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

Anyone Crutch Chicken?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • rat88
    Banned Former Member
    • Jun 2016
    • 264

    Anyone Crutch Chicken?

    I have tried everything and they either have gooey skin or plastic skin. The last batch was 2 hrs on the MES with an apple bong at 300, then 1 hr to get to 165 on the grill with IH at 300. I now have 3rd degree burns on my round belly from the juices, but the skin was tough. Foil wrap for an hour????
  • MBMorgan
    Club Member
    • Sep 2015
    • 6033
    • 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

    #2
    You need to cook chicken at 350-375 for decent skin (325 minimum). Crutching would only make it worse.

    Comment

    • Nate
      Charter Member
      • Apr 2015
      • 3813
      • Quarantined
      • INFO
        ~Known as: Nate
        ~Location: Cornfield in Southwestern Indiana
        ~Credit Manager for an Agriculture Coop.


        SMOKERS & GRILLS
        ~Grilla Original Grilla
        ~Char-Broil Commercial Tru-Infrared Gas Grill
        ~Pit Barrel Cooker
        ~Brinkmann Trailmaster Vertical Offset Smoker
        ~Weber Kettle 22.5" Original
        ~Weber Q1000


        THERMOMETERS
        ~Thermoworks Thermapen MX4
        ~Thermoworks Thermapen
        ~Thermoworks ThermoPop
        ~Thermoworks ChefAlarm TX-1100-XX (Orange and black)
        ~Thermoworks DOT TX-1200-XX (Black)
        ~Thermoworks IR-Gun-S Industrial Infrared Thermometer
        ~Maverick ET-733
        ~Maverick XR-50


        ACCESSORIES
        ~Stanley T-Stak mobile tool box for BBQ Supplies
        ~Slow 'n' Sear
        ~Drip 'n' Griddle
        ~Weber Rapid Fire Chimney Starter
        ~Pro-Series Probes for Thermoworks
        ~Humphrey's Rib Spatula


        DRINKS
        ~Sweet Tea
        ~Bourbon
        ~Craft Beers or whatever is in your fridge

      #3
      What Mbmorgan said

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9762
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #4
        I guess you can crutch it if you're going to pulled it.

        Comment

        • rat88
          Banned Former Member
          • Jun 2016
          • 264

          #5
          Confused .. cooking it kinda semi sorta slow for chicken to get smoke, then grill to crisp. Tough skin 2 hrs in at 300 on MES. Would 375 fix that? I am hard headed and wont try anything that doesnt make sense. Wrapping, saucing, or even DF makes more sense than cooking hotter than I smoked to soften up the skin.

          Comment


          • rat88
            rat88 commented
            Editing a comment
            I guess i should add what kind on MES... crappy un insulated, no door seals, no top vent, with an FD bong on the side
        • Huskee
          Pit Boss
          • May 2014
          • 14671
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Dyna-Glo XL Premium dual chamber charcoal grill
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke by ThermoWorks
            • (1) Signals by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #6
          Originally posted by rat88 View Post
          Confused .. cooking it kinda semi sorta slow for chicken to get smoke, then grill to crisp. Tough skin 2 hrs in at 300 on MES. Would 375 fix that? I am hard headed and wont try anything that doesnt make sense. Wrapping, saucing, or even DF makes more sense than cooking hotter than I smoked to soften up the skin.
          MES? DF? Please enlighten me/us. Might have to add those to our acronym list.

          Anyway, why do we wrap our typical BBQ meats? What happens to you if you wear a wet suit on a hot day? Your sweat can't evaporate, you overheat and possibly die. Meat, when wrapped (crutched) can't 'sweat', which in the case of some BBQ meats is a good thing, it's how we speed through the stall such as with a brisket or a pork butt. Doing this with chicken locks that hot moist air in that cocoon and doesn't let the skin dry out and crisp up.

          Crisp chicken skin needs HOT air, and dry air. To ensure hot airflow and low humidity, don't wrap it. Cook it naked and hot. ("Hot" is relative to the typical low & slow BBQ temps)

          My preference for skin-on chicken is 340-360, but Mbmorgan hit the nail on the head, minimum of 325, up to 375. If you're using a sugary rub you should try to stay under 350 though. Saucing the skin will only complicate crisping it, especially if you sauce it early. If you wait until the chicken is done, and skin is crispy before saucing, and eat right away, you'll be ok.

