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Sneak Peek: NEW Smoker Review- Hunsaker Vortex Barrel Smoker

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  • Huskee
    Pit Boss/Manager
    • May 2014
    • 14012
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
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      • (1) Maverick ET-735 Bluetooth (in box)
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      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
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      • Weber full & half chimneys, Char-Broil Half Time chimney
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      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Sneak Peek: NEW Smoker Review- Hunsaker Vortex Barrel Smoker


    You first! Here we'll post news, gear reviews, videos, and recipes that will end up on the free site BEFORE it gets published there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members




    Hunsaker Vortex Barrel Smoker, by Max Good
    https://amazingribs.com/smoker/hunsa...-smoker-review


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  • Spinaker
    Moderator
    • Nov 2014
    • 10061
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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

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      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
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      **************

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      Bayou Classic 44 qt Stainless Stock Pot
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      **************************

      Cutlery
      Buck 119 Special
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      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    #2
    I would like to try to run one of these. It would be weird to cook in a barrel and not hang the meat.

    Comment


    • Max Good
      Max Good commented
      Editing a comment
      You can hang meats in the Vortex.

    • Spinaker
      Spinaker commented
      Editing a comment
      Ah, I missed that part. I wonder how it cooks with the meat off to the side. I like to hang ribs and what not near the center of the charcoal basket, but maybe it doesn't matter with the air flow in the drum. Max Good
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 3766
    • Stockholm, Sweden

    #3
    Great review by Max Good, as always. The temp sensitivity seems a bit troublesome, but the engineer in me really digs the construction!

    Comment


    • holehogg
      holehogg commented
      Editing a comment
      Like some cookers a little time and practice needed and things come together. I agree design and construction grab my interest.
  • Troutman
    Club Member
    • Aug 2017
    • 6591
    • Republic of Texallence

    • OUTDOOR COOKERS
      22" Weber Kettle - Red Premium Limited Edition
      6 Burner Weber Summit Gasser
      22" and 18" Weber WSM Smoker
      18” Jumbo Joe
      36" double door Lyfe Tyme offset stick burner (SOLD !)
      Pitts & Spitts Pellet Pro 2436
      BBQ ACCESSORIES
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      WOOD & PELLET PREFERENCES
      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
      For Chicken & other fowl = competition blend, cherry/oak/hickory
      For Turkey = 100% hickory or competition blend
      For Pork Shoulder = mesquite, oak or hickory
      For Pork Chops or Ribs = 100% applewood
      SOUS VIDE
      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
      INDOOR COOKWARE
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      Old Revere Wear Copper & Stainless Pots (handed down)

      JA Henckels 15 piece Stainless Knife Set
      Victorinox 12" Fibrox Pro Slicing Knive
      Victorinox 6" Curved Boning Knife
      Set of Dalstrong Japanese Steak Knives

    #4
    Very interesting, can't wait to hear some further comments on cooks. My only reluctance is the fan itself, any time you have a moving part inside a cooker, things can get kind of wonky once grease and smoke start to build up on the parts. I guess a good occasional cleaning would take care of things.

    I'm trying to remember, but wasn't there a recent cooker that employed a similar fan design???

    Comment


    • Max Good
      Max Good commented
      Editing a comment
      The is no fan. The Vortex Heat Plate is stationary. It does not spin.

    • Troutman
      Troutman commented
      Editing a comment
      Oh I thought air convection spun the fan to radiate heat move evenly. So it's a static convection about the blades. Thanks for pointing that out.
  • MBMorgan
    Club Member
    • Sep 2015
    • 5727
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

      > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
      > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
      > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

    #5
    Nice review ... but ... I have a hard time buying the "vortex" idea. Air isn't going to magically start rotating just because the stationary diffuser plate (which is what it really is) looks like some sort of impeller blade. For the most part, it's just going to rise vertically in the barrel. That said, the radially slotted plate probably does help to reduce the likelihood of hot spots forming in the barrel ... but a "vortex", I'm thinking not so much.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      There is a cooker on the market, and I'm racking my brain to think of it, that has a free wheeling propeller that spins when convected air rises from the fire. When I saw this I thought of that cooker, now if my brain will only begin to function and remember

