This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Contact Us ]

There are 2 page views remaining.



Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

My best chuck roast yet.

  • Filter
  • Time
  • Show
Clear All
new posts
  • Attjack
    Club Member
    • Aug 2017
    • 4215
    • 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

    My best chuck roast yet.

    I tried smoking it in an aluminum pan in order to save the juices. I can't see going back. I also let it run hot. It peaked at 289 at one point. It went on at 7:30 am and was done at 12:30 pm.

    I dry brined overnight. Used a custom rub with many components of BBB rub, but with 5 spice, cayenne, extra garlic powder and salt. Put it in the pan until it stalled. Then I wrapped it and added the juice from the pan.

    Once done I pulled the beef, and mixed it up in its own juices.

    Click image for larger version

Name:	-ibxSN5wQm31GfhRR5TZY2xMKpDTSkrRsVV1XCiPbdsTmyE2UWK1t6znIp8UheuOuhslS39Dq50AXlsdtDjgzdrRqyJ-81BD6uX5pik3xfO8O6vSfAjLvlAD40lEJhStwekf4dEymhdA3Tm12IJcaD0PQ9DfLsUHF01nAXt7Cw0tGp1J7mbNbBu3dxA5CIGxtAkGw8yKVdb9FZSLfz4KWD8uvLDU98p16GK7NeyB92h_ngLfgwCHkqMO5A9a-ex
Views:	14
Size:	378.3 KB
ID:	445165
    Click image for larger version

Name:	4OACoMGoZX0twwl6pI9PeYb8XpGou16kKe5LicBfuLu3A73le6iqV4VL75UTHVefPZIxD8KSj0Dp3jYAlexEl5RAuMcy4zgz3U9hRrE2FJ0gB4hhHbxzyeWnbi1kLiMzMlnoFiu5aeTnBmwNg5fIsxfPkSpfaKSkzo8_WFuXywEgQPxaQ0ntLAYgQgxy2c1bd1QKlSNSar5-9_IHsW-z6mUrqq7TTZYvhc37MU_GvT31xKVfSOsdj4WfiWJfKKu
Views:	12
Size:	561.5 KB
ID:	445166

    Click image for larger version

Name:	PL8ZnMyb57G5fNCoTUESx-HRFNYsWHbEwCfs9QzPoVhhvBclcai1W8YD_C3Ie42gR3wDoemW4732bVzpTonL7caPZSyRBOmIP1PLZDIAEUthM4msQF17n7wl_PuWZuvmulwqTQeB42MrcQN9qT2atVYWXIwhtEQOoJHsq2w6QpItcIXiUj4ckdt4uvlBMOcc1eMnqhKxEBrwoGo-Of_blreVYhVBpok0DYxVEXtjv2dOcmCilGYLKnHAd0StFjp
Views:	12
Size:	594.1 KB
ID:	445167

    Click image for larger version

Name:	oNKNsI30BfX1bfBOrO1WrFCLZJRFKPYzRKva25P6cApAxwkAXNlKVsEgLDBAuns-IxrGxCCINE21W01WJ5O4ZVICFmn4Z6F-41naKytg9crZ_ax4ktX5MJRnQUaAMa1uu_HtTJjJyf8EAQ0KDZ6x4EJjHTg_MCgessIx-_rZVEP0PyvDoHyb-Z_lC1BlqaDXkrsprV0buk-TQJbEyRFLjqWIhLze-K6BeXTpP1QKva5CAYq1CxnbTxxV4NGw7b4
Views:	12
Size:	423.4 KB
ID:	445168

  • Fashely
    Former Member
    • Sep 2017
    • 4
    • Edmond, Ok

    looks Good!