          I still find some chicken skin to be thick, and even when crispy it's still thick and can be tough. I'm not a meat scientist but my guess is some breeds of chicken just have a thicker skin? Not sure on that.

          Comment

          • rat88
            Banned Former Member
            • Jun 2016
            • 264

            #7
            MES is Masterbuilt Electric Smoker. DF is deep fryer The skin turns out better on the grill for me. The smoker seems to make it worse. Cooked around 300 and moved to the grill at 150 IT. It started to get hard to get the thermopen through the skin .about an hour in to the cook. It seems to me that cooking hotter would make it worse. I will try it next time. Adding a top vent to the MES this weekend, maybe that will help

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Electric smoker, that was my guess! Anyway, electric smokers are somewhat tightly sealed and humid. Not the best environment for chicken skin. Are you still using the barrel smoker picture in your avatar?

            • rat88
              rat88 commented
              Editing a comment
              I still use the UDS every once in a while. I mostly smoke on the HOS, but have been doing a little more on the cheapy charcoal grill for the long overnight cooks
          • Steve R.
            Club Member
            • Jul 2016
            • 2155
            • Elizabethtown, KY
            • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Ranch Kettle w/ Guru adapter.

            #8
            I'd think more along the lines of cooking the chicken in a 2 zone setup on the grill. Foil packets of wood chips will give you all the smoke you need, and chicken doesn't require all that much. I used to have a Masterbuilt electric and it is way too humid in there if you are trying to get crispy skin, and mine even had a top vent.

            Comment

            • rat88
              Banned Former Member
              • Jun 2016
              • 264

              #9
              The summit has a smoke box. I usually toss in some apple sticks. Sounds like I should give up on the electric for chicken.

              Comment

              • Michael Brinton
                Club Member
                • May 2016
                • 265

                #10
                Dry brine unwrapped in the fridge for a day or two helps the skin start drying out. Also gently separate it from the meat (handle of a wooden spoon) as best you can before the dry brine.

                Comment


                • rat88
                  rat88 commented
                  Editing a comment
                  I usually dont get that much notice, it's more like.... "we are having chicken tonight, go start the grill".
                  She prefers skinless chicken anyway. Smoked chicken skin is something I have never been able to get right on a regular basis. Still looking for that little tip or technique get it better
              • RonB
                Club Member
                • Apr 2016
                • 12127
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #11
                Originally posted by Huskee View Post

                MES? DF? Please enlighten me/us. Might have to add those to our acronym list.

                Anyway, why do we wrap our typical BBQ meats? What happens to you if you wear a wet suit on a hot day? Your sweat can't evaporate, you overheat and possibly die. Meat, when wrapped (crutched) can't 'sweat', which in the case of some BBQ meats is a good thing, it's how we speed through the stall such as with a brisket or a pork butt. Doing this with chicken locks that hot moist air in that cocoon and doesn't let the skin dry out and crisp up.

                Crisp chicken skin needs HOT air, and dry air. To ensure hot airflow and low humidity, don't wrap it. Cook it naked and hot. ("Hot" is relative to the typical low & slow BBQ temps)

                My preference for skin-on chicken is 340-360, but Mbmorgan hit the nail on the head, minimum of 325, up to 375. If you're using a sugary rub you should try to stay under 350 though. Saucing the skin will only complicate crisping it, especially if you sauce it early. If you wait until the chicken is done, and skin is crispy before saucing, and eat right away, you'll be ok.

                I still find some chicken skin to be thick, and even when crispy it's still thick and can be tough. I'm not a meat scientist but my guess is some breeds of chicken just have a thicker skin? Not sure on that.
                Just the ones that were in politics.

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  Or any level of fame I guess
              • Stevo
                Club Member
                • Jul 2016
                • 485
                • Georgetown, TX
                • Cookers:
                  • RecTec RT-590 Stampede Pellet Grill
                  • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                  • Camp Chef PG24 DLX Pellet Grill
                  • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                  • Weber Genesis E310 Propane Grill with GrillGrates
                  Accessories:
                  • A-MAZE-N Smoke Tubes
                  • Thermoworks Thermapen Mk4
                  • Thermoworks Smoke Cooking Alarm
                  • Thermoworks Big & Loud Timer
                  • IR surface temp probe

                #12
                I've cooked whole spatchcocked birds in my MES, but I did it low and slow with smoke, then toss the skin and pull the meat. For crisper skin, i use my gasser with a smoke tube at ~340-360.