    • aladdin4d
      aladdin4d commented
      Editing a comment
      It is possible to induce a vortex with a stationary "plate" with the right deflection. It's kind of a holy grail as a potential cooling system. That said. I don't know about this cooker really doing such a thing. I have a feeling maintaining a vortex would take more airflow than you would actually have or want. I'm technically under an NDA but here's a link to a patent. Image 6 shows one type of vortex inducing deflection plate. https://patents.google.com/patent/US20170301375A1/en

    • chenrici
      chenrici commented
      Editing a comment
      Why not? „ Air is forced upwards from the center air intake (controlled by the foot operated air intake lever) into the hot charcoal. The hot air is then forced through the vortex plate at the correct angles causing the air inside the smoker to spin. The spinning air helps maintain a consistent temperature throughout the smoker. The vortex plate also acts as a heat deflector which helps reduce burned meat.“ No rocket science there.
  • klflowers
    Club Member
    • Sep 2015
    • 2391
    • Tennessee

    #6
    It looks interesting, but I guess if I am going hot and fast I would go with the proven PBC. On the vortex, it is stationary and does not spin:

    The plate is stationary and does not spin

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 11172
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #7
      Interesting, and it looks great.

      Comment

      • au4stree
        Club Member
        • Aug 2018
        • 416
        • Birmingham, AL
        • Weber Summit Charcoal Grilling Center (WSCGC), PK360(graphite), Jumbo Joe and PBC. Weber kettle @ the hunting camp.

        #8
        Great looking unit, thanks for posting review

        Comment

        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 4572
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #9
          I have a bias, but at $800 I would buy a Kamado. For me that would eliminate the learning curve. of course, MCS is always stoked with the thought “I would like to try cooking on that.” Could you lone me one for a couple of weeks? Max has a great job! He gets to try his hand on different cookers without needing to buy them.

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Was just going to say that $800 for a pretty UDS is a bit out of my expectation zone for a UDS.

          • chenrici
            chenrici commented
            Editing a comment
            Not really sure about the spending: I see many people spend tons on extras for the WSM and heard the PBC is not that durable. And, well with Kamados you certainly don‘t get that reactivity with the temp......
            Last edited by chenrici; November 9th, 2019, 01:41 AM.
        • SparkDog
          Club Member
          • Dec 2018
          • 62
          • Amarillo
          • Hunsaker Vortex Drum, Weber 2-Burner Spirit Gas Grill and 22" Weber Kettle with SNS on the way.
            When time permits, I will also brew some beer and ride bicycles

          #10
          This is what I cook on most weekends. I used to own a cheap offset smoker that finally rusted out after 15 years. I went with the barrel smoker since it was basically set and forget. Yes I visit it periodically and adjust the airflow but I usually can keep it within 10 degrees plus or minus without hovering over it. After feeding the beast for may years, I can now cook meat and do other things without worrying about putting more fuel in the fire box.
          Max Good stated that he had problems lighting the fire. I had questions on how to run the thing before I bought it and looked at the UDS sites,as well as the Pit Barrel Cooker recommendation on this site, to figure out if it was really what I wanted. I agree that Hunsaker does not give you much to work with as far as how these things work. I came away with lighting the fire by filling the basket about half full of charcoal and making a pit in the center. I start about 2 dozen briquettes in my starter and, when ashed over, dump them in the center, add about 4 chunks of wood, put the vortex plate on it and place the whole thing in the smoker. With that, it runs all day, I have never had to add more fuel. I have cooked both low & slow and hot & fast
          The barrel is supposed to be stainless steel. I figure that if my steel smoker, exposed to the weather, lasted 15 years, I should get considerably more life out of this one. Of course, at $800, I'm hedging my bets and covering the thing which I never did with my offset.
          Overall, I have really enjoyed it. So much so that I run it nearly every weekend I am home. Unlike my cheap offset, which had me preparing wood every hour, I just check it and tweak it on occasion which allows me to do other things around the house.

