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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, please save this link and use it every time you go to Amazon.


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 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


No announcement yet.

New channel/or does it exist?

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  • Top | #16
    Is food safety dead? I am not into seances so I don't know how to channel that.


    • Polarbear777
      Polarbear777 commented
      Editing a comment
      Depends on temp it was heated to and for how long...

  • Top | #17
    Example. Page 5.


    • Top | #18
      Originally posted by mountainsmoker View Post
      Meathead thanks for referencing my post. You say "
      SV is a new technique and I don't think it belongs in the BBQ world. If you want to use it for brisket or pulled pork the temps 131 or 140 are already above where the the smoke will adhere the most.
      SV has been around for decades, only made affordable, and thus popular, over the last few years.

      Smoking from cold is why many of us like the presmoke, then SV, then final smoke, or QVQ.


      • Polarbear777
        Polarbear777 commented
        Editing a comment
        Not practical at home until recently, but started in 1974. Restaurants and processors were using it long before the home cook.
        Last edited by Polarbear777; July 2nd, 2019, 09:16 PM.

      • Spinaker
        Spinaker commented
        Editing a comment
        False, it has been around since the 70's and probably before that. Just because you first heard of it in the 2000's, doesn't mean it didn't exist before YOU knew about it. LOL.mountainsmoker Check out Polarbear777 link. And MH's coments below.

      • DeusDingo
        DeusDingo commented
        Editing a comment
        there's that "scientific background" at work again. all scientists know if it didn't happen to them it didn't happen at all. that's why all experiments are done on the researchers directly!

    • Top | #19
      mountainsmoker You ask how long is long enough. Alas, no simple answer. It varied depending on the meat and the temp and the thickness. The point is that USDA may say 165 for chicken but as we show here

      chicken at 136 should be pasteurized in 82 minutes (that's medium rare just like mr for beef and pork, but just a bit too wierd texture for me). At 150, in 5 minutes (still a bit slipery to my taste). At 156 in 1 minute a(nd believe me chicken breast at 156 for 1 minute is a WHOLE lot different than at 164 for 12 secs and a whole lot better).

      Also a factor is the level of risk. Are you willing to risk, say 1 pathogen per breast? 2? 5? What are the odds they will make you sick? Kill you?

      A lot has been written on this here and elsewhere.


      • Top | #20
        mountainsmoker Again, you are wrong. Pasteurization simply refers to the reduction of bacteria to a safe level as opposed to sterilization which reduces bacterial load to zero. Pasteurization does NOT apply only to dairy and does not have to be at high temps. It simply refers to making the food safe.


        • Top | #21
          mountainsmoker Again you are wrong. SV is not new. As I explain in my article on the vasics of Sous Vide Que "It began in the late 1960s and early 1970s with important work being done independently by the American Ambrose T. McGuckian, the French chef George Pralus, and the French food scientist Bruno Goussault. The first sous vide meal was almost certainly served at the Holiday Inn in Greensboro, SC in 1970 by McGuckian who had been an employee of Grace Cryovac and had been involved with a program to improve hospital food in Sweden in the late 1960s. This program utilized vacuum packaging of food that Graze Cryovac had originally developed in conjunction with NASA and the space program."


          • Top | #22
            I think the problems encountered in this discussion illustrates profoundly why we should not have a food safety channel. Too much misinformation out there.


            • MBMorgan
              MBMorgan commented
              Editing a comment
              Sadly, you are correct, sir! And unfortunately, it seems that those in possession of the most/worst misinformation feel compelled to preach it to all who are in the greatest need of facts and the truth ... and who are willing to listen to the loudest voice around.

            • holehogg
              holehogg commented
              Editing a comment
              You are a very patient Gentleman.

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              it seems that those in possession of the most/worst misinformation feel compelled to preach it to all who are in the greatest need of facts and the truth ... and who are willing to listen to the loudest voice around.
              Sadly, thus has it ever been, though it's always nice to see us makin some headway, gainst th global trend.

              If there was a "LOVE" button fer yer comment, I'da done wore it plumb out, in th last few minutes, an appreciate yer sagacity, an wisdom, Brother

          • Top | #23
            Originally posted by mountainsmoker View Post
            If you have a local slaughter house they are there.
            Not necessarily. USDA only has jurisdiction if the plant ships across state lines, so if it's truly a local slaughterhouse, it may be inspected by the state. In my experience, the USDA is much more rigorous.


            • Top | #24
              Originally posted by Meathead View Post
              I think the problems encountered in this discussion illustrates profoundly why we should not have a food safety channel. Too much misinformation out there.
              Too true. I have been an unofficial safety engineer and chemistry professor for a soap-making forum over the past 5 years. Based on this experience and what I see on the AR forum, I agree there is a lot of ignorance, partial truths, and utter falsehoods floating around about safety and chemistry, whether we're talking food or soap. And I have also observed the ones who actually do know what they're talking about are often shouted into silence by those who think they know.

              IMO, clear science-based safety rules for a forum like this aren't something that should be created by consensus and debate by the group as a whole. The rules need to be set by a person or a small group of people who truly knows what they're doing. I understand this rather inflexible approach will chafe some members of the group, but this approach will result in rules that are sound, sensible, consistent, and easy for all members to understand, regardless of their level of knowledge and skill.

              I don't think that rules out any informal discussion about the science and reasoning behind those the safety rules, as long as its understood the rules will still remain the rules after the discussion is over. In this forum, Meathead has the last word on this with Mrs. Meathead and Dr. Blonder backing him up. Sounds like a sensible arrangement to me and one that I can respect and follow.


              • Huskee
                Huskee commented
                Editing a comment
                Well said. Much more eloquent than my original reply above.

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Rock On, Sis!