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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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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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KBQ - The "Maiden Voyage"

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  • Top | #106
    I've recently noticed something a bit odd that I would like to share with my friends here.
    It is the way the brisket flat surface looks visually immediately after the brisket is cut in half.
    It's hard to describe, and I have not read of this meat surface "attribute" anywhere else on the web.
    Am wanting to share it here with the KBQ family and those that are struggling to get a moist brisket flat.
    In examining the surface of the meat of a brisket that has just freshly been cut, I noticed something that caught my eye.
    A really moist flat, versus a dryer flat has a slightly different look besides the obvious moisture we see in some web photos.
    I am aware that one might spray oil or water on the surface to "fake" a moist flat, but I don't believe that this attribute can be faked. (Am not sure though as this is a new discovery)
    Please bear with me as I may be in some "odd and foreign land of smoke" on this...
    Photos with descriptions will show this best, and are to follow shortly when I get them together.
    Click image for larger version  Name:	View 2.jpg Views:	1 Size:	92.0 KB ID:	597010Click image for larger version  Name:	View 1.jpg Views:	1 Size:	139.4 KB ID:	597012Click image for larger version  Name:	View 4.jpg Views:	1 Size:	654.7 KB ID:	597011Click image for larger version  Name:	View 3.jpg Views:	1 Size:	81.5 KB ID:	597009

    My thoughts are that the openings, or gaps in the surface of the cut flat increase in size and number when the meat is dry and are closed and few when it is more moist.
    If I can see fat that is not totally rendered in gaps of the point, that seems normal.
    There is less fat in the flat, and lots of gaps as seen in the top left photos appears to me to be really dry.
    This observation may mean absolutely nothing, and I may delete this post.
    Upon further research, I will decide whether I am as mentioned, "In a smoky and far away land" or I am "on cue."

    Time will tell.
    Last edited by BBQ_Bill; November 24th, 2018, 12:07 PM. Reason: Added 4 different brisket photos to explain my thoughts more clearly.


    • Top | #107
      I have been following you two (Bill and Rfuilrez). I'm impressed. I can innovate in suturing humans (surgeon), but am helpless when it comes to modifying metal to solve a problem. I would purchase a pair of these pins when they are available. Removing the door would make clean up much more efficient and thorough.
      Question: Has anyone made a cover for their C-60? I wrote to Bill K, but he doesn't sell any. I put my C-60 in the back of the minivan and brought it to a boat cover/reupholster (Seattle area). They measured, took photos, and called me back later with a $650 price for one out of Sunbrella! No thanks. My thought was a cover which would go over the top with the firebox attached. This would give a nice pitch to shed water. It should of course be a few cm shy of the ground. Could also keep the controller in place underneath the cover. If someone made these, I bet they would have a reasonably sized market to sell to here.


      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        I'm not with my KBQ at present, but I believe you could put the firebox and the control box inside the cook box, then you would only need a simple square to cover the cook box, less work and material to make, therefore less cost. Good to know your skills, if I spring a leak and can't make it to Cripple Creek I'll go over the hill and see you... ;-)

      • EdF
        EdF commented
        Editing a comment
        I stow the firebox in the cookbox, and have a nice plastic toolbox to hold the controller and miscellanea. That goes into the garage.

        If you're willing to go that route, this one fits the body perfectly.


    • Top | #108
      Stowing inside the cookbox means you have to keep a clean cookbox, and move grates around........😏
      BTW, Comfortably Numb, I just looked at your travel photos. Beautiful. My wife's family had a reunion on Flathead Lake last July, with her 90 year old mother the guest of honor. It was held at the Lutheran Bible Camp (they rent out to heathens on weekends), and relative from, of course, MN and ND were there. So, I recognized those highway passes. Have you stopped at Drummin Up BBQ in Coeur d'Alene?


      • Top | #109
        Originally posted by new2smoking View Post
        Stowing inside the cookbox means you have to keep a clean cookbox, and move grates around........😏
        BTW, Comfortably Numb, I just looked at your travel photos. Beautiful. My wife's family had a reunion on Flathead Lake last July, with her 90 year old mother the guest of honor. It was held at the Lutheran Bible Camp (they rent out to heathens on weekends), and relative from, of course, MN and ND were there. So, I recognized those highway passes. Have you stopped at Drummin Up BBQ in Coeur d'Alene?
        Why would you have to keep it clean? If you don't already have one of these, I suggest getting one, slide in the bottom slot and it catches anything headed for the floor. Stack the racks on their sides or put on top of the cook box before covering. I would put the firebox in first, it should fit fine without touching the sides. Then put the control box on top of it.

        Thank you for the compliment, although I don't actually travel much. If someone didn't pay me to drive a truck I would stay home all the time. I haven't heard of Drummin' UP in CDA, but will look it up next time. I see a roadside board for a BBQ place in Wallace, but I haven't been through there at the right time (usually passing through in the late night/early morning hours, not to mention pulling doubles and Wallace is small!) but would like to try it out someday. If you have reason to cross the state on Highway 2 I highly suggest Tribune in Davenport. The Smoked Potato Salad is a must. Kettle Falls also has a new BBQ place, it's worth the stop if you find yourself there. Omak now has one too, but I wasn't that impressed. I'd eat there again, but if I was in Omak for only one meal the Breadline would win out.


