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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. 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.

 


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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 9 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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
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Please help me make sense of this.

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  • jfmorris
    commented on 's reply
    Justin T sounds good! And to be honest, there is nothing super magical about 225F. I've been smoking at 250F and even 275F a lot lately. If you can maintain a steady 250F in the cooking chamber with a fire in the firebox, you are in great shape.

  • JustinT
    commented on 's reply
    jfmorris I did a test run last night using only the firebox and followed your advice and my smoker held a fairly steady temperature of 250 which is a little more than I would have liked so I may have to just reduce my starting fuel a little as I had done a completely full starter of charcoal but it’s looking good thank you 😊

  • Razor
    commented on 's reply
    Try it on the bottom once. I think they last longer and give off better smoke. Mr. Soo can’t be wrong, right? 😉

  • Smoking77
    commented on 's reply
    Thanks Razor. I do use a water pan. And I've heard people praise both wood chunks on top of the coals and underneath. Both explanations as to why one is hotter than the other make my head hurt, so I just put them on top.

  • Mosca
    commented on 's reply
    You’re welcome! I used the kamado as an example, but it holds true for anything that uses briquettes or wood as well. The charcoal starts smoky, then clears up. With a wood fire, it smokes, then as it matures, it clears.

  • jfmorris
    commented on 's reply
    JustinT yeah you probably spread the coals out too much, reducing the size of the fire too much. In my firebox I keep all the lit coals together at one end, and let the fire spread across.

  • jfmorris
    commented on 's reply
    JustinT I think as leaky as it looks, it will be hard to heat the cooking chamber without a fairly large fire. My offset is more sealed than that, and it takes a full chimney of lit coals in the firebox to get it to temperature.

  • JustinT
    commented on 's reply
    Butchman thank you for the response I had tried previously to have the fire in the firebox and it hadn’t worked that’s why I tried the above approach.

  • JustinT
    commented on 's reply
    Thank you for the response I have never used a kamado so was curious how they work in respect of keeping the smoke clean while choking the heat.

  • JustinT
    commented on 's reply
    When I cooked with the coals in the cooking chamber I was able to maintain between 225 and 235.

    I wasn’t able to get the temperature in the cooking chamber I had put unlit coals on the bottom and then put a starter full of kit coals on top but had spread them around.

    So this may have reduced the output ?

  • JustinT
    commented on 's reply
    jfmorris that’s the one I was considering taking the firebox back off and using some gasket seal between the firebox and the grill.

    The firebox is a bit more sealed than it looks the only openings are on the side and the top but I was again considering putting some gasket seal around these so see if this helps.

    As for the ends of the main chamber I was thinking about drilling and putting some metal brackets on and putting again the gasket seal on top of this for the lid to rest on.

  • JustinT
    commented on 's reply
    jfmorris thank you for the great reply you make a lot of valid points I had in the past out the coals in the fire box but was unable to get enough heat through to the cooking chamber but I may need to try this again.

    I will try your method and see if that improves it at all.

    Thank you :-)

  • Razor
    commented on 's reply
    Something else I just thought of, I bury my wood at the bottom. It is smothered. I don’t think the wood burns as hot underneath the briquettes compared to putting it on top of the coals.

  • Razor
    commented on 's reply
    I’m usually at 225°. I’ve been going down in the number of briquettes I use, I’m mostly now around the 20 count over the summer, that may change as we get in to the fall, I’m also using a Thermoworks Signals with a fan.

    Without seeing the size of lump you are using it’s hard to compare exactly. Someone correct me if I’m wrong but I don’t think we’re that far apart in what we use to get things going.

    One other thing to consider, are you using the water pan? I am.

  • Mosca
    replied
    It's a fire. You can control fuel or oxygen.

    If you control fuel, the fire always burns clean; adjust the temp by adding or subtracting wood. Bigger fire means higher temp, smaller fire means lower temp. The fire is always hot, always burning at maximum rate.

    Control the oxygen, and you are controlling the temperature of the fire. You are controlling the rate at which it consumes fuel, rather than letting it burn as fast as it can.

    For example, i​​​​​n a kamado what you want to do is get a small, intense fire that burns clean and spreads slowly. It usually takes about half an hour to 45 minutes for that. You can get a big cool 225* fire that gives of a lot of smoke (which will eventually become a big, hot, clean fire), so you choke that down until you have a small hot fire that gives the same cooking chamber temp.
    Last edited by Mosca; August 23rd, 2019, 12:04 PM.

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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