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Thawing/Reheating Cooked Frozen Food with Sous Vide: Recommended Times/Temps?

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  • fzxdoc
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    Thawing/Reheating Cooked Frozen Food with Sous Vide: Recommended Times/Temps?

    I have yet to use my Joule to thaw/reheat already cooked food that has been frozen. Where is a good place to look for time/temp recommendations? I'm guessing that there might be a time/thickness correlation somewhere. I can find recommendations for raw frozen food time/temp, but not for cooked frozen food.

    I'm thinking that I should just set the temp a degree or two below what is recommended for the food, but I don't know how long it should stay in the bath.

    I can temp the food with my Thermapen if I'm using the sans vide approach, but my frozen foods are vacuum-sealed and I don't want to break the seal to temp for doneness unless there is no other way.

    Suggestions?

    Thanks in advance,
    Kathryn
  • vandy
    Club Member
    • Aug 2015
    • 612
    • Olive Branch, MS

    #2
    https://www.chefsteps.com/activities...lmost-anything I picked this up from Chef Steps, I assume these times are for thawed meat but I would also have to assume that for frozen food you would add the time to the cook them same as you would for uncooked meat. Hope this helps.

    Comment


    • jecucolo
      jecucolo commented
      Editing a comment
      Good info on this link. Thanks
  • RonB
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    #3
    I can't help with the time/temp, but I do know that someone makes a sous vide tape that allows you to use a probe through the bag.

    Comment


    • EdF
      EdF commented
      Editing a comment
      Right. Thermoworks offers it along with a very thin probe you can use to determine what the core temp is. In terms of rewarming, I'd go with the lesser of what you cooked it at or 145F.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Normal weatherstripping tape should work, as long as you don’t pull the probe out.

    • EdF
      EdF commented
      Editing a comment
      Agree!
  • Polarbear777
    Club Member
    • Sep 2016
    • 1609

    #4
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    Sous vide dash is an app that calculates time vs temp based on thickness and type of food. You can hit the start cooking button and it will give you a countdown.
    There are probably lots of similar apps out there this is just the one I found a while ago.

    Comment

    • HouseHomey
      Club Member
      • May 2016
      • 4894
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
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        Slow n Sear (two)
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        5 Crock Pots
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        Two chimneys (was 3 but rivets finally popped, down to 1)
        cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 9 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      #5
      If it's already cooked you just need to bring it to safe, palatable and desireable. For example, if chicken was cooked to 165° and chilled quickly, say below 90 in an hour and to 35° in the next hour, you can bring that chicken up to 140° and eat. Or have it on a salad cold.

      if food is handled properly you only need to heat in the SV to a desireable temp.

      i hope this helps.
      Erik

      Comment

      • kmhfive
        Club Member
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        #6
        Awesome question! I was thinking the same thing fzxdoc ! Thanks.

        Comment

        • fzxdoc
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          • My toys:
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            Pit Barrel Cooker (which rocks)
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            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
            Instant Pot 6 Quart Electric Pressure Cooker
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            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #7
          HouseHomey , I agree with your thoughts, but I'm bringing the food up to temp from frozen in vacuum-sealed bags and don't want to pierce the bag to determine the final temp. It's hard for me to know what the temp at the core of the meat is based on time alone when that cooked meat has been frozen.

          RonB has suggested a solution to the bag-piercing obstacle. I wonder how well it works. Has anyone used it?

          Polarbear777 , that looks like a sweet app. Joule has a similar app that applies for both fresh and frozen food but the frozen food is raw, not already cooked. So I don't need to thaw and cook, I just need to thaw and reheat to a safe temp. Nonetheless, it sure looks like a great app. Thank you.

          vandy , thank you so much for that Chef Steps link! I think it answered my question. I had to scroll way down and found this:
          Can I reheat precooked, frozen food with sous vide?


          Sous vide is also a great way to batch-cook a bunch of meat, then store it in the freezer to reheat it later. This works particularly well when you take a large cut of meat—like a pork shoulder, for instance—cook it, and then cut it into individual portions to freeze. Then, when you’re ready for some pork, all you have to do is reheat the number of portions you plan to eat.
          Reheating large frozen cuts that have not been individually portioned takes a lot of time, so it only really makes sense if you’re buying meat that you know you don’t want to use until later. A really big piece of meat, like a huge roast, takes several hours to reheat, meaning it may be more convenient to just cook it when you get it, then portion it up as described above and reheat as necessary.
          All that said, reheating times depend on the size and shape of the meat. Here are our suggested times for reheating frozen food sous vide:
          A slab of meat—like a steak:
          • 0.5 in (10 mm) thick: 30 min reheat time
          • 1 in (25 mm) thick: 1¾ hr reheat time
          • 2 in (50 mm) thick: 5¼ hr reheat time
          • 2.5 in (60 mm) thick: 7¼ hr reheat time




