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.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

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)
See more
See less

How to make sourdough bread...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • RonB
    Club Member
    • Apr 2016
    • 12141
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    That's one great looking loaf Mbmorgan

    Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 6037
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

      Click image for larger version

Name:	image.jpeg
Views:	37
Size:	2.06 MB
ID:	206318 W.A. RonB -Thanks! And here's a pic of the inner workings...

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        The inner workings in the bread community is referred to as the crumb.😎
    • RonB
      Club Member
      • Apr 2016
      • 12141
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      The crumb looks very tasty too Mbmorgan .

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        Woohoo...😆 You pulled it off Mbmorgan . Great job!👍 I love the color of your crust and your crumb is open and airy. It really amazes me how you guys have all produced great loaves on your very first attempt. I cooked door stops and hockey pucks when I first started.

        How did it taste? What did your wife and kids think?

        Comment

        • MBMorgan
          Club Member
          • Sep 2015
          • 6037
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
            > WeberQ 2000 (on "loan" to a relative)
            > Old Smokey Electric (for chickens mostly - when it's too nasty out
            to fiddle with a more capable cooker)
            > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
            > Thermoworks Smoke
            > 3 Thermoworks Chef Alarms
            > Thermoworks Thermapen
            > Thermoworks IR-GUN-S
            > Anova sous vide circulator
            > Searzall torch
            > BBQ Guru Rib Ring

            > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
            > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
            > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

          Thanks, BH! The wife loved it (our son is in deepest darkest Fairfax, VA). The flavor was awesome. The recipe was a riff on your basic sourdough (post #3) in which I used 1/2 each bread flour and whole wheat. Very tangy ... who'd a'thunk Colorado native yeast would give S.F. sourdough a run for its money? No adjustments needed for altitude (6300 ft. ) except time. Bulk ferment completed in 2.5 hrs and proofing in 1.5. Many thanks to you (and Chef Jacob) for info, advice, and inspiration!

          Comment

          • Breadhead
            Banned Former Member
            • Jul 2014
            • 1

            Originally posted by Mbmorgan View Post
            Thanks, BH! The wife loved it (our son is in deepest darkest Fairfax, VA). The flavor was awesome. The recipe was a riff on your basic sourdough (post #3) in which I used 1/2 each bread flour and whole wheat. Very tangy ... who'd a'thunk Colorado native yeast would give S.F. sourdough a run for its money? No adjustments needed for altitude (6300 ft. ) except time. Bulk ferment completed in 2.5 hrs and proofing in 1.5. Many thanks to you (and Chef Jacob) for info, advice, and inspiration!
            It's makes me feel as good as you do. I love guiding guys on their bread journey. Chef Jacob did it for me and I'm just paying it forward.

            Now that you're a Breadhead you have something to do while your long low and slow cooks are doing their thing.👍 There's nothing like fresh bread to make your BBQ feast better.👌

            The tanginess probably came from keeping your starter in the fridge for a week while you were out of town. If you leave it on your counter and feed it daily it will become more mild, less tang.

            If you're going to use 50% WW flour I would suggest you increase your hydration rate from 66% to at least 70%. WW flour absorbs more water than bread flour.
            Last edited by Breadhead; August 8th, 2016, 09:24 PM.

            Comment

            • chudzikb
              Charter Member
              • Dec 2014
              • 183

              Hey that looks great! I am surprised you got such good results using that much wheat flour. I experimented with varying percentages, never got the results I was looking for. Wife wanted more wheat, kids said, not so much.

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                Once you get over 20% WW flour in your dough you need to increase the hydration rate. WW absorbs more water than bread flour does.

              • RonB
                RonB commented
                Editing a comment
                If you sub some orange juice for some of the water, it will tone down the bitterness of the whole wheat. Check out King Arthur Flour's recipes for whole wheat bread, (there are many), for an idea how much oj to use.
            • MBMorgan
              Club Member
              • Sep 2015
              • 6037
              • Colorado
              • > Weber Genesis EP-330
                > Grilla Grills Original Grilla (OG) pellet smoker
                > Pit Barrel Cooker (gone to a new home)
                > WeberQ 2000 (on "loan" to a relative)
                > Old Smokey Electric (for chickens mostly - when it's too nasty out
                to fiddle with a more capable cooker)
                > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                > Thermoworks Smoke
                > 3 Thermoworks Chef Alarms
                > Thermoworks Thermapen
                > Thermoworks IR-GUN-S
                > Anova sous vide circulator
                > Searzall torch
                > BBQ Guru Rib Ring

                > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

              Thanks, Gents! The dough (as Breadhead would have predicted) was a bit under-hydrated initially. It wanted to pull apart rather than stretch during the initial 5 minutes or so of the slap and fold phase. I was able to increase hydration a bit through the judicious application of wet hands during the remaining 15 minutes of slapping and folding ... by which time, the gluten structure had developed nicely and I was able to proceed more or less normally through the remainder of the process.

