GrillPro 31840 Heavy-Duty Vertical Charcoal Smoker

!±8± GrillPro 31840 Heavy-Duty Vertical Charcoal Smoker

Brand : GrillPro | Rate : | Price :
Post Date : Dec 25, 2011 22:35:44 | Usually ships in 24 hours

The GrillPro Heavy Duty Vertical Charcoal Smoker features a 24 gauge welded steel 4.4 cubic foot cook box with 3 fully adjustable chrome cooking grids. Also features 12 stainless mean hanging hooks and porcelain coated steel water bowl and drip pan. The heavy duty cast iron smoker box features adjustable side and rear air vents for precision heat control and door mounted accu-temp thermometer for perfect smoking time after time.

• Heavy-duty charcoal smoker made of 24-gauge welded steel
• 740-square-inch total cooking area; 4-2/5-cubic-foot cook box
• 12 hooks; cast-iron smoker box; 3 adjustable chrome cooking racks
• Steel water bowl for adding steam; adjustable air vents; thermometer
• Measures approximately 16 by 14 by 34 inches

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Grilled Hangar Steak With Roasted Shallot Port Demi Glace Recipe

!±8± Grilled Hangar Steak With Roasted Shallot Port Demi Glace Recipe

Ingredients you will need for this dish:

1 6 to 8 Ounce Hanger Steak

3 Each whole shallots

2 Ounces of Port wine

2 Ounces of butter

6 ounces of Demi Glace you can find it at Whole Foods or Central Market

1/2 Ounce of Canola Oil

To Taste Salt and Black Pepper

2 Ounces of sugar

2 Cups of water

First you will remove the silver skin and the fat from the Hanger steak. You will then add the olive oil, and the salt and pepper to the steak and let hang out covered in the fridge for about 15 minutes or so while you are prepping the roasted shallot sauce.

You will take a small sauce pan and add the water, butter, sugar, shallots and bring to a boil. You will reduce the heat and let cook for about another 5-10 minutes. Take your steak from the refrigerator and pat it dry of most of the oil but not all. and add it to your grill. Cook it in a crossing pattern of 2 and 4 on a wall clock to give it the nice grill patterns. I would say depending on the thickness you will cook it about 3-4 minutes each side. You will want to serve this steak rare to a medium rare so it will be on the more delicate side for a tougher cut of meat. Once it is cooked you will remove it and let it rest for about 5 minutes to let the juices circulate back through the meat. while the meat is resting you will finish the shallot sauce.

You will then remove the shallots form the sugar water and mince them up. You wil take a new sauce pan, or clean the one you just used and add the Port, the shallots and the demi over a medium to medium high heat and reduce by half. When it is reduced by half remove from the heat. You will begin to cut your steak cross the grain and into about 1/4 inch slices and plate. You will then add your roasted shallot sauce. This is an excellent meal served with a starch of some sort such as a baked or fried potato wedges. Enjoy!

Grilled Hangar Steak With Roasted Shallot Port Demi Glace Recipe

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Grill Pro 31816 16-Inch Smoker

!±8±Grill Pro 31816 16-Inch Smoker

Brand : GrillPro
Rate :
Price : $69.34
Post Date : Dec 11, 2011 05:45:16
Usually ships in 24 hours

GrillPro's 16-inch traditional vertical smoker is the one smoker you need for perfect barbecue. It features a high heat enamel finish and charcoal access door. It has 2 - 16-inch diameter cooking grids and a lid mounted heat indicator, as well as a porcelain coated water and charcoal bowl.

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Char-Griller 1224 Smokin Pro 830 Square Inch Charcoal Grill with Side Fire Box

!±8±Char-Griller 1224 Smokin Pro 830 Square Inch Charcoal Grill with Side Fire Box

Brand : Char-Griller
Rate :
Price : $220.49
Post Date : Dec 08, 2011 05:07:19
Usually ships in 24 hours

The Smokin' Pro is a professional grade grill offering more features than many grills twice it's price. Used by professional BBQ'ers and backyard enthusiasts, it is the most versatile grill on the market. Cooks love its huge grilling area (830 Sq In) and side fire box (250 Sq In) for smoking your favorite meats. The cast iron grates give you an even heat and sears your meat to lock in the flavor. Our adjustable ash pan makes it easy to control the heat and clean out your ashes. Just think, no more tipping over the grill to clean out the ashes! The heavy gauge steel construction and double bottom will give you years of dependable use. Features a built in heat gauge, airtight flanged hood, and 2 shelves. Rotisserie and warming rack adaptable.