    • lemayp
      Club Member
      • Jan 2016
      • 217
      • Chesapeake Va
      • Weber Smokey Joe
        Weber 22" with Slow 'N Sear
        Pit Barrel Cooker
        Engelbrecht Braten Campfire
        Maverick ET 733
        Thermapen MK4
        Favorite Beer - Bells Two Hearted

      Looks good to me, but what's that green stuff you put it on? Just for presentation right? 😁


      • Attjack
        Attjack commented
        Editing a comment
        I forgot to wash the plate.
    • DWCowles
      Founding Member
      • Jul 2014
      • 9703
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      Looks fantastic!


      • DeusDingo
        Founding Member
        • Jul 2014
        • 1146
        • Madison, WI
        • Weber Q320 grill
          Masterbuilt Propane Smoker
          Maverick and thermo Pen thermometers

        that's pretty close to how i do it. it looks amazing!


        • Attjack
          Attjack commented
          Editing a comment
          My last one was particularly dry so I decided to do something about it. I've been wasting a lot of juice.

        • Polarbear777
          Polarbear777 commented
          Editing a comment
          Did a sous vide chuck bookended by smoking and got a very good result by saving the purge juices though this is probably less fussing overall and I’ll do this next time.

        • DeusDingo
          DeusDingo commented
          Editing a comment
          Attjack i do the same thing with everything i smoke (pretty much). those juices are magical and add a lot to the final product.
      • Rod
        Club Member
        • Dec 2015
        • 672
        • Phoenix, AZ
        • Weber Genesis S330 with GrillGrates
          Weber Performer with SnS, DnG and Pit Viper mod
          Weber 26" kettle with SnS and Pit Viper mod
          Blackstone 36" SS griddle

          Thermoworks Smoke
          Thermoworks MK4
          Maverick ET-732

          Accessories ranging from a Vortex to bear claws.

        That looks amazing! Definitely doing it that way next time. I was already planning on doing the wrap.


        • Troutman
          Club Member
          • Aug 2017
          • 7461
          • aka Troutman Taco - Hanging Free in Tejas




            SOUS VIDE


          Beautiful !!! OK I'm coming clean, been cooking a lot in foil pans lately for the very same reason, capture those juices. Nice work !!!


          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 9725
            • Kansas Territory
            • Grills / Smokers

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
              Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
              Weber 18" Kettle ($30 CL) 'Lil' Feller'
              Weber Smokey Joe ($25 CL) 'Lil' Brother'
              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
              Weber SJS AT 'Lil' Sister'
              Weber SJS DE Code (FREE) 'Lil' Helper'
              Weber SJG M Code 'Lil Traveller'
              Weber SJS AH Code 'Kermit'
              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
              Blue ThermaPen Mk4
              Orange Thermapen Mk4
              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
              ThermoWorks Smoke
              ThermoWorks Open Box Smoke
              4 Pro Series cable extensions
              Smoke Gateway

              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
              BBQ Vortex, 2 Hovergrills, Top Deck
              Warming shelf
              MyWeigh KD-8000Kitchen Scale
              Backyard Grill marinade injector
              Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
              Bear Paws
              Meat Rakes
              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
              Multiple steels, from all over the planet
              Crock sticks
              Diamond stones, various
              Lansky Sharpening System

              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            Pans have worked well fer me, long many years...
            Note: ya can use a bakin rack or summat in yer pan, get 360° bark, an keep yer juices...

            Jus Sayin


            • HouseHomey
              HouseHomey commented
              Editing a comment
              My friend is speaking truth! Yeah buddy!!!

            • Troutman
              Troutman commented
              Editing a comment
              Yup, do the same...good mention

            • Baltassar
              Baltassar commented
              Editing a comment
              I bought a couple of smaller hotel pans for this exact purpose. But yes, they do need to get washed. I have not noticed much difference as to smoke. Smoke seems to find a way.
          • RonB
            Club Member
            • Apr 2016
            • 13101
            • Near Richmond VA
            • Weber Performer Deluxe
              Pizza insert
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              lots of probes.

            Congrats. It's always nice to see improvement.


