(Part 2) Best outdoor cooking tools & accessories according to redditors

If you're into sous vide, the chimneys are an AMAZING tool for searing. I light a full chimney of charcoal and let it turn white hot. Instead of spreading it out in a grill, I keep it in the chimney. On top is a very small grill grate that is slightly larger than the diameter of the chimney. I sear my steaks directly over what is essentially a fighter jet's after burner. I do about 8 seconds, turn 30 degrees (for the perfect diamond grill marks), and do another 8 seconds. Flip and do the same thing. You can knock out about a dozen steaks in less than 5 minutes. The crust is so perfectly crisp and dry, and since you only did about 15 seconds per side, there is ZERO overcooking.

Could have been using grill grates. I have some of these and they leave quite thick and prominent marks if I press the food down a bit when I first lay it down.

Onlyfire Stainless Steel High Heat Charcoal Fire Grate for Kamado Joe JR, 7 1/2-Inch https://www.amazon.com/dp/B01N5G2S14/ref=cm_sw_r_cp_apa_i_t8yyCbH81H2MC

>Clobrieh Mench

2 seconds on google, first link https://www.amazon.com/Resistant-Clobrieh-Mench-Protection-Flexibility/dp/B01N0ZMN59

Just a cheap charcoal chimney. One of the smaller diameter units found just about anywhere.

Fill it to about 2 inches from the top, light it and let it burn down to a touch less than 2/3rds full. I know I'm ready when the highest reading I can find shooting from many different points with an infra red gun hits 980F+

This method doesn't screw around. It's hotter than anything else I've tried and gives a grilled steak flavor that I miss otherwise.

Amazon sells the grill grate.

onlyfire Stainless Steel High Heat Charcoal Fire Grate for Kamado Joe JR, 7 1/2-Inch https://www.amazon.com/dp/B01N5G2S14/ref=cm_sw_r_cp_apa_i_ssn4AbZYHRYGY

I actually bought one of these:
http://www.amazon.com/Grizzly-Spit-LLC-GRIZSPIT-Rotisserie/dp/B0002GWW80/

Last year, and then told my dad about it, and he was like "uh, no, I got you something better" and thats how I ended up with what I have.

The big complaint I've read about those is that the battery box gets hot, so you should use an aluminum pie plate as a heat shield.

The biggest lesson I've learned is that about every half an hour you need to coat the exterior of the meat with some canola oil, otherwise the meat dries out. The turkey we did was amazing. The skin was black, but when you cut into it was just bursting with moisture.

This one with an 80% off voucher.

Dragon Knuckle Heat Resistant BBQ Gloves New and Improved to Withstand 1472ºF - Grilling Barbecue Charcoal Grill Tools Kevlar Nomex Cut Resistant - Great Gift https://www.amazon.com/dp/B01N37XZDJ/ref=cm_sw_r_cp_api_i_62UTDb4F8MFXY

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)

This is the best webber add-on ever. Tons of youtube vids. Turn any kettle grill into a super effective smoker. http://www.amazon.com/Smokenator-1000-Hovergrill-Kit/dp/B0018DD2TE/ref=sr_1_2?ie=UTF8&qid=1410025581&sr=8-2&keywords=smokenator

River Country!!! To install in the WSM, I had to purchase a unibit and drill out the hole to 13/16" to fit it in, but this thing is affordable and bang-on accurate!!!! Stole the idea from T-Roy Cooks on youtube. Additionally, there's a set-screw type deal in the back where you can calibrate it - so if you wanted it to sit in the hood like I have but actually read what the temp is at the grate level, you can stick a probe in at grate level and calibrate the River Country to read what that reads- so even though it's placed in the top of the smoker, it will read the correct transcribed temp from the grate level. Couldn't recommend this therm enough.

River Country Therm


Unibit Set for drilling

Well, Camp Chef, Green Mountain Grills, Louisiana Grills, Rec Tec and Traeger are the brands that spring to my mind right away.

I had a Traeger as my second smoker (first was an electric.. I was never impressed). After about 5 years the Traeger fell apart and I bought a Rec Tec.. (to be fair, this was about 8 years ago and Traeger was making some flimsy stuff) I love my Rec Tec, but it may not be for everyone because you have to pay for freight shipping vs. buying locally and getting it ASAP. That makes the price go from $999.00 to something like $1200.00..IIRC.

Pros of any pellet smoker: It just works. Every time (well, nearly 99.999% of the time there are no issues), no monitoring, no temp fluctuations, just set and forget. You see these folks around here talking about products to monitor the temp while away? I NEVER worry about that. I put ribs on at 10am at 225, and at 4pm it's still 225 irrespective of any weather changes.