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Top 14 Tips for Better Barbecue

!±8± Top 14 Tips for Better Barbecue

Below is a list of the 14 most important things to watch when slow smoking BBQ. All of these tips assume you have already purchased and are using the barbeque techniques in "Competition BBQ Secrets" of course. That's the best tip out of all my tips, but the advice in this list are things that BBQers seem to have the most problems with. I have learned what these problems are directly from your emails to me asking for advice...

14. Proper ventilation. Make sure your firebox has enough ventilation. This helps to keep your fire burning properly and not smoldering. You want a light blue smoke - not a billowing white smoke. If you can, open the vents on your firebox all the way and try to maintain your cooking chamber heat with the fire alone. Always leave the smokestack vent open all the way. I have noticed lately that some smokers have bad designs where the fire is well below the firebox vents. The air has to come in and then down to the fire and then up into the cooking chamber. This makes it very hard to get proper airflow. The only way to fix this is to get your drill out and drill a few 1 inch holes in the side of your firebox.

13. Indirect heat. Make sure you set up your grill or smoker for indirect heat. Some of you are using gas grills or Weber charcoal grills - make sure you set them up properly for indirect heat.

12. Know your smoker. There are hot spots and cold spots on every smoker. After it gets up to temperature, check the temperature at different spots on your grate. Place your meat accordingly. For instance, chicken is better if cooked at a slightly higher temperature.

11. Buy a quality smoker if you can afford it. You get what you pay for when it comes to smokers. You can cook some good ribs on things like a charcoal grill, but it is much easier to do on a well built smoker. Insulation is key to maintaining a consistent temperature and producing quality BBQ. Look for thick steel on traditional offset smokers. The thick steel will hold in the heat. Insulated vertical smokers like the Stumps and Big Green Egg are nice too.

10. Use a water pan. Using a water pan will help regulate the heat in your smoking chamber and will also maintain a moist environment. Put some beer in the pan for some extra flavor!

9 . Let your meat come to room temperature before cooking. You can really get some strange results if the inside of your meat is cold when you put it on the smoker. Never put frozen meats on a smoker without thawing to room temperature first. Don't let your meat sit out at room temperature too long though or you'll run the risk of bacteria contamination.

8. Don't poke holes in your meat. What happens when you poke a hole in a piece of meat that has been on the smoker a while? You can literally see the juices gushing out! Do your injections before cooking and maybe insert one temperature probe. After that, try not to poke it any more. Don't use a fork to pick up your meat. Wear gloves and use your hands or tongs. Of course, let your meat rest properly before cutting or pulling. If you don't, all the juices will pour out and your meat will be dry.

7. Buy quality meat to start with.

6. Keep your lid shut. If you're lookin', you ain't cookin'. Consistent temperatures are the key to great barbeque. Needless to say, opening the lid lets all the heat out. Open only when necessary - not when you are curious or just to take a look.

5. Learn what good BBQ is. This may be the best tip out of all of them. Most people have no idea what good, quality ribs, brisket, pork, and chicken tastes like. Sure... everybody has tasted good BBQ before, but how are you going to know that there is a whole another level if you have never tried it? I have actually had people have me try their brisket that they thought was the best in the world and it was literally as tough as shoe leather! The question is... how do you try great BBQ? One way is to go to a BBQ contest and get friendly with one of the teams and see if they will throw you a bone or two. Don't be surprised if they don't because most teams cook just enough for themselves and the judges. And they are not allowed to sell it without paying a vendors fee. Another thing you can do is participate in the "people's choice" competition. You will sample several small portions of BBQ from the teams and pick which one you like the best. But the very best way to learn what real competition BBQ tastes like is to become a certified judge. Check with your local BBQ society and get certified and then volunteer to be a judge in the next contest. All the BBQ Associations are looking for good BBQ judges and you'll be doing them a favor and yourself too. You will be trained as to what to look for in good BBQ and you will be able to taste a whole lot of great BBQ on competition day.

4. Fixing the rubbery chicken skin problem. Just prepare yourself a hot bed of coals on a standard grill and then grill your smoked chicken over high heat for about 5 minutes per side to crisp the skin.

3. Don't be afraid to experiment. There are a million different ways to barbecue. Think of all the different combinations of spices, rubs, injections, marinades, smoke flavors, times and temperatures that you can have. If you do try something else, maybe just change one thing at a time. In any kind of testing, you always have a "control" to measure against. If your new test is better, then it becomes your new control and your old control does not get used anymore. If you change more than one thing at a time, you will not know which of the two things made the improvement. Keep good notes too.

