Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ 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 2020

Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

How to make sourdough bread...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    scottranda ...
    "I'm eager to learn. Call me grasshopper. Thanks for allowing me to ask so many questions. So, I noticed in your description, you skipped letting it bulk ferment for 3-4 hours, then do final shaping and proofing (finger dent test). You call it bulk ferment for it to rise only one hour then goes straight in the oven/Kamado. So, would I also skip the 3-4 hour bulk ferment that I normally do with regular sourdough? Or, because you're speeding up the process with instant yeast, you don't need that extra fermenting time?"

    We like having new members to our bread baking club. Questions are welcome and encouraged. I was you 5 years ago on another website. You learn the science and technique of bread making incrementally, little bits and pieces at a time... for forever. Even my mentor, Chef Jacob, will not claim to be an expert, because there's always something else to learn.

    Bulk fermentation times are determined by how much yeast/starter you added to your recipe/formula. Time is not relevant, increase in mass is the indicator. Some dough you want the dough to double in mass, some you want it to triple in mass. If you use lots of yeast/Starter it doesn't take very long to double in mass, especially if your ambient temperature is over 70°.

    Finger dent test... for Ciabatta bread there is no need for the finger dent test. It's all about increase in mass. After you portion your bulk fermented dough and final shape it, put it in your couche, cover it with a damp towel and allow the final rise to get puffy. It doesn't need to double in mass again. Ciabatta dough will have a LOT of oven spring.

    If i were you... to learn the techniques of making ciabatta dough and how to handle a real high hydration dough, I would make the 4 hour high yeast recipe a few times. Just crank out a few loaves to learn the process and techniques. Once you're comfortable with the process and techniques, then slow everything down and make better Ciabatta bread. Decrease the yeast quantity, add a preferment, then after getting comfortable with the preferment, then add the overnight delayed fermentation process after the preferment. Now... we've moved in to real honest to goodness Artisan bread making. That's my thing... I like slowing everything down. I like making kick ass bread that most people have never had the pleasure to taste.😎
    Last edited by Breadhead; October 30th, 2016, 07:54 PM.

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1410
      • Charlotte, NC

      Alright bread-lovers! I made a spreadsheet on the baker's percentage with different formulas because I'm really lazy when it comes to computing the formula. I have the basic straight-forward spreadsheet, and another spreadsheet if you want to do the pre-ferment process. If you want it, PM me your email address, and I'll email it to you. Unfortunately, AR website won't allow me to post excel files.

      When you get it, if you have any suggestions, please let me know!

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        Ciabatta bread... the fast and easy version.

        formula:

        800g bread flour
        660g water =82.5% hydration
        7g Instant yeast
        20g olive oil
        16g salt

        fast... mixed in the KA mixer in 10 minutes after a 30 minutes autolyse. Then I put the dough in my handy rectangle shaped bulk ferment container. I took about 2 hours to double in mass. Then I took it of the container and portioned into 3 pieces of dough to do my shaping. I placed the 3 pieces of dough in my couche for final proofing while I preheated the BGE. When the pizza stone was at 500° it was time to bake some Ciabatta bread.👍

        I put my silicone baking matt on my pizza peel and then used my transfer board to move the final proofed dough over to the peel. On the the BGE they went. I baked the loaves at 550° for about 25 minutes.
        Attached Files
        Last edited by Breadhead; October 31st, 2016, 07:24 PM.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Oops... I'll add the yeast.🙀
          Last edited by Breadhead; October 31st, 2016, 09:57 PM.

        • Thunder77
          Thunder77 commented
          Editing a comment
          Very nice looking bread! 👍

        • gwschenk
          gwschenk commented
          Editing a comment
          Very nice work.
      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        Today's bread journey.😉

        Pre-fermented French bread and dinner rolls...

        Formula:
        1000g bread flour
        660g water
        3g instant yeast
        20g salt
        2 eggs, for the egg wash.

        Pre-ferment:
        500g bread flour
        500g water
        1g instant yeast
        I mixed it together with my Danish dough hook and left it on the counter for 16 hours at room temper, about 70°.

