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How to make sourdough bread...

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  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    Originally posted by scottranda View Post
    Breadhead In addition to my overnight brisket (which was awesome, btw), I also did my first overnight bread. Used Breadhead's recipe with 6g starter and 66% hydration. My wife said it was the BEST thing I've ever made. And I've made her a lot of food!

    You're right, it does taste better with the long preferment. MORE BREAD TO COME!!
    scottranda

    If you want to blow your wife's mind, bread wise. Increase the hydration to 70% or 75%. Do a 16 hour preferment, using 1/2 of the flour in your formula, with an equal weight of water, making your starter 1% of the weight of the flour. Add the other ingredients and mix as normal, then after you final shape it and put it in your banneton put it in the fridge overnight to delay the fermentation, again.👍

    If I want to create my absolute best loaf to really impress someone that's what I do. That's the utmost Artisan sourdough loaf.

    It takes about 36 hours to make the perfect loaf of sourdough bread. However... it takes almost the exact same amount of "hands on labor" as a same day loaf does using more starter, in the same recipe.

    It's like BBQ... it requires little effort but there's lots of waiting for stuff to happen.😘
    Last edited by Breadhead; October 15th, 2016, 09:44 PM.

    Comment

    • Breadhead
      Banned Former Member
      • Jul 2014
      • 1

      Sourdough Ciabatta bread... 😜

      I Prefermented half of the flour for 16 hours and then mixed the remaining ingredients into the preferment. Then I put it in the fridge to delay the fermentation overnight. Then I took it out of the fridge and let it final proof for 3 hours. Then I portioned the dough into 3 pieces, about 728 grams, 364 grams, 364 grams and put in my couche, to final, final proof.

      I preheat the BGE to 550° and put the dough in on the pizza stone, after I sprayed it with water, I placed the preheated SS mixing bowl over the dough and cooked at 550° for 12 minutes, then removed the bowl and cooked to color... about another 12/15 minutes.

      Formula:

      800 grams total flour = 100%
      640 grams water = 80%
      20 grams olive oil = 2.5%
      16 grams salt = 2%

      Preferment:
      385 grams bread flour
      385 grams water
      30 grams SD Starter

      prefermented for 16 hours and then added the remaining ingredients:

      400 grams bread flour
      240 grams water
      20 grams olive oil (after the autolyse)
      16 grams salt (after the autolyse)

      I folded the dough 3 times and then did some slap and folds and then put it in a rectangle shaped proofing bucket and put it in the fridge.

      i took it out of the fridge and let it double in mass and preheated the BGE to 550°. You bake Ciabatta hot, I didn't turn the heat down after removing the SS bowl like I do for sourdough bread. I wanted a hard crust. I cooked to color not IT temp.

      This... is kick ass bread.😋
      Attached Files
      Last edited by Breadhead; October 17th, 2016, 08:28 AM.

      Comment

      • RonB
        Club Member
        • Apr 2016
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        Breadhead - great looking boules as usual, but please check your ingredients. It looks like you have the 640 g of water marked as flour. Most here probably caught that, but a newby might get confused. Also, when I add the amounts of flour, it totals 15 g less than listed in the formula. The water totals 640 g, but what about the starter? Am I reading this too early in the morning?
        Last edited by RonB; October 17th, 2016, 06:48 AM.

        Comment

        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          Originally posted by RonB View Post
          Breadhead - great looking boules as usual, but please check your ingredients. It looks like you have the 640 g of water marked as flour. Most here probably caught that, but a newby might get confused. Also, when I add the amounts of flour, it totals 15 g less than listed in the formula. The water totals 640 g, but what about the starter? Am I reading this too early in the morning?
          Thank you for mentioning the error RonB ...👍 I changed it from flour to water. I was guilty of TWI... typing while inebriated.😎

          The difference on the water content is found in the preferment... I count the 30 grams of starter as 1/2 water and 1/2 flour. The preferment equals a total of 800 grams. So the preferment was actually 400 grams water & 400 grams flour. I actually had to correct the water added from 255 grams to 240 grams too. That way the math works properly. Total flour = 800 grams, total water = 640 grams... when you include the starter as half flour and half water.

          Comment

          • Thunder77
            Founding Member
            • Jul 2014
            • 2481
            • Halethorpe, MD
            • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

            Ok, so I tried this out over the weekend. I did Chef Jacob's basic recipe for 70% loaf. Saturday night 10 pm:
            preferment:
            100 g ww flour
            200 g bread flour
            250g starter
            275 g water.
            Sunday 10 am:
            Added
            200g bread flour
            250 g starter.
            after 30 minutes autolyse, added 15 grams salt.
            proceeded with slap and folds. Into the banneton at 2:45 pm.
            4:15 into the oven. looking good. Then it goes south. I ended up with this.

            two things I know were wrong. Not enough steam for oven spring, and I got part of the top of the boule too wet.
            I may just stick with 66% dough from now on. 😒



            .
            Attached Files
            Last edited by Thunder77; October 17th, 2016, 02:56 PM.

