching! I appreciate you!
Needs a bigger burger for that bun 😢
Needs more burger to bun ratio 😢
@@jeffk4127 it was a little big but none the less turned out great and everyone was happy! Thanks for watching and commenting I appreciate you!
Charcoal choice is important too. B&B and jealous devil are the top brands.
I’m hangry now!
@@jacquelinejackson6472 thanks Que
Dogs are cute!
@@xenowolfxxx4521 thank you so much for commenting and watching my video! Maverick and I appreciate you!
Good boy or bad boy?
USA is a joke... design other flags
Ugh
Thanks for the video man. I’ve been spoiled with a pit boss and blackstone. But I’m buying me a good ole Weber grill for next to my shop. You really just can’t beat the taste cooking on these!
@@JBirch1990 thanks for your kind words and watching my video! I actually just got a blackstone yesterday! I’ll have a video out soon! Looking forward to using it! I appreciate you
I am From mexico good cooking and fine músic un Spanish buena música y comida fina y deliciosa
@@mariocanabalcanabal5958 thanks so much for watching and commenting. I appreciate you!
Here's a video of a Craftsman M100 mowing tall thick grass. kzread.info/dash/bejne/iodkx8-lc5urgsY.html If that would bog down your 163cc engine, you need to get your engine checked by a mechanic.
@@mrbubetube hmmm good to know thank you!
@@jacksonworkshop ya, when you say your engine would bog down, was it going through tougher grass than that? I was really impressed with the M100. I didn't think it would handle that thick grass as well as it did.
@@mrbubetube ya that was very impressive to be honest I just watched it! Mine was about that long. Now that I think about it though I don’t think my grass was discharging out of the side vent piece like that? Perhaps too much build up causing it to bog down? Thoughts?
@@mrbubetube I also think I had my mower on the absolute lowest setting
@@jacksonworkshop Oh ya, I wouldn't mow tall grass on the lowest setting on any mower. I'd mow it twice, with a high setting on the first cut and a lower setting on the second cut. Plus I'd make sure the blade was sharp. You also need to have a clean deck with no buildup of grass so the fresh cut grass will discharge properly.
a 163cc engine shouldn't struggle on the average residential lawn. might be something wrong with the mower or your gas. you might want to ask a mower mechanic about that. I've seen the Craftsman M100 mower with a 140cc engine go through thick high grass without bogging down. There's videos of that on youtube.
@@mrbubetube there is nothing “wrong” per say. What I was trying to convey was a very overgrown lawn with this mower on a low setting will struggle. When I first moved in my lawn was overgrown, and this had a tough time on a low setting. Thanks for watching and commenting! I appreciate you!
Love your dogs.😊 Good vid for us beginners. Do you smoke on the Weber?
@@alliehunter9896 thanks so much for watching and commenting! I make a lot of “shorts” with Maverick my German shepherd. I do smoke with it! I plan on doing videos in the future! Thanks for watching! I appreciate you
Great video, mate. My dad swears by his Weber. He loves it. Much love, from the UK, brother. I've subscribed. Please make more BBQ videos. And please excuse my profile photo. One person gave me a bit of crap on here. I just like the design. I promise I'm a friendly.
@@richieh2006 thanks so much brother. It’s truly amazing to me my videos have reached you. I love makin the videos and am grateful you have commented and watched! I appreciate you! Jeff
@@richieh2006 I just saw the edited comments! I plan on doing as much videos as I can! I try and post daily content. However, sometimes it’s not barbecue. Tough with a full time job and family. But certainly plan to as often as physically possible! I also plan on getting a blackstone or similar in the near future!
@@jacksonworkshop Please do, upload more. I’ll try share your content when I can. I’ve just discovered your channel so I’ll check out your other videos. I’ll show my dad this one after work today!
@@richieh2006 thanks so much I appreciate you!
You said meat down twice but the first one you wrapped meat up not down
@@Davidandjewlsfoodreviews-yq5nd you’re the first one too notice!! I actually caught this as well but fixed it off camera. Was pretty frustrating! Thanks for watching and commenting I appreciate you!
😮 $3.84 a pound! Perdue leg quarters are $0.88 a pound here..
@@robhawthorne6892 whatttt where at? Thanks for watching and commenting I appreciate you!
@@jacksonworkshop ..Walmart and other local grocery stores in Delaware
@@robhawthorne6892 send me some chicken 😂😂😂
@@jacksonworkshop .. check around your area for local butchers.. a few in my area run weekend specials.. I have picked up 40 pound cases of boneless skinless chicken breast for $1 a pound.. 5-7 pound Tri-Tip for $20 each..
Dang bud. Very productive 🙄