        Final dough:
        500g bread flour
        160g water
        2g instant yeast
        20grams salt - added after a 30 minute autolyse.
        All of the preferment.

        I put the final dough in my KA mixing bowl and used my dough hook to mix it and knead it. After it passed the window pane test I put the dough in my bulk fermentation container and let it double in mass.

        I portioned the dough into 10-90g dinner rolls and 2-369g loaves. I shaped the dinner rolls 2 different ways and then shaped the loaves. I put the rolls on a sheet pan that I have a snap on plastic cover for to final proof them. I put the loaves in my couche that I covered with rice flour to final proof while I pre-heated the BGE to 450°.

        Right before putting my dough on the pizza stone I put just egg whites on the long dinner rolls and 1 loaf of bread. I used just the egg yoke with just a little water in it on the round dinner rolls and the darker/shinier loaf of bread. Then I scored everything.

        Time to bake some bread.😎 everything came out as planned.👍
        Attached Files

        Comment


        • Thunder77
          Thunder77 commented
          Editing a comment
          Pure awesomeness!
      • 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

        A question for all: I have been having not great results with sourdough lately. I noted that you all putting about half the total flour in your preferment. I was putting most or all of mine in. Could this have affected my final proof and oven spring? I will try my next preferment with 1/2 the flour in the recipe, and see what happens.

        Comment

        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          Originally posted by jgjeske1 View Post
          A question for all: I have been having not great results with sourdough lately. I noted that you all putting about half the total flour in your preferment. I was putting most or all of mine in. Could this have affected my final proof and oven spring? I will try my next preferment with 1/2 the flour in the recipe, and see what happens.
          I've used 80% weight of the flour in a preferment before, its fine. However when you expose that much of the flour to the starter for that long it can gobble lots of the natural sugar from your flour. If you use 0.5% of the weight of the flour of diastic malt power that will replace the sugar and help with the rise and crust color. I also will add 2g of instant yeast to the final dough mixture sometimes after a 14/16 hour preferment to give it a boost in the bulk fermenting stage.

          I really think a 50% preferment is best. Just make sure your starter is very active before using such a small quantity. You really don't need diastic malt power or instant yeast. I've just been experimenting with both lately to see if I notice any difference.

          Comment


          • Thunder77
            Thunder77 commented
            Editing a comment
            Thanks. I am going to do a 50% preferment next time my starter is ready.
        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          Now that you all know how to make sourdough bread... use the same dough and learn to shape your dough into a baguette. It takes some practice but it's fun learning new shapes.

          If you want to make baguettes you will need to buy a couche though. It's a very handy tool to have. https://www.amazon.com/BrotformDotCo...ag=amazi0a8-20

          You will also need a transfer board to move your dough around after its final shaped. Here's a video of the shaping techniques for a baguette. https://m.youtube.com/watch?v=OI-WstoakmQ. Notice the couche and transfer board he uses.

          Transfer boards are not expensive... https://www.amazon.com/Breadtopia-Ba...ag=amazi0a8-20
          Last edited by Breadhead; November 4th, 2016, 03:25 PM.

          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

            I think I get a B+ on this one. What say you? I got some oven spring, and the final product was nice and crisp on the outside, and soft and moist inside. And it is gone! I know I still have some work to do, but I am getting there. Click image for larger version  Name:	IMG_2973.JPG Views:	1 Size:	1.40 MB ID:	236937Click image for larger version  Name:	IMG_2972.JPG Views:	1 Size:	1.86 MB ID:	236936
            Attached Files
            Last edited by Thunder77; November 4th, 2016, 10:46 PM.

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              An A grade is when that crumb is more open and airy. An A+ is when the crumb is more open and airy and it's shaped more like a basketball after the baking process. That requires perfect final shaping, tight, tight, tight and perfect final proofing, the poke test. Getting an A+ is a rare occurrence.

            • RonB
              RonB commented
              Editing a comment
              That looks very good to me.