        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          EdF So are milk cartons all about the Pacific Northwest!

        • HawkerXP
          HawkerXP commented
          Editing a comment
          +1 on wondering where you've been. Miss seeing the farm updates.

        • EdF
          EdF commented
          Editing a comment
          I dunno' ComfortablyNumb . We have a bunch of them around here!

      • Top | #110
        A quick post on moisture in the KBQ.
        I spoke with Mr. Karau regarding adding more moisture to my smokes.
        He brought up the lava rock idea that I have mentioned using in my kitchen oven.
        I will be adding lava rock to the bottom cookie sheet in KBQ smokes to draw water up and evaporate it into the cooking chamber.
        Will see what happens and post results.
        BTW, I am using a home made flat funnel to add water to that cookie sheet during cooks/smokes.
        I will try to remember to post a photo from my next smoke.
        The flat funnel thingy works pretty good, but I am still wanting an automatic water add system from Santa for Christmas.


        • BBQ_Bill
          BBQ_Bill commented
          Editing a comment
          Yeah bro, it holds 60 pounds of meat and 5 pounds of water!

        • hogdog6
          hogdog6 commented
          Editing a comment
          Looking forward to your lava rock experiment.
          By the way I think we'll be seeing a C-65 owner soon BBQ_Bill 😉

        • BBQ_Bill
          BBQ_Bill commented
          Editing a comment
          Yeah hogdog6
          Bill Karau said to keep a pan in a lower slot above the cookie sheet to keep the dripping oil off of the lava rock.
          My bottom cookie sheet does not hold a lot of water, and goes dry REALLY fast, so an auto-fill will be a very welcome addition.
          You know, water smokers are designed to add moisture to the cook, so with that thought, they must be at least helping retain product moisture a little bit, no?
          Anyway, I am looking forward to playing around with this moisture addition thing.

      • Top | #111
        So I was using the GE inline on/off switch but didn’t really like it. It was nice to be able to do it, but I was just unhappy with it in general.

        I had planned to wire in a switch before Bill bought the GE one, so I got that one to check it out.

        Had to drill out the rivets to get inside (I know, warranty void and stuff). Drilled a 7/16” hole in the side, wired a switch inline with the draw fan, and Bam. Now I can shut just the draw fan off. I got lucky because I didn’t plan out where to put it. Just drilled a hole! Lol.
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        • BBQ_Bill
          BBQ_Bill commented
          Editing a comment
          I bought 4 toggle switches at Home Depot for around $5 each as well as a rivet gun to close each one back up when done. When I get some spare time, will install them and share a photo of the install as well. VERY cool idea my friend.

        • Rfuilrez
          Rfuilrez commented
          Editing a comment
          I think when I’m done messing with the insides of mine, I’m just gonna put a long bolt through with a nut on the other side. For now I’ve just been setting the top on it when using it.

          Still have some tweaking to do with the temperature controller I installed and getting the probe to read right.

      • Top | #112
        I noticed that the point of the packers closer to the manifold in the back of the KBQ get darker and will develop bark first. Am thinking that this is partly due to the increased heat in which the Maillard Reaction works better.
        In watching videos of Franklin's briskets in his large smokers, I see at times someone has placed aluminum foil on some of the corners.
        In a bit of research, this was done to protect that spot from overheating and drying out.
        Next smoke, am going to try this aluminum foil thing on the point in the back after it is sufficiently barky.
        The KBQ being a convection smoker, is constantly blowing hot air on the meat, and the meat next to the manifold gets the "Lion's share" of the heat.
        Will see how this works and if the foil helps prevent dehydration of certain hot spots on the meat edges.


        • BBQ_Bill
          BBQ_Bill commented
          Editing a comment
          I am using the aluminum foil on a regular basis now. When an edge or corner of the flat or the point gets "there" color wise, I add a piece of foil to help "shield" these "hot spots" from the heat, and it seems to work. The 1st areas to get dark enough are not drying out.

      • Top | #113
        Well my fellow KBQers,
        I got ALL carried away with water in a smoke this last cook just to see what it would do to the briskets in that "wet thang."
        Figured it couldn't hurt, but I was mistaken.
        It's cool though, as the briskets sold just fine and the customers were happy.
        The results were not so good as two dehydrated a bit on the side opposite to the fat cap side.
        Who woulda thunk it with all that water in there!
        The "jerky" like layer on one side was tasty, but hard to cut with the knife.
        Brought back bad memories from when I was cooking with the fat cap side up.
        When I say carried away with water, I mean REALLY carried away, like to the max!
        Had a water pan below each brisket plus water and Lava Rock in the bottom. LOL!
        Yeah, I'm a nut, but I have fun at it!
        It was definitely not worth the hassle either as the trays do not slide out without trying to bring the pan with them.
        I'm going back to my normal which is a cookie sheet in the very bottom and one pan above it to catch oil drippings like Bill Karau suggested.
        Just thought I would share my "fun" experiment/failure with you all

        Click image for larger version  Name:	Water Smoker!.jpg Views:	1 Size:	624.3 KB ID:	627303
        Last edited by BBQ_Bill; January 25th, 2019, 12:05 AM.