            Comment


            • Thunder77
              Thunder77 commented
              Editing a comment
              Also Dr Breadhead, do you still do the bulk fermentation even after doing a preferment? I went straight to proofing basket.

            • Breadhead
              Breadhead commented
              Editing a comment
              jgjeske1 ... the window pane test. You stretch your dough until it becomes thin enough to almost see through without it tearing. After you add the remaining ingredients to your prefermented flour you start the entire process over. Mix, autolyse, S&F's, stretch & folds, final shaping and proofing.

            • Breadhead
              Breadhead commented
              Editing a comment
              I find my spray bottle a must have tool for baking 66% to 70% hydration sourdough bread. You don't need to spray 75% hydration dough though. The Dutch oven is more difficult than the SS mixing bowl option. Getting the boule in it and scoring it is much more difficult.
          • MBMorgan
            Club Member
            • Sep 2015
            • 5579
            • Colorado
            • > Weber Genesis EP-330
              > Grilla Grills Original Grilla (OG) pellet smoker
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              > Old Smokey Electric (for chickens mostly - when it's too nasty out
              to fiddle with a more capable cooker)
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              > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

            Today's science experiment ... way out on a limb with this one.

            75% hydration sourdough honey-wheat preferment ... a completely new formula I've been working on over the past few days ... currently in the bench bucket just about ready to start bulk fermentation:

            Click image for larger version

Name:	Loaf 20161017 in the bucket.JPG
Views:	9
Size:	3.12 MB
ID:	231137

            Let the drum rolls begin ... ...

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              Woohoo... that's looking good so far. How much WW flour do you have in there, as a percentage of the total flour? 75% hydration might not be enough.🤔
          • MBMorgan
            Club Member
            • Sep 2015
            • 5579
            • 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

            Breadhead - "Woohoo... that's looking good so far. How much WW flour do you have in there, as a percentage of the total flour? 75% hydration might not be enough."
            ------------------------------------------
            Here's the formula and process:

            Flour - BF: 200g
            Flour - WW: 250g ==> Total flour 450g = 100%

            Water: 210g
            Milk: 110g (milk is treated like it's 100% water)
            Honey: 50g (honey is treated like it's 18% water)
            Molasses: 50g (molasses is treated like it's 18% water) ==> Total water 338g = 75% hydration

            Salt: 15g = 3%
            Yeast: Total from the Poolish and next-day commercial yeast kicker approximately 7g = 2%
            Butter: 70g = 16% (ignoring the minor amount of water butter brings to the party)

            ------------------------------------------
            Poolish preferment:

            100g starter (Winnie) = 50g water + 25g BF +25g WW flour
            add 160g Bread flour + 160g water ==> Total 420g Poolish preferment at room temp for approx 16 hrs.

            ------------------------------------------
            Next day add:

            Flour - BF: 15g (brings the total BF up to 200g)
            Flour - WW: 225g (didn't want the loaf to be too sour so left WW out of the Poolish)
            Milk: 110g (scalded and allowed to cool to 105 deg. F)
            Honey: 50g (bottle in a hot water bath to thin it)
            Molasses: 50g (bottle in a hot water bath to thin it)
            Butter: 70g (liquified in microwave .... but not too hot)
            Salt: 15g fine sea salt
            Yeast: 3/8 tsp commercial powdered as a Forkish-style kickstarter

            Mixed the milk, honey, and molasses together in a small measuring cup ... then blended in the melted butter.
            Mixed flour, yeast, and salt in the bench bucket then mixed in the liquids.
            Folded in the bench container a total of 5 times during the first hour.
            Bulk ferment (covered) in the same container ... currently in progress.

            ------------------------------------------
            I plan to shape into a boule then proof in a banneton until it passes the poke test.
            I'll then bake as usual at 475 deg. F for 30 minutes covered in the DO ... then 15-20 minutes uncovered.

            You might be right about the 75% hydration ... but it's a comfortable starting point ... and the dough felt about right when mixing and folding. Very sticky and difficult (but not impossible) to handle ... all in all pretty normal so far.

            Comment

            • Breadhead
              Banned Former Member
              • Jul 2014
              • 1

              Mbmorgan ...

              My, my, my... you've come a looooog way in your short bread baking hobby. You are talking like a real Master bread baker. You are a fast learner. Tipping my had to you Sir.