Cons: Some say the smoke flavor isn't as strong. I don't know enough to agree, but I can understand that sentiment.

Pros: A lot of these pellet smokers can also be legit grills. I use my Rec Tec to grill steaks just fine. I use grill grates to make sure the heat is there, and I get sear marks too.

Cons: If you like to tinker or need time away from a honeydo list/house chores.. you lose that "I need to monitor my smoker" time. It's a set and forget. The wife will be aware! lol.

link for grates:https://www.amazon.com/13-75-GrillGrates-interlocking-Grate-Tool/dp/B002MAHRAM/ref=sr_1_6?rps=1&ie=UTF8&qid=1504292399&sr=8-6&keywords=grill+grates&refinements=p_85%3A2470955011

Camp Chef: has a secondary searing system. If you want to only smoke, there are some versions of this one around that are very affordable, probably the lowest price smokers that are highly recommended: http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/camp-chef-smokepro-dlx-pellet-smoker

Green Mountain Grills: Might be the best bang for the buck. If I had to buy a new smoker today, I don't see anything beating this one for the features and cost.
http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/green-mountain-grills-jim-bowie-pellet-smoker

Rec Tec: Again, I own one, it's built like a tank and the customer service is top shelf. I had to replace the ignitor rod once, and when I called a human answered right away. They sent me a free one. http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/rec-tec-grills

LA Grills:
http://www.louisiana-grills.com/lg700.html
I don't know much about them.

Of course, there's Traeger. If they are your choice, check Costco for the best deals locally. They usually throw in a few extra goodies and their price in store is unbeatable elsewhere.

As a point of note, Amazingribs.com (where I got a bunch of links from up above) has always been a great resource. When buying a pellet smoker, check to make sure you're getting the latest model (that may not be a concern with non-pellet smokers.. but pellet smokers seem to change technology every few years)

Recently got a Blackstone 17" flat top griddle in addition to my little double burner stove. My grilled cheese and quessadilla game is next level now.

found 'em

http://smile.amazon.com/gp/product/B00CHO64NE/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

I bought these for McDonald's because I cleaned the grill a lot and was prone to burns. I can stab myself in the hand with these fuckers on and feel nothing. Can lean on a hot grill too.

These?

Do they get hot enough for a good sear?

Is it safe to cook on aluminum?

Setting it up.
Where to buy.
How to build your own if you dont want to spend $90 on bent sheet metal

Dragon Knuckle is the brand name. Many others that are probably just as good for about half the price.

There are no new ideas anymore

It's probably not showing because it appears to be currently unavailable.
Another poster has made it with the same device (see photos) in this thread.

Yeah it's really only best to do this to get the egg up to temp quickly prior to putting food in (E.g. 6-700 degrees for a pizza). They sell a bbq dragon (http://www.amazon.com/BBQ-Dragon-Charcoal-Supercharger-Fireplaces/dp/B00FPZY92A) for this purpose, but a hair dryer does the same thing. Gets you up to temp in 10-15 mins rather than one hr.

Noice! I grew up going to Mountain Mike's every weekend and dumping my entire allowance into their TMNT: Turtles in Time arcade game. How's the land of 10,000 lakes treating you?

If you can get the hang of making the dough doing pizza at home is surprisingly easy and cheap. Plus everything tastes better when you make it yourself. Everybody should at least try it at some point.

I got a friend who swears by this cast iron pizza man: https://smile.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X

Personally I prefer a traditional pizza stone because I have bad luck with cast iron: https://smile.amazon.com/Unicook-Ceramic-Grilling-Resistant-Rectangular/dp/B06XGV3RS4/

One of these days I want to step it up and buy a Blackstone propane pizza oven but that's a lot of coin to drop on an outdoor cooking item I'll probably only use a couple times a year.

You can do a horizontal rotisserie over a fire no problem, you'll just want to make sure you've got multiple tines going through the meat stack. A single spike like a verticle rotisserie will just spin in the middle.

https://www.amazon.com/dp/B010AHHZ3M/ref=cm_sw_r_em_apa_Hc50AbG9H7290

I recently got a brand new Coleman stove but I just found this griddle and I want it soooo bad. If you're cooking for 10+ it might come in handy

https://www.amazon.com/dp/B0195MZHBK/ref=asc_df_B0195MZHBK5372281/

Edit: had to replace my old stove after my last attempt to "go camping"

Ich wohne in den USA und hab keine andere Wahl. Ich habe dieses Gerät für $45 gefunden und nach etwas Ausprobieren kann ich echt respektabel Döner machen.