2. Give yourself plenty of time. Finishing early is no problem at all. Not finishing on time is a big problem - ever heard of somebody finishing their barbecue in the oven? If you finish early, just wrap it in foil and place it in a warm ice chest. It will stay hot and actually continue to cook in the ice chest. Some big name BBQ teams do this on purpose... they remove their briskets early and let them finish cooking in the ice chest.

1. Measure temperature AT THE GRATE. So many people use the thermometer in the lid of their smoker. This is a big mistake. Always use a digital remote thermometer with a dual probe and measure your cooking chamber temperatures at the grate right next to your meat.

Top 14 Tips for Better Barbecue

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!±8± Napoleon AS300K Apollo 3-in-1 Smoker

Brand : Napoleon | Rate : | Price : $359.10
Post Date : Nov 29, 2011 12:00:17 | Usually ships in 24 hours

Napoleon AS300K Apollo 3-in-1 Smoker

• 3-in-1 Apollo smoker grill for wet and dry smoking; also a stand-alone charcoal grill with lid
• Multi-vents for excellent temperature control
• Upper lid contains a horizontal bar with 5 meat hooks for hanging fish, ribs, or sausages
• Each cooking chamber (stacker) contains a 20-inch cooking grate
• Temperature eyelets at each grill level provide access for inserting a thermometer probe

More Specification..!!

Napoleon AS300K Apollo 3-in-1 Smoker

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Build a Barbecue - The Walkthrough Guide

!±8± Build a Barbecue - The Walkthrough Guide

Do you love cooking in the great outdoors, firing up the barbie at the first sign of a scrap of sunshine and a rain-free afternoon? Then forget the expense of heading down to the garden centre or DIY store, and build your very own barbecue in the garden.

First you'll need to identify where you want to set up your barbecue. The best spot is near a seating area so that you can entertain and cook and chat at the same time. Depending on how big your garden is, you may also need to take into account how close you are to your neighbours, especially if you barbecue on a regular basis.

You'll also need to make sure you have a good flat area. Don't build the barbecue near fences, or overhanging trees - you don't want to singe them!

Once you have identified a likely site, you only need a few more 'ingredients' and tools for your very own home-built barbecue.

These are:

• A barbecue grill (you can buy these very reasonably from hardware stores, DIY stores, garden centres and online)

• Bricks

• Sand

• Paving slabs (if you are not building on a hard level surface)

• Cement

• Trowel for spreading mortar

• Spirit level

How to get started

First, you need to ensure you have a good base. You may be building your barbecue on an existing patio or hardstanding area, in which case you need to do little more than ensure that it is level. If you're starting from scratch, you could simply lay your paving slabs on a bed of sand. However, if you want to make sure you have a really solid base, it's worth taking the time to create a really solid base.

First dig out an area measuring about 4ft by 4ft down to a depth of about 4in. Put wooden forms inside the hole, add in some hardcore and then use a concrete mix cement to fill the base. Make sure it is smooth before leaving to set for about two days.

Using your cooking grill as a guide, lay out the first level of your bricks. You'll need one long edge along the back and then two small edges coming off this at each end at right angles. Try to keep the bricks whole if at all possible, as this makes it simpler to construct your barbecue and saves you having to try to split too many of your bricks in half. Draw around the bricks so that you have a good outline in which to lay your first layer of mortar.

Mix your mortar. You will need one part cement to five parts of sands to get a good mix. Add water, then mix until the mortar is of a stiff consistency.

Double-check that your site is level before you lay down your first line of mortar, and lay your bricks. Once you have laid them, use the spirit level to ensure the first layer of bricks is level and then check that your right angles, are, indeed, right angles!

It's worth using a metal tie to join your back wall and side edges together to ensure that your homemade barbecue is as secure as possible.

Beginning at the corners, begin to lay the rest of the courses - or layers - of bricks. You will want to stagger the vertical joints of the bricks to build a solid wall. There should be about a half-brick's width offset between each layer.

As you build up your layers, keep checking that the wall is still level from all angles - that includes checking that the wall is straight vertically as well as horizontally, and that your right angles remain.

The height to which you build your barbecue will depend on you. An average guide is that seven courses is about the right height to place your 'shelf' for the grill, but stand yourself or the person who does most of the al fresco cooking against it and work out what will be the right height. This is the benefit of building your own barbecue, it can be custom-built just to suit you! - good news for anyone who isn't 'average'!

