What are /r/BBQ's favorite Products & Services?

From 3.5 billion Reddit comments

There is Dale's Pale Ale but I'm pretty sure he is talking about Dale's Steak Seasoning

Return the lighter fluid for one of these, if you don’t want your food tasting like lighter fluid. Weber Stephen Company 7429 Rapid Fire Chimney Starter, Silver https://www.amazon.com/dp/B07B5BHKDZ/ref=cm_sw_r_cp_tai_wQj.BbPHQWMPG

Weed Burner.

https://smile.amazon.com/Flame-King-YSNPQ810CGA-Propane-Lighting/dp/B07L5HBZJL/ref=sr_1_4?dchild=1&keywords=Weed+burner&qid=1599960627&sr=8-4

You’re welcome.

The really bad part of mechanical tenderizing is that any bacteria on the surface is now driven into the meat. That why the warning to cook to 145F and turn twice. Source: http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm

Santa Maria ->Rich garlic, pungent pepper and spicy chilies

Recipe from ATBBQ

It's pretty easy honestly, you just got to follow good technique. Check out the video link below for an easy tutorial, he has a lot of great sausage videos when you start feeling more comfortable.

You can skip the stuffing step your first go at it if you like, just fry up some patties. Fresh sausage is miles better than store bought and you get the freedom to add whatever you want in it.

I started with a simple bratwurst and never looked back lol.

I like the hog casings I linked below too, easiest I've tried to work with and they are economical.

https://youtu.be/QZ_dLrvBS-4

https://www.amazon.com/dp/B00EZTIGNA?ref=ppx_pop_mob_ap_share

Depending on your budget and your luck on craigslist. I have one of these:

Char-Griller 16620 Akorn Kamado Kooker Charcoal Barbecue Grill and Smoker, Black https://www.amazon.com/dp/B00GJEPTJS/ref=cm_sw_r_awd_76gBub11YV2XE

It's a great grill and smoker so you get some serious versatility. Also you may want to look for a Weber Smoky Mountain:

Weber 721001 Smokey Mountain Cooker 18-1/2-Inch Charcoal Smoker, Black https://www.amazon.com/dp/B001I8ZTJ0/ref=cm_sw_r_awd_n9gBub1RHMPFW

You may be able to find the weber on craigslist as well. They last forever with minor upkeep, and no one ever says a bad word about them.

And finally we come to:

Pitbarrelcooker.com

You'll probably not find one of these on craigslist, but for under $300 you get a decent setup with great customer support and a good number of how-to videos on YouTube put up by the company.

Sure there are cheaper smokers out there, but you really will get what you pay for, and maintaining steady temps on a cheap (leaky) smoker will make you hate smoking.

It looks like a brick grill/smoker. Wish I had the space for one. That one was almost certainly a DIY build. I haven't come across any guides to make one but here's a cool little video of one being made https://m.youtube.com/watch?v=e9_z5n_g1JM

Edit: the video I linked has a link to the smoker plan at a cost of $20. Just something to consider. https://sellfy.com/p/ChZI/

I have that same smoker, I absolutely love it. I found I was getting a bit of airflow leak coming out of the lid, made the temps fluctuate a bit. I bought some high temp gasket tape and it's worked perfectly. Put it all around the lid, somewhat trial and error. Amazon Link

Love this series. The whole hog episode gets me fired up and wanting to build one of those pits in the backyard.

The series is also available on the PBS Android App, which also has Chromecast abilities. Makes me happy.

I'll give you the raspberry bbq recipe. It was this:

http://allrecipes.com/recipe/raspberry-barbecue-sauce/

but the flavor of that recipe didn't taste like BBQ sauce. So, I modified it heavily by doubling the brown sugar, used 2 tbs of paprika, and 1 tbs of chili powder, 1/2 tsp of red pepper.

I can't guarantee that's all the ingredients, but not because I'm trying to be coy, I just kept adding things until the flavor was right to me. As a matter of fact, I'm positive there's more onion powder in it, but I'm not sure how much.

EDIT: I also cut it with some water because the wings were slathered with it and I didn't strain out the seeds to give it some authenticity.

Not OP but I believe this is the same one. I was interested in it as well.

For the people that are hating this change. I suggest leaving a review so the developers know how you feel about it. Losing custom is the only thing they actually care about.

~~https://play.google.com/store/apps/details?id=com.igrill&hl=en_US~~

EDIT: Correct link thanks to u/Prospero424 https://play.google.com/store/apps/details?id=com.weber.igrill&hl=en_US

Wood on Amazon is crazy expensive. Like $40 per cubic foot. The wood I have here was roughly $8 per cubic foot.