                Comment

                • Spinaker
                  Moderator
                  • Nov 2014
                  • 10411
                  • Land of Tonka
                  • John "J R"
                    Instagram: JRBowlsby
                    Smokin' Hound Que
                    Minnesota/ United States of America

                    ********************************************
                    Assistants
                    Dexter (Beagle mix)
                    Kinnick (American Foxhound)
                    ************************

                    Grills/Smokers/Fryers
                    Big Green Egg (Large) X2
                    Blackstone 36" Outdoor Griddle 4-Burner

                    Broil King Keg
                    Karubeque C-60
                    Kamado Joe Jr. (Black)
                    Lodge L410 Hibachi
                    Pit Barrel Cooker
                    Pit Barrel Cooker 2.0
                    R&V Works FF2-R-ST 4-Gallon Fryer

                    Weber Spirit Gasser
                    ******************.
                    Thermometers
                    FireBoard (Base Package)
                    Thermoworks ThermaPen (Red)
                    Thermoworks MK4 (Orange)
                    **************

                    Accessories
                    BBQ Dragon
                    Big Green Egg Plate Setter
                    Benzomatic TS4000 Torch X 2
                    Benzomatic TS800 High Temp Torch X 2

                    Bayou Classic 44 qt Stainless Stock Pot
                    Bayou Classic 35K BTU Burner

                    Digi Q DX2 (Medium Pit Viper Fan)
                    Dragon VT 2-23 C Torch
                    Eggspander Kit X2
                    Field Skillet No. 8,10,12

                    Finex Cat Iron Line
                    FireBoard Drive
                    Lots and Lots of Griswold Cast Iron
                    Grill Grates
                    Joule Water Circulator
                    KBQ Fire Grate

                    Kick Ash Basket (KAB) X4
                    Lots of Lodge Cast Iron
                    Husky 6 Drawer BBQ Equipment Cabinet
                    Large Vortex
                    Marlin 1894 .44 Magnum
                    Marquette Castings No. 13 (First Run)
                    Smithey No. 12
                    Smokeware Chimney Cap X 3
                    Stargazer No.10, 12
                    Tool Wizard BBQ Tongs
                    Univex Duro 10" Meat Slicer
                    ********************************
                    Fuel
                    FOGO Priemium Lump Charcoal
                    Kingsford Blue and White
                    Rockwood Lump Charcoal
                    Apple, Cherry & Oak Log splits for the C-60
                    **************************

                    Cutlery
                    Buck 119 Special
                    Dexter 12" Brisket Sword
                    Global
                    Shun
                    Wusthof
                    *******
                    Next Major Purchase
                    Lone Star Grillz 24 X 48 Offset

                  #13
                  I think I would opt for a higher cooker temp, as opposed to wrapping the bird. I would think that the skin would turn to rubber and you'd wouldn't have gained anything by wrapping. I try not to wrap anything anymore. It really plays games with one of the best parts of BBQ, THE BARK.

                  Comment


                  • rat88
                    rat88 commented
                    Editing a comment
                    that was my angle for wrapping. I thought it would soften up the tough skin. I still may try it just to see what happens the next time I get plastic skin. (hope I never get the chance)
                • Jerod Broussard
                  Moderator
                  • Jun 2014
                  • 9494
                  • East Texas
                  • Pit Barrel Cooker "Texas Brisket Edition"
                    Weber One Touch Premium Copper 22" Kettle (gift)
                    Slow 'n Sear for 22" Kettle
                    Weber One Touch Premium Black 26" Kettle (gift)
                    Slow 'n Sear XL for 26" Kettle (gift)
                    Weber Smokey Joe Gold
                    Weber Rapid Fire Chimney
                    Vortex
                    Maverick ET-732 White
                    Maverick ET-732 Copper
                    2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                    Thermoworks Thermapen w/ Back light (gift)
                    Thermoworks Timestick
                    Cambro Model 300MPC110 w/ Winco SS Pans
                    B & B and Kingsford Charcoal
                    B & B Pellets

                  #14
                  I wouldn't crutch a chicken if it had Synovitis in both legs.

                  Comment

                  • CandySueQ
                    KCBS President, and Moderator
                    • Jul 2014
                    • 1536
                    • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

                    #15
                    More like steaming chicken to get skin to bite through texture. Dip in sauce and put in a warm space (if done). If close to done, put it back in the cooker.

                    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