Top products from r/BBQ

We found 149 product mentions on r/BBQ. We ranked the 545 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top comments that mention products on r/BBQ:

u/Chef_Brokentoe · 4 pointsr/BBQ

That price range definitely limits your choices, but you still have some options.

If he would be willing to go the electric route (some guys will be OK with this, some purists might not be) then I have had good luck with Masterbuilt products. Years ago I grabbed a simple Masterbuilt electric smoker to play around with and had a lot of fun with it and made some darn good food before I upgraded. Something like this guy would fit the bill at $250. Arguments about BBQ authenticity while going electric aside, these are super easy to use. No charcoal. No propane. Just add some wood chips and plug it in.

You could find a propane smoker for a similar price. Amazon has this one for less than $200. I've never used a propane smoker, but for what you are looking for it may be a great fit.

Finally the last thing I would recommend does go over your budget. So if that is set it stone you can disregard this one. If you are able to go above $250 you might want to consider going with a Weber Smokey Mountain. It uses charcoal for fuel and it takes a little more work than an electric or propane model. That said these things are popular for a reason. It will produce some fantastic, authentic BBQ. The version I linked is the $400 22-inch model, but you can nab the 18-inch version for $300. If you have the means and you think this is a hobby your husband could really sink his teeth into, I think this would be a great choice.

Regardless what you choose to go with I'm sure he'll love it and have a lot of fun making you guys some great meals. Good luck.

u/Darth_insomniac · 1 pointr/BBQ

For good smoke flavor, you want a smoker that actually uses some form of combustion as the heat source (which would exclude the electric one). I know there are folks that would swear by their electric smokers, I generally don't think the smokiness is intense enough.

Who are you buying the smoker for? Are they more of a set it and forget it type of person? Are they okay with constantly watching cook temperatures? Also, do you plan to do any grilling (ie. hamburgers, hotdogs, steaks, etc)?

Many of your cheaper smokers are going to be made with thin metal sheets & won't keep constant temperatures very well. I originally started out with a masterbuilt cabinet smoker with propane. If you get one of those, you can smoke good meals on it, but you'll need to watch the temperatures more often (especially if you plan to smoke in an area with anything more than a gentle breeze). You may find that you outgrow it pretty quick too. There are all kinds of tweaks you can do to it to get it to work better, but in total, they can add significant cost onto the base price of the smoker (and it might be better just to get a more expensive smoker to start with).

I'm currently using a pellet smoker (which I love) as I like setting it and letting it go without having to worry too much about how it's cooking. Smoke flavor isn't quite as strong as if you were to use wood or charcoal, but it's acceptable to my tastes.

Since you're in Canada, you might consider investing in a Kamado-type grill. I haven't used one myself, but have read that they're quite versatile and the ceramic wall construction can retain heat and cook quite well especially in colder climates. Many youtube videos seem to show that they make excellent smokers as well, and I saw some on amazon which appear to be within the price range you indicated If you go with one of the other types of smokers, really consider getting one with thicker metal construction to make sure your cooking temperatures stay more regular.

I did start out with a masterbuilt (kind of did what you did and went with an initial google search), but it really wasn't optimal for my cooking environment (I get very brisk autumns and cold snowy winters where I live) and I outgrew it really fast. Hopefully you'll get a good grill/smoker for your situation and not have to end up spending more money later. Are you buying today or tomorrow morning? Also are you planning on mostly smoking meats, or do you plan on cold smoking things like cheeses?

u/phatalphreak · 2 pointsr/BBQ

First off, you can grill on anything, a cheap $30 grill from Walmart will make a steak taste as good as anything else if you know what you're doing. Smoking is a little different but if you want to keep the cost down, I got a smoker from amazon for Father's day that was less than $150. After some sealing along the edges it's an excellent smoker. Some of your questions are a bit vague, a lot of it depends on what you're cooking. I do pork butts for competitions and the general rule of thumb is to cook low and slow, about 250 degrees is your sweet spot, for about an hour for each pound of meat. Once you get an idea of how your smoker handles you will know how often to add fuel and check the temperature. There are plenty of great meat thermometers available everywhere that link with your phone through Bluetooth and you can set it to alert you when the temp drops too low. Really it comes down to what you want to cook. Every type of meat has an ideal time and temp and even wood and type of cooker. I smoke ribs on a 50 gallon drum grill with hickory wood. I do my butts on a box smoker with maple wood. This is what I use for most of my smoking Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker with various woods mixed with charcoal based on what I'm cooking. I use a separate plain barrel grill for every day grilling. I'm just one guy telling you what I use. There are a lot of ways to burn meat and I think at the end of the day you should go with what works for your budget and skill. If you're just getting into it and want to learn, get a cheap $100 smoke box. This is a great book that will teach you all the basics of cooking any type of bbq The Barbecue! Bible . This is a great subreddit that always has a lot of good cooks showing off really good stuff so I'm sure you will get more advice, but this is my advice, I learned from a man who's won a lot of contests but I still bought that book and try to learn from many sources. Pm me if you want more specifics but it's going to come down to what you want to cook that determines how you go about doing it.