            • Thunder77
              Thunder77 commented
              Editing a comment
              And I have moved up to 70% hydration dough. I think the preferment with only 50% of the total flour is the way to go. I also switched to the one-handed slap and fold method. Works better for me.
          • Breadhead
            Banned Former Member
            • Jul 2014
            • 1

            Today's bread journey... took a couple of days.😎

            French baguettes and dinner rolls... done low and slow.😉

            French bread is usually done as a 60% to 66% hydration dough. I decided I wanted a softer crumb and get a more crisp crust so I decided I would go with a 70% hydration dough and slow everything down as much as possible... only because I could.😉

            With this project I decide I would make a perfect dough... low and slow.👍

            I did a 50% preferment with just a pinch of yeast... just what I could hold between my index finger and my thumb. Then I let it ferment on the counter top for 16 hours. I added the remaining ingredients and mixed the final dough. Once the dough passed the window pane test... I put it in my final proofing vessel and let it rise to 50% of what it should and then put it in the refrigerator overnight, to delay the fermentation process even more.👍

            Then today I took it out of the fridge and let the bulk fermentation process continue... after 90 minutes I gave the dough a fold, all 4 directions, and let it continue to rise.

            Then... I portioned the dough into 3-300g pieces and 7-100g pieces and shaped them into 3 baguettes and 7 dinner rolls.

            The formula:
            1000g bread flour
            700g water
            20g salt
            a pinch of instant yeast

            The preferment:
            500g bread flour
            500g water
            a pinch of instant yeast
            I mixed it together with my Danish dough hook and covered it with a shower cap and let it ferment on the counter top at 70° ambient temperature for 16 hours.

            The final dough mix:
            500g bread flour
            200g water
            All of the preferment
            20g salt... after a 30 minute autolyse

            I mixed the dough until I got a nice window pane test and then transferred it to my proofing container. I let it rise half way on the counter top at room temperature and then put it in the refrigerator overnight. Today I took it out of the fridge and let it finish its rise and come to room temperature, giving it a final stretch & fold at the half way point. When it had doubled in mass I took it out of my proofing vessel, portioned it and pre-shaped it. I rested the dough for 20 minutes and then did the final shaping.

            When the final shaping was complete I pre-heated the BGE which I like to take about an hour to do to get all of the ceramics heated up to produce lots of radiant heat, to complement the convection heat I get by leaving my top vent off and controlling the baking temperature with my bottom vent... to replicate a brick oven effect.👍

            Low & slow is the same for BBQ and Bread... you can't beat it.👍

            All came out exactly as planned...👌
            Attached Files

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              The only reason I can't use the SS bowl for steam on this cook is because the bowl is to big to fit. It hits the the heat prong that sticks out on the cooker.

            • scottranda
              scottranda commented
              Editing a comment
              So, do you spritz it with water?

            • Breadhead
              Breadhead commented
              Editing a comment
              If it's a low hydration dough and I can't use the SS bowl I spray it with water or I use a water pan below the grate. If it's 75% hydration dough or higher... you don't need the steam, the water in the dough will provide the steam.
              Last edited by Breadhead; November 13th, 2016, 01:56 AM.
          • 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

            Yesterday, I decided to break my 3-month old (it seems longer) tradition of baking nothing but sourdough bread. Instead, I went with Ken Forkish's 75% hydration White Bread with Poolish ... and actually followed his formula this time.

            The night before at about 9 pm, I prepared a 500g Poolish using only KAF bread flour, water, and about 1/16 tsp. dried instant yeast then left it on the countertop at room temperature overnight. The next morning at 10:30 , I added an additional 250g bread flour, 125g water, 11g fine sea salt, and 3/8 tsp dried instant yeast. Bulk fermentation was complete after just over 2 hours and after shaping, proofing took just over another hour. Things move fast here at high altitude. The boule was baked (seam side up) covered in the DO for 30 minutes followed by 20 more minutes uncovered ... all at 475 deg. F.

            The dough handled much more easily that the same formula using my usual sourdough poolish. Oven spring was excellent and the resulting crumb was light, airy, and moist. The crust was thin and crisp. As promised by Mr. Forkish, the taste was almost "buttery" ... so much so that my wife immediately requested another loaf "real soon".

