I’m a little bit late to this one but when I was in Hong Kong they had counterfeit everything and you could not tell the difference even watches my jeweler (yes I have a jeweler) had to look at it very very closely. So something as simple as a barbecue could easily be knocked off as for the directions buy one and make copies.hard to say but the instructions look like mine I remembered ?
I know it can be a bit loose fitting but even if legit or not that is a bit far off to start with so might as well feel good about the purchase
my magma is great for smaller things but not enough power to cook a large steak and really get it some crust if that helps your decision cooking say peppers its great hot dogs burgers (two at a time) its great chicken comes out fine just not big huge steaks but to be fair even the snow peak charcoal cant really handle large steaks that well and is more suited to smaller cuts etc. but its not as hot as my charcoal getsI'm torn now between the SnowPeak Gas Grill and the Magma conversion that Honu did. I've got all my gear set up to run on the ubiquitous 1lb propane bottles and I wonder whether the Gas Grill will allow the use of the Kovara adapter. One fuel, that's the goal. Oh and a simple BBQ/grill solution for the burn ban prone west.
I am an open fire enthousiast so I only use a gas grill when open fire is not permitted. The snow peak grill is more a gas griddle than a grill/BBQ in my humble opinion. As a griddle it works well, puts a nice sear on the meat and is easy to clean as is advocated by Snowpeak.So Lennart, what are your thoughts on the grill, since you've had some time with it?
Not the answer you are looking for, but when you skip the adapters and just use gas canisters the GS-220 is excellent at simmering .....Well, I used the SP griddle on the GS-220 yesterday while converted to standard propane with the adjustable Kovia adapters. It kinda sucked. The burners were either off or medium. Burned the crap out of my bacon.
I'll try to turn down the internal regulator on the Kovia adapters to see if I'm just getting too much pressure. Anyone else have any experience with simmering (or lower heat) on the GS-220?