Best outdoor cooking tools & accessories according to redditors

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

Banjo cooker

If he doesn't already have a good thermometer, there are two types he should own.

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set

Alpha Grillers Instant Read Meat Thermometer.

So by fermenting the sauce, you encourage lactic acid bacteria like Lactobacillus to give the sauce a distinctive sour taste. It's the same process that takes place with sauerkraut and kimchi. The bacteria that do the work are halophilic, which means they are salt tolerant. Lots of molds and bad bacteria can't tolerate salt. So by salting the raw sauce, you encourage the good microorganisms, and discourage the bad ones.

If you look at the nutrition labels of fermented chile sauces, most won't include vinegar. (They might add citric acid as a preservative.) So the lowdown is you don't need to add vinegar. Just like sourdough, it's going to get sour on its own. Actually, starting with vinegar will slightly inhibit the fermentation process.

This fermentation process is used in countless forms around the world to preserve vegetable products. So, provided the mixture is salted, it won't go bad if you keep fermenting it for longer than a week. People store fermented sauce in jars in a cool place all winter long, and it just keeps getting sourer and sourer. You can ferment your sauces until they achieve a piquancy you find acceptable, then boil and bottle. You should get some pH test strips at a pharmacy or department store; you need to have a pH of 4.6 or lower to prevent risk of botulism.

As far as exotic sauces, well, you can do a Caribbean style sauce with carrots onions, garlic and habaneros/scotch bonnets. Or you might make a sriracha style sauce, but add smoked onions and/or garlic. I recommend a stovetop smoker.

I searched for all the mods before I used my wsm but I haven't really seen a need for any of them. Totally stock it holds great temps and smokes like a dream.

My main recommendation for gift ideas is a good wireless thermometer (link).

TL;DR warning

Are you willing to invest in some tools? Do you like Five Guys? (skinny burgers) The fastest burger procedure that I know of is Kenji's Ultra-Smash technique, which makes a pair of thin patties in no time. Takes about a minute per burger (two patties with cheese). Details here:

http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

You can also do a regular smash burger, which is thicker (McDonalds-thin), but takes longer (~1.5 minutes per side, about 3 minutes total per burger):

http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

The advantage of the ultra-smash is that it's super quick & you can toss a piece of cheese to melt between two patties, so you can pump out a ton of burgers in no time. You will need a few tools, namely:

1. A metal cooking surface
   
2. A hi-temp heat source
   
3. A smashing tool
   
4. A high-quality spatula
   
5. A scraper (if doing ultra-smash)
   
6. A cheap IR temp gun
   
7. A cheap digital kitchen scale
   
   It's not rocket science, but getting a proper setup will let you have a workflow that makes cooking for a crowd a breeze. I have a big extended family, so I cook in bulk a lot, but I also use this for just my immediate family because it's so fast to get setup. There is an up-front investment required, but everything you'll buy will pretty much last forever, so it's worth it if you like to eat burgers!
   
   So the first two things you need are a metal cooking surface & a heat source that can pump out a lot of heat. I don't recommend a regular grill because they simply don't get hot enough; you need 600 to 700F to do this. You can either do a compact setup (a 2-burger surface with a single burner) or invest in a quality flat-top setup (more expensive, but lets you do more burgers at once). The ideal surface to do this on is a Baking Steel, which is very expensive. There are knockoffs for cheaper, but I like BS because they have a Griddle version with grooves to catch the grease:
   
   http://www.bakingsteel.com/
   
   You can also do it with cast iron. Lodge has a griddle for $25:
   
   http://www.amazon.com/Lodge-LDP3-Double-Reversible-Griddle/dp/B002CMLTXG
   
   If I'm just doing a single regular smash burger at a time, I use a 12" cast-iron pan. $28:
   
   http://www.amazon.com/Lodge-Cast-Iron-Skillet-L10SK3ASHH41B-12-Inch/dp/B00G2XGC88/
   
   If you do get into cast-iron, read up on this seasoning procedure (i.e. the way to keep it smooth & slippery without Teflon). It's a bit of a pain, but it's worth learning because anything you buy in cast-iron can be handed down to your kids because it lasts forever:
   
   http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
   
   You will want a heavy smashing tool as well. I have this massive 2.5-pound cast-iron press. It fits inside the 12" pan above (but not the 10"). $13:
   
   http://www.amazon.com/Update-International-Heavy-Weight-Hamburger-Commercial/dp/B002LDDKZ6
   
   If you plan on doing ultra-smash burgers, you'll need a scraper. This is the one Kenji recommends, but you can probably find something locally: (Home Depot or Lowes)
   
   http://www.amazon.com/Plextool-Wall-Paper-Stripper/dp/B00AU6GQLQ/
   
   Anyway, getting back to the cooking part: you'll need a hi-temp burner. I like Bayou Burners, they sell them on Amazon. I have an SP10: ($50)
   
   http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ
   
   I use that with my 12" cast-iron pan for when I'm just doing a few burgers for the family. 15 minutes = 5 burgers. You can also slap a flat surface like a cast-iron griddle or Baking Steel on that puppy. Also comes in a square version (not sure how the BTU's compare). I also have some KAB4 burners that I use with my Baking Steel, among other things. More expensive, but larger shell & burner: (more even heat over the cooking surface)
   
   http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/
   
   For cooking more at a time, you can get a cooktop. Blackstone has a 36" cooktop available, but it doesn't get very hot (don't get me wrong, it's an awesome tool, but I've had trouble breaking 500F on mine, which means you're not cooking 1-minute burgers on it, plus the heating is kind of uneven, so you have to work in the hot spots for faster cook times). Also comes in a slightly smaller 28" version (but it's only like $50 less, so it makes more sense to get the full-sized version because you get so much more cooking area). The nice thing with this setup is that for $299 (or a bit less if you shop around at places like Cabela's), you can cook like 20 burgers at a time, it's absolutely insane! I make epic breakfasts on it. Plus it folds up for transport, which is really handy. We use it for all of our family events & holidays:
   
   http://www.amazon.com/gp/product/B00DYN0438
   
   A better version is from Tejas Smokers. They make camping stove carts that have burners built-in & have griddles available separately. They get super hot, downside is the cost: you can easily spend $700 on a nice setup.
   
   https://tejassmokers.com/Camp-Stove-Carts/23
   
   Oh yeah, Blackstone did just come out with a compact outdoor griddle which can run off those little one-pound green tanks if you want. They go for around $99 ($79 if you have an Ace Hardware near you). I have not tried this, but it gets good reviews. I'd be curious to see what kind of temperatures it can achieve:
   
   http://www.amazon.com/Blackstone-Portable-Griddle-Outdoors-Camping/dp/B0195MZHBK
   
   So that's a basic introduction to the cooktops: you need some kind of decently-sized metal surface, a hi-temp burner, a smashing tool, and optionally (but recommended) a scraper. You will also want to get a strong, high-quality spatula. A good one is $32:
   
   http://www.seriouseats.com/2010/07/equipment-the-due-buoi-wide-spatula-my-new-fa.html
   
   Available here:
   
   http://www.duebuoi.it/x/uk_usd/catalog/p/spatulas~805-16x10.html
   
   If you opt for cast-iron, get an infrared temperature gun (doesn't work too well on shiny metal surfaces like steel tho). $17:
   
   http://www.amazon.com/Etekcity-Lasergrip-1080-Non-contact-Thermometer/dp/B00DMI632G/
   
   A cheap digital kitchen scale is useful too, for measuring out the proper amount of meat. $14:
   
   http://www.amazon.com/Ozeri-Digital-Kitchen-Capacity-Stylish/dp/B003E7AZQA/
   
   This collection of tools ensures that you have the proper workflow: a metal surface to cook on, the ability to bring the surface to a high temperature (and know what that temperature is for precise control), the ability to weigh your meat so you can pre-measure out what you need, the ability to smash the burger down, and also to properly scrape it off. Again, it's not rocket science, but if you have a wussy grill or a crappy surface or weak smashing/scraping tools, you're gonna have a bad time. You just need the right setup to pump burgers out fast!
   
   So on to prep. For ultra-smash, you do a pair of 2-ounce ground beef balls. In the tutorial above, they use a mix of meat for 25% fat. I just grab some regular 80/20 ground plus some salt & pepper. For regular smash burgers, do a single 4-ounce ball (optionally 5 ounces...useful if you have a big cooktop for a bunch of burgers at one time & are only doing a single patty per burger). The nice thing is, there's no special prep required for the meat, so you can make all of your burger balls ahead of time. If you have 10 people & are doing ultra-smash, let's say half of them get 2 burgers, so 15 burgers total, or thirty 2oz balls. If you have 20 people & are doing regular smash, again with half getting an extra burger, that's 30 burgers total or thirty 4 or 5oz balls. So that takes care of prep...adjust as needed. If you're feeding mostly dudes, you'll want to add more seconds (and thirds) to the equation.
   
   There are a variety of buns you can get. Crap buns will make for a crap burger. See if you can find potato buns or brioche buns. Those are pretty soft. Buns aren't overly hard to make, but I have yet to find a decent recipe that takes under 40 minutes, so I usually only doing fancy home-baked buns for my family rather than a crowd. Buying 5 or 10 pounds of ground beef & making smash balls out of them will take you all of ten minutes, but making buns can take forever. Here's a good recipe if you want to try it out tho:
   
   http://smittenkitchen.com/blog/2009/07/light-brioche-burger-buns/
   
   Or this, if you wanna get crazy:
   
   http://www.seriouseats.com/2015/05/fresh-cemita-rolls-mexican-sandwich-burger-bun-bread-food-lab-recipe.html
   
   Or this one, nom nom nom:
   
   http://amazingribs.com/recipes/breads/brioche_hamburger_buns.html
   
   But eh, just hit up Sam's/Coscto/BJ's and buy some hamburger buns in bulk, problem solved. Or find a local bakery that has good rolls. There's a good shootout of buns here:
   
   http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html
   
   (continued)

I've had the Maverick ET-733 for a little bit now. I like it pretty well.

http://www.amazon.com/gp/product/B00FOCR4UI/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Clean with kerosene, lube with Maxima Chain Wax. Only other things you'll need are a grunge brush, rags, and a cereal box or something to put between the chain and wheel so you don't get it covered in dirt and lube. Watch a couple short youtube vids and you'll get the idea.

Everyone prefers different products but that's what I use. Stay away from WD40 simply to avoid the grief of listening to people argue about how it is/isn't a lubricant and how it will/won't destroy the chain.

I use kerosene in a spray bottle as a cleaner. Grunge brush and/or toothbrush and shop rags to scrub. Maxima chain wax to lube. Have had good results.

> you need to pressure wash that stuff off

Be extremely careful using a pressure washer on your bike, especially near the chain and the wheel bearings. Water under high pressure can easily be forced past the chain's O-rings and the wheel bearing oil seals, and they will be ruined soon.

Best way to clean the chain is with kerosene (AKA paraffin) and a brush. I like my Grunge Brush for this task.

It mostly depends on how much you're willing to spend.

I wouldn't recommend your suggested model. You have to open up the lid to see how warm it is (like you said). It also doesn't have any alarm functionality which warns when temperature drops above or below a certain point.

A great cheaper option would be a $40 Thermoworks DOT with a clip to attach the probe right above the grill. Nice, simple, accurate, great quality.

Cheaper version of the DOT would be the $22 Maverick OT-3BBQ. I don't know much about it but to me it looks kinda cheap. Thermoworks has a great reputation so if I want a single probe thermometer I would go for the DOT.

Problem with the DOT is it has only one probe. You can't measure the temperature of the grill and your meat at the same time.

A slightly more expensive option is this $60 Maverick ET732. It has two probes. One for the grill, one for the meat you're cooking. Plus it's wireless. So you can bring the receiver in the house while your grill is doing low and slow. Probably the best value of all models.

The same idea, but better quality, would be the $100 Thermoworks Smoke. It's very accurate, easy to operate, robust, and works more reliable than the Maverick ET732 from what I've seen. If you can afford it I would go for the Smoke.

Other options are the $50 iGrill Mini and the $100 iGrill 3 from Weber. Both options work only with a smartphone. Is has some nifty features like displaying the temperature history in a graph but it connects via bluetooth and has a bad range. You can't go too far without the connection dropping. Also not so handy that you have to rely on your smartphone all the time. You can't do a quick glance at your thermometer to see the temperature. You have to open the app instead.

Other people like the $190 Fireboard Best of both worlds kinda but expensive. Both a display and smartphone connectivity over Wifi (which means longer range). Up to 6 probes to track multiple pieces of meat at the same time. It does look nice and certainly has it fans but $190 is a lot and I doubt I will need more than 2 probes frequently.

