Cooking outdoors has become increasingly popular in recent years, and it’s no surprise why. Cooking outdoors allows you to enjoy the fresh air, sunshine, and company of friends and family while preparing delicious meals. Oh, and let’s not forget flavor!

Two of the most popular cooking options for outdoor cooking are griddles and grills. In this post, I will compare these two cooking appliances, and we’ll take a look at the pros and cons of both cooking methods and help you determine which one is the best for you.

Griddle Grill

Griddles are flat, solid, hot plate-like surfaces that sit on top of a stove, grill, or purpose-built cooker. The traditional outdoor griddle is typically a gas grill with a flat metal cooking surface, or “griddle.” In simple terms, take a gas grill, eliminate the grates, and add a metal plate on top of the burners. 

They are typically made from cast iron or stainless steel and are great for cooking pancakes, eggs, bacon, and other breakfast foods. 

Griddles are also great for cooking burgers, steaks, and chicken breasts. With a griddle, you can cook large amounts of food at once, which makes it great for feeding a crowd.

Some Quick Facts about griddles:

These facts highlight just some of the benefits and versatility of griddles as a cooking tool. Whether you’re a professional chef or a home cook, a griddle can be a valuable addition to your cooking arsenal.

1. Cast iron griddles are often considered to be very efficient cookers because they heat evenly, are durable, and can be seasoned to enhance their non-stick qualities.
   
2. Griddles are great for cooking small size, soft and liquid foods.
   
3. Griddles are great for cooking breakfast foods, such as pancakes, eggs, and bacon, but they can also be used for cooking a variety of other foods, such as grilled sandwiches, stir-fry, and even pizzas.
   
4. Griddles are often designed with grease traps to collect excess fat and oils, but do not let as much food “juices” out as grill grates.
   
5. Griddles come in a range of sizes, from small single-serving griddles to large, commercial-sized griddles that can accommodate multiple food items at once.
   
6. Griddles can be seasoned to create a non-stick surface, which makes cooking and cleaning a breeze.
   
7. Griddles are often easier to clean than traditional grills, as they have a flat surface and are typically made from non-porous materials like cast iron or stainless steel.
   

Griddle Pros and Cons

Pros:

1. Large Cooking Surface: Griddles have a large cooking surface, which makes them great for cooking large amounts of food at once.
   
2. Even Heating: Griddles heat evenly, which means that your food will cook evenly, without any hot spots.
   
3. Versatile Cooking: Griddles can be used to cook a wide variety of foods, from breakfast foods to steaks and burgers.
   
4. Easy to Clean: Griddles are easy to clean because they are flat and smooth. Simply wipe them down with a damp cloth after cooking.
   

Cons:

1. Expensive: Griddles can be expensive, especially those made from high-quality materials such as cast iron or stainless steel.
   
2. Heavy: Large  griddles are heavy, which makes them difficult to move around.
   
3. Limited Cooking Options: Griddles are limited in the types of cooking they can do. They can’t be used for roasting or smoking meats, for example. 
4. Griddles do not create the “convection heating” effects most grills can do to cook large cuts of meat.
5. Can’t smoke meats.

BBQ Grills ( charcoal grill, gas, and pellet grill )

Grills are cooking devices that use an open flame, charcoal, propane, or wood pellets to cook food. They are typically made from stainless steel, cast iron, or aluminum and come in a variety of sizes and shapes. Grills are great for cooking burgers, steaks, chicken, and large meats, as well as vegetables and fruits.

With the right skills and equipment, even an inexpensive gas grill can cook just about anything you can think of.

Some Quick Facts About Grills:

These facts highlight some of the benefits and versatility of grills as cooking tool. Whether you’re a seasoned griller or just starting out, a grill can be a valuable tool for creating delicious, flame-grilled meals and smoke meats

1. Grills come in a range of sizes, from small portable grills to large, permanent outdoor grilling stations.
   
2. Grills can be fueled by gas, charcoal, electricity and pellets.
   
3. Charcoal grills are often considered the best for imparting that signature smoky flavor to food.
   
4. Gas grills are convenient and easy to start, but can be more expensive in the long run due to the cost of propane.
   
5. Electric grills are great for indoor cooking, but may not be as powerful as gas or charcoal grills.
   
6. Grills come in a variety of materials, including stainless steel, cast iron, and porcelain-coated steel.
   
7. Grills typically have a grate or cooking surface that allows grease and oils to drain away from food, preventing flare-ups and keeping food healthy.
   
8. Grills often have adjustable cooking grates and better temperature controls to cook food to perfection.
   
9. Grills typically require a higher degree of maintenance than griddles, as they need to be cleaned regularly to prevent food from sticking and to remove grease buildup.
   

Grill Pros and Cons

Pros:

1. Versatile Cooking: Grills can be used to cook a wide variety of foods, from meats and vegetables to fruits and bread.
   
2. Flame Grilling: Grilling over an open flame adds flavor to your food that can’t be achieved with a griddle.
   
3. Affordable: Grills are often more affordable than griddles, especially those made from more basic materials such as aluminum and other composites.
   
4. Portable: Small two burner grills are portable, which makes them great for camping and other outdoor activities.
   

Cons:

1. Limited Cooking Surface: Some grills have a limited cooking surface, which means that you may need to cook your food in batches.
   
2. Uneven Heating: Grills can heat unevenly, which can result in some food cooking faster than others.
   
3. Requires Constant Attention: Grilling over an open flame requires constant attention, as food can easily burn if not tended to properly.
4. Some grills can be expensive.
   

Which is Better for Cooking Outdoors? A grill or a griddle 

The answer to this question depends on your cooking needs and preferences. If you are looking for a versatile cooking option that can be used to cook a wide variety of foods but do not have the need to smoke or roast large cuts of meat, a griddle may be the better option for you.

However, if you are looking for that signature flame-grilled flavor and enjoy the art of grilling, a grill might be the way to go. Also consider a grill if you want to smoke meats or enjoy the flavors of charcoal or wood pellets.

Ultimately, it’s a matter of personal preference and what you’ll be using it for. Both griddles and grills have their pros and cons, but they can both be great options for cooking outdoors. If you’re looking to feed a large crowd and cook smaller-sized foods, a griddle might be the best option, while if you want to enjoy a more traditional grilling experience, a grill might be the better choice.

If you’re still not sure which option is right for you, consider purchasing a combination griddle/grill. These versatile cooking devices allow you to enjoy the best of both worlds, giving you the option to cook with a griddle or a grill, depending on what you’re in the mood for.

Key Takeaways

In conclusion, griddles and grills both have their advantages and disadvantages, but both are great options for outdoor cooking. Consider your personal cooking needs and preferences, and choose the option that works best for you. Whether you choose a griddle, a grill, or a combination of the two, you’re sure to enjoy cooking outdoors and creating delicious meals for yourself and your loved ones.

Cooking a juicy and perfectly grilled steak can be a daunting task, especially when it comes to choosing the right cooking method. Two popular methods are the “Reverse Sear” and the “Sear” method. While both methods produce delicious steaks, they have their differences. In this article, we will compare the Reverse Sear vs Sear method to help you decide which one is best for your next steak dinner.

The Reverse Sear Method

The reverse sear method is a relatively new cooking technique that has gained popularity in recent years. The basic principle of the reverse steak sear method is to cook the steak at a low temperature and then sear it at a high temperature for a short period of time. This method aims to achieve an evenly cooked steak with a juicy interior and a crispy crust.

The reverse sear method starts by preheating your oven or grill to a low temperature (around 250°F) and placing the steak on a baking sheet or right on the grill grate. The steak is then cooked in the oven or grill for about 30-45 minutes or until it reaches an internal temperature of about 115°F.

Once the steak has reached the desired temperature, it is removed from the oven or grill and seared on a hot pan or grill for about 2–3 minutes on each side. The high heat of the pan or grill creates a crispy crust and locks in the juices.

One of the benefits of the reverse sear method is that it eliminates the risk of overcooking the steak. By cooking the steak at a low temperature first, you have more control over the cooking process, and the steak will cook more evenly. This method also allows you to add additional flavors to the steak, such as herbs, spices, or marinades, while it is in the oven.

Reverse searing a large Steak

Many times the only way to get a good large steak cooked to higher doneness levels is reverse seared. Here is what I mean, searing a two inch thick steak at high heat will crisp too much and even burn if you are trying to get its internal temperature above medium. However, reverse searing the steak will allow to bring that internal temperature up slowly.

After get the internal temperature to where you want it you can get the crisp with a nice sear. Reverse searing is essentially cooking your meat until it’s almost done and then cranking up the heat on to get a nice crust.

The Sear Method

The sear method is a traditional cooking technique that involves cooking the steak at a high temperature from start to finish. This method starts by preheating a pan or grill to a high temperature and placing the steak on the hot surface. The steak is then seared for about 2-3 minutes on each side until it reaches the desired internal temperature, creating a crispy crust and locking in the juices.

One of the benefits of the Sear method is that it is quick and easy, making it a great option for busy weeknights or those who enjoy rare to medium steaks. This method also produces a steak with a crispy crust and a juicy interior, which is perfect for those who love a good steak.

However, the sear method also has its drawbacks. One of the main drawbacks is that the steak can easily become overcooked, resulting in a tough and dry steak. This is because the high heat of the pan or grill can quickly raise the internal temperature of the steak, making it difficult to control the cooking process. 

Additionally, the Sear method does not allow you to add any additional flavors to the steak during the cooking process.

Is all About High Heat For a Crisp Crust

Heat is king when it comes to searing a steak. For best results and avoid overcooking the steak, remove the meat from the grill, let the grill come up to temperature and then sear the steak.

Reverse Sear vs Sear: Which Method is Better?

The answer to this question depends on your personal preferences and cooking skills. Both the Reverse Sear and the Sear method have their pros and cons, and the best method for you will depend on what you are looking for in a steak.

If you are looking for an evenly cooked steak with a juicy interior and a crispy crust, then the Reverse Sear method is probably the better option. This method allows you to have more control over the cooking process and eliminates the risk of overcooking the steak. 

Additionally, the Reverse Sear method also allows you to add additional flavors to the steak during the cooking process.

If you are looking for a quick and easy cooking method that produces a steak with a crispy crust and juicy interior, then the Sear method may be the better option for you. This method is great for busy weeknights and allows you to have your steak on the table in no time.

Reverse searing takes longer than regular searing—about twice as long. However, you can infuse a lot more flavor and if using a pellet smoker or grill, a lot more smoke flavor. Reverse-searing is also a great way to cooking with flavoring woods like cherry, or oak and infuse the steak with tons of flavor.

In conclusion, both the Reverse Sear and the Sear method are great options for cooking steaks. The Reverse Sear method is a great choice if you are looking for an evenly cooked steak with a juicy interior and a crispy crust, while the Sear method is a great choice if you are looking for a quick and easy cooking method. The best searing method for you will depend on your personal preferences, the meat, and cooking skills. 

So, the next time you are cooking a steak, consider trying both the Reverse Sear and the Sear method to see which one works best for you.

In either case, it is important to remember to allow the steak to rest for a few minutes before serving, as this will help to redistribute the juices and result in a juicier and more flavorful steak.

We hope this article has helped you to understand the differences between the Reverse Sear and the Sear method and has helped you decide which method is best for your next steak dinner. Happy cooking!

Why are steaks seared 

Is all about getting a nice brown crispy crust.

The reverse technique 

If you haven’t tried reverse searing a steak, I would definitely recommend this technique. 

Key Takeaways:

• The Reverse Sear method involves cooking the steak at a low temperature first and then searing it at a high temperature for a short period of time.
  
• The Sear method involves cooking the steak at a high temperature from start to finish.
  
• The Reverse Sear method is a great choice if you are looking for an evenly cooked steak with a juicy interior and a crispy crust.
  
• The Sear method is a great choice if you are looking for a quick and easy cooking method.
  
• The best method for you will depend on your personal preferences and cooking skills.
  

We all love our pellet grills; they are easy to use and produce amazing wood-fired flavor. However, there is one component of these grills that gets particularly dirty: the grease tray, also known as the drip pan.

Neglecting to clean the grease tray can cause numerous problems and damage your pellet grill. I have read about and seen firsthand people’s grills catching fire, which is all due to the grease tray being covered in old grease. Also, a dirty drip pan will ruin food and flavor since when old, dirty grease heats up, it boils and splatters all over your nice cut of steak and releases dirty smoke.

This is easy to avoid by cleaning the grease tray, and I will show you how in nine simple steps.

Follow these steps to clean your pellet grill’s drip tray

Step 1: Remove all the cooking grates from the grill.

Step 2: Warm up the grill to 350 to 375 degrees for 30 minutes.

Step 3: Using a paint scraper, carefully scrape off as much grease and gunk as possible while the tray is still hot. Some of it will be “caked up” and will crack off easily; for others, you will have to use some elbow grease and really work the scraper.

Step 4: Let the drip pan (or grease tray, whatever makes you happy) cool down and remove it from the grill.

This thing will still be messy, so put the tray on a batch of grass that you don’t mind turning brown because it is about to go down.

Step 5: Make a mix of hot water and dish soap. I do not like to use harsh chemicals when cleaning my grills, but soap detergents meant to clean kitchenware work great as degreasers. I mean, that’s how you clean grease plates.

Step 6: Pour the hot water-soap mixture into the drip tray and scrape it again. You can also use a non-wire sponge to deep clean the tray.

Step 7: Rinse thoroughly and dry the pan.

Step 8: Spray the grease tray with cooking oil to prevent rust. ( Light coat )

Step 9: Put everything back in the grill, turn on the grill, and set the temperature no higher than 300 degrees to burn off any excess oil and “cure” some of the oil onto the drip pan.

One Last Word

Cleaning the grease pan on the grill is easier than you think, but it is a time-consuming task. I always recommend covering the tray with aluminum foil before each cook and discarding the used foil. 

The foil acts as a shield and grease collector, often eliminating the need to constantly clean the drip pan.

I hope you find these tips useful. 

If you’re new to grilling, here are a few tips and hacks to get you started on the right path and enjoy your grill more. 

There are numerous things you can do and accessories you can purchase to make your life easier around the grill, but there are a few fundamentals you should learn and master early on to keep your foundation strong and to improve and enjoy your time around the grill.

In other words, these are your ABCs.

1. Keep your grill clean to prevent flare-ups 

This might sound obvious, but lots of people, especially beginners, either don’t know how to clean their grills properly or just don’t do it. The fact is that grills, like any other kitchen cooking appliance, need to be kept clean.

This is not only for sanitary reasons but also to avoid flare-ups, dirty smoke, and grease fires. As old food gunk and grease accumulate around the bottom of the grill and on the grill grates, it becomes easier for these to catch fire. If you let old grease and grime accumulate, it’s just a matter of time before you have a little fireball, and I don’t mean the whiskey.

I’ve seen countless incidents where people neglected their grills and, poof, fireball! ( Great, now I got that PitBull song stuck in my head)

The best thing to do is to clean the grill grate after each use, while it’s hot and easier to clean, and do a deep cleaning of your grill at least monthly.

Flare ups might not be an issue when cooking at low temperature but throw some pork belly on those hot grates or try to sears stick on a grease, dirty steak and I assure you, fireball! 

2. Use good tools to clean your grill

Following the topic of cleaning your grill, it is important to choose and use the right tools to clean your grill. People often go to a local hardware store and grab the first wire brush or the cheapest brush, and this is often a mistake. 

Not all grill brushes are made of or constructed using the same materials. The bristles of some brushes are made of stainless steel, others of brass, and even of plastic. 

There are also different types of brushes too. Our article on brushes gets into more detail on the different kinds and what to look for, but here is the skinny. 

You don’t want to use hard brushes with steel bristles on porcelain coated grates. The brush will ruin the coating, and the grates will rust. Also, you want to be careful with those bristle brushes. The bristles are like tiny little needles that can come loose and end up on your food. 

I like to use cleaning stones and rags to clean my grill grates. Yeap, I’m ol’ school and also like my food without metal.  Sure, it is more work, but I know it is safer and more natural. 

You can make aluminum foil balls and use a pair of tongs to clean your grill grates. Unless you let the grates get extremely dirty, there isn’t much need to use a hard brush. 

3. Preheat your grill to the desired temperature before adding food.

This is one tip that, if followed, can make a world of difference. A properly heated grill will cook food evenly. But also, when you preheat your grill, you burn off anything you don’t want on your food. like old food residue. 

4. Use a meat thermometer to ensure your food is cooked to the proper temperature 

Yeah, we all want to be the next Bobby Flay and cook awesome food, but here’s the scoop: you are not Bobby Flay. So until then, use years of science and technology to your advantage and use a grill thermometer. I’m telling you, it will become your best friend. 

5. If you don’t have charcoal igniters, use paper towels soaked in oil instead

It happens a lot that you are about to light your charcoal grill and, boom, you run out of those little igniters. Using igniters is a fast and easy way to start charcoal, but there is another way. If you run out of eggs, go to your pantry and grab some paper towels, a small bowl, and some vegetable oil.

Make some small paper towel balls with a small tail, just like the shape of a Hershey chocolate, but slightly smaller. Soak the bottoms of the little balls in oil, light the little tail, and let it rip.

