(Part 3) Top products from r/BBQ

I make two of my own plus a garlic pepper blend I use as a base rub for most of my BBQ meats, but purchase 3 or 4 others that have a following on the competition trail, like Dizzy Pig or Smokin' Guns.

The best advice for making your own is to buy good spices online (storebought ones can be years old), and also check out Paul Kirk's book, it is very helpful in teaching you how to combine seasonings for your own rubs, and has good recipes too.

Got a slew of books, but as has already been mentioned, Amazing Ribs is my primary source for pertinent BBQ data. There is simply no better resource out there, print, binary or otherwise. It's my go-to for technique.

For recipes, I have a decent library. Here's just a few of my books: [Smoke and Spice by Cheryl and Bill Jamison](http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/1558322620/ref=sr_1_1?s=books&ie=UTF8&qid=1343976826&sr=1-1&keywords=smoke+and+spice0, Peace, Love and BBQ by Mike Mills, Big Bob Gibson's BBQ Book by Chris Lilly, Low and Slow by Gary Wiviott, Championship Barbecue by Paul Kirk, Real Grilling by Jamie Purviance, and few specialty books like Asian Grilling by Su-Mei. All excellent resources for recipes.

Congrats on the smoker! Here are links to the Maverick ET 732 and useful accessories:

Maverick ET 732

Maverick ET 732 6 Foot Chamber Probe

Maverick ET 732 6 Foot Food Probe

Note: Some have had success ordering these from Maverick directly, but I've not had similar success. Being an Amazon Prime member, I rely on them, hence the links.  If you wish to try ordering from Maverick directly, you should click this link in order to contact them.

I hope this helps you out!

EDITED: Fixed links per HardwareLust's note.

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 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.

The hinged cooking grate is a must. Smokenator is cool. I thought the KettlePizza was worth noting. And my friend loves his Rotisserie. There's way more toys than that for a Weber kettle though. Cast iron grill grates, tool hangers, etc. are available too.

"Modernist cuisine" has a real and interesting BBQ bias in every book. Evidently the cost of those books can be a deterrent to say the least. Harold McGee covers the chemistry of smoking and grilling but not necessary related to the BBQ equipment.

The main issue with barbecuing is that it is usually perform outside with natural fuel (wood and charcoal) and the smoke is generated from natural source too (wood). All these things are impossible to scientifically control even less reproduce (don't we all know that: "but honey I did the exact same thing last week. And it was good!").

Outside temp, air humidity, wind velocity, humidity content of charcoal and wood, surface to weight ration of combustible material, surface to weight ratio of smoking material, inside reflectivity of bbq and then apply all these variables to the meat itself and you know why BBQ is mainly an art and no so much a science.

And you know what: That's why it's fun!

I like this one because they are cheap, easy to clean, easy to use. I get 4 - 6 at a time. They won't last for years but at this price - who cares.

http://www.amazon.com/Cajun-Injector-Deluxe-Marinade/dp/B00005NUVV/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1334338586&sr=1-1

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

I've always had luck with Paul Kirk's Championship BBQ Book. Not just for competitions. Good all around BBQ book.

The Salt Lick is a famous BBQ place in Austin. Mediocre food and sauce (more about the experience) but I love their packaged dry rub because it doesn't have any sugar and it's spicy

https://www.amazon.com/Salt-Lick-BBQ-Original-Pack/dp/B005WDEV0K?th=1

I use this guy: https://www.amazon.com/Charcoal-Companion-Nonstick-V-Shaped-CC4057/dp/B0028Y4FKW/ref=mp_s_a_1_7?keywords=wood+chip+box+smoker+for+weber&qid=1574334869&sr=8-7


And yes, I soak them in water for an hour. Every two hours or so I push the hot coals to one side and reload with fresh chips.

I’ve been cooking my bbq like this for a couple years since we had kids.

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

Wood pellet grills are the way to go! You will love it. Just know that anything you can cook in your kitchen oven, you can do on the wood pellet grill. Check out this book: cookbook

I like all the books by Paul Kirk. His Championship Barbecue Sauces gives instructions on how to develop your own sauce and rubs. I think that is the second book I ever bought and it is sitting next to me as I type this.

http://www.amazon.com/Paul-Kirks-Championship-Barbecue-Sauces/dp/155832125X/ref=pd_sim_b_6

Skip the rubs/spices. Salt and pepper are the best. Check this book out: https://www.amazon.com/Prophets-Smoked-Meat-Journey-Barbecue/dp/0062202928.

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

Here is the proof, straight from Daniel Vaughn (BBQ Editor for Texas Monthly + author of soon-to be-released "The Prophets of Smoked Meat")

I think the thing to remember about Salt Lick is that it may make decent BBQ (not IMO), but it doesn't make real Texas BBQ. Especially like some of the places I or u/bartink posted

They have it on Amazon with free shipping. Seems a bit pricey.

http://www.amazon.com/Stubbs-9-Pound-All-Natural-Charcoal-Briquets/dp/B006OD7E06/ref=sr_1_3?ie=UTF8&qid=1451793197&sr=8-3&keywords=stubbs+charcoal

I recommend Paul Kirk's Championship BBQ Sauces. Worth every last penny, and has way more than just sauces. It's got seasonings, marinades, infused oils, curry powders, rubs, I mean, you name it, it's got it.

