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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

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 | #121
    GourmandPhil, here's the link to the webpage where I purchased those gloves:

    https://www.northernsafety.com/Produ...Hi-Temp-Gloves

    The model number is #2452

    Here's a screenshot from the website. Double click on the picture to see it larger:

    Click image for larger version

Name:	High Temp Heat Resistanat Gloves.JPG
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    HTH,
    Kathryn

    Comment


    • Top | #122
      Originally posted by fzxdoc View Post
      GourmandPhil, here's the link to the webpage where I purchased those gloves:

      https://www.northernsafety.com/Produ...Hi-Temp-Gloves

      The model number is #2452

      Here's a screenshot from the website. Double click on the picture to see it larger:

      [ATTACH=CONFIG]n189842[/ATTACH]

      HTH,
      Kathryn
      Thanks!

      Comment


      • Top | #123
        I sent an email to Northern Safety and item #2452 is Chicago Protective Part #234-AKV-KV. Ended up ordering through Amazon since I'm a Prime member and saved $5 when compared to higher and longer shipping costs by Northern Safety. Excited to give them a try!

        Comment


        • Top | #124
          I continue to experiment with variations on lighting methods and have (tentatively) concluded the following:
          1. Using Kathryn's ( fzxdoc ) method
            1. I always get a "hot start" (approx. 450 deg. initially)
            2. The PC always settles down to a very stable 350 - 355 degrees
            3. I suspect that altitude is a factor (I live at 6300 ft.)
            4. I will continue to use this method for poultry that should cook at 350 - 375
          2. Using the PBC recommended chimney-lighting method
            1. I always get the results advertised by the PBC folks
            2. Initial temp is in the low - mid 300's
            3. The PBC then settles to a very stable 275 - 310 degrees
            4. Again, I think that altitude plays a big role here. I'm at 6300 ft. and the PBC (and its lighting methods) were developed nearby in Strasburg, CO where the elevation is about 5200 ft.
            5. This will continue to be my go-to method for "normal" PBC cooks here at 6300 ft.
          3. Using the PBC recommended method ... but lighting only 20 briquettes in the chimney
            1. The PBC settles pretty quickly to an initially stable 225(ish) temp
            2. I don't know how long it would remain at that temperature (I didn't wait to see)
            3. I won't be using this method as I consider 225 to way too low for the PBC because of the likelihood of starving the coals of oxygen, having drippings extinguish at least some of the coals, and the production of nasty smoke.

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Great research, Mbmorgan. Thanks!

        • Top | #125
          Is there anything different to do when lighting the PBC to cook chicken? Do I light more than 40 charcoal because I want it hotter? Do I use less than a full basket of charcoal because the cook is only an hour or two? Thanks!

          Comment


          • Top | #126
            I use less than a full basket with a single chicken; usually about 3/4 of a basket. The dripping chicken can extinguish too many of the coals, though, if you go down any further in the amount of charcoal, at least in my experience. If I smoke more than one chicken, I use a full basket.

            I still start with 40 coals in the chimney no matter what. I'm at 3700 ft altitude, and I use the 15*-10-10 method described in the first post on this topic. Usually the PBC temps are 380 to 400 by that time, which is what I shoot for before adding the chicken. (*or however long it takes for the topmost coals in the chimney to be ashed over).

            But the biggest difference is that I use Kingsford Competition/Professional charcoal, which burns hotter for a shorter time. With it, I have little trouble keeping the PBC temp in the 350+ range. With Kingsford Original, I have to work a bit harder (as in watching the temp closer and settling sometimes for 325 or so for the cook) to keep the PBC temps in that range, but it certainly can be done, and the chicken is still delicious.

            Heck, the chicken is also delicious when smoked at 250-280, it just takes longer and the skin won't be crisp unless you crisp it up at the end by leaving the lid off the PBC for a few minutes or crisp it by laying the bird on a gas grill or under a broiler for a bit. I've never used those methods, but people here say they work.

            Folks here, Ernest for one, call the PBC the Chicken Whisperer, and it certainly lives up to its name.

            Kathryn

            Comment


            • Top | #127
              Originally posted by bep35 View Post
              Is there anything different to do when lighting the PBC to cook chicken? Do I light more than 40 charcoal because I want it hotter? Do I use less than a full basket of charcoal because the cook is only an hour or two? Thanks!
              I'm beginning to convince myself that altitude plays a significant role in the way that your lighting procedure affects the temperature at which the PBC settles. For instance, the PBC and PBC-recommended lighting procedure were developed in Strasburg, CO at an altitude of approximately 5400 ft. I live at 6300 ft (near Strasburg) and find that their recommended lighting procedure works best up here in the thin air of Colorado. Kathryn ( fzxdoc ) developed an alternative method that works best for her at approximately 3700 ft. (it's the first post in this thread). Bottom line is that you'll need to start with one of the recommended methods and then tweak it until you're getting the temperature you want. That's the bad news ... the good news is that the PBC is VERY forgiving (I just cooked an perfect tri-tip at 350 F in a "runaway" PBC).

              One piece of advice that I consider immutable: Do NOT attempt to control cooking temperature with the bottom vent. Once you get it set correctly for your altitude, leave it strictly alone. Focus on the lighting procedure, cracking (or sealing) the lid, leaving rebar in or out, and/or foiling the rebar hole(s) to dial in your temperature.

              Comment


              • Top | #128
                FZXDOC

                Fantastic sticky post, thanks! I am new to the membership and have truly enjoyed reading thru articles/posts such as this, fantastic stuff.