In den Staaten ist Fleisch extrem günstig, aber gutes Brot zu finden ist fast unmöglich- ich benutze Tortillas als Dürum-Ersatz - sind aber nicht ganz richtig. Ich muss lernen, wie man Flasdenbrot bäckt.

Aber die Kosten:

• 2kg Hänchenbrust: ~$7
  
  
• Yoghurt (für Sosse und als Marinade): ~$2
  
  
• Gurke: $.50
  
  
• Knoblauch: $.25
  
  
• Tomaten: $1
  
  
• Kohl: $.50
  
  
• Zwiebeln: $.25
  
  
• Tortillas: $2 (10er Packung)
  
  
• Queso Fresco: $2
  
  
• Chiles - $.25
  
  ~$16 reicht für 10 Döner mit extra Fleisch (billiger ohne Queso Fresco Käse, schmeckt aber viel besser. Ich have auch Gemüse Döner probiert - ist auch nicht viel teurer.
  
  
• Plus Gewürze (teuer, aber man hat die schon wahrscheinlich zur Hand

Oven Glove / Grill gloves

This one was a bit more expensive than the other amazon options, but it had solid reviews.

Amazon sells gasket stuff.

https://www.amazon.com/dp/B017XZLZEO/ref=cm_sw_r_other_apa_QkCqzbA1F5X8P

Napoleon Gas Grill Round Rotisserie Stainless Steel Grill Basket 64000 https://www.amazon.com/dp/B078YCR3MH/ref=cm_sw_r_cp_api_i_0WOBCb5431G5A

For those interested, here's a pic of the inside.

Here's a list of my mods.

• Grommet on the side for probe access: So handy! The most useful mod. I used this titanium drill bit to create a hole large enough. It took me about an hour of sweating my butt off with the drill to make the hole. I feel like this mod is a must because if you use any kind of probe this will be a lifesaver. Constantly closing and opening the lid of the smoker with the wire in the way will eventually damage the wire. With this grommet bypassing the door entirely, you don't risk damaging the wire anytime you open or close the lid. If your hand slips when opening the lid and the lid slams down, it can CUT the probe wire! Lifesaver indeed.
  
• Lavalock Thermometers x2: I bought two of these for both sides. Tested them for accuracy with boiling water and they work pretty great.
  
• Lavalock Gaskets: I used these to seal the lid of the main chamber. It helps create a seal for lower smoke leakage.
  
• Clamps: These make 100% sure you are airtight when smoking. When used together with the gaskets, I get virtually no leakage from the main chamber. One annoying thing though is that the clamp installed on the side of the fire chamber can get in the way of you opening and closing the fire chamber lid. But, overall I'm happy with them, especially for longer cooks.
  
• High Temp Silicone Caulk: This is a MUST. The areas around the smoke chamber leak smoke SO MUCH. I've used it to seal around every nook and cranny of the fire chamber and it's done wonders.
  
• Water pan: Not sure if this counts as a mod, but it's just a simple steel water pan.
  
• Oklahoma Joe Firebox Basket: The reverse flow smoker came included with this. I think the regular Highland Smoker does not have it. In my opinion, it is extremely helpful in maintaining heat throughout your cook and makes the temperature fluctuate less.

https://www.amazon.com/Inkbird-Wireless-Waterproof-Thermometer-Li-Battery/dp/B07H4J1K8Z/ref=asc_df_B07H4J1K8Z/?tag=hyprod-20&linkCode=df0&hvadid=241944115878&hvpos=1o1&hvnetw=g&hvrand=6636841316751662180&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9025123&hvtargid=aud-864832253277:pla-599646020561&psc=1

This is one of the ones I have.. so you can use 2 or more probes. One would go on the grill grate and the other in meat/meats/ multiple spots on a particular piece of meat

This is the silicone stuff I usually use, if it helps

Some friends don't like connect thermometer with phone, this transmitter and receiver type will meet your need. Please use this if you can not go well with Bluetooth. This 1500 feet range thermometer allow you visit your neighbor when cooking.