u/Prospero424 · 3 pointsr/BBQ

I'll second the recommendation for starting out with a Weber Kettle 22" for your first smoker if you're looking to get started doing charcoal smoking. It's the most versatile outdoor cooker you'll find for a reasonable price and it won't fall apart on you even if you abuse it, unlike others. Also, parts and accessories are far, FAR easier to find for it than any other cooker.

You can fit a full brisket or a full rack of ribs (or two) on it as long as you're careful and you rotate at least once during cooking. It has enough space to feed family and friends. You'll only need a larger smoker if you're regularly cooking for large groups of people (10 or more).

It will also use less fuel than a larger smoker like the WSM (which I also own) and it's easier to maintain temps as long as the seal on the lid isn't wonky.

If you maintain a low temperature like 225, you can get 6-8 hours out of the initial load of coal you place in the unit at the start of cooking. To give you an idea of the difference: this amounts to about a 1/4 to 1/3 of a large bag of Kingsford blue on my 22" kettle but almost an entire bag on my 22" WSM for the same duration.

Here's the exact setup I would suggest for starting out for your first few years of learning this craft:

Weber 22 inch Original Kettle - $99

Hinged, Heavy-Duty Cooking Grate (Hinges are crucial for adding charcoal in the middle of a cook and this will last quite a bit longer than the grate that comes with the vanilla Original) - $20

Slow 'N Sear smoking kit (Not 100% necessary but does make the heat way less direct, which is a very good thing when smoking)) - $90

IQ110 Automatic Temperature Regulator (Also not 100% necessary, but almost eliminates the need to tend your vents when smoking) - $140

Thermoworks Smoke (do NOT cheap out on your thermometer! Get something cheaper and you will just wind up constantly replacing probes due to them reporting false temps. You have been warned!) - $100

With this setup, you can turn out BBQ every bit as good as you can on anything short of a full-on log-burning offset smoker with just a little bit of practice, and you won't have to "baby" it. You just dump more charcoal in every 7-9 hours (depending on desired temps, wind, and leakage).

And if you decide to go with a WSM or other charcoal smoker down the road, the latter two items (temperature regulator and thermometer) can be moved over and will work just as well with it.

Even though I love love love my WSM, I find myself still using my Kettle quite a bit when I'm just cooking for myself, my immediate family, and/or one or two friends. It's just more efficient and less of a hassle.

Hope this is helpful!

u/Kalahan7 · 7 pointsr/BBQ

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.

u/tilhow2reddit · 3 pointsr/BBQ

Take some precautions. Don't pour burning coals directly onto the deck, keep a water hose or fire extinguisher handy, don't setup the grill against the house. (Unless the wall is brick... but even then, I'd have my reservations)

Since you're aware enough to even ask the question beforehand I'm sure you'll be cautious enough in practice that this shouldn't be a problem.

Here's what I'd recommend to get started:



Chimney Starter

Fire Starting Cubes


I know, the grill looks cheap, and boring, and it doesn't do anything fancy, and you're absolutely correct. But the pure simplicity of this grill is it's brilliance. It does everything a good grill should:

A.) Contain fire

B.) Control Airflow

Seriously that's what a good grill needs to do. The airflow controls the temperature, and the temperature controls how your food cooks, and will change depending on what you're trying to cook. Also this grill will last as long as you're willing to take care of it, and all the pieces are replaceable, and easy to find. So if something does break, you can buy a new one, and swap it out in a few minutes. Then there are accessories galore for this thing. Google "Weber Kettle Accessories" you'll see. (Full disclaimer, I'm an Akorn fan all day every day, but I went through several iterations of gimmicky grills before settling on the Akorn, and for anyone starting out, I'd recommend getting either the kettle or the Akorn. The kettle has more accessories, and a larger cooking surface. The Akorn is a more capable smoker right out of the box, and needs fewer accessories. You weren't really asking for a recommendation on a grill, or a comparison of different grills, so I guess I got off track a little, but I've written this much now, and I'm not going back.)

tl;dr - be smart. you'll likely be fine. don't fry turkeys indoors.

u/Litigiousattny · 1 pointr/BBQ

offset smokers are not that easy to learn on, especially if you are trying to run it on sticks only (no charcoal), and a good pit requires a lot of steel which makes it heavy, expect 600 pounds and expensive - look at spending 900+ on a good offset smoker. with all of that said, they do offer a lot of space to cook on if you are intending to cook for large groups.

