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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 | #76
    psuftball1 What temps did you get to?

    Comment


    • Top | #77
      I think the max before putting meat in was between 360-380. Temp hung around 280 the first 4 or 5 hours and then around 250 the rest of the cook. Once it fell below 230 I rotated the basket and got another couple hours out of the remaining charcoal. Enough time to finish the butt and cook up some jalapeño poppers.

      Comment


      • Top | #78
        Since you got 14 hours of good temps and are pleased with your cook, I'd say don't change a thing, psuftball1 . Try a few more cooks with different meats and see how you like the results. Congrats on what sounds like a fine cook!

        Kathryn

        Comment


        • Top | #79
          I just did a 8.5 lb pork butt... There is no way the KB would've lasted 14 hours... As it is, it went 6 hours until I wrapped, 7 hours cooking total. When I pulled everything out at around 8 hrs, things were dying. I posted my temp profile in "Third time's the charm" thread.... I'd love to understand how you can get useful temps over 14 hours... 10 hours maybe... But 14?
          Last edited by JPP; July 15th, 2015, 12:09 PM.

          Comment


          • Top | #80
            I agree with you JPP. I've only got a half dozen cooks on my PBC, and I've let them all go until the fire died out, charting temps every 30 minutes. I've gotten 10 hours and it was on it's last legs at that point (and that length of time simply astounds me). Now, take into account that i had to pop the lid to get the food out every time and that causes a pretty good temp spike that makes the coals burn quicker and maybe I'd get longer times, but, most big stuff has to come out for wrapping and that amounts to two periods of time with the lid off (I make this as quick as possible). I haven't had any cooks needing anywhere near 10 hours though. Course I haven't tried a whole packer brisket yet, and probably won't. Can't consume that much meat! :-)

            Comment


            • JPP
              JPP commented
              Editing a comment
              Well I suppose you can't consume that much.... But you could try😀!

          • Top | #81
            I've often gotten 12 hours out of PBC cooks with Kingsford Original, and was really upset when one of my more recent cooks died at 8 hours. Sounds like each PBC has a schedule of its own.

            Kathryn

            Comment


            • Top | #82
              fzxdoc : Might even depend on the day of the week :-) I speculate that it's certainly possible (if you don't weigh your charcoal) to at different times have slightly more or slightly less in the basket which could account for at least an hour's variation. Tons of variables to control... age of charcoal humidity etc. Generally my cooker temp varies slowly over time... it's been rare when I get a flat temperatures for more than half an hour. My last cook had three temps at 180 within a 20 minute span but essentially the temp varied slooowwwly over time the entire time. BUT in this case the temp was more or less predictable... I did a replot of the data I originally posted and this is what it looked like:

              Click image for larger version

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              The min value at three hours is when I pulled the rebar. The second massive spike is when I opened it up to wrap the pb. Initial max temp was 324 so I had to crack the lid a-la your step 11 to pull it up to 381... but as you can see... the temp (with both rebar in) drifted down the entire time until I pulled out one rebar. The cooker ran for about another 45 minutes until the chicken I added was done, and the temp by then was in the upper 240's. The coals on the side opposite where I had the PB were quite spent... I doubt what was left would've provided heat for more than another 30-60 minutes at that point. A *very* complete burn in this case.
              Last edited by JPP; July 15th, 2015, 09:57 AM.

              Comment


              • Top | #83
                JPP I absolutely love seeing temperature graphs for PBC cooks. It's one reason why I'm still lusting after the iGrill setup with 4 probes. Thanks for posting your graph. I still graph my temps old school--colored pencils on graph paper for the longer cooks.

                I agree with you that I get really stable temps when I pull a rebar relatively late in the long-cook game.

                And that is true, I think, about each of us adding different amounts of charcoal to make the basket "full" as Noah recommends. For me, more is more in all things, so it wouldn't surprise me if I routinely fill my basket to a healthy "roundedly full" level for the long cooks.

                Kathryn

                Comment


                • JPP
                  JPP commented
                  Editing a comment
                  That one was all transcribed by hand... the physics guy in me... does HBOOK and Paw mean anything to you?

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Yes, but only peripherally. I recently downloaded the Excel app to my iPad, and will start charting and graphing my temps for long cooks on that I have been too lazy to "haul" my laptop from my office to the deck to chart temps on it in the past. The iPad is easier. How spoiled we've become with respect to portability. 😀

                  Kathryn

                • JPP
                  JPP commented
                  Editing a comment
                  We definitely are spoiled! But sometimes only a good old-fashioned keyboard will do....

