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

My Anova has arrived...👍

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

    My Anova has arrived...👍

    I've been trolling the Anova recipe thread and they really don't seem to really understand our type of cooking. There was some good guidelines of temps and times there but my gut tells me you guys are way ahead of them when using it as a tool for BBQ.👍

    I've decided my maiden cook is going to be a Tri-Tip.

    I'm thinking I need to preheat the water bath to 120° degrees, season the meat and seal it in a ziplock bag and put it in the bath.

    What I don't know is how long it will take to reach that temp. I'm assuming starting earlier is not a problem because it won't over cook from what I've read.

    My intent is to sous vide it to 120° and then sear it on my Weber Kettle & SnS to 130° and then count on 3° to 5° carryover cooking.

    Based on your experiences how long will it take to reach 120°?

    Any information you can give me will be greatly appreciated.👍
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9433
    • 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

    #2
    No clue on what it would take to reach that internal.

    Key is the hours it stays at that temp to get TENDA. Since you have the bath set at that temp the meat can't go any higher than that.

    I did a small tri-tip steak at 130 for 3 hours. Was perfect.

    If I had a whole tri-tip I would pre-sear best I could, season and bag it, cook at 125 for about 8-10 hours, remove from bag, pat dry, sear it again. Serve.

    I know Ernest likes a 131 and post-sear.

    I like what the pre-sear does to make the post-sear take only seconds.

    Comment

    • Ernest
      Founding Member
      • Jul 2014
      • 3137
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      #3
      You still have to consider safety issues. I will not cook meat at 120 past 2 hours.
      I set sous vide at serving temp.

      My tri tip is done at 131 for 3 hours. Pat dry thoroughly and slapped on screaming hot grill.
      When I'm good on time, I'll place it in the refrigerator on a rack for 10 minutes, then slap it on the hot grill.

      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Ernest ...

        I agree... The essence of SV cooking is the set it up and forget it capability of that method.

        However... Knowing you have options for when you failed to plan properly or you just got hungry and want to do a spur of the moment cook... It's comforting to know I have options.

        Modernist Cuisine points out this is a less than desirable strategy but is sometimes necessary.

        Your recommended strategy to me of turning up the heat to 176° to pouch an egg for 13 minutes is actually this exact strategy. If you don't pull that egg at 13 minutes the yolk will not be runny at 15 minutes.

      • Ernest
        Ernest commented
        Editing a comment
        167 Breadhead 167 degrees LOL!

      • Breadhead
        Breadhead commented
        Editing a comment
        Ernest ...

        I stand corrected.😆. 167° for 13 minutes. That worked perfect. Thanks for that tip.

        I'm making eggs Benedict for a dozen people Super Bowl morning so I'll need 2 dozen poached eggs at the same time.👌 That's when you really love SV cooking.
    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5039
      • 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

      #4
      Sous vide is a little different from reverse sear when you are targeting a certain internal temp before you sear. Let's consider a 1.5" steak.

      If you reverse sear a 1.5" steak to 115 F and then put it on a table, carryover heat will take the steak up into the 120s as the more warm areas of the steak close to the surface equalize with the cooler innermost areas of the steak.

      If you sous vide the same steak to 115 F and then put it on a table there is no carry over heat as the entire steak is the same temp.

      So if you are going to reverse sear a steak you need to consider the carryover effect and target a final low and slow temp that is lower than the final temp you would target when cooking sous vide style.

      So for that tri-tip I'd recommend sous vide in a bag with salt, pepper, and any other spices/herbs you desire for a few hours in the 129 F to 135 F range. When you're ready to eat, take it out of the SV, pat it dry, coat with ghee or some other high flash point oil, then sear it on the SnS flipping every 15 to 30 seconds until you get the color you are looking for. Good luck!

      SV cooking really makes your salt penetrate the meat so you might want to salt the tri-tip a little before/during the sear OR just wait until it's at the table and salt to taste.

