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Chuck Roast on the Pit Barrel Cooker

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  • PJBowmaster
    Former Member
    • Dec 2016
    • 548
    • Black Hills of SD

    This is an absolutely AWESOME thread! I have to admit that smoked and pulled Chuck Roast had not occurred to me previously. Which is strange because we eat a fair amount of Chuck Roast cooked in the oven. Anyway, I'm thinking about trying this on Saturday. The forecast here in Mid Michigan is for 30 f and Winds W at 10 to 20 mph. My Pit is a Camp Chef 24" Smoke Vault. Does anyone have experience with this unit. I'm still learning what it can do. Any concerns about holding temp? I would appreciate any insights. PJ

    Comment

    • fzxdoc
      Founding Member
      • Jul 2014
      • 5391
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks), named Pretty Baby
        Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
        Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
        Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


        Adrenaline BBQ Company Gear:
        SnS, DnG, andLarge Charcoal Basket, for WSCGC
        SnS for 22" Kettle
        Elevated SS Rack for WSCGC
        SS Rack for DnG
        Cast Iron Griddle
        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 Gear:
        Extreme BBQ Thermometer Package
        Additional control unit
        Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 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 Gear:
        Thermapen MK5 (pink)
        Thermapen MK4 (pink too)
        Thermoworks MK5 orange
        Temp Test 2 Smart Thermometer
        Extra Big and Loud Timer
        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 Series:
        8" Chef Knife
        6" Chef's Knife
        Gokujo Boning and Fillet Knife
        3 1/2 inch Paring Knife

      Ohmigosh, PJBowmaster , you've got a real taste treat in store! Use the pulled beef from the chuckie in a Philiaelphia cheesesteak sammie, add it in place of ground beef to chili, lasagna, meat marinara spaghetti sauce, chile colorado, tacos, etc...the list goes on and on. It may just replace brisket as your go-to smoked beef fav.

      Kathryn

      Comment


      • PJBowmaster
        PJBowmaster commented
        Editing a comment
        Well that's a hell of an endorsement! Funny you should say replace brisket. We cook outdoors year round. And we love steak. Which most of the time means Center Cut Chuck Eyes rather than Ribeyes due to cost. We love em! So this totally resonates with me....

      • Northside Brian
        Northside Brian commented
        Editing a comment
        Here in dallas where we can get brisket for $2.99/lb and chuckies run $4.99 and up, briskiet wil still be king. I picked up 2 10lb butts the other day for $.99/lb

      • PJBowmaster
        PJBowmaster commented
        Editing a comment
        Nice!!
    • Northside Brian
      Club Member
      • Aug 2016
      • 104
      • Fort Worth TX

      My favorite chuckie version still is wolfpits pepper stout beef. But I add in a ton of mushrooms and extra beef broth if I am doing a 4 lb or larger chuck roast. There have been many nights where my plate just has a pile of the meat and some kind of veggie.

      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        A pile of meat with a veggie on the side--nothing wrong with that combo! That's my fav too.
    • BBQbot
      Former Member
      • Dec 2016
      • 77
      • California

      I really enjoy a well marbled, smoked chuck roast, and I have to say, Pit Boss, yeah, you nailed it! This thread is making me so hungry.

      Comment

      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3229
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        I know this is a complicated way to do chuck roasts, but it sure is delicious (a fave around here):
        Clay’s Pulled Beef


        Recipe Author: Clay Roberts

        Beef makes a great BBQ sandwich but it tends to dry out during the cook.This three stage method using a Dutch oven helps to keep the beef tender, moist and flavorful. Here’s my recipe for the egg.