            • jgreen
              Charter Member
              • Oct 2014
              • 2722
              • Winnipeg Manitoba Canada
              • Cookers:
                Broil King XL
                Broil King Smoke
                Weber Kettle 26
                Grilla Pellet smoker
                Capital 40 natural gas
                Napoleon Pro 22 kettle

                Maverick 733
                Thermapen (ok..4 thermapens)
                Thermo works DOT (or two)
                Fireboard (probably my favourite)
                Thermworks Smoke (or two)

                SnS (original, plus and XL)
                DnG pans, 6 or 7 of these
                and, maybe some other toys as well

              Nice! Great looking cook.


              • Pirate Scott
                Club Member
                • Mar 2017
                • 1339
                • Clay, New York
                • - Plain old Charbroil Charcoal Grill
                  - 26" Weber Kettle
                  - Jack Daniels No7, Four Roses

                Looks great. How do you keep the Juices from drying up during the cook? I put a pan with water under the last Brisket I did and ended up with nothing.


                • Dr ROK
                  Dr ROK commented
                  Editing a comment
                  Were you cooking your brisket indirect?

                • Pirate Scott
                  Pirate Scott commented
                  Editing a comment
                  Dr ROK yah on a pellet grill, I had it suspended above an aluminum pan with a rack. Added a little water figuring it would help keep the juice from evaporating.

                • Dr ROK
                  Dr ROK commented
                  Editing a comment
                  I'd guess that since you had it suspended over the pan in a pellet grill, the convection around the hunk of meat evaporated more of the juices being expelled than id it were setting in a pan which would deflect some of the moving air currents.
              • Jetski
                Club Member
                • Apr 2017
                • 139
                • St. Louis

                That looks pretty fantastic. I may have to give this method a try.


                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5246
                  • My toys:
                    Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                    Pit Barrel Cooker (which rocks)
                    Weber Summit S650 Gas Grill
                    Weber Kettle Premium 22"
                    Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                    Camp Chef Somerset IV 4-burner outdoor gas range

                    Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                    Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                    Adrenaline BBQ Company's SS Rack for DnG
                    Grill Grate for SnS
                    Grill Grates: five 17.375 sections (retired to storage)
                    Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                    2 Grill Grate Griddles
                    Steelmade Griddle for Summit gas grill

                    Fireboard Extreme BBQ Thermometer Package
                    Fireboard control unit in addition to that in the Extreme BBQ Package
                    Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                    2 Fireboard Driver Cables
                    Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                    Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                    Thermoworks Thermapen MK5 (pink)
                    Thermoworks Thermapen MK4 (pink too)
                    Thermoworks Temp Test 2 Smart Thermometer
                    Thermoworks Extra Big and Loud Timer
                    Thermoworks Timestick Trio
                    Maverick ET 73 a little workhorse with limited range
                    Maverick ET 733
                    Maverick (Ivation) ET 732

                    Grill Pinz
                    Vortex (two of them)

                    Two Joule Sous Vide devices
                    VacMaster Pro 350 Vacuum Sealer
                    Instant Pot 6 Quart Electric Pressure Cooker
                    Instant Pot 10 Quart Electric Pressure Cooker
                    Charcoal Companion TurboQue
                    A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                    BBQ Dragon and Dragon Chimney

                    Shun Classic 8" Chef's Knife
                    Shun Classic 6" Chef's Knife
                    Shun Classic Gokujo Boning and Fillet Knife
                    Shun Classic 3 1/2 inch Paring Knife

                  Gosh that looks tasty, Attjack . You guys are convincing me to give aluminum pans a try. I was concerned that they would partially block the smoke deposition on the meat and interfere with bark formation, but your results and Jerod's (and others) over on this topic have me mulling over the use of a pan on my WSCGC. I'll still hook 'n hang on my PBC, though.

                  Did you have the chuckie on a roasting rack in that pan to keep it from swimming in its juices? How was the bark formation?

                  Last edited by fzxdoc; January 26, 2018, 08:40 AM.


