The video you've been waiting for...

[Jaxon]

I went out and shot some video today so I could show you some of the ways the F B (short for fire butler) can be utilized on your Weber 22".
This isn't a "how to" video, just a few minutes out on the deck checkin' it out.  It is NOT the official video of F B (LOL), but I hope to give you a clearer picture of what I've done with it so far.

what may not be included in the clip:
1.  expand the cooking surface
2.  line the hibachi with foil for easier cleanup
3.  there is plenty of room for the fire to breathe with the hibachi in place.  In fact, I have measured almost 450* when I got the fire going good.

*** Note this ***  if you want the hibachi REALLY HOT, put sear plate (the one with all the holes) in place and dump your hot coals thereon.  Give it just a few minutes and it'll get there.
Now, get a bag of popcorn and watch the show...

[tomcrete1]

That's first time I've seen that, what a great idea and a awesome video 

[Jaxon]

That's first time I've seen that, what a great idea and a awesome video 

Thanx, Tom, but I've seen your videos and they ARE awesome.  I'm just a backyard jack.

just sayin'...

[HighOnSmoke]

Excellent video Jack! Just a couple of questions. What about wood? Would you put a chunk or 2 on
the lit and then maybe mix some with the dry charcoal? I am thinking this would be the setup for
a long low and slow.  I did not see anything about wood on the FB channel and haven't seen anyone
inquire yet. Also what did you use to season your wok? I know that FB uses grapeseed oil as he showed
that in his cleaning video. 

I guess I will be doing some experimenting next week when mine gets here. I will be calling or texting you
for help.

[sparky]

Nice video.

[tomcrete1]

That's first time I've seen that, what a great idea and a awesome video 

Thanx, Tom, but I've seen your videos and they ARE awesome.  I'm just a backyard jack.

just sayin'...

Backyard Jack is awesome and has more experience then tomcrete27 any day of the week! 

[tomcrete1]

Just sayin....

[smokeasaurus]

Very good video Jack. I am thinking you could add chips throughout the unlit charcoal to get steady smoke.....whatcha think??

[Jaxon]

Chips Ahoy, Smoke...

I would put chips or chunks throughout if I were going to smoke...pretty much like a conventional setup.  I'm sure Mike will be showing how that's done next week about this time.  I hit the highlights with this video.  As we get more experience with it, I'm sure some great cooks and pics will come forth.

Of all people, I expect the folks on this forum to come up with some great ideas and options for this product.  Like most everything else we use, there are not "rules" are there?  just guidelines...

For seasoning, Mike, I use LARD on cast iron and I used it on the hibachi.  That's a guideline - not a rule.  Just treat it like you would cast iron.

just sayin'...

[FireButler]

     So I am new to the site & first thing is I'd like to introduce myself. I'm Troy Nadal owner & inventor of the Fire Butler. Definitely goin take some time getting used to these forums & these type of websites. So please excuse me if I am not properly set up yet? Or Responding promptly? Or for that matter even in the correct place? It was brought to my attention that the Fire Butler was a topic on Lttbbq so naturally I had to check it out. I will tell you that the respect & just overall courtesy regarding Q&A's of new products & just questions in general is what caught my attention. People on this site are obviously not out to bash other products or speak negative towards one another & for that reason I had to join. Tim Tucker has been great & I couldn't be happier to be a sponsor to this website. Back Yard Jack, Jaxon or Jack or whatever the Jack you call yourself? hahaha! Thankyou so much for your interest in my product. Thankyou for taking the time to put a video together to share. Along with all the others that have been asking about the FB. All that being said, there are a few things Jack touched on that may still be a lil unclear (WITH ALL DUE RESPECT TO YOU JACK. THANKYOU!) I am desperately trying to finish some quick instructional videos on the web. Some might say I have put the cart before the horse? but We are starting to catch it. Regarding the grease pan, typically this is not an issue as Jack mentioned but another simple fix is to put a shallow pan in the lid/hibachi below your food before you foil the pan & simply poke a small hole directly in the center. Personally anything I'm smoking that will drip that much will be cooked in a pan primarily for the au jus & for a simple clean up. Also as Jack mentioned, to stretch foil across the pan will minimize the infared type cook you get while cooking indirect/smoking low & slow. Although, when you would like that infared type cook when smoking/cooking indirect you can also put foil down in the pan & this will make for a much easier clean up as well. As far as the searing/grilling plate (the 6x6 plate with the holes) simply set that in place before you dump your coals in then your ready to grill or use the Hibachi pretty quick. Always treat the Hibachi like your Grandmas old cast iron pan. It must be seasoned initially then kept oiled after each cook. As any new toy there is definitely a slight learning curve with the Fire Butler. So far, All have told me that it only took a few cooks to start getting the hang of it. As most of you on here already know how too, its typically about timing the Fire according to your cook & starting with the proper size Fire. I can do low & slow cooks starting with as lil as about a quart of lit charcoal. One concern that has been brought to my attention is achieving a hotter fire quicker which I have a very simple solution. At the risk of confusing anyone I think I will let this play out for now. I will say its as easy as elevating the lid/hibachi about an 1/8th". Thanks again to all of you! I will gladly answer any ones questions on here or You can contact me personally on my cell. If you would text me ahead of time with your information &/or question if possible? I will call you back to you asap. 352-476-2732. For those interested please visit www.firebutler.com You can Like our Face Book page & search You Tube for videos under Fire Butler. I believe Old Dave may have started the interest here on lttbbq so Thanks to You! & Thanks again to Back Yard Jack! looking forward to keeping up......... Fire Butler

[muebe]

Jack very good video and that looks to be a very well made product. Will be interested in seeing more of your videos about it.

Troy welcome to the forum as a sponsor I am sure you will feel right at home here.

[TMB]

Jack nice video and a good example of how it works!

Once you placed the Hibachi on the grill first thought in my mind was INFRARED cooker and a nice infrared smoker 

[Jaxon]

Jack nice video and a good example of how it works!

Once you placed the Hibachi on the grill first thought in my mind was INFRARED cooker and a nice infrared smoker 

We learned about infra-red many years ago with TBE.  It continues to be such an effective way to to get the job done.

[drholly]

Excellent video, Jack! Great demo and explanation. You are going to love flat top burgers - make 'em thin and get some crispy edges. The hibachi looks like it will be perfect for Philly Cheese Steaks as well - Once I get my Blackstone sold, this will be my next investment!

[RAD]

Nice video Jackson, and I see a true Pittsburgh seared steak coming your way.

Troy, welcome and what you said about the site is why I'm here. I've had the opportunity to meet several members and everyone is great. You can tell by the post that we have a great bunch.