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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

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Smokenator(SN) vx SnS

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  • Top | #1

    Smokenator(SN) vx SnS

    I would like to compare these two Platinum rated accessories for the Weber kettles. First the SN extends less into the kettle. Allowing a larger smoking area. It will hold 5-6 hours of coals. And as suggested on their forum a larger water pan hold a quart of water equal to the SNS. The SNS extends 1.5 inches more into the kettle than the SN a significant amount when smoking a large brisket or 2 butts. The SnS is only 8 1/2" wide barely wide enough for any steak I cook and if your smoking why would you heat it up to sear a steak. While it holds more coals and can for a smoke an extra 2 two hours really doesn't mean a lot to me. I'll keep my SN for smoking and build a hot fire for a reverse sear for cooking steaks.
    Last edited by mountainsmoker; July 16th, 2019, 01:11 AM.

  • Top | #2
    mountainsmoker Before the SnS came out I was too cheap to buy the Smokenator so I used a couple of fire brick and a loaf pan to try and replicate the Smokenator...and it worked for me at the time. The beauty of the fire bricks was I could adjust them for the amount of charcoal I wanted to use at the time. Once the SnS came out I purchased one and found it was more efficient than my fire brick method, especially for the long, low and slow cooks. These days I have relegated the SnS to the 22" Weber and use the 26.75" Weber for my everyday cooks. I have ditched the fire bricks, but I still bank the charcoal to one side in the 26.75" so I have more searing room than what a SnS will provide.

    Comment


    • Top | #3
      You're certainly entitled to your opinion and have every right to buy whatever product you want. Just wanted to fact check your statement so others are not misled. First the Smokenator was given a Silver review by Max Good while the SNS was given Platinum, not both.

      Secondly, numerous other organizations have given the SNS better ratings and reviews such as the Weber Kettle Club;

      http://weberkettleclub.com/blog/2018...-buyers-guide/

      and the Smoked BBQ Source;

      https://www.smokedbbqsource.com/setu...l-for-smoking/

      as well as several YouTube comparison videos. Again you have every right to an opinion, let's just keep things factual. Numerous sources would disagree with your assessment. To each his own.

      Comment


      • Top | #4
        Originally posted by mountainsmoker View Post
        I would like to compare these two Platinum rated accessories for the Weber kettles. First the SN extends less into the kettle. Allowing a larger smoking area. It will hold 5-6 hours of coals. And as suggested on their forum a larger water pan hold a quart of water equal to the SNS. The SNS extends 1.5 inches more into the kettle than the SN a significant amount when smoking a large brisket or 2 butts. The SnS is only 8 1/2" wide barely wide enough for any steak I cook and if your smoking why would you heat it up to sear a steak. While it holds more coals and can for a smoke an extra 2 two hours really doesn't mean a lot to me. I'll keep my SN for smoking and build a hot fire for a reverse sear for cooking steaks.
        Not sure this has to be an either-or. Both work, and you can cook just fine without them if you don't want to pay for the convenience they offer.

        Comment


        • Top | #5
          mountainsmoker I have been averaging 10-12 hours at 225F smoking overnight with my Slow 'N Sear, using good quality hardwood charcoal. I only see reload times of 7-8 hours with standard economy briquettes. I'll take sleeping overnight while my brisket or butts cook, versus getting up to check the fire.

          The other thing you are missing is that the easy of reloading the Smokenator versus the SnS. The Smokenator pretty much requires you to pull all of it out, I would imagine, since it is holding the charcoal against the sidewall of the kettle. The SnS, you can rake the coals to one end, and refuel quickly.

          The other issue that I've read over on the Weber Kettle Club is relating to the fact that the Smokenator uses the sidewall of the kettle to hold the charcoal. Apparently, some people have found that to warp the kettle or damage it over time, especially using lump charcoal. The SnS gives you an extra wall between the fire and the side of the kettle - I try to leave a slight gap between them just to keep the heat away from the kettle side wall.

          As far as searing, I've not personally seen a steak that is larger than the SNS! Maybe you were turning them the wrong way, haha. My process for steaks is to light a chimney of charcoal, and dump it in the SNS. I then let the steaks come up to temp (120ish) on the far side of the kettle, away from the SNS. Once they hit that temp, I open the lid, and start flipping the steaks directly over the still red hot coals in the SNS, and get a nice sear on them. They are done at 135 (145 for my wife!).