                  • Attjack
                    Attjack commented
                    Editing a comment
                    No I didn't think to set it on a rack until Mr. Bones mentioned that. So the bottom didn't form much of a bark, but the other 5 sides did. I'll use a rack next time.

                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    Thanks for the additional info, Attjack .


                  • Polarbear777
                    Polarbear777 commented
                    Editing a comment
                    On the other hand having the meat touching the juices as a heat sink may have kept them from completely evaporating away?
                • Troutman
                  Club Member
                  • Aug 2017
                  • 7461
                  • aka Troutman Taco - Hanging Free in Tejas

                  • OUTDOOR COOKERS

                    BBQ ACCESSORIES

                    WOOD & PELLET PREFERENCES

                    SOUS VIDE

                    INDOOR COOKWARE

                  What I've been doing lately, just as an FYI, is starting out nekkid in the cooker to try and pick up some bark, smoke and color to about 100* then shifting to the pan. To retain the juices and solve for the crutch, you can just cover the pan with a sheet of foil and let the roast braise. I know a lot of traditional guys don't like this method but I began seeing it more and more in competition cooking so decided to give it a try. Works for me, but that's one man's opinion.


                  • Attjack
                    Attjack commented
                    Editing a comment
                    Maybe I'll give that a shot!

                  • Oakgrovebacon
                    Oakgrovebacon commented
                    Editing a comment
                    I have been doing that style of pan method for years. For beef and pork. Works well here.
                • fuzzydaddy
                  Charter Member
                  • Nov 2014
                  • 4970
                  • Winchester TN
                  • Hardware
                    Blackstone 36” Griddle.
                    Slow 'N Sear Deluxe Kamado & Kettle Grill.
                    Slow 'N Sear (1.0, Deluxe, 2.0).
                    DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                    Weber Chimney Starters (regular and compact).
                    Joule, Instant Accu Slim.
                    Maverick XR-50 [my favorite].
                    ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                    Consumables / Favorites
                    KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                    Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                    SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                    MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                  Amazing pulled chuck Attjack! Using a pan is my new favorite way too!

                  I’ve dry brined, added rub, smoked and pulled chuck roasts in my Drip 'N Griddle. Lots of juicy goodness to mix back in. No bottom bark but more than enough of top/side bark for me. It was nice to use the DnG for the entire process and nothing else to clean.

                  Before the smoke
                  Click image for larger version

Name:	IMG_4727.jpg
Views:	13
Size:	3.02 MB
ID:	445690

                  Just over half way
                  Click image for larger version

Name:	IMG_4756.jpg
Views:	10
Size:	3.63 MB
ID:	445689

                  Click image for larger version

Name:	IMG_4812.jpg
Views:	11
Size:	2.20 MB
ID:	445688


                  • fuzzydaddy
                    fuzzydaddy commented
                    Editing a comment
                    fzxdoc it only took a few minutes to clean. A short soak with a little water, scrape with a spatula, then scrub with some barkeepers friend. Looks new!

                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    Good to know, fuzzydaddy. Thanks!

                  • HawkerXP
                    HawkerXP commented
                    Editing a comment
                    That barkeeper stuff is amazing, we used it to get rust stain of vinyl siding. Magical.



                Meat-Up in Memphis 2021

                SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                Click here for details. (https://amazingribs.com/memphis)
                See more
                See less
                Meat-Up in Memphis


                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

                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

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

                the good one grill
                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

                Pit Barrel Cooker Smoker
                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

                Pit Barrel Cooker Smoker
                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!

                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

                Grilla pellet smoker
                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

                Weber Genesis Grill
                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!

                Weber Genesis Grill
                Webers 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

                grill grates
                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?

                PK 360 grill
                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

                kareubequ bbq 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
                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!

                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 to read our complete review

                Track Up To Six Temperatures At Once

                Grilla pellet smoker
                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

                NK-22-Ck Grill
                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.

                Click here for more about what makes this grill special

                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