6. Use a two-zone cooking method for thicker cuts of meat to ensure they cook evenly

This is a very easy thing to do and a simple technique, but many do not use it. Creating a two-zone cooking environment in a grill’s cooking chamber consists of setting the heat source on one side of the cooking chamber and creating a hotter heat zone on one side than the other.

Light a charcoal grill, for example, and place the coals on one side of the grill. This will result in both a hot and a warm zone.To achieve the same effect on a gas grill, use only one burner on one side of the grill.

The purpose of this technique is to create two cooking zones: a very hot zone and a cooler zone.

If you want to cook food slowly and evenly, this is very helpful. Use the cooler zone to cook, and food will cook slower, allowing it to reach temperatures more evenly.

The two-zone cooking system is also very helpful when grilling steaks. You can use the high temperature zone to sear a steak and then move to the cooler zone to finish cooking.

Having two cooking zones also helps with flare-ups. If you are grilling fatty meats like pork belly, the fat can easily spark up flare ups. You can move the meat away from the fire and to the cooler cooking zone until the fire settles.

7. Pick your fuel wisely

Ok, so this is important. If you own or are thinking about purchasing a charcoal grill, make sure you buy premium charcoal. It will last longer, burn cleaner, and your food will taste better. Our article on charcoal goes into detail about the different brands putting out good stuff.

If you own a pellet grill, do yourself a favor and buy good pellets. With both charcoal and pellets, it is worth paying a bit more for the good stuff. 

8. Let the meat rest for a few minutes before slicing or serving

I see a lot of people take a piece of meat from their grills, throw it on a plate, and slice it right in half. This is actually a rookie mistake. You want to let the meat rest. As meat cooks and heats up, its juices will rise, and some of them will evaporate, but if you let the meat rest, portions of those juices will settle back into the meat for juiced meats.

9. Season Your Meat

If you are new to BBQ and Grilling, you will make one rookie mistake right away, not seasoning meats enough. When you grill or smoke meats, you will be cooking at higher temperatures, and there isn’t a pot holding all the juices and seasonings.

Don’t be shy; season the food well and grab good rubs to season your meat.

Last word

These are basic tips, but they are fundamentally important to learn and master. Take some time to go over these tips, apply them, and learn them, and your life around the grill will be a bit easier. 

If you are thinking about getting started in BBQ and grilling, or if you are considering jumping into this world, we have a few pointers that can help you carve the path to an amazing journey.

Grilling and BBQ are two distinct culinary arts, but both involve and require many of the same techniques, skills, and equipment. It is a hobby for some, a passion for most, and a business for others.

Regardless of what it might mean to you, if you are thinking about starting in BBQ or grilling, there are a few things you should think about, and no, I’m not going to talk you out of it. The fact is that BBQ can be an amazing pastime, and you can learn amazing skills. 

Top that with being able to cook amazing food for the people you love and cherish, and we have a win-win situation. BBQ and grilling can be a hobby, but there are also strong communities you can join and be part of. 

Advice for those wanting or getting started in BBQ and Grilling

The first piece of advice I can give you if you want to start grilling or smoking BBQ is to try it. This is a very rewarding pastime, and once you learn a few things, you can cook amazing tasty food for your friends and family. Again, very rewarding.

But this is also a skill. You will learn a lot and master many skills that you can then pass on to others, but you will also learn more about yourself. 

Grilling and BBQ, lastly, take you outside, outdoors. To grill, you have to go outside, which is one of my favorite things about this hobby. You have no choice but to go outside, breathe fresh air, and enjoy nature while cooking something amazing, not bad.

BBQ and Grilling

Sometimes people use the words “BBQ” and “grilling” together to refer to cooking food using an outdoor grill of some sort. You’ll hear things like, “I’m going to a BBQ party” or “Let’s cook the vegetables on the BBQ.” 

Let’s define these terms. Understanding the differences between BBQ and grilling is your first step towards getting into this amazing pastime and culinary art.

First, let’s make sure we clearly explain that BBQ and grilling are two different cooking methods and styles, both involve using an outdoor grill of some type. I say “type” because within the grill category, you will find different kinds of grills that use different fuels. 

Some grills are more beginner-friendly than others, but the point is that for grilling, you need a grill. 

Also, grilling food is done at higher temperatures, usually in the 300-500 degree range, and sometimes higher if you are searing meats like steaks.

Second, you have BBQ. Traditional BBQ involves smoking or roasting meats for long periods of time at low temperatures using a BBQ smoker of some sort. BBQ smokers are also available with a variety of fuel types, including propane, pellets, and charcoal.

These smokers, in one form or another, use wood to infuse smoke flavor into the food, giving it that authentic BBQ smokey flavor.

So now you know that BBQ and grilling are not the same, and there are two main groups of cooking appliances for both grilling and BBQ. 

Consider this

Below are a few things you should consider if you are thinking about getting started in the BBQ and grilling world, which can help you with choosing equipment, how to learn, and getting started.

Equipment

Looking and searching for equipment is one area where you will spend a lot of time. I mean a lot. When you start looking for grills and smokers, you will quickly realize how many options there are. But here is a simple way to narrow down your choices and find something that might work for you.

First, decide what type of fuel you feel comfortable using. In my beginner’s grill guide, I go over the different fuel types and their pros and cons. But in short, propane and pellets are the easiest grills to use, and charcoal can be the hardest.

Regarding flavor, charcoal grills remain the unbeatable choice, followed by pellet grills. The least flavor you will get will be from a propane grill. 

One thing about charcoal grills is that yes, they can be hard to use, but once you master a charcoal grill, you can cook anything on them. So if you want a versatile grill, suck it up buttercup, look at charcoal grills.

If you like tech and gadgets, pellet grills give you all that in abundance but because these grills burn wood pellets for fuel, you get smoky flavor, just not as much as in a charcoal grill.

Cooking styles, Grilling, BBQ, Both

The second thing you should consider is which cooking style you want to adopt. If grilling is more your style and you just want to cook simple recipes, a small propane grill might be enough. If you want to grill but also want flavor, a pellet grill might be a better choice. 

However, if you want to get into cooking authentic BBQ, then a smoker will be a better choice. Smokers are designed to cook low and slow and infuse smoke flavor into foods. These appliances can work as grills, but most are designed to work at lower temperatures. 

If you are interested in doing both grilling and smoking, know that any grill can be “tuned down” to cook at low temperatures. But some grill types can do this better than others. 

Pellet grills work well as smokers not only because they burn wood, which adds flavor, but also because their digital temperature controllers are excellent at keeping temperatures low and steady. 

The second-best choice are charcoal grills; as I mentioned before, these things can do it all, and as for flavor, well, they can’t be beat.

But if you are inclined to use grills like propane grills, you can get smoker boxes and even pellet tubes to still smoke delicious meats. Just don’t expect the flavor to be as strong as if you used a pellet or charcoal grill.

You First Equipment List

To get started in BBQ, there are a few things you will need. And no, you do not need to go out and spend thousands of dollars on high-end equipment. In fact, I have seen people win BBQ competitions using 300-dollar smokers; equipment will not replace skills. 

First, you will need to choose a grill or a smoker. Again, here are a few articles we have published that can help you navigate and see options for beginners. 

Second, you will need fuel—lots of it. If you opt for a pellet smoker or grill, we have an excellent guide on wood pellets.

Lastly, you will need a few grilling tools, such as a tongue, spatulas, and cleaning brushes. Other things you might consider are a good grill cover to protect your grill and a few barbecue books to get you started.

How to Learn

With us, of course. Start with our learning guides and explore hundreds of topics around BBQ and grilling. You can also learn from other pitmasters who have published amazing books for you to read and learn real techniques. 

Tips

Here are a few tips that will help you learn and improve at BBQ and Grilling.

First, do you! I say this because you will find all kinds of so-called experts telling you the right ways to do something, and in some cases, they are wrong. Why? Because when it comes to foods, there are basics and foundations, but this is an art, and as such, everyone will have their own style. 

There is not one way of smoking a brisket or a rack of ribs; there is well-cooked, good-tasting briskets and ribs; how you get there is irrelevant. If you go to a barbecue competition, you’ll see a few dozen people competing and cooking the same dishes, but not in the same way. 

The best flavor is what you like. Not everyone likes the same things and flavors. Find your way and what you like, and focus on cooking foods well. Once you’ve mastered that, you can concentrate on flavor, but the most important thing is that you know how to cook something correctly.

Last Word

Getting started in BBQ and grilling can be very rewarding, and anyone can get started. It does take some time, practice, and patience. Getting the right gear is helpful but not a huge deal. Many of us started with tools that were later replaced by high-end gear.

The main thing is to get restarted. 

Butcher paper is very common, and many of us have used or handled a piece of meat wrapped in this kind of paper. Many people have heard or seen butcher paper but have no idea what it is or what it has to offer. 

What is it, why is it used to wrap meat, what are the different types, and what else can butcher paper be used for? This article will answer these and many other questions.

First, let’s establish what butcher paper is. 

What is Butcher Paper

Butcher paper is a type of paper heavily used in the food industry for wrapping, storing, and even cooking meats. Made out of wood pulp, this paper is strong, heat resistant, and moisture resistant, which is why it is often used to wrap and smoke meats. This paper still allows meat to “breathe” while stored or being cooked.

It is very common for butchers and food retailers to use this paper to wrap and label cuts of meat and package food items for customers to take home. 

Chefs also use these types of paper for baking, wrapping, and storing food. There are different types of butcher paper, but more on that later. The common attribute among all the different colors and types of butcher is how they are made using wood pulp extracted using the kraft process. 

The pulp is wood fiber extracted from trees but also recycled paper, which adds a sustainability factor to butcher paper. 

Butcher Paper

Butcher paper starts like many other paper products, from wood pulp, but it’s available in different variations and colors, each with their own specific attributes and purposes. The classic butcher paper is recognizable for its brown, pink, or reddish color.

The more common red or pink butcher paper gets its color naturally during processing by leaving more wood cellulose intact. [1] This also adds strength to the paper.

Different types of butcher paper

All these different types of butcher paper share the same quality, which is why butcher paper is so well liked for smoking meat in the BBQ world. Even though these different types of papers serve different needs and have different moisture absorption qualities, they all let food and meats breathe while being cooked or stored.

So when you wrap a brisket using butcher paper, smoke will penetrate the paper and add flavor to the meat while it sits for hours in the smoker. 

Similarly, after purchasing meat from a butcher, it can breathe while wrapped in paper, preventing it from becoming soggy before you get home.

White butcher paper

White butcher paper is another popular variation of butcher paper, and I use the word variation carefully because I don’t want you to think that this is something special but simply paper manufactured with wood pulp that has been treated to remove the lignin and other plant cells, removing its natural brown color. In simple terms, the paper has been bleached. 

White butcher paper is often preferred because the color white provides a good background to write on and display food better, and in some cases, it hides grease stains better. However, because FDA-approved white paper is excellent for wrapping items other than meat, such as perisbales or sandwiches, you’ll often see retailers use white butcher paper to wrap sea food.

Gardenia butcher paper

Gardenia Butcher Paper is another popular type of butcher paper that is known for its excellent liquid and moisture resistance. This is good paper for packaging meat cuts like picanha and other cuts that can exert lots of fluid.

Parchment butcher paper

Parchment paper is another type of paper used by butchers and in the BBQ and grilling world. This type of paper is coated with a thin layer of silicone, creating a very good non-stick surface. This paper can be used as a liner for baking sheets or on any cooking surface to prevent food from sticking while cooking or baking. 

Butcher paper vs parchment paper

Many people confuse butcher paper and parchment paper and get the two mixed up. There are differences between these two types of paper that primarily lie in the paper material itself. Butcher paper is made from wood pulp, and the paper is absorbent, heat-resistant, and can be written on.

On the other hand, parchment paper is coated with silicon, making it very “slippery,”  non-stick, but also difficult to write on and not absorbent as well as butcher paper. 

Butcher paper alternatives

Butcher paper is not as widely available in regular stores as you might think. To find this type of paper, it is often necessary to visit a butcher or a specialty store. There are some alternatives, including aluminum foil, parchment paper, and wax paper.

Why is butcher paper used and good for smoking meat

There are two main reasons. First, butcher paper can protect the meat from direct heat, avoiding dry spots or even burning the meat. Second, when you wrap a large cut of meat like brisket, the paper helps hold its juices and tenderize the meat. 

Although butcher paper can seal in the juices of the meat, it still allows some smoke to penetrate into the meat, allowing smoke flavor to infuse the meat even while wrapped.

Key Takeaway

Butcher paper is more than just a much-needed toll for butchers and meat retailers. It is something you can cook and smoke at home to make amazing brisket or store foods. By now, you know what it is, the different types, and what it can be used for. 

References:

https://www.sciencedirect.com/science/article/abs/pii/S2211285520312106

In this article, we answer the question many of our readers have been asking. Yes, we read your emails, and based on popular demand, I will explain how much brisket you need per person, both when planning and measuring raw or cooked brisket. 

There is a difference in weight between raw and cooked brisket. But don’t worry, I will cover both. It is important to keep in mind that brisket can lose 30 percent or more of its “water” weight after it is cooked. 

I have cooked hundreds of pounds of brisket over the years, and I have experienced anywhere between 30 and 40 percent meat weight loss. I can also tell you that if you cook a mean brisket and plan for that, people can eat brisket like you won’t believe. 

I will give recommendations for both raw brisket and pounds of cooked brisket so you can plan properly.

Let’s discuss brisket first

Brisket is a popular cut of meat that is often smoked low and slow to make it tender and juicy. Okay, let me clarify: brisket SHOULD be smoked low and slow to achieve a tender and juicy cut of meat. To me, that’s the only way, but that’s a conversation for another day. 

This cut of beef is inherently tough and, unless cooked properly, can be a tough piece of meat. Brisket is carved from the lower breast muscles of a cow. 

To be more precise, the brisket is cut from the breast section beneath the first five ribs behind the foreshank. This area sees a lot of exercise, which makes this muscle a very tough piece of meat with lots of connective tissue. Hence, it is often cooked low and slow.

However, brisket is so versatile that it can also be prepared as corned beef and used in stews, but it is most popular in BBQ dishes.

Briskets can be found at local stores and sold as a whole brisket, or you can also buy them as two cuts, where you can choose between the point and the flat. In the brisket, the point is the fatty portion of the brisket, and the flat is the leaner, thinner part of the brisket.

So, How much brisket per person?

To answer the question and explain how much brisket per person, you should account for one pound of raw brisket per adult and half a pound for kids. This is the recommended amount when calculating brisket per person. 

This is how many pounds of raw brisket you should account for, and, though this seems like a large portion per person, remember that the brisket will shrink in size with trimming and will lose some of its weight as it cooks. In other words, a pound of uncooked packer brisket will be more like half a pound after cooking.

A more conservative serving specially in a more grumnet setting would be ½ lb of raw brisket per person.

But in a normal sitting, an average guest will eat half a pound of cooked brisket. Accounting for the weight loss due to trimming and moisture and fat content lost during cooking, on average the brisket will lose up to 50 percent of its raw weight, so 1 pound of raw meat will cook to half a pound of cooked meat. So, for example, a 12-pound brisket should feed 12 adults. 

This is the amount of cooked brisket per person

You should account for about half a pound of cooked brisket per person. This is a good serving size for a big adult, but based on my experience, plan for a little more if you are cooking for a large event like a New Year’s party.

You will see that many BBQ places sell brisket by the pound. Relatively speaking, this is enough for two people. The average person will eat around half a pound of cooked flat-cut brisket and feel full. This amount can change per person but  between a ½ -¾ pound per person is a good estimation.

Flat Cut Brisket

The flat cut is the larger portion of a packer brisket with a hefty fat cap. This side of the brisket is very common to find in stores and is the leaner side of the brisket. This is the side of the brisket that works well for a corned beef recipe.

As far as serving portions go, plan on around half a pound of cooked flat-cut brisket per person.

The Point Brisket Cut

The second cut from the beef brisket, known as the “point cut,” is a thicker piece of meat containing significantly more inner fat running throughout the cut. The point cut is not as easy to find in local food stores because it appears fatty and less appealing to most shoppers. However, it can be equally as flavorful as the flat cut and is great for smoking low and slow.

Raw Brisket Pound

Always keep in mind that raw brisket weighs more than cooked brisket. Therefore, when calculating how many adults need to be fed, keep this in mind. A pound of brisket will lose up to 50 percent of its weight as it sits for hours cooking in your grill. 

Here is my take

Every time I smoke a brisket, people want seconds or some to take home, which I completely understand and love because, well, it tells me I did a great job and my brisket was on point. 

I personally recommend upping your portions if you are entertaining or cooking for a large party. People tend to eat more, have a couple drinks, eat some more, and then take some home. 

Conclusion

When estimating how much brisket per person to prepare and serve, two things have to be considered. First, get a total headcount of the people you will be cooking for. Keep in mind that brisket can lose up to 50% of its weight while it’s cooking, so you want to start your calculations using the raw brisket weight in pounds when you go to the store to select your brisket.

If you’re planning on cooking for ten people, can you estimate a 10 lb raw brisket, which means 1 lb per adult and half a pound of cooked brisket per adult.

My personal take, based on my years of experience and having cooked many briskets myself, don’t be afraid to add a bit more. Brisket is a delicious cut of meat, and it is easy to indulge in a plate full of this meat. 

