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These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.
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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.
The Good-One Open Range is dramatically different from a traditional offset smoker. 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.
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!
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 because temperature control is so much easier.
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.
We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!
Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
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 beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
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.
This is the first propane smoker with a thermostat, making 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'.
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!
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.
Napoleon's 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.
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.
You have come to the best place in the world for everything related to outdoor cooking, barbecue recipes, grilling and smoking techniques, food science and mythbusting, and the world's best buyer's guides to smokers, grills, thermometers, and grilling accessories, including unbiased reviews. You need this. Hope you brought napkins.
It's football season! That means wings!
"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com
"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin
"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada
"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA
"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA
"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA
"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show
"The Rosetta Stone of BBQ." Bill Lamb
"I got laid last night because of your pastrami" Name withheld for obvious reasons
"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone
"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR
"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA
"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA
"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA
"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson
"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY
"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler
"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books
"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society
"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com
"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC
"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ
"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto
"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota
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 Amazonhttps://tinyurl.com/amazingribs
We lovingly support
"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com
"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin
"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada
"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA
"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA
"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA
"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show
"The Rosetta Stone of BBQ." Bill Lamb
"I got laid last night because of your pastrami" Name withheld for obvious reasons
"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone
"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR
"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA
"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA
"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA
"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson
"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY
"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler
"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books
"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society
"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com
"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC
"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ
"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto
"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota
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