        [IMG]file:////home/falis/.nixnote/db-2/dba/3080.jpg[/IMG]


        Clay's Pulled Beef
        Author: Clay Roberts
        Ingredients
        • Two or three choice chuck roasts
        • Peanut Oil
        • Dizzy Pig® Cow Lick Steak Rub
        • 10 strips of good bacon
        • Tomato based BBQ sauce or your favorite sauce
        • ⅓ cup maple syrup (the real stuff)
        • ⅔ cup water

        Instructions
        1. Rub beef with peanut oil. Coat generously with Dizzy Pig Cow Lick.
        2. Prepare your smoker for an indirect cook at 250F degrees and hickory chips. Be prepared for an 8 hour cook.
        3. Stage 1:
        4. Set beef on v rack in pan with a little water or beer in pan.
        5. Lay bacon on top of beef.
        6. Cook for about 5 hours, and when beef is 160F internal remove from smoker.
        7. Stage 2:
        8. Oil inside a No.12 Dutch oven with peanut oil.
        9. Remove bacon from beef and lay across bottom of Dutch oven.
        10. Carefully lift beef off of rack and place in Dutch oven.
        11. Pour the maple syrup and water over beef.
        12. Insert meat temperature probe.
        13. Put the lid on and return to smoking still at 250F
        14. Cook for about 2 hours or until beef is 215F internal and remove from egg.
        15. Stage 3:
        16. Remove beef to rest.
        17. Drain the beef juice from the Dutch oven into a container.
        18. Place the container in the freezer to chill so that you can skim off the fat later.
        19. Trim any fat you find on the beef and start pulling with a fork.
        20. Return pulled beef to Dutch oven and add the sauce to your liking.
        21. Skim fat from saved juice and return juice to the beef.
        22. Add more hickory chips to fire.
        23. Return Dutch oven to smoke with the lid off.
        24. Cook for about 1 and ½ hours.
        25. Maintain a dome temp no higher than 250F.
        26. Stir and serve on soft hamburger buns with pickles on the side.

        Notes
        If you don’t have a Dutch oven you can use a double layer of heavy aluminum foil.  Special thanks to all the good cooks on the forum that helped me make this BBQ.


        [IMG]file:////home/falis/.nixnote/db-2/dba/3079.jpg[/IMG]


        Set the beef out on the table and rub with peanut oil and then Dizzy Pig Cow Lick. Fire up the egg and stabilize at 250F degrees dome. Be prepared for an 8 hour cook. Set up is indirect, platesetter feet up, grid on platesetter, drip pan and v rack on grid. At this time leave the grid off.


        [IMG]file:////home/falis/.nixnote/db-2/dba/3077.jpg[/IMG]


        Stage 1
        Set beef on v rack in pan with a little water or beer in pan. Lay bacon on top of beef. Lift platesetter enough to throw a handful of hickory chips on burning lump. Place grid in egg and set in the pan with beef. Cook for about 5 hours and when beef is 160F internal remove from egg.


        [IMG]file:////home/falis/.nixnote/db-2/dba/3081.jpg[/IMG]


        Stage 2
        In a No.12 Dutch oven, oil inside with peanut oil, remove bacon from beef and lay across bottom of Dutch oven. Carefully lift beef off of rack and place in Dutch oven. Pour the maple syrup and water over beef. Making sure the meat probe is inserted in the meat, put the lid on and return to the egg and set on top of platesetter after removing grid. Be careful not to have the dome temp over 250F. Cook for about 2 hours or until beef is 215F internal and remove from egg.

        Stage 3
        Set the beef out on a tray to rest while you drain the beef juice from the Dutch oven into a container. Place the container in the freezer to chill so that you can skim off the fat later. Trim any fat you find on the beef and start pulling with a fork. Remove gristle and fat as you pull. Return pulled beef to Dutch oven and add the sauce to your liking. Taste test. Now skim fat from saved juice and return juice to the beef. Taste test. Ok, lets go back to the egg. Lift platesetter and throw a good handful of hickory chips on burning lump and return Dutch oven to smoke with the cast iron lid off. Cook for about 1 and 1/2 hours. Maintain a dome temp no higher than 250F.


        [IMG]file:////home/falis/.nixnote/db-2/dba/3082.jpg[/IMG]



        [IMG]file:////home/falis/.nixnote/db-2/dba/3078.jpg[/IMG]


        Stir and serve on soft hamburger buns with pickles on the side.

        Let’s eat!