I use this instrument of death. Wet firewood? No prob! Need charcoal ready to cook on in 5 min? Let er rip! Need to turn a structure into a burning inferno? Instant gratification!!

https://www.amazon.com/dp/B00282LP34/ref=cm_sw_r_cp_apa_i_kNyxFbQ779XEE

I HIGHLY reccommend the Weber Smokey Mountain. They're around $300 from Amazon, but they are fantastic. There is a plethora of info around and it'll last forever.

https://www.amazon.com/Weber-721001-Mountain-18-Inch-Charcoal/dp/B001I8ZTJ0

http://virtualweberbullet.com/

http://www.nutec.com/ceramic-fiber-blanket

$100 on amazon for a 1"x2'x25' roll. https://www.amazon.com/Ceramic-Fiber-Blanket-Insulation-Degrees/dp/B01HLM8PII

Edit: The amazon link doesn't list manufacturer but it's Nutec HPS 8 pound.

Get some bbq silicon from amazon make note of all the leaks on your first burn and seal the crap out of it. The key to being able to control temperature on any charcoal/wood smoker is oxygen control. Probably some bbq gaskets and locks too.

here

and here

Never heard of Dario Cecchini before, so I looked up the salt blend on Amazon. It's over $40 a pound for salt with some herbs mixed in. People seem to like it, but damn... I might need to figure out how to make some flavored salt.

The steak looks outstanding.

I would build. I built one from a Big Poppa Smoker kit (about $130) and a drum from craigslist ($20). Once I got the barrel clean, about 5 hours, it only took about 3 hours to get everything put together. If i had to do it again, I would not use a kit and do my own design, especially considering that I have a plasma cutter and Lincoln Mig welder in my garage. If you do not have a welder, I might look at one of the kits. The kits only require a drill to put together a great cooker.

pics of my finished project and a fatty https://imgur.com/a/6i4jZ

Bold strategy, I can't disagree. I do have non-smoked backup meats though in case of brisket failure so my goal here is more fun than pressure.

1. It's a flat, and I also got some butcher paper based on some recommendations I read here. Also have plenty of foil on hand in case I need that.
2. I just got one of these from Amazon that arrives tomorrow. https://www.amazon.com/gp/product/B08K2G5Y78/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Should I not trust the internal digital temperature listed on the smoker while cooking?

THANK YOU!

Not bad, but THIS is the best BBQ tool on the market:

https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32/ref=sr_1_3?dchild=1&keywords=nordic+ware+half+sheet&qid=1624001086&sr=8-3

​

I use this half sheet every single time I grill or smoke. I use it to carry things to and from the grill/smoker. I put the meat on there, some tongs, a spatula if needed, a beer, etc, etc.

I've seen guys build temporary smokers out of cinder blocks for smoking a whole hog. I would imagine something like that might work.

Here's a guy who built a brick BBQ and it looks like it has a smoker on one side.

http://www.instructables.com/id/Brick-Barbeque/#step1

I used this recipe for a vinegar based "sauce" (its more like a dressing because it is so thin) on my pulled pork and it was a big hit among everyone: http://allrecipes.com/recipe/vinegar-based-bbq-sauce/

So simple, yet so tasty.

Well shit that's brilliant and simple. Would have never thought of that myself. I've been looking at something like this and threading the middle piece through a hole I drill in a dowel but your way seems easier and I don't have to wait a month for it to ship and arrive

Looks amazing! Get yourself some of these to put under your gloves. You'll be able to pull it while it's hot like that.

> Could have been sweeter

I mix a little of this in with my pulled pork, it adds a bit of sweet and tangy to it. Might be worth a try if you can find it local or cheaply online.

Edit: This is also very good and comparable, and cheaper. I forgot they were selling it at that price.

Some people might not care for them, but there are a lot of people who smoke using just plain old Char Grill charcoal grills with the off-set fire boxs (which sometimes are sold with them, or on a lot of grills they sell you can buy the fire-box on the side and attach it yourself.

They're pretty thin metal and there are some issues (most of which can be fixed with some simple modifications like using some silicone or stove gasket, and extending the chimney down, though), and they won't last forever, but I've got one that I use probably 12-18 times a year that I've had for a few years and it's doing fine.

As far as volume goes, I think a vertical smoker might be the ticket there, as you can basically stack food on top of itself. I've been looking at buying one myself to see how well I like them (I figured I'd buy a cheapish one to see how i like the concept, and if i really liked it, i might buy some materials and build a higher quality one myself).

