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Show Us What You're Cooking! (SUWYC)- Volume 12, Winter 2018/2019

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  • texastweeter
    Club Member
    • Jul 2017
    • 2895
    • Republic of Texas

    Pizza night. Cooked outside in the Italia pizza oven. Detroit, New York, and Margarita
    Attached Files

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Those are some awesome looking pies. I'll take an edge piece off that Detroit style please !!!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great lookin pies, Brother!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Got to love those little cups of oil in those peperoni!
  • Dadof3Illinois
    Club Member
    • Jul 2017
    • 856
    • Southeast Illinois

    First cook on the new PBC....Ribs, Sausage and pork butt for pulled pork. Awesome cook, might be the best pulled pork I’ve ever made!!!
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    • Dadof3Illinois
      Dadof3Illinois commented
      Editing a comment
      Troutman this will all be gone by dinner tomorrow!!

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Pbc, pbc, pbc!!!!!

    • Mudkat
      Mudkat commented
      Editing a comment
      Boy that all kooks good!
  • HouseHomey
    Club Member
    • May 2016
    • 5256
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    Shrimp, lobster and tenderloin on Kalamata Ciabatta with heirloom tomato, shallots and garlic. An easy “Go to.”
    Attached Files

    Comment


    • klflowers
      klflowers commented
      Editing a comment
      That’s a go to? Dang.

    • hoovarmin
      hoovarmin commented
      Editing a comment
      Yes!

    • Mudkat
      Mudkat commented
      Editing a comment
      You knocked em out of the park HH!
  • mgaretz
    Founding Member
    • Jul 2014
    • 829
    • San Ramon, CA
    • Mark Garetz
      Rec Tec pellet grill
      Weber Genesis Gasser
      Maverick ET-732 and Thermapen and others

    Pork Chop, double-cut, cooked SV then seared and glazed with maple syrup. Served with sauteed spinach.

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    • Henrik
      Henrik commented
      Editing a comment
      Winner!

    • Troutman
      Troutman commented
      Editing a comment
      Boy that chop looks good

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Quite th Culinary Masterpiece, there!
  • Attjack
    Club Member
    • Aug 2017
    • 3960
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    Garlic-cumin chicken on a bed of rice cooked in mushroom broth with asparagus and mushrooms.

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    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks really goody!
  • Spinaker
    Moderator
    • Nov 2014
    • 10589
    • 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

    I made some Sous Vide ribs. 150 F X 18 hrs. Then I shocked the ribs and got the BGE going. I set the temp for about 275 F. I added some The Slabs Stephy Style Rub before the bath and again once I took it out of the bag, post shock.

    I got the BGE up to 275 F and let the ribs go for about 3 hours. I set a glaze on the ribs with about 20 mins left in the cook. These were awesome! I was really impressed. The texture was great all the way down the rack. I will be doing this more often. Sooooo easy.
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    Comment


    • PappyBBQ
      PappyBBQ commented
      Editing a comment
      Dang. you guys keep tickling my MCS with this sous vide thing!

    • Spinaker
      Spinaker commented
      Editing a comment
      Block out he haters, give in to MCS, it is good stuff man. Just another fun way too cook! I love to Sous Vide, Shock then smoke. PappyBBQ

    • PappyBBQ
      PappyBBQ commented
      Editing a comment
      I know I know. You're right Spinaker. I'm thinking about how a corned beef brisket would turn out SV'd. I'm going to succumb sooner or later. I know it. There is no denying it...
  • Troutman
    Club Member
    • Aug 2017
    • 7198

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    My Secret Santa who shall remain unnamed .....​​


    ...gifted me with this little gem in December ....

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    ...so I figured it was a special hunk of meat for a special occasion. Well it just so happens that my wife is a picanha freak, she thinks it's the best piece of beef on the planet. So I figured since it was her birthday over the weekend I'd cook her a special dinner with a special piece of meat.

    I salt brined it on Friday evening thinking to cook it Saturday night but one thing led to another and I didn't get it onto the grill until Sunday, so it had a 48 or so hour brine. Makes for an almost aged effect on the skin of the meat. Here it is before the cook looking like a piece of meat pie ...

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    The thing was so big and thick that it was almost roast like. Had some issues with the wind and some temp swings but got her cooked and sliced....

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    All in all a fabulous piece of meat, super tender. I made some mushrooms in a Merlot/beef stock reduction and served with some roasted veggies and some Cuban black beans. Made the little lady happy .....

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    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Seems to check out.

    • PappyBBQ
      PappyBBQ commented
      Editing a comment
      Now that there's a FINE looking plate of goodness!

    • Willard
      Willard commented
      Editing a comment
      I have a birthday coming up, so...
  • Red Man
    Club Member
    • May 2018
    • 1025
    • Western Washington

    Ribs!

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    Comment


    • klflowers
      klflowers commented
      Editing a comment
      Nice rack.

    • Red Man
      Red Man commented
      Editing a comment
      klflowers I get that a lot 😁

    • Spinaker
      Spinaker commented
      Editing a comment
      These look fantastic!
  • panteracfh3
    Club Member
    • Jul 2018
    • 286
    • Tewksbury, MA
    • "Jump in the fire!" - Metallica

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    4” of snow and cold. Sounds like a good day to make a roast beef! Seared it on the gas passer and then into the Traeger to finish it off. It came out delicious. The wife and I (and the two dogs) approve of Meathead’s recipe

    Attached Files

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      Looks great!

