Welcome!


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 | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled

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
See more
See less

Smoking a Thanksgiving brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Attjack
    Club Member
    • Aug 2017
    • 4567
    • 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

    Smoking a Thanksgiving brisket

    This will be my first brisket. I picked up a 14-pound prime brisket from Costco. Going to cook it on my Primo XL and then drive it over to my sister's house. Should be fun!
    Last edited by Attjack; November 5, 2018, 02:27 PM.
  • RonB
    Club Member
    • Apr 2016
    • 13515
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Ya got this!

    Comment

    • jecucolo
      Club Member
      • Nov 2015
      • 1273
      • Schertz Texas
      • Pit Barrel Cooker






      #3
      Lots of brisket smoking here so let us know if you got questions.

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        Thanks and I will. Going to read up a bit first then I'm sure I'll have some questions for you guys.
    • Spinaker
      Moderator
      • Nov 2014
      • 10960
      • 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) X3
        Blackstone 36" Outdoor Griddle 4-Burner

        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
        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
        Cuda 7' Fillet Knife

        Dexter 12" Brisket Sword
        Global
        Shun
        Wusthof
        *******
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      #4
      Oh Yeah! You got this, it is really not any different than cooking a pork shoulder. You have more than enough experience to tackle this one. Plus, brisket is way better than turkey.

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        Yeah, not a big turkey fan. There will be turkey there too and probably ham as well. It'll be a meat-fest.

      • Spinaker
        Spinaker commented
        Editing a comment
        I am with you, not a huge fan of the dirty bird. Attjack
    • JGo37
      Club Member
      • Apr 2018
      • 1576
      • the LOU
      • Cookers:

        22" Blackstone Griddle, with stand & hood
        CharGriller Portable Firebox - so modified you'll BLOL
        Kitchenaid #810 Charcoal Grill - highly modified
        Weber BI-code Black Performer w/Igniter
        Weber DE-code Red Limited - 'Lucille'

        Accessories:

        Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
        BBQ Dragon kettle shelves - 2
        Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
        Fyre Dragon Kettle Ribbin' Ring
        Fyre Dragon Kettle 2-Zone Smokin' Sheet
        OneGrill Rotisserie for the Kitchenaid
        Smokenator
        Smoking Tubes: 2x12" & 1x6"
        SnS
        Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

        My Helpers:

        Anova 900W Sous Vide Cooker w/Radios
        Instant Pot 6Q Duo
        Nesco Tabletop Roaster
        & the PIT!

      #5
      All the things you've had to say so far & this is your first brisket? I didn't see THAT coming! You know as much about brisket as ANYONE (that's never made one).

      Brine it with coarse kosher for two days. My current take is in plastic wrap for the first day and just unwrap and move it to butcher paper for the second. Take it really slow on the trim and pay attention to details. That's how my first came out OK. I 'knew' everything but having that sucker in your hands is a new experience.

      HAHA - you never forget your first...

      What grade do you have? (rhetorical) I am just thinking about the cap and marbling. Regardless, if you can keep the suet do that too - reducing it a day or two later to do stuff with it is a pretty cool pro to doing a brisket. Even if at 14 lbs. you may only have ~ 3 - 4 cups.

      Another of my 'current' impressions is that slow rendering works with everything. So I run things on the lower median side of the 225F - 260F cook range now & embrace that a longer cook is better when deciding when to add fuel. (I think jfmorris agrees? let me know?)

      My advice here? Take it or leave it. I'm as helpful, or not, as anyone. Have fun and a great T-Day.

      Jim
      Last edited by JGo37; November 4, 2018, 09:35 PM.

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        Yeah, I've done countless chuck roasts and pork butts, but this will, in fact, be my first smoked brisket. It's a prime brisket and I'll probably go hot an fast on the kamado.
    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9897
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #6
      Due to the low air flow in Kamados, is it recommended you cook at a higher temp so you ain't smoking for 20+ hours?

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7781
        • 1521

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #7
        Your first? Wow gonna pop your cherry, be sure to get a good supply of cigars ready !!!

        Comment

        • CaptainMike
          Club Member
          • Nov 2015
          • 2678
          • The Great State of Jefferson
          • 24X40 Lone Star Grillz offset smoker
            Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
            Old school big'ol Traeger w/Pro controller (Big Tex)
            2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
            20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
            20 x 30 Santa Maria grill (Maria, duh)
            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
            Fireboard
            Thermoworks Smoke and Thermapen.

          #8
          Do you have a rub in mind? Cow Crust, BBBR, and Dalmatian are all great choices, but my go-to lately is Hank's Bonafide Beef Rub by our own Henrik. I get rave reviews every time I use it. https://www.amazon.com/Hanks-True-BB...afide+beef+rub

          Comment


          • Attjack
            Attjack commented
            Editing a comment
            I like BBBR and am considering that or possibly just salt and pepper.

          • Gunderich_1
            Gunderich_1 commented
            Editing a comment
            I recommend you go with your gut. I always do a brisket for Thanksgiving along with a bird and other meats. I use kosher or sea salt, fresh ground pepper, & garlic powder. Works like a charm every time. I tried injecting one once based on a Youtube video. Never again. My brisket critic daughter said: it was ok Dad but not your best work....lol. Good luck and keep us posted!

