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By: Max Good
Humphrey’s BBQ Battle Box was their first smoker. This mid-size, charcoal vertical cabinet cooker is gaining popularity for home and competition use. Although crafted from heavy steel and 1200° insulation with locking latches that clamp the firebox and smokebox doors shut, it is not air tight and leaks smoke in certain areas by design.
A two inch ball valve regulates air intake and there is a dampered chimney on top.
The water pan sits within the tubular welded frame above the firebox, or it can be ordered with a slide out water pan. It comes with three 14″ x 22″ expanded steel cooking racks that can be positioned in twelve rack locations. However, if you order the slide out pan, you lose two rack positions at the bottom. The photo above shows the slide out pan. Below Chad Humphrey shows off the 2015 versions of his BBQ Battle Box, and the small Half-Pint Smoker.
Outer dimensions are 22″W x 28″D x 42″T. The smoke box provides 5630 cubic inches of cooking space. It weighs 325 lbs. and rests on four heavy duty casters.
Ten stock powder coat colors are offered. Custom colors, logos and various add-ons are available.
Surprisingly, there is no warranty.
Manufacturer:
Husband and wife team, Nicole and Chad Humphrey, started their metal shop in 2004 producing a variety of products including decorative and functional metal art. By 2009 they began finding a market for BBQ products and refurbishing equipment for BBQ Teams. Taking knowledge gleaned from fixing up other people’s smokers, they created Humphrey’s BBQ, and introduced their popular Battle Box. They now offer several sizes and other BBQ items. The company is located in West Newfield, ME.
Published On: 9/22/2015 Last Modified: 7/13/2021
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Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.
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.
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 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.
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
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.
Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.
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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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