Note that the Thermoworks Smoke will have a separate Wifi module soon which allows smartphone connectivity as well. But it probably won't be cheap. I heard $80 for the extra module.

Decent thermometer.

I own this one it's cheap, and accurate. It could report a temp faster but it's not so slow that I overcook things. There are better thermometers out there, and you'll want to get a dual probe with a remote fancy thing like this later (especially useful for smoking)

BBQ gloves are a good idea as well.

Good tongs I have some that are similar to this, and I really like them. Other people like a springier tong with a little more give to the ends. (I had them, I hated them.) For these probably go to a store, and try some out. Just pick up random shit on the shelves at Bed Bath and Beyond with tongs until you find the ones you like.

The analog lid thermometers are unreliable anyway, I never look at mine. Your best bet is a probe thermometer that you can use to monitor the temperature; a dual probe that monitors both cooker and meat temp is even better.

This one is highly recommended by Meathead and I've been using mine for over 4 years now.

What's your home ventilation like? Depending on that you have a couple of options:

• Wok smoking - use a foil-lined wok with a wire rack and tight-fitting lid.
  
  
• A stovetop smoker - same principle as the above, but a dedicated pan you can buy for the purpose. Looks to have a larger area for smoking than a wok would provide.
  
  
• Dhungar technique - you light a lump of charcoal and leave it in your covered pan for like 30 seconds.
  
  If your kitchen is poorly ventilated, then I'd recommend using a smoky ingredient (liquid smoke, smoked paprika, smoked cheese, etc.) instead.

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5" Grills https://www.amazon.com/dp/B004BRNUIC/ref=cm_sw_r_cp_api_i_Q.kTCbTJT0DRT

2.5 lbs honey (1 gallon carboy). I let it ferment with Raspberries, Oranges, and Blueberries for 4 weeks. Then I transferred to secondary and added a handful of Jack Daniel's wood chips (yes, the ones used for smoking food!). It has been in the secondary for 3 weeks, there is still a small amount of fermentation occurring. Does anyone have any good / bad experiences with using Jack Daniel's wood chips (These specifically: https://www.amazon.com/gp/product/B007RWXDXU/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1) in their mead?

They suck.

It’s a plastic plunger with a spring. It’s held in place (down) with wax. That wax is supposed to melt at a certain temperature and pop up the timer. The problem is - first of all- that they’re supposed to pop at 180f. By the time the damned thing pops, it’s already too late....and then figure in “carryover cooking” - the fact that the temperature continues to rise - and you’re looking at dry, tough, tasteless meat.

Best bet is an instant read thermometer. That will tell you when to take the bird out before it’s overdone. Stick it in the thickest part of the breast or thigh. The reason the instant read is nice is because you can watch the reading as you slide it into the meat and go by the lowest reading.

I have a Thermapen, but people have said they also make a model that’s just as good and not as spendy. (But I use mine for cooking, grilling, making beer and maple syrup, so I get my money’s worth).

You could also go with a BBQ thermometer. That will let you monitor the temp continuously - but it’s more of a one trick pony than a regular instant read. I had one of these and it works really well. (I gave it to my son and bought a Smoke because I’m a Thermoworks whore and the UI on the Maverick was annoying).

I know you've already been recommended the Maverick thermometer for monitoring cooks, but that's not accurate enough or quick enough for thin meats and not quick enough to use to check multiple items. Also it's low heat rating means it's not for grilling, only for BBQ. Is is really great for low and slow though, it's my favorite accessory I've ever gotten. The ET-733 is their newest one, it's $69.99.

BUT! You also need a reliable, instant read thermometer. This is what you'll use for grilling those steaks and hamburgers and smoking chickens and such. There's lots available, but I really like the thermopop. It's made by the company that makes the ever popular thermopen, just much cheaper. It's almost as quick of a temp read.

This. Electric is convenient but makes inferior BBQ. Just work down this list and stop when you've spent enough money.

• 18 in. WSM
  
• charcoal chimney
  
• smoke wood
  
• charcoal
  
• Meathead's book
  
• wireless thermometer
  
• silicone gloves
  
  Maybe add a bone-in Boston butt (pork shoulder) for a first project.

So I didn't really use an 'all-in-one' guide kind of a method, mostly just creeping on here and then taking the best videos, sites, and recommendations from it all.

Best video to watch for trimming a brisket, I found was the BBQ with Franklin video; I watched it a few times, and watched it while I was trimming, and still feel like I didn't quite do it "right". It's intimidating once it's in front of you. Thought I knew what the point and the flat were, and it's pretty obvious, but once I started trimming, and it started looking more uniform, I kind of lost track of where I was a bit.

Brisket weight, I honestly went with the cheapest one they had at the butcher shop near my house - I didn't want to waste my money on something huge, or nice, but wanted to try a full packer and not a pre-trimmed cut. Went with a 9lb brisket for like $30.

I used a Maverick ET733 thermometer but like I said, between the two probes I've noticed smoking other things that they're off about 10deg between each other. From what I've seen on this forum, the WSM forum and other places, they're pretty accurate out of the box; I think I got a bad set of probes. I also have a thermapen for steaks and stuff so those got me in the ballpark on internal temp and smoker temp and the thermapen kind of helped verify everything at the end.

Smoked with hickory wood chunks. I would've used apple or cherry (out of preference), but when I went into my garage, that's all I had left, so that's what I went with. Used the minion method for wood/coals. Only really checked on it about 3x the whole time because I was working on other things and didn't want to keep checking and extending the cook time by opening and closing the smoker; didn't spray it, didn't wrap it during the smoke. Wrapped it in foil when I pulled it out for about an hour and a half on the countertop before I cut it. Chopped the point off and made burnt ends. :)

The Great Scrape The Woody Paddle New All Natural BBQ Grill Scraper https://www.amazon.com/dp/B013S1SM4I/ref=cm_sw_r_other_apap_t2bViPepWhxsW


I use a wire brush then go over the grill with my wood paddle

As a fan of and dabbler in classic charcuterie, you can definitely make your own bacon, though I'm not sure of taking store bought bacon and curing it yourself. the main things you need are approximately,1/2 tsp prague powder #1(or pink curing salt), 1/8th cup kosher salt, 1 tsp black pepper, and 1/8th cup brown sugar for each pound of pork belly. Once you've made it a few times you can adjust seasonings, add different things like paprika, red pepper flakes or any number of other seasoning. the prague powder is what gives it the pink-ish color and the salt and sugar help cure it. you can also use different kinds of sugars when you are comfortable.


take the thick rind off of the pork belly and rub the curing mix all over it, put it in a ziplock bag in the fridge for 5-7 days, flipping every day. liquid will release and essentially turn it into a brine. this is good. after curing, take it out of the bag and rinse off all the extra salt and pat it dry, then put it back in the fridge uncovered on a baking rack for 6-12 hours. then smoke it at about 175 for about 3 hours or until internal temp of 150 in whatever smoking device you have access to. Before I got my bbq pit with a smokebox I started off with something similar to this. After smoking let it cool to room temp, then wrap it in plastic wrap and then cool it overnight. slice, fry, and enjoy.

What I normally do when I make it is after the final cooling stage I'll slice it all up and put on parchment paper and freeze it. Depending on what all they've done to your uncured bacon you might be able to do cure it like this but I've never done that so I don't know what would happen.


*edit* also instead of relying on some random person on reddit you can always look up a few recipes and go from there.

I think the banjo burner is the best solution. I’ve used one for years in the backyard of my apartment in Brooklyn, NY.

Bayou Classic KAB4 High Pressure Banjo Cooker https://www.amazon.com/dp/B0009JXYQY/ref=cm_sw_r_cp_api_i_gaYVDbQDWS0F6

The issue with jet burners (or anything that puts out a small, blowtorch-like flame) is uneven heating which could lead to scorched wort.

Just buy a burner if you don't care about the pot you could get a better for around the Same price.I have this guy and it's awesome


http://www.amazon.com/gp/aw/d/B0009JXYQY/ref=mp_s_a_1_9?qid=1450578367&sr=8-9&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Bayou+Classic

http://www.amazon.com/gp/product/B007UFOUB8/ref=oh_details_o09_s00_i00?ie=UTF8&psc=1

Whilst appearing like a smart ass suggestion, I promise I'm being sincere. This will improve your product. I will never go back to a range top thermometer. Sensors FTW

I used this one works great Fireblack Hi Temp BBQ smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black https://www.amazon.com/dp/B00TAJW0QE/ref=cm_sw_r_cp_api_i_oVBkDbBJ9N76H

THIS The wood scraper he is talking about. I have one and it works great.

1. Learn how to use a chimney starter. Not needed, but very nice, are the weber starting cubes.
   
   
2. Learn how to use 2 zone cooking. AmazingRibs.com is a great starter.
   
   
3. If you want to upgrade your getup: Slow N Sear by Adrenaline BBQ Co is amazing and worth every dollar. Buy some bbq insulation for the lid as well, super cheap and prevents leaking.
   
   With this you can cook everything from amazing tuna steaks, to slow cook brisket.

Get a slow n sear
Adrenaline Barbecue Company Slow 'N Sear Plus - Version 2.0 https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_apa_zVdQBbTJWKBAY

Slow n Sear!

Adrenaline Barbecue Company Slow 'N Sear Plus - Version 2.0 https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_apa_i_lx6YDbFPZ97D5

Get yourself a chimney

https://www.amazon.com/Weber-Stephen-Company-7429-Chimney/dp/B07B5BHKDZ/ref=mp_s_a_1_3?adgrpid=59716358287&gclid=CjwKCAjw_YPnBRBREiwAIP6TJx_s11Sx9YzPuiH-khhScpMwFjzgMJLnVFad7ll8jWrF7_8C3s_EjhoCx4wQAvD_BwE&hvadid=274737034996&hvdev=m&hvlocphy=9021973&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=6092931552083787420&hvtargid=aud-647006051489%3Akwd-303301649903&hydadcr=5382_9609156&keywords=charcoal+chimney&qid=1558322755&s=gateway&sr=8-3

I used turkey fryers like the ones you linked for a while, but I got tired of the long times to get to a boil, especially when there was any wind or it was very cold outside. I switched to a banjo burner (Blichmann Top Tier), and never looked back. I LOVE that burner. It heats really fast, and seems to use less propane. Banjo burners aren't more efficient than the burner you have from a combustion standpoint, but I swear that the design ensures more of the heat gets to the kettle rather than into the surrounding air. Plus, I can easily convert it to natural gas if there is a connection nearby.

The Top Tier is a little overkill for most applications, honestly. If I had to do it over again, I'd probably get KAB4. It has the same burner as the Blichmann, and can also be converted to natural gas, if you desire. It's pricey compared to your burner, though.

8 gallon kettle. I was doing a 6 gallon boil. Should have added another 1/2 gallon and reduced my temp a bit as about 2ish gallons evaporated off during boil.

I was right outside my garage but I have seen many other people brewing outside. And yes since it is boiling I'm not too worried about contaminants.

I don't know much about burners but that one looks a bit flimsy. The ones I have weighs almost as much as a full tank of propane. Maybe 5lbs less or so. It's pretty stout. Just saw the name in my pictures. I am using a Bayou Classic burner. Found it online here: http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1398888480&sr=1-3&keywords=Bayou+Classic+burner

And here it is from my LHBS site: http://www.learntobrew.com/store/item/392ma/-_Stock_Pots_and_Burners/Bayou_Classic_Banjo_Cooker_with_Hose_Guard_Model_KAB4.html

A couple changes I made to the standard design:
2' column instead of 500mm. Because 'murica, that's why! Similarly, the condenser jacket is 28" instead of 600mm and the inside of the condenser is 36" instead of 800mm.
Fluoroelastomer gasket for the keg-column connection. This stuff is rated for steam applications up to 400°F.
3/4" condenser with a 1" jacket.
At the suggestion of /u/sillycyco, a twisted piece of copper at the top of the condenser to slow the gas flow (I can't find copper wool ATM).
*A 45° elbow at the bottom to let the condensed stuff drop straight down into the collector. This is probably just paranoia on my part.

The burner underneath is a monster: 210000 btu! If I wasn't an idiot, I'd have gotten the one with the wider base so the keg would fit better. I'm probably going to need to build a stand, but this is working for now.

I have that burner, it works. However, a friend has a burner with a frame shaped like this one and it seems to be more efficient at directing more heat at the bottom of the pot and letting less escape up the sides of the pot. Our burners have the same exact gas manifold (his frame is just shaped like the one below, it doesn't have that fancy manifold).

http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1302578608&sr=1-5

YOU WANT A POT WITH A TRIPLE CLAD BOTTOM. The pot you linked to doesn't appear to have that. It distributes heat much better and prevents overheating at the bottom.