This is what I was thinking about buying: https://www.amazon.com/dp/B00BQ59VTO it's $160, but I'm not sure if it's wide enough to real comfortably cook a rack of ribs or a real large brisket. They also have a wider version that I think would be great for briskets & ribs, a few weeks ago they had them available on Amazon at around $270, but whoever had it at that price must have sold out because the only available deal they have in the wider version is now at an outrageous price.

I also purchased from amazon [this](Pink Butcher Kraft Paper Roll - 18 " x 175' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_apa_AOeFAbB16G7MW)

It is awesome and a normal amount.

looks to me like it's my favorite slicing knife:

https://www.amazon.com/Victorinox-Swiss-Army-Cutlery-Slicing/dp/B0000CFDB9/ref=sr_1_13?crid=14V72GT125S8E&dchild=1&keywords=victronix+knife&qid=1601572855&sprefix=victronix%2Caps%2C211&sr=8-13

I think America's Test Kitchen named it a best value or even won their review...It was 40 bucks back then and 65 now. Still a value, and 25 dollars isn't a deal breaker but...

Have you tried Barkeepers friend?

https://www.amazon.com/Cleanser-Scouring-Multipurpose-Stainless-DishCloth/dp/B01FNDG2GE/ref=sr_1_7?crid=HFK7R12SVP1C&dchild=1&keywords=barkeeper%27s+friend&qid=1599100239&sprefix=barkeepe%2Caps%2C274&sr=8-7

It is what I use on my outdoor stainless grill.

Edit: I also use it to get rust spots off my stainless knives, forks, etc.

I've made a bunch of pizzas on my egg but I use this dough recipe and this sauce.. delicious

Vodka, Triple Sec, & lemonade = tasty stuff.

Rum & lemonade will be tastier (imo) as long as you get decent rum.

<your choice from above> lemonade, & Pama (name brand) = a good twist on the recipe, plus have more alcohol, which is always good.

for hours and hours to be lost, visit www.webtender.com

If I may offer another choice....

http://www.ehow.com/video_2297772_making-_orange-crush_-mixed-drink.html

Wire grill brushes should be banned. The steel wires can break off and stock to the grates -> your food -> your esophagus. Wire mesh is a better choice. It's pretty rare (100+ cases per year) but there are horror stories of long term undiagnosed pain since the wires are so small they are difficult to detect. I also think it requires surgery. http://www.consumerreports.org/food-safety/wire-grill-brush-danger/

Was it the Treagers they sell? Personally, I'd steer clear. I found the maintenance on the moving parts a chore. Check out the Kamado Joe roadshow at your local Costco. http://www.costco.com/kamado-joe-schedule.html

https://photos.google.com/search/thanksgiving/photo/AF1QipMKhY0iLFtCyhc5E9jHp4XPy87xwAm-SDbDqSA7

I take it out of the brine, I used Alton Brown's recipe for the most part. Once out of the brine, I dry it off really well. Then I slather Mayo on. Spices will stick to the skin this way, but don't affect the meat so much. Then it's 15 minutes per pound, in the grill. I check the charcoal and wood chips about hourly. I start with 12 or so briquets and add about 6 or 8 in an hour. Handfull of wet wood chips at a time for smoke. This is on my weber gold. I've been doing this for quite a few years in a row. It works well and is a delicious turkey.

I always run my top vent 100% open, which really gets the air flowing and moving inside the kettle. Also seconding what other posters have said about unnecessarily trapping heat and smoke, which also can cause creosote buildup on your food. I've always heard and subscribed to the idea that it's better to build a small intense fire for low and slow rather than a large, barely going, semi-smoldering fire. The smaller fire tends to last longer given the proper setup (snake, minion, etc.) and also is more responsive to input when fine-tuning the temps.

I wouldn't bother with a gasket unless you've done something like drop your lid and it doesn't seal up right at all. Kettles aren't exactly high-tech and at the end of the day you're still cooking with inherently unpredictable fire. As long as your leakage is consistent (which also usually means not-extreme), you can work with it. I really can't imagine that even a totally airtight (although useless then, I suppose) but all-metal cooker like a kettle, WSM, etc., would be anywhere near as efficient at holding in heat as a ceramic kamado like a BGE.

You also might not have been getting accurate readings off your thermometer. I don't probe ribs, I go entirely with the bend test as the bones and relative thinness of a rack of ribs can wildly throw your readings off.

