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November 6, 2020 Book

Big Book of BBQ Tricks OUT NOW!

Outdoor Cooking Hacks to Elevate Your BBQ Game to the Next Level

Outdoor Cooking Hacks to Elevate Your BBQ Game to the Next Level

The 5^th cookbook from American South BBQ author, Bill West,offers timesaving tips and tricks to get smokin’ hot results from your grill. Packed with succulent smoked and grilled meat cooking, sizzling choice fish and seafood, decadent slathering sauces and toppings, plus savory side dishes, herbs, spices, and condiments.

Get The BOOK Here!

We have a new book coming out on the 17th! It’s the Big Book of BBQ Tricks and it’s loaded with over 101 tips, tricks, recipes and more.

Order here NOW

The 5^th cookbook from American South BBQ author, Bill West, offers timesaving tips and tricks to get smokin’ hot results from your grill. Packed with succulent smoked and grilled meat cooking, sizzling choice fish and seafood, decadent slathering sauces and toppings, plus savory side dishes, herbs, spices, and condiments.

Rub, mop, chop, and smoke your way to finger-lickin’ backyard greatness. In this book:

Tips, Tricks & Techniques
114 Tested & Tasty Recipes
Cool Tools
Handy Meat Cheat Sheet
“Talking Chop” Interviews with Pros (transcribed from the audio book)
Types of Grills & Smokers
Secret Ingredients
Tasty Side Notes for Pairing Side Dishes

July 11, 2020 Cook

Unboxing Porter Road Beef Ribs and Other Dry Aged Meat

Porter Road is an online butcher that is fairly new on the scene. I recently did an unboxing (see it below) and I wanted to share a quick overview of what they do. I’m pretty excited about what they have to offer. I really liked the product. Especially the Porter Road Beef Ribs!

I’m a huge fan of their bone in Ribeye, it tasted as good as it looked in the video. They have a variety of meats – but I actually now have a NEW favorite cut of meat for grilling thanks to Porter Road (more on that below).

About Porter Road

First a little bit about Porter Road. They are a based originally in Nashville. They have been a butcher shop in Nashville for years and now they’re branching out. In fact, they bought a slaughterhouse a few years ago and now it’s enabled them to serve customers nationwide throughout the continental United States. Their whole thing is shipping fresh to your home.

And not just any meat. They only offer pasture raised beef, pork and chicken. The pork is the heritage breed. Duroc and and Berkshire pigs. These breeds offer a flavor that is just unmistakably better than what we’re getting like in Walmart and Costco these days. I encourage you to check Porter Road out just for the heritage breed pork. I don’t think they make as big of a deal out of it as they should. It’s really, really great flavor from either the bacon and the pork chops.

Not Necessarily Frozen

When you get the meat be aware that it’s not going to be rock solid frozen when you open it at home.

First, some notes on my package: I got this on a hot summer day. 90 degrees outside in August in Charleston and I got to it after about four hours and it was still a quite cold. Some of the ground meat was frozen, the ice packs were still half frozen. The meat is typically going to come fresh, actually not frozen. There are a few cuts that are exceptions.

The ground “Beef versus Bacon” was delicious. I made some taco meat out of it and it was better than fantastic. I’d suggest getting it and trying it where you use ground beef or sausage. The next level flavor of the dry aged beef and heritage breed pork is something unique that could be considered a secret ingredient.

The Korean short ribs are the best thing I’ve had in a long time. They are my new favorite.

The bone in Ribeye was fantastic. Dry aged 14 days. I also tested the dry aged hotdogs that were also really good.

The Packaging

The cold shipping box and packaging of Porter Road keeps cold by using sealed ice packs and green foam insulation. Porter Road aims to ship quality meat fresh (not frozen) unless it’s a meat that’s not gonna be affected (the texture of the meat) by freezing. For the most part all the meats are fresh and arrive quite cold.

Don’t worry, the meat stays “preserved” just fine. Everything I got was nicely cold to the touch, just like you’d get in a grocer’s freezer. In fact, probably better, despite sitting in Carolina heat for hours.

Porter Road says you should either consume or freeze your meat within seven days of its arrival. They suggest for poultry, to consume it or freeze it as soon as possible. Within four days.