Here you go - FireBlack34 for Big Green Egg SMALL MEDIUM & MINI 3/4 x 1/8 Black Hi Temp BBQ smoker Gasket 15 ft https://www.amazon.com/dp/B015DAI8K0/ref=cm_sw_r_cp_api_i_fzV4DbZ87BYG3

That’s the one I got. They have different lengths and widths to work for whatever grill. I went with 3/4”. The 1/8” you’ll see mentioned is the height of the material.

https://www.amazon.ca/Authentic-Shawarma-Automatic-Machine-Skewers/dp/B06VXCX3DT/ref=sr_1_4?ie=UTF8&qid=1504628132&sr=8-4&keywords=shawarma

Si puedes recibir cosas de EEUU hay mas baratos:

https://www.amazon.com/KeyTop-Household-Electric-Equipment-Vertical/dp/B010AHHZ3M/ref=sr_1_1?ie=UTF8&qid=1504628183&sr=8-1&keywords=vertical+broiler

I ordered this gasket for it. The old one had disintegrated long ago. I'm also considering getting a cast iron grate.

they come out awesome! recently I've been seasoning with JonesyQ Love Rub (been using that for everything since I discovered it), and cook over a full basket of coals (I don't scooch the coals up to the side or anything), with a medium-hot fire. need a hotter fire to get a nice crust.

the other thing I've been doing a lot of is wings on the joetisserie with this
https://www.amazon.com/gp/product/B078YCR3MH/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
just season them up (JonesQ Love Rub), and roll them over a hot fire for 10mins or so. they come out great

No, I have a gas griddle and kettle. Here is a link to the griddle, I am very happy with it. Plugging in small items into the power strip should be fine, but they do not recommend plugging in energy-heavy items like blow dryers and electric kettles since it could trip the breaker. That being said I think some people got away with it last year without tripping the breakers since it was colder than usual and the A/C wasn't working very hard.

Drill two holes in the lid just above grate level, one on the right and another on the left and add new thermometers like these DOZYANT 3 1/8" Larger Face 550F BBQ Barbecue Charcoal Grill Pit Wood Smoker Temp Gauge Grill Thermometer 3" Stem Stainless Steel RWB https://www.amazon.com/dp/B01H1FL2L2/ref=cm_sw_r_cp_api_i_hXBkDbD4K81RN

Price History

• Inkbird IRF-4S Wireless Remote Meat Thermometer for Smoker, 1500ft Waterproof   ^PureLink
  ReviewMeta: ★★★★✮ 4.5/5 from 30 valid reviews Warning - Has potentially fake reviews
  CamelCamelCamel - [Info] │ Keepa - [Info]
  
• Inkbird Instant Read Meat Thermometer, Digital Food Cooking Thermometer with   ^PureLink
  ReviewMeta: ★★★★☆ 4.2/5 from 71 valid reviews
  CamelCamelCamel - [Info] │ Keepa - [Info]
  
• Inkbird IBT-2X Digital BBQ Grill Meat Thermometer, 150 feet Wireless   ^PureLink
  CamelCamelCamel - [Info] │ Keepa - [Info]
  
• Inkbird IBT-4XP BBQ Thermometer, Wireless Meat Thermometer with Rechargeable Battery,   ^PureLink
  ReviewMeta: ★★★★✮ 4.7/5 from 20 valid reviews
  CamelCamelCamel - [Info] │ Keepa - [Info]
  
  _
  Price of a Pawn, value of a Queen.
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Yeah I also use a chimney for normal cooking. I think it would be way too hot for smoking if you light with the chimney.

Char broil makes their own diffuser which is what I have:
https://www.amazon.com/Char-Griller-6201-Smokin-Stone/dp/B009E8NATC

Do you have the smoking stone?

https://smile.amazon.com/Char-Griller-6201-Smokin-Stone/dp/B009E8NATC/ref=sr_1_1?ie=UTF8&qid=1465761524&sr=8-1&keywords=akorn+stone


The Akorn seems like it would cover both bases quite well. The only issue is that I've never bbq'd with charcoal lol.

You just MacGyver'd a bbq dragon. their clip seems a little more convenient though.

Get one of these badboys and eat like a king out on their patio area (if they have one). If they don't go to a nearby park.

https://www.amazon.com/Blackstone-Table-Top-Grill-Tailgating/dp/B0195MZHBK/ref=sr_1_3?keywords=portable+griddle&qid=1566998646&s=gateway&sr=8-3

You could also get an electric griddle to put in your room but most hotels do not want you cooking in your room - a fire hazard.

I've found that with my egg knock-off (Char Griller Acorn Kamado) the restriction of airflow is a good thing. The convection caused by the shape of these smokers is fantastic for cooking at high temps, and reducing the amount of fuel you need to use, but I suspect it's this very convection that's "grabbing" air from the vent on the top, and pulling oxygen down to the coals.

