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Meat-Up in Memphis

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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 | #91
    Just ordered my PBC. Hasn't arrived yet. Enjoying reading this sticky. Question: Why so much talk about controlling the temp in the PBC. Their videos sound like one temp (established in a routine and uncomplicated set up) is fine for all meats. I know the "low and slow" slogan and its value. What problems arise when you use the PBC video method for all meats? There must be some or there wouldn't be all this info about controlling the temp? What is the virtue of the PBC that allows its maker to go against the common established wisdom of "low and slow"? Thanks. Jim Burgin


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Low and Slow or Hot and Fast, both will result in an excellent product. Coincidentally, the Pit Barrel falls in the middle with respect to temp, but the rate at which it cooks leans closer to the Hot and Fast method.

      Different altitudes, humidity levels, charcoal quality, will affect the temps to some degree.

      And since you are hanging the meat right above the heat source , how much meat you hang will also affect it.

    • smarkley
      smarkley commented
      Editing a comment
      I agree with Jerod on all his points... Plus I think Noah's main thing is, PBC is a set and forget unit... and it is good at that.

      But...... a bunch of us are control freaks and want to hit a certain temp and keep it there. With the PBC that is harder to do, keep reading and you see we have all kinds of tricks to control that beast hahahaha... but the bottom line is, once you get the fire going good, it really is a set and forget cooker.

      I have come full circle on controlling that cooker... I am back to get my fire real hot at first, then load it up and walk away and check the meat every once in awhile
      Last edited by smarkley; October 2nd, 2015, 05:30 AM.

  • Top | #92
    Thanks much Guys,


    • Top | #93
      We're tinkerers at heart. Hang and walk away works pretty well as is but it gets boring.
      You'll enjoy the PBC right out of the box


      • Top | #94
        The PBC works great right out of the box, Jim Burgin , and if you follow Noah's videos, you'll have some wonderful cooks and great food.

        However, I find that with many of Noah's videos the cook times are way different from what I and other PBC users here experience. It's sometimes difficult enough to "encourage" a meat to be done in time for supper, but doing it blind, not knowing Pit Barrel temperatures as shown in Noah's videos, did not make me comfortable. For that reason, I started another PBC topic (now a sticky as well) listing, by types of meat/veggies, cook times, internal temps, and PBC temps for many cooks. Compiling those data gave me a good place to start when trying to figure out how much time to allow. Here's a link to that topic, if you're interested.

        Controlling the PBC temperature is not very difficult, and for me, leads to a more reproducible result.

        That said, it's nice to have the insurance that if you do choose to set and forget, you'll still get a good result in however many hours it takes with that PBC setup on that day.

        Bottom line: you're going to love the food that comes out of that PBC. Smoke on!



        • Top | #95
          Kathryn, this is my second cook on the PBC (chuck roast) and your lighting instructions seem to do the trick. I'm in Rochester, NY where even in a mild winter it's pretty cold and the temperature is up where i need it. Thanks.


          • Top | #96
            So a couple of weeks ago I decided to try the OCD method of loading the charcoal in the PBC. I saw this a few months ago in the pit. I was cooking a chicken. I use the charcoal lighter fluid method of lighting. I let it burn for 15 minutes before putting the chicken on. Maybe I put too much fluid on it but this thing really burns hot. Not sure if I would do it again. I didn't keep temps but I puuled one of the rebars out and plugged the holes and it was still reading 350 degrees.


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Plenty fluid equals plenty high temps. I put enough to blast off the space shuttle when I want high temps. And that is with a Non-OCD method.

          • Top | #97
            Kathryn is the Queen of PBC Do you suggest the 10-10-10 method of lighting or are you sticking with the 15-10-10, remembering I'm at 705ft here. The PBC customer service Gal called back after my post yesterday, and said 12 minutes period then put the meat in, I have enough experience and being I don't have my Maverick yet I'm going with your lighting method.


            • Top | #98
              Big Daddy Jay , I use a chimney and I do 15-10-10 all the time with Kingsford Blue Bag charcoal. After 15 minutes in the chimney, the topmost coals are just starting to ash over. That's what I look for before pouring them onto the cold coals in the basket. If your coals ash over sooner than that, then go ahead and pour the chimney earlier than the 15 minute mark.

              For some reason, Kingsford Competition charcoal does not light up as fast, so when I use it (for my chicken cooks) I let it ride with a 20-10-10 combo.

              Good luck with that cook! And P.S. Thanks for the "Queen of PBC designation" (and the giggle). I do indeed love cooking on my PBC. I try to make my husband call me "Your Highness", but for some reason he balks at the notion.



              • fzxdoc
                fzxdoc commented
                Editing a comment
                Sounds like a good plan, Jerod. Jerod Broussard . At first I thought there was something wrong with the bag of Competition I was using. I've since gone through several bags of Competition charcoal and getting them well lit always takes longer than my ol' friend the Kingsford Blue Bag.


              • Big Daddy Jay
                Big Daddy Jay commented
                Editing a comment
                Your Royal Highness Queen Kathryn: Using your lighting method I was able to score some Awesome Baby Backs ribs this afternoon. I also found that the lid was not fitting properly until I hit it which my Rubber Malllet! The proof was in the final product. You are Amazing! Thanks again

              • fzxdoc
                fzxdoc commented
                Editing a comment
                Yay, Big Daddy Jay ! I'm so glad to hear that you had some tasty baby backs out of that PBC today and that you're on your way to a having great smoking experience every single time you fire it up! Congrats!


