Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

KBQ - The "Maiden Voyage"

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • BBQ_Bill
    Club Member
    • Jun 2017
    • 395
    • Phoenix, Arizona

    KBQ - The "Maiden Voyage"

    KBQ TIPS, TRICKS, AND HELP
    Let's use this thread to "Problem Solve" for KBQ newbies and to help some of us old guys like me.

    We can post our very 1st KBQ Smoker experiences, both good AND bad as a help thread.
    I will also post my mistakes and my discoveries here to help those with brand new shiny KBQ's.
    -
    The fact is even after many many smokes, I am still learning...
    Plus ALL of us were newbies with our 1st KBQ smoking Maiden Voyage.
    This could be a way to post help for those with brand new machines and lots of questions.
    -
    Of course, my general KBQ postings and bragging will still go on Ernest's very cool
    KBQ ~ has landed thread.
    Smoke On!
    Last edited by BBQ_Bill; March 30th, 2019, 11:07 AM.
  • BBQ_Bill
    Club Member
    • Jun 2017
    • 395
    • Phoenix, Arizona

    #2
    My first beef ribs were a bit dry.
    I got into Aaron Franklin's book, and he said to spritz fairly often and then much more near the end of the smoke.
    That DEFINITELY helped and the second batch were way better.
    -
    I also added a 1" deep cookie sheet type tray in the very bottom, which I filled with water.
    It ran out of water fairly quickly, so each time I spritzed, I added more water to this tray.
    -
    These were beef ribs, and I have not done pork ribs... YET
    Last edited by BBQ_Bill; September 10th, 2017, 09:50 AM. Reason: Added for clarity as to the type of ribs I smoked

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3140
      • 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

      #3
      My first was ribs too. Came out great, but it was a lot quicker cook than I expected. No water, no spritz, but they way they are is the way I like them.

      Click image for larger version  Name:	20170219_184649.jpg Views:	1 Size:	2.26 MB ID:	377911

      Comment


      • BBQ_Bill
        BBQ_Bill commented
        Editing a comment
        Pork ribs, YUMMY looking!
        Never done them, beef many times now.

      • EdF
        EdF commented
        Editing a comment
        That would explain the different results and necessary treatment! At 4 hours or so, temp around 230-235F, baby backs are an easy cook.
        Last edited by EdF; September 10th, 2017, 10:27 AM.

      • BBQ_Bill
        BBQ_Bill commented
        Editing a comment
        Gotcha, these beef ribs go for a few more hours until tender.
    • BBQ_Bill
      Club Member
      • Jun 2017
      • 395
      • Phoenix, Arizona

      #4
      There was also a question regarding how full to keep the firebox.
      I keep mine full enough to where the lid will still fit.
      -
      Once every 20 to 30 minutes, I add more wood and prod at the coals to make sure the holes have at least one inch of hot coals over them.
      With Pecan, which do not coal as well, I sometimes have to actually OPEN the holes in the tray to get the smoke, fire and air to pass through.
      The "Roar" comes back, and in looking through the KBQ "view port", when I can see the inverted flames on both sides coming down, I know all is well.

      Comment


      • EdF
        EdF commented
        Editing a comment
        Yeah, I overfilled on my second cook. Don't do that anymore.

      • lostclusters
        lostclusters commented
        Editing a comment
        I under filled on first cook, and some on second. Now I use just a little less than Bill describes.
    • ComfortablyNumb
      Club Member
      • May 2017
      • 2547
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      #5
      My maiden voyage can be found here at post No. 12.

      Comment


      • BBQ_Bill
        BBQ_Bill commented
        Editing a comment
        I dearly LUV that post ComfortablyNumb!

      • BBQ_Bill
        BBQ_Bill commented
        Editing a comment
        Did you learn any cool things to share with your beginning smokes ComfortablyNumb?
    • BBQ_Bill
      Club Member
      • Jun 2017
      • 395
      • Phoenix, Arizona

