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If you have a Weber Kettle, you need the 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.
The Good-One Is A Superb Grill And A Superb Smoker All In One
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.
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'.
The Cool Kettle With The Hinged Hood We Always Wanted
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.
Here is what you need to know about stainless steel when buying a grill or smoker, including terms like austenitic, ferritic, 304 steel, and 430 steel. Find out why thickness matters, what is heavy gauge, and how to interpret gauge numbers. Find info on powder coated and enameled steel and how to clean stainless steel. read more
As the coronavirus keeps people home, more and more home cooks are asking us: How do I smoke a brisket? What's the best way to clean my grill grates? How do I mail-order a gas grill? What's the best way to build a wood fire? Here are answers, including how to stay safe when handling food in the COVID-19 era. read more
Many recipes say to cook poultry 'until the juices run clear'. If you do, you could end up overcooking your poultry or spending the night on the toilet. Find out the real science behind pink juices, undercooked chicken, safe doneness temperatures, salmonella, and why the best tool for food safety is a good thermometer. read more
Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and slow create the smoke ring. read more
What is carryover cooking? It's true that the internal temperature of food can continue to rise after you've taken the food off the heat and placed it at room temperature. How long does carryover cooking continue? By how many degrees will the internal temperature rise? Here are all the variables you need to know. read more
Stop worrying about resting meat after it is cooked. Serve it hot. We bust this myth with a review of the scientific research, some tests of our own, some basic meat science, explanations of carryover cooking and what makes meat juicy, a look at doneness temperatures, and how carving comes into play. read more
How do caterers hold cooked meats safely for so long? It's called a hotbox or Cambro and you can make a faux Cambro with a simple beer cooler. It's the secret to resting large cuts of BBQ like brisket, pork butts, and whole turkeys while keeping them warm and transporting them. Here's how to set up a faux Cambo. read more
You can ruin a perfectly cooked piece of meat by carving it horribly. Why? Because meat consists of long parallel muscle fibers. If you cut parallel to the fibers, they remain intact and are difficult to chew. When you slice across the fibers or across the grain, you make them easier to chew and hence more tender. read more
If you must cook your meat in advance and serve it the next day, here are some useful tips, courtesy of award-winning pitmaster Mike Wozniak. His tips and tricks work wonders for make-ahead smoked beef brisket and pork shoulder and can even be used for barbecued ribs if you're in a pinch. read more
Tailgating can be as simple or as fancy as you want it to be. Here's your ultimate guide to the gear, the recipes, and the planning tips that will make your next party in the parking lot the best ever. read more
Don't throw it away! Leftovers are just future meals waiting to happen. Here's what you need to know about freezing leftover meat, thawing, reheating, and using a vacuum sealer, along with some meal planning tips. Yes, it is possible to freeze and reheat leftover barbecue ribs. read more
My foil-wrapped lasagna has holes in the foil: what's going on here? Some chemicals in foods react badly with certain metals and can even create toxins. Here's what you need to know about reactive and corrosive metals, how your lasagna can create a sort of electric battery cell, and how to avoid this problem. read more
Here are some very useful weights, measures, and equivalents that come in handy in the kitchen. You'll find an online conversion calculator for metric, imperial, volume, weight, length, and temperature, plus various handy food equivalents for salt, fat, sugar, and many other ingredients. read more
Want to cook better barbecue? Keep a log of your previous cooks and learn from them. In your log, include the meat, its weight, how you prepped it, what seasonings you used, the cooker and ambient air temperatures, the wood used, and how much. Here's the log that Meathead uses. Download it as a pdf or Excel copy. read more
Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.