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Digital Thermometers:
Stop Guessing!

thermopop bbq thermometer

Gold BBQ AwardA good digital thermometer keeps me from serving dry overcooked food or dangerously undercooked food. You can get a professional grade, fast and precise splashproof thermometer like the Thermopop (above) for about $24. The Thermapen (below), the Ferrari of instant reads, is about $96. It's is the one you see all the TV chefs and all the top competition pitmasters using. Click here to read more about types of thermometer and our ratings and reviews.

bbq thermapen

GrillGrates Take You To
The Infrared Zone

BBQ_grill_grates

Gold BBQ AwardGrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, produce great grill marks, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, smolder wood right below the meat, and can be easily removed and moved from one grill to another. Every gas grill and pellet smoker needs them.

Click here to read more about what makes these grates so special and how they compare to other cooking surfaces.

The Smokenator:
A Necessity For All Weber Kettles

smokenator bbq system

Gold BBQ Award If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks.

Click here to read more.

The Pit Barrel Cooker

pit barrel c ooker bbqAbsolutely positively without a doubt the best bargain on a smoker in the world.

This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier (and that's because smoke and heat go up, not sideways).

Gold BBQ AwardBest of all, it is only $269 delivered to your door!

Click here to read our detailed review and the raves from people who own them.

scissor tongs

Best. Tongs. Ever.

Gold BBQ AwardMade of rugged 1/8" thick aluminum, 20" long, with four serious rivets, mine show zero signs of weakness after years of abuse. I use them on meats, hot charcoal, burning logs, and with the mechanical advantage that the scissor design creates, I can easily pick up a whole packer brisket. Click here to read more.

steak knives for bbq

The Best Steakhouse Knives

Gold BBQ AwardThe same knives used at Peter Luger, Smith & Wollensky, and Morton's. Machine washable, high-carbon stainless steel, hardwood handle. And now they have the AmazingRibs.com imprimatur. Click for more info.

tailgater monthly
digg

grill with financing availableUnderstanding Stainless Steel

By Max Good

Stainless Steel is a popular choice for grills and smokers. Two types of stainless are used in the manufacture of BBQ cookers: Austenitic and ferritic.

Because it contains more nickel and less steel in the alloy, 304 is higher quality and higher cost. 430 is not as durable and it is harder to weld properly. 430 contains more steel and magnets stick to it. 304 will not attract magnets. But don't bother bringing magnets to a big box store on your next shopping trip. Most grills are 430 with the exception of some burners and grates. Only the most expensive cookers use 304 extensively. Even Weber has stopped using it.

The most significant problem with cheap grills is they often use very thin 430 stainless. These lightweight machines are pretty and shiny on the showroom floor but vulnerable to the demands of grilling. They can quickly develop minute stress fractures that lead to corrosion and reduced performance. They also lose their shine quickly and need polishing to maintain their sexy showroom look.

According to the AmazingRibs.com science advisor Dr. Greg Blonder, 430 is not as durable as 304 and it is harder to weld properly. "The welding heat remixes the steel microstructure away from optimum, so the weld often rusts or cracks. But very few grills at the low end are welded. Almost all bent and screwed."

Don't be afraid of 430, it does not deserve the derision common on the internet, but do look for heavy gauge construction throughout. Look at the screws, because sometimes they are not stainless and they will rust. Be advised that some manufacturers use heavier gauge steel on the lid and only the lid. They know it is one of the first things you will touch and a heavy lid creates a good first impression. They may even use 304 on the lid and 430 on the cart.

If you are chosing between stainless and other materials, select in favor of thickness. Thick powder coated steel or enameled steel will retain heat better than thin stainless and if properly coated, they will not rust. And coated steel is cheaper than stainless.

Stainless steel is so popular because it looks good. Alas, all stainless shows dirt, dust, grease, and rainspots and maintaining that beautiful shine is an ongoing task that many, including Yours Truly, cannot bear. Manufacturers recommend cleaning your grill after each use! Right. I don't know anyone who does this.

Warm soapy water with a clean water rinse works well. Do not burnish stainless steel with a circular motion. Rub, wipe and polish in the direction of the grain. Do not use abrasive pads or steel wool. Covering your grill will keep it cleaner and extend its life.

There are a variety of cleaning products available from branded and generic stainless steel polish to disposable grill wipes. Read the labels. Some can damage your deck and furniture. If you're so inclined to clean your grill, roll it onto your driveway, wash with warm soapy water, rinse with your hose, dry it off, then polish. But beware that these chemicals then find their way into the water table.

Blonder says "I pay more attention to cleaning the inside than the outside. On the outside, beware of kitchen cleaning products- they can erase the printed lettering around the knobs!"

I asked Meathead what he thinks and he said "I have a well-worn Char-Broil made with 430 and it is holding up fine after many years of heavy use. It looks like crap because I don't cover it. If you are a neat freak you'll go crazy polishing your smoker. But it's a barbecue for cryin' out loud. Who cares if it's dirty on the outside?"

I've found that beer applied to the cook improves the appearance of my grill. Particularly when I know a load of tasty meat is sizzling under the lid!

This page was revised 4/28/2012


Please read this before posting a comment or question

Please use the table of contents or the search box at the top of every page before you ask for help. Then please post your question on the appropriate page. Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we can't help you. Please read this article about thermometers.

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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, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.

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