The pork should be consumed or frozen within five days of delivery. Lamb(yes they have lamb!) should be eaten or frozen within seven days and they say beef is a little unique the whole muscle roasts, not ground meat, should be eaten or frozen within 10 days of delivery. That being said, they suggest beef can last longer as long as the meat doesn’t smell sour or feel slimy.

Pasture not Grass

I really like Porter Road because they’re up front on what they do. They specialize in selling pasture raised beef. The company does not promise grass fed and finished (like Butcher Box). I like that Porter Road works very hard to cover all the humane and hormone free angles, but it’s not pure grass fed or grass finished.

How is Grass fed beef different?

Grass fed beef not only tastes different from beef that’s grain fed but it also has different nutritional benefits to the final consumer. Grass fed and grass finished beef offers a better profile of Omega 3 Fatty acids. It also has a different flavor profile compared to gain fed or mixed feed beef. I prefer the “mixed feed” end flavor from Porter Road beef. However, If you’re into a super “clean” Keto diet, Omega 3’s and such, I suggest checking out Butcher Box HERE.

One thing Porter Road does that is over the top for flavor is the dry aging. I think they dry age for 14 days. I believe that makes a flavor difference that’s really, really unbelievable. When it comes to the steaks like the bone in ribeyes that i tried (awesome flavor) definitely shop for dry aged over grass fed!

Shipping

So you order your cuts right from the website, they ship them to your door, For standard shipping expect two to three consecutive business days for delivery.

Express shipping: allow one to two consecutive business days.

If you need it right away, standard shipping orders must be placed before 2:00 PM central time on Wednesday for delivery by Friday. If you need it by the weekend, you’ll have to get your order placed before 2:00 PM central time on Wednesday.

They take a lot of care in every stage and the insulation in the box is definitely “eco friendly.” They call the foam in the box “green cell foam” and they say it can be safely burned in your fire pit. You can use it to start a charcoal barbecue or dissolve it in your sink in less than 60 seconds. The box in it’s tape are made of 100% recyclable materials, so you can easily recycle it. It’s a nice touch. If you don’t care about a bit of styrofoam check out Omaha Steaks.

Korean Short Ribs

My new favorite cut of meat is now the Korean short ribs that were in my Porter Road box and I cooked them two ways.

Both cooking methods ended up delicious. I can’t think of beef, beef ribs without thinking of Fred Flintstone. He’s the original pitmaster, right? His giant slab was so heavy, it tipped over his car!! That’s how I have always prepped Porter Road beef ribs (I think they used to sell these as “dino ribs” according to commenters to the video). If you cook the whole rib you are going to be like Fred.

However, by definition, beef short ribs are a shortened portion of the entire rib bone. You can make them a little easier to handle and serve by making them or serving them flanken style or cut across the bone about half an inch thick or even in two inch or shorter links. You can also cook them English-style, which the bones are in a six inch lengths. I’ve got recipes in my electric smoker book for the low and slow versions. HOWEVER the Korean style is my new favorite and are only a quarter inch thick. You can cook them hot and fast with ease!
In fact, the first thing I did, was a high heat hot and fast cook with one strip just to see what it would be like. I really just wanted a quick little snack. I dusted it with Montreal steak seasoning and it was phenomenal. You’ll definately want a few slices for a whole meal but there’s plenty for four dinner guests one of these packs from Porter Road.

By the way, Canadian spike or spice seasoning or Montreal spice is coarse sea salt, onion, coriander, garlic, and black pepper.

Low and Slow Porter Road Beef Ribs

I did a batch of the Porter Road beef ribs low and slow as well. I sauced them up and smoked them so it was almost like beef bacon. Sweeten and Saucy. The thin beef ribs were pretty versatile and it is awesome just to have the little bones to nibble on.

If you prefer doing Low and slow Porter Road Beef Ribs “low and slow” you may opt for a thicker beef rib (sometimes called English style or larger).

However you “slice them” the beefy – dry aged- flavor of this cut from Porter Road is exceptional. Kind of like a little thin steak with the bone in. On top of all that there is a little amount of flavorful fat on each slice. So again, it’s like beef bacon. Really succulent has the perfect sizzle coming off the grill. I am definitely going to be ordering more of these from Porter Road soon. Find out more here: http://bit.ly/porterroadBBQ

December 21, 2019 Featured

5 Amazing Wine Pairings for the Best Barbecue Dishes

The sun is up, the air is smokey, and the smell of barbecue is everywhere. Imagine hearing the meat sizzle on the grill, looking at the beautiful cut of meat turn into an elegant lunch or dinner. Friends and family arrive. You can hear laughter all around, and children are running around the yard. Again, the aroma and sizzle of the meat call your attention.