If you've got the flip-up grates on your Weber, remember you can always reach in and remove lit charcoal if you have a runaway train situation in terms of maintaining low and slow. Get yourself one of these: https://www.walmart.com/ip/Small-Port-Grill/52790335 and leave it on a non-flammable table next to your kettle to toss excess charcoal into. It'll essentially serve the purpose of "bucket with legs" but at least it's a bucket designed to hold lit charcoal without incinerating whatever it's resting on.

Their website is listing it for $689, so yeah, you got a great deal.

Does anyone have any experience with the $300 Char-Griller kamado style grills sold at Lowes's Hardware? I don't believe it's even ceramic, but if the performance is close, it's at least in the price range.

If It's not a PK its a super close knockoff Its just weird that is doesn't have any stamped badging on the lid like the one in the included link.

The question will be can you find a grill grate that fits in it.

If not, it would make a hell of a place to keep your beers icey cold while you're grilling

I got one of these Oklahoma Joe Highland from walmart and it has served me well so far. Not fancy and it has a few issues but it is pretty cheap and made of nice heavy metal.

Fits 6 racks of ribs so I can cook for a bunch of people.

The only mods I have done are gaskets on the doors and some RTV sealant around the firebox. Could also use a baffle plate to distribute the heat more evenly as the side closer to the firebox can be significantly hotter but that is really only an issue if you are using every inch of cooking space.

Find several Bell Peppers that can sit upright on their own. Cut off the top, seed the inside, and stuff it.

Stuffing ideas: sausage or ground meat with rice and cheese, chicken and rice with salsa, cream cheese and breakfast sausage. The sky is the limit, search for stuffed peppers online and there are hundreds of different recipes.ex http://www.yummly.com/recipes?q=stuffed+bell+pepper

Now when at the store buy a disposable cupcake pan like this: http://www.amazon.com/2pk-Disposable-Durable-Foil-Muffin/dp/B00CBKFTKS

Pop the top back on the stuffed peppers and pop it on the smoker for 30 min to an hour, right until the pepper gets soft but doesnt fall apart.

You can do these in an oven but when done on the smoker it kicks it up about 9 notches. I like to cut up my rib tips and throw them on the smoker first, they finish fast so you can do rib tips, beans and rice as the stuffing, hot dang.

I started using maple sugar for my dry rubs because I wanted to have that maple flavor but still needed things dry. I got this one off amazon in may and its been very tasty.

This stuff. I really like a nice pecan and hickory with pork. Oak and apple are both very good too. Never really messed with cherry, dont know if I like it or not.

Cookies Food Products Cookies Flavor Enhancer and All Purpose Seasoning, 35 Ounce https://www.amazon.com/dp/B007OULRVU/ref=cm_sw_r_apan_glt_fabc_Y2KMBRV53JJAD8V16S0Z?_encoding=UTF8&amp;psc=1

Weber Go Anywhere or maybe one of those Coleman tailgater things. You might even want to think about one of those disposable jobs that's basically a pan with a grill grate on top if you seriously insist on carrying it for miles.

The below looks pretty compact.

https://smile.amazon.com/Coleman-Fold-Go-Propane-Grill/dp/B001RU04XK/ref=sr\_1\_11?dchild=1&amp;keywords=portable+grill&amp;qid=1626954677&amp;sr=8-11

Yep. I have the tray version that holds a little bit more. This is the generic brand to the amazing tube product I have. Same thing but just a knock off. https://smile.amazon.com/dp/B07JFPKFB3/ref=cm_sw_r_cp_apa_glt_fabc_ZVNBX7H6YG1K8M5ZDP73

Thanks! It’s 16 mesh ground black pepper and coarse salt.

Pepper

Here is what the salt looks like – I bought this at the store.

I would recommend buying the salt at the store because it’s cheaper than on Amazon.

I also just realized the pepper is out of stock on Amazon. Any 16 mesh grade ground black pepper would work.

https://www.amazon.ca/Inkbird-Thermometer-Rechargeable-Wireless-Calibration/dp/B07XNTJKY4/ref=mp_s_a_1_7?dchild=1&amp;keywords=inkbird&amp;qid=1621387512&amp;sr=8-7

I use this one on my traeger...really like it

Get a pork butt! Very forgiving meat. Run it anywhere from 225 - 275. Wrap in foil @ 160. Take it to 200 and start probing for tenderness. A wireless thermometer can help a lot, I’ve got my money’s worth out of this cheap one for sure! https://www.amazon.com/dp/B014DAVHSQ/ref=cm_sw_r_cp_api_glt_fabc_V88JRVW9JGDSW771BH5V

If you find a permanent place for your Kamado on your deck, you could get one of these to put over it. I think it can even be bolted down to prevent it from blowing away in strong winds, or take down the canopy in between uses like a regular umbrella. My husband and I would like to get one when we move and have a better place to grill besides our driveway. 😂

Amazon, the ones I linked below are by far the best and easiest to work with that I've tried.