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 1

        #5
        Thank you gentlemen for your valuable input. I'm going to wait until tomorrow to make this maiden SV cook.

        I spatchcocked a chicken that was in the fridge yesterday so I have to grill that today or throw it away.

        Maybe I'll SV some veggies today to go with my chicken dinner.

        It's sure a valuable resource to ask fellow AR members about things you are clueless about. I appreciate your help.

        Comment

        • Dr ROK
          Charter Member
          • Dec 2014
          • 1349
          • Morrill, Nebraska
          • Retired high school teacher and principal
            Dr ROK - Rider of Kawasaki &/or rock and roll fan
            Yoder 640 on Husker themed comp cart
            Cookshack Smokette smoker
            Antique refrigerator smoker
            Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
            Rec Tec Mini Portable Tailgater w/ GrillGrates
            Plenty of GrillGrates
            Uuni wood pellet oven, first generation
            Roccbox Pizza Oven
            Meater Block
            "Go Big Red" Thermopen instant read thermometer
            Ultrafast instant read thermometer
            CDN quick read thermometer
            Maverick ET-732 thermometer
            Maverick ET-735 thermometer
            Tru-Temp wireless thermometer
            Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

            Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

          #6
          http://www.modernistcookingmadeeasy....ness-Ruler.pdf

          https://www.chefsteps.com/activities...perature-guide

          https://itunes.apple.com/us/app/poly...518731878?mt=8

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            Dr ROK ...

            Having the sous vide content in my Modernist Cuisine books I'm set. I don't think I need other information. They cover every aspect of SV cooking in great detail. I had forgotten about that part of the books because when I first read through them Sous Vide cooking seemed kind of way out there to me at the time.🤔

          • Dr ROK
            Dr ROK commented
            Editing a comment
            Lucky man having that resource. Would love to have it, just can't bring myself to spend the bucks. That had to have been one of the best Christmas presents ever.

          • Breadhead
            Breadhead commented
            Editing a comment
            Dr ROK ...

            Those books are mind blowingly detailed and complete in ALL of the information needed for each cooking method and technique supported by beautiful photography.

            It's a collection of information that only a billionaire with a passion for the culinary arts could produce. After reading his story about the team of highly accomplished chefs he hired to do the research and test cooks then seeing pictures of the expansive test kitchen and the equipment he made available to them it's quite extraordinary. The cost of all of the beautiful photography must have been very expensive.

            I've often thought even at $500 per set he probably will never make a profit on that project. I don't think he cares either. The man truly loves good food and the culinary arts.

            It was a gift to me but knowing what I know about those books I would spend my own money to acquire them.😎
        • Willy
          Charter Member
          • Apr 2015
          • 1783
          • High Desert of the Great Southwest

          #7
          I don't even want to try to address your question on time to get to temp from a safety perspective, but I can say that it takes very little time to reach the set temp in my experience. I would point out that the volume of water I am using is not large, maybe 1.5 gallons tops. I have mainly used mine for yogurt making to date (coupled with the Maverick 732 you've all the tools you need), but my conclusion based on doing ribs in the SV once is that SV and BBQ meat are not a natural pair. Go low and slow in your pit and forget SV, IMHO. I like the SV (also Anova brand) and I will do "real" cooking with it, but I don't plan at present to couple it with BBQ meat.

          Comment

          • Ernest
            Founding Member
            • Jul 2014
            • 3137
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #8
            Willy the trick is to smoke no higher than the temp you used to Sous vide. Then you have a perfect match.

            Comment


            • Willy
              Willy commented
              Editing a comment
              Gotcha--but I see no real advantage over just going with a pit all the way.??? Plus, it seems "more manly". LOL

            • Ernest
              Ernest commented
              Editing a comment
              LOL! You can't get the same texture from going all out.
              It's like eggs, sometimes you then runny, sometimes you don't.

            • Breadhead
              Breadhead commented
              Editing a comment
              Ernest ...