This is a shameless unaffiliated promotion, and I approve this message.

I don’t have loads of cash, but, any thoughts on this?

Mercer Culinary M13914 Millennia 14-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B005P0OIBM/ref=cm_sw_r_cp_api_i_P..UCbM148GC2

It seems to get good reviews, and ships to New Zealand.

This won't double your capacity but it will help you out with a kettle ... http://www.amazon.com/Smokenator-HG-Individual-Hovergrill/dp/B0038I9T6C

If you're planning on doing competition BBQ you probably do need to invest in a larger smoker.

I use my weber gas as a smoker when I don't feel like setting up my real weber smoker. Results can be nearly identical.

Take the grills off, and fold a heavy pie tin into a pouch and fill it with your smoking wood. You can also use something like this which is what I use now. Put this between your front flame bar and the front of the grill - high enough that it'll smoulder over a low flame.

If you have a weber gas grill, remove the other flavorizer bars for the other burners and place a large foil pan (heavy duty) over the other burners and fill 1/2 way with water.

Put your grates back on and take some heavy duty foil to build a little wall about 3" high and back far enough to block any direct heat from your front burner (or side flame bar if your grill runs that way) from hitting the meat.

Fire up just the one burner and figure out where 185-220F will be. When the wood starts to smoke and smoulder add meat. I can get a good 1.5 - 2 hours smoke - about the same as my weber bullet - and then real easy temperature control with the gas. I also use some heavy foil to plug some of the holes and spaces in my gas grill to contain more of the smoke. I've done 3 pork shoulders at once this way and the only difference is a slightly less smokey taste - otherwise nearly identical and easy to do.

I think it may have added a bit of spicy sweetness. We only put a thin layer of BBQ sauce on it (mixed with the apple cider vinegar to thin it out) so there was quite a bit of spice on these.

The biggest heat we got though was from the cayenne peppers in the rub we used. http://www.amazon.com/Salt-Lick-BBQ-Original-Pack/dp/B005WDEV0K

They have a basic kit which is just the sleeve, thermometer, and a pan for $140. That being said, it seems to have gotten good reviews.

Yes, that particular version is not. It's the 15lb bag you can get at Wal-Mart, Lowe's. etc.

This one is what is available on Amazon It is a 9lb bag.

Weber 6469 Original Rib and Roast Holder https://www.amazon.com/dp/B005LR6Z56/ref=cm_sw_r_cp_api_i_iKsSCbXK0311J

I could never afford the book, but I heard an interview with the guys who did this book http://www.amazon.com/Modernist-Cuisine-The-Science-Cooking/dp/0982761007 and they said it was more like one hour.

It's all about cooker temperature, outside meat temperature, and condensation. In the same way that water vapor condenses on a cold glass but not a warm one, smoke condenses on cold meat but not as much on warm meat. They were also talking about pork. I have murdered beef with smoke before, so I can guarantee that I didn't do it in the first hour, I needed some help in the subsequent 10 hours.

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.

Wow I'm kind of annoyed, I found them for slightly cheaper on Amazon yesterday and when I went to buy them today the price had risen to more than retail price from the manufacturer.

Amazon: Food Probe

Amazon: BBQ Probe

Maverick: Food Probe & BBQ Probe (comes with both in drop-down menu)

I think I'll try the stew idea.

its a scraper

I would always take one of these from Mercer!

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.

Char griller sells a firebox attachment I found a thread where they attached it to their brinkman pit.

You can replace the smoker box with this:

http://www.amazon.com/Char-Griller-2-2424-Table-Charcoal-Grill/dp/B003HFFVJK/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1451548600&sr=1-2&keywords=brinkmann+smoker+box

Just knock out the blank on the side and it should be a direct bolt up.

You could try buying a Hover Grill

Edit : or a couple of these

Kinda find of this one.

Here are a couple I'm thinking of checking out:

https://smile.amazon.com/Smokin-Myron-Mixon-Winningest-Barbecue/dp/0345528530/ref=sr_1_2?

https://smile.amazon.com/Complete-Wood-Pellet-Barbeque-Cookbook/dp/0757003370/ref=sr_1_21?

I've got this book pre-ordered.

The Prophets of Smoked Meat: A Journey Through Texas Barbecue

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.

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

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

No, it is a Weber Rib and Roast rack. Frankly it is way too big:

http://www.amazon.com/dp/B005LR6Z56/ref=cm_sw_su_dp

Based on your answers in this thread I'd buy the PK Grill then, quality unit, will literally last forever, especially if you get the stainless grate.

Should cook more than 12 burgers at a time, but if you need a larger cooking area there are other options.

https://www.amazon.com/gp/product/B00005KAXY

Reposting as other link was accidentally a ?ref