BGEs are more versatile and offer a cooker that can grill, smoke, and make really good pizzas. they offer less cooking area, but more than enough to cater to a family gathering. expect to pay 800- 1k for a large to xl BGE.

I would definitely look at the Weber Smokey Mountains (probably the 18" version). For $300 you get a smoker that can create world class bbq, has a cult following with a lot of people that can offer you specific advice and suggestions, and is portable. If you have a SO, they might appreciate the smaller monitary investment, and the smaller footprint.

also check out this review by a bbq grand champion

good luck

u/speakajackn · 1 pointr/BBQ

Smoking can really be broken down into a couple different things.

  • Building/maintaining a fire to provide a consistent temperature
  • Butchery, removing silverskin and unnecessary fat from your product
  • Seasoning - a great place to start is as simple as it gets, Salt and Pepper. A great cut of meat can stand on it's own without adding 30k different spices. I'm a huge fan of the dry brine method, which is where you salt whatever cut you're doing 12-18 hours prior (obviously excluding products that don't require being salted, like sausage), and allowing it to dry age in the fridge. This provides a dry exterior which lends to creating a nicer crust.

    I would highly recommend starting off with a small/inexpensive cut of meat, and working up. Top Round is a great choice. Pork Chops, Polish Sausage... get those down and move up to a rack of ribs, or a pork shoulder. Once you're confident with those, move on to a Brisket.

    Once you're happy with those results then try different things like injections, various spice rubs.

    My preferred books are:

    Franklin BBQ - A Meat Smoker's Manifesto & Meathead: Science of Great Barbecue and Grilling
u/Astrocragg · 1 pointr/BBQ

Long story, but I had to leave my cinder-block pit behind due to a move, and wanted something quick and cheap to work for a year or so. I bought one of these: Dynaglow Offset.

It's cheap metal, it leaks smoke, but I've actually had great GREAT results with it. The firebox has a vent intake, and the top has a secondary vent. Since it's cheap, you need to keep an eye on it, but once you have the hang of things it'll cruise at 225, 250, 300, without a problem.

Capacity is good, except the box is actually kind of shallow. I've had issues with longer cuts of ribs, but you can wiggle them around.

I've been running it pretty hard, in South Florida weather for six months and it's still in good shape, despite the cheap metal. I'd recommend it.

u/ktululives · 3 pointsr/BBQ

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

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

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

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

u/mikeTRON250LM · 2 pointsr/BBQ

Glad to help. I wish I had an in real life mentor because that's the way I prefer to learn, but the book was a great substitute.

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons

My recommendations for my friends wad to follow his book in order. Do each chapter at least once. Then feel free to go crazy on the internet as there is a LOT of good (and conflicting) information.

He also has a second book out now as well that covers brisket among other things.

Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing

I liked his book because he doesnt really focus on temperature of anything, just a clean burning fire and the feel of the meat when it's done.

u/zataks · 5 pointsr/BBQ

I think you should consider a kamado cooker. The entry level kamado is the Akorn by Char-Griller and it can often be found on sale at big box stores--HD, Lowe's, Target, etc.

You'll use charcoal with wood chip/chunk for smoking in it. Access to the fuel source while cooking is not direct, you have to remove your grate. But that said, there is often little need to access the fuel while cooking because it is very efficient. You load it up with fuel and chip and control the burn with a top and bottom vent.

I have smoked a ~17 lbs brisket on it whole; also done 2 pork shoulders at once; another time 2 racks of spare ribs at the same time. I had to cut it up the time I did a fully pork belly.

My wife loves the pizza I cook on it and it makes the best steaks I've ever made because I can sear them at 600°F+.

It's a fantastic unit for the price and is incredibly versatile and efficient.

All of that said, I intend on building a dedicated stick burning smoker in the coming years (once we move to a house from condo). But the kamado will still have a place in my cooking tool set; it's so easy and efficient.

u/alaorath · 1 pointr/BBQ

I use a dual probe thermometer.

This one actually. The grill probe is great at keeping a constant temp at the meat.

One caution: I would strongly suggest wrapping both wires in foil. I had an accident when a piece of applewood caught fire and the flames melted the meat-probe. Now I wrap both wires in a layer of heavy foil.