There are many pellet brands that claim to be the best, but one company stands out, Bear Mountain. 

Bear Mountain makes amazing, high quality wood pellets, and I personally have had the pleasure of cooking with these pellets and burning through a few pounds of this stuff. Their pellets provide not only high quality but also plenty of smoke and flavor. 

However, this is not the only reason I like these pellets so much, we also like the company behind this product. 

For that and other reasons, I believe it is worth the time to write a review of the Bear Mountain pellets and introduce you to this amazing brand.

The Beat Mountain Company: who are they?

When you think of the name “Bear Mountain,” your mind might think of the state park in New York—what a beautiful place—but this company is far from that wonder of nature. The Bear Mountain Company is located in Louisville, Colorado, or about 1800 miles west of the state of New York.

One impressive fact about this company is that they have been in business for over 30 years and were founded in the 1990s. Since then, this company has been manufacturing high quality, natural wood pellet fuel and leading in this industry.

What Makes Bear Mountain BBQ Pellets among the top

Bear Mountain does two things absolutely right, which makes them among the top. First and most importantly, they manage to deliver every last bit of flavor that a BBQ pitmaster like me wants when smoking low and slow. Second, somehow they manage to deliver this level of quality at a good price. These pellets are more affordable than other well known brands but less quality.

We did a test to find the top wood pellets, and Bear Mountain came out on top for both quality and price, a fine line hard to beat. There are other wood pellet brands making great products and even using real trees as opposed to recycled wood dust from mills.

Our Review of the Bear Mountain wood pellets 

For this review, I purchased a bag of Bear Mountain’s Gourmet blend which is a neutral well balanced mix good for just about every protein. I wanted to start there because I wanted a good starting point. 

I used my Z Grills 700D4E for this test, and because I like to do things the hard way, for the test and review I smoked a brisket. Yay me!

The first thing I noticed is that the pellets seemed to burn flawlessly providing a nice thin blue smoke, which is a good indication that I have good amounts of smoke in the cooking chamber and likely will get a nice smoke ring.

First Impressions

Bear Mountain wood pellets smell amazing. But before I jump into that, let’s take a few steps back. You will quickly start experiencing quality when dealing with this product, starting with the plastic bag. Bear Mountain uses nice, strong, recyclable bags to protect the pellets and protected they arrived.

Now, you might think this is not relevant, but it is. The more protected the pellets the less chances of getting a bunch of broken small pellet pieces and a bunch of wood dust in the bag. 

Also, good packaging will protect the pellets from humidity, which is the nemesis of BBQ pellets. One cool thing about this company is that they are strong supporters of protecting the environment, and that involves using a sustainable source of wood, recycled wood dust from mills, but also making their packaging bags from recyclable plastic. 

Flavor

Ah, Flavor! This is one area  where these pellets do not disappoint. As you would expect, these wood pellets are available in different flavors, but for this review, I used their Gourmet blend. This blend includes oak maple and cherry. This mix goes well with anything, and is sort of the “balanced” mix for any food. 

In other words, if you are not sure what to pair food with, the Gourmet Mix is a good place to start.

If you are wanting to barbecue low and slow in a smoker, they carry other flavors like hickory, apple, mesquite, and a nice range of mixes.

Ash

Ash production in an important topic when taking wood pellets. This is because if you are cooking your pellet smoker for long periods, ash buildup will eventually degrade its performance. 

Also, pellets that leave behind too much ash create more maintenance work for you. You will have to clean your ash cup and pellet grill more often. 

I didn’t notice any more or less ash when compared to other top brands, which is, in my opinion, a good thing. I have tested other brands with dissipating results in the ash department. 

Pricing

I find the pricing for these pellets pretty fair considering the level of quality. This is a good thing because if you enjoy grilling often, you can burn through pellets fairly quickly. If you are buying pellets for your smokers, expect them to burn much slower, but the point is, this is a fuel, it doesn’t last forever. 

What we like:

• Price – considering the quality Bear Mountain BBQ wood pellets deliver.
• Quality – Consistent quality in every pellet bag. Not a lot of “wood dust” , nothing but pure hard pellets.
• Flavor – Flavor is very prominent when cooking with these pellets.

What to consider:

• For some reason, these pellets are not available at many of my local retailers, easiest to find online.

Conclusion

I like food, that’s not a secret, but I love good tasting food. Which is why I’m always looking for that extra source of flavor, in this case, good pellets. I enjoy cooking over charcoal, but the truth is, pellet grills are just easier to use, you just have to find good pellets. 

I give Bear Mountain BBQ and their entire company a big 5 stars for the excellent, quality product they are offering to consumers every day. 

Brisket is one of the most popular BBQ dishes you can experience. When a brisket is properly smoked to perfection and done the right way, it is meat heaven. 

To achieve good results, you employ a few tricks, including wrapping, but for this method to be effective, it has to be done at the right time, so I will teach you when to wrap a brisket to push through temperature stalls but still cook a juicy, tender brisket.

Nevertheless, because brisket is a large, tough cut of meat, smoking it to perfection does come with its challenges. One is to smoke it until done without drying the meat, which is when wrapping techniques can help.

I will discuss when, how, different methods, and other tips so that you know how to deploy these techniques, but most importantly, when.

When to Wrap Brisket Meat

You need to start thinking about wrapping your brisket when it reaches an internal temperature of 160 to 170 degrees Fahrenheit.

When to wrap the brisket is indicated by a culinary term we like to call the “stall.” The stall is exactly what it sounds like—the internal meat temperature stops climbing for a noticeable period of time.

If you are using a smart thermometer, it is very easy to see the stall happening in real-time. If you don’t have one of these thermometers and are using an instant-read probe, you have to check the brisket constantly and make notes until you start noticing that the temperature is no longer rising.

Why Brisket stalls

Beef Brisket, as with other cuts of beef, is considered well-done when it reaches an internal temperature of 160 degrees Fahrenheit. But when it comes to brisket internal temperature, we want to smoke this meat past that point to allow for all the connective tissue and fat to melt and render for tenderness and moisture.

However, this very same thing—”melting the fat”—we want to achieve when smoking a brisket can become our nemesis. 

This is because of something referred to as “evaporation,” or more accurately, “evaporative cooling.” As the brisket cooks and heats up, the meat contracts, pushing juices from the rendered fat and tissue out. 

Evaporative cooling is when all the internal meat juices surface and evaporate on the meat’s surface. Think about how our bodies sweat to cool us down during a hard workout session.

This effect naturally cools down the brisket and slows its cooking progress. This happens because the heating rate, the speed at which the brisket’s internal temperature is rising, and the ambient temperature inside your smoker’s cooking chamber have matched the point of the brisket’s juices evaporation point, and this, my friends, is when it is time to wrap.

How and Methods to Wrapping a brisket

The problem is that if you don’t address the stall, eventually the meat will dry out and the brisket won’t be as tender and juicy as it can be. Sure, you could “weight it out” or increase the grill or smoker’s temperature, but if you are trying to achieve the best results, then you should consider wrapping the brisket.

Wrapping Using Butcher Paper Wrap

The butcher paper wrapping method is when we use paper, more specifically pink butcher paper. Butcher paper is traditionally used by butchers to wrap fresh meat due to its absorbing qualities after they trim and cut it and package it before packaging and turning it over to the consumer.

Wrapping a brisket using butcher paper is a very popular method to wrap a brisket because it conserves the bark a bit more. I will get more into that later. 

To wrap a brisket using butcher paper, cut a large sheet of paper; don’t be shy, you will need lots of it. I usually cut a sheet about 30 to 38 inches long, but it varies depending on the size of the brisket. Then fold the paper sides to create a strong foundation for the wrap. Place the brisket vertically in the center of the paper sheet, about five inches from the paper’s edge.

Grab the edge of the paper and wrap around the brisket and tuck it under the brisket tightly and give the brisket one roll. Pull the brisket towards you and make sure everything is tight, roll it again.

Fold in both top and bottom sides then wrap up ( roll ) the paper around the brisket creating a tight fit end seal.

Wrapping Using Aluminum Foil

Aluminum foil is the original Texas crutch method. This method became very popular, among competition pitmasters who wanted to cook their brisket fast but preserve the juiciness and tenderness. The name stuck, and the rest is history.

The key to wrapping with aluminum foil is to wrap it tightly around the brisket. You want to use the foil as a tight seal to not only hold all the juices in but also restrict the meat from sweating and cooling. The opposite can create a steam bath and soften the brisket and bark a lot.

To wrap the brisket using aluminum foil, cut a long sheet of foil. Place the brisket about halfway vertically on the length of the foil. Roll the brisket once, bring the sides in tight, and roll the brisket on its sides until the end of the sheet. Make sure everything is tight.

It is important to remember that you want to apply this method and any other wrapping method following the temperature guidelines I discussed at the beginning of this article. 

You do not want to wrap your brisket too early, and you certainly do not want to rush; you will be cooking the brisket for hours!

The Half Boat wrap

The half boat wrap is popular among backyard warriors and is good for those who don’t want to do a paper warp, have aluminum foil handy, and want to control the stall but not so much. Some people find it hard to wrap with butcher paper, others just like using what they have at home but most people using this method just like to change things a bit

This is because the half-boat wrap kind of combines the advantages of the two wrapping methods I just discussed, which I will compare in a second. 

To do the half-boat wrap, grab some aluminum foil and create a shallow aluminum “base” in the shape of, well, something close to a boat. The goal here is to cover the brisket’s bottom and sides while leaving the top exposed.

The Texas Crutch

People have come up with creative ways for wrapping brisket, but no method is as popular as the Texas Crutch. The method was made famous by BBQ and Pitmaster in competitions where they tried to shorten the cooking time of their briskets. 

The Texas Crutch has been adopted by BBQ backyard warriors, and a few variations have emerged, but the concept remains the same. 

Using Paper vs Aluminum Foil When Wrapping

This is a good topic to touch on because by now, you are probably wondering, “Okay, wrapping brisket based on what method?” Well, let me explain and dive into the first two warping brisket methods because those are the most effective and popular.

Both using aluminum foil and butcher paper are effective for wrapping brisket and speeding up the cooking progress; however, because of the characteristics of these very different materials, the brisket will cook and even taste different.

Aluminum Foil

Aluminum foil is the easiest method for wrapping brisket. First, aluminum holds its shape, so it is easy to get it nice and tight around the brisket. You don’t have to work too hard to get the foil nice and airtight. 

The main advantage of aluminum foil’s airtightness is that it can create such a nice sealed environment, which means nothing escapes, including very little evaporation. This makes the foil wrap optimal for cooking speed, tenderness, and juiciness.

However, what makes this method “fast” is also its downside. Making an airtight completely sealed wrap around your brisket means that a lot of the juices will stay in the foil wrap and all the evaporation stays in. This creates a soft bark on the brisket, and you also lose some of the seasoning, which, if you’re not careful, is almost like boiling the meat.

Flavor is another area where the characteristics of foil have another drawback. Because aluminum foil completely seals or shields the brisket from the outside in, that also means that while it is wrapped, it is not absorbing wood smoke. Lastly, heat penetrates and gets to the meat.

Butcher Paper

Now, let’s talk about butcher paper. I personally like using butcher paper because to me it still does the job but it “tones down” the side effects of wrapping with aluminum foil

Butcher paper is not as beginner-friendly when it comes to wrapping. This is simply due to the fact that it is paper and does not retain its shape or fold as well as a thin sheet of aluminum. So you do have to apply a few techniques to make sure the paper doesn’t open up in the middle of the cook.

Nevertheless, butcher paper works great for wrapping paper, and just like aluminum foil, it has its pros and cons. 

The first benefit is that because butcher paper absorbs fluids and meat juices, you don’t “boil” the brisket as much. This contributes to a crispier bark and a less soggy brisket. Still juicy, just a tad dryer. 

Flavor is another area where butcher paper shines. Paper allows for a small amount of smoke to penetrate, so even when wrapped, the brisket will still get some smoke flavor.

Butcher paper also lets in more heat, so it is important to monitor the smoker’s temperature closely.

Results	Wrapping Method
Juiciest Brisket	Aluminum Foil
Cripier Bark	Butcher Paper
Cooks faster	Aluminum Foil
Flavor	Butcher paper wrap

Why wrap a brisket

The purpose of wrapping a brisket is to push it through a temperature stall and increase the cooking temperature without drying out the meat. In short, you don’t always have to. If you are smoking a small brisket, you likely don’t have to wrap it. 

In BBQ, there is a big misconception surrounding “wrapping,” and many experts, including myself, agree that you don’t always have to wrap.

Juicer and Tender Brisket

You can wrap the brisket to manipulate its tenderness and juiciness. As I mentioned before, you don’t always have to wrap the brisket, especially when smoking small meat cuts. But if 

You don’t always have to wrap

The wrapping techniques I mentioned here are useful but don’t always need to be applied. The main indicator is a temperature stall. Also, if you know you are smoking a large brisket, then anticipate having to wrap.

Other factors like humidity, your smoker, and the weather will have a slight impact on whether you’ll need to wrap your brisket or not.

Preserve the Brisket Bark on Paper Wrapped Briskets

When you wrap a brisket, there is always a small chance that you might lose some of its seasoning and soften the bark. One way to preserve the bark is to use a binder such as mustard or olive oil. Is it necessary? Not really. But some of us like to shoot for perfection. 

When wrapping brisket Keep these drawbacks in mind

There are a few drawbacks to any wrapping method. First, there is flavor. Wrapping the brisket results in less smoke flavoring the meat.

If you are not careful, the meat’s texture will also turn out “soggy.” Sometimes warping the brisket makes it soft, but you’ll learn to manage this with time.

Lasly, temperature needs to be closely monitored. While the brisket is wrapped, its internal temperature will fluctuate a bit. Keep an eye on this.

Conclusion

We went at what temperature to warp a brisket which usually is when it reaches about 160 to 165 degrees internal temperature. We also went over three popular wrapping methods including using aluminum foil, butcher paper and the half boat

This is a technique, and like any other, it will take some time to master, but once you do, you will enjoy juicier, more tender briskets. 

💾

There are a lot of cool grill and smoker accessories that can make grilling fun, but a pellet smoker tube can actually make food cooked on a gas, electric, and even a pellet grill taste amazing.

Nevertheless, you will find hundreds of options available online and in stores. To make it even harder to choose, these smoke tubes all seem pretty similar. 

In this article, I share the best pellet tube smokers after filtering through a few brands, tossing out out the bad, and testing the top. I go over my top picks, what to look for when choosing a smoker tube, and how to use them.

What is a Pellet Smoke Tube AkA Pellet Tube Smoker Aka Smoke Tube

You will see different names to refer to these gadgets online and in stores; pellet tube smokers, smoke tubes, and smoke tubes all refer to the same artifact, a pellet smoke tube.

A pellet smoker tube is a hollow tube with perforations on its walls, typically made of stainless steel.  

The inside of the pellet tube is hollow so that you can insert wood pellets and ignite them. The holes on the tube walls allow for air flow and pellet smoke to escape and infuse your grill’s cooking chamber and thus meat, with wood flavor.

These smoker smoke tubes come in different types and shapes. But they all primarily perform the same function and work the same.

Insert pellets in the tube, ignite them, and generate smoke. Later in this article, I’ll go over how to use and how these pellet smoke tubes work.

One important thing to keep in mind is that the larger these tubes are, the more hours of smoke they will generate.

Simply put, gas grills are simple to use and cook on. But food tends to lack flavor, specially meat, due to the absence of wood or charcoal combustion. However, as pellet cookers became more popular, so did pellet smoke tubes.

These simple yet effective gadgets can turn your grill into a smoke flavor machine.

Our Top Picks for the Best Pellet Tube Smoker

1. Lizzq Premium Pellet Tube – Best Overall

Why our Best Overall

We chose the Lizzq Premium as the best smoke tube because its construction and quality seemed to work best out of all the tubes we tested. I have used a lot of these smoke tubes over the years and all sort of work the same but i really enjoyed using the LizzQ. Also this smoke tube has amazing reviews on Amazon.

Nevertheless, what I like most about the Lizzq Premium Pellet Smoker is that one of the tubes has a cap, making it easier to fill up and move around without dropping a bunch of pellets.

This pellet smoker tube is made out of stainless steel, and the quality is good enough to justify its price.

Some people are perplexed about how to light the pills in the tube.With this tube, you have to wait a few minutes for the pellets to start combusting before letting the tube down and starting to cook.

The Lizzq Premium Pellet Smoker is our top pick and best pellet tube smoker because it checks all the important boxes. First, it is priced well and is simple to use. The tube is a foot long and holds enough pellets to generate smoke for about four and a half hours.

Pros

• Good airflow means that once the pellets are lit, the smoker’s tobacco keeps generating smoke for hours.
• It is a foot long, so it can hold a lot of pellets.

Cons

• I recommend using gloves; the tube can get hot during ignition.
• You will see a small ash mess in your grill.

2. Skoo Pellet Smoker Tube – Runner Up

I really like the Skoo pellet smoker. I like this tube  because not only is it pretty much the exact replica of the LizzQ, but they upped their game by offering their tube as a packaged bundle. This doesn’t necessarily make the Skoo better, but it is nice to get a little extra bang for your buck.