          • Attjack
            Attjack commented
            Editing a comment
            Interesting, I was considering injecting with beef broth because I saw some people including Meathead do it.
        • JoeSousa
          Club Member
          • Sep 2016
          • 975
          • Spokane, WA
          • Weber 22" (4 of them)
            Weber Ranch
            Weber 26"
            SNS Kettle
            PK Grill (40+ years old)
            Weber Jumbo Joe
            Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
            Slow n' Sear XL (2)
            Slow n' Sear

            http://completecarnivore.com is my site

          #9
          I remember my first. I had done beef ribs and pork butts but was super excited to do my first brisket. Keep it simple and it should turn out great. I like just using kosher salt and coarse black pepper for the seasoning. Any temp between 225-275 will be fine. Don't get too hung up on staying exact on any particular temperature. Start checking it for tenderness when it hits about 195 internal. Most of my briskets are good at the 200-205 range. I generally don't wrap my briskets while cooking but I do wrap after it is done and then give it a good rest for 2-4 hours wrapped in butcher paper and towels inside a cooler.

          Even if it turns out mediocre it will still be better than most other things you could have cooked and will most likely be much, much better than any brisket your guests will have had before.

          Comment


          • Attjack
            Attjack commented
            Editing a comment
            I use a Kamado and a controller so the temperature is rock solid. When I do chuck roasts I usually start checking around then. Usually, I wait until 201 actually. Definitely considering just salt and pepper. I always hold in a cooler. Since I started cooking at higher temps I have stopped wrapping butts, and chuck roasts unless my timing is off and I want to speed things up.
        • Attjack
          Club Member
          • Aug 2017
          • 4567
          • 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

          #10
          I think I'm going to trim my brisket today. So it's time for some basic questions. Startting with should I separate the flat from the point?

          Comment


          • texastweeter
            texastweeter commented
            Editing a comment
            No. Some peoole do that, but as for me, no.

          • bardsleyque
            bardsleyque commented
            Editing a comment
            agree wholeheartedly!
        • Polarbear777
          Club Member
          • Sep 2016
          • 1886

          #11
          I don’t separate. I like the fat in there for slices, but that’s me.

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 6318
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #12
            I don't. Cut out as much of that hard fat as you can between the layers but leave attached.

            Also if I remember correctly doing prime from Costco were probe tender before 200*

            Just checked my book, Probe tender as you were planning. After 200*
            Last edited by HawkerXP; November 17, 2018, 12:18 PM. Reason: incorrect info

            Comment

            • painter
              Club Member
              • Dec 2016
              • 247
              • Denver
              • Primo LG300
                Weber Performer Deluxe
                Maverick 732
                Smobot
                Vortex

              #13
              I'm with you Attjack. Picked up a 14lb prime brisket from Costco myself. Don't have a sister though...

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 10960
                • 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) X3
                  Blackstone 36" Outdoor Griddle 4-Burner

                  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
                  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
                  Cuda 7' Fillet Knife

                  Dexter 12" Brisket Sword
                  Global
                  Shun
                  Wusthof
                  *******
                  Next Major Purchase
                  Lone Star Grillz 24 X 48 Offset

                #14
                I would separate the point from the flat. Especially in a Kamado, where a brisket cook can go 20+ hours. I never used to separate the point from the flat, but now I do regularly. It does help with the cook and it gives you more bark.

                Comment


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  There is very little airflow in a Kamado. As such, the stall will last much longer because the rate of surface evaporation on the meat is much slower. If you wrap early, it does not apply, but if you don't, the stall can last for hours and hours. SMO

                • SMO
                  SMO commented
                  Editing a comment
                  Thanks Spinaker Totally makes sense now!

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  You bet! That is why we are all here, man! I hope you have a great holiday! SMO
              • Attjack
                Club Member
                • Aug 2017
                • 4567
                • 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

                #15
                Originally posted by Spinaker View Post
                I would separate the point from the flat. Especially in a Kamado, where a brisket cook can go 20+ hours. I never used to separate the point from the flat, but now I do regularly. It does help with the cook and it gives you more bark.
                So if I do that does that mean I might want to do burnt ends? And if I do then I'll need to figure out timing.

                I do plan to cook it hot and "fast" I think.

                Comment


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Personally, I would rather just have the point as is. However, you certainly can make burnt ends. The great thing about separating, is that you can take each piece off when they are done. Then wrap and throw it in the cambror until the other piece is done.

                • Attjack
                  Attjack commented
                  Editing a comment
                  Cool, maybe I will just to keep it simple and because it's my first one. That way I know how it is without doing the extra step. Thanks!

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Nothing wrong with doing that, my friend. Keep it simple. Work in some variables as you become more comfortable and are able to dial in what works for you. Attjack

              Announcement

              Collapse

              2021 Meat-Up In Memphis Canceled

              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
              See more
              See less
              Working...
              X
              false
              0
              Guest
              500
              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
              false
              false
              {"count":0,"link":"/forum/announcements/","debug":""}

              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 To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

              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!

              thermapen
              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