The receiver has a display which is great for being near the smoker, and the remote has a great range. The wires are about 3 feet long - which should be long enough to get it away from the heat somehow.

Your millage may vary, but I found the features (and price) of that unit right up my alley. Good luck with the smoke, sounds delicious.

u/mpmontero · 1 pointr/BBQ

What kind of thermometer did you buy?
The only dial thermometer that is somewhat accurate is a tel-tru.

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.
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.

u/huxley2112 · 1 pointr/BBQ

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!

u/Raijer · 4 pointsr/BBQ

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](, 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.

u/TomNJ · 1 pointr/BBQ

Here are my notes:

These Weber charcoal baskets are awesome. Not necessary, especially if you use the snake method, but these things made it so easy.

I used way too much charcoal. I went with a full chimney. Should have used a half. My fire was too hot, especially when I added my chunks. Less charcoal for sure next time.

It may not have been evident from the picture, but there's about a half gallon of water in that foil pan.

I love pork roast. It's a great piece of meat. I rubbed it the night before with Deez Nutz from Meat Church. Next time I'll also brine it. This piece of meat cooked quickly, so the brine will definitely help give it flavor. As mentioned above, my fire was a little too hot. Lower temps and maybe another hour of cooking will definitely add smoke penetration and flavor to the meat while not making the cook too long and annoying to do for a quick weeknight dinner.

Sorry about the photo format. I downloaded these from my Instagram story.

u/jvreeland · 3 pointsr/BBQ

I am partial to the WSM and think it really is the best bang for your buck. I have had the one I use regularly for nearly 5 years without problem.

Temperature regulation is easy on the WSM and allows you to do overnight cooks with ease. With the new 22 1/2 inch WSM you have a huge cooker for a good price. Plus, its $29 cheaper which allows you to get the Maverick ET 73 and your first set of ribs and charcoal for the cook.

u/w3rty · 2 pointsr/BBQ

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

u/Funksultan · 2 pointsr/BBQ

Well, I hate to be that guy, but since you asked about BGE, and everyone is chipping in with Kamodo Joes (which are great), I'll throw my vote in for the Char-Griller Akorn.

I'm cooked on all 3 of these grills, and honestly, the results/ease are exactly the same. The Char-Griller can usually be picked up for $250 on sale, and is easier to move around if needed, so it's been the choice for smaller competitions our team does, when we're not hauling around the stick burner.

You can find them anywhere and honestly, there's no downside to picking one up, using it for a few months/years, and then deciding you really want one of the two "luxury" models.

IMHO, there's just not much more to be said for the different styles. Perfect heat and smoke management are available on all.

u/JU57_MY_0P1N10N · 2 pointsr/BBQ

I have a Flame Boss 300, its amazing.....keeps my KJ within ~3F of the set temp. A little pricey, but well worth it.

You can get a Thermopro TP20 with the clip to mount a probe to the grill, and a meat probe for $50

As far as your question, you can....just be mindful of where you are taking your reading. Don't use internal walls or the heat deflector, to get a good reading youd need to get it from something on the grill surface, or if you are doing indirect, maybe a drip pan or something right under the grill (I use a 16" cast iron skillet as a drip pan, sitting on my accessory rack in my KJ)...its far enough above the heat deflector and close enough to the grill that I feel comfortable with the reading

u/BigRedsBBQ · 2 pointsr/BBQ

An 18" WSM was my second smoker when I got into BBQ. Everyone will have a different opinion but for me leaving the top vent completely open and controling temps with the bottom vents worked the best. I highly recommend "Low & Slow" by Gary Wiviott. His instructions in the book are specifically on offsets and WSMs.

u/Meta4X · 3 pointsr/BBQ

You can pick up Weber's charcoal baskets for $15 and they'll last for years. They also help stack up your coals to get them closer to the grilling grate, giving you a super-hot sear zone and a clearly defined indirect heat zone. You can find them here:

I use them for everything. Using a KettlePizza, I get the grill to well over 900° F and my charcoal grate is straight as an arrow after years of abuse.

As /u/mytummyaches pointed out, the Slow n' Sear serves the same purpose, albeit at a much higher cost. That said, it also gives you the ability to do some excellent low-and-slow cooks, which is worth the cost of admission if you're into that sort of thing.

u/NibbleMeThis · 2 pointsr/BBQ

For slicing, my go to is a Victorinox 12" with the Fibrox handle. It's easily my favorite slicer for slicing brisket, pork bellies for bacon, and things like that. (

For prepping brisket and just about any BBQ meat, you really want to get a good boning knife. You can buy expensive ones but my favorite are the ones that meat cutters use - plastic handled boning knifes with a flexible blade. They make trimming briskets, butts, ribs, and chicken go quickly. (

u/jayhawk73 · 3 pointsr/BBQ

The cookbook Smoke and Spice has a great recipe for a knockoff of Big Bob Gibson's sauce.