 As far as this bundle goes, you get a cleaning brush on a hook. Hook would allow you to hang the pallet tube on your grill’s accessory hooks just like you do with you grill brushes, and the cleaning brush will help you keep this tube clean.

The Skoo is also 12 inches long, and you can expect about 4 to 5 hours of smoke. 

3. The Z Grills Smoker Tube – Good Choice

Z Grills makes pretty great budget pellet grills and also offers accessories like grilling mats and wood pellets. They also offer their own wood smoke generators, including their very own smoker tube. 

Z Grills does not stray very far from our top two options. As far as design, in fact, Z Grills smoker tube looks just like the LizzQ Premium pellet smoking tube. This is quite simply because a lot of these vendors are sourcing their products from the same manufacturers. 

4. Dimeshy Smoker Tube – Best Budget

The Dimeshy is a square-shaped tube made out of 304 stainless steel and 12 inches long. This option is just like all the others but half the price. 

How A Pellet Smoker Tube Works

These devices are very simple and pretty much use the natural air flow and pressure inside your grill to slowly ignite wood pellets, which generate smoke that infuses meat and other foods with that “smoky” aroma and taste we all enjoy in BBQ.

There isn’t much to do but fill the tube with wood pellets, ignite them, and let it do its job. As the pellets burn and your grill gets hot, the wood pellets will continue to slowly combust and deliver smoke me for hours. 

What should you consider when choosing a Pellet Smoker Tube smoker?

Length of the wood pellet tube

Unlike your pellet smoker, these tubes can only hold a limited amount of pellets, and how many pellets you can fit in the tube affects how long it will be able to generate smoke. If you use good pellets, a foot-long pellet tube will hold enough pellets for 4 to 5 hours of smoking.

But considering the length and smoke tube size not only for capacity reasons, you also need to make sure it fits in your smoker. Some electric smokers are small and might be hard to fit a 12-inch tube inside them, so double check your cooker to make sure you have space for a pellet tube smoker before you jump in.

The tube shape of the smoker

This is one aspect of these tubes that, at first, I wasn’t too concerned about until I started testing. I have a large pellet smoker with plenty of space, and I was able to throw the pellet tube right down the middle of the grate and let it rip.

However, I wanted different tubes of different shapes in my Green Egg, my portable charcoal grill, and my electric smoker. That’s when things became more obvious. First, as I mentioned before, make sure you have ample space for the tubes. In my Green Egg Large, the grate is 18 inches in diameter and the grill is round, forcing me to put the tube more towards the center of the grate, taking up space I need for food.

But getting back to the topic of shapes, well, smoking tubes come in at least three shapes: square, round, and hexagonal. You might think that the shape might not make much of a difference, but it does.

When the tubes are hot, move them with a pair of barbecue tongs and try to grab a round tube with tongs.  Yeap, it will not be easy. However, if you roll around the tube, it’s a breeze.

Because they have a large flat surface, the wide-shaped smoking tubes fit well and securely on top of any size grates. The hexagonal-shaped tubes are a cross between a square and a round tube.

Quality of pellet smoke tubes

Quality is something that we all look for when buying anything, but when it comes to a pellet tube, quality matters just a bit more. As you will see, these tubes are not all that expensive, and quite frankly, most are almost identical.

Nevertheless, we “left out” the lower-quality smoking tubes and only included the pellet tubes with good customer reviews and feedback, then tested those top picks.

If you decide to look outside the options provided in this article, just be sure to pick a wood pellet tube that is made out of good stainless steel.

Although these tubes are meant to very slowly burn wood pellets and not really smolder them under direct fire, the smoker tube will be exposed to heat and various temperature changes. Cheap metal ones will not last.

Intended Use of the Pellet Tube Smoker

Ah, intended use. This is important. These pellet tubes can be used for both cold smoking and hot smoking. If you are wanting to use the pellet tube to smoke for long periods and low-smoking cooking sessions, be sure to get either a long tube or more than one.

When smoking large cuts of meat like briskets and pork shoulders, you will be cooking them for eight plus hours, so you can either keep refilling the tubes or have an extra ready and just swap them out when the peels run out.

Cold-smoking cheese, nuts, and other small foods might not need too much smoke infusion, so smaller or shooter tubes will do. Again, this is also up to your preferences. Some people like lots of smoke.

Should you use more than one pellet smoker tube?

It is important to note that these tubes are intended to be small smoke generators, not replacements for the amount of smoke produced by a pellet or charcoal smoker.

A pellet tube smoker will not, in a million years, replace an offset smoker, but it will turn a nothing-but-tasting gas grill into an amazing grill. These inexpensive gadgets can assist in converting your expensive gas grill into a flavor machine.

With that said, I recommend getting more than one tube and using more than one tube if you like the smoke flavor or want to be able to cook with different pellet flavors at the same time.

Two tubes will generate a lot more smoke than a single one.

How to use a smoker tube in your pellet smoker or gas grill

Using these tubes is fairly easy, but some people do have trouble igniting them at first. Pellets need a nice flame with some airflow to ignite. In your pellet grill, there is a powerful electric igniter and a fan to ignite and keep the pellets burning.

With these tubes, everything happens in a more natural way, where pure oxygen and airflow from the tubes’ holes keep the wood burning slowly.

The easiest way to start your pellet tube is to use a flame torch. The power, flame, and heat output of the torch will get the pellets going very quickly. You could use a lighter as well, but it will take longer, and you will need to sit there holding that lighter until the pellets start turning red and amber with a light coat of white ash; that’s when they start to combust.

Using the smoker tube for smoking

Using a pellet tube with a smoker is easy; simply ignite the pellets and find a good place for the tube. You want the tube beneath the food so that as the smoke rises, it can penetrate the food.

Using the smoker tube when grilling

To avoid dampeding the smoking tube, keep the pellet tube away from direct heat when grilling. However, direct fire will burn up the pellets and turn them to ashes in minutes rather than hours.

Maintenance and Care of a Pellet Tube Smoker

The beauty of these tubes is that they require very little maintenance. Still, there are a few things you should do to keep them in top shape and hopefully be able to use them for a few years.

First, after each use, empty all the ashes, grab a rag, and wipe the teapot clean. If possible, add a bit of oil to a rag and wipe the tube with a bit of oil; this will help fight corrosion.

Second, store the tube in a nice, dry place, and make sure you brush the air holes to ensure the tube always has good airflow.

Conclusion

A pellet smoke tube can add flavor to food, especially when using a gas or electric grill. Nevertheless, there are many options, and our goal in this article is to show you those options with great ratings that performed well.

As you might have noticed a lot of these gadgets are pretty similar but LizzQ takes our vote for the best pellet smoker tube because of its performance, but also has been in the market the longest and has gained a lot of great reviews and happy customers. 

The MeatStick and the Meater are both leading the wireless smart thermometer race and have inspired many household brands to release their own versions. Many of our readers get stuck making a decision between the MeatStick and the Meater, so in this article, I breakdown the main differences and compare the MeatStick vs the Meater.

The MeatStick

First, let’s talk about each of these thermometers before we jump to the comparisons. The MeatStick is almost a carbon copy of the Meater, but they did a few things right. The MeatStick is a wireless thermometer, meaning there are no wires attached to the probe, and it transmits all the temperature information wirelessly to an app on your smartphone. 

The MeatStick is available as a standalone probe with a Bluetooth extender and a Wi-Fi bridge. 

The MeatStick probe on its own will give you a range of about 65 feet, but if you get the MeatStick with the Extender, which doubles as the charging base, you will get about 260 feet of Bluetooth wireless range. If you opt for the bundle with the WiFi bridge, then Internet access is the only range-limiting factor, meaning you can access the MeatStick from anywhere.

In all options, the MeatStick is the same “probe hardware.” Whether you get the extender combo or the WiFi bundle, it’s the same probe. The bases are what are making the differences in range, but the probes are the same device and have the same components and temperature tolerances. 

You can read my full review of the MeatStick to learn all the details about this meat thermometer. 

Read More: The MeatStick Full Review

The Meater ( and Meater Plus )

The Meater started the truly wireless smart thermometer revolution. Both the MeatStick and the Meater are not only absolutely, definitely wireless, but they are also smart. Their smartphone applications have built-in algorithms that predict and estimate when the meat will be done at the doneness level you choose. 

The Meater started this revolution and companies like Traeger noticed it and quickly adopted them and integrated these probes with with their news grills like the Timberline XL

I wrote a complete review of the Meater explaining everything there is to know about this amazing product. But since this is a comparison article on these two popular probes, let’s jump in and compare them.

You can read our full review of the Meater Plus, which goes into greater detail about his thermometer.

 Read More: The Meater Plus Review

The MeatStick Vs Meater: Differences and Compared

Both manufacturers have done a great job of highlighting the benefits of their thermometers, making it hard to choose between these two probes.

I don’t want you to misinterpret what I’m saying. Both the MeatStick and the Meater are good, and you won’t be disappointed by either one of these two products.

However, if you are on the fence about which one to get, let me break down the major differences between these two probes.

Wireless Range

The first and most important difference between these two thermometers is their wireless range. Both brands use a Bluetooth repeater to boost their signals, and both provide WiFi bridges for connecting to your home wireless network. Wireless range and other features I mention below earned the MeatStick a top spot on our wireless meat thermometer roundup article.

So let’s break down the range of these probes one by one so you can understand the differences.

 Meater has three main products: the Meater, the Meater Plus, and the Meater Block. As far as the probes are concerned, they are all the same hardware; what changes is the range in all their models. 

MeatStick also has three main variants of their probe, with the only differences being range. The MeatStick ( just the device and charger ), the MeatStick X ( bluetooth extender and repeater), and the MeatStick with the WiFi bridge. 

The Meater, which is the original device, on its own has a range of 33 feet, as does the MeatStick ( just the probe ). 

Without their extenders, both vendors’ probes have a limited range. This is okay for those who want to get one of these devices at a low cost and don’t mind the range limits.

However, it is important to note that the estimated 33-foot range of these probes is achieved when the probe’s head is not covered and exposed. Meaning if you use the probes inside an oven or a thick-walled grill like a kamado grill, the range will reduce drastically, to more like six feet.

Both brands then have a second-tier bundle, which is their probes plus a signal repeater that doubles as the battery charger. This is the Meater Plus and the MeatStick X, and here is where the differences are benign. 

The Meater Plus, even with its repeater, only has a range of 165 feet, whereas the MeatStick X, also with its repeater, has a range of 260 feet. 

I tested the MeatStick Mini, which is a small mini version of the MeatStick but does come with the extender, and I have to say, you get every inch of those 260 feet. 

Both brands have wireless blocks that can connect to your home WiFi, and when it comes to wireless range, the limiting factor is your home wireless setup. So, if your wireless network can reach your patio or wherever the WiFi block is, the probe and receiver will be connected to the Internet. 

The WiFi block then sends the signal to the cloud (via the internet) and accesses all the information from the cloud using the internet. This is how both brands work, and it is how you get whole-house coverage and the ability to monitor your cooking session while you shop or go for a Sunday ride. 

Both brands offer cloud technology to give you access to your temperature data from anywhere, but there is one small difference that might be a deciding factor for some related to getting wireless functionality with both of these devices. 

To get wireless functionality with Meater, you have to purchase the Meater Block, which includes the charging block with a built-in WiFi bridge and four probes. With MeatStick, you also have to buy the MeatStick WiFi bridge, but you get two probes instead of four. The setup costs half as much, and you can always add more probes later.

As far as functionality goes, both brands give you a Wifi block with a built-in display that shows the cooking temperatures, cooking times, and signal strength. 

Device	Range	Range
MeatStick Probe only	33 Feet
MeatStick X ( Bluetooth Extender )	260 Feet
MeatStick Wifi	Limited only by your home Wifi range
The Meater ( Probe Only )		33 Feet,
The Meater Plus		165 Feet
The Meater Block		Limited only by your home Wifi range

Probe Durability

This is one area where I have not found obvious issues with either brand, but as I was reviewing the Meater instruction manual, it did recommend not to pull the meater by the head if it’s exposed to extreme temperatures or past its 572 degree resistance mark. 

I can assume that the reason is that heat can loosen whatever adheres the head to the metal part of the probe, and, well, you will have a real mess on your hands. 

Meater is also adamant about not using their probe over direct fire or charcoal. Something that MeatStick does not mention but does say not to exceed their specified temperatures. 

One thing worth noting is that the Meater has a small mark on the probe that lets you know how far to insert it into the meat, both for accuracy and to protect the internal components. The meatick must be inserted completely or it will be damaged. Remember that batteries and other components are inside these little tubes.

Features

These two brands offer many of the same features, and besides their Bluetooth range, you get a lot of the same features with both. One area where the MeatStick shines compared to the Meater is in their LED charging status light. I know it’s a minor point, but I like how the MeatStick lets me know exactly what’s going on when it comes to charging the probe. To me, this is something I like but is not a big deal.

In the Meater, there is no LED light indicating how the charge is going; instead, the Meater charges “passively.”

Probes App

This is another area where these two probes differ. The MeaStick app is very responsive and works well, but I feel the Meater’s app looks nicer. This is again a preference thing, but to me, the apps on these two devices are pretty much the same. 

Price

This is another area where these two brands have some similarities but vary just a tiny bit.

First, the Meater block is more expensive than getting the block Meatstick WiFi setup. You get two more probes with the Meater block, but it is also more expensive. 

As far as the meater plus and the MeatStick extender, both cost the same, but the MeatStick is modular, so the price of entry is the same, but you can add more probes and monitor multiple probes with one extender, so it is fully modular. 

The Original Meater is the least expensive model and costs the same as the MeatStick Mini. However the MeatStick mini has only a meat temperature sensor and no ambient sensor with range of 260 feet whereas the original  

Conclusion

Both of these thermometers are great options. If you enjoy cooking BBQ and want to monitor what’s happening inside your smoker or grill and even while cooking in kitchen appliances, these are great products. 

If you enjoy cooking or grilling but want to keep tabs on temperatures, these two thermometers are great products. However, the MeatStick can be fully submerged, so for those looking for a thermometer that can work in devices that use water to cook, the MeatStick takes the lead. The Meater also outperforms the Meater in wireless range, and the MeatStick is more affordable.

Still, both are great products.

I’m sure you’ve heard of Pit Boss by now. Pit Boss has been making affordable pellet grills for many, many years. Not only do they make pellet grills, but they also offer other types of smokers, including verticals.

In recent years, Pit Boss has been working on improving the quality of its grills and matching up with other grill vendors who are offering modern features like Bluetooth and Wi-Fi connectivity. Pit Boss Platinum Laredo 1000 is one example of that.  

Pit Boss is evolving

Pit Boss is better known for making affordable smokers and grills than for making the strongest, highest-quality grills. Their older grills were not bad; they were simply a step behind companies like Trager and others. However, affordable grills were and continue to be Pit Boss’ strongest selling point.

It’s fair to say that poor quality, particularly in technology and features, hurt Pit Boss’s name a few years ago, but their newer models are vastly improved.

Pit Boss’ new line of grills is changing that, with consumers looking for and willing to pay more for a higher-quality pellet grill than the most common brands and different models.

The Pit Boss Platinum Laredo Pellet Grill

The Pit Boss Laredo is a higher-quality grill with lots of space and features. This is a very large grill, offering 1000 square inches of cooking space with three cooking racks. Pit Boss’ “Smoked It” tech and app allows you to control your grill’s temperature and monitor other aspects using your smartphone.

The Big Bus lot of Laredo 1000 also offers higher quality, lots of space, a better-insulated cooking chamber, multiple cooking racks, and other nice modern features.

This Pit Boss Platinum grill has a nice powder-coated finish commonly found in higher-end grills. It features four caster wheels with locks, a shelf for food prep, a cooking chamber light, a front ash clean out tray, a pellet clean out door, a prep side table, and a digital temperature (PID) controller.

First Impressions of the Laredo 1000

Pit Boss definitely paid a lot of attention to customer feedback and improving quality when they were building the Laredo 1000. Right away, you can see and notice the heavy-duty steel used to construct this grill. 

Also noticeable is the bottom shelf, which not only helps with storage but also makes the legs and frame itself stronger.

The Laredo 1000 has a large 26-pound pellet hopper and a large-screen PID controller, both of which are easy to notice. The hopper also has a clean-out door, which allows for quick pellet swaps or to simply empty the hopper for storage.

The PID controller has a large digital screen that displays temperatures and other functions of the grill. I will get more into this display screen topic later; there are a few things I didn’t quite enjoy about it.

Overall, the look of this grill feels solid, and it is one heavy piece of metal. The grill comes almost fully assembled. Unlike other grills I have put together, the Laredo 1000’s hopper, auger, and cooking chamber are all assembled at the factory. Mainly, you need to install the legs, shelves, and racks.

A Walkthrough of the Laredo 1000

The Laredo 1000 will greet you with a large 1000-square-foot cooking area, large enough to cook large briskets, pork shoulders, or multiple racks of ribs. This grill is WiFi and Bluetooth ready and works with Pit Boss’ Smoke It app.

This is not to be confused with WiFi-only grills. A Wi-Fi and Bluetooth grill means that the grill can connect to your home wireless network, where you can access its features and temperature controls from anywhere as long as you have Internet access. 

