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Meat-Up in Memphis

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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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Light my (PBC) fire: tips on lighting and maintaining temperatures

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  • Top | #136
    Thanks for all the very useful tips. This article and other posts you have made in this forum have really sped up the learning curve for me on the PBC.
    I have a question ( which probably has been discussed somewhere already, sorry!). Noah in his website videos never adds any wood to the charcoals. Meathead in his article on the science of smoke makes it clear that the charcoal is for fuel, not smoke. So on my first few cooks on the PBC I followed Noah and did not add wood (results were great). On my last few cooks I've tried adding just a handful of wood chips (cherry) to the coals early on. What I found was a tremendous amount of smoke (too much?) and a significant bump in temp of the cooker that lasted for over two hours. On the last cook I had to cover the rebar holes with foil to get the temp down under 300F. So my question: do you add wood to your PBC cooks? If so do you worry about the increased temps?
    thanks!

    Comment


    • Top | #137
      Hi GasPasser , welcome to the PBC bunch. We all love our PBCs!

      Short answer to your question, yes I add wood for almost every cook. I do not use wood chips because I have found, just as you have, that they put out that thick white smoke which I try to avoid if at all possible. They certainly don't settle in to the thin blue smoke that is so wonderful.

      Parenthetically, that's one reason why I let the fire burn that extra 10 minutes with the lid on, rebars out before adding the meat in my PBC fire lighting routine--because I found if I added the meat sooner, I'd get a bunch of white smoke..

      You may be able to get around the white smoke effect from using wood chips by making a smoke bomb out of aluminum foil and your wood chips. Wrap the chips in double aluminum foil and poke a few holes in it and toss it on the coals. The smoke is released more slowly, but I'm still not a fan of it compared to the quality of smoke I get from my one or two little wood chunks placed directly on the hot coals 10 minutes before I add the meat.

      I put 1 or 2 chunks of wood on the coals, each about 3 to 4 ounces. I get them from the Fruitawood website. http://fruitawood.com/shop.html#!/Wo...=0&sort=normal

      Their wood is great--pesticide free, and cut in chunks that are just the right size for the PBC. I love their cherry, peach, pecan, and post oak pieces. I also use Jack Daniels Charred Oak Barrel chunks and of course hickory chunks which I can source locally.

      I find that wood adds a subtle flavor that I enjoy from my PBC cooks . But certainly 95% of the flavor in a PBC will come from the smoke and aromatic gases formed when the meat drippings hit the charcoal. In the PBC, unlike other smokers, the charcoal acts both as a heat source and a flavor source. Charcoal is, after all, wood (with some binders).

      I have not found that wood in the amount I use it changes the pit temperature of my PBC one bit.

      You may have seen your temps go up because your pit probe was right over some chips that were on fire. Any time there's actual fire in the hole, you're going to see the temp go up in that one area.

      FWIW, I always use 2 smoker probes in my PBC, one on the side of the vent and the other on the side opposite. They can be as much as 40 degrees apart for some of the cook, so I just assume the average of the two readings is good enough. I used to use only one probe and was constantly fiddling with the pit temperature, trying to get it to "settle" when in fact it had already settled, I just didn't know it. My PBC's sweet spot is about 275, and I have yet to have a bad cook on it (knock wood, pun intended )

      Hope this info helps, and welcome again to The Pit's PBC bunch. There sure are a lot of us happy folks here.

      Kathryn

      Comment


      • UncleFester
        UncleFester commented
        Editing a comment
        Really good advice. I made a similar mistake awhile back with using some hickory chips I had leftover. It's like a nuclear bomb of white smoke -- not the best tasting at all. The smoke seminar with Dr. Blonder is SO helpful.

    • Top | #138
      Thanks. I had several bags of chips left from my electric smoker that I was trying to use up. I'll just put them away with the electric and buy some chunks. I've been placing my smoker probe by wrapping a few loose turns of wire around the rebar and letting the probe hang down about 6 inches near the center of the barrel. I'll have to try the 2 probe technique.

      Comment


      • Top | #139
        GasPasser , I think you're making a good choice not to use chips with the PBC. Just for grins 'n giggles, last night I threw a foil pouch filled with cherry wood chips on my PBC, along with a small chunk of cherry wood. (I smoked chicken and sausages).

