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Meat-Up in Memphis 2021

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  • Ericm
    Club Member
    • Sep 2015
    • 74
    • Minnesota

    Smoked brisket today...
    Attached Files

    Comment


    • hogdog6
      hogdog6 commented
      Editing a comment
      Fantastic

    • badf00d
      badf00d commented
      Editing a comment
      Looks incredible. Cook time and temp?

    • JGrana
      JGrana commented
      Editing a comment
      Wow, that juiciness comes through! Nice job on the slicing.
      Before the KBQ, I feared the brisket. Now, bring it on ;-) This smoker is made for brisket (and ribs, and chicken and sausage and shorties and chuckies - this list goes on)
  • Ericm
    Club Member
    • Sep 2015
    • 74
    • Minnesota

    Thanks guys! I smoke three briskest at 225 - 250 for about 12 hours in 40 degree weather. They turned out great.

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3172
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      Everything just seems to, Ericm!

      Comment

      • Powersmoke_80
        Founding Member
        • Aug 2014
        • 879
        • Bay City, Michigan
        • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
          Weber 22 w/SnS
          Brinkmann Pellet Grill W/ Ortech TR-100
          Vermont Castings, gas
          Masterbuilt smoker, gas
          Future build, 80 gallon tank hybrid, pellet/stick burner
          iGrill black, dual probe thermometer
          Thermapen instant read
          Polder,Speed Read instant thermometer
          Favorite Beer, Yeungling Black&Tan

        Ericm
        Click image for larger version

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        Comment


        • Powersmoke_80
          Powersmoke_80 commented
          Editing a comment
          And I was the 50,000 viewer of this post! Do i win a BBQ prize? Huskee

        • Huskee
          Huskee commented
          Editing a comment
          You get some juicy applause 👏 👏👏👏
      • krish the fish
        Club Member
        • Jul 2017
        • 10

        Hey guys,

        I'm planning on doing a pork shoulder and a brisket for the Saturday after Thanksgiving. We're having people over for the Ohio State-Michigan football game (noon kickoff as is tradition), and I was hoping to have some delicious meat from my KBQ to serve. I've got a couple questions though...

        With a noon kickoff, and two big hunks of meat, am I better off cooking the day before and reheating Saturday? I really don't want to be up from midnight until noon watching the cook happen, and I think regardless of how early I would wake up, the meat wouldn't be ready in time. I'm also not a huge fan of reheating meat, and would much rather have fresh stuff to serve, but I don't know if a faux cambro setup, even in my Yeti, would last long enough to make it to noon the next day

        Is post oak (Fruita sourced) good for both pork shoulder and brisket? I used Fruita's applewood for my first pork shoulder, and it turned out fantastic albeit 10 hours later than anticipated, but I wasn't sure if oak would be good for both.

        We're going to be out of town Wednesday night through Friday morning visiting my parents and her grandmother; should I salt the meat Wednesday before we leave, and then use MMD when we get back as I'm getting the KBQ up and running?

        Thanks for your help, I really appreciate it (and I think my guests will too)!

        Comment


        • krish the fish
          krish the fish commented
          Editing a comment
          badf00d I do have a couple Anova immersion circulators...

        • JGrana
          JGrana commented
          Editing a comment
          Interesting idea badf00d! I am planning on some brisket points to go along with the turkey this Thanksgiving. I like the idea of the partial smoke the day before - then finish in the hot tub.
          What temp do you use for the sous vide?

        • badf00d
          badf00d commented
          Editing a comment
          225ºF for the KBQ [4 hours], and then 185ºF in the sous vide bath [4 hours]. After breaking them out of the bag, you can firm the bark up again on a grill (I use my gas grill) on low heat and for literally only a few minutes. At 185ºF don't hold them in the bath or they start to turn into pot roast. If you need to wait before serving, pull them out of the bath and put them in a cooler/Cambro.
          Last edited by badf00d; November 10th, 2017, 01:10 PM.
      • smokinfatties
        Club Member
        • Oct 2015
        • 523
        • Upland, CA
        • Paul Arquette

          18.5" WSM + stoker
          KBQ C-60
          Weber 22" Kettle + S'n'S + GrillGrates
          BGE XL
          Yoder YS640

        krish the fish

        Hey buddy, If you want everyone to eat by noon you're either going to have to reheat or get up around 2am. Otherwise if everyone is OK eating in the afternoon I think you could get away with starting around 5am. You'd be surprised how fast it cooks- i would run around 275 or so for a quicker cook time. I can usually get a brisket done in 7-8 hours with higher temps and wrapping (at around 170 internal temp) Wrapping is your friend - use foil. Otherwise pulled pork reheats just fine if you vacuum seal it with juices!