        [IMG]file:////home/falis/.nixnote/db-2/dba/3080.jpg[/IMG]


        Author’s note: If you don’t have a Dutch oven you can use a double layer of heavy alumimum foil. Keep the egg steady at 250F, smoke with more hickory if you like and enjoy one of lifes best sandwiches.

        Comment

        • PJBowmaster
          Former Member
          • Dec 2016
          • 548
          • Black Hills of SD

          Here is a pic of my Chuckie dry brined and going back in the fridge. Tomorrow we cook...
          Attached Files

          Comment

          • PJBowmaster
            Former Member
            • Dec 2016
            • 548
            • Black Hills of SD

            This one is slightly over 3 lbs. About 1.75 inches thick. Certified Angus Beef. It's a freakin' badass!!

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 5391
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks), named Pretty Baby
                Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                Adrenaline BBQ Company Gear:
                SnS, DnG, andLarge Charcoal Basket, for WSCGC
                SnS for 22" Kettle
                Elevated SS Rack for WSCGC
                SS Rack for DnG
                Cast Iron Griddle
                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 Gear:
                Extreme BBQ Thermometer Package
                Additional control unit
                Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 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 Gear:
                Thermapen MK5 (pink)
                Thermapen MK4 (pink too)
                Thermoworks MK5 orange
                Temp Test 2 Smart Thermometer
                Extra Big and Loud Timer
                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 Series:
                8" Chef Knife
                6" Chef's Knife
                Gokujo Boning and Fillet Knife
                3 1/2 inch Paring Knife

              Enjoy that cook, PJBowmaster ! You'll be having good eats before long...

              Kathryn

              Comment

              • PJBowmaster
                Former Member
                • Dec 2016
                • 548
                • Black Hills of SD

                It's been an interesting cook so far. Having a hard time controlling temp. Been all over the place between 235 and 265 f. Water pan went dry on me twice and temp spiked to 310 f. Now checking that every hour. It's about 29 degrees f and snowing.
                Attached Files
                Last edited by PJBowmaster; January 28, 2017, 05:19 PM.

                Comment

                • PJBowmaster
                  Former Member
                  • Dec 2016
                  • 548
                  • Black Hills of SD

                  I'm 7 1/2 hours into this cook and stalled at 160 f. Should I crutch or power through?
                  Attached Files
                  Last edited by PJBowmaster; January 28, 2017, 05:19 PM.

                  Comment


                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    You're going to get multiple answers... some people smoke meat to see how fast they can do it and still get good tasting meat. Other people smoke low and slow. They plan for the stall, a double stall. Some people use the Texas crutch. Some people turn the heat up... there's no right way to do it!

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Me...😉 I smoke ALL meat at 225°. I've VEVER used the Texas crutch. I've never turned the heat up to power through the stall. I Plan ahead and I know a Cambro is my buddy! Being able to rest my meat for hours... allows me to plan way ahead.

                  • PJBowmaster
                    PJBowmaster commented
                    Editing a comment
                    I do need to work on my cook day planning. Which basically means getting my ass out of bed in the morning.....LOL
                • PJBowmaster
                  Former Member
                  • Dec 2016
                  • 548
                  • Black Hills of SD

                  Here is a review of my cook day. Finished product photos and commentary to follow:

                  Texas Style Chuck Roast
                  1. Purchased a 3.5 lb. CAB Chuck Roast. About 1.75 inches thick.
                  2. Dry Brined for about 12 hours with Kosher Salt per Meathead’s instructions.
                  3. My Pit is a Camp Chef 24” Smoke Vault vertical gas smoker.
                  4. Pre-heated the smoker to about 235 f.
                  5. Applied Meathead’s “Big Bad Beef Rub”.
                  6. Placed the meat over the water pan. Meat temp was about 37 f.
                  7. Added about 6 ounces of Apple Chips to the wood tray.
                  8. Had a difficult time controlling the temp for the first two hours. Probably inexperience, ambient temperature, and windy conditions.
                  9. Twice in the middle of the cook my water pan went dry. Temp spiked up to 310 f.
                  10. About 4 hours into the cook the meat reached in internal temp of 155 f and stalled. After 3.5 more hours it had risen to only 160 f. At this time I employed the Texas Crutch technique by wrapping tightly in foil with about a Tablespoon of Beef Broth. The meat had a good bark prior to wrapping.
                  11. About 9.5 hrs. into the cook internal temp is up to 202 f. The crutch is working.
                  12. Just shy of 10 hours into the cook the internal temp finally reached 209 f. Removed meat from the grill, wrapped in a couple of towels, and placed in my Grizzly Cooler.
                  13. Allowed meat to rest for about 45 minutes in the cooler.
                  14. Could not wait any longer. It was 9 pm and way past time to eat!