      #6
      It was "Beginners Luck" with my VERY 1st KBQ smoke.
      Smoked two full sized packer beef briskets.
      They were absolutely the VERY best briskets smoked on my 1st KBQ back late in 2016, and were deemed as number one in flavor, bark texture, and moistness by the "eaters".
      Those two held 1st place in all areas for a LONG and quite frustrating time.
      -
      I looked for those old photos, but did not find them
      -
      Here below are some of my 1st KBQ mistakes and the solutions that made things better for me:
      1) In my experiences, I feel that I get the best bark with the lid on.
      To each his/her own, and others do quite well with the lid off, but I like the results I get with it on.
      2) I always cook with the bottom poppet fully open.
      Ernest does the same and explained that this is your main source of heat and smoke... I totally agree.
      3) The "Roar" that you get from the firebox during the draw when the air smoke and heat are all going through the holes in coal tray is a GOOD thing.
      (Listen for your KBQ to "Roar" during draws)
      4) Also, as mentioned earlier, you can actually see the inverted flames coming down through the coal tray, especially at night.
      Both sides should have good solid flame during draws.
      5) I use binder clips to hold the poppets in the positions that I like to use.
      6) It is good to check the poppet positions right after adding wood, as they are easily bumped open by wood adds.
      7) Keep the edges of the door clean with a hot wet cotton cloth as dried spritz and errant meat liquids can dry and harden making the door tough to open and close.
      8) After each cook, use a toothbrush and compressed air to clean the spring and bulb that is under the draw fan on the control box.
      If you cannot see the bulb inside the spring due to ash/soot, the cooking chamber temperature will most likely begin to have odd on/off temperatures.
      9) The back of the KBQ, near the manifold is a bit hotter as well as the very bottom.
      I keep meats closer to the door side of the racks and add a full sized water pan/barrier in the bottom.
      Fatty brisket points should go towards the back of the cooking chamber.
      If you don't use a barrier water pan in the bottom, make sure you smoke briskets with the fat side down, especially on the lower rack.
      If you go with the fat side up, you may experience very hard and dehydrated meat on the bottoms on the flats.
      I had several that the knife would not easily cut through until I contacted Bill K. and he told me to go with the fat side down.
      10) It is my opinion and experience that moving and spritzing will help guard against moisture loss on long smokes as well.
      11) I WAS smoking 4 full packer briskets at one time in my 1st KBQ. It was just too much, and I had to rotate and hawk temperatures to get even cooking. I decided to limit my smokes to three full packers per machine, which works well for me.
      12) Bark forms nicely on a moist surface, but cannot form on a surface that gets TOO much moisture as in constant dripping from above.
      The idea of putting the brisket fat trimmings on the very top rack to "baste" the meat did not do well for me as the top brisket had VERY weak bark.
      This is also true that bark cannot form in puddles of liquid on the top surface.
      Tip the briskets or meats a bit to remove puddles of oil and spritz.
      Stagger them so they do not continually drip on each other to help prevent "bald" spots in your bark.
      -
      Here below you can see a Point sitting over a Flat. The constant dripping of the Point onto the flat prevents the top of the Flat from getting "barky".

      Click image for larger version  Name:	Point Over Flat.jpg Views:	1 Size:	159.2 KB ID:	378102
      Last edited by BBQ_Bill; September 10th, 2017, 07:59 PM. Reason: Added more info

      Comment

      • kmuoio
        Club Member
        • Jul 2017
        • 19

        #7
        Sept 9, 2017 - My Maiden Voyage

        Who I am: Amateur smoker - everything I've learned is from AmazingRibs.com over the last 3 years. This is my first smoker and I own one grill a 15 year old Weber Genesis C - still works great, just won't be "smoking" with it ever again.
        What I smoked in my maiden voyage: 2 racks of pork ribs - slather of mustard to keep the rub on the meat. Spicy rub I found somewhere on the web
        Wood: Post Oak - 1/2 splits (3"x6") from Fruita Wood. (Too small and too frequently needing replacement IMHO)
        My KBQ's Nickname: R2-BQ (it does look like a robot)
        Mod: BBQ_Bill's handles - don't know what I would do without them. Helps in moving the KBQ from place to place and obviously for propping door open.