        For wood, post oak and apple are both great, but it seems like you're gonna spend an arm and a leg from fruita! I would try to source some local hickory or oak (or even maple if youre in OH)

        Cheers

        Comment


        • krish the fish
          krish the fish commented
          Editing a comment
          Thanks! I was hoping to have food ready to eat by the time people showed up, but maybe a bit later wouldn't be the worst thing in the world... Everyone will be drinking after all! I'll talk it over with my fiancée and see what she thinks. Don't want the boss mad!

          I've got a line on local apple wood so far, but I have Post Oak from Fruita already. Need to find a supplier for local hardwood soon

        • smokinfatties
          smokinfatties commented
          Editing a comment
          you could also do the pulled pork in advance to make sliders with for apps before kickoff- i do a vinegar slaw on king's hawaiian rolls, then brisket a little bit later
      • BBQ_Bill
        Club Member
        • Jun 2017
        • 409
        • Phoenix, Arizona

        krish the fish
        How low does your kitchen oven go?
        -
        I have held brisket, double wrapped in butcher paper in my kitchen oven for a VERY long time.
        (Am thinking it was about 11 hours)
        I added liquid into the wrapping before closing them tightly.
        The meat was great when finally served.
        The temperature average was 155°F just above the rack between the two briskets. (X marks the spot)
        I placed three older Pyrex baking dishes on the rack just above the ovens bottom heating element.
        These baking dishes were filled with VERY hot water and stacked with the center one resting on the other two.
        (Please refer to my crude and quick drawing and my photo)
        This method basically creates a water barrier between the meat and the heat, and increased the humidity level in the oven.
        Placing Lava Rock in the dishes helps increase surface area for evaporation and helps increase the moisture level in the oven.
        (I found out about this after this photo was taken)
        -
        A large stock pot on the stove top supplied the hot water.
        I would re-fill the dishes with more very hot water every few hours as it evaporated.

        Click image for larger version

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        You can see the oil that dripped into the water there floating in these Pyrex dishes.
        -
        You might consider this method as it sort of mimics a holding cabinet.

        BBQ_Bill

        Comment


        • krish the fish
          krish the fish commented
          Editing a comment
          Hey Bill,

          My kitchen ovens should go down to 150 I believe, though I haven't tested it out yet. This seems like a great idea, keep them in a humidified temp controlled zone until ready to serve. This might be exactly what I am looking for! Thank you!!

        • BBQ_Bill
          BBQ_Bill commented
          Editing a comment
          You are most welcome sir.
      • krish the fish
        Club Member
        • Jul 2017
        • 10

        What size pans do you guys have in the bottom of your KBQs? Full or half? I am not at home right now and can't measure the racks, but I want to make sure when I go to the restaurant supply store to get the right pan I don't go too big or too small.

        Comment


        • BBQ_Bill
          BBQ_Bill commented
          Editing a comment
          Full.
          I have added a link in post #1255 below.
          Last edited by BBQ_Bill; November 11th, 2017, 11:45 AM. Reason: Add more info regarding a link.

        • EdF
          EdF commented
          Editing a comment
          Full, 2". In retrospect I'd have gone with something less deep to free up one more shelf position.