I use an 8.75 gallon pot for 5.5 gallon batches, cost me $60 shipped on ebay. This one is nicer than the one you linked to:

http://www.amazon.com/Professional-Commercial-Stainless-Induction-Certified/dp/B003ATSMJY/ref=pd_sbs_k_1

I would get a KAB4 burner. It straddles the line between performance and price IMO. $80.00

For the kettle I would go a little bigger than 8 gallons, because the price difference isn't all that great. Plus if you plan to do BIAB you really need a bigger kettle. If your handy you could buy this one and add your own valve. If your not confident about drilling the hole and doing the work yourself, heres one with a valve included obviously that a little more expensive. $114.00

I like the vintage shop fermonster carboys. They are plastic and easy to clean. These are actually cheaper at my LHBS. $34.00

And Last you need either need a Bag for your kettle for BIAB or you could go the cooler route and get a bag for your cooler for MIAB.

The MIAB option is a little pricer but I prefer having a separate vessel for Mashing because theres less lifting to do and doing a sparge is a bit easier that way. So Another $43.50

And you can pick up a cooler at most Big box stores for like $20.00

That clocks in at $291.50 so just under budget.

coming from a guy that has been on the SP10 for over a year, spend the extra $30 and get the bigger Banjo style burner. it puts out way more heat and less time will be wasted waiting for strike temps and boils.

also, not sure if you are set on the keggle but having gallon markings on the inside of the kettle is amazing for BIAB, since you do everything in one vessel. it makes measuring out your strike water super easy. i have a 15 gal SS brewtech with the markings and its amazing. AIH has a 15 gal with markings for $119 and they offer the option of adding on a ballvalve for $28.

After a 5 gal boil in the house the windows and walls were wet with condensation and my wife noticed and it has been propane and outdoor brewing ever since. I would recommend not messing around and just get the following burner to start. I have a collection of cheaper ones but they all burn a little poorly, making soot. I just picked up my second one of these babies so I can heat the both mash waster and the boil in style:

Bayou Classic KAB4 High Pressure Banjo Cooker https://www.amazon.com/dp/B0009JXYQY/

If you get a larger kettle, you will want a propane burner. Stovetops aren't all that effective at boiling 7-9 gallons of wort, especially electric and glass (shudder) stove tops. Get one that can put out more heat than you need: the price difference is worth it. This one I've heard excellent things about an is at a very good price. Although my burner setup is different, the burner and regulator is the exact same and works fantastic.

If you're ever going to consider doing BIAB, a 10.5 gallon pot may not cut it. You'd be close in total volume and likely need to do a dunk sparge to get the most out of it. However, if you had a 15 gallon kettle, you'd have more than enough space to do what you need. This would be perfect and allow you to add a ball valve.

RIMS and HERMS are for very advanced brewers who want complete control over mash temperatures during an intense multi-rest mash. Many homebrewers don't even consider going this route, even if they've brewed for years. It's also a more expensive investment and likely requires an electric setup. Just ignore it for now.

Depends on your definition of cheap, but the Bayou KAB4 goes on sale for ~$70-75 pretty regularly.

From what I can tell, there are four kinds of propane burner heads.
The BG-14 - aka "Banjo burner" as seen on the KAB4
The BG-12 - as seen on the SQ14
the BG-10 - as seen on the SP10
and the jet burner - as seen on the SP1

Personally, I have two of the BG-10s, from Academy Sports, and they do rather well for me on a 5-gallon batch. Though, I will admit, that this winter I was gifted a banjo burner from my grandfather, it's been in his basement for 40+ years, and he used to use it for crab steaming. I can't wait to hook it up and see how she sings!

For that much money, I'd look for something with a better stand to support the weight.

Also, you can get something in the "banjo-style" burner range for just a few dollars more. Much better stand as well.

And the new Anvil burner, at just a very few dollars more, looks really nice. I like the idea of having the regulator on the front of the burner stand, not at the tank.

I bought a KAB4 burner. There are cheaper propane burners out there, but they are slower/lower BTU. The KAB4 is the same base banjo burner in a lot of the high end burners - like the edelmetal bru or the blitchmann hellfire - just with a different frame and at about half the price.

Since doing the kettle and the burner would probably hurt the budget too much, another option would just be to go with a turkey fryer setup. It'll be a smaller/crappier kettle and a worse burner, but something like this would get you going on larger batches for about $50

This is on sale right now, it was a homebrew find posted on November 1st. I just ordered one.

You can't go wrong with the Blichmann, but if you want to save yourself about $50 you can pick up the KAB4

https://www.amazon.com/dp/B000WU7PWO?ref=ppx_pop_mob_ap_share

no. All chain maintenance can be done with rear tire still on. Can you imagine if you had to remove the tire to lube the chain? PITA just thinking about it.

get a grunge brush
http://www.amazon.com/Simple-Solutions-RGB800-Grunge-Brush/dp/B0012TPVC0/ref=sr_1_fkmr1_1?ie=UTF8&qid=1371495701&sr=8-1-fkmr1&keywords=grime+brush+motorcycle

I use Kerosene to clean my chain. It's called Paraffin in other parts of the world. It's cheap and will last a long time. Buy a gallon alongside a spray bottle. Pretty sure it's well recommended for chain cleaning, but maybe someone will correct me.

I use a brush like this one. There are many like it, but that's the one I've used. Makes cleaning the chain a bit simpler.

I went all in and bought this outdoor propane burner. I soon found out 65,000 BTU is overkill but holy smokes does it make great stir fry. I've been cooking Chinese food for a long time but having a proper setup raised my game to whole new levels. Even my Cantonese mom and Teochew dad praised my cooking. They said they were proud of me ::tear::

As for steaming, I much prefer a steamer rack like this one. I've been using one for years in a regular pot. I bought bamboo baskets recently but don't use it much unless I'm steaming a bunch of dim sum items. The steamer rack is easier to clean and is much handier when I need to steam a whole fish or chicken. They're too big for the bamboo basket. I use baking dish on the rack and steam in my wok.

Eastman Outdoors Portable Kahuna... https://www.amazon.com/dp/B003GISCDK?ref=ppx_pop_mob_ap_share

Craft Wok Traditional Hand... https://www.amazon.com/dp/B00PUZT9MU?ref=ppx_pop_mob_ap_share

TableCraft 32405 Bamboo Handle... https://www.amazon.com/dp/B00KD6MKMC?ref=ppx_pop_mob_ap_share

If you have a patio, consider getting an outdoor wok burner. I started doing my true stir fry outside on a covered patio and it keeps the house from smelling as well as minimizing mess.

I use this burner: https://www.amazon.com/dp/B003GISCDK/

Aside from a super hot burner, it will take a while to develop a wok/pan that has the proper hei flavor but that just means you need to keep cooking.

This doesn't help with cleaning, but if you do end up buying a new grate, make sure you get one with hinged openings on either side. This is a lifesaver for adding more charcoal or wood to your grill after you've put the food on.

Here's the $20 standard Weber replacement grate with hinges: https://www.amazon.com/Weber-7436-Replacement-Hinged-Cooking/dp/B000WEPHKW/

For $35, here's the fancy, heavy-duty version with the removable center ring (also hinged), which works with the Gourmet BBQ System:
https://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q

Honestly, I was really hoping this was a joke post. Years back we went to my sister-in-law's family for Thanksgiving and saw her "I'm the patriarch of this household" dad pull the turkey out and give that pop out thing a few flicks before shoving it back in the oven. I knew right then that it was going to be a disappointing meal.

I'm kind of amazed that anyone would be getting into smoking without some kind of legit thermometer set up. Looks like the entry level Maverick remote thermometer has gotten fancier since I got mine - the one I have has been totally solid for the last several years. Highly recommended, I wouldn't ever try smoking something without it.

I've used Maverick's wireless probs for a long time. Never had a problem with them. http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_14?ie=UTF8&qid=1462129868&sr=8-14&keywords=bbq+thermometer

http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

Same here. The iGrill Mini was the first thermometer I bought when I started smoking. The thing is a piece of shit. Range is maybe 10 feet and it disconnects all the time. I bought this Maverick one and it's amazing. I can set up my smoke and go back to bed. The range is awesome.

Can confirm - I smoked a pork shoulder in Chicago about a month ago - it was super windy and way below 32F outside. Grill maintained a constant 250F inside but I used a ton more wood than normal.

A meat thermometer + ambient temperature thermometer like this will be your best friend for this.

The alarm is loud enough to wake a deep sleeper from slumber (I slept through most of the smoke and only woke to add fuel)

I've asked for a Roku Streaming Stick and a book so far.

If he likes BBQ, a thermometer is a MUST if he doesn't have one (you usually want both an internal and instant-read). Also, no man would every turn down a bitchin chef's knife.

I love driving it... it is so choice. I bought one a few months ago and it's really stepped my game up. I like it so much that it's replacing the Maverick ET-733 as my go-to grilling and smoking gift.

For a wireless thermometer, most people recommend the maverick.

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set - NEWEST VERSION With a Larger Display and added Features (Red) https://www.amazon.com/dp/B00KHAANNC/ref=cm_sw_r_cp_apa_4Rhizb8H8XQ70

For an instant read thermometer, the thermapen

http://www.thermoworks.com/Classic-Thermapen?gclid=Cj0KEQjw0v_IBRCEzKHK0KiCrKMBEiQA3--1NhdIfSteEhX14XcYGHTEZhc-ClxqKLcy0RhApDKS7OEaAjdN8P8HAQ

Personally, I use both.

I just picked up an ugly looking Aristocrat and have been thinking about sending it off to Delta Echo.

Also, a super awesome remote meat thermometer perfect for smoking.

https://www.amazon.com/dp/B00TAJW0QE?psc=1&ref=ppx_pop_dt_b_asin_title

like Alt4sniper said, it is a high temp gasket. here is the product I bought

Here you go. This is the only attachment you’ll ever need.

https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_awdb_t1_r777CbTHVNV7N

There's a Weber chimney, listed as Amazon's choice - would you say that qualifies?

Ask and ye shall receive.

https://www.hammacher.com/Product/84974?cm_cat=ProductSEM&cm_pla=AdWordsPLA&source=PRODSEM&gclid=EAIaIQobChMIzqHniPmv1wIVQhuBCh31QgMbEAQYAyABEgKo3PD_BwE


https://www.amazon.com/Stovetop-Smoker-Stainless-Indoor-Outdoor/dp/B00004SZ9D


http://www.dopehome.com/indoor-meat-smoker

This Stovetop Smoker works well for a friend of mine.

They actually make these, she even mentions Camerons in the video

http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D

Have you ever tried to use a Cameron's smoker?

It's not "true" smoking, but it does put a great smoky flavor into food. I live in an apartment and use mine all the time. I've used it to make everything from spaghetti sauce to poultry.

Stovetop smoker for smoking food inside. Works amazing.

I'd have to agree with the pit master... Albeit, I am biased as an amateur BBQ enthusiast. I'm not saying oven brisket can't be good, but it is an apple to oranges comparison. The cooking process is very different without smoke exposure. I feel like liquid smoke is a poor means of replicating the flavor. It can be done right but easily overdone. What kind of space are you working with? There are small vertical smokers. Do you have any room for a small grill? [This] (https://www.amazon.com/Stovetop-Smoker-Stainless-Indoor-Outdoor/dp/B00004SZ9D) seems like more trouble than it's worth but may be an option if you have good ventilation.

FWIW, I live in a small apartment and smoke my own bacon and other things all the time. I've got one of these stovetop smokers and it imparts a great deal of smoke to the meat without actually producing much smoke at all. Your place will smell a little but it is no worse than regular cooking and really, there are worse things than having your place smell like bacon for a couple hours!

My wife got me one for Christmas, and I've used it for smoking a few times so far. I've used it so far on fresh tomatoes (for making Bloody Mary mix), salmon, chicken, and pork chops. A little teaspoon of the wood chips (they go a long way...) produces a lot of smoke.

It definitely works well for smoking delicate meats (and now I'm going to try it on cocktails!). Putting smoke into pans covered with foil / plastic wrap, and into ziplocs, the smoke will leak into the room, so be aware of that. Also, I've found for some things that 2 or 3 applications of smoke may be needed.

I am looking forward to experimenting with teas and dried herbs (Earl Grey-smoked pork?) - but don't think coffee would work in it.

Will this work on anything large you want to smoke? Probably not. But something like ribs, with maybe several applications over several hours? Maybe.

You might also look into a stove-top smoker. It will cook and smoke, but also something you want to use with a window open...

Nope, not at all!

http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D

It's nothing like the fancy stuff you guys are used to, but it gets the job done.