        11:45 - start fire in chimney with BGE Lump Charcoal. After 15 minutes, pour this into Charcoal into the KBQ firebox. Since KBQ is in different location in my yard from Weber grill, I put two inverted (flat side facing up) grill grates on top of the KBQ firebox and start the chimney on top of the grill grates. After 20 minutes, I fold the grill grates in half and tilt the loose charcoal down into the KBQ firebox. Flip over the chimney in the KBQ firebox and I'm off...
        12:10 - Fruita wood delivery in my driveway. Excellent timing. Need to find local wood source to avoid close calls like this in the future!
        12:45 - internal temperature of the KBQ is 180 and I think it's a good time to add the ribs
        12:45 - 4:30 - I burn through 20 lbs of the Fruita Wood 1/2 splits I'm tending the KBQ every 15-20 minutes. I'm completely mystified by how the temperature is regulated by the fans only. Seems like the temperature remains between 218 and 250 (only a short period at this high temp). I find myself moving the temperature knob every hour or so - just small tweaks. My temp knob has temperatures on it, not the "1 - 10" that I've seen here in the Pit.
        4:30 - pork ribs reach internal temperature of 190 and I pull them. I have not spritzed at all nor is there a water pan in the smoker. Cut into the ribs immediately and notice dryness, but also the largest brightest pink smoke ring I've EVER seen (yes I've been to Franklin / other great BBQ). I sample a fatty piece and it's a 10 out of 10, just wish the whole rack was like that.


        General Feedback on my first cook:

        PROS
        • Fun! Probably the most fun I've had since the first time I followed Meatheads Pork Rib smoking tips for my gas grill.
        • While ribs were dry, they were still incredibly flavorful. Wife says they are the best ribs I've ever made (out of dozen or so tries)
        • Can't wait to try other things - chicken, turkey, shoulder, butt, brisket, etc.
        • If you like to futz with things, you'll always have something to do with the KBQ. I kept setting reminders on my phone to go out every 15 minutes and there was always something to do. In future cooks, I'll spritz every so often.
        • Reduced cooking time - saved 2 hours from my normal gas grill "smoke."
        • Incredibly easy assembly. Putting the legs on was the only time I needed help from anyone. You spend sometime in the cookbox - maybe 10 minutes total to get the legs on.
        • While smoking, pork ribs did not experience a stall or I simply wasn't paying attention to notice one.

        CONS
        • First hour was VERY smoky - maybe the charcoal? Wife Acceptance Factor at an all time low as KBQ looks a bit like "PigPen," the Peanuts character who always had a cloud of dirt around him. Instead of dirt, the KBQ has a huge cloud of smoke around it. Most of the smoke from the top of the fire box, but plenty of smoke coming out of the front of the "control box" from the fans - I wasn't expecting that, but it just makes sense that the smoke that flows through the cookbox needs a place to exit.
        • wood needs to be optimal size. This is a big "duh" as KBQ and the Pit has clued me into this, but when I'm having to tend so frequently as the wood that I've purchased is too small, I realize that this moves this smoker far away from the SIFI world. You're not only having to tend this smoker, you need to curate the wood selection to feed it.
        • Racks in KBQ don't slide in/out perfectly - so pulling racks out and pushing them back in can jam a little bit. Not a big deal with pork ribs, but with a heavy brisket on a rack, I wonder if this is magnified.
        • KBQ looks well-worn after its first use. If you're a neat freak, you'll want to clean the exterior of everything after each cook.
        • Stressful - with my WAF very low, I felt some buyers remorse for this whole KBQ adventure. Luckily, the payoff was significant with the fun I had and the high quality food.
        • KBQ is low to the ground. I've seen some mods in the Pit and expect in time to address this directly with my KBQ. I was all too often using the ground as my "countertop" for tools / thermometer, etc.



        SUMMARY: Happy with my purchase! Excited to see the KBQ evolve - it's an incredible smoker!


        Click image for larger version  Name:	image_47009.jpg Views:	1 Size:	1.67 MB ID:	378141Click image for larger version  Name:	image_47010.jpg Views:	1 Size:	1.80 MB ID:	378142Click image for larger version  Name:	image_47011.jpg Views:	1 Size:	2.33 MB ID:	378143Click image for larger version  Name:	image_46912.jpg Views:	2 Size:	2.24 MB ID:	378144Click image for larger version  Name:	image_47012.jpg Views:	1 Size:	2.66 MB ID:	378145
        Last edited by kmuoio; September 10th, 2017, 03:32 PM.

        Comment


        • EdF
          EdF commented
          Editing a comment
          As I said above, I had the "too much fill" problem with my second cook. Basically, it was packing the wood too densely, resulting in the kind of smoke issues you're mentioning. Airflow in the box is important.

        • BBQ_Bill
          BBQ_Bill commented
          Editing a comment
          Hmmm... good point Ed.
          I just let 'er smoke, but will look into this for sure.