Alabama Great White Sauce:

1 Cup mayo (real stuff not miracle whip)

2 tablespoons vinegar (preferably cider)

1 tablespoon coarse ground black pepper

3/4 teaspoon of salt

pinch or two of onion powder

pinch or two of cayenne

*Whisk all ingredients together and you're all set. Use it as a dipping or basting sauce for pretty much anything.

I liken it a lot to a southern ranch dressing.

u/beer_madness · 1 pointr/BBQ

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.

u/paulodelgado · 1 pointr/BBQ

I bought this book when I started.

I know it sounds kinda silly but I loved the basics

  • getting a great long-lasting fire
  • rubs

    I also started with the WSM so this worked well for me but its not restricted to the WSM.
u/cmcintyre3600 · 5 pointsr/BBQ

Smoke and Spice by Cheryl Alters Jamison and Bill Jamison. This is a true BBQ/smoking book that lays it out in clear language. There's great recipes, tips, history, and notes of interest. Most of the recipes are traditional, but there are a few more adventurous combinations.

u/j00jy · 5 pointsr/BBQ

If you absolutely have to stay under $50 then go with this..

If you want to spend a little more get this one...

I own that first one and i've never had any problems with it. It's the older model (that's why it's cheaper) but the thing has been rock solid for me. You cant go wrong with Maverick. They're commonly recommended for a reason.

Whatever you choose make sure it's a wireless one. I can sit my ass on the couch and watch the game and know exactly what's going on outside. It's great!

u/aetheos · 1 pointr/BBQ

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.

u/Baconist · 6 pointsr/BBQ

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.

u/ferrisnox · 1 pointr/BBQ

Chargriller Akorn. Its a three layer steel insulated Kamado. Very efficient on lump charcoal and can do anything a grill/smoker/kamado can do. Its much lighter than ceramic and you can rest your hand on the outside at temps above 500 degrees. Usually you can find good deals at Walmart,Lowes, etc...

u/seattleque · 4 pointsr/BBQ

I'm fairly "old school" in (most of) my BBQing, in that I don't use any temperature controllers, Gurus, or anything like that. Just my WSMs, charcoal, and wood.

Some things that I use regularly: Spice grinder (for making my own rubs); injectors; disposable cutting boards - these are awesome when working with raw meats, or with a big party and you don't want to mess with extra clean-up; my granton slicer knife.

u/rcg18 · 1 pointr/BBQ

I can go first:

$27 - Digital meat thermometer, very useful...not necessary if you've got a wireless thermometer already but very good if you don't - Amazon link

$15 - Bear paws - good for making pulled pork. Amazon Link

u/wzl46 · 1 pointr/BBQ

I don't know much about gas smokers other than this one, so if it's a gas smoker you want, I can't help.

However, if you are looking for a general recommendation, I would go with a WSM. It's what replaced my gas smoker, and I have been happy with it over the last 4 years since I got it. To make things easier so that the smoker doesn't have to have a babysitter, I also got a temperature regulator which allows overnight briskets as well as sleep.

The price is a bit steep for each of these, but it has been well worth it because of the end product.

u/Silencer_007 · 0 pointsr/BBQ

I own and use the Maverick ET-733 (

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.

u/kraegg · 9 pointsr/BBQ

Weber Smokey Mountain

I think the Amazon rating says more than I could. But I actually have an electric Masterbuilt smoker because I'm in an apartment and fire codes limit my options. It's still great, and definitely the easiest option to use. But I'd still prefer a WSM if I could get one.

u/cmcgalliard · 2 pointsr/BBQ

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

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

u/Fistan77 · 1 pointr/BBQ

I personally started smoking on a Masterbuilt Electric Smoker ($150 to $180 at a Lowes Home Depot, Wal-Mart). You never have to worry about temps, they seal well, and its cheap to experiment with chips and recipes on. I eventually outgrew it after a couple of years and picked up a Pit Barrel Cooker, knowing more of what I actually wanted and would use. I kept my Masterbuilt and now use it for Jerky and light smokes, like fish and fajita meats...might want to check it out. That Masterbuilt put out some pretty kick-ass shoulders and ribs and it was frustration free for the most part.

This is very similar to what I have....just a few years older: $134.

Also, they make a cold-smoke add on for $50, I plan on picking up for it in the future.

u/[deleted] · 5 pointsr/BBQ

Just get a Smokenator. I have one and it works incredibly well. So far I have used it to smoke brisket, pork shoulder and two whole chickens.

