Steven Raichlen's Barbecue! Bible

Posts Tagged ‘temperature’

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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High-Tech Grilling Gadgets, Part 1

High-Tech Grilling Gadgets, Part 1

Call me a Luddite. (In the early 19th century, this militant sect of English textile workers destroyed newfangled power looms in an attempt to protect their jobs.) When it comes to barbecue, I like to manage the metrics with the tools I was born with. The palm of my hand, for example, for gauging the heat of a grill. (Remember the Mississippi Test?) Or my index finger for poking a steak or chop to check its doneness. For larger cuts of meat I’ll use an instant-read meat thermometer (see below) and I try to keep an eye on...

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9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

9 Must-Have Tools to Take the Labor Out of Your Labor Day Barbecue

Photo by nicholasputz Game plan for your Labor Day cookout? Hold the heavy lifting. That means keeping it simple: an easy grilled or smoked appetizer, a big hunk o’ smoke-roasted protein for the main course, a simple side dish or two, and a big-flavor, low-labor dessert (see my Labor Day menu). And if your guests offer to bring something? Let them. Not only is it one less thing to worry about, but it invests them in the success of your party. The right gear can help ease your labors...

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Is It Done Yet? Five Failproof Tests to Check for Doneness

Is It Done Yet? Five Failproof Tests to Check for Doneness

Is it done yet? When it comes to grilling or smoking, that’s the, er, burning question. Even the most seasoned grillers and smokers sometimes experience a twinge of uncertainty when it comes to gauging the doneness of a particular meat or seafood. One of our missions here at Barbecue! Bible is to help you take the guesswork out of grilling. Here are five tests you can use now to tell exactly when the food on your grill is ready. The visual test: Look at the food and smell it....

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