You could also probably find them at Cabela's or even a local butcher if you asked them for them.

https://www.amazon.com/dp/B00EZTIGNA/ref=cm_sw_r_cp_apa_glt_fabc_F0Z8E3TQT7W03D2T1YEJ?_encoding=UTF8&amp;psc=1

I got this one and don’t regret it one bit. I just set a pork butt up on the smoker this morning and now I’m at work keeping “an eye” on my temps 30miles away (my wife’s at home with her eyes on the smoker). You can set temp min and max with alarms, timer, it has presets for different meats, battery lasts at least 22hrs while checking temps (I tested this with a 22hr smoke)...all around great wifi thermometer!

This is the most useful food book I own, and covers the concept very well.

Written by the same guy who wrote this.

The answer is the Bacon Bowl! An oven-safe mold for making bacon cones/bowls. https://www.amazon.com/Perfect-bacon-BLZ-33154-Bacon-Bowl/dp/B00HDPMXOG

You can upgrade your grate to the Gourmet BBQ System grate that comes in the Master Touch and Performer series grills. Assuming you have the 22" (47 cm) grill, you can order this one:

https://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q

Amazon has a very similar one... you’re welcome!

John Boos Block CB1053-1M2418225 Carving Collection Pyramid Design Reversible Maple Cutting Board with Juice Groove and Pan, 24 Inches x 18 Inches x 2.25 Inches https://www.amazon.com/dp/B07FGLBG7P/ref=cm_sw_r_cp_api_glc_fabc_OEp7Fb0GWRS1B?_encoding=UTF8&amp;psc=1

I picked up a couple of books in AK in 2019.

Smoking Salmon and Steelhead

Smoking Salmon and Trout (yes, the cover photo is a hoot)

The first is mostly recipes and the second is maybe more geared to commercial production (the curing steps seem fussier too). I still haven’t really modified what I did before getting them. We have a decent outlook for cool weather here in GA, so I have farmed Atlantic salmon filets in the fridge that I’m going to start curing today and then cold smoke while it’s in the 40s to 50s.

For those that don’t want to look for it and just have a link. Here is the assortment of Peri-Peri sauces from Nando’s on Amazon

This is an in-between option. I bought this https://www.amazon.com/gp/product/B0129RHLTY about four years ago. It's basically a smaller version of an industrial slicer but it has plenty of power and I agree those little 7" slicers don't cut it but this does. It's still pretty heavy but cleaning is not difficult. Just for anyone not wanting to break the bank I think it's a good option.

You can get a Weber Jumbo Joe for $70 from Amazon. 18 in charcoal grill. Or check Walmart, or your local hardware store.

https://www.amazon.com/Weber-1211001-Jumbo-18-Inch-Portable/dp/B0098HR0RC

http://direct.asda.com/The-Big-American-Grill/001699040,default,pd.html

Here it is. I believe it's an Asda rip-off of this:

https://www.amazon.co.uk/Tepro-Toronto-Trolley-Grill-Barbecue-/dp/B006CE0W6K/ref=sr_1_1?s=outdoors&amp;ie=UTF8&amp;qid=1466521691&amp;sr=1-1

&nbsp;

It's worth noting the Tepro used to be £150 which is why I went with the Asda one! (Plus I wanted to pick one up in person rather than ordering off Amazon because I was impatient!)

I also live in an area where it's hard to get good hardwoods, so I buy a lot off Amazon. If you're looking for a milder wood, here's a bag of maple chips at a ridiculously good price.

I don't think I would go for the three meats in one day, just put on a pork shoulder or two and really get the hang of the new smoker and it's quirks. It's difficult enough to smoke that much meat on the same day if you're using with a smoker you know like the back of your hand.

It looks identical to the one I have except mine says "redi check" instead of ivation. Just went to look at my amazon cart and I bought on jan 8th 2014: "

Maverick ET733 Long Range Wireless Digital Thermometer Set - Dual Probe - Remote BBQ / Smoker / Grill / Oven / Meat / Thermometer - Perfect for Thanks

the link now goes to: https://www.amazon.com/gp/product/B00FM8DJHQ

which is the exact one you linked to.
ie - it's a Maverick ET733, rebranded.