Edit: If you go with the Smokenator, you'll definitely want to pick up a hinged replacement cooking grate like this one. It makes loading charcoal and wood and refilling the water pan much easier.

u/monkeysareeverywhere · 2 pointsr/BBQ

I bought this one. Not much frills, but it does everything I need for a great price.

ThermoPro TP-08 Wireless Remote Digital Cooking Meat Thermometer.

u/Jwhartman · 3 pointsr/BBQ

I have really enjoyed my Masterbuilt Electric Smoker. Just be careful buying something like this if he hasn't talked about specific brands/methods of cooking. You don't want to spend a ton of time/money/effort buying something different than he was planning on using.

u/saltman241 · 1 pointr/BBQ

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

I've gifted more of these books than I care to remember. Any time a friend or family asks "How did you get so good at making BBQ?" I buy them this book and say start here.

u/shitty_username · 1 pointr/BBQ

You know what most people don't do? Tap it when you want to take a reading. I'm a calibrator and temperature is one of my specialty areas. You have to tap it and you'll be suprised at how much some move. Anyways, the freeze method is better then the boiling method. A lot of inaccuracies can be attributed to the boil elevation, immersion depth, and how close are you to the burner or metal sides of the pot your boiling in.

Just buy one of these for $20 and you're good (I calibrated mine at work and it met manuf stated accy, which is comparable to the over priced thermapen):

u/SadFaceSmith · 5 pointsr/BBQ

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

u/Winning_MaSheen · 1 pointr/BBQ

I have both the Maverick et-732 and the thermpro tp-08s and I prefer the thermpro.

Easier to set up and cheaper. I haven’t had any wild readings.

$45 on amazon and it looks like there is an 8% coupon available right now.

u/curtissimpson · 1 pointr/BBQ

A lot of people have recommended the Kamado. Another user suggested the Weber Smokey Mountain. Would you still recommend the Kamado over the Weber?

Because it's my first smoker, I don't want to spend too much. I found this off amazon and was curious what your thoughts were on it.

u/sharpy1337 · 1 pointr/BBQ

Pretty sure I have the 18 inch -

It has 2 grates, I can easily fit 5-6 racks of ribs. I've had 2 pork butts and a brisket. Rib racks save a ton of space too, but I've never cooked more than 3 racks. Edit- sorry meant to reply to your comment.

u/matbiskit · 1 pointr/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.

u/iconic2125 · 1 pointr/BBQ

I just got a Daniel Boone non WiFi last weekend and am using this to monitor temps. Seems to work pretty well so far.

u/noinety_noine · 1 pointr/BBQ

I'm a big fan of this book:

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons

u/snarlylemur · 7 pointsr/BBQ

Weber Smokey Mountain 18.5 is probably your best bet at that price point. They have a long cooking time

u/CptnKickass · 2 pointsr/BBQ

Dyna-Glo DGO1176BDC-D Vertical Offset Charcoal Smoker

And I love it

u/ExpandingGirth · 1 pointr/BBQ

+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.

u/High_Speed_Chase · 2 pointsr/BBQ

Buy Meathead's book.

Meathead: The Science of Great Barbecue and Grilling

u/TX727 · 6 pointsr/BBQ

Nice job on the brisket, and I'm sure you'll be doing more, so a suggestion I have just as an investment would be to get a Granton slicer.

u/squired · 1 pointr/BBQ

Ok yeah, those aren't accurate at all. I bet you're fine and the readings are just off. Realistically, each grate is typically 10°-20° apart, just FYI.

Instant read thermometers are more for grilling. For smoking, you need something like this. One probe goes on the grate next to your food (smoke temp) and the other goes into the food. For ribs, you my use the smoke temp and bend test.

All that said, if you get a better reading and you're still way too hot (I highly, highly doubt it), the next step is to get lava rocks and place them under your coils. They will absorb much of the heat and level it out.

Lastly, if even that fails, you need a rheostat to lower your power, or use a really long extension cord so less juice makes it to your smoker in the first place.

u/BoogityBoogityBBQ · 1 pointr/BBQ

Looks like you also have this

Looks like the same specs, (heck the guts may come from the same Chinese factory).

u/Dethist · 1 pointr/BBQ

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

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.

u/kevie3drinks · 1 pointr/BBQ

it's got everything, not really recipes, but a sort of "How to live the bbq lifestyle, how to make a pit, how to pick out meat and trim it, building the best fire, types of wood, etc.

u/gtmanfred · 1 pointr/BBQ

It was actually just an ambient temperature probe. We just sat it right behind the ribs so that it would be close to what the temperature of the ribs cooked.