Once you're happy that your walls have reached the desired height, you need to build a shelf to support the tray for the charcoal. To do this, lay the bricks so that they are turned in to create a ledge. To make a neat finish on the outside edge, use a half-brick to fill the gap. You'll need to then lay another three levels of bricks before repeating the procedure to create a shelf for your grill tray.

Finally, lay another set of bricks along the top to create a neat edge. You can neaten the edges of the mortar using a trowel - or a piece of hosepipe can do the job just as well.

Now all you need to do is leave the mortar to set for a couple of days to ensure it is good and solid. Then you can cook away to your heart's content!

Have a fantastic Summer!!

Build a Barbecue - The Walkthrough Guide

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!±8± Char Broil Offset Smoker American Gourmet Grill

Brand : Char-Broil | Rate : | Price : $78.25
Post Date : Nov 23, 2011 05:26:24 | Usually ships in 24 hours

Char Broil Offset Smoker American Gourmet Grill

• 288-square-inches primary cooking area with 138-square-inches of secondary cooking area
• Porcelain coated cooking grate with chrome swingaway
• Clean-out door for easy ash remoal
• Steel firebox for offset heat and slow smoke flavor
• Convenient side shelf

More Specification..!!

Char Broil Offset Smoker American Gourmet Grill

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Do's And Dont's In Handling A Gas Grill

!±8± Do's And Dont's In Handling A Gas Grill

A gas grill is a very important cooking tool for people who love cooking outdoors as well as for people who just can't get enough of the taste of food cooked outdoors. The gas grill gives you that at your convenience and without the hassles of using a traditional grill. It will also provide you a fun bonding experience with your family and friends.

The kind of gas barbecue grill you use depends on your own preference. Some mat choose to buy a natural gas grill while some may opt to have the more commonly used propane grill. Also, some may choose to buy regular gas grills that fit their budget and suit their casual grilling style fine while others, especially serious griller, will insist to buy high end ones for a thousand dollars that will fit their lifestyle.

Either way, it is imperative that when we invest on something important, we must take care of it the best way we can. The grill may not be that big but it gives us service in times when we need it. In this article, we will be giving out some basic do's and dont's in handling a gas barbecue grill.

Gas grill do's

Do place your gas barbecue grill outdoors and in a well ventilated area If you have to store the grill indoors, disconnect it from the propane tank and leave the latter outside the house When not in use, make sure that the controls for the grill burners are turned off. Also keep the cylinder valve closed After using the gas barbecue grill, shut the gas grill off and let it cool before covering it or storing it inside The manual for the grill is very important. Keep in mind to store the manual in a place that is easy to remember and is easy to accessible Do perform an overall and thorough checkup on the entire gas grill at least twice a year Store and use the propane cylinders in an upright, vertical position and keep them outdoors away from possible sources of ignition After taking your empty cylinder to the store to have it refilled or replaced, check it for damages and possible sources of leakage When taking the propane cylinder by car, make sure your vehicle is well ventilated and the valve of the cylinder is closed and capped. Before using the gas barbecue grill, inspect all the hoses and connections for scratches, wear and possible leaks When not in use, cover the disconnected hose fittings of the gas grill as well as the burner air intakes to keep out moisture, dirt and even insects. You can buy special caps for these purposes from your local store Before using your propane grill, apply a leak detection solution to check all the connections that may possibly have a leakage. You can buy a solution at stores or you may also make one of your own using water and dish washing liquid. Do check the propane gas tank or cylinder thoroughly for dents and leaks after it has not been used for a period of time Call the fire department once you see an uncontrollable release of gas from your unit Gas grill dont's

Do not cook with your gas barbecue grill indoors or into closed spaces such as your garage. You may store the gas grill indoors but bring it outside if you have to use it Do not lean over the grill while using it, either when you are cooking or just even igniting the burners Do not leave the propane cylinder inside your car especially if you take it to the store to have it refilled or replaced Do not use matches or lighters or anything similar to check for leakage Do not smoke while using the propane tank or cylinder Do not place the propane tank in places that are easily accessible to children Do not store, use and transport the propane cylinder, either empty or full, in places that are exposed to high temperatures Do not light the grill with the lid closed as this may cause sudden explosion from gas build up Do not force too much propane into the tank or cylinder. A 20 pound cylinder should be filled only up to 80 percent of its capacity in order to leave room for the liquid to expand Do not attempt to disconnect or handle in any way the propane gas tank while the grill is in use or is still hot Do not use a propane cylinder or tank that looks dented, damaged or has signs of bulging and leakage. Report this immediately to the propane supplier