        • smokinfatties
          smokinfatties commented
          Editing a comment
          What Ed said! Full, but shallow is better!
      • BBQ_Bill
        Club Member
        • Jun 2017
        • 409
        • Phoenix, Arizona

        krish the fish
        I have done this "oven hold" many many times, but if memory serves me correctly, the longest oven and transport hold was around 11 hours.
        Upon wrapping after the color is where you want it, adding 1 ounce of bone broth per pound of finished brisket weight is really good as well.
        If opening to probe the flat for doneness, be sure to spritz the meat and butcher paper each time and then re-wrap tightly.
        If the paper rips (as it does at times) it's no big deal, simply wrap a fresh sheet over and re-wrap it tightly.
        Aaron says to wrap tightly, so I do.
        My thoughts on this are that without an air gap between the paper and the meat, the moist paper contact helps the oven heat to transfer into the meat better.
        I don't use aluminum foil due to it making the beef seem "pot-roasty" like in flavor and produces a consistency similar to a braise.
        There are many others that have converted to paper from foil after trialing.
        -
        Back to the oven... my kitchen oven is a bit weird Krish.
        Sometimes it will hold the 150°F average I want, and at other times the lowest it will hold is 170°F average.
        Nonetheless, it does work okay for me, however, this method does not give me the really high humidity that I want.
        -
        To get a bit higher humidity, the lava rock addition does help, but I finally decided that I needed more room and higher humidity.
        So... I purchased a couple of full sized holding cabinets that will hold at 150°F and keep the moisture level right where I want it.
        -
        The only drawback, is after a long moist hold, the bark suffers, so it needs to go back into the smoker or a dry oven to dry/reset the bark.
        The smoker (without a water pan) will dry the bark, and will also boost the "washed out" smoke flavor a bit.
        The HUGE advantage is that the long hold continues to break down collagen and the heavy humidity prevents the meat from losing any moisture.
        The meat simply cannot stall, evaporate or dry out because the moisture level in the cabinet at 75% is higher than the moisture level in the meat at 56%.
        THIS hold is the second most important thing to having your brisket be "Sublime, Unearthly, Unreal" and all of those other descriptive terms that customers say.
        -
        Smoke On!

        Comment

        • BBQ_Bill
          Club Member
          • Jun 2017
          • 409
          • Phoenix, Arizona

          krish the fish Go HERE and to post #4 for photos regarding drip/water pans for the KBQ.

          Comment

          • Ernest
            Founding Member
            • Jul 2014
            • 3137
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            Back home for a few days. Rain is in the forecast, I'll take my chances......

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            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 8430
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
                Brinkmann Smoke n Grill
                Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                Weber 18" Kettle ($30 CL) 'Lil' Feller'
                Weber Smokey Joe ($25 CL) 'Lil' Brother'
                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                Weber 22.5 OTS DO Code Black ($15 CL)
                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                Weber "H" Code 18.5" WSM '86 ($75 CL)
                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
                Weber SJS AH 'Lil' Brother'
                Weber SJS AT 'Lil' Sister'
                Weber SJS DE Code (FREE) 'Lil' Helper'
                Weber SJG M Code 'Lil Traveller'
                Weber SJS AH Code 'Kermit'
                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
                ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                Blue ThermaPen Mk4
                Orange Thermapen Mk4
                Pink Thermapen Mk4
                ThermoWorks IR-GUN-S
                ThermoWorks Smoke
                ThermoWorks Open Box Smoke
                4 Pro Series cable extensions
                Smoke Gateway

                Accessories:
                *********************************************
                2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                BBQ Vortex, 2 Hovergrills, Top Deck
                Warming shelf
                MyWeigh KD-8000Kitchen Scale
                Backyard Grill marinade injector
                Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                Bear Paws
                Meat Rakes
                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
                60's CorningWare 10-cup percolator (Mom's) Daily driver
                50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                Multiple steels, from all over the planet
                Crock sticks
                Diamond stones, various
                Lansky Sharpening System

                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              Yum!!!
              Rain, rain, go away!!!

              Comment

              • Ernest
                Founding Member
                • Jul 2014
                • 3137
                • Dallas, Texas
                • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                Medieval times are upon us!
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                Comment


                • smokinfatties
                  smokinfatties commented
                  Editing a comment
                  Perfection!