          Comment


          • Dadof3Illinois
            Dadof3Illinois commented
            Editing a comment
            Try wearing your steaks over the hot chimney before dumping the coals into the SnS. I’ve been doing this for steaks and even burgers. I seem to always over cook if I sear at the end,

        • Top | #6
          A few observations, with the caveat that I own a SNS XL and have never used a smokenator (just read about it and watched videos of it in action):
          • The design of the SNS with the vertical water reservoir seems superior, as it provides both moisture AND a thermal barrier reducing hot spots. I have placed meat right up to the edge of it and noticed no ill effects due to higher heat exposure.
          • It certainly looks like the SNS is easier to refill if needed, particularly if you own the EasySpin grate. Given the advertised smoke time, the Smokenator would also need to be refilled more often on longer smokes (butts, briskets, etc.) compounding the issue. I've only had to refill my SNS XL once, when I was cooking three pork butts. This, to me, is a big advantage.
          • You posed the question "...if your smoking why would you heat it up to sear a steak"? My answer would be, for a reasonably thick steak (1.5 - 2", and it really wouldn't even have to be just a steak as I've done this with a prime rib roast) I'd prefer to slowly bring it up to temp prior to a reverse sear. The SNS allows for all of this on the same load of fuel, just open up that lid and let 'er breathe for a few minutes before searing. And (yet another accessory win) the custom cut grill grates on top of the SNS make for a screaming hot sear zone. Sure you can accomplish this other ways as you noted, but you asked the question, that'd be my answer.

          FWIW

          Comment


          • Top | #7
            I posted this comment on another thread:


            The biggest difference for me between the Smokenator and the SnS is the versatility. The Smokenator is designed exclusively for smoking and it does a good job of it. It also leaves a bit more real estate on the grate for more meat. That's where the advantages end. When I used the Smokenator over the first four hours I'd have added water 4 times and knocked the ash off with that little rod twice. With the SnS over the first four hours I do nothing save for maybe a couple of vent adjustments but that was the case with the Smokenator too. As a smoker with the SnS it runs longer before needing to refuel and refueling is much easier than the Smokenator.

            Now, here is the really important part, at least for me: The SnS also excells at 2-zone grilling. I don't know about the rest of you but I do a lot more grilling than smoking. Now, you might say, 'That's what the charcoal baskets are for.' I suppose. A couple of problems with that though. One, the baskets are designed to build a fire on both sides with the meat in the middle. I've found the kettle cooks better with the fire at one side and the food at the other and put the top vent opposite the fire. Also, because the SnS channels the heat from the fire directly up it creates a nuclear hot sear zone, which is optimal. Some higher end gas grills have an infrared burner for the same purpose.

            Comment


            • FireMan
              FireMan commented
              Editing a comment
              Yup! My thoughts exactly, all of em. 🕶

          • Top | #8
            Originally posted by Troutman View Post
            You're certainly entitled to your opinion and have every right to buy whatever product you want. Just wanted to fact check your statement so others are not misled. First the Smokenator was given a Silver review by Max Good while the SNS was given Platinum, not both.

            Secondly, numerous other organizations have given the SNS better ratings and reviews such as the Weber Kettle Club;

            http://weberkettleclub.com/blog/2018...-buyers-guide/

            and the Smoked BBQ Source;

            https://www.smokedbbqsource.com/setu...l-for-smoking/

            as well as several YouTube comparison videos. Again you have every right to an opinion, let's just keep things factual. Numerous sources would disagree with your assessment. To each his own.
            I think we have talked about facts vs opinions here before... lmao

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            Comment


            • Steve R.
              Steve R. commented
              Editing a comment
              My mind is made up, so don't try to confuse me with facts!

            • Attjack
              Attjack commented
              Editing a comment
              Those are all opinions.

          • Top | #9

            Comment


            • grantgallagher
              grantgallagher commented
              Editing a comment
              Maybe im too young, but i prefer the pun from die hard 2 where mclane has to send a fax and flashes the wedding ring. “Just the fax maam, just the fax”

          • Top | #10
            Originally posted by jfmorris View Post
            mountainsmoker I have been averaging 10-12 hours at 225F smoking overnight with my Slow 'N Sear, using good quality hardwood charcoal. I only see reload times of 7-8 hours with standard economy briquettes. I'll take sleeping overnight while my brisket or butts cook, versus getting up to check the fire.
            @jfmoris as a guy who just got a SnS can you provide an example of "quality hardwood charcoal" versus "standard economy briquettes"? I have using Kingsford blue bag to date, but would be interested in experimenting with other brands.