              • Top | #84
                Did my second cook with my PBC last night and tried out the lighting instructions at the top of the thread. I think it worked out a lot better. I'v been calling it the 10-10-10 lighting technique in my head (I'm in the sea level zone) so I can remember how long the coals are in each stage.

                I don't have a bbq temp probe yet so I don't know what temps I was cooking at, but it should be here before my next cook.

                I made ribs that came out really good, Top 2 slabs dry rubbed with Memphis Dust and sauced with Sweet Baby Ray's BBQ sauce. The bottom rack just dry rubbed. Click image for larger version

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                Comment


                • JPP
                  JPP commented
                  Editing a comment
                  Lookin' VERY nice

                • smarkley
                  smarkley commented
                  Editing a comment
                  VERY NICE!!!!

                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Those look really tasty. Congrats on that cook!

                  Kathryn

              • Top | #85
                My basket was as full as possible. It was a 10lb butt and I don't wrap at all during the cook. For some reason they always take longer to cook than what other people seem to experience. I do take it up to 203. I put the butt on at 4 am, pulled it at 203 IT around 3:30 pm, rotated the basket as there were still some coals on the far side that weren't burned through, then put on jalapeño poppers which I cooked for an hour. I used Kathryn's lighting instructions. However I don't mess with cracking the lid or pulling rebar unless my temps fall below 215. I honestly don't monitor temps to closely as I just set the alarm on my maverick to let me know if the temp is too low.

                Comment


                • JPP
                  JPP commented
                  Editing a comment
                  Makes very good sense... it stands to reason that keeping the temp up would shorten the lifetime of the burn. So if a large fraction of the time the PBC was running below, say 250, would extend the burn time somewhat. My thought was: How the heck can you get 14 hours running near 280 F. Well... perhaps you can't! :-)

                • psuftball1
                  psuftball1 commented
                  Editing a comment
                  Ive only done 4 or 5 cooks on it so far, so I'm still trying to figure things out. Can't say I've been disappointed with any of the food though!

              • Top | #86
                smoked two 9 lb turkey breasts on the PBC after injecting with chicken broth and rubbing Simon and Garfunkel rub under and on top of skin. Threw a few chunks of apple wood on the coals at the beginning. Thanks to Kathryn (aka fzxdoc) for her tips on how to light and keep temperatures above 300. It took about 3hrs in total to bring the breasts to 160/165.

                Comment


                • Top | #87
                  I'm at sea level and have struggled with the temps, the vent opening recommended by PBC just don't seem to work, I have my vent probably 1/4 open and that seems to do the trick, It almost need an adjustable vent, I have 3 cooks, Ribs, chicken, and 2 chuckies. I didn't cook the ribs long enough but were ok, the chicken was perfect, and the Chuckies were ok, a bit over done because I slacked at the end.

                  Comment


                  • Jerod Broussard
                    Jerod Broussard commented
                    Editing a comment
                    How are you lighting? And are the temps too high or low? JohnF
                    Last edited by Jerod Broussard; September 24th, 2015, 05:01 PM.

                • Top | #88
                  Jerod, they have been low until I opened the vent, Lighting I follow Kathryn's method to the T using dry Blue Kingsford.

                  Comment


                  • Top | #89
                    JohnF if they are low, I would put the lid on after the recommended preheating period, and wait another 5-10 minutes before adding the meat. If you have a Maverick, I would let the temp get above 300 before hanging.

                    For chicken, I let it ride to close to 400 before I hang the birds.
                    Last edited by Jerod Broussard; September 24th, 2015, 05:27 PM.

                    Comment


                    • JohnF
                      JohnF commented
                      Editing a comment
                      Thank you, if I am doing anything wrong , I'm adding the meat too soon.

                  • Top | #90
                    Why light the fire outside of the PBC, lowering with a rake, etc. ? I have just ordered my PBC - not arrived yet. I believe the PBC site videos show lighting INSIDE the PBC. What gives? Thanks. Jim Burgin

                    Comment


                    • Jerod Broussard
                      Jerod Broussard commented
                      Editing a comment
                      Some folks don't like bending over into the barrel to light it. I have NO problems lighting in the barrel, or dumping coals into the barrel.
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