Steven Raichlen's Barbecue! Bible

Posts Tagged ‘smokers’

Barbecue University™

The Majesty of Grass-Fed Brisket from Farmhouse BBQ

The Majesty of Grass-Fed Brisket from Farmhouse BBQ

Grass-fed versus grain-fed is one of the great (“grate?”) debates in barbecue. Conventional wisdom holds that grain-fed beef, being fattier and better marbled, makes a more luscious brisket. Conventional wisdom has not tasted the brisket of Vance Lin and Lindsay Williamson of Farmhouse BBQ in the Asheville area of North Carolina. I first met Lin and Williamson at a Mother Earth News Fair in Asheville, where they hauled their monster smoker and turned out brisket so succulent and cut-with-the-side-of-a-fork tender, it rivaled any brisket I ever tasted in Texas or Brooklyn. They are firm believers in...

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Under the Hood

A Pox on Socks and Ties: Give Dad Gifts He Really Wants

A Pox on Socks and Ties: Give Dad Gifts He Really Wants

12 Grilling Gifts to Show That Special Man How Much You Love Him Why are dads so hard to shop for? We don’t know, but with Father’s Day approaching fast (Sunday, June 17), we’re here to help. For months, we’ve been accumulating ideas in every price range to help you honor Dad on his special day. All are related to grilling and barbecuing, of course. And if you are a Dad and see something you’d like, no one would blame you for dropping hints in advance of the holiday. Project Fire Steven’s latest book in the best-selling Barbecue! Bible series was released...

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Under the Hood

A Gazeteer of the World’s Great Grills

A Gazeteer of the World’s Great Grills

As we draw closer to the release of my next book, Project Fire, I'm honored to share with you a sneak peek of its content. This is no ordinary preview chapter, however, as it is an exclusive piece of content that we retrieved from the cutting room floor to share with our blog readers. Think of this as an encyclopedia of grills from Planet Barbecue, and a reference point for you to use as inspiration in your grilling journey. When you come across these grills, be sure to share with me on Facebook, Twitter and the Board. Asado al disco: A Chilean grill formed from the disks of a harrow. OK, cooking on it is more like stir-frying than grilling, but don’t tell that to a local. Caja China: The...

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Hot Stuff

Enter the Start 2018 Off Right Sweepstakes!

Enter the Start 2018 Off Right Sweepstakes!

Each new year dawns with a chance to learn new techniques, and expand your knowledge of this hobby (obsession?) we all share in grilling and smoking. As Steven writes every January, there are new trends appearing each year that allow even the most experienced griller to develop new skills. Whether you are planning to attempt your first cold smoking experiment in 2018, or enjoy the 2018 trend of salt slab desserts, or perhaps grill your first homemade jalapeño poppers for Super Bowl LII, we want to...

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Under the Hood

Come Out of the Cold: Recipes for Electric Smokers

Come Out of the Cold: Recipes for Electric Smokers

There are a lot of lingering stereotypes in the world of barbecue. There’s still a perception that bona fide pit masters have to have a beard, a beer belly, brawn, and a hella big offset smoker out by the woodpile pumping out clouds of blue smoke day and night. Another pervasive misconception is that barbecuing low and slow should be hard work. Which is why electric smokers are often criticized for being “too easy.” Let me tell you something:...

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Under the Hood

Essential Tailgating Grills and Equipment for the Best Tailgate Food

Essential Tailgating Grills and Equipment for the Best Tailgate Food

The confluence of fall, food, fun, and football is here. It’s called tailgating, and as far as we can tell, it’s a uniquely American phenomenon. According to the polling organization govyou.com, some 27 million of us will attend weekend tailgate parties in the last quarter of the year with millions more entertaining at home (“homegating”). If you’re part of this glorious and fanatical culture, you know how competitive the sport of tailgating is. Anyone can wear their team colors and accessorize with foam fingers,...

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Under the Hood

Kalamazoo Cabinet Smoker and Russ Faulk, the Man Who Created It

Kalamazoo Cabinet Smoker and Russ Faulk, the Man Who Created It

Most grill and smoker designs have been around for decades, even centuries. It’s not often that a manufacturer comes along with something radically new. Well, Kalamazoo Outdoor Gourmet has, and I got to test drive it during the taping of Project Smoke, Season 3. (We used it to smoke pastrami bacon and Korean pulled pork shoulder.) It’s the Kalamazoo Cabinet Smoker and it’s simply one of the most intriguing fusions of high design, ingenious engineering, and primal smoke and fire on Planet Barbecue. You’ve probably heard of Kalamazoo—the manufacturer of super premium grills that perform like Ferraris—and are priced like Ferraris, too. Kalamazoo’s first grill—the...

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Under the Hood

How to Buy A Smoker, Part 2

How to Buy A Smoker, Part 2

If you own a charcoal grill with a tight-fitting lid, you already have a smoker. Simply set it up for indirect grilling, add wood chips or chunks to the coals, and you’re in business. (If you own a gas grill, you can add subtle smoke flavor to your food by using a smoking pouch or smoking box, but the grill’s rear vents will allow most of the smoke to escape.) There are some drawbacks, however. Because kettle grills are designed for grilling, it’s difficult to maintain an even heat at lower temperatures....

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Under the Hood

How to Buy A Smoker, Part 1

How to Buy A Smoker, Part 1

If you’d like to take the next step toward grilling enlightenment, fall is a good time to do it. Along with back-to-school promotions, many retailers are anxious to reduce their inventories of grilling hardware, meaning potential deep discounts for you. (A few years ago, my assistant, Nancy Loseke, scored a Weber Ranch for half price.) The first step is to select the right smoker for you. There are dozens of types and hundreds of individual models. The right smoker depends on your experience, goals, budget, and how many people you usually cook for—collectively called your smoker personality. Beginner:...

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Under the Hood

The Smokers and Grills of Project Smoke Season 3

The Smokers and Grills of Project Smoke Season 3

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...

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