Yes, I am quite happy with it and remember reading reviews before buying. It's well regarded.

well it is on sale on amazon right now dont know if that helps any. https://www.amazon.com/Kamado-Joe-KJ23RH-Classic-Grill/dp/B00IIUO06Y/ref=br_msw_pdt-5?_encoding=UTF8&amp;smid=ATVPDKIKX0DER&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=&amp;pf_rd_r=21Y4BQVFQ8RP0XWY6D8S&amp;pf_rd_t=36701&amp;pf_rd_p=730f8a94-3142-4ce7-a8...

I have one. Got it last summer. Picked it up after a 20% off discount from Costco. It works great. Using proper smoking techniques, I haven't had anything bad come out of it. Smoked brisket, butts, fish, loins, short ribs, spare ribs, babybacks, sausage, lamb etc. It makes a lot of smoke which I'm happy with. I've used applewood and competition pellets. Both work well.

The only (minor) complaint I have is that the lowest setting on the temp is 200F. I think Traeger starts at 180? If I need to smoke something at a lower temp, I get around that by starting with cold smoke using the Amazen tube and then turning on the heat.

The only maintenance you have to do is vacuum out the ash every every 3-4 smoking sessions.

Oh and since I live in a humid climate, I keep mine in the garage so the pellets don't disintegrate. Maybe a cover would work, but I haven't tried it. Come to think of it, I don't know if the pellets would disintegrate or not.

Do you have any specific questions?

I’m Assuming you are paying a premium for that paper.

If you do a lot of smoking,

here is a great deal on Amazon.

I use this and it works great.

I don't mean to sound like a salesman, but the ThermoPro was an easy choice for 45$ from Amazon. It's been great!

https://www.amazon.com/dp/B00JO00S04/ref=cm_sw_r_cp_apa_fab_aqHzFbXE16G7E

This is the exact product that i bought for my weber. You stick it to the inner lip of the lid, where the lid rests on the grill. Make sure the surface is perfectly clean before you apply the gasket, otherwise it won't stick for very long.

It makes it so that the only airflow that happens is through the vents, keeping temps from fluctuating all over the place. The first time I smoked was on a breezy day and i spent the entire cook readjusting the vent every half hour. Now with the gasket i can let it go pretty much all day with no adjustment.

https://www.amazon.com/QuliMetal-Slide-Holder-Accessory-Charcoal/dp/B07RQB74PK

Now just attach this "lid hanger" to the end of the table and you're all set!

someone posted that this is on flash sale if the phone alerts are what you want.

https://www.amazon.com/dp/B076QDC5VL

The tp20 seems nice, would save a bunch of trips out back checking probes.

Sure! I ordered mine off Amazon. I would recommend getting the larger size-the 24 inch versus the 18 inch. Works much better fitting briskets. Link

No, welding gloves are shit for hot grill parts and you will end up burning yourself if you are working a smoker's fire box. You want proper heat insulated gloves like these guys here. Those will keep you from burning your hand up to 900 degrees. They work for everything, including holding hot as shit cast iron pans or for moving burning wood like log pieces you wish to adjust in a fire.

That said, if you are looking for gloves for handling the meat itself you want simple nitrile gloves with glove liners.

Some Weber grills come standard with this grate. It has hinges to allow access to the coals. If yours doesn’t have it, you should consider picking one up; it’s worth the $20.

I've never used an Oklahoma Joe to be honest. I've been working with one of these, so my input should probably be taken with a grain of salt.

I do think your problem is the smoker though. I'm actually reconsidering my "bad thermometer" theory, as you say you cooked a turkey on it and I assume that it tasted just fine else you would have mentioned it.

Somehow heat isn't getting transferred from the fire box to the smoking chamber. Like... at all. A whole large bag of lump coal + a bag of wood over 4 hours is enough fuel to heat a house in winter. That much in my Kamado would probably produce enough heat to turn my grill into a forge!

EDIT : Maybe not a house... but definitely a garage.

Couple of other suggestions.

Instead of installing a thermometer into your mom's grill you may want to buy something like this So you can take it home and use it yourself : )

Also, determine ahead of time how you're going to remove the grill/meat to add more coals. Perhaps 4 wire coathangers with the end bent. Two people could then easily remove the grill/meat easily, drop more coals on, replace the grill/meat.

You'd probably want to determine how long it takes to get the temp back up again. For example if you drop x coals how long does it take to stop losing heat. Experiment and take some notes. You'll get it down to a science.

You can still do indirect grilling on that grill so you're good.