You're porb a few brews away (or you're in an apartment not a house of area where you can brew outside) this is by far the best thing I bought for a five gallon brew, also you can get a better regulator for it so when you do make the change from all extract, to mini-mash, to all grain, you'll be fine...

https://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=sr_1_4?ie=UTF8&qid=1509562742&sr=8-4&keywords=banjo+burner

It gets five gallons of wort boiling in under 10 mins. It's a beast...

just something to think about when you move out of the apartment, my brother-in-law has the same one and he brews on top of his apartment building in Brooklyn.

I highly recommend a KAB4 or KAB6. Either will blast the seasoning off of your cast iron, so dedicate a griddle to it and keep it oiled. The crust they put on steak is unbeatable. Use a lid to keep the flames from your steak under control, and gently flip every 10 to 15 seconds. You can stirfry a meal in ~2 minutes. Though use a wok without wooden handles, as they'll catch fire. If you ever want to brew beer, have a seafood boil, or deep fry a turkey, it works well for that too.

If it's windy, make a wind shield by wrapping a few layers of aluminum foil around the body. It will melt eventually, but it will hold up for several uses.

Buy once, cry once. Do you want to buy something now that will last you a very long time, or something you might find yourself upgrading in a couple years?

Lasts a long time
or cheap

I've heard a lot of people like this one - http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=sr_1_2?ie=UTF8&qid=1413468281&sr=8-2&keywords=banjo+burner.



Personally i've been using a blichman burner for about 2 years and its still humming away. They are twice the price though and I can't say if they a worth that extra money or not. I will tell you that they are sturdy as hell and easy to clean.

+1 to what opiate82 said regarding plan for the future.

A brew buddy of mine uses one of these sq-14 burners for 5 gallon batches and it works quite well.
I have a Blichmann burner and love it. That being said, you could buy a KAB4 burner which is the same burner but with different housing and save a few bucks.

A word of caution on the non SS bayou classic burners, the paint will burn off 15 seconds into your first usage, and the frame will eventually rust away.

You are not doing a 7 gallon batch in a 7 gallon brew pot. I am going to guess you are doing between 5 and 5.5. While I am sure you can buy any size if you look enough, most carboys are 6.5. Any less for a 5 gallon batch and you will be losing a lot in the blow off. The 2k would go quick on some

Quadruple that would be 20 gallons. Brewtech gear doesn't really support 20 gallon batches. A 20 gallon mash tun will have you failing to brew anything with a high gravity. You could do 15 gallon batches. A 30 gallon brew pot would avoid boil overs. 18 or so gallons or wort boiling away can create 10 gallons of foam, easy. They also have 17 gallon conicals with some extra head space for fermentation. I would grab one of those as well. You will need to build a massive wort chiller if you don't go with an option that has one. Then you need temp control. All together thats 2100. Then you need a 210K BTU burner, if yours is the usual 50K or so type. http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY

Going pro is a bit different. Electrical requirements and all other things can come into play as boiling methods start to change. If you do go pro, this could at least serve as a good way to do test batches to see how your customers feel about new brews.

You could go with something that has a banjo burner, like the Bayou KAB4 might give you better control of your heat.

Something like a KAB4 burner and propane tank would be ideal:

https://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY

Then you can grab a 10-15.5 gallon pot, either from Amazon (Bayou or Concord), Homebrewing.org, MoreBeer, etc.

A couple paint strainer bags or specially made "Brew Bag" can act as a filter.

This should add up to about half your budget. Then you can look into other recommendations here in the thread for the rest.

Get a KAB4 like this https://www.amazon.com/gp/aw/d/B0009JXYQY?fp=1&pc_redir=T1 . You will not be disappointed!

I can't say enough good things about my KAB4 burner. It cranks out heat and gets the boil going way faster than my old one. link here

Also as others have said the cooler plus brew bag is a great arrangement for the mash tun. It makes cleaning a breeze, you don't have to worry about stuck sparges, and you can crush the grain finer for better efficiency.

http://www.williamsbrewing.com/mobile/HURRICANE-NATURAL-GAS-CONVERSION-VALVE-P2214.aspx

• 
  
  http://smile.amazon.com/gp/aw/d/B0009JXYQY?cache=e326eea0c8f0256fbe35c98b27843169&pi=SY200_QL40&qid=1412726324&sr=8-1#ref=mp_s_a_1_1
  
  
  
  

I've recently bought nicer equipment to homebrew with. I now have a nice propane burner, and 16gal stockpot with weldless spigot. (For reference this is the burner: http://www.amazon.com/gp/product/B0009JXYQY?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00

and this is the stock pot:

http://www.amazon.com/gp/product/B007V493PG?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00)

The last step for moving my brewing setup outside is a wort chiller.

My first question is do I need a wort chiller at this point if I still want to do some 5gal extract brews? I figure with a 2.5-3 gal boil volume, the burner and 16gal pot might be extreme overkill.

At some point I would like to do 5gal all grain batches or at least BIAB, which I think needs the wort chiller at a minimum to cool properly.

My second question is will a 25in premade wort chiller fit properly or do I need to make my own, assuming the chiller needs to hang above the sediment, and not lay on the bottom of the pot.

Edit: I was doing some more research, and I decided to go with this: http://www.amazon.com/gp/product/B004D50LO8/ref=s9_simh_hd_b14JJvX_p79_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-2&pf_rd_r=0X0PBZVYQ8CGW12NKNBN&pf_rd_t=101&pf_rd_p=2223253542&pf_rd_i=979843011

I think it will do the job, and avoid any issues fitting or making an immersion chiller.

• For cleaning: DuPont Motorcycle Degreaser
  
  I used to always buy those until every can at Walmart started leaking directly from where the nozzle attaches instead of spraying out through the straw, so I stopped buying it. People in the comments also say the formula isn't as good as it used to be. Since then I've been using WD40 as a degreaser which works fine, but kerosene can be used as well.
  
  
• To make your life easier: Grunge Brush
  
  You're going to save yourself a ton of time with one of these. Get one. Spray, brush, wipe with rag, repeat until clean.
  
  
• For the end: DuPont Chain Saver
  
  I've been using this every time and it is great. Most people will recommend it. Make sure you get it on the inside of the chain as well as the orings. Gently wipe off the excess so it doesn't fling all over your bike.
  
  That chain of yours looks like death and has probably never been cleaned before. Get as much crap off of it as you can, then see if there's any significant rust or oring damage. If the chain is that bad, I can only imagine the chain slack is terrible. The owner probably also neglected to do simple things such as the brake fluid or coolant, maybe even tire pressure.
  
  Edit: Clean the sprockets while you're at it.

No.

You need a Grunge Brush and some degreaser and chain wax. A rear stand will make the entire process much easier - I'd recommend getting a Pitbull since unlike calibrated tools like a torque wrench - it's a one time purchase.

An automated system is missing the point, when you're cleaning your chain is also the time to check the chain tension, sprocket wear, clean off the chain guard, see if your front sprocket cover is bogged up with debris, etc

I picked up this one back in May

https://www.amazon.com/dp/B003GISCDK

I’ve used it probably 6 times since then and it’s great! I specifically wanted the tallest model I could find to minimize bending over to cook. The linked model has extension legs.I’d definitely recommend it.

THIS. You are going to want to get a burner that puts out crazy heat. I really like THIS model. 64,000BTU is on the low end for wok burners (pro burners are 120K plus) but is more than serviceable for a home cook. If you are unwilling or unable to get a high output gas burner you would be best served by listening to tsdguy and getting a nice heavy saute pan as trying to use a wok on a home stove is going to be a disappointment.

I also highly highly suggest you pick up Breath of Wok it has been invaluable for my wok cookery.

It is a Weber grate.

https://www.amazon.com/dp/B0044EQM9Q/

I like that the sides flip up. I have never put anything in the center part.

You can pick up a grate with a removable center (or, really, myriad kinds of grates) for less than the cost of the difference between the two.

For instance, here's one with a removable center. A little more poking around will find you all kinds of different options.

EDIT: Here's Meathead's grill grate buyer's guide.

Weber makes a grill for woks - https://www.amazon.com/Weber-8835-Gourmet-System-Cooking/dp/B0044EQM9Q/.

The bottom of the wok will rest closer to the coal grate using this grill.

I've picked up a smoking gun, Jack Daniel's whiskey barrel smoking chips, and some pure maple syrup since that post. It's even more delicious!

$6.99 and free shipping :)

http://www.amazon.com/Jack-Daniels-01749-Smoking-Chips/dp/B007RWXDXU

I had some trouble with smoke flavors too when I first got the smoker. I had a few different packs of fine smoking chips, but in the end the meat tasted smokey without imparting any beneficial flavors. I suspect that because they are so fine they lose their flavor quickly.

I've since been using full size chips, in particular these from Jack Daniels. World of difference in flavor. I break up the larger chips before using them, otherwise I don't do anything special.

I've also gotten better about not checking the meat until I expect it to be done. Lifting the lid immediately lets out all of the smoke without a good way of adding more chips.

Last thing is that I've reduced my use of foil, as I think it was shielding the meat a bit too much. I hope these thoughts help, let me know how things go!

This one (Maverick ET 732) is excellent for monitoring the meat and oven/grill temperature. Follow it up with a nice instant read when you think it's ready to be sure.

Have a look at this site for more thermometer information.

I have a 18.5" WSM and when I first got it, for about the first hour I was checking it constantly (every 5-10min or so) trying to get the vents dialed in. After a few runs with it I got to where I only needed to check the vents 2 or 3 times in the first hour and that was probably just me worrying about it too much more than anything. After I get the vents set I usually check it about once every hour and again, that's just me worrying too much, and also because on days where I cook I usually don't have much else going on around the house so I might as well spend some time hanging out by the smoker. It's also worth mentioning I didn't have a wireless digital thermometer (https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI) until last week; to this point I had just been using those cheap $15 Taylor digital thermometers from Wal-Mart. Those Wal-Mart thermometers were accurate and did their job but I still had to get up and go check on the temperature(s) myself. I haven't done a cook on the WSM since I got my Maverick, but it will drastically reduce the amount of times I have to go out to the patio to do a systems check.

The longest cook I ever did on my WSM was a little over 13 hours and I had to refuel around the 8 or 9 hour mark, but that was also on a cold day (non insulated smokers like WSM's will burn more charcoal on colder days).

Get the maverick, it works well. The only thing I don't like is the way you set the alarms, you can only go up, so if you miss the temp setting, you have to go all the way around to get back to it.

Apparently there is a new 733 model also.

Here is what I recommend as a 1st probe purchase. I would buy an extra probe or 2 for replacements. The probes go bad eventually but that's all probes.

http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_8?ie=UTF8&qid=1463799996&sr=8-8&keywords=maverick+probe

For controlling the heat on my kettle I have had better results keeping the top exhaust vent all the way open and adjusting the lower intake vents as needed. Get a good thermometer for your smoker. Spending a few bucks on a quality thermometer will save you from ruining expensive meat. I think these are a little overpriced, and programming them is like programming a VCR from the 80s, but they work well. This type of thermometer is all you really need, just make sure you put it closer to grate level as opposed to the top of the lid because you want to control the heat where the food is. Good luck finding an analog pit thermometer in °C.

As the other commenter said, Amazingribs.com is incredible. Huge amounts of great info there. Research methods and recipes and see how they translate to your cooking setup.

My advice to add would be to cook a pork butt next. Pork butts are incredibly forgiving and hard to completely screw up. Chances are you will end up with some great food even if you don't have great success with managing your temperatures.

Also, GET A THERMOMETER. Everything is guess work if you don't have a good thermometer to monitor your pit and your food. I have one of these and it is great. I think a good thermometer is the key to making some great food, no matter what your setup.

Good luck and enjoy!

>Why does fluctuating between 200-250 ruin a brisket

Brisket is kind of a finicky slab of meat. Fluctuations in temperature will often make it tougher, or probably better worded as not allowing it to become tender. I have never attempted to cook a brisket in an oven. Seems like a silly way to prepare a $50 piece of meat.

> how did you measure that it was going up and down in your oven

I use a maverick double thermometer probe. Specifically this one. I've tested both my frigidaire oven as well as my In-laws $5000 viking range. Both seem to cycle between 200-250 when set at 225. The thermostat on the range would kick on at 200 and raise the temp to 250, then shut off.