Do's And Dont's In Handling A Gas Grill

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Masterbuilt M7P 7 in 1 Smoker Grill

!±8± Masterbuilt M7P 7 in 1 Smoker Grill

Rate : | Price : Too low to display | Post Date : Nov 12, 2011 20:00:09
Usually ships in 1-2 business days

Known for quality and innovation, Masterbuilt M7P 7 in 1 Smoker Grill sets the standard. If your looking to get the most flavor out of your food, then the 7 in 1 Smoker and Grill has everything your looking for. This quality smoker/grill features propane smoking and grilling, charcoal smoking and grilling, a deep fryer, boiling/steaming, and camp cooking.

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• Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non)

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Barbecue Smokers

!±8± Barbecue Smokers

As the author of a BBQ book, I get asked all the time... what's the best BBQ smoker to buy? My answer usually leads them in the right direction and gives them a few places to start looking.

I usually tell people about one of the following bbq smokers...

Big Green Egg - this is an insulated vertical smoker. They start around 0 to 0 for the large model.

Traeger Pellet Smokers - This is a nice bbq smoker that burns wood pellets. The Lil' tex starts around 5. The digital controls and oversize hopper are a little extra though.

Char-Broil Silver Smoker - This is a more affordable, smaller offset type smoker but it is well constructed and produces some great Q. They are 9 down at Home Depot.

Stumps Smoker - this is also an insulated vertical smoker with a gravity fed charcoal system. They start around 00.

Lang Smoker - This is a traditional offset type smoker. It is made of good thick metal but it is not insulated. This offset BBQ smoker is unique in that it has a metal plate that runs the full length of the smoker just below the meat grate. The smoke travels all the way to the other end of the smoker, over the meat, and out the smoke stack on the same side as the firebox. The Lang Model 60 starts at 95.

Fast Eddy's by Cookshack - This is a very nice pellet BBQ smoker with a vertical style. Used by many of the top BBQ competition teams. It is around 95.

Southern Yankee - these are rotisserie bbq smokers and they have many models to choose from. They range from small pull behind rotisseries to large concession trailers. They start at 50 and go up from there.

And... their final decision usually has to do with the following factors...

Price - the amount of money you have to spend on a BBQ smoker has a lot to do with your decision. I think the most bang for your buck is the Traeger Lil' Tex BBQ smoker - especially for the back yard BBQer. Although, many BBQ teams use these too. Whatever you do, don't go down to WalMart or Home Depot and buy one of those small offset smokers for 0 or less. They are made out of very thin metal and the fireboxes do not ventilate well. You'll have trouble producing good BBQ on those things.

Work needed - A traditional offset BBQ smoker requires a lot of work tending the fire. Some people prefer a traditional offset smoker over something that burns charcoal, pellets, or propane. But let me warn you... you'll be chopping a lot of wood to feed that hungry beast. You'll need to check your fire in most offset smokers every 15-30 minutes. The Southern Yankee are wood or charcoal burning too. That can get very tiresome on a long overnight smoke. The Big Green Egg and Stumps Smokers will run a very long time on just one bag of charcoal. Of course, the Traeger and Fast Eddy's burn pellets that are fed automatically.

Insulated - The insulated BBQ smoker allows for long burns so you can get a little shut eye on those long overnight brisket smokes. The Big Green Egg and Stumps are insulated and burn charcoal.

Size - Look at how many square inches of cooking space you get for your money. Traeger Lil' Tex's are nice BBQ smokers, but you'll need two or three of them if you intend to compete with them. Of course Traeger has many larger models to choose from including some commercial BBQ smokers.

Wood, pellets, or charcoal - What kind of smoke flavor do you like? Do you like charcoal or real wood? Or maybe a combination of both... usually, if you use charcoal for heat and throw some wood chunks on top for flavor, you'll get a good result. Lump charcoal and Duraflame's hardwood briquettes are other options that produce a cleaner and hotter burn. Of course, wood pellets are real wood and the results are similar to using real wood logs.

Type - You got your vertical smokers, vertical insulated smokers, traditional offset smokers (with the smoke stack opposite from the firebox), Lang offset smokers, pellet smokers, rotisserie smokers, gas smokers, and all kinds of combinations of all of these. What BBQ smoker is best suited to your needs or wants?

Once you decide on what BBQ smoker to get, you'll need to learn how to use it right. A good place to start is to get a copy of "Competition BBQ Secrets" and learn how the pro's do it on the competition BBQ circuit.

Barbecue Smokers

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