              I think that for the next loaf, I'll either go BF only (66% hyd.) or dial back the WW to a 60/40% mix of BF/WW (hyd. 70%) and see if that doesn't help some ... and just like grilling & BBQ'ing, I'll get to eat the mistakes!

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                If your going to use 40% WW flour you might want to go up to 72% hydration. 70% hydration for 30% WW would be fine.

              • MBMorgan
                MBMorgan commented
                Editing a comment
                Breadhead - I'll give that a try ... Thanks.
            • Potkettleblack
              Club Member
              • Jun 2016
              • 1944
              • Beautiful Downtown Berwyn
              • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                Disqus: Le Chef - (something something something) - it changes

              Today was born to my house: Alain Levain

              Click image for larger version

Name:	image.jpeg
Views:	40
Size:	1.98 MB
ID:	208486

              per Ken Forkish, 500g 90* water, 500g whole wheat flour.

              Comment

              • Pequod
                Club Member
                • Apr 2016
                • 475
                • Crozet, VA
                • Gear
                  • Komodo Kamado 23" Ultimate
                  • Komodo Kamado 32" Big Bad
                  • Medium Konro

                Finally had time to make a loaf of bread from my fancy new starter. No attempts at scoring due to the dough sticking a bit to my floured towel. Came out great nonetheless. Greatly enjoyed by all.
                Breadhead - what would you suggest to avoid sticking to the towel (other than more flour)? Would a banneton help?

                Click image for larger version

Name:	IMG_1398.jpg
Views:	34
Size:	2.44 MB
ID:	208504

                Click image for larger version

Name:	IMG_1399.jpg
Views:	40
Size:	1.48 MB
ID:	208503

                Comment


                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  You got a nice natural splitting on top anyway. No need to score unless you want a less rustic look.

                • Pequod
                  Pequod commented
                  Editing a comment
                  Thanks! That was my thought as well. Scoring definitely optional. More focused on practicing my folds and tension pulls. Loved the result. Looking forward to more!

                • RonB
                  RonB commented
                  Editing a comment
                  That's a great looking loaf.
              • MBMorgan
                Club Member
                • Sep 2015
                • 6037
                • Colorado
                • > Weber Genesis EP-330
                  > Grilla Grills Original Grilla (OG) pellet smoker
                  > Pit Barrel Cooker (gone to a new home)
                  > WeberQ 2000 (on "loan" to a relative)
                  > Old Smokey Electric (for chickens mostly - when it's too nasty out
                  to fiddle with a more capable cooker)
                  > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                  > Thermoworks Smoke
                  > 3 Thermoworks Chef Alarms
                  > Thermoworks Thermapen
                  > Thermoworks IR-GUN-S
                  > Anova sous vide circulator
                  > Searzall torch
                  > BBQ Guru Rib Ring

                  > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                  > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                  > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                Originally posted by Potkettleblack View Post
                Today was born to my house: Alain Levain
                per Ken Forkish, 500g 90* water, 500g whole wheat flour.
                4 week old Winnie (the Poolish) sends his best regards ...

                Comment

                • Breadhead
                  Banned Former Member
                  • Jul 2014
                  • 1

                  [QUOTE=Pequod;n208502]Finally had time to make a loaf of bread from my fancy new starter. No attempts at scoring due to the dough sticking a bit to my floured towel. Came out great nonetheless. Greatly enjoyed by all.
                  Breadhead - what would you suggest to avoid sticking to the towel (other than more flour)? Would a banneton help?

                  That's a beautiful loaf of sourdough bread my friend. I particularly love the color of the crust. I like my bread a little darker than what you find in most grocery stores. Your loaf got a really nice rise from the oven spring and a very open and airy crumb. That tells me you did a really good job of your final shaping and had a lot of tension on your boule.👍

                  There's nothing more disappointing than having your dough stick to your final proofing container.😡 We all had that happen before. Yes buy a banneton on Amazon they're not that expensive. Then use Rice flour in your banneton and sprinkle some on your dough before putting in your banneton for final proofing. That will solve that problem for sure.

                  Actually you got lucky on how your loaf opened up on the top. That luck was probably cause by the tight final shaping you did on your boule before putting it in your final proofing container. Scoring is NOT optional! You score/dock your sourdough loaves for a purpose. The purpose is to control where your loaf is going to open. Every loaf is going to open during the oven spring process. The gases and moisture has to have an escape route. If not scored the escape route will be determined by the weakest part of your final shaping of your boule. If you didn't seal the bottom seam tightly your loaf would have opened there. In baking circles that's called a blow out and it's ugly.☚ī¸

                  Pat at yourself on the back. That really is an exceptional loaf of sourdough bread. Great job!😉

                  Attached Files

                  Comment


                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    A lame makes things easier. Watch some YouTube videos on how to score/dock bread dough. It's not as easy as it looks. The angle of your lame is important. You don't need lots of rice flour really you just use a couple of ounces per loaf. That's why I buy it in small bags.

                  • MBMorgan
                    MBMorgan commented
                    Editing a comment
                    Why rice flour? Inquiring minds ...