Maverick makes a few models that are nice with multiple probes. Here is an example

http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_2?ie=UTF8&qid=1420033165&sr=8-2&keywords=bbq+thermometer

if you want to get creative, or need more than 2 probes. Get a micro-processor like Raspberry pi and make your own.

http://www.raspberrypi.org/forums/viewtopic.php?f=37&t=18142

I go with the duel prob [Maverick] (https://www.amazon.com/gp/product/B00FOCR4UI/ref=oh_aui_detailpage_o09_s01?ie=UTF8&psc=1) It is really a game changer... it comes with a clip for the kettle kept so it isn't resting on metal rack or anything, can also set both probs to beep to a receiver inside the house so you can lay on the couch while the smoke does it work. Pricey yes. but well worth it.

I typically hit 75%, occasionally getting up to 80%.

I mill my grains at home in a Barley Cursher. I have the rollers set as close together as I can get them while still being able to fit grain through. I am basically making flour.

I use a The Brew Bag in my 42 quart kettle, the mesh is very fine and I can get away with a very fine crush.

I have some silicone grill gloves and we squeeze the shit out of the bag.

No laudering, no sparging. I do a full volume mash, I don't add any water throughout the process at all.

3 gallons isnt too bad to lift. The problem is the squeezing, which is almost impossible to do efficiently without the pulley. Some people will use a grate and set the bag on top and push the bag to squeeze it into the pot. If the bag is hanging, you can use both hands to squeeze the ever loving crap out of the bag until all the wort is out. Also, if you are trying to squeeze, get some grill gloves as squeezing the bag is hot.

Why not just use heat resistant gloves?

https://www.amazon.com/Versatile-Resistant-Replacement-Waterproof-Protection/dp/B00HLPXL80/ref=sr_1_6?ie=UTF8&qid=1520702116&sr=8-6&keywords=bbq+gloves

These are $10.09

Just a thought, how bout something like these. If they insulate against heat they should insulate against cold and they look grippy.

http://www.amazon.com/Ekogrips-Heat-Silicone-Grill-Gloves/dp/B00HLPXL80/ref=sr_1_2?ie=UTF8&qid=1451979545&sr=8-2&keywords=Silicon+kitchen+gloves

You should try these for moving a brisket off of the smoker. I have some and they are awesome.

http://www.amazon.com/gp/product/B00HLPXL80?psc=1&redirect=true&ref_=oh_aui_search_detailpage

Without a doubt the Maverick ET-733.

I've got opinions on a couple of these:

-1. pork butt is super forgiving...next closest I would say is a prime rib roast. It's a nice big chunk of tasty meat that smokes up nicely. Turkey breast is another tough to screw up option.

-3. You'll want a wireless like a Maverick and a decent instant read unit, the Lavatools Javelin is a very good and inexpensive option

Grill Armor Gloves. Those are what I use.

I have used these for so much while I am using my grill. Removing grates after the grill is at temp, temp probes, whole (wrapped) pieces of meat, etc. Strongly recommended.

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.

Paint the stack with some stove paint, and Amazon has the gasket stuff pretty cheap. Worked like a charm on my Traeger.

https://www.amazon.com/dp/B00TAJW0QE/ref=cm_sw_r_cp_apa_i_t.ioDb8DWM1MF

Fireblack Hi Temp BBQ smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black https://www.amazon.com/dp/B00TAJW0QE/ref=cm_sw_r_cp_api_T4a6BbVTCR8V8

[here ya go buddy. make sure you follow the instructions to a T. ](fireblack hi temp bbq smoker gasket self stick 15 ft high heat 1/2 x 1/8 black https://www.amazon.com/dp/B00TAJW0QE/ref=cm_sw_r_cp_apa_Nb9WBb8VFVMXP)

Just bought this myself on Monday. If it ever stops raining, I'll try it out.

https://www.amazon.com/gp/product/B00TAJW0QE/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

This is the answer you're looking for. If you have a weber, pick up the Slow n Sear, it's an inexpensive answer to having a smoker.

It's a Slow N Sear. I think it's this one: https://www.amazon.com/Adrenaline-Barbecue-Company-Slow-Sear/dp/B01HZXPK5E/ref=sr_1_3?keywords=slow+n+sear&qid=1562335881&s=gateway&sr=8-3

I bought a Slow N Sear, but you co do without. If you need to do a 10+ hour smoke, do the snake method, if less, just pile a bunch of charcoal off to one side.

​

Most important is you are only firing up a dozen or so coals in the chimney first, and dump them off on one side of the unfired charcoal. The unlit stuff will catch with time, and give you a long cook. You don't need more than a dozen coals fired off to begin with to get to 225 on a kettle.

​

After you dump hot coals on the cold coals, drop 2 or 3 wood chunks on top of your pile.

pizza stone

I'd also suggest:

https://www.amazon.com/dp/B00OXHQL3Q/ref=twister_B00GGMFK9M?_encoding=UTF8&psc=1
save your thermapen money and buy this. It works great for a LOT less money.

https://www.amazon.com/Weber-7203-iGrill-2-Thermometer/dp/B01MG2CNDL/ref=sr_1_3?ie=UTF8&qid=1498510072&sr=8-3&keywords=igrill+2

http://www.kickashbasket.com/store/product-detail.php?product_id=1

https://smokeware.com/products/stainless-steel-vented-chimney-cap

I don't think you will find an electric hot plate with enough power. I use my 25qt on my stove top that is around 2500Watts, plug in electric hot plates are topping out around 1500W. If you are pressure canning and only using a little bit of water it could work though, but if you fill that thing up I doubt it will ever get to temp with 1500W.

​

A propane burner would be much better but you would need to use it outside. Something like this:

https://www.amazon.com/Outdoor-Propane-Adjustable-0-20PSI-Regulator/dp/B071ZM8YVC/ref=sr_1_4?keywords=propane+burner&qid=1563202698&s=gateway&sr=8-4

​

Nice pressure cooker, btw. That thing is a monster.

https://www.amazon.com/Outdoor-Propane-Adjustable-0-20PSI-Regulator/dp/B071ZM8YVC

Something similar to this one on Amazon (,https://www.amazon.com/Outdoor-Propane-Adjustable-0-20PSI-Regulator/dp/B071ZM8YVC/ref=pd_aw_sbs_86_1?_encoding=UTF8&pd_rd_i=B071ZM8YVC&pd_rd_r=6eceee77-dfc0-11e8-85e4-53c850831ceb&pd_rd_w=4wn7U&pd_rd_wg=hP7us&pf_rd_i=mobile-dp-sims&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=926ebe02-3236-40c6-ac63-01ad178f498a&pf_rd_r=2Z527CB8DFXBRCWTSQD4&pf_rd_s=mobile-dp-sims&pf_rd_t=40701&psc=1&refRID=2Z527CB8DFXBRCWTSQD4but). Ours is round and my husband hammered the inside support arms downwards so the wok gets closer to the heat. It puts out a lot of heat and I can easily attain wok breath on it.

A charcoal chimney. Used for starting charcoal faster.

https://www.amazon.com/Weber-Stephen-Company-7429-Chimney/dp/B07B5BHKDZ

Cooked a 7# butt for 8 hrs on mine on Sunday. I had to throw in some more coals for the last 30 min. Otherwise it kept a beautiful 225-250 the whole time.

Do snake as others say. Keep top vent wide open and regulate temp with the bottom. Usually only about 10-25% open.

Get a couple of bricks to keep in the middle. This helps keep temp steady. Other people use a foil pan with sand. I avoid a water pan as it can be a mess.

Get a chimney starter and a hinged grate. The latter is helpfull if you have to add briquettes to finish off.

Go to the thrift store and get some pans and racks that you can dedicate to smoking. It's messy.

Get a dual probe thermometer, some decent tongs, a package of latex gloves, some hardwood chips, a big bag of charcoal briquettes, a lighter and you are good to go.

You might try a Cameron's Stovetop Smoker. I've been using it for years - for beef, pork, chicken and fish. It's a real treat for indoor smoking.

The Stovetop Smoker is a tightly sealed metal drawer that sits on the stove. As the burner underneath heats up, the wood chips smoke, sending smoke around the baffle, up to your food. Very little smoke escapes, so there's not much to vent.

They usually come with a few types of wood chips and a recipe book. Try the Scotch Eggs or smoked trout.

Nope... inside smoking:

http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D/ref=sr_1_1?ie=UTF8&qid=1408223268&sr=8-1&keywords=cameron+stove+top+smoker

I have one similar to this, don't know the exact size difference, but I can get 20 or so wings in there. Takes 20-30 minutes or so and if you prep correctly, it's almost no clean up.

Have you tried a stovetop smoker? They work well for things like fish, chicken sausage, etc. For BBQ you could probably smoke for 20 or 30 minutes, and then finish low and slow in the oven.

http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1394638128&sr=1-1

I use a combo of a dutch oven and stovetop smoker, and I can't ever go back to crock pot style pulled pork or brisket. I tried many different non-smoking recipes, and there's just no contest when compared to smoking.

Sorry for this cut and paste abortion on mobile - Stovetop Smoker - Stainless Steel Indoor Or Outdoor Smoker Works On Any Heat Source - with Recipe Guide and Wood Chips https://www.amazon.com/dp/B00004SZ9D/ref=cm_sw_r_fm_apa_5MWjzb29J7V1E

Smoke it on a stovetop smoker.

This article will give you a good overview: http://query.nytimes.com/gst/fullpage.html?res=9901E0D6153FF934A25752C1A9629C8B63

This is the smoker you want: http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1416272496&sr=1-1&keywords=cameron+stove+top+smoker

A turkey is too big to fit flat inside the smoker. You'll be making a dome of heavy-duty aluminum foil, smoking the bird on the stove for an hour or so, and finishing it off in the oven.

Don't worry about collecting a piece of cookware you'll only use once. A stovetop smoker is a wonderful tool for an apartment dweller. Salmon, chicken, pork, and root vegetables are out of this world when cooked on a smoker.

I smoked meat in my oven a few times when I lived in an apartment.

You can buy something like this: https://www.amazon.com/dp/B00004SZ9D or build your own with a large aluminum foil pan, lots of aluminum foil, and a baking rack. Regardless, you should use special indoor wood chips and the Camron instructions for indoor smoking. As you can see from the reviews, a lot of people do smoke indoors. It will make your apartment smell like BBQ and if you have a sensitive smoke detector, you may want to cover it or take it down (I have always had to take down apartment kitchen "smell" detectors everywhere I have ever lived)

With this method, I got a nice smoke taste on the meat, but not as much as a real smoker, so I also added liquid smoke to my BBQ sauce. Now that I have a real smoker, I still add liquid smoke to my BBQ sauce as it just makes it better.

There's a stovetop/outside grill smoker you can get in various sizes.

My dad has a Little Chief electric smoker, and they make a smaller version. (http://www.amazon.com/Smokehouse-Products-Mini-Chief-Smoker/dp/B001NZRLTO). I personally have had the Emson 5-qt indoor electric smoker (https://home.woot.com/offers/emson-5-qt-electric-indoor-pressure-cooker-smoker?ref=cnt_dly_tl), but it only lasted about a year. There are some stovetop smokers as well if you want to go that route, like the Camerons (http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D/ref=sr_1_2?ie=UTF8&qid=1450200138&sr=8-2&keywords=indoor+smoker) that have good reviews.

I had a similar problem the last couple of weeks. I made these two recipes and substituted pumpkin for squash. The enchiladas are time consuming, especially waiting for the beans to cook down, but oh so delicious. You will get at least 10 meals out of it - and it freezes well.

Enchiladas

Aromatic Beef Stew

Also I smoked some pumpkin in my stovetop smoker and pureed it and added it to this Black Bean hummus recipe I found on reddit - whoa delicious.

There's also the option of using an inexpensive stovetop smoker. Obviously you wont be able to cook anywhere near the volume of a larger, freestanding smoker, but the stovetop smokers work fantastic all the same and you can't beat the price/convenience.

Two things that I use all the time that I don't see mentioned:

Stovetop Smoker. With all the meat I cook, being able to smoke it gives it a whole new depth of flavors without adding any carbs and makes even simple dishes special. Very inexpensive too once you buy the initial smoker. I bough a bunch of different types of wood chips and they've lasted me about half a year now. Even in my small apartment there's hardly any smoke leak (although I do crimp foil around the edges to help keep it in) and I've never set off the smoke detector with it. If you do have an big outdoor smoker this one is nice for doing smaller portions or if the weather's not great outside. Highly recommend it if you like smoked foods.

Vacuum sealer is the other item I use all the time. I like buying certain staples from Costco in bulk (chicken/beef/pork/etc) and being able to portion it out and freeze it has helped cut down on the cost of keto a lot. It's also useful as a good timesaver or to keep food fresh for longer even if you don't freeze it. For example, I often only use about a quarter of an onion in a lot of recipes, but I'll chop the whole thing and seal the rest so it stays fresh for the next few days. I'll then take however much onion I need out the next day and re-seal the bag.