As for thermometer after doing some research I went with the Maverick ET-733

http://www.amazon.ca/gp/product/B00FM8DJHQ?psc=1&amp;redirect=true&amp;ref_=oh_aui_detailpage_o00_s00

It's the first wireless dual probe monitor I've ever purchased and I've only used it a few times so I can't say I'm some kind of thermometer connoisseur. However, I would say so far it's the best thing I've purchased for this hobby of mine. Easy to use and deadly accurate. Worth the price so far I think.

Thanks!

I use a KitchenAid for the grinding. It works fine, and I'm tempted to buy a dedicated grinder.....but honestly I can't find anything wrong with the KitchenAid. If you already own a mixer, this is the way to go to get started, for sure.

However, the KitchenAid stuffer attachment is awful. Don't bother with it. I use a LEM 5 lb stuffer. Well worth it.

Make your own sauces. Mustard, Lexington, Tomato based BBQ are all super simple to make and impress easily. (Not to mention are delicious)

Purchase a few condiment squeeze bottles from amazon with caps like these.

I'd give up my right hand before I give up my Wusthoff or Miyabi. Both north of $200, but both worth it for different types of cuts. For trimming I use a boning and paring knife, both Wusthoff.

For slicing I use the Victorinox slicer seen here:

http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_1?ie=UTF8&amp;qid=1443044343&amp;sr=8-1&amp;keywords=victorinox+slicing

Sorry for not providing the link, didn't have it on-hand.

I have: http://www.amazon.com/Charcoal-Companion-CC1130-5-Inch-Stainless/dp/B0067YBFQQ/ref=sr_1_15?ie=UTF8&amp;qid=1442272748&amp;sr=8-15&amp;keywords=Meat+claws

Similar: http://www.amazon.com/Weber-7475-Barbeque-Lifters-Shredders/dp/B00FDOOOYG/ref=sr_1_1?ie=UTF8&amp;qid=1442272705&amp;sr=8-1&amp;keywords=weber+claws

Probably not, I think of weber kettles are the "disposable" of charcoal bbq. Mine lasted 3 fully functional years, including grilling in harsh Quebec winters. I can still use it, but the top vent dial is long gone, top grill is a structural disaster and the feets wiggle on the pit every time I touch it. Also, looking at the amazon page, saw the char-baskets that could possibly replace the smokenator for 1/4 of the price.

Like this one?

Victorinox 47513 6-Inch Flex Boning Knife with Fibrox Handle https://www.amazon.com/dp/B000QCNJ3C/ref=cm_sw_r_awd_dMcrvb0TD42A5 https://www.amazon.com/dp/B000QCNJ3C/ref=cm_sw_r_awd_dMcrvb0TD42A5

We used a 50/50 mixture of The Salt Lick Garlic Dry Rub and Uncle Kenny's Rib Rub.

Uncle Kenny's is a local bbq place in Clermont, FL. If you're ever in the area I highly recommend a visit.

I use this because I'm too cheap to have specialized knives:

http://www.amazon.com/Victorinox-4-Inch-Fibrox-Straight-Paring/dp/B008M5U1UE/ref=sr_1_2?ie=UTF8&amp;qid=1430552949&amp;sr=8-2&amp;keywords=victorinox+paring+knife

Smoke & Spice. By Bill Jamison. My first book and still one of the best. Here is link http://www.amazon.com/Smoke-Spice-Revised-Cooking-Barbecue-ebook/dp/B00EN8OAJM/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1430618331&amp;sr=1-1&amp;keywords=smoke+%26+spice

I use my Wusthof 8 inch boning knife.

But the brand is really not important, sharp is. If you don't have the skills to sharpen or don't want to mess with it, I highly recommend something like this. Even my wife can use it, and it will get your knives sharp enough to shave with. Not as good as professional sharpening, but any time right there in your kitchen.

Weber Performer Deluxe:

http://www.amazon.com/Weber-15501001-Performer-Charcoal-22-Inch/dp/B00MKB5V1A/ref=sr_1_3?ie=UTF8&amp;qid=1431098346&amp;sr=8-3&amp;keywords=weber+performer+grill+green

• Weber quality
• Real charcoal grilling but with a gas ignition system
• Side table for working
• Storage bin for charcoal and accessories
• Variety of colors
• Ladies love it.
• You have $1 left in your budget
• Maybe you can buy a tall-boy for that $1 where you live, I don't know.

Boom.

I have no experience with electric smokers, but the theory is the same: wet wood does not produce smoke, and it costs energy to dry out soaked wood before it will do so. In general, you should shield the wood (chips, I'm assuming) from the direct heat using foil, or some other container, so that it smolders instead of combusts, rather than soaking it with the hope that somehow the water will prolong the smoke.

