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Chicken wings Sous Vide Style

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  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5038
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    Chicken wings Sous Vide Style

    I've got some chicken wings, salted and peppered, in a Sous Vide bath at 170 F. I've read all kinds of different temps for wings so could use some advice. I want to grill these in a couple of hours, so i don't have a lot of time. Has anyone tried 170 F? Should I do 160 F instead? What's the minimum bath time?

    Once these are done I'm searing them with the Slow 'N Sear then saucing them with Moore's Buffalo sauce.

    Any suggestions?
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5038
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    #2
    OK done with the cook. These wings were AMAZEBALLS!!! Here's what I did:

    1) Salted and Peppered wings then vacuum packed
    2) Sous Vide cooked at 170 F for two hours
    3) Smoked on the 26" kettle indirect side for 15 minutes with a cherry chunk on top of the grate over the hot coals. Thin blue smoke and indirect temps between 350 F and 400 F
    4) Seared on the hot side for about 30 seconds. The skin was bubbling as it seared.
    5) Tossed in Moore's Buffalo sauce that had been nuked until hot.

    Served with Blue Cheese dressing. AMAZEBALLS I tell you, just amazing. Pics!

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    Comment


    • Thunder77
      Thunder77 commented
      Editing a comment
      Hey, hanging out with your kids is a GOOD thing!

    • troymeister
      troymeister commented
      Editing a comment
      Beautiful!!!

    • nct1980
      nct1980 commented
      Editing a comment
      Why 2 hours at 170
  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4940
    • Near my cookers...Pensacola FL
    • Hardware
      Slow 'N Sear Deluxe Kamado.
      Weber Kettles: 2-22" & 1-26".
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      Chimney starters.
      PartyQ.
      Joule.
      GrillGrates, GrateGriddles.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks)
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

    #3
    Amazing wings! Congrats on success. Is this the unit you got?

    Click image for larger version

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    Comment


    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      I ordered the WiFi and it will be delivered before I get home from FL. I felt the same about using WiFi, but I might get out of Bluetooth range in the yard or possibly in a far part of the house, though I'm not sure what I would do remotely but it was only a few bucks more.

    • David Parrish
      David Parrish commented
      Editing a comment
      That was my thought too.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Also with WiFi, if you are using their recipes you have to use THEIR recipe. Time and temp.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9297
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
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      Weber Rapid Fire Chimney
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      Maverick ET-732 White
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      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

    #4
    Nice.

    I do 160 for two hours then fry in 400 degree oil.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      170 F worked great!

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I think being in that bag time and temp are much less critical.
  • Huskee
    Pit Boss/Manager
    • May 2014
    • 14291
    • 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.

    #5
    Peer pressure man. Peer pressure. I ordinarily wouldn't be interested in a sous vide stick....but this peer pressure is killing me. Last time it happened it was with the ThermaPen sale... Must. Resist. The. Pressure.

    Comment


    • scottranda
      scottranda commented
      Editing a comment
      I feel the exact same way. Then I have to convince my wife that I neeeeeed a sous vide. And that's gunna be a hard sale. I'm working on her for a Jambo. Too many absolute needs!

    • EdF
      EdF commented
      Editing a comment
      Huskee And look how that came out!

    • Huskee
      Huskee commented
      Editing a comment
      EdF Yep exactly. It happened with the Smoke too. No sous vide yet though. I prefer fire for now.
  • The Burn
    Founding Member
    • Jul 2014
    • 993
    • West Chester, PA
    • Gas Grill: NXR Tabletop/Portable Propane
      Charcoal: Weber Performer Silver (i.e., 22.5")
      Charcoal: Weber OTG 22.5"

      Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
      Smoker: GOSM Propane 38" 2-drawer
      Pellet: CampChef/Browning Deluxe PGP24LTD

      Thermometer: 2 Mavericks, Red backlit Thermapen
      Anova Wi-Fi Sous Vide

    #6
    So what are people using to determine times & temps? I'm getting closer to pulling the trigger on that WiFi Anova but I want to understand the parameters I'll be working with.

    Comment

  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4940
    • Near my cookers...Pensacola FL
    • Hardware
      Slow 'N Sear Deluxe Kamado.
      Weber Kettles: 2-22" & 1-26".
      Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
      Chimney starters.
      PartyQ.
      Joule.
      GrillGrates, GrateGriddles.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks)
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

    #7
    The Burn, I've been making notes on cooks I'm seeing here, and I'll be checking these out:
    1. The Anova app (not the WiFi app) has recipes.
    2. Amazing Ribs Sous Vide section.
    3. ChefSteps
    4. Serious Eats
    5. Anova's website
    Last edited by fuzzydaddy; January 17th, 2016, 05:06 PM.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      I found chicken wing temps to be all over the place when I searched recipes on the web. Finally I decided I'd go with 170 F as I cook wings like dark meat.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I would add Doug Baldwin to that list. http://www.douglasbaldwin.com/sous-vide.html
  • _John_
    Former Member
    • Jul 2014
    • 2454

    #8
    They look great! Fried wings have their place but I prefer grilled ones. I haven't done enough though lately as my supplier is no longer around. I only like the drumettes, and so do the family so I have to have a lot of people show up to do a pack of 50/50.