              WW bread is notoriously dense just because it soaks up more water than bread flour does. Ken Forkish uses 82% hydration in his 40% WW dough. I'll be interested to see how this comes out at 75% hydration. Keep posting pictures as this loaf develops.👍

              I'm sure it's going to taste yummy.😋

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                That's the best kind of mess, in my experience. Goodness knows, I've made plenty of them ;-)
                Good luck with your experiment, can't wait to see how it goes!

              • chudzikb
                chudzikb commented
                Editing a comment
                Holy mother of God, has this become the longest thread on AR? Hat's off to the experimentation. Still do a bit of that, but, I like what I make so much, that it has trailed off. Find something that works and stick with it, at least till I get bored. You guys GO!

              • Breadhead
                Breadhead commented
                Editing a comment
                chudzikb this thread has been active for over a year thanks to you and Steve Vojek doing such fantastic jobs on your first loaves. That just proved making sourdough bread is pretty easy and motivated others to give it a try.👍
            • MBMorgan
              Club Member
              • Sep 2015
              • 5579
              • 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

              OK ... here is today's sourdough honey-wheat preferment fresh out of the oven. The smell is amazing ... can't wait (but I will) to take a knife to this one:

              Click image for larger version

Name:	Loaf 20161017 - 1.JPG
Views:	8
Size:	2.74 MB
ID:	231217
              Baked seam side up so blame the laws of physics for the scoring pattern ... ...

              Comment

              • RonB
                Club Member
                • Apr 2016
                • 10646
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
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                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
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                  Dot
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                  CyberQ

                Mbmorgan - this one looks really good. If it turns out denser than you'd like, (and that happens occasionally with whole wheat), you can add some vital wheat gluten to get a higher rise that will produce a less dense boule.

                Comment

                • MBMorgan
                  Club Member
                  • Sep 2015
                  • 5579
                  • 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:	IMG_0283.JPG
Views:	9
Size:	1.38 MB
ID:	231245 OK ... so the crumb is not dense at all. It's light and tender (for lack of a better term). Sweet but not overwhelmingly so ... this one's a keeper.

                  Comment


                  • Ray
                    Ray commented
                    Editing a comment
                    Mbmorgan Looks fantastic! Congrats on another great loaf!

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Mmmmm... your loaf makes my tongue waggle. I bet it melts in your mouth.👌
                • RonB
                  Club Member
                  • Apr 2016
                  • 10646
                  • Near Richmond VA
                  • Weber Performer Deluxe
                    SNS
                    Pizza insert
                    Rotisserie
                    Smokenator 1000
                    Cookshack Smokette Elite
                    2 Thermapens
                    Chefalarm
                    Dot
                    lots of probes.
                    CyberQ

                  Congrats - if you like it,it's a winner.

                  Comment

                  • Mr. Bones
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                    Some of the most delectable lookin' bread I have ever laid eyes upon!

                    Keep up the Great Works!!!

                    What sorta bread knife you got layin there?

                    Comment

                    • MBMorgan
                      Club Member
                      • Sep 2015
                      • 5579
                      • 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 Mr. Bones View Post
                      Some of the most delectable lookin' bread I have ever laid eyes upon!

                      Keep up the Great Works!!!

                      What sorta bread knife you got layin there?
                      Thanks! It's a Wusthof classic... probably thirty years old.

                      Comment


                      • Mr. Bones
                        Mr. Bones commented
                        Editing a comment
                        Thanks!
                        Nothin' beats the classics!!!
                    • MBMorgan
                      Club Member
                      • Sep 2015
                      • 5579
                      • 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

                      Final critique of the sourdough honey-wheat preferment loaf:
                      1. Hydration - 75% is spot on
                      2. Bulk fermentation - can fool you ... three hours is a bit much. Volume increase is between 1.5 and 2x original.
                      3. Proofing - goes pretty quickly so keep an eye on it every 10-15 minutes.
                      4. Baking - This loaf was baked covered in the DO for 30 minutes ... then uncovered for less than 10 minutes. There's a lot of sugar (thanks to the honey and molasses) so it browns really quickly. Again, careful monitoring is needed. I wouldn't bake this formula any hotter than 475 deg. F ... and might be tempted to drop the temperature down to 400. This loaf was baked to an IT of 198 ... any higher would be a problem.
                      5. Flavor - awesome! Just a hint of sourdough tang with lots of molasses and honey overtones.
                      6. Reduce salt to 2%
                      Last edited by MBMorgan; October 18th, 2016, 09:08 PM.

                      Comment


                      • Breadhead
                        Breadhead commented
                        Editing a comment
                        Thanks for posting all the processes and details. Your bread sounds delicious.😋 I might have to give that a try.👍

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                    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 Swiss Army Knife Of Thermometers

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                    The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

                    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

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                    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


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                    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


                    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


                    Professional Steakhouse Knife Set

                    masterbuilt gas smoker

                    Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                    Click here to read our detailed review and to order


                    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


                    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