                  Comment

                  • fzxdoc
                    Founding Member
                    • Jul 2014
                    • 5391
                    • My toys:
                      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                      Pit Barrel Cooker (which rocks), named Pretty Baby
                      Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                      Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                      Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                      Adrenaline BBQ Company Gear:
                      SnS, DnG, andLarge Charcoal Basket, for WSCGC
                      SnS for 22" Kettle
                      Elevated SS Rack for WSCGC
                      SS Rack for DnG
                      Cast Iron Griddle
                      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 Gear:
                      Extreme BBQ Thermometer Package
                      Additional control unit
                      Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                      2 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 Gear:
                      Thermapen MK5 (pink)
                      Thermapen MK4 (pink too)
                      Thermoworks MK5 orange
                      Temp Test 2 Smart Thermometer
                      Extra Big and Loud Timer
                      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 Series:
                      8" Chef Knife
                      6" Chef's Knife
                      Gokujo Boning and Fillet Knife
                      3 1/2 inch Paring Knife

                    So how did it taste, PJBowmaster ?

                    Comment

                    • PJBowmaster
                      Former Member
                      • Dec 2016
                      • 548
                      • Black Hills of SD

                      Here are some pics of the finished product. Served with Grannie's Texas Beans which were terrific! Perfect side for beef. The meat turned out pretty darn good for a first try. It was tender, moist, and succulent with nice bark and bold flavor from the BBBR. Next time I will focus more on heat control, water pan maintenance, and will allow for a longer rest in the cooler. The collagen and fat could have rendered just a bit more for my taste. Overall I'm pretty happy with this cook!
                      Attached Files

                      Comment

                      • fzxdoc
                        Founding Member
                        • Jul 2014
                        • 5391
                        • My toys:
                          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                          Pit Barrel Cooker (which rocks), named Pretty Baby
                          Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
                          Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
                          Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


                          Adrenaline BBQ Company Gear:
                          SnS, DnG, andLarge Charcoal Basket, for WSCGC
                          SnS for 22" Kettle
                          Elevated SS Rack for WSCGC
                          SS Rack for DnG
                          Cast Iron Griddle
                          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 Gear:
                          Extreme BBQ Thermometer Package
                          Additional control unit
                          Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                          2 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 Gear:
                          Thermapen MK5 (pink)
                          Thermapen MK4 (pink too)
                          Thermoworks MK5 orange
                          Temp Test 2 Smart Thermometer
                          Extra Big and Loud Timer
                          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 Series:
                          8" Chef Knife
                          6" Chef's Knife
                          Gokujo Boning and Fillet Knife
                          3 1/2 inch Paring Knife

                        Ohmigosh, that looks amazing! Congrats!

                        Kathryn

                        Comment


                        • PJBowmaster
                          PJBowmaster commented
                          Editing a comment
                          Thank you!!!
                      • theroc
                        Founding Member
                        • Jul 2014
                        • 818
                        • Altadena, CA
                          • Camp Chef 24" Smoke Vault
                          • Buckaroo Chunk Wood Grill
                          • Weber Summit Gold D Gas Grill
                          • Fireboard
                          • Thermapen MkIV

                        Thrilled to see your post about smoking the chuck roasts on your SV24 PJBowmaster. We just picked up a couple of 3.5 lb
                        choice chuck roasts at Costco and plan to cook them on our SV24 tomorrow. They're dry brining now.

                        Very nice to see your great results with the SV. Is there anything you would do differently for your next chuck roast cook on your SV?
                        Any other suggestions for us?

                        Comment

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                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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                      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