            • Top | #99
              jecucolo does the OCD method allow more briquettes to enter the party?


              • Top | #100
                Hello all. I've really enjoyed this thread. I got my PBC a couple weeks ago and broke it in right away with the Signature Chicken as Noah described on the video. It turned out amazing in just about 2 hours flat. The next day I did 3 racks of baby back ribs and a tritip. I did the same method as the day before and figured that the temp and instructions would be the same as the previous day. So, I went to check on them after only 2 hours and they were already done. I'm glad I checked sooner rather than later. My guests liked them but they ended up charred. I didn't have time to try to bring them back to life wrapped in foil and juice so I served as is.

                That made me realize that maybe there was a temp issue inside. I purchased the Maverick ET732 to monitor some dry runs without meat inside. Yesterday I lit per Noah's instructions and inserted my probe. I read every 15 minutes and here were highlights of what i read:
                15 minutes-297
                30 minutes-338
                1 hour -437
                2 hours - 487
                2 hrs15min-473
                2 1/2 hrs- 441
                3 hrs- 405
                4 hrs- 334
                4 1/2 hrs- 304

                That's where i stopped because I had to go somewhere. Not liking what I saw, I tried fzxdoc's method. I am at sea level and had the intake set at !/4 open. I used Kingsford Original and placed 40 in my chimney. I let burn for 10 minutes and emptied into the coal basket. I'm only and hour into that and the temps rose from yesterday.

                15 mins- 487
                30 mins- 520
                45 mins- 527

                I'm curious what your folks may think is going on? At this point, I shoved some foil into the rebar holes and even closed the intake all the way. The temp dropped to 489. What can I expect the temp to do once I put a couple racks of ribs in? I know it will lower a bit, but i'm guessing not 275 degrees. I want to figure this thing out a little before i char some more ribs. Any assistance would be greatly appreciated.


                • Top | #101
                  Wow, Joe, Joedvasquez , that sounds strange indeed.

                  Have you checked the Maverick probe for accuracy in boiling water and an ice bath?

                  Where in the PBC is the Maverick probe hanging?

                  Are you running your PBC in these empty barrel tests with the rebars in (and the lid on)?

                  When you peek into the barrel, are there flames dancing on the coals? A thermometer probe directly over a flame can record some pretty high temps.

                  Have you checked to ensure that the lid is on tight? The temp can climb when some of the smoke leaks out from under the rim of the lid. It's really hard to see, especially in the areas of the rim above the rebars. I hold a piece of cardboard horizontally, one edge against the barrel above the rebar holes to block the rebar hole smoke wafting up so I can see if smoke is coming out from under the lid in those areas. I usually have to bang the lid of my PBC down with the rubber heel of my shoe (or a rubber mallet). It leaks in the area where the seam of the barrel is. On my second cook, the temperature took off on me, and after I tamped the lid on tight, the temperature settled right in. From that point on, I always check the lid for leaks.

                  I get temps like you're getting only with the lid off with/without the rebars, or with the lid on without the rebars. Never with the lid on securely and the rebars in place. My Maverick probe cable is wrapped a couple of times around the rebar and the probe tip hangs at the mid-level of the hanging meat.

                  Have you spoken with the PBC folks about this?

                  It will be interesting to get to the bottom of this problem. Don't get discouraged, you'll have a great-cooking PBC just as soon as this is figured out.

                  Last edited by fzxdoc; April 14th, 2016, 06:41 PM.


                  • Top | #102
                    You might want to check and make sure the lid is on tight. Sometimes just a little crack can bring the temp up.
                    Did you put the bars back in?


                    • Top | #103
                      Thank you for the quick response. To answer some of the questions:

                      I have not checked the Maverick for accuracy. That is a brilliant idea though. I will do that for sure.

                      I ran the probe through the rebar opening and installed the grate. The probe is affixed using the grate clip.

                      Bars in and lid on. I just assumed that the lid is solidly in place. There doesn't seem to be any way for it not to be closed all the way. For the record, I went out and tapped on it with a rubber mallet and it appears the temp is dropping and is now at 426, which is down approx. 35-40 degrees. (I stopped my readings just because I figured I had to make an adjustment on this anyway.)

                      I have not contacted PBC about this yet. I wanted to check with you all on here to see what I might be screwing up first.


                      • Top | #104
                        I'm about to join the PBC family, so I'm truly interested on what is going on there. Part of the allure of the PBC is the almost 'no brainer' operation of the cooker. I don't mind fussing in the least, and certainly with something like BGE, tweaking is expected and is very achievable.... Hoping that whatever is going on is solvable. It sure sounds to me like a lid not quite seating right, more airflow through it, higher temps and in this case, not too controllable....



                        • Top | #105
                          Just an update, the temp continues to fall. I can't believe it could be something as simple as a tap of a shoe or mallet that could fix this issue. The temp is now at 378. It has dropped a considerable amount once I did that. We will do another one of these this weekend but I may throw some ribs in it. Tired of just faking it. Thank you so much for a simple heads up.