After I put the stone in place, I found that the temperature was MUCH easier to control.

It’s a cheap mod too, if you already have the stepper bit.

GrillGrates all day
GrillGrate Set of Two 13.75" (Interlocking) + Grate Tool https://www.amazon.com/dp/B002MAHRAM/ref=cm_sw_r_cp_api_i_uTDqDbZHXTX92

There ya go. $26

Here you are sir. Drill appropriate size hole?


Impresa Products 2 Pack Thermometer and Probe Grommet for Grills - Compatible with Weber Smokey Mountain Cookers and More - Compare to Replacement 85037 - by https://www.amazon.com/dp/B07BC4TYQ5/ref=cm_sw_r_cp_api_i_c8wIDb821MBNX

The River County 5" seems like a good replacement

https://www.amazon.com/dp/B017XZLZEO/ref=asc_df_B017XZLZEO5039330/?tag=hyprod-20&creative=395033&creativeASIN=B017XZLZEO&linkCode=df0&hvadid=167145798705&hvpos=1o1&hvnetw=g&hvrand=16335783961658169997&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9010941&hvtargid=pla-304998770550 I used this. And yea you need two packs

https://www.amazon.com/Resistant-Clobrieh-Mench-Protection-Flexibility/dp/B01N0ZMN59

Pretty expensive

I believe these are the gloves

https://www.amazon.com/Dragon-Knuckle-Resistant-Gloves-Mitts/dp/B01N37XZDJ

Check out the ones they're compared to. Same properties
https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.com/Resistant-Clobrieh-Mench-Protection-Flexibility/dp/B01N0ZMN59&ved=2ahUKEwie06Kj9-veAhUsxVkKHU-rCPYQFjACegQIBxAB&usg=AOvVaw3gGMF8rsVDLllk81jbHZB0

Lowes has a Char-broil rotisserie for $34.99

Other notables for under $50 (or near it):
Dyna Glo

Rotis pro

Griz'ly spit

Only Fire

and there is a bunch more.

https://www.amazon.com/dp/B06XGV3RS4

Dragon Knuckle

Gromet

Gromet https://imgur.com/a/LUm2luQ

Impresa Products 2 Pack Thermometer and Probe Grommet for Grills - Compatible with Weber Smokey Mountain Cookers and More - Compare to Replacement 85037 - by https://www.amazon.com/dp/B07BC4TYQ5/ref=cm_sw_r_cp_apa_i_CcXZCb1AF0HA6

Krylon K01618777 High Heat Satin Black https://www.amazon.com/dp/B000YQ0BNQ/ref=cm_sw_r_cp_apa_i_jjXZCb1MKDZCZ

If you arent concerned with technology, then by all means grab something like this guy. I bought one that I put in my WSM to replace the shit one that they sell it with. The probe is a little short so you may see temps 5-10 degrees different than they are at grate level but that's no big deal

Info | Details
----|-------
Amazon Product | DozyAnt 3 3/20" Larger Face 550F BBQ Barbecue Charcoal Grill Pit Wood Smoker Temp Gauge Grill Thermometer 3" Stem SS RWB
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.

Solve problems with both temperature keeping and smoker space ... http://www.amazon.com/Smokenator-1000-Hovergrill-Kit/dp/B0018DD2TE

I thought I did until I saw the price tag. I can live without it.

​

https://www.amazon.com/Napoleon-Rotisserie-Stainless-Basket-64000/dp/B078YCR3MH/ref=sr_1_3?ie=UTF8&qid=1550757377&sr=8-3&keywords=napoleon+basket

Answering a couple of questions: Zero ash because there literally are none once the coals are full orange. The chimney can be seen [HERE] (https://smile.amazon.com/gp/product/B01N7FO8F5/ref=oh_aui_search_asin_title?ie=UTF8&psc=1) and this is the FAN.

I filled the chimney about a 1/3 full with charcoal and with the fans assistance the coals were bright orange within minutes.

Because you haven't bought any? They exist.

So this exact thing on my knock-off is stripped. That disc is threaded and should screw back on. If it has been ripped off, chances are that threading is gone. What i did is apply a small ring of 550° heat resistant adhesive (glue). I bought this silicone based adhesive off Amazon and it cured in a matter of minutes. The glue was very inexpensive and I believe it was designed for gluing parts of a smoker back together.

