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By: Meathead
The Grillbot manufacturer has succeeded in doing something very well: getting publicity. Scores of publications and TV shows have featured it as a cool device and gift idea. Unfortunately, I don’t think any of them have tested it. Here’s how the bot works: Turn it on, then close the lid of your grill, and it loudly and randomly trundles around, banging into the sides of the grill while spinning brushes attempt to clean the grill grate. Problem is, it doesn’t do a very thorough job, and it only cleans the top of the grate. Of course, the undersides of the grate are usually loaded with stinky grease that will burn and smoke and make your meal taste bad. The bot I bought shed one of its bristles after three uses. And if you forget to close the lid, the bot will drive right off the grill onto the deck and drive around there, assuming it doesn’t break on impact. If it drives off the edge of your deck and you try to catch it, the bristles will shred your hand. You absolutely do not want to put this device on a hot grill because the plastic will melt. Never mind the fact that hot grates clean easier than cool grates. If, despite all odds, you prefer this bot over other grill cleaning devices, you should know that after its bristles get all gunked up, you can buy replacements for $10.
Published On: 5/24/2018 Last Modified: 3/6/2021
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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’.
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.
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 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 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.
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.
Click here for our review on this unique smoker
Green Mountain Grills Trek smoker
Green Mountain’s portable Trek 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 Trek from your smart phone or laptop.
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When you make rubs at home we recommend you add salt first them the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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