I don't have a brand I recommend over another, I personally have a Rival that I got for Christmas. A lot of people really like Foodsavers and I see them at Costco all the time. They can be inexpensive (~$40) for a basic one or more costly if you want extra features like canning or automatic sealing or different speeds. I do recommend not using whatever brand of bags they tell you to use however. What I do is buy cheap bulk bags such as these and use them instead. Zero problems with them and much cheaper than the brand name ones. I do keep a roll of 'cut your own' around in case I need something bigger, but I find for about 90% of what I do the smaller bulk bags work fine.

If you keep an eye out on meat sales and buy in bulk or buy a lot of meat that's about to expire for cheap, I think the vacuum sealer will pretty quickly pay for itself.

And tossing it out there, one item that's not necessary but in the 'nice to have' category is the immersion blender. Great for thickening soups since we don't add cornstarch or other traditional thickeners, and it's nice for other things like making your own mayonnaise. I also use it for making my own marinara sauce - mine has zucchini and cheese blended in. Again, not necessary and you can probably use a regular blender for this, but the immersion blender is really nice and convenient.

If you have a yard, you can get outdoor propane cookers that work well. This one puts out 200,000+ BTU, for example, which is more than enough for cooking in a wok (maybe a bit too much, actually, but you get the point).

Budget: $40 turkey fryer special from Academy/Dicks/Walmart/wherever. You get a burner and a 7.5 gallon pot. Upgrade to a 10 gallon pot for piece of mind in re boil-overs (get the 10g SS Bayou Clasic with stamped volume markers for another $40).

I've been using my cheapo academy sports burner alongside a bigger banjo burner for the last year without problems. In this department I think many "homebrew namebrand" are over-engineered or suffering from marketing-magic markup. A 220K burner that can be load bearing is just that. A buddy of mine uses two of these KAB4s with dual 20 gallon kettles.

A knockoff Bayou KAB4 - https://www.webstaurantstore.com/backyard-pro-outdoor-range-patio-stove-with-hose-guard-210-000-btu/554BPHP17.html

Or the real deal - https://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=pd_lpo_sbs_86_t_0?_encoding=UTF8&psc=1&refRID=1EZAJA23QSXG0Q3DEHG9

My kettle is 16" diameter and the large burner fits perfectly. And the frame is heavy duty.

No problemo. Are you not able to use your stove? I've never used a hotplate but I've heard they are hit or miss, and sometimes take a while to build up pressure in your PC.

If you are able to work outside this thing is a beast!

KAB4 or SAB4 are great options!

https://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY

A lot of people, myself included, prefer the banjo style burner. I have a Blichman which I love, but Bayou makes one as well for a lot cheaper. I think they have basically the same burner, but the Blichman has a much sturdier stand.

Maybe look for propane burner instead.
Here is one example of what I talked about:
https://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY

It more of a convenience, it takes 15 minutes to boil 5 gallon batch (which ends up being 7-10 gallons with grain). It would take much longer on stove.
You also want vigorous boiling for

• Get rid of unwanted compounds like oxidation on equipment and DMS.
  
• Coagulate unwanted proteins (IMHO one of the most important reasons)
  
• Extract Alpha Acids from Hops
  
  As for the stirrer - if you plan on making beers that require bigger starters like Lagers or high gravity beers you would either need to buy more yeast or make a starter. How it works - you boil some DME or LME with water, cool it and pitch yeast there. Then put the stirrer on to agitate it. It will be done in 24 hours or so.
  
  For dry yeast it's cheaper just to buy more packets and pitch more - less problems and work well.

There are a lot of burner that will work just fine. I started with a Bayou Classic, which worked good for 5 gallon batches- took about 20-30 minutes to get 7 gallons to a boil; my brother currently uses this burner and likes it just fine.

I now use 2 Bayou KAB4 burners, which kick royal ass- I can get 13 gallons of wort to a boil in about 15 minutes, and that's using natural gas, which is slightly less efficient than propane.

I have a couple buddies who recently bought The Dark Star Burner, both speak very highly of it. I'm not sure if it'd be terribly sturdy on batch sizes larger than 5 gallons.

Hope that helps!

I would stay away from that starter kit. Not because its bad per se but its not worth 180 bucks. And I prefer plastic buckets over glass carboys. If you want you can convert a cooler to a mash tun but I would start with BIAB and you then can increase the complexity of your system as you see fit.


Here is my recommendation of equipment. I am function over form driven when selecting my gear. I find that these items serve their purpose at a reasonable price and are of good quality and unless you want to start doing 15 gallon batches they should serve you well.

Starter Kit

KAB4 Burner

44qt Pot with basket

Ball Valve for Kettle

Thermometer

Bag for BIAB

Having used both the SP10 and the KAB4, I would definitely recommend the KAB4.

That will be good! for the burner side, S/S Chugger pump should do fine as well. http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=pd_sim_86_4?ie=UTF8&dpID=41Nd4L70Q5L&dpSrc=sims&preST=_AC_UL160_SR134%2C160_&refRID=0ZZ7KD388MKSQGTEH58F is a bit cheaper.

If money is no object?

Kettle - I agree with you on the Ss Brewtech

Propane Burner - KAB4 which myself and many here use. Same burner as the Blichmann, but half the price.

Chiller - JaDeD Hydra. Literally unrivaled. You're looking at chilling in MINUTES. My 50' stainless chiller previously chilled 6 gallons in ~15 minutes with crazy stirring. The Hydra is worth its weight.

Fermentors - 6 gal Better Bottle I ferment in corny kegs and 6.5 gal glass carboys. The glass scares the shit out of me though, so I've been slowly moving away from them. Don't go searching up the glass carboy horror stories thread on Homebrewtalk.

https://www.amazon.ca/gp/aw/d/B0009JXYQY/ref=mp_s_a_1_1?ie=UTF8&qid=1479592923&sr=8-1&pi=SY200_QL40&keywords=kab4&dpPl=1&dpID=41Nd4L70Q5L&ref=plSrch
I've been eyeing this one up. Seems a lot of people have it and it works well. There is a complaint that most have about the paint burning off in the first couple uses, but I'll probably try to sand it off first.

It looks like a KAB4
It takes about 25-30 mins for ~8 gallons. It can probably do it much quicker, but you'll rip though propane. This thing doesn't sip, it funnels...

I think you've got the grill grate. The ECB charcoal pan is 15", and should be ~13" inside the bowl. The Smokey Joe cooking grate ( Weber 7431) is 14.5", but the charcoal grate ( Weber 7439 ) is 10.5".

You could also buy the 10" Brinkmann charcoal grate, which might work better than the Weber 10.5". Consider drilling some holes in the bottom if you do this, as it also helps airflow.

edit: use a few pieces of brick to prop the grate up a bit, otherwise. So long as there is 1" of gap or less on the outside it should be fine for briquettes.

Yeah, I bought a charcoal grate for a 14.5” Weber grill that’s about an 1.5” all around overhang on my chimney. After the first time using the full size grate, it was too sketchy so I bought the linked one mentioned.

Weber 7439 Replacement Charcoal Grate https://www.amazon.com/dp/B000WU7PWO/

sorry. I probably explained it wrong. All weber grills have two grates. One that you put your meat on the the 2nd smaller one on the bottom that you put the charcoal on.

When I normally smoke on my weber grill (some people say that these 3 words should not be in the same sentence, but I digress) The top grate holds the meat to one side and the charcoal is held off to the other side with these rails on the bottom smaller grate.

So, on the bottom grate you have a portion of the grate being used by the charcoal and the rest free space. In this picture you see aluminum foil covering the bottom grate not taken up by the charcoal basket. (this is what I do) I have read that you can place some meat on the aluminum foil on the lower grate and then have 3 pieces of meat smoking.

Mine is 10.5" in diameter (using two of these grates criss-crossed and bailing wire-tied). On the sides I used expanded metal (two sheets as found at Home Depot), bolted together with some legs on bottom. I made a handle out of the C-shaped bolts from hardware store. I used the Instructables UDS basket as guide.

Mine requires refilling through long smokes, but my smoker is not a true UDS (instead, it's two barrels forming a "T"), so I believe it goes through more fuel because of this. I was also limited by the door size I have though, so if you can make a bigger one, I suggest it.

hi! yea i took Alton Brown's approach and modified it a bit, so that's a good place to start. i didnt like how he just dropped the whole electric hot plate into the bottom of the planter, there's no way to adjust the temperature knob without disassembling the whole structure, which is very counterproductive when youre trying to maintain a nice even temperature for smoking.

instead i unscrewed the heating element from the plastic body of this electric hot plate and re-wired it inside the planter; this way i can adjust the temperature from outside the planter without taking everything apart. the wood stakes you mentioned are therefore sitting on top of the plastic housing and supporting the planter, and are not in direct contact with the cooking element, thus not catching fire/smoking. i put the stakes/planks there to allow for some air to enter the system from the bottom of the planter.

i used a 10" diameter weber grate i had lying around from an old charcoal grill although you can find them on amazon too, and i can confirm it is made of steel. im not sure what you mean by a chrome surface, unless youre referring to stainless steel? the only real difference between the two is the heat retention properties of the material, but i had the lid on mine throughout the cooking process and kept an even temp the whole time so that wasn't really an issue for me.

smoking time is really variable for each smoker from what ive gathered. ive read people saying to smoke at 250F for 4 hours or some slight variation on those numbers, but really you just want to monitor the internal temp of the bird and wait for it to get to 165F.

I tossed my bird breast side down on the smoker at 10am and tried getting the smoking temp up to about 225-235F, but that took an hour (this was my first time, took a while to figure out how everything works out). after it reached temp i let it sit for a little while then took the top off to check on the bird (bad idea) and the temperature dropped by a lot, so i had to regain my temp, which took another half hour, putting me at 11:45am. i let it sit at that temperature for an hour, thinking that it had only cooked for 1 hour at smoking temp, and when i came to flip the bird at 12:45pm, the bird was done! in fact it was a little over-done, with breast temperature hovering around 170F. that puts the total time the chicken was in the smoker at about 3 hours at 225-235F.

i expected a longer cooking time since i was smoking at a lower temperature than what i had read online, but i guess the small size of my smoker put the bird closer to the heat source causing it to cook faster. again i think cooking time is really variable, so just monitor your meat to see when it reaches the appropriate internal temp. let me know if you have other questions/concerns, ill be happy to answer them. good luck smoking!

Tell your girlfriend to put one of these in your stocking. Link

You're thinking of a Grunge Brush

Heres how I detail both of my DR650s. As some of you might know I'm 100% rinseless. I don't think theres a good way to clean a chain with out water so I have always done a 2BM wash on my motorcycles. Now for motorcycle customers I don't clean their chain that is on them. That is a primary maintenance item that I will not do. The risk is far greater then the reward. Hope you enjoy the video! Edit: Side note took me about an hour for one of the bikes so about 2 hours for both.


List of everything I used:

• Lusso Auto Bathe: Not much suds but pretty good lubricity. I wouldn't use it again. I have filtered water so the water it self feels slippery.
  
  
• Meguiars Wheel\Tire Cleaner: Used for chain/wheels/tires. Really great cheap cleaner for wheels and tires.
  
  
• EZ Detail Brush: The blue brush in the video isn't sold anymore but this is still good.
  
  
• Boar's Hair Detailing Brush: Pretty good brush. Its a hit or miss on quailty. 1 of 3 that I have just keeps dropping fibers.
  
  
• Chenille Wash Mitt: Standard wash mitt works great.
  
  
• Ultima Waterless Wash Plus Concentrate: Amazing waterless wash. Great for drying as well.
  
  
• Double Mist Trigger Sprayer: Nothing special. Fun to play with.
  
  
• CarPro HydrO2: Works great 3 to 4 months of protection.
  
  
• Ryobi 40-Volt Blower: Great for yard work not so much blowing water. Get a corded blower mine was in the truck didn't feel like getting it out.
  
  
• Maxima Chain Wax: Works great but I would recommend DuPont Teflon Chain Wax Last longer. Just using up the last of the Maxima Chain Wax.
  
  
• Grunge Brush: Cleans the chain really well. Cleans 3 sides at a time means less work.
  
  Think thats everything. Enjoy!!

I'm using an Eastman Kahuna I originally bought for turkey frying and its terrific for my needs. I like the larger stand it comes with and I think I timed it at boiling 5 gallons of water in something like 8 minutes. Honestly don't remember exactly but it's plenty fast and still controllable. $79 on Amazon.