          Comment


          • Max Good
            Max Good commented
            Editing a comment
            Thanks for sharing your experience with the Vortex Smoker. Happy holidays!

          • FireMan
            FireMan commented
            Editing a comment
            Double thanks, just what we needed!

          • chenrici
            chenrici commented
            Editing a comment
            Great, constructive and helpful feedback
        • Craigar
          Founding Member
          • Jul 2014
          • 1013
          • Papillion, NE
          • * - Weber 26.75" OTG
            * - Weber 22.5" Premium cloaked in Crimson
            * - Slow 'N Sear
            * - Smoke E-Z - 26.75" (The Grain Silo)
            * - Lodge Sportsman Grill
            * - Weber Rapid Fire Chimney Starter
            * - Thermoworks ThermoPop
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            * - iGrill2 - 4 probes
            * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
            * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
            * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
            * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
            * - Current butchers: Just Good Meats & Fareway Foods

          #11
          I find it fascinating the 22.5" WSM received a silver medal because of the difficulty in maintaining temps under 275, while an $800 barrel that is difficult to control temps and is for expert competition teams receives a gold medal. Max Good which of the two aforementioned products is the most difficult to operate? The 22.5" WSM or the Hunsaker Vortex Barrel Smoker? Thank you.

          Comment


          • Max Good
            Max Good commented
            Editing a comment
            Hunsaker developed some innovative features for their Vortex which we believe merits our AmazingRibs.com Best Value Gold Medal.

          • chenrici
            chenrici commented
            Editing a comment
            1) Vortex Fire Basket
            2) High Temp Powder coating
            3) Floating Lid Hinge
            4) Dolly type wheels and castor
            5) Bottom intake
            As options
            6) Hybrid Rack
            7) Rib Hanger
            8) Thermometer Holder
            All from one Hand
            And yes, all your cookers need your learning process, certainly true for the WSM
            Last edited by chenrici; November 9th, 2019, 02:15 AM.
        • ecowper
          Founding Member
          • Jul 2014
          • 2614
          • Maple Valley, WA
          • Grill = Hasty-Bake Gourmet Dual Finish
            Smoke = Weber Smokey Mountain 22.5"

            Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
            Thermometer = Maverick ET732
            Thermometer = ThermoWorks Chef Alarm
            Thermapen Mk IV = Light blue
            Thermapen Classic = Grey
            PID Controller = Fireboard Drive + Auber 20 CFM Fan

            Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
            Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
            Favorite beer = Sam Adams Boston Lager or Shiner Bock
            Favorite whisky = Lagavulin 16 year old single malt

            Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


            Eric Cowperthwaite aka ecowper

          #12
          Craigar I just noticed that you are in Papillion .... I consulted with Werner Enterprises for several years. Nice area (except when there's a blizzard)

          The thing about the WSM 22.5" is that it just takes a bit of tuning on the charcoal set up and you can run 225-250 pretty darn consistently. The key is that Weber's charcoal instructions are gauranteed to create a ridiculously large, hot fire. Once you start following the method used by Harry Soo, maintaining temps is easy.

          I do find it funny that the Weber website tells you that the WSM 22.5 will feed 6-8 people.

          Comment


          • Craigar
            Craigar commented
            Editing a comment
            ecowper We have been in Papio for about 20 years now and have watched the population double in that time. People in Omaha have caught on to us. Werner, they just keep on trucking.

            One of these years I will cut my losses with the Smoke E-Z for the 26.75" kettle and buy a WSM 22.5, since that is what I have had my eye on since they first came out.