                I just purchased a PBC and I am planning on my first cook with it this weekend. Have a whole chicken and St Louis ribs set aside in fridge currently

                Your lighting tips are different then the current you tube video on the PBC site but similar to an older PBC video I found from a few years ago. Do you perform steps 11, 12 regardless of what you are cooking or are those steps for either longer or shorter planned cooks (chicken vs brisket as an example)

                Thanks!

                Rich

                Comment


                • Top | #129
                  Congrats on your PBC purchase, drbbq ! You are so going to love smoking on it. My husband says "I can't believe such good food comes so consistently from such a little thing". I say, "Uh, are you talking about me or about the PBC?"

                  To answer your question, my PBC loves to run at a sweet spot of 275 when I light with my 15-10-10 (or 20-10-10 for Kingsford Professional at my altitude). However long it takes for the chimney's topmost coals to ash over a bit.

                  On the PBC, ribs cooked at this temperature are delicious, done in about 4-5 hours or so. Chicken cooked at this temp is done in about 2 hours, but the skin is not bite-through or crispy, usually. That said, it will be the best chicken you ever tasted. To get crispy skin on chicken, I follow the method I outlined in this post:

                  https://pitmaster.amazingribs.com/fo...668#post186668

                  So for chicken alone, I smoke at 325+ with Kingsford Professional. That's a hot 'n fast cook, yielding beautifully crisp chicken skin in about 1 hour. If you let the PBC do its thing, at 270 or so, it will take longer, but the chicken will still be the best you've ever had, except, possibly for the skin texture. But if you mix a little baking powder in with the (very salty) PBC AP rub, and apply that to the skin only and let the chicken sit in the fridge, uncovered for 24 hours, you'll still get bite-through skin and a marvelous chicken cook at 250 to 280 deg F pit temp.

                  For ribs, brisket, pork butts, meatloaf, etc. I smoke at my PBC's sweet spot, about 275 or so.

                  I follow steps 11 and 12 whenever I want my PBC to run where it's happiest, 250+. I have cooked at 225 by eliminating step 12 only. I have found that, with the PBC, keeping it at 225 (which can certainly be done) generally starves the fire and makes for not-as-flavorful smoke. Plus it takes for-friggin-ever to smoke the brisket, etc. I have carefully tested briskets smoked at 225 and at 250+ (more in the 275 range), and can find no difference in flavor or tenderness, so that's why I always opt for letting the PBC run where it's happiest, which on my PBC is about 275.

                  To reiterate, the PBC is a simple device, and it's best to let it ride at whatever temp it wants to whenever you can.

                  HTH,
                  Kathryn

                  Comment


                  • Top | #130
                    Thank you for this awesome post Kathryn! First cook is off to a great start with this info!

                    Comment


                    • fzxdoc
                      fzxdoc commented
                      Editing a comment
                      You're welcome jbeck1986 . We Pit Barrel owners are an enthusiastic bunch. Welcome to the herd! You're going to love every thing you cook in that amazing little barrel. Enjoy!

                      Kathryn

                  • Top | #131
                    Click image for larger version

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ID:	217505my first cook with the PBC. Followed Noah's instructions. Cracked the lid for the last 20 min on the chicken to crisp up the skin. Juiciest chicken I have ever had. The ribs cooked for just over 4 hours with a dry rub, then I sauced one rack with a honey bourbon chili glaze. The glaze made me want to eat my fingers when there was no more rib meat. Click image for larger version

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                    • Top | #132
                      Northside Brian Congrats on an amazing-looking first cook! It's good to hear it turned out so well. I also did my very first PBC cook following Noah's instructions for chicken a few years back. I remember being astounded at how well it turned out with so little effort. It was delicious. I've been hooked on the PBC (pun intended) ever since!

                      Kathryn

                      Comment


                      • Top | #133
                        I did a chicken yesterday and it still amazes me how good they turn out. The left overs were even better. Chicken, ribs. Brisket, pork butt, chuckie's, turkeys make cooking easy and near flawless.

                        Comment


                        • Top | #134
                          After reading all the comments in this and other PBC threads I have come to the conclusion that I have the perfect PBC. I dont say this to brag or anything, its just that I have never had any of the problems some people are having. My lid fits perfectly and doesnt leak at all. If I put it on a flat surface there is no wobble at all, same with the top of the PBC.
                          When it comes to temps, I spike at about 300 when first lighting and always seem to settle down to between 250-265 and I am able to get almost a 10 hr cook time from a full basket of KBB and 40 coals from the chimney. I know this seems low since the PBC is supposed to cook between 275-300, but my meat turns out perfect every time. As the song says "must be doing something right"

                          Comment


                          • PappyBBQ
                            PappyBBQ commented
                            Editing a comment
                            And here I thought I was all alone! :-) Ditto!

                        • Top | #135
                          Northside Brian , sounds pretty perfect to me. I think most PBCs run like that. Just every now and then there's one with a problem that is easily fixed. I've had two PBCs and each settled in to a slightly different sweet spot temp, but each still rocked every single cook.

                          Kathryn

                          Comment


                          • Northside Brian
                            Northside Brian commented
                            Editing a comment
                            All of my cooks have been awesome. I have done 6 chickens, about a dozen racks of ribs (baby back, shorties, and spares) and tomorrow i am doing my second packer. My wife and friends have all commented that it is some of the best bbq they have ever had.

                          • fzxdoc
                            fzxdoc commented
                            Editing a comment
                            Northside Brian , that sounds great! That PBC is a heckuva cooker indeed.
                            Last edited by fzxdoc; October 8th, 2016, 07:46 PM.
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