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Mbmorgan ... I line my banneton with rice flour and sprinkle some on the dough right before putting it in the banneton for final proofing. A wet dough is much less likely to stick to rice flour than AP or BF. There's nothing more disappointing than having your dough stick to your banneton.😡
                    Last edited by Breadhead; August 17th, 2016, 12:40 PM.
                • Breadhead
                  Banned Former Member
                  • Jul 2014
                  • 1

                  Originally posted by Potkettleblack View Post
                  Today was born to my house: Alain Levain

                  [ATTACH=CONFIG]n208486[/ATTACH]

                  per Ken Forkish, 500g 90* water, 500g whole wheat flour.
                  Nice... If I were you I would use 50% bread flour and 50% Whole Wheat flour after you get your starter going, unless your desire is to make 100% Whole Wheat sourdough bread. I'm thinking Mr Forkish is thinking using the WW to build the starter gives it more natural yeast from the get go. The bread flour will be better when you want to start using the starter to bake with. Just my .02.

                  The 90° water is used to speed up the process. That's pretty smart.👍

                  Comment


                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Smart move... Pick a mentor and stick with him. There's lots of methods to build a starter. Find one that works for you can stick with it. It will be great to see your bread journey develop. Doing your first loaf of sourdough bread is like your first brisket cook... You will never forget it.👍

                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    Gonna do a non-ferment bread on Monday just to get a feel for the techniques. Will keep you posted.

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Smart... I'd crank out a few loaves of same day bread. Learning how to work the dough is more important than great tasting bread while you're learning.👍
                • Potkettleblack
                  Club Member
                  • Jun 2016
                  • 1944
                  • Beautiful Downtown Berwyn
                  • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                    Thermometers: Thermapen / iGrill 2 / Fireboard
                    For Smoke: Chunks / Pellet Tube / Mo Pouch
                    Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                    Disqus: Le Chef - (something something something) - it changes

                  Day 2 feeding. Discard ~75%, add 500g 90* water, 500g WW flour. Leave uncovered 1-2 hours, then cover.

                  Click image for larger version

Name:	image.jpeg
Views:	36
Size:	2.33 MB
ID:	208833 Click image for larger version

Name:	image.jpeg
Views:	36
Size:	2.41 MB
ID:	208834

                  Comment


                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    Right on schedule. Should hit 2L mark sometime tonight.

                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    Up to about 1.75 L at 9 PM. Smell is less floury, more leathery, more boozy. Alain progresses nicely.

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Boozy = alcohol. It's actually the excrement of the yeast. If to much of it is allowed to develop in your starter it's called hootch. The word "hootch" when referring to drinking alcohol actually comes from back in the day of gold miners drinking the hootch from their sourdough starter to get high.😆
                • DanielMelancon
                  Former Member
                  • Aug 2016
                  • 7

                  Wow. Just wow. I didn't get to read every post on this thread but you can bet I will.

                  Comment

                  Announcement

                  Collapse

                  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)
                  See more
                  See less
                  Working...
                  X
                  Meat-Up in Memphis

                  T-Shirts & More T-Shirts & More
                  Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

                  Cool Embroidered Shirt Cool Embroidered Shirt
                  This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

                  Click here for more info.

                  Support ARC

                  Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

                  https://tinyurl.com/amazingribs

                  BBQ Stars

                  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

                   


                  Placeholder

                  Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                  Click here to see our list of Gold Medal Gifts


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

                  maverick PT55 thermometer

                  A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                  Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


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

                  slow n sear

                  The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                  Click here for our article on this breakthrough tool


                  Bring The Heat With Broil King Signet's Dual Tube Burners

                  the good one grill

                  The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                  Click here to read our complete review


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

                  the good one grill

                  The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read our complete review


                  Pit Barrel Cooker Smoker

                  Griddle And Deep Fryer All In One

                  The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

                  Click here to read our detailed review and to order


                  Pit Barrel Cooker Smoker

                  The Pit Barrel Cooker May Be Too Easy

                  The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

                  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. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


                  Compact Powerful Sear Machine For Your Next Tailgater

                  Placeholder

                  Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                  Click here to read our detailed review and to order


                  The Cool Kettle With The Hinged Hood We Always Wanted

                  NK-22-Ck Grill

                  Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                  Click here for more about what makes this grill special


                  Placeholder

                  G&F Suede Welder's Gloves

                  Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

                  If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

                  Click here to read our detailed review

                  Click here to order from Amazon


                  GrillGrates Take Gas Grills To The Infrared Zone

                  grill grates

                  GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

                  Click here for more about what makes these grates so special


                  PK 360 grill

                  Is This Superb Charcoal Grill A Kamado Killer?

                  The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

                  Click here to read our detailed review of the PK 360

                  Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


                  kareubequ bbq smoker

                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                  Click here for our review of this superb smoker


                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                  masterbuilt gas smoker

                  The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                  Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                  Click here to read our detailed review


                  Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                  fireboard bbq thermometer

                  With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                  Click here to read our detailed review


                  Finally, A Great Portable Pellet Smoker

                  Green Mountain Davey Crockett Grill

                  Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                  Click here to read our detailed review and to order