        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Overfilling also results in overconsumption. Once I get the coal bed I keep only one or two pieces on top. Keep the lid on as well.
      • BBQ_Bill
        Club Member
        • Jun 2017
        • 395
        • Phoenix, Arizona

        #8
        kmuoio

        I split logs to a width that will fit into the firebox and then saw them to just under 10-1/2" in length.
        I've drawn a line on my Miter Saw at that length to get it right with each cut.
        -
        I too have the rack jamming problem due to pulling them out to spritz, and check temperatures and then pushing them back in, if not straight they will jam.
        With a 15 pound brisket it can be a problem, just gotta relax, and line it up better.
        No good solution to that as of yet...
        -
        For cleanup, I power wash mine, and Easy Off oven cleaner works well from what others have posted.
        -
        For holding utensils and temperature monitors, I purchased a folding table at Amazon that I really like.
        You can see it HERE.
        Last edited by BBQ_Bill; April 25th, 2018, 08:53 PM.

        Comment


        • EdF
          EdF commented
          Editing a comment
          I kind of like the upside down 5 Gal bucket somebody else posted. I think I'm using a cooler.

        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          A five gallon bucket? Who could be that backwood??

        • EdF
          EdF commented
          Editing a comment
          My wife the former construction super?
      • BBQ_Bill
        Club Member
        • Jun 2017
        • 395
        • Phoenix, Arizona

        #9
        That would work EdF
        To get one on eBay, I found this one HERE.
        It is $34.95 and free shipping.
        As of 24 Sep, it is now $31.45 including shipping.
        -
        UPDATE:
        I bought that table for his reduced price of $27.16 (and free shipping)
        It now sits next to KBQ #2

        NOW, the price is WAY up and a better price can be found at Walmart.
        Last edited by BBQ_Bill; April 25th, 2018, 08:58 PM. Reason: Price increased quite a bit!

        Comment

        • ComfortablyNumb
          Club Member
          • May 2017
          • 2547
          • Northeast Washington
          • KBQ C-60
            PK360
            Thermoworks Smoke
            Thermoworks Thermopop
            Thermoworks Dot

          #10
          kmuoio Check Craigslist for wood. I live in NE Washington state and have access to thousands of acres of fruit orchards. Oak doesn't grow around here, but I can make a trip to the coast (Western Washington) to get some. If it did grow around here I could get a firewood permit and head to the national forest to glean some.
          Last edited by ComfortablyNumb; September 10th, 2017, 06:52 PM.

          Comment


          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            I've yet to see an advertised cord be a true cord. Still has to be less expensive than getting wood in a cardboard box.

          • Uncle Chewy
            Uncle Chewy commented
            Editing a comment
            I've been warned to be careful with orchard wood. Depending on what they use for fertilizer and pesticides and the last time it was applied, you might not want to introduce that into your food chain.

          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            Uncle Chewy Orchards are pruned late winter/early spring before pesticides are used and previous years pesticides would be well past harvest. Systemic pesticides are not used in food production, so if you have concerns or want to be cautious, remove the bark.
        • BBQ_Bill
          Club Member
          • Jun 2017
          • 395
          • Phoenix, Arizona

          #11
          Agreed ComfortablyNumb they are wanting to gouge you with their "Face Cord" or whatever...
          This fellow I found on CL sells me a half cord on the money every time for a great price.
          I buy from him and one other that I found a ways up North with Pecan for sale.

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 9730
            • 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

            #12
            If you slide the rack out of the KBQ, make sure the are parallel with the top of the cooker, this will help to elevate the "jamming' you are seeing when you pull the grates in and out. (I have never spritzed or used a water pan. To much fuss for me.)

            For the wood. Most places will sell wood, have it cut to Face cord lengths. That is 16" per log. This is who you want to contact. Fruta wood is a great supplier for small amounts of wood. But for stick burgers, it is not practical. As you said, Get a local supplier. Or cut it yourself, I do. If not, know what your buying. Look at the wood grain and bark to make sure your getting what you pay for. Check out this site for more info on woods and what to look for when buying. If you cut those 16" logs in half they fit perfectly in the KBQ. Get a miter saw and use that to chop the logs in half, then split them with a hatchet or axe. I found that this makes short work of making all the wood for the KBQ fit. You can also get one of these, that I think a few people here use. (I had questions about quality so I passed on this option)

            Another thing to remember, is that if you are seeing white smoke out of the exhaust or induction fans, then your fire is not clean enough. Make sure your coal bed is established and is able to clean the smoke. Also make sure your top poppet is not open, this will bring unfiltered smoke into the cook chamber. The smoke should be almost totally clear or a little bit thin blue. I rarely see smoke coming out of my KBQ, other than out of the firebox.