If you happen to be in a place where you do not have a wireless network, you can connect directly to the grill using its Bluetooth antenna and create an ad-hoc connection between your phone and the grill.

The Pit Boss Laredo 1000 can operate at temperatures between 180 and 500 degrees Fahrenheit. Now, this might not seem much different than most grills, but here’s one feature that most will enjoy: the “grill” configuration.

The Laredo 1000 can be used as a regular grill or smoker, which means operating temperatures of 180 to 500 degrees Fahrenheit. However, Pit Boss has a feature called the Flame Broiler, which is, in simple terms, a shield that you can remove by pulling a lever. The flame from the burning pot goes straight into the cooking chamber, which can get up to 1000 degrees Fahrenheit.

This is an excellent grill and smoker. You can set it up to cook low and slow, but you can also pull a lever and set the grill for direct flame to sear the perfect steak.

Many manufacturers say that their grills are very versatile, but the Laredo 1000 truly is. Because it can operate at temperatures between 180 and 1000 degrees Fahrenheit, it can grill, smoke, roast, bake, and sear a steak. 

Another nice feature of this grill is its built-in lighting for night grilling. Many of us enjoy cooking at night, where lighting isn’t as good as in our backyards. Having a light not only allows you to see where you’re putting your hands and how close you’re getting your hands to the grates, but it is also easier to see how well food is cooking, check for burn spots, and move food around.

 Another feature that I came to appreciate in many pellet grills was the built-in, front-mounted ash cleanout tray. Ash buildup is the nemesis of a pellet grill’s performance. That is, the more ashes accumulate in the bottom of the grill and inside the burn pot, the less air flows, which means poorer performance.

The burn pot and bottom of the grill can be difficult to clean at times. With the Laredo 1000, simply pull the tray out and empty the ashes. With other grills, a shop vac needs to be used to clean out the ashes. 

Pit Boss The Laredo offers two ways of cooking

One distinct feature of the Pit Boss Laredo 1000 is its ability to “switch” from grill to smoker. You might think that the majority of pellet grills can do the same thing, and you’d be right; however, smoking and grilling functionality is assumed in some grills. By this, I mean that it is assumed that the grill can smoke because it can operate at temperatures anywhere from 180 to about 300 degrees, and it is expected to also be able to grill because the grill can operate at temperatures above 300 degrees.  

This grill’s “Flame Broil” feature, on the other hand, can heat up to 1,000 degrees because the heat shield can be moved out of the way to let the fire cup flame into the cooking chamber, which heats the chamber to more than 800 degrees.

There are other pellet grills that can do this; some Z Grills models and the Oklahoma Joe’s  Rider DLX can do this as well. This feature is offered by a shack in Seattle, but with limited success.

Using the Pit Boss Laredo 1000 as a smoker

To use the Pit Boss Laredo 1000 smoker, the setup is quite simple. Set the lever on the grill’s side to the “smoke” position and set the desired smoking temperature. Normally, if you want to smoke pork ribs, a pork shoulder, or a brisket, you will be operating at temperatures anywhere from 225 to 275 degrees Fahrenheit.

Using the Pit Boss Laredo 1000 as a grill

It’s also a simple idea to use the Laredo 1000 grill too. Slide the lever to the grill possession to open the heat shield. With the Laredo set up to grill, you can maximize its heat output, and this grill can reach temperatures of upwards of 800 degrees. 

One thing I’m hesitant to do is place very greasy foods, such as steaks or pork belly, directly over the burning pot because it will cause flare-ups.

How the Pit Boss Platinum Laredo 1000 Stacks Up

Pit Boss has done a great job in recent years of adding new technology to their grills. A grill that can get hotter than 800 degrees is a great example of this. 

Pit Boss has added Bluetooth capability, wireless connectivity, and a digital PID controller to most of their grills, and these new features can be found in high-end grills such as Tragers, Rec Tecs, and Z Grills.

Pti Boss is definitely a bit late to the game, but it seems their focus is still on building affordable grills for everyone to enjoy.

The Laredo 1000 definitely feels stronger than older people’s models. The build quality is stronger; the chamber is solid, and its legs are strong. We enjoy the fact that the grill has three cooking racks, which is enough to fit large cuts of meat but also cook vegetables and keep food warm during a long day of cooking. 

The large display on the temperature controller (PID) It’s nice to have but lacks the resolution of high-end grill controller displays. The display is not as easy to read in direct sunlight as it is with other grills. It looks like a 1980s Casio calculator display, but it is not something that many will find troubling. 

However, it would be nice to be able to see the display better when cooking outside in direct sunlight.

What we like:

We loved how simple it is to pull the lever and unleash the full fury and power of this grill. Being able to cook at temperatures of 700–800 degrees is Kamado grill territory. This cooker offers another level of versatility that many pellet grill companies claim to offer.  

Cooking at 600 to 700 degrees Fahrenheit, for example, means you can drop a pizza stone on this grill and bake your favorite pizza recipe. This also means you can get a nice big rib-eye steak or Tomahawk steak, nicely seared, for dinner.

We also enjoy the fact that the grill has both Bluetooth and wireless capability because not everyone will be at a place where wireless is available. The difference between Bluetooth connectivity and wireless connectivity is that Bluetooth allows you to create a direct connection between your smartphone, whereas with a wireless connection you need a wireless router and Internet access.

 One thing worth noting is that Pit Boss has designed this grill so it can actually work with a 12-volt battery. That is, if you take this grill on the road, which will require some assistance because it is large, you can use it with your car’s battery.

The catch is that you must unplug the built-in pellet igniter and manually light the pellets, as specified in the owner’s manual. But the point is that the grill can work with a car battery, and it is beneficial that this grill supports a Bluetooth connection. If you’re in the middle of nowhere but have a 12-volt battery nearby, such as your pickup truck’s and a Bluetooth-capable smartphone, you can control this grill.

The Laredo 1000 also has a very intuitive control display. The display in the temperature controller, or PID, shows you the basics, including cooking chamber temperature, meat probe temperature, and, of course, your “set” temperature. 

 You also get a couple nice little treats, including a pellet sensor that tells you when you run out of pallets. Now, this is not as useful as the pellet level sensors found in newer Traeger models, which actually tell the actual level of pellets in the hopper. The Pit Boss just tells you when you run out of pallets, and my friends, with pellet grills, you know when you run out of pallets because, well, the temperature drops like a ball and you stop cooking.

 Another option is to send the display when the fan is running, which I don’t see the point of because you can hear the fan running. 

This grill also supports two meat probes, and you can see the temperature of each of those probes and the internal temperature of the meat displayed on the main display.

Another nice thing about the Laredo 1000 is that there is a door on the side of the hopper that allows you easy access to the internal components, including the fan and other connections, so if you do have to replace a part, you should be able to get in there very quickly.

Things to consider

There are a few things we did not enjoy about the Pit Boss Platinum Laredo. The first is that, for some reason, people choose to offer this grill through only select retailers, and I think that is going to deter some customers, as people might just want to have the option of ordering the grill online or simply going to a store where they have a membership or they like.

 I’m sure they have reasons, but in my opinion, this is something I don’t like.

One thing that concerns me about the Loredo 1000 is how flat it is and where the temperature controller display sits. The LCD display is almost flat on top of the hopper lid, and I am concerned that it will be damaged over time as people place tools on it, drop food on it, or do anything else on it. 

Conclusion

This grill will not win any beauty or quality contests, but it will surely come in second. But for less than $600, you get a Bluetooth and Wi-Fi capable grill built with decent quality materials, lots of tacky features, and plenty of space.

This grill is ideal for someone looking for a capable yet affordable option. If you are looking for higher-quality better technology and have the budget that I suggest looking at Brands like Traeger Rec Tec and Z grills.

Many of people are looking for an affordable way to get a new, shiny pellet grill in our homes. There is a little-known secret called the Z Grills Blind Box. Z Grills’ blind box is a bundle deal and a quick way to get fired up and enjoy the flavor of a wood pellet grill.

Simply put, you pay a fixed price, hovering around the $399 to $499 mark for a “mystery box”, and you get a bundle that includes a pellet grill, a grill cover a “mission card” ( more on this later ), bucket grease liners, and a set of stickers. 

The bottom line is that you get grill no matter what!

What is the buzz about the Blind Box

The blind box is probably the least expensive way to get a pellet grill. This pellet grill blind bundle deal does change from time to time to include different grills and different accessories. 

I have searched other brands to see if they have similar deals, but no one comes close. Sure, a pack of stickers and some grease lines don’t seem like a big deal, but getting a decent pellet grill for under 500 bucks is. 

These are all large, capable grills, and you get a new product with a full three-year warranty. 

We have written a few reviews about these grills, including the 700D4E and the 450B, which in our experience are the two most common sizes found in backyards. You could say that the 700 series is your midsize sedan and the 450 series is more of a compact car. 

Both of these grills did great in our in-house tests; they maintained temperatures well and produced good smoke flavor.

However, the reason there is so much buzz about Z Grills pellet grill “mystery” box is because no other brand is offering this type of bundle with a standard-size grill and accessories. Just to give you an idea, a portable pellet grill can cost as much as this bundle.

What you get in Z Grills’ Blind Box

As mentioned before, you get a few accessories, but the main point here is that you get a pellet grill. Z Grills changes their deals often, but you can get a grill as big as 800 square inches (1000D3E) or the 550B2 with about 500 square inches of space. Depending on the season, Z grills might include a pellet bag or two!

These grills typically cost between $500 and $900, but with the box special pay under $400 bucks and you get a pellet grill.

You Bet on a pellet grill blind But, there is more

The blind box is like playing the grill lottery: you can get a good grill for a fraction of its original price. You never know what Z Grills pellet grill you’ll get, but the offer page states which models are at play. From there, you can also get more information on the pellet grill specifications, temperature range, sq inches, and even other customers’ reviews. 

The Z Grills “secret” box is a great gift for those who love cooking food and love the taste of wood-fired flavor.

Besides a Pellet Grill what else you get in the blind box

You get mostly accessories; some months, Z Grills include pellets, but mostly you get accessories. Things like grease bucket lines, cleaning brushes, and cooking tools are often included. 

Z Grills is now offering a “mission card,” which is a clever way of getting you to join their social media and share your experiences with others, but at the end of your mission, you get a free grill cover!

Should you consider the Blind Box Special

You should. This price point is difficult to beat if you’re looking for a low-cost way to get a pellet grill. As I mentioned before, even budget-friendly smokers sometimes cost more, and with this specific deal, most times all you need is a pellet bag to complete your setup. The grills are also standard to full size and offer enough space to cook full meals, large meats and smoked meat, low and slow. 

If you want more control over the features and what you get for your money, then this deal might not be for you. Because you have no idea what pellet grill you are getting and only a list of possible options is available, some might prefer to look at a broader selection of top pellet grills. 

A few advantages of Z Grill;s blind box

• You get a grill for under 500 bucks.
• These grills are standard size grills, offer appropriate temperature output to cook a wide range of meals, and have enough space for cooking large meals.
• These are new grills with a three-year warranty.
• A pellet grill produces more smoke and better flavor than a gas grill, which is why they are so popular.
• You get most of the accessories you need for grilling in one single box.
• You get accessories for your grill and everything you need to start grilling.

A few disadvantages of Z grills blind box

• The most obvious disadvantage is that you don’t know what grill you will get, but Z Grills lists the ones at play.
• You might get a cheaper model. While you might not get Z Grills’ latest and greatest models, the models at play are still good, solid options.

Conclusion

Z Grills makes amazing grills, and this blind box deal is a great way for many to get their hands on perhaps your first grill or simply get one at a reasonable price.

There are many happy customers posting on social media as they receive their blind boxes, and everyone seems to be happy with the product. I’d say if you are wanting to get into the grilling world and don’t want to spend a fortune but want a decent grill, this is a great “hack” to land a new grill. If you want to be more selective, then see all the other grills offered by Z Grills and pick whichever you want.

The Meater Plus is a new line of wireless grill thermometers and the future of cooking. BBQ meat smoking and grilling often require paying close attention to the meat’s internal temperature. When smoking meat, it is extremely helpful to monitor the progress of the internal temperature as it rises and, better yet, set alerts for certain temperature points during the cook.

While many thermometers can do this, not many can do it without using any cables or wireless at all.

Now, I want to clarify that the term “wireless meat thermometer” is often used by brands to also describe Bluetooth and other thermometers that “wirelessly” transmit temperature data to your phone or another device, but the temperature probe still uses a wire to transmit the data to a receiver.

The Meater + is truly wireless

The Meater Plus is a truly wireless device, meaning that it doesn’t have any wires and also transmits temperature data wirelessly. The thermometer probe houses all the components, including a rechargeable battery, and on the other end, there is a smart app on your mobile phone that gathers all the data and handles many features, including alerts.

Companies like Meater have managed to take the good old probe we are all familiar with and design it to fit all the components needed to read temperature and transmit data wirelessly.

Let me introduce you to the Meater Plus

The Meater Plus is the successor to the original Meater. I will get more into the differences between these two thermometers, but I want to introduce you to the newest model, the Meater Plus.

You have likely heard some chatter about these new types of wireless food thermometers, and they are pretty revolutionary. So, of course, we had to get our hands on one. 

The Meater Plus is a stainless steel probe a little over five inches long with a ceramic head. The probe houses temperature reading complements, and the head houses electronics like the Bluetooth transmitter.

The Meater Plus probe has two sensors in one single device: the stainless steel probe measures food temperature while another sensor in the probe’s head measures the ambient temperature, that of the grill cooking chamber or smoker. A wood pellet grill normally displays the cooking chamber’s temperature, but with the meater plus, you can have an extra eye inside the grill or for

For those with grills that do not display internal or cooking temperatures, the Meater can deliver that information.

The meat thermometer looks more like a writing pen, and its wooden base doubles as a wireless transmitter and charging base. The base is made out of real wood, which adds a touch of elegance and a high-end look to this device.

Meater + Specifications and Performance

The Mater uses Bluetooth LE technology, which stands for Low Energy and allows the Meater Plus to reach a maximum range of 165 feet, which is 5 feet more than the width of a football field ( not the length). There are other wireless thermometers out there with a longer range, including the MeatStick, Meater’s closest competitor.

The sensor and probes can read temperatures up to 212 degrees Fahrenheit, and the ambient temperature sensor can read and withstand temperatures up to 572 degrees Fahrenheit. It is important to keep these temperature limits in mind because exceeding them will damage the probe. in part because some of the components inside these probes will simply “cook” above these tensiles. Remember, there is a rechargeable battery inside these probes.

All the information gathered by the Meater Plus is translated into numbers and very informative graphs by software, which are all colorfully displayed on your phone via the mobile app. The Meater App is another noteworthy feature of this product. I have tested many thermometers and probes, and the app is often their pitfall.

The product can be amazing, accurate, and of good quality, but if the app is not user-friendly, reliable, and easy to configure, it will deter many users, and often those brands end up inadvertently getting bad reviews online.

I have to say the Meter app is crisp, responsive, and very colorful; everything is color-coded, which helps direct your eyes to the information you are looking for quickly.

The app is also very easy to use. Everything from cook time to remaining times can be easily seen in the app.

The app also tells you the battery status and how much power the Plus has left. The battery in these probes will last 24 hours. That is plenty of battery to monitor brisket and plenty for monitoring a steak.

This wireless meat probe has a range of 165 feet, and Meater has cloud service that allows you to connect to your home WiFi and access the Meater from the mobile app anywhere your phone has Internet.

The base of the Meater doubles as a charging station, and one AAA battery can charge the Meater about 100 times. 

Warranty

Mater offers a one-year warranty on these probes, and quite frankly, I wish the warranty was longer. As these devices are susceptible to failure as they are exposed to fire and heat, one thing that is very important is that the Meater manual suggests that the Meater be used on indirect fire and not over hot coals or fire. 

This could be to protect the thermometer from direct fire, extreme heat, and flare-ups, but it would be nice if they were a bit more upfront about it. I can see many people just throwing the probe into a cut steak and going for a hot sear. 

This is not recommended by Meater. [1]

Meater instructions are to reverse sear the steak first; once the desired doneness level and temperature are reached, remove the probe and then sear the steak. 

It is very important that customers are aware of these, because by simply reading Meater’s website, you might believe that because the probe can withstand temperatures of over 200 degrees and the head over 500 degrees, direct coal cooking is feasible, but you could actually damage the device.

Also important is the fact that the Meater Plus is water resistant, not waterproof. Meater states that the probe should not be submerged in water for prolonged periods of time. 

The Meater Plus wireless meat thermometer Review: in detail

Ok, now that you are familiar with the Meater Plus, what it does, and all its features. Let’s go over our review of the Meater and what makes it a Plus!

We received the Meater Plus with much anticipation and excitement. Our first impressions were how cool the thing looks and how light it is. Pictures don’t do it justice. The wooden base looks very elegant, and I can see many just leaving their Meater right on top of the modern kitchen counter or fancy kitchen tops.

Setting up the Meater Plus is easy. Simply install a AAA battery in the charger, insert the probe in the base, and it will passively charge. This was confusing to me because when I tested the MeatStick, you actually had to press the power button to start charging the probe, and the LED blinked to let you know it was charging. 

Read more: The MeatStick Full Review

That’s not the case with the Meater. It charges passively, and you have to trust that the battery in the probe is charged. The Meater charging block/extender LED does show different colors to let you know the state of charge of the AAA battery.