        Within minutes I had flames shooting out of the holes in the pouch and tons of that white smoke. Yuck. Plus the area of the basket where the foil pouch was did not stay lit as well. There was a weird pattern of hot coals for sure in that basket. So I took the pouch out and all went back to normal.

        I know that Mbmorgan has mentioned that he uses foil smoke bombs in his PBC, so maybe he can enlighten us on his success with them.

        I too have a bunch of chips left over and would like to use them up. It's not the end of the world if I don't, though.

        Kathryn

        Comment


        • Top | #140
          Originally posted by fzxdoc View Post
          GasPasser , I think you're making a good choice not to use chips with the PBC. Just for grins 'n giggles, last night I threw a foil pouch filled with cherry wood chips on my PBC, along with a small chunk of cherry wood. (I smoked chicken and sausages).

          Within minutes I had flames shooting out of the holes in the pouch and tons of that white smoke. Yuck. Plus the area of the basket where the foil pouch was did not stay lit as well. There was a weird pattern of hot coals for sure in that basket. So I took the pouch out and all went back to normal.

          I know that Mbmorgan has mentioned that he uses foil smoke bombs in his PBC, so maybe he can enlighten us on his success with them.

          I too have a bunch of chips left over and would like to use them up. It's not the end of the world if I don't, though.

          Kathryn
          To be honest, I rarely use wood chips in the PBC but when I do I just do what I do (how's that for bad English?) when making a smoke pouch for my gasser ... double foil and a few really small holes poked in it. I've had problems with the foil pouch when I get too aggressive with poking those holes ... too big and as Kathryn ( fzxdoc ) observed, a smoke pouch quickly becomes a flame thrower instead.

          Comment


          • Top | #141
            Flame thrower...good description, Mbmorgan . That's exactly what my aluminum smoker bomb looked like last night. At first I flipped it over, figuring the smoke would find its way out, but then discovered that the packet was preventing oxygen from getting to the coals in that area. At that point I extricated it from the PBC and tossed it on my gasser grate to cool down.

            Kathryn

            Comment


            • Top | #142
              OK... I'm 1 hour into my first test burn. No meat on the line. I used the prescribed amount of Weber Original and a few chunks of wood.

              I followed Kathryn's instructions to the T with one minor difference: all coals in the chimney were not burning or even close to it at 10 mins, so I continued on to about 14 mins before pouring it on the coals. Was I supposed to just blindly pour at 10 min since I'm at sea level, or was I right to wait til they were all at least ashing a little? At 14 min the top ones were ashing on the corners.

              I have two digital Maverick thermometers dangling in there, one where the meat would go and one closer to the coals, but not all the way there.

              At the closing of the top, I see 284/367
              10 min: 358/352
              20 min: 356/345
              30 min: 367/352
              40 min: 370/360
              50 min: 381/365
              60 min: 367/396

              It's an hour in and it doesn't seem to be "settling in." It seems that it's climbing a little each 10 min.

              At 60 min I put some foil around the rebar holes.

              70 min: 342/331
              90 min: 309/300

              The latter is more like it, although it's still higher than I wanted. I see others settling in under 300.

              Do you think it's because of the wood chunks?
              Last edited by wcpreston; December 1st, 2016, 07:02 PM.

              Comment


              • Top | #143
                Originally posted by curtis@backupcentral.com View Post
                OK... I'm 1 hour into my first test burn. No meat on the line. I used the prescribed amount of Weber Original and a few chunks of wood.

                I followed Kathryn's instructions to the T with one minor difference: all coals in the chimney were not burning or even close to it at 10 mins, so I continued on to about 14 mins before pouring it on the coals. Was I supposed to just blindly pour at 10 min since I'm at sea level, or was I right to wait til they were all at least ashing a little? At 14 min the top ones were ashing on the corners.

                I have two digital Maverick thermometers dangling in there, one where the meat would go and one closer to the coals, but not all the way there.

                At the closing of the top, I see 284/367
                10 min: 358/352
                20 min: 356/345
                30 min: 367/352
                40 min: 370/360
                50 min: 381/365
                60 min: 367/396

                It's an hour in and it doesn't seem to be "settling in." It seems that it's climbing a little each 10 min.

                At 60 min I put some foil around the rebar holes.

                70 min: 342/331
                90 min: 309/300

                The latter is more like it, although it's still higher than I wanted. I see others settling in under 300.

