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Meat-Up in Memphis

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.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


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.



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


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


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


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



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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100 tips from pitmasters

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  • Top | #1

    100 tips from pitmasters

    I am writing an article for my website (In Spanish where I sell my bbq pits) and am going to do a page with 100 tips from pitmasters.
    So if anyone wants to offer any tips lets see them.
    Not really looking for competition tips as we don't have BBQ comps in Argentina.

  • Top | #2
    Seeing some views on this but no responses so far, so I figured I’d share some things I’ve picked up along the way and see if others jump in as well. 😇

    These have been game changers for me, and they have significantly improved my results in the BBQ arena. I’m including where I picked them up at, and please feel free to use or discard them as you see fit.

    1) At the end of a brisket cook, wrap a clean towel around the brisket (over the foil of course) and put it in a cooler for a minimum of an hour - four hours is better. The difference in the finished product is like magic. (Courtesy Pit Barrel Cooker website)

    2) Dry brine your meat with salt the night before cooking. Sprinkling kosher salt, using the same amount you would if you were salting it at the dinner table, and sticking it back in the refrigerator overnight will make it juicier, more tender and more flavorful - and you’ll never taste the salt itself unless you go SERIOUSLY overboard with it. (Courtesy Amazing Ribs website)

    3) Slice your meat across the grain, not with the grain, when carving. Serving it that way makes for a softer chew, and increases the perceived tenderness of the meat. (Courtesy Steven Raichelin)

    4) Fire has a way of making flavors pop in unexpected ways. Don’t be afraid to experiment with things you don’t normally think of as “grill food”. If you’ve never experienced grilled pineapple slices, grilled peaches or even grilled strawberries, you’re missing out. (Courtesy my dear old Dad)
    Last edited by gdsim1; August 1st, 2019, 08:33 PM.


  • Top | #3
    There are no rules on the kitchen or bedroom. - Meathead.

    A thermometer is worth it’s weight in Wagyu brisket. - me

    There is no one perfect cooker. There is no perfect cook. There is no single recipe for anything. Everything works, more or less. - me.

    Dont be a judgey jerk. - me.


    • texastweeter
      texastweeter commented
      Editing a comment
      worth way more than that, lol.

  • Top | #4
    Every hunk of meat is different and will be done when it's done.


    • Henrik
      Henrik commented
      Editing a comment
      This one is key.

  • Top | #5
    Crumbled up aluminum foil makes a great scrapper for cleaning grills, grates, and the chimney.


    • Top | #6
      Grill marks are for amateurs.

      Don't fear the apple cider vinegar, use it, love it.


      • treesmacker
        treesmacker commented
        Editing a comment
        Seems there are a lot of amateur eaters out there - fooled by those grill marks?

      • gdsim1
        gdsim1 commented
        Editing a comment
        LOL! I was one of em, til Meathead made me smarter. 😃🙌

      • au4stree
        au4stree commented
        Editing a comment
        I'll never understand why "the perfect grill mark" is needed to score high in a steak cookoff. I get appearance, but it adds nothing.

    • Top | #7
      One more - smoke packets when grilling. If part of your cook involves closing the lid (when using the “seat in the rear” technique for example), this imparts a smokiness to the finished product that really makes it pop.

      Take Ken a small handful of wood chips, and wrap them up tightly in tinfoil. Poke a couple holes in one side of the tinfoil, and put the packet on top of the coals with the holes facing up right before you close the lid.

      The chips will combust fairly quickly compared to a wood chunk, and is just enough to put a hint of smoke in the meat without overwhelming it. (Courtesy Stephen Raichelin)


      • Top | #8
        Wood chunks on charcoal, instant read thermometer, managing the vents, stacking and lighting the charcoal.


        • Top | #9
          Don’t take things to seriously, it’s food, enjoy it! Work hard at cooking & learn, but enjoy!


          • Woodson
            Woodson commented
            Editing a comment
            Best tip!

          • mountainsmoker
            mountainsmoker commented
            Editing a comment
            Yes by all means and remind them not every smoke or grill out will turn out perfectly.

        • Top | #10
          Don't be afraid of trying anything.


          • Top | #11
            Learn how your cooker works with dry runs before attempting first cook.
            Keep to the basics while learning.
            Practice practice and some more
            Don't get overly concerned if the cooking chamber temps fluctuate a bit during the cook. (I did).


            • HawkerXP
              HawkerXP commented
              Editing a comment
              Exactly, 225* is not the only temp you have to cook at.

          • Top | #12
            There's no margin for error in cook times....just ask my wife, when she's hungry that meal had better be on the table....


            • Top | #13
              Don’t worry if the cook seems to be going wrong, have a beer and relax. The cooks that seem to be going wrong usually turn out the best.


              • Top | #14
                1) First and always ask yourself, how will this food be used and when?

                2) Mise en Place. To and including the dishes, utensils, towels, landing spots.

                3) Always and always add extra time. Especially for resting if needed, portioning, plating and or service.

                4) Don’t wait to Hydrate.


                • surfdog
                  surfdog commented
                  Editing a comment
                  +1 on #2!
                  Drives me nuts to be standing in/near someone’s kitchen watching them flailing around trying to find something they needed 7 minutes ago. SMH

                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  surfdog when you said that I just got the heebeejeebees!!!!

                • surfdog
                  surfdog commented
                  Editing a comment
                  HouseHomey Exactly!

              • Top | #15
                choose your binder according to the meat and rub. I like Mayo for fish, and chicken; mustard for pork, and hot sauce or Worcestershire sauce for beef. Season agressivly. Cook to temp, not time. MOST IMPORTANTLY, DONT TAKE IT TO SERIOUSLY, BBQ SHOULD BE FUN!