        • Top | #114
          Bark Failure

          I wanted to share a failure to build bark on some smoked packers.
          My LUV is to experiment and I'm always trying to make my packers better than the last ones...
          What happened was I was reading online where using a common table fork to make shallow furrows or cuts in the surface of the meat would INCREASE the bark on a brisket due to the surface being roughed up.

          This idea made sense to me as I know that as the smoke passes over the surface of the meat, small protrusions will "catch" the passing smoke and so I tried it.

          It was an EPIC FAIL!

          The instruction was to follow the natural grain of the meat with the fork.
          I did this and my packers looked very much like the online photo when I was finished with them.
          Here below are my opinions and observations:
          1) During this failure to build bark, the meat oozed moisture for 10 hours from these gashes created by a fork.
          2) The Millard Reaction is a HUGE part of the formation of bark and will STRUGGLE to occur on a...
          continually oozing wet surface.
          3) An ALTERNATING of moist and dry results in:
          a) a trapping or attraction and adhesion of smoke when moist.
          b) a browning of the surface during the dry periods.
          4) When the meat surface temperature climbs the browning will occur more rapidly.

          So for me, to build a great bark the condition of the surface needs a "toggling" back and forth.
          I spritz to moisten to attract smoke, and then allow the surface to dry so it will brown doing this over and over.
          To cook more evenly...
          I spritz with cold liquid to cool the surface.
          Then I allow the surface to dry and heat back up.
          Back and forth, over and over, layer upon layer works to build a high quality flavorful bark.

          Click image for larger version  Name:	2019-01-06_11-54-13.jpg Views:	1 Size:	174.8 KB ID:	657527
          Unbelievable Barkless packer!

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          Please note that these packers have been in the smoker at 230°F for 10 hours.
          There are some patches that are dry where the oozing liquids did not occur.
          I suppose I did not "fork" these areas as much.
          You can see a huge difference in the surface in this bottom photo.
          I therefore recommend that one NOT rough up the surface with a fork.
          That is unless you do not want bark, then take a fork to them thangs!

          BBQ Bill
          Last edited by BBQ_Bill; March 30th, 2019, 10:58 AM.


          • EdF
            EdF commented
            Editing a comment
            Thanks for sharing the experience!

          • hogdog6
            hogdog6 commented
            Editing a comment
            Bill you make me laugh. Glad your having fun!
            Because of your wisdom my briskets get more compliments from family and friends than ever before. The other day a friend told me my brisket is the best he's ever had and he eats out at bbq restaurants a lot. Thank you for sharing!

          • Rfuilrez
            Rfuilrez commented
            Editing a comment
            I wonder what the results would be at 250-275* cooking range. Or even hot and fast over 300 like some people have been doing. Not that I’d want you to waste money on another inferior brisket. Just curious if having more heat to dry the surface would make this work.

        • Top | #115
          FYI, here is a photo of the color I expect from a typical 9 to 10 hour Mesquite smoked packer.

          Click image for larger version

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          Now THAT's what I'm talking about!
          BBQ Bill


          • Timbo54
            Timbo54 commented
            Editing a comment
            What were your poppet settings for that beautiful piece of beef?

        • Top | #116
          This was smoked with the bottom poppet fully open and the top poppet at about 1/4" open, BUT...
          I was mistaken and feel rather foolish for my grabbing a photo of a successful packer, but it is what it is.
          The one shown was a 13 hour smoke, NOT 10.
          HOWEVER... if I had left the ones shown with the "fork raking" in for another 3 hours, the bark would still be NOTHING like they should have been.
          THAT I am sure of.
          UPDATE: I just found a comprehensive note that states I left them in for just under 12 hours and pulled them.
          The note states, "Pulled at almost 12 hours to conserve moisture. So sad, no real bark on these."


          • Top | #117
            Thanks guys!
            In regards to hotter temperatures, I originally was running much hotter, and struggled with hot spots on the meat here and there.
            Generally the flat on one corner or edge would get dark really quick and start to sizzle.
            I would spritz like crazy trying to stop that area from overheating.
            When that area was sliced, it was dried, harder and discolored, with the meat a sort of caramel like color inside.
            So I dropped the temperature a bit and would spritz those hot spot darker areas even more.
            I kept doing this and finally got the sizzling to stop at lower temperatures.
            Recently, I have ran higher temperatures again, and spritz and foil these hot areas.
            The cooks take less time when I run hotter, but I REALLY have to hawk these things more to keep from overheating and dehydrating thinner areas.
            Sizzling is simply a BAD thing in my KBQ experience.


            • BBQ_Bill
              BBQ_Bill commented
              Editing a comment
              The "fork" thing caused these packers to lose moisture like crazy. If I crank up the heat or break out the torch again to cauterize the "wounds" and stop the flow of liquid out of the meat, it might work. I still feel like my bark is fine, and was just experimenting is all.