The setting mentioned above is just one of the typical barbecues that all of us would love to have. Having the company of your friends and family while munching down on grilled meat and barbecue is the best celebration for any event. However, there is one thing you can add that will make your celebrations even better. And that is wine.

When you talk about wine, elegant dinners, rich people, and fancy gatherings always comes to mind. However, wine can be enjoyed in every celebration. It also doesn’t take a six-figure monthly income to enjoy the exceptional experience of wine. It’s not really a fad, but it’s not uncommon to see someone sip wine during a good old fashioned barbecue in the backyard.

Barbecue and wine go well together. The wine can significantly enhance the taste of the tender grilled meat as it enters your mouth. Although beer is a staple during grill-outs, wine can make it even better. Here are some barbecue dishes and wine pairings that’ll guarantee to make your barbecues a blast:

Chianti and Carolina-style Pork Chops

A tangy vinegar-based sauce is the signature of most Carolina-style barbecues. For this dish, you can use two large or medium-sized pork chops. Sprinkle salt and pepper on both sides of the pork chops and grill them over hickory hardwood. The hardwood creates a sweet bacon-like flavor to the meat.

Chianti is a full-bodied wine that can highlight that sweet aroma in the meat. The wine doesn’t overpower the meal as it works by emphasizing the tangy richness of the sauce and flavors of the barbecued meat.

Chardonnay and Kebab-style Chicken Skewers

Let’s start the list light with tender, grilled chicken skewers. Grab a few barbeque sticks and set them aside. Prepare a whole chicken fillet and cut them into bite sized cubes. Don’t try to cut them too small as you’ll quickly burn them when you put them on the grill. With the barbecue skewer, slide the chicken cubes along with fresh baby tomatoes, white onions, and slices of lemons.

The acidity from the tomatoes and lemons compliment the meat of the chicken and the aroma of grilled onions. Since this dish has a little bit of acidity in it, it best goes with Chardonnay. Chardonnay is perfect for white meat dishes such as chicken, fish, and seafood.

Malbec and Grilled Sausages

Sausages are another favorite go-to when it comes to grilling. Sausages are made from ground beef, poultry, pork, any meat product, or a combination of all of them. The ground meat is then mixed with strong aromatic herbs. Garlic is a favorite in most sausages. The mixture is then placed in a sausage casing that’s either made out of the intestines or skin. Artificial, edible casings can also be used.

Since sausages and other cured meats have strong flavors to them, you should pair them with Malbec Wines. Young Malbec wines have a fruity taste to them, which helps balance the potent herbs used in most sausage mixes. Malbec is also best paired with pasta that uses thick, sweet tomato-based sauces.

Dry Rosé and Barbequed Lamb Chops

Lamb chops are also a favorite on the grill. Most people sprinkle generous amounts of salt and pepper and a small sprig of rosemary on a lamb chop. To add more flavor and smokiness, you can put in a few vegetables such as zucchini and peppers on the grill. Medium Bodied wines such as Dry Rosé compliment the rich flavor of the lamb chop.

Dry Rosé has a dry acidity to it and often has a mild fruity flavor. The texture of the lamb, coupled with the dryness of the Dry Rosé is perfect for any backyard barbeque meal.

Syrah and Pepper Steak

Most of the time, barbecues are ideal during the summer. A favorite for a summer grill-out is Pepper Steak. For this dish, you can use sirloin steak, strip, t-bone, or porterhouse steak. Get a bowl, then combine the pepper, onion salt, garlic salt, and paprika. Apply the dry rub to both sides of the steak. Depending on the level of doneness you want, you can cook the steak for 8-10 minutes, each side.

Pepper steak is a classic favorite that brings an earthy aroma to the palate. Since Syrah is a full-bodied wine with moderate levels of alcohol and sharp acidity, pairing it with a pepper steak doesn’t ruin the flavors of the meat. In fact, the earthy smell from the pepper complements the Syrah’s lean and elegant taste.