    Comment


    • _John_
      _John_ commented
      Editing a comment
      There is no meat on em!!

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      You ain't looked hard enough, the skin to meat ratio is off the chain!

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I see the zen in both parts. The meatiness of the drum, the wonder of the wingette. The ease of the drum, the work of the wingette. The wingette has that great skin-meat-othergunk ratio.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9760
    • 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.

    #9
    Dang, over two hours to cook 14 wings...no thank you

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Soooooo I'm guessing you have never done the Pastrami recipe from scratch...... DWCowles

    • DWCowles
      DWCowles commented
      Editing a comment
      Nope and not planning on it
  • ribeyeguy
    Charter Member
    • Jun 2015
    • 1274
    • S. E. Wisconsin
    • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

    #10
    Originally posted by Pit Boss View Post
    OK done with the cook. These wings were AMAZEBALLS!!! Here's what I did:

    1) Salted and Peppered wings then vacuum packed
    2) Sous Vide cooked at 170 F for two hours
    3) Smoked on the 26" kettle indirect side for 15 minutes with a cherry chunk on top of the grate over the hot coals. Thin blue smoke and indirect temps between 350 F and 400 F
    4) Seared on the hot side for about 30 seconds. The skin was bubbling as it seared.
    5) Tossed in Moore's Buffalo sauce that had been nuked until hot.

    Served with Blue Cheese dressing. AMAZEBALLS I tell you, just amazing. Pics!

    [ATTACH=CONFIG]n134737[/ATTACH]

    [ATTACH=CONFIG]n134735[/ATTACH]

    [ATTACH=CONFIG]n134736[/ATTACH]

    [ATTACH=CONFIG]n134734[/ATTACH]

    [ATTACH=CONFIG]n134733[/ATTACH]
    Can you give yourself a gold medal? They look amazing!

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Conflict of Interest on the Gold Medal thing.

    • David Parrish
      David Parrish commented
      Editing a comment
      Aw shucks, thanks!
  • Huskee
    Pit Boss/Manager
    • May 2014
    • 14291
    • 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.

    #11
    Here Pit Boss you deserve this!



    Click image for larger version

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    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9297
      • 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

      #12
      Anybody want to put an "L" in the title....???

      Comment


      • David Parrish
        David Parrish commented
        Editing a comment
        Got it now. Fixed and thanks!

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Saw it at the beginning and thought he was using slang. After while it kept irking me.

        Then he got a Gold Medal and I really got irked...hehehehe

      • fuzzydaddy
        fuzzydaddy commented
        Editing a comment
        Sous Vide Stye: A new stye treatment (with a lot of warnings in the fine print to not put your eye in the water). Sorry, I couldn't resist.
    • freddh
      Charter Member
      • Jul 2015
      • 112
      • Port Orchard, WA

      #13
      I am going to sous vide a prime Tri tip. Looking at various recipes I've settled on one from Anova-season, heat water to 132 and run for 6 hours. Finish on the weber via Slow 'n Sear. I'll probably use Kiawe wood to add a little smoke for the finish. Any suggestions? Tried your wings recipe (above) today along with a 26 hour leg of lamb, finished with Guava wood. They were both excellent!

      BTW I own two Anova stick probes and a Sous Vide Supreme. I also ordered a ChefsSteps Joule probe as well. I use for different purposes, but the big machine for 2-4 day cooking because of water loss.

      Comment

      • Ernest
        Founding Member
        • Jul 2014
        • 3105
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        #14
        freddh That's an arsenal. I got two.
        How thick is the tri tip? I have done tri tip at 3 hours

        Comment


        • freddh
          freddh commented
          Editing a comment
          The Tri tip is 2".

        • Ernest
          Ernest commented
          Editing a comment
          I think 3 hours should work perfectly. But then again with Sous vide, 6 hours Won't do no harm.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Depends on your end goal. 8 will be more transformative than 3. I've seen people with preferences both ways. 3h would be not fully pasteurized, so I wouldn't let it sit around in the fridge for a week in the bag.
      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5038
        • Charlotte, NC
          • Slow 'N Sear Kamado (SnSK)
          • Lots of grills that work with Slow 'N Sear
          • LOTS of digital thermometers (my fav)
          • LOTS of accessories
          • Favorite Beer - Fat Tire
          • Favorite Bourbon - Woodford Reserve
          • Favorite White Wine - Cakebread Chardonnay
          • Favorite Red Wine - Yes, Please
          • President/Owner - SnS Grills

        #15
        Welcome freddh! We're glad you're here. I would go with Ernest's recommendation as I'm still an SV newbie and haven't done tri tip yet. Come back with details and pics of your cook!

        Comment

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        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

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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