During our tests, we noticed we needed to charge the Meater for about 2 hours.

Another thing that is worth mentioning is that the Meater Plus cannot be fully submerged in water or other liquids for long periods of time, which is something its bigger competitor, the Meatstick, can do.

To pair the Meater, simply download the Meater app, hold the black button on the base, and Bluetooth connect the Meater to your phone. 

Using the Meater

To use and set up the Meater Plus for cooking, it’s easy: simply start the app, insert the Meater into the meat, and set the cooking session. Setting the cook is simple: select the type of protein and alerts and start your cook.

There are a few things you should know about using the Meater. First, the probe has to be inserted all the way, or at least to the set safety “notch” on the probe ( you will see a line on the probe ), or you risk damaging the probe. In a way, the meat around the probe protects it from overheating and damaging the internal components, including the battery.

In fact, I took a look at the Meater manual, and it states to not use the Mater over direct heat or over charcoal, and if an overheating alert goes off, use eye protection to remove the Meater from the grill.

It is also important that the Meater thermometer stay inside the meat while the meat is being removed from the grill. 

So why do I bring this up? Because Meater states that their probe can withstand temperatures of 572 degrees and the probe is 272 degrees, yet their manual seems to contradict this a bit by stating to only grill in indirect heat. To me, it seems like Meater is really trying to play it safe, but just keep that in mind. 

Nevertheless, using the Meater is very easy and does the job. During our tests, we found no issues using the Meater and the temperature readings were accurate. We smoked a pork butt and a brisket and never had issues using this probe or monitoring temperature. Overall, the test went well, and this probe did its job as intended.

This brand has become so popular that Traeger has picked it up and integrated it with their newest pellet grill. 

Related more: Traeger Timberline XL Pellet grill review

The Meater App

The Meater app is another area where this product shines. The mobile application is intuitive and easy to use. To setup the probe, simply follow the steps in the app, and in a matter of minutes, your Meater will be ready for use.

One thing that is important when setting up your Meater probe is to ensure you choose the right product. The app supports all three Meater models, including the Meater, the Meater Plus, and the Meater Block. The app will ask which smart meat thermometer you want to configure.

One very nice thing about the app is that it has a “Getting Started List,” which takes you step by step through the process of getting your phone ready to connect to Meater and vice versa. This is a very useful feature, and it is something that I think Meater did right.

What we like

• Smart, easy to use.
• Good support from Meater. Email, phone and a helpful knowledge base page.
• Easy to clean.
• No wires anywhere.
• Long Battery life.

What could be improved

• It isn’t waterproof so it cannot be used in certain cooking appliances. 
• Would be nice to see a blinking led or something showing when the battery is charging 

The Meater Block

One cool bundle is the Meater Block. Basically, it is a set with multiple probes, and the charging block has a built-in temperature display. This is great for those who want multiple probes to monitor multiple meats or simply want extra probes. 

The “Block” also acts as a WiFi bridge capable of connecting to your home WiFi for world-wide access to your Meater probes information.

Is it worth the Price

In my opinion, the Meater brand has created a small device that is easy to use, the app interface is friendly, and it works well. This is a device that can be very helpful for some, especially those who are starting to grill and cook and want a watchful eye keeping food temperature in check. 

Compared to a simple instant-read thermometer, the Meater can be a bit pricey, but it offers a lot of convenience, and the cooking alerts are very helpful.

I think that for some, the price of 99 dollars might seem like a lot to spend on a temperature probe, but you are paying for convenience and technology. The Meater Plus performs as intended, although I feel one must be careful or run the risk of damaging this gadget.

Also, more traditional wireless meat thermometers with a cable attached to the probe can withstand higher temperatures. 

The Meater plus vs the Meater

As you have likely noticed, Meater has two probe models. The Meater and the Meater Plus The difference between these two thermometers is their wireless range.

The “original” Meater has a Bluetooth range of 33 feet. This is because it doesn’t use a repeater, and also because things like your grill’s wall reduce range.

The Meater Plus, on the other hand, has a range of 165 feet because it connects to the block, which acts as a repeater, and the block connects to the app on your phone. 

Also, the Meater Plus works with Alexa. If you purchase the Meater block, it connects to your home WiFi and uses the cloud to give you access to the probe information and temperatures from anywhere in the world as long as your phone and the block have Internet access.

Why is the Meater smart meat thermometer the new way of cooking?

 Meater automates cooking and gives people a lot of information right at their fingertips. These levels of automation can be very helpful and convenient. The old probes with wires are still effective and work well, but as we move more towards a connected world, these newer wireless thermometers are taking the lead.

Also, those metal wires can get in the way, are harder to clean, and make it hard to move food around after you set up the cook.

Conclusion

The Meater Plus is an amazing wireless meat thermometer. I truly enjoyed using this probe and found myself sometimes playing more with the app than checking the grill, but I think that’s the point of this gadget. It gives you a bit of freedom when cooking on your grill or smoker.

I think many will enjoy the Meater Plus and all its features. It is a replacement for a good ol’ instant read thermometer? No, it is not. Is it a replacement for traditional probes with wires, even the Bluetooth ones? Oh yes!

Using an instant read is still the fastest way to walk up to something cooking and check its temperature, but the Meater products are not that far behind and give you much more features and convenience. 

References:

https://support.meater.com/overcooking-help

Building a smoker can be both very rewarding and a great way to save a few bucks. Besides building an amazing machine to smoke meat and cook amazing foods, the real reason why many people DIY smokers is because it’s a great way of getting everything you want the way you want it and how you want it. 

This article will teach you how to make a smoker, or, in simpler words, how to DIY your own smoker. Smokers are not the most expensive BBQ cooking apparatus, but some models can be highly prized for what they are: a metal box with a grate. 

If you have the proper tools and skills, you can actually build one at home and, in some cases, even save a few bucks or simply build what you want.

I will go over unique ideas and plans. I will also share step-by-step instructions, different methods, and what the smoker needs to achieve to smoke great food.

Let’s explain what a smoker is

Many of you know what a smoker is, but we frequently get asked what a smoker really is. The reason why is because grill vendors and brands often use the terms “grill” and “smoker” to describe the same product. 

Brands like Traeger will use the term “smoker” to describe some of their pellet grills, and by that they mean that some grills can also cook low and slow or hold low steady temperatures for long periods, making them great for smoking. 

But a true BBQ smoker might not be able to grill. simply because it might not get to high enough temperatures to grill food. For instance, an offset smoker might not be able to get to temperatures of 400–500 degrees to grill or sear a steak.

Another example are vertical smokers. These smokers are purpose-built to smoke meat and normally operate in a temperature range of 180 to 400 degrees Fahrenheit, sometimes even less.

 A smoker, simply put, is a type of grid that is meant to maximize the amount of smoke that can be infused into food by cooking at low temperatures for long periods of time. 

What makes a smoker work well and effective

What makes a smoker effective and work well is, number one, the ability to cook at low temperatures, followed by the ability to retain that temperature well, and lastly, a fuel type that can generate good, clean smoke to infuse flavor into the meat.

Heat retention is one of the most important factors and what makes a smoker good or, well, useless. 

If you look at the top-performing smokers, one standout feature they have is a double-insulated chamber. This is to retain heat even in cold weather. So consider insulation and heat retention when designing your DIY smoker.

Smoker characteristics

There are a few components that a smoker must have in order to not only be considered a smoker but also operate as one. If you want good-tasting smoked meat, the following components must be part of your DIY smoker design: 

The first is a good, sealed cooking chamber. The cooking chamber is where the food will be placed, and it is good for it to be as sealed as possible to retain heat and, second, to retain smoke.

As the smoke and heat rise, it will find ways to escape, so it is important to have a well-sealed chamber to avoid temperature fluctuations but also to retain as much smoke as possible.

Second, a cooking grate. A good grill grate must be made of a good material; these are typically made out of stainless steel or cast iron. The grate will transfer heat to the food and hold it in place away from the fire. 

Lasly, another important component of a smoker is the firebox. In an offset smoker the firebox sits outside the main cabinet, usually on the side of the smoker hence and name “offset smoker” 

This is a good set-up because these offset smokers cook using indirect heat from the firebox, and only heat and smoke cook the food. Normally, wood and charcoal are fed to the firebox along with a healthy amount of fresh air flow to create a nice, healthy fire.

Different Shapes

There are different types of smokers, each with their own pros and cons, but what makes the smokers different in many ways is the type of fuel they use, their shape, and their size.

For example, pellet smokers will burn wood pellets. These can be found in a vertical or horizontal format. Then there are charcoal smokers, which use charcoal. These are more commonly found in a vertical shape. Offset smokers are very popular; these are horizontal with an outside fire box and normally burn wood.

And lastly, we have electric smoke smokers.

Read more: Types of Smokers

Decide what type of smoker you will build

Before you put on your DIY hat and start grabbing your cutting tools and starting to chop the neighbor’s trash can, you need to decide what kind of smoker you want to try to emulate. Are you leaning more towards being a vertical smoker, or are you leaning more towards being a horizontal smoker?

 Make these decisions ahead of time to see what type of design you will go with. Because horizontal smokers are gray from feeding large amounts of food, and wild article smokers can fit a lot of smoke and a lot of food, everything is stacked horizontally, and they take up live space on your back.

This also should be considered if you are planning on using wood charcoal. If so, this will influence the type of charcoal basket or trade you will need to design and keep in mind during your build.

How to Make a Smoker

I have seen my fair share of, let’s say, creative ways of making things, and let me tell you, none of them work or should even be mentioned. I have seen everything from file cabinets to hazards. Making your own smoker Canby we’re goois can be done, but anything that resembles a box and is made out of metal should not be turned into a smoker. Below are three proven and effective homemade ways of making a smoker.

1. Using Cinder Blocks

 The cinder block method is a hell of a way of making your own smoker; in fact, I grew up on an island where many people couldn’t afford to buy a fancy smoker, and cinder blocks were the kitchen of the neighborhood. I grew up seeing my family cook whole hogs using cinder block smokers, and I remember sitting behind them and thinking that I might turn into a hog all day long. Although a little different, the concert is much the same. You are going to use cinder blocks to build a chamber, or firebox, and smoke stack.

2. Using a Steel drum

This is perhaps my favorite way of building a smoker. This is because a steel drum is easily accessible; it’s already shaved to the perfect shape to create a smoker and is extremely easy, if not the easiest method, to build a smoker. The problem with using a drum or building a drum smoker is that he does require a different set of tools that you will need to cut into metal, which means that you will need either some strong cutting pliers or, in some cases, even welding equipment.

 You can use a 10, 30, or 50-gallon steel drum, which you can order online, or recycle one as long as it is cleaned. 

To build the smoker, simply build a charcoal basket out of stainless steel or use a cast iron box. You can pretty much use anything else as long as it can withstand the extreme heat the charcoal will generate and allows proper air flow.

Depending on the size of the drum you use, you can find many “off the shelf” grill grate options or you can go to a welding shop and have someone make you one. All you have to do is measure the diameter of the drum, and you are ready to go.

Next, you will need to cut a hole in the lid to build a smoke stack. The stack needs to be wide enough to aid in air flow. Three to four inches in diameter should be appropriate for these size drums. You can install a cap to control air flow, although you will see that most offset smokers in competition don’t have one. 

These are the basic materials needed to build a drum smoker, also called an “ugly drum smoker.” 

These things work well because the cylindrical shape creates an amazing hot air convection effect to cook meat evenly. Heck, I have seen people make these ugly smokers out of garbage cans.

There are companies selling these “ugly smokers,” and one popular brand is Pit Barrel.

3. Using Large Plant pots

This is what I like to call a “home brew kamado.” Kamado grills are the most versatile cookers in the grilling world. These things can grill, bake, and smoke foods. Here is the deal: most kamado grills are made out of ceramic, about an inch thing, and guess what large plant pots are made of? Yep, ceramic. 

Making a DIY meat smoker out of ceramic pots is simple. It’s pretty,  but it is simple. First, grab two pots. It’s likely you have someone who has two laying around. Order the smoker heat gasket and apply it to the top lips of the pot. 

Now you will need to do two things for this smoker to work, and if you get them right, you just made a Kamado for likely 75 percent of the cost of the cheapest model out there.

First, with charcoal, you need to work on airflow. You need to build a smoke stack and an air inlet for the charcoal. You can very carefully drill these holes with a concrete-concrete drill bit. 

The last step is to build a charcoal basket. I like to use baskets that are already built, which you can find easily at your local Ace Hardware or Lowes. But if you feel creative, you can build your own.

Making the smoker work

Ok, so we just talked about how to build a smoker, but now let’s talk about how to make it work. There are a few things that the smoker needs to do well for it to work.

First, you need a good, or at least decent, “seal.” If you build a smoker that leaks hot air and smoke all over the place, it will not work very well. 

Use gaskets where needed, and make sure you cover and fill gaps as needed.

Second, you need good air flow. Good airflow will make a good fire! Make sure you build a good inlet and smoke stack. The diameters of these two pieces should match. 

Build a good charcoal or wood basket. The basket should have enough holes to let enough air in so that the coals or wood can catch fire and get enough oxygen to burn cleanly. 

An Ugly drum smoker

Ugly smokers, or drum smokers, are one of the most popular DIY smokers. For years, people have been making these smokers, and they do work. You can actually buy these smokers for cheap and save yourself some work. Our guide to drum smoking lists some of the top models, including drum smoker kits, that you can buy at great prices. 

Meat Smoker Care

Just like any other grill or smoker, you need to maintain your creation. Prepare to spend some hours cleaning grate surfaces, seasoning, and performing overall maintenance. Get some good cleaning tools and spend some time taking care of your smoker. Whether you spend a thousand bucks or a few hundred dollars, every smoker needs maintenance to extend its lifespan.

Smoker Plans

If you want to make the time and learn how to build your own smokers, I have also mentioned that there are smoker plans and kits available on the market. You can buy these kits and smabale them at home. Sure, it’s not the same as building your own, but it’s very close.

Pro Tips

Here are some tips to make your build successful: First, make sure you have a good set of tools handy; you will need them. Second, take your time. Like any DIY project expect some setbacks and having to make some adjustments. The first step is to think about the type of smoker you want to build 

Conclusion

Smoking meats is a great pastime, and I call it a passion. Here, I shared how to make and build your own smoking machine, but if you don’t feel like you have to know how to build these machines, there are many options on the market that will help you get closer to your dream smoking machine. 

But if you feel like you can handle a few tools and want to build something unique, Enjoy the ride.

Sitting around a fire pit with a nice cup of hot beverage and chatting with friends and loved ones is one of the purest forms of quality time. So how about doing it in great comfort? In this article I talk about fire pit chairs and, through my tests, research, and own experiences, will share with you the best fire pit chairs you can get to sit in front of the fire.

Selecting fire pit chairs

Some of these chairs can cost a pretty penny, so it is important to take a closer look at the quality and materials used to build the chair. I focus heavily on materials and design to measure quality.

To narrow down your choices and find the best, it is important to consider how you will be using the chair. Is this going to be a chair for a patio furniture set? is going to be seen outdoors throughout the year. You also want to consider if the chair is for home use or for outdoor use, such as camping. The answers to these questions will determine the type of chair that might be a good fit for you. 

Later in this article, I go into more detail on what to consider when choosing a fire pit chair and also specifically which ones are best for home furniture and which ones are best for outdoor use, such as camping. I cover both.

Here are the best fire pit chairs we picked

The Polywood Modern Folding Adirondack Chair – our Top Pick

Polywood is extremely popular in the outdoor , grilling, and camping niches. Their Adirondack chairs have earned a reputation for being extremely durable and comfortable. Polywood took a very smart approach by designing chairs that look as if they are made out of wood but are actually made out of polyethylene or HDPE. In simpler words, these fire pit chairs are made out of plastic, but very hard plastic.

What this means for the consumer is that these chairs can be left outside and will not rust or get damaged by water, snow, or UV rays. But here is the cool thing that you may or may not know about this brand and one of the main reasons to consider them. Polywood recycles millions of pounds of plastic containers and manufactures what they call “POLYWOOD LUMBER.” Just as it sounds, these are wood planks made out of plastic. They even look like plastic. They inject color and other stuff for rigidity and usability, but the chairs are plastic.

I have a pair of these chairs and they are unbelievably comfortable; I say unbelievably because they appear hard at first, but something about the angle of the seat and the back support these chairs provide make them extremely comfortable. I picked up my set from a local HomeGoods store where I live here in Florida, and here are two things to keep in mind. They are heavy, very heavy, and although they fold, is not enough to fit in a small car, The fold is flat and good enough to pick up the chair and transport it, but I wouldn’t say these are the chairs you want to take on every trip to the beach, but they are absolutely comfortable to sit around a fire pit.

Although Polywood offers non-foldable models, this specific chair model comes fully assembled and is foldable.

My set is now 6 months old and there is no discoloration or damage. They have been outside during all the hot Florida summer and now the cold weather. I enjoy taking out my pellet grill and doing BBQ outside.

I find the sitting position very comfortable, although the seat of the chair is at an angle and for some it might be hard to get up, but it is a comfortable place to be around the fire pit.

Why our top choice?

