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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.

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.

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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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Smoking with... HAY?

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  • Top | #1

    Smoking with... HAY?

    I've been reading Raichlen's Project Smoke, and enjoying it. For quick smokes, like buffalo mozzarella and hamburgers, he recommends using hay.

    My first thought is, "Ugh. Hay is dirty." But y'know, it's not like wood is sterile.

    My second thought is, "All that thick smoke." But it's quick, and light.

    My third thought is, "Is there a place I can get clean hay?"

    Anyone ever use this? What happened?

    I'm kind of surprised it isn't addressed on the AR site.

  • Top | #2
    Mosca does he specify alfalfa hay or grass hay?


  • Top | #3
    What the HAY? lol, I know everyone seeing this thread will be irked I got to say What the Hay first.


    • Top | #4


      • johnec00
        johnec00 commented
        Editing a comment
        Interesting article, the Hay Smoked Citrus Pork Loin sounds like an worth while experiment.

    • Top | #5
      In my young days I used to work with horses. I worked my way through college packing mules in the back country of the Sierras. I have used hay to add fuel to an old Weber BBQ. My recollections - alfalfa is strong smelling and smolders a lot more. Straw has a much lighter smoke but is hotter and ignites fast. Most of the time when I used it I had consumed a bit to much whiskey so I can't remember what the flavor profiles were. In fact, at the time I don't think I cared about flavor profiles. The thing to be careful about with hay is that it has to be dry. Hay can get moldy really easily. Now, Mosca, if you are going to give this a try and find that alfalfa is good they sell alfalfa and straw pellets (my folks' burro eats them) and they sell cubes that are shaped roughy like briquettes. Maybe you will report back on each of them! HA - I'm not going to be the first to try.


      • tbob4
        tbob4 commented
        Editing a comment
        smokinfatties, I used to work in Yosemite - Tuolumne Meadows. I think that Walker station was at 9,000 feet. The High Sierras are fantastic.

      • smokinfatties
        smokinfatties commented
        Editing a comment
        Yes it is! High mountain meadow property

      • tbob4
        tbob4 commented
        Editing a comment
        smokinfatties - Small world, isn't it?

    • Top | #6
      Mosca I wondered about hay, too. I wish Steve said more about hay. I also wonder if wood chips wouldn't work as well on a quick cook. They burn pretty quickly on a hot fire.


      • Top | #7
        I automatically wonder if he really meant hay or straw, since everyone tends to mean straw when they say hay...


        • Mosca
          Mosca commented
          Editing a comment
          Good question. I'll shoot him an email through his BBQ Bible club.

        • Thunder77
          Thunder77 commented
          Editing a comment
          Very true! Most of the "hay rides" we take at the farm are actually "straw rides". Bales of straw, not hay.

        • Cheef
          Cheef commented
          Editing a comment
          I'm going to bet on straw also. burning straw gives an almost sweet smelling smoke. Hay would tend to bitterness I would think.

      • Top | #8
        Originally posted by Abom View Post
        I automatically wonder if he really meant hay or straw, since everyone tends to mean straw when they say hay...
        Exactly. Growing up we bailed a lot of rice straw but always called it hay.


        • Top | #9
          Originally posted by Abom View Post
          I automatically wonder if he really meant hay or straw, since everyone tends to mean straw when they say hay...
          I did a quick search of his forum before asking:

          Originally posted by bluemountain
          "In this episode you "Hay" smoked steak. I've worked and lived on farms here in the Northeast most of my life, and what you used looked like straw rather that hay. Am I correct? If not, what type of hay was it?"
          Originally posted by Steven
          Busted again! It was straw. Thanks for setting a city slicker straight. (But hay works equally well.)


          • Top | #10
            Straw is what's left of grain plants after the seed has been harvested. Hay is grass plants cut and dried with the seeds still attached. Straw would be more from a crop such as wheat. Hay is usually animal feed.


            • Top | #11
              We used to call oat hay "straw" and alfalfa hay "alfalfa". Have no idea why.


              • Michael Brinton
                Michael Brinton commented
                Editing a comment
                Was one bedding and the other feed?

              • tbob4
                tbob4 commented
                Editing a comment
                No - both feed, although we only used oat for bedding. Horses could eat morning alfalfa and evening oat. Mules could not eat alfalfa. Before that I worked for a quarter horse trainer who we mixed twice daily oat and alfalfa flakes and the horses bedded in sawdust.

            • Top | #12
              Hay...hay...hay...everybody relax. If it come outta the ground naturally and can be lit on fire, then man has probably cooked with it. If you make small batches of hay fire you would have less smoke just gotta have enough oxygen. May not be the greatest taste, but desperate times requires desperate measures.


              • Abom
                Abom commented
                Editing a comment
                It was a valid question. One is a completely different plant from the other. Could reasonably be expected to make a difference in taste.

            • Top | #13
              On a Dairy farm in WI oat straw was used for bedding, alfalfa was used for feed, high in protein


              • Top | #14

                I have a pet store near me. But I want a bit more guidance than Raichlen offered in PS or this article offers.

                I like the idea of starting with a potato... if you mess it up, who cares?


              • Top | #15
                On a serious note, try it then get a cheap piece of meat and try that. But go very lightly. What could it hurt. Just a little poison