Takeaway

Although beer is the typical drink most people associate with barbecues, wines can be even more satisfying. Having the right pairings can significantly enhance the flavors of each meal, making for a beautiful dining experience.

August 25, 2019 Featured

Academy of Q has arrived

Have you ever wondered what’s the easiest and fastest way to take your BBQ game to the next level? Well the answer is pretty simple. If you want to learn to ‘Q like a pro, the best way is to learn from one.

Learn more about the Academy HERE

The problem is that taking classes from a real-life competition pitmaster can get pretty pricey. That’s why I’m excited to see the launch of Academy of ‘Q online barbecue school. Their motto is, “Where Average Joe’s Learn to ‘Q Like Pros”.

Academy of ‘Q was started by founder, Jim Frank, formerly of the McFrankenboo BBQ Team where he successfully competed on the competition circuit for a decade. But success didn’t come to him immediately. In fact, he struggled at first.

“It wasn’t until another successful pitmaster told me there was no shame in taking courses from other pitmasters that I even realized that was an option,” said Jim.

After Jim started traveling around the country taking instruction from other pitmasters he started winning – a lot.

But each course could cost $1,500 – $2,500 including travel and lodging expenses, and he had to make sure he took great notes because he couldn’t take the pitmaster home with him. So he created this online course to help everyone from the backyard BBQ’er trying to learn how to do it right, to those trying to take their competition game to the next level.

Members receive step-by-step online video instruction from the Academy of ‘Q website on all the competition meats plus things like fire management and heat theory, what woods go with each meat, trimming, seasoning, wrapping, and much more.

Fresh content is uploaded regularly, and the membership also includes a private Facebook group with live Q&A and instruction, help and advice from Jim and other pitmasters, as well as weekly “Office Hours” to answer any of your questions.

Playing up the Academy theme members can win prizes for “class participation” by making the “Honor Roll” by posting pictures of their cooks in the Facebook group. Make the Honor Roll three out of four quarters and you’re entered to win a nice smoker at the end of the year.

Jim says, “It’s always nice to have cookbooks to guide us, like the ones Bill West has written, and we think this is a great complement to what he provides.”

You can check them out at h ttp://www.AcademyofQ.com.

July 7, 2019 Book

Just Announced: Smoking Meat 101

>Get the BOOK Here<

Smokin’ hot tips for new pitmasters!

The right tools, the best wood, the ideal temperature―there’s a lot to know about smoking meat. That’s why Smoking Meat 101 offers a crash course that’ll have you serving up sumptuous smoked masterpieces in no time.

Wondering what kind of smoker to get? Curious how to best season your meat? Want to know how long to smoke a turkey? Get the answers to all of these questions, plus suggestions for wood selection, pantry stocking, and more. Top things off with 75 simple and delicious recipes, and you’ve got the ultimate beginner’s guide to smoking. Fire it up!

Smoking Meat 101 includes:

75+ recipes for smoking meat―Smoked Turkey Legs, Foolproof Baby Back Ribs, Maple-Smoked Wild Alaskan Salmon―get recipes for all your favorite proteins, plus savory sauces and rubs.
The perfect start―Get smoking today with five “First Smoke” recipes that introduce you to the essential techniques every pitmaster needs to know.
Troubleshooting tricks―Smoking Meat 101 has your back with tons of solutions to the most common problems and concerns you’ll encounter during cookouts.

Make sure your next backyard barbeque is the best you’ve ever cooked up with Smoking Meat 101.

Click Here for More and to PreOrder

October 28, 2018 baking

Cheeseburger Pop Tart

These Cheeseburger Pop tarts are from the Ultimate Wood Pellet Grill Smoker Cookbook. In the book we call them Cheeseburger Hand Pies but you get the idea. It’s just a fun hot-pocket-ish dinner on the grill. Close your eyes and pretend it’s a poor man’s Beef Wellington. Watch the video HERE and below. Recipe below and in the Ultimate Wood Pellet Grill Smoker Cookbook

Cheeseburger Pop Tarts Ingredients:

½ lb lean ground beef

1 Tbsp minced onion

Add 1 Tbsp steak seasoning blend (salt, pepper & garlic powder)

1 cup Monterrey Jack/Colby shredded cheese blend

2 slices white American cheese

2 (14 oz) refrigerated prepared pizza dough sheets

12 hamburger dill pickle chips

6 American cheese slices

Egg wash (1 egg, beaten + 1 Tbsp water)

2 Tbsp sesame seeds

Makes 6 cheeseburger pop tarts
Serves 6

Chill dough for easier handling. Next, preheat grill to medium. Using a cast iron skillet, brown ground beef and add minced onion and steak seasoning blend when cooked through. Toss in Monterrey Jack/Colby cheese blend and sliced white American cheese. Stir until melted and well blended. Remove cheeseburger mixture from heat and set aside.