            Oven cleaner will clean your KBQ up like new.

            Soon you will see all of the. possibilities with the KBQ. You can do sooo much on it. Make sure to browse this thread as well for many great ideas, tips and tricks.

            Comment

            • kmuoio
              Club Member
              • Jul 2017
              • 19

              #13
              Maiden Voyage Part Deux: Pulled Pork

              What I smoked: 8 lb Pork Shoulder - slather of mustard to keep the rub on the meat. Meatheads "Memphis Dust" rub
              Wood: Oak - locally purchased and sized with a miter saw, hand axe, etc.

              I'm using much larger wood chunks but am finding it hard not to choke out the fire. My last time around - no difficulty at all and fire was roaring the entire time. I'm thinking that I should stagger a brick size piece with a smaller piece. Any thoughts on this? Do I need to stagger or is there a way to make multiple brick size pieces work?

              Having to rebuild the fire mid-smoke was a bit of a challenge, but I've had to do it twice now. (I posted a picture of my restarting the fire) Any tips? Do I remove the meat from the smoker if the fire goes completely out? OK to throw a chunk of charcoal in when restarting the fire? Thanks in advance for the guidance!

              Kevin
              Attached Files

              Comment


              • lostclusters
                lostclusters commented
                Editing a comment
                Yes, way too small and way not enough wood. You need a much lager coal bed too.

              • kmuoio
                kmuoio commented
                Editing a comment
                To be clear guys -- this was the wood I used after the fire went completely out - I couldn't just drop a log where there were no coals.

              • KBQ
                KBQ commented
                Editing a comment
                Kevin, keep a bag of lump handy. If you get behind on your fire, add 4" of lump and then wood on top of that to recover.
            • ComfortablyNumb
              Club Member
              • May 2017
              • 2547
              • Northeast Washington
              • KBQ C-60
                PK360
                Thermoworks Smoke
                Thermoworks Thermopop
                Thermoworks Dot

              #14
              BTW, careful with that axe, Eugene. You could cut off a finger!!
              Last edited by ComfortablyNumb; November 21st, 2017, 12:07 PM. Reason: Fix broken link

              Comment


              • BBQ_Bill
                BBQ_Bill commented
                Editing a comment
                Long enough for the link to not work anymore

              • ComfortablyNumb
                ComfortablyNumb commented
                Editing a comment
                BBQ_Bill fixed it (I hope)

              • ComfortablyNumb
                ComfortablyNumb commented
                Editing a comment
                DSiewert Surprisingly it isn't the first opportunity I've used it. I seem to find ways to work Floyd references in. I imagine one of these days I will again. ;-)
            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3140
              • 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

              #15
              I had a similar problem with my second cook - I just stacked them too tightly together, and didn't give the fire enough oxygen for the flame to get to the upper pieces. Looser stacking took care of it, and slower feeding, making sure that the pieces lower in the fire were well-ignited. I had to redo the chimney once too. No problem.

              Comment


              • kmuoio
                kmuoio commented
                Editing a comment
                When you say "redo the chimney" - you added a chimney for of lump back into the KBQ firebox - did you keep the meat in the cook box? Thanks!
                Last edited by kmuoio; September 26th, 2017, 07:29 PM.

              • EdF
                EdF commented
                Editing a comment
                Yeah, but made sure the fan was off. That would be the fan that sucks smoke and potentially ash. Turning the thermostat all the way down temporarily gets that done.

            Announcement

            Collapse

            Meat-Up in Memphis 2020

            Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
            See more
            See less
            Working...
            X
            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.

            Cool Embroidered Shirt Cool Embroidered Shirt
            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.

            Click here for more info.

            Support ARC

            Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

            https://tinyurl.com/amazingribs

            BBQ Stars

            SPOTLIGHT

            These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use our links when you buy things

            Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

            https://tinyurl.com/amazingribs

             


            Placeholder

            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 $299 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

            Placeholder

            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

            Placeholder

            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


            Placeholder

            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