            Comment


            • efincoop
              efincoop commented
              Editing a comment
              Thank you gentlemen! I may try some lump charcoal as I have some for my Vision kamado. I suspect it may burn a little hotter & require some experimentation with the vent settings, but part of the fun is the experimentation factor!

            • Huskee
              Huskee commented
              Editing a comment
              I'd just stick with KBB, works well, repeatable results, cheap. You certainly can use more expensive lump or other premium charcoals, But you might find it to be a waste of money versus the gain in results that you'll see.

            • Troutman
              Troutman commented
              Editing a comment
              I thought we had a post on this about a year or so ago. The conclusion from what I recall is that the lump, having so many dissimilar shapes, left too many air pockets and didn't work well in the SNS. Made sense to me at the time, stick with briquettes.

          • Top | #11
            I don't know how others feel about them, but I have had good luck using the Kingsford Professional(competition?) briquets that I get at Costco. They do burn hotter, but I have been able to figure out my vent settings to adjust for that, and get some pretty long cooks out of them, about 10-12 hours sometimes. They don't create as much ash as KBB either, which helps keep the temp more steady.

            Comment


            • Mosca
              Mosca commented
              Editing a comment
              Honest to goodness, I'm sure there's a difference, but I don't pay close enough attention to notice it. Most of my briquette cooks are grilling, and the cook is over long before the briquettes are spent.

          • Top | #12
            I own both the SnS and the Smokenator. As far as accessories go, in my opinion, the SnS is far superior for the reasons described above versus the Smokenator. I have other smokers that I use for long cooks so the kettle doesn't get used much for that anymore. In fact, since I got my PK360, my kettles are not getting much use at all anymore.

            Comment


            • crazytown3
              crazytown3 commented
              Editing a comment
              The PK360 is on my very short list for future purchases. It's hard to find used ones, around these parts anyway.

          • Top | #13
            Let's throw this thing into the mix.

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            https://www.amazon.com/only-fire-Sta...gateway&sr=8-2
            Last edited by Attjack; July 16th, 2019, 01:32 PM.

            Comment


            • Attjack
              Attjack commented
              Editing a comment
              I hear you Huskee but Only Fire makes some good stuff. If they violate any patents I certainly hope they are held legally responsible. I know they ripped off the SnS and I assume they were told to cease and desist. But if you're suggesting none of us should be buying cheap stuff from China I'm going to have to wish us all a lot of luck!

              https://www.amazon.com/stores/page/4...eb_18232112011

            • Huskee
              Huskee commented
              Editing a comment
              Attjack, No, lol. Only obvious knockoffs from ill-will companies. Personally I have nothing against supporting other honest humans regardless of what chunk of dirt they live on or where the device was built. My opinion is my own anyway, no one else's. Just pointing out that these knockoffs might deserve a pause.

            • Troutman
              Troutman commented
              Editing a comment
              Dang that's one big ass Vortex, bet that then would blast a hole in the kettle lid !!

          • Top | #14
            Personally, more and more I prefer no basket. But if I do use a basket I like the tight fit of the SnS to the kettle. I don't like wasted space. But again, no basket provides a tight fit, and a snake provides consistent temps and a long smoke. As for a water pan, I prefer a water pan to the SnS trough. I have zero experience with the smokenator.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Actually it shouldn't have a tight fit, you should leave it about a half inch away from the kettle wall. The reason for that is that airspace helps create an insulation layer. Now if you live in a hot climate it might not matter to you, but if you have any cold weather the SnS is designed to be set away from the kettle wall a little. Efficiency!

            • Attjack
              Attjack commented
              Editing a comment
              Huskee I leave space for airflow but compared to the weber baskets it's a tight fit.

            • Troutman
              Troutman commented
              Editing a comment
              I just bought a Jumbo SNS for my new 26" (will have to post a pic of my new baby soon) and noticed on the back side it has enough of a lip that you are prevented from mashing it to hard against the wall of the kettle. That is good advice Huskee, don't risk warping your kettle wall.
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