You can use any kind of food grade pellets. I get most of them at Academy Sports, they are priced $11.99 for 20lbs.
These are Oak and Hickory mixed pellets. Most brands are Oak mixed with flavor wood.

There are some places online including Amazon where you can get 100% hickory, cherry, mesquite, etc.

I need to get a larger smoker... mine is already falling apart after the first smoke.

I would recommend against pulled pork or ribs honestly. If your new to smoking you should really pick up a copy of Gary Wiviott's: Low and Slow. Link: http://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

He swears by the weber smoky mountain and has written a book with recipes tailor made for that smoker in particular. You go through lessons that will teach you how to maintain and burn a clean fire. You start out with chicken, which is delicious and cheap.

He eventually has you cooking ribs and pork shoulder, and there are a ton of badass recipes in the book. Rubs, sauces, sides, desserts... I use that book so much and it has the wear marks to show for it.

You could just go ahead and try to cook a pork butt, or ribs, but why not read something by someone who has done all the research, and made all the mistakes already?

My $.02

This is what I bought not long ago just for doing smashburgers. It's all that gets cooked on it so it will season over time.

I just get my coals going on the grill, put the griddle down, let it heat for about 5 minutes, and I'm good to go.

You can use pellets for smoke flavor, but you have to keep them from igniting and burning away too quickly. This could be done with a foil pack or you can buy one of these:

http://www.amazon.com/A-MAZE-N-A-maze-n-Tube-Smoker-12/dp/B00CS6YFIC

I actually use on of these in my pellet smoker to add additional smoke flavor since pellet smokers have such a light smoke to start with.

Traeger is not the best pellet to use though because they use flavored oils in their pellets. Try another (like bbqer's delight) which is all wood.

I would suggest reading the book &quot;Norwegian Wood: Chopping, Stacking, and Drying Wood the Scandinavian Way&quot; to learn about the tried and tested techniques behind all of this.

They're fine. I mean, you're not handling the fire, just the meat, and you're touching much hotter surfaces taking dishes out of the oven with an oven mitt, right? The major difference with grill gloves relative to an oven mitt is that the exterior surface is an easily-cleaned material, and it usually has fingers to make grabbing stuff easier.

I think these are the ones I have had for years.

https://www.amazon.com/Resistant-Barbecue-Waterproof-Neoprene-Grilling/dp/B07Z6FC7HL

Good call on the prawns. A tip for them is they can be a bit hard to flip if you only use one round skewer (they tend to roll on the skewer). Using a flat skewer or two round skewers will make things much easier on you.

If you are doing kebabs, I would stick with one type of ingredient per skewer. Sure, a skewer with alternating mushroom, onion, pepper, and steak looks good, but they all have different cooking times. You have to decide if you would rather have over cooked steak or under cooked mushrooms. An added side effect of cooking them separately would be that your vegetarian friends could still eat those grilled veggies.

Oh vegetarians, how I hate feeding them ;) A common option would be grilled portobello mushrooms. There are several recipes online that you could check out, but this one for a burger has a classic flavor profile. My mom cooks a variation all the time, though does not put it on a bun.

Grilled polenta would be a quick side too, if that interests you. You can get a premade tube at the store, slice it an inch or so thick, brush with olive oil, and season with salt and pepper. Just be sure your grill is hot and clean, and do not move them until they get cooked on that side, else they tend to stick.

If you have any other questions, feel free to ask. Always glad to help with cooking advice.

A long time ago I found a recipe in an old Southern Living cook book for barbecue sauce. I have made some changes to it since then. Its my go to barbecue sauce.

Southern Barbecue Sauce

i use this stuff for my santa maria grill:

https://www.amazon.com/gp/product/B081HGP27R/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&amp;psc=1

&#x200B;

it burns forever

https://www.amazon.com/Kyraton-Stainless-Titanium-Plating-Silverware/dp/B086RK2D9D/ref=mp_s_a_1_1_sspa?keywords=Black+fork&amp;qid=1667705948&amp;sr=8-1-spons&amp;psc=1

Titanium does not rust.

Thanks me later

http://www.barnesandnoble.com/mobile/p/momofuku-david-chang/1100270777/2674496832568?st=PLA&amp;sid=BNB_DRS_Marketplace+Shopping+Books_00000000&amp;2sid=Google_&amp;sourceId=PLGoP4732&amp;k_clickid=3x4732

Get a Bamboo scraper and wear the end down to conform to your grates.

Whatever you do, don't buy one of the metal bristle brushes.