            Feed 6-8 people? How big are these people? Or for how long will it feed 6-8 people on one cook? A week? Wow, that's crazy.

          • BriggsBBQ
            BriggsBBQ commented
            Editing a comment
            @Craiger what do you think of the Smoke E-Z? Seems like it would make the 26.75" into a massive WSM.

          • Craigar
            Craigar commented
            Editing a comment
            BriggsBBQ that's what I thought too. All in all it isn't too bad. I use it more like a PBC than a WSM. I have experienced some smoke leakage issues and plan to try and seal up the gaps between the lid and body. I hang half chickens in it and it cooks them like a champ. I'm not going to totally toss in the towel until I have exhausted all options on getting a handle on temps under 300°. I have bought a gasket, now I am going to wait until it warms up to install it.
        • Attjack
          Club Member
          • Aug 2017
          • 3284
          • Primo XL
            Weber 26"
            Weber 22"
            Weber 22"
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            Weber Green Smokey Joe (Thanks, Mr. Bones!)
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            Orion Smoker

            DigiQ DX2
            Slow 'N Sear XL
            Arteflame 26.75" Insert

            Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
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            Empava 2 Burner Gas Cooktop
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            - With Grillgrates
            ​​​​​​​ - With Rotisserie
            Weber Q2200

            Blackstone Pizza Oven

            Portable propane burners (3)
            Propane turkey Fryer

            Fire pit grill

          #13
          Craigar Your 26 must be wobbly when you add the Smoke EZ. I know mine is with my Arteflame.

          Comment


          • Craigar
            Craigar commented
            Editing a comment
            Attjack Yeah, she's a bit top heavy...but nothing like Dolly Parton. I am hoping one of these years I can build a table for it.

          • BriggsBBQ
            BriggsBBQ commented
            Editing a comment
            Craigar gotta love ole Dolly Parton.
        • FireMan
          Charter Member
          • Jul 2015
          • 6766
          • Bottom of Winnebago

          #14
          Well, lemmee see here Attjack & Craigar , in a discussion of a vortex drum cooker, did we manage to fit Dolly Parton into this equation?

          Comment


          • Craigar
            Craigar commented
            Editing a comment
            FireMan I figured a reference to Dolly was better suited to this forum than a reference to Morgana the Kissing Bandit.

          • FireMan
            FireMan commented
            Editing a comment
            Aha, now I understand. 🤔
        • BriggsBBQ
          Club Member
          • Feb 2016
          • 301
          • Dallas

          #15
          I watched Aaron Franklin’s MasterClass on fires. It’s interesting because he mentions a license plate or anything to deflect the airflow down in and offset creating a swirl of airflow. This keeps steady heat at the grate of an offset with large exhaust at the gate level. I’m thinking a offset fire would have a hotter fire and more airflow. But maybe that doesn’t matter.

          Comment

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          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 Undisputed Champion!

          thermapen

          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


          Compact Powerful Sear Machine For Your Next Tailgater

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          Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order


          The Cool Kettle With The Hinged Hood We Always Wanted

          NK-22-Ck Grill

          Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

          Click here for more about what makes this grill special


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          G&F Suede Welder's Gloves

          Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

          If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

          Click here to read our detailed review

          Click here to order from Amazon


          GrillGrates Take Gas Grills To The Infrared Zone

          grill grates

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

          Click here for more about what makes these grates so special


          kareubequ bbq smoker

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

          Click here for our review of this superb smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          masterbuilt gas smoker

          The First Propane Smoker With A Thermostat Makes This Baby Foolproof

          Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Professional Steakhouse Knife Set

          masterbuilt gas smoker

          Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

          Click here to read our detailed review and to order


          PK 360 grill

          Is This Superb Charcoal Grill A Kamado Killer?

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

          Click here to read our detailed review of the PK 360

          Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          fireboard bbq thermometer

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

          Click here to read our detailed review


          Finally, A Great Portable Pellet Smoker

          Green Mountain Davey Crockett Grill

          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order