                Do you think it's because of the wood chunks?
                Your problem may be a lack of thermal mass in the PBC. I've found that mine likes to run hot during really small cooks ... like a single chicken, a couple of pork rib racks, or a couple of hangers of sausages. For bigger cooks, it tends to behave itself much better when there's a lot more protein dripping fat onto the coals.

                Comment


                • Top | #144
                  Well, since I have no meat in there, there is definitely no thermal mass. Here are my current times and temps at over 6 hours.

                  15:38: 284/367
                  15:49: 358/352
                  15:59: 356/345
                  16:10: 367/352
                  16:20: 370/360
                  16:31: 381/365

                  16:39 I put some foil on the rebar holes

                  16:43: 367/396
                  16:51: 342/331
                  17:00: 309/300
                  17:11: 288/273
                  17:22: 271/257
                  17:34: 257/256
                  17:47: 243/232
                  18:02: 230/217

                  At this point I took the tinfoil off.

                  18:15: 250/239
                  18:32: 270/259
                  18:39: 275/264
                  19:07: 286/275
                  19:14: 286/284
                  20:04: 297/295
                  20:19: 298/293
                  20:31: 300/289
                  21:03: 298/297
                  21:12: 297/300
                  21:53: 293/273
                  22:39: 297/271

                  So at over six hours I'm pretty solid with the temp. I'm guessing based on what I've read that if I needed to raise the temp I just need to open the lid for a bit.
                  Last edited by wcpreston; December 2nd, 2016, 12:39 AM.

                  Comment


                  • Top | #145
                    Originally posted by curtis@backupcentral.com View Post
                    I'm guessing based on what I've read that if I needed to raise the temp I just need to open the lid for a bit.
                    To put it as concisely as possible: Yup

                    Comment


                    • Top | #146
                      wcpreston I had to plug 3 of the 4 holes with foil to get the temps down to 250-260 when going meatless on a dry run (after following fzxdoc's lighting instructions without step 16). It wanted to stay up north of 300 with just the rebars. After plugging 3 holes and it dropping, I removed 2 plugs so that there was only 1 hole plugged with foil and it held at 250-252 for hours. Moral- yes cold meat will 'suck up' the heat and it will behave better.

                      Comment


                      • Top | #147
                        Originally posted by wcpreston View Post
                        OK... I'm 1 hour into my first test burn. No meat on the line. I used the prescribed amount of Weber Original and a few chunks of wood.

                        I followed Kathryn's instructions to the T with one minor difference: all coals in the chimney were not burning or even close to it at 10 mins, so I continued on to about 14 mins before pouring it on the coals. Was I supposed to just blindly pour at 10 min since I'm at sea level, or was I right to wait til they were all at least ashing a little? At 14 min the top ones were ashing on the corners.

                        70 min: 342/331
                        90 min: 309/300

                        The latter is more like it, although it's still higher than I wanted. I see others settling in under 300.

                        Do you think it's because of the wood chunks?
                        wcpreston

                        Hi, welcome to the Pit and congrats on being a new PBC owner! I plan on clarifying that particular step in my first post to say that the coals should be allowed to burn in the chimney until the topmost coals begin to ash over.

                        For me, that takes 10 minutes with the large Weber chimney and Kingsford Original. It takes 15 minutes in the same chimney using Kingsford Professional. For a compact Weber chimney, it takes longer for the coals to ash over.

                        Sounds like like you've got a sweet-running PBC there. Let us know how your first cook turns out.

                        Kathryn

                        Comment


                        • Top | #148
                          I think I am going to get another PBC. They are awesome. I wish they still had the horse shoe stand.

                          Comment


                          • Top | #149
                            Spinaker , Whuuut??? No horseshoes? Say it ain't so! Those horseshoes make a great statement.

                            ETA: I just went to the site and looked. Sure enough the horseshoe feet have been replaced with a more generic look. Too bad. Thank goodness the horseshoes are still the barrel and lid handles. They add charm, IMO.

                            Kathryn
                            Last edited by fzxdoc; December 3rd, 2016, 12:39 AM.

                            Comment


                            • Spinaker
                              Spinaker commented
                              Editing a comment
                              I know!! I am gonna make my own. My buddy has a new one and it just doesn't look as cool. In the end it's about the barrel, it still makes killer food no matter what!!

                          • Top | #150
                            Kathryn,
                            Great post! My PBC is in route (Should be at my door Wednesday)
                            I'm sure your info will help greatly, and get me to a good start using it with less trial and error.

                            Comment

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