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

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  • Top | #286
    Thanks jecucolo . I'm new to the PBC club. I've done less than 10 cooks on mine and feel some days like I've learned a lot and some days like I know less than nothing. I've got a lid Gasket ordered but also had to slightly prop my lid open during a Bacon cook yesterday. I'm not frustrated just a little confused. For now I'll keep reading and cooking. The last couple cooks I put my BGE Thermometer (which I tested and reset the calibration on to match the Smoke Themomter) thru a lid handle bolt hole besides using my Smoke Digital Thermometer. I struggle a little with the idea of adding a good Tru Tel Dial Thermometer but not sure where to drill the hole to place it. Have any of you added a GOOD Dial Thermometer? There are a few Fairly Accurate Dial Thermometers they are just a little costly.


    • HawkerXP
      HawkerXP commented
      Editing a comment
      No thermometer mounted in mine. I do hang a probe off the rebar, but like its been said, temps in the PBC can be different in various places at the same time. I use it as a guide. Mine, lit correctly with rebar in runs 270ish. One rebar out 340 ish. Yes a big hunk or multiple hunks will drop the temp and cracking the lid for a little while helps with that.

  • Top | #287
    Oh gosh, Parisie , don't give up on the PBC! That said, I can understand your frustration.

    I find that "loaded" cooks with 3 chickens almost always adds around 30 minutes to the cook because the fire has a hard time keeping up with all the moisture released by the chickens. It's more difficult to keep the temps in the desired 350°F range without keeping the lid cracked the whole time.

    I too had to add a gasket after about 1.5 years of heavy use of my PBC. With that lid leak problem solved, it once more was easier to get more consistent cooks.

    Some people at sea level report that they have to close their lower vent more than the recommended amount to have consistent cooks. You may want to play with that. Since I live at 3700 ft altitude, I actually have to have my vent open slightly more than recommended. Try adjusting the position of the vent's disc for the next cook and see if you have better results.

    Every now and then I have a cook like you describe where the temps are solid at 275ish and then after a few hours begin to drift down. I always use two ambient probes in the PBC and find that often when one probe trends down the one on the opposite side of the barrel is actually trending up. They are often 40 to 50°F different from each other.

    However, if I see that temps of both probes are trending down, I crack the lid repeatedly, about 3 times or so (every 10 minutes for half an hour) to get the fire lit back to where it needs to be for a solid cook temp for the coming few hours.

    Let us know how making some small changes works for you. If that PBC worked well for you for over 2 years, it will do so again, I'm sure.



    • Parisie
      Parisie commented
      Editing a comment
      Thanks much for for the response everyone, I will keep it in mind the next time I use the PBC.

      fzxdoc - It to be clear, there has been reports of consistent results at sea level with a vent opened less than 1/4? It really would be useful if the PBC came with notches on the barrel to use as a guideline for the vent.

      For cooks with foods that are ready at different time what is best practice? For example, w/ chicken and ribs should I load at once or start with the ribs and then add the birds?

  • Top | #288

    About the vent setting: some people here in The Pit have said that their PBCs work better at sea level with the vent closed more than the setting recommended by the PBC folks. I’m suggesting that you close the vent more and see if it makes a difference for your PBC.

    For cooks ready at different times:It shouldn’t make a difference what you start first for most foods that are best cooked at the same optimum PBC temperature. For example, you can smoke a meatloaf and a pork butt at the same time but the meatloaf will take less time to cook. If you want everything to come out at the same time, then you can easily add the shorter-cooking meat later on in the cook. The PBC will cook both just fine.

    I don't smoke ribs and chicken at the same time because they have different optimum temperatures. Meathead recommends smoking chicken at 325 deg F or higher to have moist chicken and crispy skin. I smoke my chickens in the PBC at around 350deg F. They are done in just over one hour.

    Ribs are best done at your PBC’s sweet spot, usually between 260 and 290 deg F and take around 3 to 5 hours. If you smoke a chicken at this lower temp it will take 2 to 3 hours to get the chicken breast to 165 degF, the safe serving temp. It will still be juicy and delicious but the skin will most likely be rubbery. You can always crisp the skin by leaving it in the PBC with the lid off for a few minutes at the end of the cook, as recommended by the PBC folks on their website. I don’t do this for fear of over cooking the chicken, but it may work just fine. Maybe others who have tried this method for crisping chicken skin will chime in with their results.