Eastman Outdoors Portable Kahuna Burner with XL Pot and Wok Brackets with Adjustable and Removable Legs https://www.amazon.com/dp/B003GISCDK/ref=cm_sw_r_cp_api_a8ZzybZRQFP7N

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

Here is a link to the weber gourmet system grate. It has hinges on both sides and a removable center to add other accessories like a griddle or wok. I think it only fits the 22 inch kettle though. I didn't see one for an 18 inch.

I use an automatic temperature controller on my WSM, but on my 22" Kettle I just use a Tip Top Temp because it's so much simpler to operate. It does take some experimentation and practice to dial in, though.

Some people really like the Slow N' Sear but they're just so damned expensive. I use a few masonry bricks to hold my coals on one side and keep things nice and indirect.

I've been sorely tempted to buy a hinge kit, but haven't pulled the trigger, yet.

I like the idea of the Weber "Gourmet Cooking System" (basically just a hinged grill grate with a removable hole in the middle) because you can put a wok right over the coals to get the kind of heat you can't get on an indoor stove.

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5" Grills https://www.amazon.com/dp/B004BRNUIC/ref=cm_sw_r_cp_apa_i_cBBkDbQES50AT

Fair enough. Still no interest in propane, though - at $50 or even for free. Table and bin are nice if you have a need or desire for them, particularly in your case since they were free. If I was going to spend $200 on upgrades I've been eyeing the modular cast iron grate and the "Slow 'N Sear" for awhile, but haven't been able to get myself to pull the trigger.

this craycort one is supposed to be really good

Might i recommend these for anyone with a Webber, you will get similar results.

http://www.amazon.com/Seasoned-Cooking-Surface-Modular-Grills/dp/B004BRNUIC/ref=sr_1_2?ie=UTF8&qid=1348535871&sr=8-2&keywords=weber+cast+iron+grill+grate

https://www.amazon.com/gp/aw/d/B004BRNUIC?psc=1&ref=ppx_pop_mob_b_asin_title

They also chop them up for BBQ wood smoking chips.

http://www.amazon.com/Jack-Daniels-01749-Smoking-Chips/dp/B007RWXDXU

You still can: smile.amazon.com/Jack-Daniels-01749-Smoking-Chips/dp/B007RWXDXU

The wood chips are typically for smoking but are fantastic for adding to hot sauces as well

https://www.amazon.com/Jack-Daniels-Tennessee-Whiskey-Smoking/dp/B007RWXDXU

This recipe is decent and easier to explain for making fermented sauces...typically pepper mash should have a salt percentage of 4-10% ...i usually use 7%

https://honest-food.net/fermented-hot-sauce-recipe/



After fermentation is done, the pepper mash is strained and juice removed

Add the juice to a blender and add whatever other ingredients you would like in the sauce:

In my case i added:

Reaper sauce

20 reapers
2 carrots
1 onion
4 cloves garlic
1 tsp white pepper
1/4 cup apple cider vinegar
2 tbs honey
1/2 cup yellow mustard
2 pears
4-6 cherry tomatoes

Blend all and simmer 15-20 min
Resift and add sauce to blender

Add xanthan gum approx 1-2 tsp blend ( amount will be dependant on how thick you want the sauce)

Can it or refrigerate

Rice whisky treats!

Or, try aging it with oak chips and see if that improves the flavor.

Or maybe this?

If you're a beginner, then I recommend you get something like this or like his if you want the propane kind. DO NOT GET ELECTRIC.

After that, it's just all about meat temp, so make sure you get yourself a good portable meat thermometer. I recommend this guy. It'll give you the most bang for your buck.

After that, it's all about temperature, getting that brisket up to the right temp can take anywhere from 8-12 hours, depending on the cut. You can good recipes for rub and methods, but IMO, they'll always come out great, provided you get it to the right temp and slice it properly.

I'm going to let you in on a little secret, smoking meat is something that looks incredibly complicated, but is in fact pretty damn easy. And it's an easy way to impress friends and family.

Other things you'll likely eventually want, but can get away without are some pit gloves a good long knife and a huge cutting board, if you don't have one.

It came with the Maverick ET732 thermometer. It is really useful and easy to mount and remove.

is your probe for ambient reading?, there are two kinds, one is the one you stick in to the meat and the other is the one that you can leave reading the ambient temperature.

Once I tried to read the ambient temperature with a probe for meat and that just happened, the temperature seemed to be super high, check this thermometer with two probes https://www.amazon.com/Maverick-ET732-Wireless-Thermometer-Temperature/dp/B007UFOUB8

I personally use thermometers to measure both types of temperature. When I think about it, I actually use way too many thermometers than the normal person would.

• Weber-included bi-metal thermometer built into the grill lid
  
• Digital probe thermometer which can be left in the meat while it cooks
  
• Digital probe thermometer that sits right on the grill grates - this is what I mainly rely on to see grill temp
  
• Oven thermometer that sits on the grill grates which I can use to either monitor the temp of the direct heat portion of the grill, or a double-check of the temp on the indirect side to make sure I'm not getting some goofy reading from the digital probe
  
• Instant read pen thermometer to take final temp of food
  
  I really think a person needs 2 thermometers if they want to turn out good and consistent food...one to measure the grill temp and one instant read to check meat doneness.
  
  The oven thermometer I use looks like this and can be found practically everywhere. I like the thermometers that measure temp down at the cooking surface better than ones that sit on the lid because I've found there is at least a 25 degree difference from cooking surface to lid on my grill.
  
  This is the pen thermometer I use to check meat temp close to the end of cooking. It might be tricky to find Thermoworks products locally but you can find similar stuff at cooking supply stores.
  
  Those 2 types of thermometers above would do the job really well without being horribly expensive. If someone was looking at the next small step up in thermometers, this is the digital probe thermometer kit I have. It comes with the 2 digital probes to measure both grill temp and food temp. The Maverick ET732 has been one of the better purchases I've made recently.

I really love my Weber One-Touch Gold grill. If you like charcoal grilling, I highly recommend it. The gold is about $50 more than the silver, but the convenience of the removable ash catcher is worth the extra money, in my opinion. Either one will last you for life, though.

The temperature control is amazing, which is very important for fantastic results. The thermometer in the top of the gold is kinda nice, but it only gives you a ball park reading. A nice digital grill thermometer will give you much more accurate readings of your cooking surface.

You can even use it as a smoker. The Smokenator is a great accessory if you plan to smoke meat with it, but you can get good results with DIY methods, if your budget is tight.

That was the first thing I noticed when looking at it. Saw the charcoal pan and wondered how the hell it was supposed to get airflow. Decided I had an extra one of those pans for veggies and swapped it.

I have been looking for a decent thermo for awhile, thinking of this one: http://www.amazon.com/gp/product/B007UFOUB8/ref=as_li_ss_tl?ie=UTF8&tag=amazingribs--20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B007UFOUB8

I was looking at this one. So do a test reading on the new set up I'd just place it where the meat would go? And do most people normally do the 2 zone set up?

I bought one of these:

http://www.amazon.com/gp/product/B007UFOUB8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

It has a remote receiver with a pretty impressive range and two probes, one designed to go in the meat and one to hang in the oven/cooking vessel. I'm fairly certain it's accurate because I tested it against my Thermapen and the readings matched.

I believe so!

https://www.amazon.co.uk/dp/B009ITJT92

Nah, you just need a thermometer that beeps at you when the BBQ goes outside a certain range or when the internal temp reaches a certain value.

This is the one I have, but there's lots that do it.

Then again, my ecb only lasts like 3 hrs max on a basket of charcoal so I don't use the alarms, but someday I'm gonna get me a WSM and then I'm hoping to try overnight cooks.

Hey sorry to revive the dead thread, but I was curious which Maverick thermometer you have? I was really intrigued by the bluetooth smart therms, but I'm starting to think that those won't work as well as something like this.

You’ll want a duel probe thermometer. One probe will be stuck in the meat start to finish and the other will monitor the smoker itself, so you don’t have to babysit it.

I use a Maverick Redi-Chek

These several varieties, in all different price ranges. Find one you like that has decent reviews.

Yes, light your smoker first. Similar to preheating an oven, I get the fire(Charcoal) going and once it gets up to about 200 I add the meat. The temp will drop slightly then continue to raise. If the temp is still climbing rapidly at 250 I start to adjust the vents.

I can’t speak on any of the questions about your specific smoker, but I’m sure someone will be able to help.

My last advice is don’t get a $60 brisket for your first smoke. I’d shoot for baby back ribs or a pork butt as they are both fairly forgiving and if something happens (I once dropped a fresh log of bologna of the smoker into the grass) you won’t be out a ton of money.

Something like this would be ideal, but there are certainly cheaper options (just swarch for BBQ thermometer or meat thermometer). The one that OP has looks like just internal temp, whereas the one I linked has two probes, one for internal meat temp and one for BBQ temp. And it has the wireless receiver so you can monitor the temp while watching football.

No problem. My friend uses that one. I have no experience with it. Lots of good reviews on Amazon and on some FB BBQ pages etc. Sorry for the double link. I have this one. https://www.amazon.com/gp/aw/d/B009ITJT92/ref=mp_s_a_1_3?ie=UTF8&qid=1519875827&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=redi+chek+732&dpPl=1&dpID=51JXpQh1gFL&ref=plSrch

It was one of the first wireless ones. Little tricky at first to figure out how to select what type of meat you're cooking but it's a quick learn.

You really shouldn't use time as a guide. I have had similar sized pork shoulders that have had over a 3 hour variance in time it took to get to temp. Get yourself a good thermometer and let that guide your smokes. This is the thermometer I use and would reccomend Maverick

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set
https://www.amazon.com/dp/B00FOCR4UI/ref=cm_sw_r_other_apa_i_TnApDbVPXPN7P

What kind of thermometer did you buy?
The only dial thermometer that is somewhat accurate is a tel-tru.
http://www.teltru.com/

Other than that, you really dont want to waste your money or time with any of the hood mounted thermometers.
I would take it back and get yourself a good digital thermometer. I use a Maverick ET-733, but they make less expensive ones.
http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_1?ie=UTF8&qid=1407617771&sr=8-1&keywords=maverick+thermometer
The good thing about them is, you can monitor the temperature of your pit, as well as, monitor the temperature of the meat that you are cooking.

A good thermometer is probably the best investment you can make if you are serious about BBQ.

Judging from some of your responses I think you need to regulate the temeratures a bit better, both the cooking environment and the meat temp.

Try out THIS unit or something similar. You can set one probe to monitor the temperature inside your smoker and the other to monitor the internal meat temperature. You will get much better results knowing these two bits of information.

Check here for some ideas:
http://amazingribs.com/tips_and_technique/offset_smokers.html

What I find helpful on overnight cooks is a remote thermometer.
I use the Maverick ET-733

It has two probes, so you can watch the food and grate temp, and alarms that go off if you get above or below your target temp. Plus, it's wireless and lets you park it next to your bed, rather than having to walk outside every hour to check.

But, if you are starting your cook tonight, you may not be able to get one in time.

So, your biggest concern should probably be fire. Fire needs two things: fuel and air. It's usually not practical to remove burning fuel, so your temperature-management options are limited to:

• add fuel (increase temp)
  
• add air (increase temp)
  
• restrict air (decrease temp)
  
  Of course, as your fuel burns up, that will lower the temp too.
  
  Wood is not a great choice for a first-time, long cook. So it's either charcoal - either briquettes or lump. Briquettes produce a lot more ash than lump, so there is more risk of smothering the fire. But, they burn more consistently then lump. If you use briquettes, you really need to think about ash management.
  
  Take a look at the video on the weber smokey mountain page:
  http://www.virtualweberbullet.com/tour.html
  Start at 3:15 to see how they manage the charcoal. There's a charcoal grate on the bottom - it holds the charcoal up off the ground and gets air under it. Then there's a charcoal ring that hold the charcoal together, and has a bunch of holes in it to allow air in from the sides.
  
  Then, there are multiple vents on the body which let air from the outside into the chamber.
  
  Basically, everything is designed to control and manage airflow around the fire, and to let ash fall away from the fire and not smother it.
  
  I have a Big Green Egg, and it has a similar setup - plate with holes under the charcoal to allow air, ring with air holes around, and a vent on the outside to control incoming air.
  
  Your COS is likely to be leaky as all heck, which will make fire management tricky.
  
  Look for ways to seal up air cracks. Also, looking at your baffle - it looks like it goes all the way down to bottom. Is there room for hot air to flow into the cooking chamber? From the pics, it looks like hot air from the firebox can only come up the side of your baffle.
  
  You might need to remove the middle water pan, and prop the baffle up off the bottom with bricks or something so that air can flow under the baffle and into the cooking chamber.
  
  Good luck!

end of last year they released an updated product. ET-733 works a treat.