          A cylinder—like a roulade:
          • 0.5 in (10 mm) thick: 17 min reheat time
          • 1 in (25 mm) thick: 55 min reheat time
          • 2 in (50 mm) thick: 2¾ hr reheat time
          • 2.5 in (60 mm) thick: 4 hr reheat time
          • 3 in (75 mm) thick: 5¾ hr reheat time
          • 3.5 in (85 mm) thick: 7¼ hr reheat time




          A sphere shape—like a meatball or a round roast:
          • 0.5 in (10 mm) thick: 12 min reheat time
          • 1 in (25 mm) thick: 40 min reheat time
          • 2 in (50 mm) thick: 2 hr hr reheat time
          • 2.5 in (60 mm) thick: 2¾ hr reheat time
          • 3 in (75 mm) thick: 4¼ hr reheat time
          • 3.5 in (85 mm) thick: 5¼ hr reheat time
          • 4 in (105 mm) mm thick: 7½ hr reheat time
          • 4.5 in (115 mm) mm thick: 9 hr reheat time




          Keep in mind: These are not pasteurization times! All the calculations above assume that the water’s temperature is between 110 °F / 45 °C and 175 °F / 80 °C.
          Also, some roasts are more slab than sphere, some legs of lamb are closer to cylindrical, and some things don’t really have a specific shape at all. For these types of meat, go with the average of the time to reheat the two shapes. For example, reheat a big slab of a roast for the average of the time to reheat a slab and a sphere of its size.



          This is exactly what I was looking for. Sometimes it's difficult (for me at least) to find answers to specific questions on the Chef Steps site. Their search engine loves sending me down a forum comments rabbit hole instead of pointing to a curated answer. There's so much good information on that site, though. Thanks again, vandy.

          Kathryn
          Last edited by fzxdoc; December 15th, 2017, 08:13 AM.

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            Kathyrn I noticed there is a 65° difference but I suppose that due to various foods being heated. I would be interested to hear about some hunks, slabs or pieces of something you reheated. Just time and temp if you ever gat around to it.. I want to pass that onto Sophia.

          • fzxdoc
            fzxdoc commented
            Editing a comment
            I'll be happy to follow up on some of these time/temps, HouseHomey , and let you know how they work out for me. I'm really relieved to find some vetted recommendations, since Douglas Baldwin is Chef Steps' science advisor. vandy, you saved my bacon. (and pulled pork and tri tip and brisket etc. etc. etc.)

            Kathryn

          • vandy
            vandy commented
            Editing a comment
            Glad to be of some help Kathryn.
        • Spinaker
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          #8
          Nice! Great info. Thanks for the Thread!

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 4894
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Primo Oval xl

              Slow n Sear (two)
              Drip n Griddle
              22" Weber Kettle
              26" Weber Kettle one touch
              Blackstone 36” Pro Series
              Sous vide machine
              Kitchen Aid
              Meat grinder
              sausage stuffer
              5 Crock Pots
              Akootrimonts
              Two chimneys (was 3 but rivets finally popped, down to 1)
              cast iron pans,
              Dutch ovens
              Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
              The help and preferences
              1 extra fridge and a deep chest freezer in the garage
              KBB
              FOGO
              A 9 year old princess foster child
              Patience and old patio furniture
              "Baby Girl" The cat

              Erik S.

            #9
            Ok Kathyrn and vandy I tossed these in the bath at 146° at 3:09 PST. Pulled pork vac sealed and frozen from my last butt. I turned the Palmolive (yes, and you're soaking in it) sideways for reference.

            They are about 2” thick or so or maybe thicker now that I look again.. Let's see what happens.
            Don't look at my old wallpaper, who remembers that counter.. first Baseboards then counter and wallpaper.

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            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 4828
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #10
              Let us know how it turns out, HouseHomey. .

              Comment

              • Polarbear777
                Club Member
                • Sep 2016
                • 1609

                #11
                With the sous vide dash app you can pick any temp to start and/or finish and it will do the math. I even use it to calculate thaw to room temp times since I keep frozen stuff in bags also which is fast because of the circulation.