First and foremost, the aesthetics of the set are superb and complements modern house decor. This outdoor patio furniture set is ideal for creating the best outdoor design and sitting comfortably around a fire pit.

Foldable: yes

Material: Plastic ( Polyethylene).

Comfort: 5 of 5

Warranty: 5 out of 5

Price: 4 out of 5

What we like:

• Amazing quality
• Folding Adirondack chair
• Low maintenance
• “Made in the USA” 
• Sturdy

 Things to consider:

• Heavy
• Low to the ground
• The holding pings can be hard to push in and remove.

The KINGYES Adirondack Chair

The KINGYES chairs are another good option for comfortable seating around a fire pit. These chairs are built much in the same way as our top pick, but the main difference between the KINGSYES chair and the Polywood is price, and the design is slightly different. These are also made out of recycled plastic and share many of the characteristics of the Poly, but they do add a few features that are nice, especially for the lower price.

First you get a cup holder, which I really like because on my Polywoods I put my beer on the hand rest and when it gets slippery, I end up losing a few ounces of beer.

You also get an adjustable back rest, which is helpful for those who might have trouble getting up from the chair.

When folding these chairs, I found removing the securing pin a bit easier and I like that the pin is attached to a small link chain so you don’t lose it. It does mess with the aesthetics a bit, but not a huge deal to me.

These chairs are easy to put together, but they are heavy. Maybe have a friend nearby to help you. During assembly, you might want to have a small drill bit ready as some of the screw holes might be covered with plastic from the factory.

 What we like:

• Folding Reclining
• Assembling is easy.

Things to Consider:

• You will see a chain

Tyrz Adirondack Chairs – Budget

Tyrz Adirondack Chairs are very close to our top pick, Polywood. The main differences are price and these fire pit chairs are not foldable; they need to be assembled. Other than that, Tryz’s approach is very similar to Polywoods. In fact, they use the same base material, polyethylene, as their main building material. Certainly, there are differences in the manufacturing prices, but the main material is the same.

The quality of these chairs is also very good. Besides the plastic parts, all the furniture hardware is 304 stainless steel, making the design of these chairs sturdy and durable.

Here is where I think the price difference comes into play and is fit and finish. The Poly’s feel very strong. I mean, the foldable models wiggle a hair, but that is because there are joins between the pieces to allow them to fold. The Tyrz chairs are thinner and slightly flimsier.

Then there is the finish, compared to our top pick. These chairs do not share the same finish quality as our top pick does. With the Poly’s, the finish almost looks like real wood. With these chairs, you can tell they are plastic.

Expect some manufacturing flaws, such as holes filled with paste where screws go and a lower quality overall. These furniture companies are in the USA and are an affordable option for comfortable seating around a fire pit.

What we like:

• Adjustable

Things to consider:

• A bit lower quality but still go to sit around a fire pit

The GCI FirePit Rocker Chair

No, we are getting more into the portable options in this article and just as I discussed earlier, there is fire pit furniture for home use and then there are options for outdoor seating around a firepit at the campsite. Options like the CGI Rocker chair are great for camping or outdoor activities because they are designed with portability in mind. These are lighter chairs compared to Adirondack chairs, which weigh anywhere from 30 to 40 pounds.

CGI makes all kinds of outdoor furniture, including tables, chairs, and benches. Their gear helps make camping fun and comfortable while cooking a great dinner with their campfire cooking tools.

Solid Wood Fire Pit Bench ( outdoor sitting bank)

Some might not want just chairs and be looking for an accent piece to create a cozy fire pit area or just something different. What is very cool about this fire pit bench is that it is first made out of cedar, which gives the fire pit seating area a nice rustic feel; second, these benches are curved, meaning that four pieces can make a full circle around most fire pits. So everyone gets an equal view of the fire. 

Unlike with an Adirondack chair, a bench will not give you back support and will not be as comfortable, but it is different. 

Assembly of the benches is easy, and it involves attaching the legs with a couple of allen screws. The allen wrench is included.  

The Solid Wood Fire pit bench set makes a great alternative to and adirondack chair

This beck is made of acacia wood and has a simple design. It makes a great decorative piece for outdoors or even inside the house.

This bench is solid but there are a few things to consider. First it is made out of wood so it will require some maintenance and even refinishing from time to time. If you live in my home state of Florida expect the summer sun to take a toll on this set. Second, the legs are a bit narrow and if you are planning on using this set outdoors, the legs can sink in wet grass or dirt.

Nevertheless, these benches weigh way less than an adirondack chair and are easier to move around, transport, and store. 

What we like:

• Beautiful fit and finish made our of wood

This to Consider:

• The wood might require some maintenance

 

GCI Outdoor Roadtrip Rocker Collapsible Outdoor Chair

I talked about another CGI chair but this model takes portability to the max. The design is very clever; you can completely fold this chair flat and on its side and fit in a small carrying bag. These chairs work very well, are rugged and light. I have a pair of these and my favorite for sitting around a fire pit or taking to food truck night.

These CGI rockers are not as comfortable as an Adirondack, but they are easy to move and don’t weigh much.

This is a good fit for those looking for something light that they can use around the fire pit. These are also good for camping, taking to festivals, and, of course, cooking around a fire or with your portable pellet grill.

Although not the priests these CGI rocker chairs make great fire pit seating chairs.

What to consider when selecting your next chair for seating around the firepit

The first thing to consider is how you will be using fire pit chairs. Is this going to be part of an outdoor area and part of your home decor? Therefore, seating furniture for your patio. Or are these more traveling or camping chairs that will be used around a campfire, at the beach, or wherever you go? So let’s go over the things to consider in more detail.

Foldable and portable chairs

A foldable fire pit chair will be a better option for those wanting a light chair that can be taken camping, to the beach or anywhere in the world where you want to set your fire pit.

Foldable outdoor furniture sets are available and should be considered if you want a set that is easy to store or move around to clean or keep safe, but isn’t necessarily meant to be moved around often.

On the other hand, there are sets that are specifically designed for outdoor fire pit use and are built not only so they can be folded but also light enough to make them easy to transport and throw on the back of a pickup truck or car.

So consider if you need that level of portability on a foldable set, or if a regular affixed set will do.

 Comfortable

Fire pit chairs are part of the experience, and as such, they need to be comfortable. Especially if you intend to spend a few hours hanging out with your friends and family. Some chairs have crazy designs and kind of look good with the ambience, but they are far from comfortable. So consider the materials and shape of the chair to make sure it is a comfortable option.

Contrary to what you might believe, the material of the chair alone will not affect how comfortable the chair is. The chair’s material will impact comfort too. For instance, the sit angle alone can make a chair very comfortable.

Warranty

A warranty is essential for any product we buy, but especially for outdoor furniture.These fire pit chairs are not only exposed to the elements but also the heat of the fire. These chairs will be left outside in the cold, rain, and wind, and even dragged and dropped a few times. This is why I recommend looking for chairs with a good warranty in case something goes wrong, a part fails, or you simply need replacement parts. There are cheap chairs that work well, but when it is time to call customer support, well, you get the point.

Pirce

As with everything we buy, price is always a determining factor, but I have to be real here; quality does come at a price, and some of these fire pit chairs are exorbitantly priced. However, set your budget and try to find the best quality chair you can afford. Some brands use high quality materials, which increases their price, while others are just selling you eye candy, like cup holders and phone holders.

I always like to spend on quality as much as possible, then on the features, which I will talk about below, last.

Features

Not necessarily a deal breaker, but if you are trying to decide between two chairs, for example, look at the features of each of them. Some chairs offer things like cup holders, carrying handles, and some even carry bags. If those things are important to you and you think they’ll come in handy around the fire pit, then make it part of your list. If not, these features are often good areas to save on cost.

Weight of Furniture

Weight is important because it can determine everything from shipping costs to whether you’ll be able to move these things around come fall. Let’s say you are looking for a set to leave all year around a beautiful fire pit outback, then weight might not be that much of a factor. 

But if you are wanting something that you can move around or transport, then pay close attention to weight. Let’s just say, adirondack seats tend to be heavy!

Easy storage

Some sets are foldable and are easy to put in a garage for storage. Others are big, heavy chairs that are almost impossible to move without help. 

Cozy Fire Pit Seating recommendations

I love the outdoors and love cooking on a live fire pit and with charcoal. There are a few things you can do to enhance the experience and make your fire pit area cozier and more enjoyable. First, if you are in a state like Florida, use some sort of mosquito repellent. I cannot tell you how many times our fun gets cut short because mosquitoes are out in full force. 

Second, set up the fire pit chairs so that wood smoke is not going towards it. This might be hard given that once wood is smoking and the wind changes, there is very little one can do, but it helps to try.

Lastly, get nice blankets and pillows to decorate, but also get comfortable. Get some nice snacks and a few drinks and enjoy quality time around the fire, smoking marshmallows and  .

Conclusion

An adirondack chair adds a classic “rustic” look to any fire pit area. If you are looking at Adirondack chairs and are looking for the best option, consider Polywood. They have definitely done a great job with their brand and are absolutely top quality. 

For portable options, CGI offers reliable and quality products. If you are on a budget, then the Tyrz chairs are a good option.

The term “uncured” can often be indecently misleading as many believe that it refers to a healthier or better than cured ham. In this article I explain what uncured ham really is what defines ham as incurred, how to cook uncured ham as well as more information to help lea 

Let’s start with a ham. 

Ham is a type of pork meat derived from the pork’s rear legs and is then trimmed and sliced into ham slices or sold whole. Ham is very popular and can be used in many different ways. It is a simple addition to a sandwich or a main dish. Whole hams can be smoked for prepping and a great Thanksgiving dinner or as a side dish.

You can also find ham from other areas of the pig, including the shoulder. These are often referred to as “should ham” or “picnic ham” but do not pack the same flavor as ham carved from the leg.

Ham is cured, but there are two distinct processes, giving the name “uncured ham.” But as I will discuss later in this essay, the word “uncured” does not mean “not processed”. Instead, the industry uses the term to describe a more natural way of curing the meat using non-chemical, man-made ingredients.

What is uncured ham?

Uncured ham, also referred to as “fresh ham,” is the same meat as cured ham in terms of the type of pork cut. The distinction is that uncured ham is not brined or injected with chemicals or artificial preservatives.

Uncured ham is more of a term to describe ham processing. The types of hams have not gone through additional chemical curing processes where things like artificial nitrates, brains, and preservatives have been added and injected into the hams. This doesn’t mean that “uncured” has not been preserved in some form, it means the ham is free of man-made traditional curing chemicals and the preservation was done using natural preservatives. I always recommend you read the meat information and check for any “added” ingredients.

There are more natural ways of preserving ham, including smoking or using natural salts. The downside, and as you could expect, is that  uncured in some cases, has a shorter shelf life than cured. The term “uncured” should not be confused with “uncooked” or “raw.”

It is also important to explain that because hams have not been preserved with chemicals, they are chemical free. I know confusing right!, think cured ham uncured. Some vendors will use natural salts that still contain nitrates, but this will be disclosed on the packing label. 

There is another uncured type of ham that is free of chemicals and even lower in sodium; it is the type of uncured ham made using drying, curing, or smoking methods. Fundamentally, smoking methods are a way to slow down fat oxidation and slow down bacterial growth, but this method also adds flavor while making uncured ham healthier.

I must highlight something I have read in other articles:

Even products that are labeled as “uncured,” like organic hams, are in fact cured with the nitrites that naturally exist in celery salt or beet brine [1]. Nitrites are still present; however, they are not produced in a laboratory. These sodium compounds are responsible for preventing the growth of Clostridium botulinum, also known as botulism, which is a dangerous pathogen that can be found in cured meats and other preserved foods [2]. This is why you will see on the label of hams “no nitrates or nitrites added except for those naturally-occurring”.

How is uncured ham made?

As I mentioned before, uncured ham is still cured. However, more natural methods are employed. For instance, instead of injecting chemical nitrates, celery powder is used instead of man-made sodium nitrate and other factory-made chemicals. Often, a salt-based brine is also used to preserve the meat. However, nitrates are still used, just in natural form by using natural spices and salts. This should be written on the package as “natural nitrates present” or something similar.

There is the simplest and most natural way of naturally curing ham, which is by smoking the meat. Curing meat by using smoke or smoking the ham This is the most ham-flavored item in stores and is a form of “uncured.” The method is quite lengthy and, on average, it takes days to smoke and cure ham. This can raise its price, but it is the most natural ham people can buy. So, for those looking for a no-chemical uncured ham, smoked ham is a good alternative.

Smoked ham does have a “smoky” taste, but it is often less salty. At the stores, you can easily identify this kind of ham by looking for smoked uncooked, and some brands will also state that the ham has no added nitrates or preservatives. The package might also say “fully cooked.”

Is the taste of uncured ham any different?

For some, the taste is almost the same, but there are differences. Cured ham tends to taste salty and is very moist as it is often packaged with a preservative brine. Uncured ham will taste more like tenderloin, and uncured smoked ham will have a slight hint for smokey flavor.

Which stores sell uncured ham? Where to find it

Ham is a very popular item and is available at many major retailers. These stores normally also carry uncured ham and all other variations. I find that smaller retailers and niche stores like Whole Foods do a better job at storing high quality uncured ham.

You can also shop online at retailers such as Snake River Farms and other food delivery companies.

Ham Price

Simply put, uncured ham on average costs less than cured ham. This is because it is uncured, meaning it does not go through the more expensive processing methods applied to cured ham. However, if you shop at stores like Trader Joe’s and Whole Foods, sometimes uncured ham can be categorized as a specialty meat and sold at higher prices.

Is uncured ham healthier 

Uncured meats are often seen as a less processed, tastier choice, and the same applies to uncured ham. The main reason is that by not injecting the meat with chemicals and preservatives, or curing it, there is less cost, and you, as the consumer, are buying a product that is more natural and with fewer chemicals. Since there is less pricing, less chemicals, on-artificial nitrates and less salt, uncured ham is seen as a healthier option.

Preparing the uncured ham

Preparing uncured ham is not that much different than other meats, but you can cook it or smoke it to make it fit your recipe. Some fully cooked hams are ready to be sliced and steamed as soon as you open the package.

What does uncured ham taste like 

I have to be very honest here. Sometimes I cannot tell the difference between these and hams. To me, the uncured ham taste is not that dissimilar to cured ham, but one can definitely notice the difference in saltiness. Also, the texture of uncured hams is often a tad dryer since they are not soaked in brine.

Other Helpful Hints

Always read the product packaging info and see if what you are buying and consuming.

Uncured ham storage

Store ham in your refrigerator at at least 40 degrees and keep an eye on its expiration date.

What to look for when selecting hams

Look for brands that do a good job of disclosing what’s in the packaging. 

Conclusion

Now you know the differences between cured and uncured ham, and I hope this article helps you when you go to the store and are trying to decide which one is a better choice for you.

References

[1] https://www.aicr.org/resources/blog/healthtalk-will-hot-dogs-and-bacon-preserved-with-celery-powder-still-increase-my-cancer-risk/

[2] https://www.cdc.gov/botulism/index.html

Many of our readers have asked us to compare a porterhouse and a ribeye steak. Which one is better? How to tell the difference between the two and how to identify them if they are placed on a plate in front of you.

Both are amazing and tasteful cuts of meat. Both steaks pack a punch of flavor, are easy to cook, and are great for grilling. However, there are some differences between these two cuts of meat.

In this article I will explain the main differences between these two cuts, talk a bit about their flavor profile and how to identify them. Put on your seat belt; you are on for a meaty ride.

Let define what a Ribeye Steak is

Ribeye is a delicious, tender steak and very popular due to its rich fat content and marbling. One of the most delicious aspects of a ribeye is the marbling. These steaks are very flavorful and are great for cooking on a grill because the fat protects the steak from drying out and remains juicy. Normally, ribeye steaks are smaller than porterhouse steaks, but these steaks can be cut as large as 8 pounds.

The ribeye comes from the ribs of the cow. It is also known as the spinalis dorsi, its anatomical name is or also known as the ribeye cap. This steak can also be trimmed as a cowbow steak or tomahawk.

Ribeye Flavor Profile

As far as the flavor of a porterhouse vs ribeye, I prefer a ribeye because its fat content makes the meat very juicy even on a high heat cook. Compared to a porterhouse, the ribeye is very tender an the porterhouse has a stronger beef flavor.

Now Lets define what a porterhouse steak is

A porterhouse is easily identifiable by its size and shape. This steaks are large and carry have a tear drop kind of shape. A porterhouse steak can wight up to two pounds and its larger size and ticker cut is what differentiated from is slimmer lighter brother the T bone steak. The T bone steak is a smaller, slimmer steak cut with a smaller tenderloin portion, the porterhouse is a cut closer to the rear end of the short loin containing a larger portion of tenderloin ( fillet mignon) and strip.

There are also specifications defined by the U.S department of Agriculture [1] which states that a porterhouse suggest weight should be 10 to 12 ounces and its maximum width in relation to the parallel length of the back bone, one and a quarter inch thickness. This is important because is one of the difference on a  porterhouse and a T bone steak.

 Both steaks are the same cut and come from the same part of the animal and both have that recognizable T-shaped bone.

The porterhouse packs a lot of flavor as it offers two cuts of the steak, a tenderloin (the fillet mignon ) and a strip steak (the New York strip) split between the bone. The porterhouse steak is cut from the tenderloin and the top loin, joined by the bone which is why you get two steaks and why this steak is so flavorful and popular.