That is the one I got. It appears to be a rebranding of this one.

I have heard that this is also a good one

I didn't use the food thermometer because I wasn't really concerned with the temperature because I was able to keep it low enough on the grill to get a good smoke going. I kept it between 240 to 280 for most of the smoke.

I only had to use the bend test to figure out when they were done.

u/tatumc · 1 pointr/BBQ

The Platinum has a heavier, sturdier frame, thermometer in the lid and two side tables with tool hangers. I love mine. The side tables alone are worth the extra money.

As for the trays, this is what they look like. They are just a neat and contained way to hold the coals. I only use one if I have space constraints, but usually two if I am smoking and have room. For regular grilling I normally don't use the trays.

You will also need one of these and some of these.

u/Cdresden · 4 pointsr/BBQ

Smoke and Spice by Jamison & Jamison, and Mastering Barbecue by Stines. Steven Raichlen also has a couple good books.

u/cubicleninja · 3 pointsr/BBQ

Either build an UDS or save the money for a Weber Smokey Mountain. Just my 2 cents.

u/BootlegBuffalo · 1 pointr/BBQ

I agree with above comments on being able to smoke on these. I honestly use my Weber kettle more than my WSM. Pick up one of these bad boys and don’t worry about adding a thermometer to the grill itself (they aren’t as accurate anyways because they’re positioned at the top-where all the hot air is). ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer You can put a probe in the meat and one on the grate and bob’s your uncle. Made many a fine Boston butt/rack of ribs on my kettle. You did good.

Forgot to mention-set it up indirect. I bought the Weber charcoal baskets to hold the charcoal. You’ll also want one of those grates where the edges lift up so you can add coals on a longer smoke. Weber Hinged Cooking Grate

u/PatZaglich · 1 pointr/BBQ

Try craigslist. I was able to pick up an 18.5 for $150 this spring. Make sure to set up alerts though. They never lasted more than a day in my area.

According to camelcamelcamel the 22.5 has not been on sale on Amazon since the end of 2011.

u/thatoneguystephen · 2 pointsr/BBQ

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 ( 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).

u/drink_all_the_beers · 4 pointsr/BBQ

Consider Meathead's (from book.

I got it for Christmas and it does a good job of explaining things in a simple, straightforward and organized manner.

u/Phriday · 3 pointsr/BBQ

The chimney part in Photo 2 is one of these. It is a way to light your charcoal without having to use the lighter fluid that everyone is hating on. I bought 2 of them when I bought my grill, and I consider it a must-have accessory. As for tutorials, is widely considered the online bible for grilling and barbecue. Good luck and post some photos of your food!

u/dustinyo · 1 pointr/BBQ

If this is the price range you're looking at, then you simply cannot do better than the Weber Smokey Mountain. Trust me. Spend the money now and you won't be sorry.

u/TipMcVenus · 2 pointsr/BBQ

Mine came with the bigger grill, which was a gift. You can find Weber products at most Targets, Home Depots and Lowes. Or order offline Here

u/jasonvorhees · -1 pointsr/BBQ

I don't like your knife, get this or this. Highly recommend the Dexter. You could one slice that.

u/rhytnen · 1 pointr/BBQ

It looks like I was wrong about the price but here is mine.

You can get these in the $30 range but typically with just I probe or something like that.

I personally do not like the Bluetooth versions that talk to your phone because their range is so bad.

u/LayedBackGuy · -1 pointsr/BBQ

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

u/legalpothead · 5 pointsr/BBQ

I like a dual probe thermometer (example). One probe for the meat internal temp and one for the smoke chamber temp. For the smoke chamber temperature, I just lay the probe on the grate.

An advantage of having a wireless thermometer is that you can set alarms. So if either one of the temperatures varies outside a given range, it will alert you no matter where you are around the house. That way you'll know if the smoker needs fuel, if it's caught on fire, if the meat is almost done, etc.

u/gerawr · 1 pointr/BBQ

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.

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.

u/nate81 · 1 pointr/BBQ

I was thinking about getting the maverick because it comes highly recommended...but which one? this one or this one?

u/dsldrummer1 · 1 pointr/BBQ

One of these. It's so much easier to get charcoal started in one of these.

u/nugetsius1 · 5 pointsr/BBQ

What Weber do you have? The grill or the smokey Mountain smoker?

