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T-Shirts & More T-Shirts & More
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.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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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


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


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.


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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


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


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


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

Announcement

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Fireboard and Pit Viper first flight tomorrow!

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  • Top | #1

    Fireboard and Pit Viper first flight tomorrow!

    I've been using my Fireboard since acquisition last April, and I just freakin' love it. It works great for Q of course, and it's a superior brewing thermometer for those of us who brew all-grain beers, really helps control that mash temp better than the dial face thermometers, plus you can access it anywhere, anytime.

    But, the holidays are over now, and my loved ones bought a Pit Viper, two Weber adapters, and a cable for me. And they're here! Tomorrow is Rib Day, (oughta be national) and in about 30 degrees F ambient, I'm cooking a couple racks on my Kettle/Smokenator combo. I'm very, very happy. The other adapter is installed on my WSM 22, named big f'in Weber.

    Thanks to all who've posted your experience, I think I can do this without a hiccup!

    I'll post pics.

  • Top | #2
    It will go great I bet! You are gonna love it. My Brutus Ten controls my mash, but my FireBoard controls dang near every cook!

    Comment


    • Top | #3
      About three hours in, roughly 30 degrees ambient. The water pan seems to kerp me from reaching the setpoint, and about when it does, it needs more charcoal. To be fair, I’m using off brand charcoal and it seems a bit damp. Otherwise, things looking good mid cook. You’ll see a bit if a problem getting the fan going early, solved by a reboot. Pix are current graph and pre-cook setup.
      Attached Files

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      • Top | #4
        One thing I learned is that it is much easier, on the WSM, to bring the cooker up above my set point, then put my fan in place, close down the vents and let it manage the temp as it falls back to the set point. I can’t speak for a weber kettle, since I don’t have one.

        Comment


        • jgreen
          jgreen commented
          Editing a comment
          Dang buddy, you need a kettle.

        • ecowper
          ecowper commented
          Editing a comment
          jgreen I keep thinking that, but I’ve got a Hasty-Bake and a WSM :-)

      • Top | #5
        You’re gonna wonder how you ever cooked without that setup. Game changer !!

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        • Top | #6
          Nice!!! It is a great set up.

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          • Top | #7
            Practice makes perfect. Or so I'm told. Enjoy that new gear and keep us without informed.

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            • Top | #8
              If you love the fireboard as a thermometer only, just wait until you use it as a thermometer AND thermostat.

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              • Top | #9
                I want this set up so bad. I'm planning on it as I weber'd up last year.

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                • Top | #10
                  Okay here’s the results. Not ideal by any means, but in the end the ribs really taste good. The graph shows my difficulties keeping temp. Variables include off-brand charcoal, low ambient temps and the water pan for the Smokenator. Once the water boiled off, the temps stayed pretty much at the setpoint. The charcoal consumption was high and temporally inconvenient to achieving a constant pit temp. I also didn’t control the vents on the kettle well, it got better when I opened the baffle on the pit viper all the way. I’m really looking forward to mynext cook, either in more moderate ambient temperatures, or with my WSM and a larger charcoal load. I love the setup! And after all the trouble, darn fine ribs.
                  Attached Files

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                  • Top | #11
                    Say, is that a Hot Scotchy in that cup?? You will get the hang of it in no time. Yea, leave the baffle in the fan wide open. The FireBoard controls the % fan speed, whereas the Guru system is either wide open on, or completely off. That was the reason for the baffle. Let the FireBoard breath and do all the work.

                    Looks great brother!!

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                    • Top | #12
                      Was the last pic of the graph while everything was still running? I ask because there's no set point setting and mode is off.

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                      • Top | #13
                        Rod: yeah, i’d just shut it off.
                        Lonnie: thanks for the tip, and thanks for the good words.
                        Like most of us know, not all cooks go smooth, but in the end its barbecue, and that means it’s gonna be okay at worst.

                        Comment


                        • Top | #14
                          GuyG I learn way more from the cooks that are challenging than the ones that go smooth. I’ve had these kinds of cooks and I learned a ton about fire control, every time.

                          PS those ribs look great!

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