Next, working quickly with chilled dough, roll out prepared pizza crust on parchment paper and brush on egg wash. Arrange American cheese slices to make 6 poptarts. Top each cheese slice with ⅓ cup cheeseburger mixture, spreading slightly. Place 4 pickles on top of meat for each tart. Top with the remaining prepared pizza dough and cut between cheese slices to separate the 6 tarts.

Carefully, using kitchen scissors, cut the parchment to further separate, and seal the edges with egg wash and a fork. In addition, baste tops with remaining egg wash and sprinkle each with sesame seeds.

Finally, grill 5 minutes per side. (Or more watch for browning) Serve with sliced tomatoes, ketchup and mustard.

Is there something you’d like more in a poptart? Tell me in the comments!

October 20, 2018 blogging

Wood Pellet Grill Smoker Book

FINALLY it’s out in the wild! I love the way my wood pellet grill smoker cookbook turned out!

I had been talking with a lot of readers about what kind of BBQ they want to learn about and I was surprised to get a few suggestions for EASY smoker recipes for goodies like ribs, beef jerky, and specifically wood pellet grill smoker recipes. It all clicked. I LOVE using my wood pellet grill.

“The Ultimate Wood Pellet Grill Smoker Cookbook” is available for order now HERE on Amazon!

About nine years ago I got my first look at a pellet fired smoker and I was AMAZED! “This is the ultimate BARBECUE TRICK!,” I thought. Years later, it’s now my primary way to cook on the patio. I’m lazy. It’s easy. The way the best wood pellet grills cook is totally cool:

Pellet grill pellets are the best fuel
I get to use live fire and wood with safe set and forget ease.
I’ve done a few videos with the pellet grill and have loved testing all the recipes.
My buddies in competition BBQ win big contests with wood pellet grills. They are compliant with rules.

So, I worked hard to break down and write down all the “essentials” about Pellet Power BBQ. Then, my wife, MJ and I had a blast putting these recipes together and getting them just right. We can’t wait to share the SMO Fried Chicken recipe in the book. It is now one of our all time favorite recipes.

Keep checking my socials (and here) and I’ll continue to share recipes, tips, sneak peeks, and more.
It’s available now on Amazon HERE – “The Ultimate Wood Pellet Grill Smoker Cookbook.”

This is one of my rough images I did for the illustrator of the book. You’ll see the beautiful artist’s version in the book. I was actually kinda proud of this one I did on my phone 🙂

October 9, 2018 Cook

Top BBQ Cookbooks

I’m in the process of releasing my next BBQ cookbook (more HERE) and I’ve been looking back at some of my top BBQ cookbooks of all time. Since i did the video on my top ten there’s been a few big cook books released (including Meathead’s notable tome, Franklin’s books, and the latest TOP TEN in outdoor cooking). I updated the list below – But I still think this is a great batch of over ten top BBQ cookbooks. The number one may surprise you.

Let me know about your top BBQ cookbooks in the comments!

Scott Ackerman
flickr.com/photos/sterlic/

Quick Links to a few of my faves:

The Smoking Bacon and Hog Cookbook – Bill Gillespie

Mrs Wilkes

Manifold Destiny

Ratio

10-BBQ 25 Adam Perry Lang

9-Charleston Receipts

8-Tea Time at The Masters

7-On Food and Cooking Harold McGhee

6-Cook’s Illustrated Guide to Grilling

5-Williams Sonoma Grilling

4-Southern Livings Ultimate BBQ

3-Secrets to Smoking on a Weber Bill Gillespie

2-BBQ USA Steven Raichlen

1- The Pat Conroy Cookbook

I know Pat Conroy really isn’t know for BBQ but I just really liked his writing and stories. A different kind of cook book for sure but I reccomend it especially if you have a soft place in your heart for the state of South Carolina or any of the late author’s classic books (Prince of Tides and many more). Got an obscure cookbook? Tell me about it.