If the grill, you can purchase a hinged grate that you can simply lift the hinged section to add more charcoal.

u/dandanwalrusman · 3 pointsr/BBQ

Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker

I almost pulled the trigger on this one until I got a deal on a WSM. Seems decent for the price. Walmart has it for $150 I believe.

u/electrodan · 1 pointr/BBQ

I have an instant read like this that I use for everyday cooking. It's much faster and more accurate than the dual probe which gets used only in the oven or BBQ for things that cook for a longer time.

u/NotthatFLman · 1 pointr/BBQ

The older ThermoPro TP-08S is about $15 less than the TP20 and comes with an ambient heat probe with clip instead of two standard probes.

u/WorksIfYouWorkIt · 1 pointr/BBQ

Are you looking to manage the controls via your phone or portable device that comes with? Here's an option that's on sale today. Might be somewhat closer to what you're looking for and wont break the bank

u/berntout · 1 pointr/BBQ

In the minion method, you dump the hot coals on top of unlit coals. They may try to fall over onto your indirect zone, but it shouldn't be hard to setup.

If you have a weber kettle, this could come in handy.

u/sdguero · 5 pointsr/BBQ

Hey dude. I'm new to the brisket game too, but got it figured out by my third one. I've done about a dozen now and have made many mistakes, most of which don't matter that much (but I've also made critical ones like you did here). Reading your comments I have some tips. I will speak to your primary problems (too tough, too dry, and prolly not enough smoke).

Too dry:
You definitely crutched it too late. I crutch mine after 3-4 hours (i.e. right after when it's gotten enough smoke to build up some bark). The stall starts in the mid-130s, after that you are just losing moisture. And when you crutch, make sure you COMPLETELY seal the meat, don't want any moisture sneaking out. If i had the same rig as you, I'd probably just move it into the oven after crutching, leaving it on that grill isn't going to change anything after you crutch. Also, don't stick the thermometer into it until it's been crutched 4 or 5 hours. No sense poking holes in the foil that will dry it out sooner than needed. There is no good reason to poke unneeded hole sin the meat before it's close to done.

Too Tough:
You didn't let the internal temp get high enough after crutching. I did similar to you on my first couple briskets and they SUCKED! Now I don't touch it until it hits 203F, at least. I have let them go as high as 212F withuot major issues (like what I had on the ones that I pulled off too soon).

Not enough smoke:
There were no pics of the smoke bllowing out of your grill but obviously you have an issue generating smoke. I recommend one of these:
vs the hokey smoke pack tin foil stuff, the wood in those packs you took pics of looks like they'd make enough smoke for about 15 min (if they were burning right). Don't put the brisket in the "smoker" (your grill) until you have a good amount of smoke going. The initial "BAM!" of smoke that hits it when it first goes in in important. If you have a lot of smoke going (looks like you didn't at all), it should only need to be smoked for about 2 hours to get a plenty of smokey flavor.

Yeah your setup sucks, but I think you can make it work way better if you follow these tips. I have a decent vertical propane smoker ( and it makes things a lot easier for not that much money.

u/SpagNMeatball · 2 pointsr/BBQ

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.

u/bigbammer · 4 pointsr/BBQ

A tad over 8# shoulder. Rubbed down with horseradish mustard, pepper, and garlic. Lightly injected with cajun butter.

Put it on about 8:30 p.m. at 225°, with apple juice in the water bath. Did two rounds of smoke with Pecan chips, then let it go all night. Set the alarm for 200°.

Woke up to the alarm about 8:45 the next morning. Pulled it, and let it rest for about an hour and a half in foil. Pulled apart like a dream, and was moist throughout.

I found the MES30 local on CL for $80, missing nothing, without even a full season on the inside. I am a fire fan, but a man can get used to set it and forget it.

u/noFiddling · 1 pointr/BBQ

I'd suggest this one:

it's simple and does the job. I've had this exact one for about 2 years now and I've even traveled with it to friend's houses. Make sure you get it without the window but controlled digitally. The window will only let heat escape and it will get completely dirty after the first use and you won't be able to view in very easy.

I have even set this for an over night cook with a brisket. Started it at 8 pm and took it off at 11 am. All i had was a meat probe to check the temp and had an alarm set if the bbq was too low or the meat hit the correct temp.

u/infamousdx · 1 pointr/BBQ

Actually, here's the one I have - ET-73!

One for the probe and one for the meat! Sorry about the confusion.

u/Big_Gay_Mike · 5 pointsr/BBQ

How in the fuck has nobody said Smoke & Spice yet? It's a really balanced book, simple recipes, and literally nothing I've tried in it has ever let me down. There's a recipe for smoked beans in there that I can't recommend highly enough.

u/mazda_corolla · 1 pointr/BBQ

Check here for some ideas:

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:
    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!