                Comment

                • HouseHomey
                  Club Member
                  • May 2016
                  • 4894
                  • Huntington Beach, Ca. Surf City USA.
                  • Equipment
                    Primo Oval xl

                    Slow n Sear (two)
                    Drip n Griddle
                    22" Weber Kettle
                    26" Weber Kettle one touch
                    Blackstone 36” Pro Series
                    Sous vide machine
                    Kitchen Aid
                    Meat grinder
                    sausage stuffer
                    5 Crock Pots
                    Akootrimonts
                    Two chimneys (was 3 but rivets finally popped, down to 1)
                    cast iron pans,
                    Dutch ovens
                    Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                    The help and preferences
                    1 extra fridge and a deep chest freezer in the garage
                    KBB
                    FOGO
                    A 9 year old princess foster child
                    Patience and old patio furniture
                    "Baby Girl" The cat

                    Erik S.

                  #12
                  Here ya go!! 3 hours in the bath. Mainly because I got on the phone with Mr. Bones and previously snuck a turkey n cheese roll up to the princess but 2hrs at 155°-160° would have been best. Seems a little different from the temps and time above. Thought this vac seal is not a solid piece of meat either.
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                  Comment


                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    Thanks, HouseHomey . Your Little Princess looks so happy in anticipation of Santa (or is it the pulled pork sammie instead?). Either way, she's a cutie.

                    Kathryn
                • hogdog6
                  Charter Member
                  • Dec 2014
                  • 557
                  • Liberty, Utah

                  #13
                  Great information I reheat Sous Vide all the time but not from frozen, but will now!

                  Comment

                  • Potkettleblack
                    Club Member
                    • Jun 2016
                    • 1940
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                    #14
                    Autolysis can become a concern with long Sous Vide and reheat from frozen.

                    Comment

                    • fzxdoc
                      Founding Member
                      • Jul 2014
                      • 4828
                      • My toys:
                        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                        Pit Barrel Cooker (which rocks)
                        Weber Summit S650 Gas Grill
                        Weber Kettle Premium 22"
                        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                        Camp Chef Somerset IV 4-burner outdoor gas range


                        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                        Adrenaline BBQ Company's SS Rack for DnG
                        Grill Grate for SnS
                        Grill Grates: five 17.375 sections (retired to storage)
                        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                        2 Grill Grate Griddles

                        Fireboard Extreme BBQ Thermometer Package
                        Fireboard control unit in addition to that in the Extreme BBQ Package
                        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                        2 Fireboard Driver Cables
                        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                        Thermoworks Thermapen MK5 (pink)
                        Thermoworks Thermapen MK4 (pink too)
                        Thermoworks Temp Test 2 Smart Thermometer
                        Thermoworks Extra Big and Loud Timer
                        Thermoworks Timestick Trio
                        Maverick ET 73 a little workhorse with limited range
                        Maverick ET 733
                        Maverick (Ivation) ET 732

                        Grill Pinz
                        Vortex (two of them)

                        Two Joule Sous Vide devices
                        VacMaster Pro 350 Vacuum Sealer
                        Instant Pot 6 Quart Electric Pressure Cooker
                        Instant Pot 10 Quart Electric Pressure Cooker
                        Charcoal Companion TurboQue
                        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                        BBQ Dragon and Dragon Chimney

                        Shun Classic 8" Chef's Knife
                        Shun Classic 6" Chef's Knife
                        Shun Classic Gokujo Boning and Fillet Knife
                        Shun Classic 3 1/2 inch Paring Knife

                      #15
                      Since the times shown by the Chef Steps document are not pasturization times, what makes reheating from frozen at a temperature in the unsafe zone (40° to 140°F) any safer than just letting something thaw on the countertop, which I know to be a no-no from a food safety standpoint?

                      I'm thinking that I would always thaw at sous vide temps in the 145° to 165° range for safety's sake?

                      Kathryn

                      Comment


                      • Potkettleblack
                        Potkettleblack commented
                        Editing a comment
                        This is why I prefer Baldwin times.

                        But autolysis is a cumulative clock. Too many times through the zone and you get the same result as too much time in the zone.

                        I like oven to retherm.

                      • fzxdoc
                        fzxdoc commented
                        Editing a comment
                        Oh, Potkettleblack , I thought these were Baldwin times, since he's Chef Steps' Science Advisor. They have a different set of times for reheating thawed food. I think I'll just continue with the old school way: thaw in the fridge then reheat as quickly as possible in the oven.

                        Kathryn

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                    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

                     


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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 $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

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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


                    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