Porterhouse Flavor Profile

The porterhouse taste is beefy with a good balance of flavor and tenderness. It is does not have as much aft and marbling as a ribeye but it still has a tender texture. Unlike in ribeye steaks, this cut has a stringer beef flavor and different texture profiles to to the tenderloin portions and the strip, the trip side being slighter tougher than the tenderloin.

The Difference: Porterhouse vs Ribeye 

The first and most obvious difference is where the actual steak cut is from. There are eight primal cuts of beef. These are the first meat cuts from the cow carcas. From these primal cuts, different subprimal cuts are butchered, including porterhouse steaks.

The porterhouse steak is a subprime cut from the loin, more specifically the lower back portion. The loin is a relatively inactive muscle in the cow that runs along the spine.

The ribeye is another subprimal cut extracted from the ribs, the rib being the primal cut. As its name suggests, this steak is from the upper area of the rib and is well known for its slightly “salty” beef flavor. This is because a ribeye steak has a higher fat content than a porterhouse steak and it is noticeable. Ribeye steak can also be trimmed and cut in different ways, making either a cowboy steak, a tomhawk steak or just a ribeye. Surprisingly, the only difference is whether the rib bone is attached and its length.

Then there is flavor

Porterhouse steaks have a stronger beef flavor than ribeyes. This is due to the lower fat content in porterhouse steaks. Ribeyes have a higher fat content and more marbling . Expect the ribeye to have a very rich flavor and the porterhouse to be a tad more balanced with a stronger beef flavor. Because ribeyes have more fat, it is easier to cook these steaks to higher temperatures and doness levels. The fat keeps the meat juicy during long cooking and renders well during a high sear.

Tenderness and Texture

Somethings things like flavor and texture c an be subjective but the ribeye thanks to all its marbling and fat will feel more tender. The porterhouse will have a combination of tenderness and toughness due to its two cuts, tenderloin and the strip; the strip being a tougher cut.

Fat Content difference of ribeye and a porterhouse

This is also a major distinction. Ribeye has a lot of fat, and the marbling difference is obvious. Porterhouse steaks contain some fat, but not as much as ribeye steaks. 

In ribeyes you will notice a wide spread of marble throughout the entire cut and often a thin outer ring of fat on one side. A porterhouse, on the other hand, still has fat and some marbling, but not as pronounced as on a ribeye steak.

Appearance of each Steak Cut

The porterhouse steak has a t-shaped bone with two different cuts, and its overall T shape is very recognisable. The ribeye is taken from around the rib, whereas the porterhouse is carved from the loin. The shape of these two steaks is very reconfigurable. The porterhouse contains a “T” shaped bone which sahpes the meat around it and keeps that “T” shape, and the ribeye has a rounder shape to it.

Price

Price is another area where these steak differ. This is one hard point to score because meat prices change all the time. Also there are different grades of of meat, everything from choice, prime and even black grade influence the price of the meat.  

But here is what I go by, I look at top of the online suppliers and monitor their prices and prices I found are from of the US top meat suppliers. I personally use and recommend Snake River Farms, the short story on them, the provide most high end restaurants and businesses with impeccable cuts of meat and most BBQ and Grilling Pros use them too.

As you might know the USDA has a beef grading scale to let consumer knows the quality of the meat. The are other guides out there but the USA beef grades are the standard and the guide used across the US. This guide grades the marbling and thus quality of the meat,

One thing to know is the higher the grade the more expensive the steak will be. The grades USDA Prime, USDA Choice, and USDA Select [2]. Black grade is above USDA prime, yeap, think about melts in your mouth juicy steak.

Porterhouse 

A two pound Black Grade porterhouse will cost about 130 dollars. This is the highest grade wagyu meat money can by but if you want a real steak, this is it. Now this is top grade, best in town steak. This is the type of cut you likely find at a high-end restaurant.  On everage you can find a porterhouse steak for about 17 dollars per pound and up. Of course the better the quality expect to pay more.

Ribeye

On the other hand two pounds of black grade wagyu ribeye will run you about 155 dollars. Now I’m comparing two of the best cuts and highest grade of steak you can buy but you get the point. In average this steak will cost you about any where from 20 to upwards of 70 dollars per pound depending on its grade. I always find myself going with the ribeye, although more expensive at times, because I truly enjoy its flavor.

So you can see there is a good price different between these too steal cuts. I have seen steak prices change a lot over the last months but when comparing a porterhouse vs ribeye the always seems to be the more expensive steak.

One Last Word

When comparing a porterhouse vs ribeye, side by side the first difference is their visual appearance. The porterhouse has that distinguishable T bone and T shape whereas ribeye steaks have a lot of marbling and a tear shape. Both are great steaks but if you want the biggest bang for your buck the portions on porterhouse. 

Refrences:

[1] https://www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf

[2] https://www.usda.gov/media/blog/2013/01/28/whats-your-beef-prime-choice-or-select

Charcoal is ready to cook when there is a grey ash cap covering the coal and any lighting fluid or other igniter has completely burned off. Charcoal can take up to 20 minutes to be ready, but this time frame can be affected by the type of grill, weather conditions, and, of course, the type of charcoal you are using.

Also, the process you choose to light the charcoal will affect how soon it will be ready. Using a charcoal chimney generally takes about 20 minutes and is chemical-less, whereas using lighter fluid can reduce the time to about 10 or 15 minutes, but there is often a strong chemical smell left behind. Usually you have to wait a few extra minutes to burn off that chemical smell.

Lump charcoal lights up faster and can be ready in about 5 to 10 minutes, and briquettes take longer, up to 20 minutes in some cases. This all depends on the grill and the type of charcoal, but once the coals are ready, expect hours of heat.

When is charcoal ready to be used to cook food?

When the charcoal turns grayish-white.

When the briquettes are a uniform black color, even if on fire, they are neither ready nor ready to cool. The coals will burr for a while and start generating heat, but that doesn’t mean they are ready. If you used lighter fluid, it can be absorbed by the coals and create a fire frame, but that does not mean your grill is ready. Also, when using lighter fluid to light coals, it’s important to open every air vent in your charcoal grill to avoid a flare-up.

Cooking times once the charcoal is ready vary depending on whether you are using lump or briquette coals. Lump charcoal burns faster than briquettes, but lump burns hotter and puts out more heat per pound. I wrote an article on the differences between these two types of charcoal, and there are many.

Charcoal is part charbon, or char, which is the product of cooking wood in low-oxigen silos. The process burns off tar, moisture, and other compounds until the wood turns to char and before it turns to ash.

The white or grey cap on the coals is an indication that the coals are fully ignited and combustion is in full swing. When charcoal is first ignited, you will notice a blue flame at first. This is an indication of hot gases burning, not combustion. Eventually you start seeing that orange color around the coals and the white caps, which is why the white caps are a good indication that combustion is fully on.

Steps for Getting Charcoal Good and Ready for Cooking

Grab your favorite bag of charcoal, whether it is lump or briquettes. Remember, there are many ways of lighting charcoal, and my preferred method is using a chimney starter and not lighter fluid. There are many methods and alternatives to lighting charcoal without using lighter fluid.

If you are using a charcoal chimney, which works great, fill it to the desired level and light up the bottom of the chimney until the coals are lit. I have a detailed guide on using chimneys to light charcoal. To start a fire and light the charcoal, place newspaper at the bottom of the charcoal chimney starter.

If you don’t have a charcoal chimney, pile the coals in a pyramid shape and use a lighting wax cube or smoker stick; whatever you use, try to avoid using chemicals to avoid a chemical odor on your food.

Open all your air vents in your grill to allow oxygen into the grill and get a healthy fire going. Always be sure your charcoal grill is away from flammable items and things that can get damaged by high heat.

Let the charcoal or briquettes burn until they’re covered with white-gray ash, adjust the airflow in your charcoal grill, and you are ready to cook.

Get the grill Prepared for charcoal

Make sure your grill is ready, clean, and ash free. Old charcoal ash can prevent new charcoal from lighting correctly, disrupt air flow and prevent you from getting a healthy fire. I like to scoop old ash and coals out of my kamado grill before each cook, and sometimes using a shop vac is necessary.

Once you make sure you grill is clean it is ready for the new charcoal.

Tips when getting charcoal ready

Before you start grilling, I also recommend doing a temperature check to make sure the charcoal is at the temperature you desire. Some grills make this simple as they have a built-in lid or cooking chamber thermometer. If you are cooking something simple like burgers and hot dogs, you do not need to add too much charcoal to the grill. Half a charcoal chimney full of charcoal will generate enough heat.

When getting charcoal ready, weigh in the amount of food you are planning on cooking and the temperature at which you want to cook it at.

If you are planning on cooking for long periods, add a full charcoal chimney full of charcoal and use the air vents in your charcoal grill to control the temperature.

If you use an electric starter, make sure it’s long as they tend to make the charcoal spark a lot. Pile up the coals in a pyramid shape and light the bottom charcoal first. As the flames consume the bottom charcoal, they will light up the top ones, but keep in mind that it does work as well the other way around. Always light the bottom coals first.

Make sure that you are find a good place in your home to work and cook with your charcoal grill. These grills can get very hot and generate a lot of smoke, so a good open area is always best.

One Last Word

Regardless the type of charcoal you like to use, it is ready when the charcoal firsts turns white. The lighting process can take up to 20 minutes. To speed up the lighting process open all the air vents on your grill and wait until it is to temperature before cooking any food. 

In this article, I will answer how long does ground beef last in your fridge but also how long it lasts in the freezer, signs of spoilage, and tips to help extend the life of the beef.

Ground beef is a popular meat and works for many recipes and dishes. However, one ground beef does not last as long as other meats. Sometimes we go to the store and grab a pound of meat, thinking ahead while planning our weekly family menu. 

However, life gets busy and dinner plans get postponed. Now that you know that ground beef will sit in the fridge, you are wondering how long ground beef lasts in the fridge before it goes bad. 

How long Does ground beef last in the fridge – Raw Meat

Food is our precious fuel, but it does have a shelf life, and that also includes ground beef meat. 

Ground beef can last one to two days in a refrigerator as per the U.S. Food and Safety website. This also depends on the freshness of the meat, which can be calculated by looking at the “sell by” stamp on the meat package. If you buy fresh meat and store it in the right compartment in your fridge, you can get up to two days out of the meat from the date of purchase before it starts showing signs of spoilage. 

If you buy ground beef close to the end of its “sell by” date, then unfortunately you might get about a day out of the meat even if stored in the fridge. Also, meat that has been sitting on the store shelf and is too close to the “sell by” date will not taste as fresh and will not last as long in the fridge as a pound of beef that has just been placed on the store cooler. 

Ground beef has a short “fridge life,” but the key is to buy as fresh as you can.

How Long does Ground beef last in the freezer – Raw

Just like with other meats and foods, storing ground beef in the freezer can extend its shelf life. Ground beef can last anywhere from three to four months and be free of contamination. Just keep in mind that when you thaw the meat, it might not taste as fresh as if you cooked it right after you purchased it. 

I like to use unfrozen ground beef in grilling recipes because the smokey flavor and seasoning help to mask any signs of lack of freshness. 

And here is the important part: unfrozen raw ground beef should never be refrozen. I calculate my meal plans so that if I take food from the freezer, it is cooked immediately. 

I sometimes buy meat from club stores and buy in bulk to save some cash, but I have a large freezer in my garage where I can keep large cuts of meat frozen for long periods safely.  

How long does “Cooked” Ground Beef last in the Fridge 

Just as with other cooked meals and meat cuts, ground beef can last about 3 to 4 days in your refrigerator. So, if you cooked extra meat and have leftovers, you can eat the ground beef after a few days. Always follow the USDA guidelines on how to safely handle leftovers.

As with every food and raw meat, the point of following safe and healthy guidelines from sources like the USDA and other Health and Food organizations to make sure you are handling food correctly. 

The biggest issue with mishandled food is bacteria growth. If you consume bad ground beef or any other meat, even if kept in your refrigerator, it can cause health problems.

Also, spoiled food can contaminate other foods in your fridge. Also referred to as food cross-contamination. 

What causes raw ground beef to spoil in just a few days

Ground beef spoils quickly because it is skinless and very exposed, allowing for greater levels of bacteria and microorganisms to come into contact with the meat during packaging and manufacturing.

Meat comes from animals, and bacteria and microorganisms are already in the animal and thus in the meat before it is processed, packaged, and delivered to stores. 

During the stages of processing and butchering, the meat is exposed to more bacteria and contamination. Even though butchers and food processing companies follow strict guidelines, more bacteria get into the meat during these steps. Pre-handling of live sticks also plays a factor in meat quality and post-processing slicing speed.

Things like butchering, cutting, and processing the meat through different machines expose the meat to bacteria, microorganisms, and lipid oxidation. In turn, this bacteria is killed when food is cooked to proper temperatures, but the point is that the bacteria is there and is actively growing. This is why, once again, meats must be cooked to proper internal  temperatures to ensure bacteria are killed.

The way livestock is handled prior to being processed also contributed to the meat’s quality and likelihood of early spoilage. Factors like nutrition, transportation methods, and lairage contribute to meat products’ spoilage rate.

Most fresh ground beef is uncured or preserved using preservatives with no nitrites, organic acids, or sulfides, so we can say that its freshness is also its downfall.

Refrigeration and freezing ground beef are ways to slow bacteria growth and spoilage. Sure, there are other ways of preserving ground beef, but some are far-fetched and more factory methods than stuff we can do in a home kitchen. 

How can you tell that ground beef is going bad

There are a few telltale signs of ground beef spoilage, or at least that it is starting to go bad. As we discussed earlier, storing the meat in the refrigerator as soon as you can slows down bacteria growth and avoids spoilage for a couple of days, but if you believe you have passed that mark, there are a few signs that the ground beef is going bad or has been in the fridge for too long.

Color change

It’s important to know that the color of ground beef can change due to lighting or exposure to oxygen in fresh air. Fresh ground beef should have a red tone as its levels of oxymyoglobin absorb oxygen (2). As you open the ground beef package, the meat in the inner and bottom portions of the package might look more pink or even grayish because of a lack of oxygen, and that is normal.

However, if the outside portion of the ground beef has turned gray or has a brown tone, it has started to spoil and is best to dispose of.

Also, if you notice any mold spots or green and blue spots, the meat has spoiled (4).

Texture change

Another way to tell that the ground beef is bad is by doing a quick texture test. Touch the beef, and if it feels slimy, it should be disposed of. Good ground beef should feel firm to the touch and break apart when pulled, but it should not have a slimy, sticky consistency (5). Please remember to wash your hands after touching the meat.

Ground Beef Smell 

Fresh raw ground beef has very little smell, but if the meat has a tangy smell, it is likely going bad and should not be consumed. The smell comes from bacteria (Lactobacillus and Pseudomonas spp.) and is no longer safe to eat (6).

The reason we list color and texture tests higher than this smell test is because pathogenic bacteria does not smell, but at this stage you should notice color and texture signs of spoilage (4). 

Expiration Date

This is pretty obvious, but I have often rushed in and out of the supermarket and forgotten to check the expiration date on the ground beef package. There are two type of date stamps you need to be aware and they both have different meanings,

First you have the sell-by dates, which indicate how long the store can display the ground beef on their shelves. The ground beef can be safely stored in your fridge and consumed up to two days from the “sell-by” date (7).

Then there is the “expiration date or best before date,” which is when the ground beef will start to go bad. If you have frozen the meat before these dates, it can last up to four months, but if you have not, then it will need to be trashed (7).

So it is important to pay attention to the labels and clearly understand their meaning. 

Stages of Ground Beef Spoilage

So we have talked about how long beef will last in your fridge, but below you can view different spoilage stages.

• Color Change
• Texture Change
• Surface slime

Tips for preserving Ground Beef and Food

Bacteria starts growing on food rapidly at temperatures between 40 and 100 degrees Fahrenheit, referred to as the danger zone. In a matter of hours, food left outside your refrigerator can reach these temperatures, and bacteria growth will accelerate.

Try to plan your trip to the grocery store, and if you are planning on buying meat, it is best to stick to a quick route. Plan on going to the grocery store and returning to your home as soon as possible so that you can place your groceries in your fridge as soon as possible. 

Sure, Walmart and Home Goods have sales, but leaving raw foods in your car means it can reach “danger zone” temperatures, which accelerate spillage.

Take a small cooler with you. I know this sounds drastic, but it is effective. You can take a small Yeti or any type of cooler with you in the car and place those perishable items in the cooler as soon as you get to your car. This will help a lot in keeping the meat fresh and slowing any bacteria growth.

Lastly, put perishable items like ground beef in your refrigerator as soon as possible. Other canned goods, cereal, and rice can wait.

In Conclusion

Raw ground beef can last up to two days in your refrigerator and up to four months in the freezer. Always be sure to read the expiration and sell-by dates, and don’t hesitate to throw away bad beef if you suspect it has gone bad.

References:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6811465/

https://www.tandfonline.com/doi/full/10.4081/ijas.2015.4011

https://www.fsis.usda.gov/#16

https://pubmed.ncbi.nlm.nih.gov/27898846/

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ground-beef-and-food-safety