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Henrik Oscarsson is a moderator in the Pit, our very active forum in the Pitmaster Club. Don’t know the Pitmaster Club? It’s our ad free, members only community devoted to all things fire and smoke. Check out the Pitmaster Club with a 30 day FREE trial here!
Search any barbecue topic in the Pit and you’ll find a robust discussion on the subject. You’ll also find expert commentary from Henrik, who lives in Sweden and smokes nearly every weekend. He even took 5 months off work just to deepen his barbecue chops by smoking meat every day. Now that’s dedication!
Henrik compiled all his barbecue wisdom into this book. It explains in detail how to create true barbecue using indirect heat and smoke, along with plenty of reliable recipes. Learn which cuts of meat are best suited for barbecue and how to flavor, smoke and grill them. The book also touches on smoke color, which wood to use, as well as how to control temperature. This book explains both the basics as well as advanced tips and tricks to succeed with low ‘n slow smoking, i.e. true barbecue. If you’re the handy type, there’s even a chapter on building your own large insulated offset smoker. All recipes include both imperial and metric measurements. Whether you’re just starting out or looking for fresh tips, this is a great barbecue book to add to your collection.
Published On: 11/26/2018 Last Modified: 1/25/2021
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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
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily 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.
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’.
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 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.
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.