September 16, 2018 Featured

Electric Smokers Compared: Bradley vs Masterbuilt

Masterbuilt’s Wood Chip loader

I love the convenience of a simple electric smoker. In my book The Complete Electric Smoker Cookbook (free audio book version HERE) I spent considerable time to get the Electric Smokers Compared. Here’s the Bradley vs Masterbuilt vs Charbroil lowdown. When you compare Bradley vs Masterbuilt (or even Bradley vs Charbroil) you’ll need to know that Bradley’s wood “pucks” (or bisquettes as they call them) are proprietary. Masterbuilt vs Charbroil are very similar using wood chips. However the chip “containers” differ. I like that Masterbuilt can be “side loaded” (see below). Charbroil has great build quality. I’ve been using mine happily since I shared this Electric Smoker Unboxing video here. I really like having both a window and stainless steel on this model.

In short – for base models – Charbroil wins when we have the base model electric smokers compared on price:

Here’s an adapted excerpt from the book with a few video examples to help you decide on a brand you may prefer.

First, Electric smokers are beloved for simplicity. That’s why I originally fell in love with my first simple Brinkmann Gourmet electric smoker. The Brinkmann Smoker was the first thing that got me into the smoking game.

Here are the top benefits of electric smokers when it comes to preparing foods safely and reliably.

First of all the temperature is easily controlled and dependable. Like your home oven, your smoker’s electric heating element is built to hold a solid steady temperature.
The heat is reliable. It won’t “go out” accidentally.
It has a cleaner operation with no need to exchange a lot of charcoal or fuel.
Stainless steel interior allows for a more sterile environment.
Finally, sealed cook chambers and modern construction are better for keeping out the elements than standard smokers.

3 MUSKETEERS: ELECTRIC SMOKERS COMPARED

Bradley, Char-Broil, and Masterbuilt are the “Three Musketeers” of electric smoking. All electric smoker models have very similar, and in some cases almost identical, features. Some may have a few important and potentially limiting specialty features (such as for cold smoking or high temperature), but when it comes to electric smokers compared side by side there are a few hallmarks of each brand.

Bradley

Bradley smokers can be spotted from a mile away due to the Bradley Bisquette feeding system. Bisquettes are proprietary to Bradley and therefore keep you locked into the Bradley brand. The mechanical Bisquette feeder is great for cooks who want quantifiable control of wood and smoke flavor. Woodchips come in tons of flaviors and, likewise, Bisquettes are available in 14 “flavors,” including the most common smoking woods and some more exotic woods.
The Bradley family of smokers comes in original, digital, and smart versions. Digital versions allow you to dial in an exact temperature while smart smokers allow for remote control from your smartphone.
Char-Broil

Char-Broil has been around since 1948. Charbroil is known for affordability, solid value, quality, and great design. The newer deluxe models include some hi-tech extras such as wireless control and internal thermometers. There is also a tight latch to clasp the door securely. There’s something about a chunky latch that makes my inner caveman happy. Char-Broil also offers variants such as the Simple Smoker. It’s the perfect size for smoking that once-a-year Thanksgiving turkey. Additionally, if you’re looking to get into the world of wireless control and Bluetooth connectivity with your smartphone, Char-Broil has great options in its digital line. The company has recently stepped up the technology across all their cookers with the SmartChef series. Great for the gadget gurus.
Masterbuilt

Masterbuilt boasts a mini-fridge design with a desirable wood chip–loading feature, therefore letting you restock the wood chips without opening the chamber doors, and thus not losing any heat. It’s the killer feature. Plus, Masterbuilt has a tradition of catering to hunters with the electric (and non-electric) Sportsman line of smokers.

Other Brands
Other available brands include the primitive bullet electric smoker similar to the one I started with from Brinkmann, plus smokers from Smoke Hollow, Cookshack, and many more that will work with the information and recipes in this book.

A Special Note
Finally, you may note that I haven’t mentioned REC TEC and Traeger, both of which are pellet cookers. Smoker recipes and information in The Complete Electric Smoker cookbook can all work with pellet cookers but haven’t been highlighted here because pellet cookers generally cook with heat generated from burning wood pellets and not an electric heating element. I am a big fan of pellet power. However, they are not officially electric smokers compared to the above names. However they do use electricity to ignite the pellets and to power an auger and fan that stokes the intensity of the burning pellets in a small fire pot.