    • panteracfh3
      panteracfh3 commented
      Editing a comment
      Thanks!!!

    • clb239
      clb239 commented
      Editing a comment
      Cooking in the snow is great...
  • Attjack
    Club Member
    • Aug 2017
    • 3960
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    Leftover Asian slaw on top of greens with half an avocado.

    Click image for larger version

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    Comment


    • Dan Deter
      Dan Deter commented
      Editing a comment
      While that looks good, I worry that not having any meat in there at all could get you ex-communicated from the site...

    • Attjack
      Attjack commented
      Editing a comment
      Dan Deter Hopefully the wagyu steak I grill tonight will get me back into the good graces of AmazingRibs.

    • Skip
      Skip commented
      Editing a comment
      Yum!
  • treesmacker
    Club Member
    • May 2018
    • 916
    • Grants Pass OR
      • Rec Tec Trailblazer RT-340
      • O-Grill 600 Portable Grill with O-Dock
      • Cuisinart 360 Griddle
      • Ooni Fyra (coming soon)

    Am I supposed to click "Like" on everything? It is hard not to! Great job everyone!!

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      LOL, Where are your cooks, brother?!?
  • WVsmoke
    Club Member
    • Jun 2018
    • 70
    • Smoke WV
      Kamada/Gaser

    Click image for larger version  Name:	F6EA4A9E-AEC4-4074-87D2-C806C9F31AB1.jpeg Views:	1 Size:	1.54 MB ID:	637938 A shoutout of appreciation to Pit Member Skip for sharing the Cinnamon Swirl Bread Recipe. First try at making the recipe and it is worth the effort.
    Attached Files

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      very nice!

    • RonB
      RonB commented
      Editing a comment
      Well done.

    • Skip
      Skip commented
      Editing a comment
      Good job! I would eat that anytime!
  • Attjack
    Club Member
    • Aug 2017
    • 3960
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    Wagyu flat iron steak smothered with mushrooms sauteed in sake with grilled brussels sprouts.

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    Comment


    • Attjack
      Attjack commented
      Editing a comment
      My plan was oil, salt and pepper, then drizzled with balsamic reduction after grilling. But I searched for brussels sprouts and skewer out of curiosity and went with the above recipe when I saw it.

    • Troutman
      Troutman commented
      Editing a comment
      We take and combine the EVOO with Aged Balsamic to make a vinegrette, season with coarse salt and pepper, toss, marinade for a couple hours and grill

    • Attjack
      Attjack commented
      Editing a comment
      I need to get some pecans.
  • troymeister
    Charter Member
    • Aug 2014
    • 1377
    • Forest Park Il
    • Weber 26

      Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

      2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates

      Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
      I love cooking with wine. Sometimes I put it in my food.

      One cannot have too many grills.

    I wanted to Grill out tonight but time nor weather were cooperating.

    So....Baked Red Snapper, Roasted Veggies, Radicchio Salad with Homemade Balsamic Vinaigrette.


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    Last edited by troymeister; February 21, 2019, 08:19 AM.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Oh Bravo !!! Love red snapper
  • hoovarmin
    Founding Member
    • Jul 2014
    • 1031
    • Neptune Beach, FL
    • Weber Performer 22
      SNS
      Joule
      Thermoworks Smoke
      Thermoworks Thermapen
      Kingsford Blue Bag

    Lousy pic but great burger. My wife brought home ground chuck last night. Low-and-behold I had everything on hand to make grilled Korean Bulgogi Burgers with Kimchi Mayo and Pickled Daikon from the Serious Eats website except for red cabbage. (https://www.seriouseats.com/recipes/...rs-recipe.html). They were fantastic Click image for larger version  Name:	IMG_0693.jpg Views:	1 Size:	1.96 MB ID:	638542
    Last edited by hoovarmin; February 20, 2019, 07:52 AM.

    Comment


    • Mudkat
      Mudkat commented
      Editing a comment
      Looks good from here!

    • Attjack
      Attjack commented
      Editing a comment
      I've made this burger several times and it's great. I will always make that kimchi mayo. It's so good. I have some in my fridge right now. I use it for all kinds of things!

    • hoovarmin
      hoovarmin commented
      Editing a comment
      Attjack - I agree. That mayo is special.

Announcement

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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
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Meat-Up in Memphis

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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

 


If you have a Weber Kettle, you need the Slow 'N' Sear

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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


The Good-One Is A Superb Grill And A Superb Smoker All In One

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The Good-One Open Range is dramatically different from a traditional offset smoker. 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


Griddle And Deep Fryer In One

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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!

Click here to read our detailed review and to order


The Pit Barrel Cooker May Be Too Easy

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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 because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

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The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review


Grilla Pellet Smoker proves good things come in small packages

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We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke,
Stylish and Affordable
Gaucho Grill

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Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review


Genesis II E-335 
A Versatile Gasser That Does It All!

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Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review


GrillGrates Take Gas Grills To The Infrared Zone

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GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Is This Superb Charcoal Grill A Kamado Killer?

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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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

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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

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This is the first propane smoker with a thermostat, making 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


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

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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!

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Track Up To Six Temperatures At Once

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FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device


The Cool Kettle With The Hinged Hood We Always Wanted

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Napoleon's 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.

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Finally, A Great Portable Pellet Smoker

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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