Steven Raichlen's Barbecue! Bible

Posts Tagged ‘grills’

Barbecue University™

Crash Course: The 6 Major Types of Grills

Crash Course: The 6 Major Types of Grills

There are many ways you could categorize the world’s dozens, perhaps hundreds, of different grills. You could group them by fuel, for example: charcoal grills, wood-burning grills, gas grills. You could organize them by region of origin—the grills of South America, for example, or Southeast Asia. But the most useful way, from a griller’s point of view, is by the configuration of the fire and where to place the food for cooking. This is what determines at what temperature and how quickly the food will grill. Understanding and controlling these variables goes a long way toward determining your success as a grill master. Open Grill The simplest of all grills: a metal or stone box with the burning charcoal, wood,...

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Barbecue University™

A Crash Course on Gas Grills

A Crash Course on Gas Grills

In North America, gas is king. Developed by utility companies, gas grills hit the barbecue scene in the 1950s. Today, almost 70 percent of American families use gas grills. There are two types of gas grill: those that burn natural gas, a fossil fuel based primarily on methane, and those that burn propane, a refined petroleum product comprised of hydrogen and carbon. So why grill with gas? In a word—convenience. The convenience of push-button ignition. The convenience of turn-of-a-dial...

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Barbecue University™

Crash Course on Grilling: The Anatomy of a Grill

Crash Course on Grilling: The Anatomy of a Grill

We’re pleased to introduce a new blog series on BarbecueBible.com: Barbecue University™. Every few weeks we’ll give you a crash course on a particular aspect of grilling, from essential gear and fuels to the indispensable techniques. Up this week: The Anatomy of a Grill. Master it and you’ll make more informed decisions when buying and using your grill. Travel Planet Barbecue with me and you’ll find grills of every size, shape, and design. Despite this incredible diversity, all grills share similar...

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Smokin’ Accessories for the Pit Barrel Cooker

Smokin’ Accessories for the Pit Barrel Cooker

The Pit Barrel Cooker keeps on smokin', gaining popularity in the months since we posted a blog story about founder Noah Glanville and his product last January. Thousands of you have viewed that post, and we’ve heard from many who have grown to love the PBC as much as we do. The product is unique because of its features (for example, it doesn’t have a drip pan), its size (30-gallon, smaller than the typical 55), and its affordability ($299 including...

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Where Did Kamado Grills Come From?

Where Did Kamado Grills Come From?

Illustration on the left by Trudy Michels, Studio Michels. I met Jeroen Hazebroek ten years ago at a trade fair in Cologne. He impressed me by both his knowledge of kamado cookers and the lusciousness of the food he cooked on them. He’s just written a terrific new book on kamados, Hot Coals, available in his native Dutch and English. I asked Jeroen to share a blog post with us on the history of this singular and eminently versatile cooker. –Steven The use of ceramic grills or kamados is exploding...

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The Smokers of Project Smoke

The Smokers of Project Smoke

Playboy (or Playgirl). Maxim. Sports Illustrated. Here at BarbecueBible.com we have our own parade of pinups. They’re called grills and smokers and they inspire the same sort of lust in this community that scantily clad bodies do elsewhere. Many of you have been asking for a complete list of the grills and smokers used on the new Steven Raichlen’s Project Smoke TV series on public television. (Click here to see where it's airing near you.) These babes are, well, hot. Bradley electric smoker: Jerky. Cheesecake. Deviled eggs. These are just a few...

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Buying a Grill or Smoker? 8 Questions to Ask Yourself

Buying a Grill or Smoker? 8 Questions to Ask Yourself

May is National Barbecue Month, a perfect time to establish your barbecue bona fides. Will this be the year you master the porterhouse? Make your own home-cured bacon or pastrami? Nail a competition-quality brisket? It’s also the time of year to cast a critical eye on your grilling hardware. For some people, that means refurbishing grills that grew sclerotic over the winter. For others—and here I raise my hand—National Barbecue Month gives you license to shop for a new grill or smoker. “Which grill should I buy?”...

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New Kid on the Block: Pellet Grills

New Kid on the Block: Pellet Grills

“It’s easy—maybe a little too easy,” I told the crowd of Barbecue University students gathered around the first wood pellet grill many had seen. People nodded—we had an understanding, right? Smoking and barbecuing are supposed to be hard work. If not chopping wood, then at least breathing in charcoal dust and smoke and laboring to maintain a steady temperature during a barbecue session that could last the better part of a day. Or night. Certainly no self-respecting pit master would subscribe to a “set it and...

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Grills and Smokers We Love: The Pit Barrel Cooker

Grills and Smokers We Love: The Pit Barrel Cooker

At Barbecue University we have a world-class collection of grills, smokers, and wood-burning ovens. Some units, like the monster Kalamazoo tri-fuel grill, cost as much as a new car. So why have our students gathered around what looks like a black metal trashcan? Why has the Pit Barrel Cooker (for that’s the name of the device) become one of the most popular and best-selling grills at Barbecue University? By what mysterious law of thermodynamics can you suspend racks of ribs from the metal rod across the top of the cooker so the rib tips hover 2 inches above...

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Under the Hood

Raichlen Drinks the Kool-Aid: A Visit to the Big Green Egg Headquarters

Raichlen Drinks the Kool-Aid: A Visit to the Big Green Egg Headquarters

For years I’ve called them the “Moonies” of barbecue—that growing evangelical army of Big Green Egg enthusiasts who have a cult-like attachment to their green ovoid charcoal burning cookers and a messianic drive to spread the gospel of kamado cooking to every corner of Planet Barbecue. Yes, we have several Eggs at Barbecue University™ and I own one in my personal grill collection at home. But while I use my Egg from time to time (it makes an awesome turkey for Thanksgiving),...

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