              I just remembered that I have the full set of Modernist Cuisine.

              They have a plethora of Sous Vide information in those books. When I first read those books they were way over my head and Sous Vide seemed more like science fiction when I got those books about 5 years ago. They looked pretty on my book shelf though.😎

              Plus at that time I didn't understand the bakers percentage system either. All of the recipes in those books are scaled using the bakers percentage process. I was forced to learn the bakers percentage during my bread making journey.

              I opened the book about Sous Vide and I fully understood everything they were saying.🤔

              I've learned a lot over the last 5 years.👍
          • Ernest
            Founding Member
            • Jul 2014
            • 3137
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #9
            Smoke does not penetrate meat. So if I can get a smokey butt in 4-6 hours with juicy tender meat and a full night of sleep. Guess what? No brainer.

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              Ernest ...

              I was thinking that today... Why wouldn't I sous vide a pork butt up past the stall say 180°/185° and then put in my smoker to build the bark and finish it off at 203°?

              Have you tried that?

            • Ernest
              Ernest commented
              Editing a comment
              Pit Boss it's on this page https://pitmaster.amazingribs.com/fo...-landed/page19

              I cooked it sous vide at 158 for 24 hours. Then chilled it, refrigerate until needed. This was a butt from Costco.
              Smoked it at 145 - 160 degrees. It was easy to get it on the grate while cold but it pretty much pulled nicely getting it off the smoker. Juices everywhere.

            • David Parrish
              David Parrish commented
              Editing a comment
              Any smoke ring? Seems like the myoglobin would get fixed during the hot tub time.
          • Ernest
            Founding Member
            • Jul 2014
            • 3137
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #10
            Breadhead no need to sous vide at that high temp. 158 for 24 hours for a full butt, will get you excellent pulled pork.

            Comment


            • Breadhead
              Breadhead commented
              Editing a comment
              That's good to know but no bark?

            • Ernest
              Ernest commented
              Editing a comment
              There was plenty bark. Look at the sammich
          • Ernest
            Founding Member
            • Jul 2014
            • 3137
            • Dallas, Texas
            • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

            #11
            Pit Boss how thick is the Chuck roast?
            Smoke ring was there, just not as pronounced. If you look at the beef in that same link, you'll notice a smoke ring. Did a rack of beef short ribs at 158 for 12 hours, chilled then smoked for 2 - 3 hours. I'm actually smoking another rack tomorrow. It's already cooked sous vide, smoking it for 2 hours for the NFL final 4 games.

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 5039
              • 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

              #12
              Ernest the chuckie is about 4 lbs and is about 3 inches thick. Looks like a really big hockey puck.

              Comment

              • Ernest
                Founding Member
                • Jul 2014
                • 3137
                • Dallas, Texas
                • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                #13
                Pit Boss this was my first Sous vide Chuck but wasn't for pulling.







                That was at 140 for 24 hours. So if you're shooting for pulling, I'd go for 155 to 158 for 12 to 20 hours. You can always test doneness by squishing the bag.

                Comment


                • Breadhead
                  Breadhead commented
                  Editing a comment
                  That looks really good for Chuck steak. Mmmm
              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 5039
                • 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

                #14
                I think I'll give that a try. Thanks!

                Comment

                • scottranda
                  Charter Member
                  • May 2015
                  • 1620
                  • Charlotte, NC

                  #15
                  I understand SV for meat, but why would you SV vegetables?

                  Comment


                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    #1 because I could.

                    #2 because cooking them in a sealed bag retains the moisture and keeps unwanted moisture out. Ever had soft and soggy asparagus? Ever had dried out asparagus from the microwave.

                    #3 because I could squeeze the bag to decide when I had the proper firmness.

                    #4 because they taste better.

                    😁

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    My next step is going to make chicken and beef stock Sous Vide style.

                    Then there's yogurt...

                    Then there's Deserts.

                    Then there's egg's Benedict.

                    The possibilities are endless.😳

                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


                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


                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