            Click image for larger version  Name:	Loaf 20161104-1.jpg Views:	1 Size:	1.80 MB ID:	237043Click image for larger version  Name:	Loaf 20161104-2.jpg Views:	1 Size:	1.93 MB ID:	237044Click image for larger version  Name:	Loaf 20161104-4.jpg Views:	1 Size:	4.65 MB ID:	237045
            Last edited by MBMorgan; November 5th, 2016, 01:14 PM.

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Beautiful Job, @Mbmorgan!
              Happy wife=Happy life!!!

            • RonB
              RonB commented
              Editing a comment
              That's a great looking boule Mbmorgan. I'd request another one too.

            • Huskee
              Huskee commented
              Editing a comment
              REALLY nice pictures!
          • 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

            Another quick question: do you treat rolled oats the same way as flour in the hydration formula? I have a recipe for oatmeal bread that I want to convert to the formula.
            Last edited by Thunder77; November 5th, 2016, 12:42 PM. Reason: typo

            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 jgjeske1 View Post
              Another quick question: do you treat rolled oats the same way as flour in the hydration formula? I have a recipe for oatmeal bread that I want to convert to the formula.
              Over on thefreshloaf.com site there is a discussion about this very question. The most sensible suggestion is the one where you consider "total cereal" when calculating hydration. Flour and oats are both technically cereals so I'd start by using their combined weights to represent 100%. I don't know how rolled oats absorb water compared to flour but that could be a factor in deciding how you might need to increase or decrease hydration to get the results you want (like upping hydration to account for the fact that WW flour will absorb more water than white).

              http://www.thefreshloaf.com/node/105...fect-hydration

              Comment


              • Thunder77
                Thunder77 commented
                Editing a comment
                Thanks!

              • Breadhead
                Breadhead commented
                Editing a comment
                Thefreshloaf is a great website.👍

              • RonB
                RonB commented
                Editing a comment
                jgjeske1 - If I add other stuff to a dough, I normally soak whatever so that I don't have to change the formula. Make sure you drain the additive well before adding to the dough
            • Breadhead
              Banned Former Member
              • Jul 2014
              • 1

              Today's bread fun...😎

              French baguettes & dinner rolls

              Formula:
              1000g flour 50% bread flour + 50% AP flour
              600g water
              20g salt
              2g instant yeast

              Preferment:
              500g bread flour
              500g water
              2g instant yeast

              I mixed it and let it ferment for 16 hours

              Final dough:
              All of the preferment
              500g AP flour
              100g water - 60% hydration total
              20g salt - added after a 30 minute autolyse.

              I used my KA mixer to combine all of the dough to a shaggy mass and autolysed it. Then I added the salt and kneaded it in the KA mixing bowl until I got a good window pane test. I transferred the dough to my bulk fermentation container and did 3 folds 20 minutes apart. Once the dough had doubled in mass I portioned it into 3-310g and 6-100g pieces and pre shaped them into 3 baguettes and 6 dinner rolls. I let them bench rest for 20 minutes and did the final shaping.

              I'm working on my baguette skills mostly. They say that's the most difficult loaves to perfect. I'm not there yet but they keep getting better with each attempt. I reduced the hydration and used a combination of APF & BF with the intent of getting a crispier crust. That worked nicely.
              Attached Files

              Comment

              • scottranda
                Charter Member
                • May 2015
                • 1410
                • Charlotte, NC

                I used my linen banneton liner last week for the [attempted] ciabatta. It was so sticky, and stuck to the liner. How do I clean that liner?

                Comment

                • Breadhead
                  Banned Former Member
                  • Jul 2014
                  • 1

                  Originally posted by scottranda View Post
                  I used my linen banneton liner last week for the [attempted] ciabatta. It was so sticky, and stuck to the liner. How do I clean that liner?
                  I prefer to peel it off while it's still wet. I put some flour on it and try to rub into a small ball. Once it's dry just scrape it off with a knife.

                  When putting a real sticky dough in a banneton or couche use lots of rice flour. I use a small brush to remove the flour from the surface of my dough before putting it in the oven though.

                  Comment

                  Announcement

                  Collapse

                  Meat-Up in Memphis 2020

                  Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
                  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 Swiss Army Knife Of Thermometers

                  Placeholder

                  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

                  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


                  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