I applied a thin-film with a toothpick, making sure to use just enough of the yucky-smelling adhesive around that threaded piece. The first time i did it, I hardly used any and that sucker didn't move for 7 months. Popped off once and this time i used the product a bit better.

Here you go: LavaLock https://www.amazon.com/dp/B01LRLELK0?ref=ppx_pop_mob_ap_share

Seconded. I don't have one but I've used one and I was legitimately shocked by how well it works. It seems so simple.

You won't get quite the capacity of a WSM but you can make up most of that by adding a Hovergrill.

If he is a griller: a grill light, grill gloves, an apron(goofy or practical), a nice cutting/serving board

Check this out at Amazon.com
LavaLock RTV 650 F BBQ Grill Smoker Sealer Hi Temp Silicon Adhesive 3 oz (2.8 fl. Ounce) https://www.amazon.com/dp/B01LRLELK0/ref=cm_sw_r_other_apa_i_EB8QDbNJXEBJD

And you can seal the corners where the sheet metal meet with this.

Thanks! Is this the deflector? https://www.amazon.com/gp/aw/d/B009E8NATC/ref=mp_s_a_1_3?ie=UTF8&qid=1519660334&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Akorn+deflector&dpPl=1&dpID=31CljtEArKL&ref=plSrch

I heard that about the temp being hard to drop -- I'll try to be conscious of that. I want to get it now so I'll hopefully have a decent idea by time summer comes.

Any probe you recommend? I have a thermapen, so set on the instant read.

Appreciate the advice!

Yes it works well. I had to use acetone to clean the surface before I stuck it on. This is the tape

It’s basically a clip on, electric fan. Wind + coals = higher temps for cooking. Check it out

I wound up with two of these and with the seals I haven’t haven’t experienced any leaking.

But I’m hoping for the some luck with my bird too 16 lbs estimated at 9hr 20 mins gotta start by 3 so I could have it done by noon

This is the stuff I used. Not as a replacement, but in addition to what came with my Akorn to seal it up. Worked well.

I purchased two of these and have been quite happy with the accuracy. I did the boil test and they were within a ~1-2 degrees.

Here Full disclosure I'll get a couple pennies if you use that link

I installed this tape: https://www.amazon.com/gp/product/B015DAI8K0/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

This One Isn't bad

As some added clarity since I use the same smoker, I ordered this and used it last weekend and it was amazing. I was able to get at least 6 hours of burn. I was making ribs so it only took about 5-5.5 and there were still unashed coals left. With it I can maintain a solid 250F.

I leave the stack damper/lid fully open. And I've insulated my doors with this. And for filling in around the seams, such as the stack or the firebox I purchased this. Those both will take about 24 hours to "cure" according to the directions.

Otherwise I think it's a solid entry-level smoker and hope you enjoy it!

P.S I know someone may ask if that charcoal cage was worth it and the quality is great, the inserts turn it into a snake method cage , and it feels quite sturdy.

I installed one of these last weekend and calibrated it to the probe temp at the grate. The iGrill2 wireless is great but its nice that I can just glance at this one from across the patio (at 5" diameter its pretty easy to see).

I have the same model and absolutely agree with everybody that said seal it first. Use the high temp rtv on the mating surface between the firebox and the smoker and the two pieces of the firebox. Then use the gasketing tape on both doors. I even went a step further and prep the surface with the flap disc on my grinder first. Lastly and I highly highly recommend start a large very hot fire in the firebox before you do any cooking and burn off the coating of paint on the firebox. You don't have to get it all off but most of it otherwise there will be a very noxious smoke coming off while you cook. I used a block of wood and scraped it off when it gets all melted to speed up the process a little bit.
https://www.amazon.com/gp/aw/d/B01LRLELK0?psc=1&ref=ppx_pop_mob_b_asin_title

https://www.amazon.com/gp/aw/d/B01F9FE60K?psc=1&ref=ppx_pop_mob_b_asin_title
Links to the two products I used

My dome thermometer doesn't work but I don't care because I have an Weber iGrill, 4 probe wireless thermometer. I use one for grill temp and the three others for meat temp. I bought the Cajun Bandit door because it looks and seals so much better. I was still losing a lot of smoke around the lid so I bought this gasket. All I did was clean the lip around the barrel and it sticks just fine. I also bought the grommet and drilled the hole for it. It's not necessary but I like it better this way.

Just a former dishie and not endorsing this particular product, but you want a vertical rotisserie grill similar to this one or this one. Has the added advantage that you can also use for doener and shwarma.

(Have one that works great and that was only 30 EUR through amazon.de, but I cannot find it on amazon.com)