Oh my God, I’ve died and gone to grilling heaven. That’s a common reaction when people step on the set of Project Smoke (this year taped at the stunning Alisal Guest Ranch and Resort in Solvang, California). If you’re a grilling or smoking enthusiast, our selection of grills and smokers is inspiring and not a little overwhelming. A religious experience the be sure. Perhaps you’ve wondered what sort of grill or smoker I’m using in a particular show, what I cooked on it, and what’s fired up in the background. Here’s a guide to the grills and smokers of Project Smoke Season 3.
Arteflame: This handsome wood-burner is unlike any grill we’ve ever used before—thanks to a large, steel, bowl-shaped firebox topped with a ring shaped plancha with a heavy duty grill grate in the center. You fuel it with charcoal and logs, so you can do both searing on the plancha and direct wood grilling. It’s great for grilling rich foods, like Bacon Grilled Albacore Tuna Filet Mignons, and delicate desserts, like Grilled Pound Cake with Berry Salsa.
Bradley Digital Smoker: This electric smoker—fueled with hardwood sawdust bisquettes—takes the guesswork out of smoking with a push button timer and a built in thermometer that let’s you monitor and control the internal temperature of what you’re smoking. We used it for smoking everything from Chile Rellenos to Sriracha Maple Chicken Drumsticks. The latest model communicates with your phone!
Dancook: This Scandinavian grill brings high design to the basic kettle grill with a unique sidewall vent system and a stainless steel cart for easy entertaining. We used it to grill two Project Smoke firsts: local Santa Barbara sea urchin and a sort of saltwater escargot called whelk.
Kalamazoo: The Maserati of grills that burn gas, wood, and charcoal with equal efficiency. We used the Kalamazoo Gaucho model to spit roast beef plate ribs link over an oak log fire (you raise and lower the spit with a cool flywheel). Kalamazoo’s impressive new charcoal gravity feed Smoker Cabinet smoked terrific Pastrami Bacon and Korean Pulled Pork.
Kamodo Kamado: This stunning ceramic cooker comes all the way from Indonesia, where it’s engineered from space age ceramics to give you a burn that can last 72 hours on a single load of charcoal. The new monster 42-inch model held two Truffle Stuffed Smoked Turkeys and burgers (Thai, Greek, and Inside Out Cheeseburger) literally from across Planet Barbecue.
Memphis Wood Fire Grill: We like to think of this one as a pellet grill on steroids, with a removable burn chamber cover that lets you direct grill over a pellet fire. Salt Slab-Grilled Rockfish, Cherry Duck Breasts, and Cider-Brined Pork Chops are just a few of the dishes we did on the Memphis, and yes, they also make smart models that communicate with your phone.
Saber: Maximal searing heat with minimal flare-ups. That’s one advantage of using this Saber infrared grill. Another is its stylish design. Which made it perfect for grilling our citrus- and cinnamon-scented game hens “tabaka” in the style of the Republic of Georgia.
Weber: No smoking show would be complete without a grill or two from America’s venerable Weber. In addition to kettle grills and the Smoky Mountain, we used a Weber grill that channels a Big Green Egg: the Summit Charcoal Grill. Check out this Titans of Barbecue Brisket.
Xtreme Grill by Smoke ‘n Fire: From our friends Jim and Joan Cattey at Smoke ‘n Fire in Kansas City comes this ingenious smoker grill that burns charcoal and wood with equal aplomb. We used it to grill and smoke Thai Beef Salad, choripan, and monster Smoke-Grilled Veal Chops.
Yoder Smokers: We needed a forklift to move these heavy-duty (and very heavy) smokers and grills from Yoder. The vertical smoke chamber on the Durango was just perfect for Smoked Salmon, while the flattop charcoal grill cooked amazing Caveman Lobsters and King Crab.
Want more information on the smokers and grills of Project Smoke? Click here.