+1 on the ET-733 - I've owned a bunch of remote probe thermometers, and this one has the best accuracy and wireless range I've seen yet.

No, those are not grill thermometers at all. Those are surface thermometers. You'll know absolutely nothing about the internal temperature of either the grill air or the meat with those.

You want something like this https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_2?ie=UTF8&qid=1473386073&sr=8-2&keywords=maverick+thermometer That's basically the standard for dual grill thermometers, but there are cheaper ones similar to it. One sits just above the grates (some people use a potato or onion to elevate it) and one gets probed right into the center of the meat.

if you do any smoking on the grill I have something like this. https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI I can't imagine smoking w/o it. But I also use a weber kettle so it's a little tougher to keep a constant temp.

I have this one and love it.

http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

Marketed for grills/smokers but good for any situation.

Hi, I went through the same thing. I also ended up buying the 22. I dont regret it. Although I will be honest, I kept my old reliable Montgomery Ward grill for small smokes. Mostly when I do something fore myself. I did buy these mods. I like the lid hinge and the gasket im sure doesn't hurt. Also that front cover lid mod in the link above looks pretty neat. One thing I do recommend is a good thermometer. I ended up with the Maverick ET-733. This is the site I use for tips. I dont know if the mods are necessary but I am fairly new to smoking and thought they would help a new smoker.

A dual probe wireless thermometer. Maverick is a trusted brand that a lot of pros swear by: e.g. https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI . Works in the house better than the Bluetooth ones.

.

Electric charcoal starter or MAPP torch. Combined with the replacement grate below to get charcoal started quicker.... if your inpatient like me.

.

Bear paws for pulled pork. These work awesomely.

.

Rib rack

.

beer can chicken

.

Welding gloves for picking up hot grate, plate setter, charcoal, etc.

.

However my favorite BGE accessories are:

Replacement charcoal grate, which doesn't clog and allows egg to get up to temp quicker by allowing improved airflow- can get up to 500 degrees in 10 mins with the aid of a hairdryer. Temp control is much more consistent during longer cooks.
.
And
.

Auber temp controller. It is basically set and forget solution for smoking. Even has AI that learns the characteristics of your grill in order to keep temps stable. Keeps my temp within 1 degree for over 24 hours on my large BGE. There are other temp controllers out there, but I found this one to be most affordable. You don't need wifi to monitor the temp with this because it's that consistent and reliable. I only use my maverick to monitor meat temp now.

You'll go between people loving them to hating them but my Maverick 733 has netted me great results on briskets and pork butts etc for over a year now.

Nice cause you can watch your temps from the couch.

You made a great choice on base equipment; the best part about the Weber master touch: it can do both grilling and BBQ. For grilling, I like to use lump charcoal lit in a chimney starter using wax starter cubes. Gets nice and hot for searing steaks, burgers, etc.

Since you posted in r/BBQ, my assumption is that you are looking beyond basic r/grilling. Check out the snake method using kingsford briquettes. It's how a lot of people started doing BBQ. I have a couple of different smokers and I still go back to this method for certain cooks. Keep your top vents open and adjust the temp by opening/closing the bottom vents. The analog thermometer is not the best on the weber, but it will do for now. Eventually you will want to get one of these dual probe thermocouples. There are all sorts of resources in the internets, but amazing ribs is a perfect place to start. He busts a bunch of the myths and wives tales of shit you don't need to waste your time doing (soaking wood, spraying with apple cider, etc) and will put you on the right track. Lots of good recipes and techniques that will get you started.

Welcome to the hobby, and post here and r/grilling with specific questions you might have!

I would highly recommend this wireless thermometer if you find yourself with an extra 60 bucks.

https://www.amazon.com/gp/product/B00FOCR4UI/ref=s9_hps_bw_g86_i1

I didn't think it was required, but now that I use it, I can't imagine going without. A lot of the inherent guesswork is removed, and it has made a huge difference for me.

There is a link to an AWESOME thermometer in the post about modding the char griller I linked to above. It is pricey though. this is a much more affordable option that I have used as well. It's not as hardcore or robust as thermo works kits. But at a third of the price of their featureless semi pro kit, along with the good performance I've seen during cooks, it's hard to beat.

Get some heat proof gloves and squeeze the bag like it owes you money.

Purchased these gloves recently and they're pretty solid: http://www.amazon.com/gp/product/B00HLPXL80

Otherwise a good thermometer is probably up there along with a decent slicing knife and cutting board if he doesn't have one.

Also, this is a great book IMO: http://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200/

I have to recommend really good silicon oven mitts. I have these ones and I've given away many as gifts. They protect your hands and are super easy to wash and keep clean for prolonged use (I just wear them and wash them under running water with dish soap as if I'm washing my own hands). They also sell a glove type with dinner separation of that's more how style.

I use this and am very happy with it: Maverick Wireless Dual Probe Thermometer . You can take the wireless reader around the house with you or set it in your kitchen, whatever your fancy. It's great.

Yes, sorry...

http://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00KHAANNC/ref=sr_1_1?ie=UTF8&qid=1448994313&sr=8-1-spons&keywords=maverick+et-733&psc=1

I was thinking about a pair of these.

The Best Gloves!

My wife got me these as a birthday gift. I grab logs with them with no problem at all. Only gripe I have is that they are bulky, but they are amazing. I highly recommend. Other people use regular welding gloves I've heard.

Seal it up well! Install a high heat gasket like this around both doors. Use high heat silicon to seal any joints. The key to working with an offset is to be able to completely control airflow. You can't do that if the thing isn't sealed well.




Make sure the smoker you buy is a good quality steel too. Ultra cheap offset smokers use very thin grade metal that won't properly hold or distribute heat.







I was buying bags of Kingsford smoking logs at Home Depot, but at $18 per cubic foot it was getting expensive. I sourced a firewood supplier in my area that sells hickory and bought a bunch of it for much cheaper. I'll probably still go to Home Depot for mesquite since I use it less often and it's impossible to find in New Jersey.

https://www.amazon.com/Woody-Paddle-Natural-Scraper-Scrape/dp/B013S1SM4I

its a scraper

I've seen good things about this: https://www.amazon.com/Great-Scrape-Woody-Paddle-Natural/dp/B013S1SM4I but I haven't actually used it.

For what this is worth I own a cheap vertical offset, Original PK Grill, Weber Smokey Mountain, Weber Performer, A Smokey Joe, A Weber Spirit Gas grill, and an Oklahoma Joe offset. I have experience with all of these grills/smokers and they all have their plus's and negatives.

Here is what you are looking at. You can't get a smoker to grill, but you can get a grill to smoke. If he is looking to steak and burgers, but also smoke a bird, smoke a butt, smoke some ribs etc, then you want a grill that also does well as a smoker. For the money, IMHO, your best bet if your budget is in the 500-800 range is to get a Weber Performer and a Smoke and Sear attachment. That grill, with that smoker attachment, will cook not only near everything but it will cook near everything perfect. The only thing you might struggle with is brisket. But brisket is not a beginners cut of meat to smoke with.


Grill - https://www.amazon.com/Weber-Performer-Premium-Charcoal-Grill/dp/B00N634UJK/ref=sr_1_7?keywords=weber+performer&qid=1562791435&s=gateway&sr=8-7

Smoke n Sear - https://www.amazon.com/Adrenaline-Barbecue-Company-Slow-Sear/dp/B01HZXPK5E/ref=sr_1_1?keywords=smoke+and+sear&qid=1562791531&s=gateway&sr=8-1

The Trager's are nice. However, they are electric and pellet. Which means that you are relying on pellets and electricity to cook. If you get a storm, and your power goes out, you are SOL. If you can't find pellets, you are also shit outa luck. Also, With the Trager's, the more complicated they are, the more things there are to break. The Weber is literally a steel bowl with a hard ass paint on it. You can use charcoal, wood, or a mix of both. If you keep it out of the rain, and keep it covered, it will easily last a decade or more. The same can not be said for the Trager's firebox.

PS Buy Meatheads and Franklins books, they are well worth the money.

Just my opinion. Good luck!

Why don't you look into getting a Slow and Sear for your Weber?

You're not going to get a good pellet or offset smoker for $300. In that price range if you want to do charcoal your best bet would be a Weber Kettle and add a Slow 'N Sear. If you want something easier to manage as a beginner, the Camp Chef Smoke Vaults are really good options. I started with the 18" and then bought the 24" and converted it to natural gas so I never have to worry about changing propane tanks again.

Smoke Vault 18
Smoke Vault 24

There is an app called Easy BBQ, which seems to be used on a lot of Bluetooth thermometers. I got this Soraken one from Amazon and had the exact same problems /u/ibrewbeer had.

Easy BBQ app crashes constantly and resets the graph data. Was a real bummer. I've been doing extensive research this morning and most of the smaller BlueTooth thermometers use the Easy BBQ app. So I'm trying to stay away from those.

I'm going to save up for a Fireboard eventually, but I'm going with the Weber iGrill 2 in the meantime. It doesn't use the Easy BBQ app, it has it's own app, Webber iGrill. The reviews are pretty positive for both the unit and app, and a Webber rep has reached out on Amazon and the Google Play store to those who have frequent disconnects or problems and had them return the unit for a new one, thinking defective hardware is the issue. That's solid customer service for me.

I'd stay away from any thermometer that uses the Easy BBQ app though. I'll see how this Weber iGrill does while I'm saving up for the Fireboard!

I use an iGrill v2 to monitor my smoker temps (ambient & meat probes simultaneously). It's Bluetooth and limited range, but there are longer range options out there. Pretty useful being able to plot the temp over time on my phone: Weber iGrill 2 Thermometer https://www.amazon.com/dp/B01MG2CNDL/ref=cm_sw_r_cp_api_i_G9aGDbRNBNBKQ

Weber iGrill 2. I LOVE them. They Bluetooth to my phone. If they wanted to be epic, it would work over WiFi so I could monitor from anywhere, but hey, for the price they’re great!

Here’s a link

Weber iGrill 2 Thermometer https://www.amazon.com/dp/B01MG2CNDL/ref=cm_sw_r_cp_api_i_KXkACbT9NYAD4

here

I got this and it works awesome. Haven't had an issue at all.

​

https://www.amazon.com/gp/product/B01MG2CNDL/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

Pretty much. Looks something like this: https://www.amazon.com/Outdoor-Propane-Adjustable-0-20PSI-Regulator/dp/B071ZM8YVC/ref=pd_lpo_sbs_86_t_0?_encoding=UTF8&psc=1&refRID=HMG6R073DD2DJPAB6X1Z

Best burner by far. Much more efficient than jet burners. Quickest burner I've seen to bring 50+ qts of water to boil

Gas ONE 200,000 BTU Square Heavy- Duty Single Burner Outdoor Stove Propane Gas Cooker with Adjustable 0-20PSI Regulator and Steel Braided Hose Perfect for Home Brewing, Turkey Fry, Maple Syrup Prep https://www.amazon.com/dp/B071ZM8YVC/ref=cm_sw_r_cp_apa_i_M42BCbP3BQZQZ

Or just don't put the unlit coals straight into the fire...

Hey, want to make sure I get what is needed to accommodate the Kettle 26 I am getting this weekend:

• The grill itself, multiple stores same price - $330. https://www.amazon.com/Weber-Original-Kettle-Premium-Charcoal/dp/B00N65AAW4
  
• Chimney starter - $17.
  
• One-Touch cleaning system - comes with the grill.
  
• Grilling kit - 37$ (this one I am not sure about).
  
• Is there a general place that is well known for its prices I should get charcoal from?
  
• Lighter cubes - $4.
  
• Anything else I am missing?
  
  p.s is the PK360 waste of money, or is that price difference is completely justifiable?

It's just one of these used for prepping coals for the grill.

Hmm. Good point. The Weber Rapidfire Chimney is aluminized steel. Link Do you know any issues with that material?

I was on my phone in my first post, so it was a low quality post. Let me fix that. Don't be intimidated by the brisket. Just control the temperature of your fire and you will be good. My best recommendation is watch the 3 Franklin vids and listen close because this guy knows what he's talking about.

I have a Weber smokey mountain cooker and set it up with the minion method using my chimney starter. Like Franklin says, keep your temperature at a stable 250 degrees.

This is the serious eats pickled hot pepper recipe that I use for sandwich and pizza toppings.

​

​

I own and use the Maverick ET-733 (https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI).

The initial learning curve is a bit steep, but it's outstanding at its job monitoring my meat/ambient Temps. Furthermore, should you ever want or need replacement probes, they're sold us separately on Amazon and are inexpensive.

Just read the manual (twice) before use.

So that was this burner before your mods?

The Redi-Chek I've been using for the last 6 years costs almost half that, and works just as well.