                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Congrats, Theodoric of York, Medieval Barbecuer!!!
                  Those look great!
              • Spinaker
                Moderator
                • Nov 2014
                • 10378
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
                  Smokin' Hound Que
                  Minnesota/ United States of America

                  ********************************************
                  Assistants
                  Dexter (Beagle mix)
                  Kinnick (American Foxhound)
                  ************************

                  Grills/Smokers/Fryers
                  Big Green Egg (Large) X2
                  Blackstone 36" Outdoor Griddle 4-Burner

                  Broil King Keg
                  Karubeque C-60
                  Kamado Joe Jr. (Black)
                  Lodge L410 Hibachi
                  Pit Barrel Cooker
                  Pit Barrel Cooker 2.0
                  R&V Works FF2-R-ST 4-Gallon Fryer

                  Weber Spirit Gasser
                  ******************.
                  Thermometers
                  FireBoard (Base Package)
                  Thermoworks ThermaPen (Red)
                  Thermoworks MK4 (Orange)
                  **************

                  Accessories
                  BBQ Dragon
                  Big Green Egg Plate Setter
                  Benzomatic TS4000 Torch X 2
                  Benzomatic TS800 High Temp Torch X 2

                  Bayou Classic 44 qt Stainless Stock Pot
                  Bayou Classic 35K BTU Burner

                  Digi Q DX2 (Medium Pit Viper Fan)
                  Dragon VT 2-23 C Torch
                  Eggspander Kit X2
                  Field Skillet No. 8,10,12

                  Finex Cat Iron Line
                  FireBoard Drive
                  Lots and Lots of Griswold Cast Iron
                  Grill Grates
                  Joule Water Circulator
                  KBQ Fire Grate

                  Kick Ash Basket (KAB) X4
                  Lots of Lodge Cast Iron
                  Husky 6 Drawer BBQ Equipment Cabinet
                  Large Vortex
                  Marlin 1894 .44 Magnum
                  Marquette Castings No. 13 (First Run)
                  Smithey No. 12
                  Smokeware Chimney Cap X 3
                  Stargazer No.10, 12
                  Tool Wizard BBQ Tongs
                  Univex Duro 10" Meat Slicer
                  ********************************
                  Fuel
                  FOGO Priemium Lump Charcoal
                  Kingsford Blue and White
                  Rockwood Lump Charcoal
                  Apple, Cherry & Oak Log splits for the C-60
                  **************************

                  Cutlery
                  Buck 119 Special
                  Dexter 12" Brisket Sword
                  Global
                  Shun
                  Wusthof
                  *******
                  Next Major Purchase
                  Lone Star Grillz 24 X 48 Offset

                Well......I posted these over on the SUWYC thread, but they really belong here.
                KBQ's BEEF RIBS!!
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                Comment


                • hogdog6
                  hogdog6 commented
                  Editing a comment
                  Love the color of those ribs, I should be from Texas because to me beef is king. I’m drooling 🤤!

                • SteveEd
                  SteveEd commented
                  Editing a comment
                  Spinaker, what time should we show up Saturday?

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  When ever you want! SteveEd
              • Ernest
                Founding Member
                • Jul 2014
                • 3137
                • Dallas, Texas
                • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                I can't seem to find the price on the KBQ400.

                Comment


                • BBQ_Bill
                  BBQ_Bill commented
                  Editing a comment
                  Friedrich (Pronounced "Freed Rick") The KBQ400 is the Friedrich Max Flavor 400 unit retrofitted with Bill Karau's inverted flame plus other additions like a 1°F PID controller.
                  I found the price for that mobile unit as stated by Bill Karau in a facebook post. "High teens to low 20s, depending on options"

                • SteveEd
                  SteveEd commented
                  Editing a comment
                  So Ernest, now that you've found the price are you going to find the money?

                • Ernest
                  Ernest commented
                  Editing a comment
                  SteveEd umm NOPE!

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              Meat-Up in Memphis 2021

              Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
              Click here for details. (https://amazingribs.com/memphis)
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              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


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              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.

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              The Good-One Is A Superb Grill And A Superb Smoker All In One

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              The Pit Barrel Cooker May Be Too Easy

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              thermapen

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              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.

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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


              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


              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


              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