Electric Smoker Features

	BRADLEY ORIGINAL SMOKER	BRADLEY SMART SMOKERWith iSmoke BLUETOOTH	CHAR-BROIL VERTICAL ELECTRIC SMOKER	CHAR-BROIL DIGITAL SMOKER WITH SMARTCHEF WiFi	MASTERBUILT DIGITAL ELECTRIC SMOKER 30”	MASTERBUILT BLUETOOTH SMART DIGITAL SMOKER 40”
Wheels	No	2 optional wheels	No	Yes	Optional wheel kit	Yes
Window	No	No	No	Yes	No	Yes
Watts	500	500	1500	750	800	800
Probe	No	Yes, 2	No	Yes	No	Yes
Color	Black	Stainless	Black	Stainless	Black	Stainless
Number of Racks	4	6 (optional 4 additional)	3	4	4	4
Cook Space	520 sq in.	780 sq in. (130 additional with optional racks)	504 sq in.	721 sq in.	721 sq in.	925 sq in.
Price	$269.99	$595	$109	$369	$188	$365
Max Temp	280°	280°	400°	275°	275°	275°
Wood Feeder	Proprietary Bisquettes	Proprietary Bisquettes	Internal wood chip box	Internal wood chip box	External patented side-loading	External patented side-loading
Remote	No	Smartphone app	No	Smartphone app	No	Smartphone app

The above is from The Complete Electric Smoker Cookbook.

Also available on Audible (free offer) HERE

March 31, 2018 Cook

Sous Vide Grilling Is A Slick Trick

Netflix and chill? How ‘Bout Sous Vide Grill!

Every once in a while we stumble upon a trick that launches a revolution. Sous Vide grill techniques have made their way to the home; and thanks to low cost appliances and one new book it’s really catching on!

My friend Greg Mrvich from YouTube’s Ballistic BBQ has just released a deep dive cook book on Sous Vide grilling called “Sous Vide BBQ” and it’s a great introduction to the technique. The publisher’s notes say cooking meat sous vide offers precision temperature control that means you’ll never have to worry about dry, overdone steaks, ribs, or chicken ever again—and don’t worry, you can finish them all under the broiler or on the grill so you don’t miss out on that perfect smoky sear.

What do you Need to Sous Vide Grill?

The sous vide circulators are the “most important component” according to the author Mrvich. Below are some of his Pros and Cons with links to the products. Some links may be affiliate links that provide us commissions at no added cost to you.

Joule by Chefsteps: The author’s favorite. Sleek and fun with blue tooth app control. But could be useless without the app controlling device. $179
Anova Sous Vide Precison Cooker: A great buy and very easy to operate. Bluetooth/Wifi models available but look for this model with the temperature dial (Greg’s favorite feature) on the unit for easiest control. $108.99 (also an Amazon Choice).
Vacmaster SV1: Powerful and a workhorse geared more for commercial use. The drawbacks are size, and no wireless control. $249
Travellor Sous Vide Immersion Circulator: Innexpensive and accurate but more difficult to set. Lowest price at just $86

Fun Extra Accessories

You can make things a bit easier with a few key accessories detailed and recommended in the book.

Sous Vide Balls: These ping pong ball like orbs help minimize evaporation in long cooks. Because they are made of a special plastic they help bring the water temperature up quicker.
Sous Vide Tub: Sure you can use any container, but a large clear tub can be important to spot what’s happening inside of the bath (like a bag that’s leaking). Recommended in the book: Everie and Cambro.
Vacuum Sealer: Sous vide literally means “under vacuum” in French. Greg uses a FoodSaver brand. See the book for the detailed immersion technique for sealing the bags.
Sous Vide Clamps: These clamps help when using zip-top bags as well as keeping bags from drifting.

The sous vide and grill trick can scientifically help you nail the perfect steak “done-ness” temperature.With options for finishing outside in your smoker or on the grill, the book’s 50 recipes cover everything from backyard classics to gourmet creations, including Barbecue Beef Brisket, Perfect Burgers and Santa Maria Tri-tip.

Sous Vide BBQ: Delicious Recipes and Precision Techniques that Guarantee Smoky, Fall-Off-The-Bone BBQ Every Time is available now HERE