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All Buyer's Guides
AmazingRibs.com does not make or sell anything, but we love toys and we are happy to share our opinions of them.
Smoker Reviews & Ratings
 How To Buy A Smoker Overview
Charcoal Smokers
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Electric Smokers
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Grill Reviews & Ratings
How To Buy A Grill Overview
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Charcoal Grill Reviews & Ratings
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How We Review Products
We purchase many products we review although occasionally suppliers send us samples. We make it clear in our reviews when we are working with a sample. Here's a key to our reviews.
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We have hands-on experience testing this product. We have also gathered info from the manufacturer, owners, and other reliable sources.
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We have seen this product up close and we have also gathered info from the manufacturer, owners, and other reliable sources.
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We have researched this product from afar by gathering info from the manufacturer, owners, and other reliable sources, with our BS meters on high.
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Reviewers
Many reviews are by Meathead, the author of most things on this website. In 2011 Scot Murphy and Gordon Hubbell joined him to help with the Buyer's Guides. The author of each product's review is named at the end of the writeup.
Best In BBQ Medals
 Best In BBQ Gold, Silver, and Bronze Medals are given only to products that we highly recommend based on price. Awards are based on features, quality, and value. Price is an important factor. Rarely will a $400 Gold Medal be in the same league as an $800 Gold Medal, so it is important that you read the reviews. Rest assured that when we award a medal, it is because we are impressed by it for the price, not because someone has paid us to say so or because the company is an advertiser or sponsor. Manufacturers: Click here for permission to use these medals in ads and on packaging (there is no charge) and for info on how to get a high resolution version.
About Model Numbers
Manufacturers often make slight variations to their basic model exclusively for certain merchants. For example, a grill manufacturer might make their Firebrand Grill Model ABC123 with cast iron grates available only on Amazon. Meanwhile, the ABC125 is identical except it has stainless steel grates, and it is sold only at ACE Hardware. Of course the prices can differ.
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Seasoning and calibrating your grill or smoker with dry runs
The first thing to do after you assemble your new grill or smoker is to season it and calibrate it by doing a few dry runs without food. This will burn off any manufacturer's grease, and give you a sense for how to set it up to hit the two important target temps that almost all my recipes use: 225°F and 325°F.
Of course, in order to do this, you absolutely positively must have a good digital oven thermometer. I don't care how much you spent on your grill, the bi-metal dial thermometer that came with it is probably cheap and unreliable and likely to be off by as much as 50°F. Worse still, it is in the dome, and the temp down on the grate where the meat sits is much different. Like a musician, you must master your instrument to make great food.
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Electric Smokers Buying Guide with Reviews and Ratings
By Meathead
 Set it and forget it. That's the main attraction, and an important one. Electrics excel at fish and things like smoked peppers, sausage, nuts, and cheese. The bad news is that I think the flavor is inferior to charcoal or gas for most other meats such as pork ribs, pulled pork, turkey, and beef brisket. The good news is that gas smokers are just as easy to use and very inexpensive. Pellet smokers are also incredibly easy to use, but they are more expensive. Before you buy an electric, read this intductory material thoroughly before you proceed to the individual product reviews below.
Electricity allows you excellent temperature control. Just turn the dial. Temperature fluctuations are minor and controllable. With a thermostatically controlled unit you can get pretty precise about timing when the meat will be done. No lighting charcoal, waiting for it to be ready, or adding charcoal when it gets low. Just turn it on, crack a brew, and take a snooze in your lounge chair. Or put in a brisket before you leave for work and come home to a tender, smoky, juicy meal. Electrics need only 2 to 4 ounces of wood to give meat a smoky flavor. And if they are well insulated, they are great for winter use.
A smoker with high, medium, and low settings is good, and thermostatic control is better. Some inexpensive electric cookers use a rheostat, which turns down the flow of electricity to the coil but does not turn it off. Thermostats turn the heat on and off as necessary. Rheostats are less desirable than thermostats because they often do not get hot enough to make the wood smoke.
Electrics typically draw 10 to 20 amps, and if your outlet is already carrying a load it can pop the circuit breaker. I have even heard of electric smokers habitually popping GFCI outlets and necessitating a visit from the neighborhood electrician. On the plus side, electrics are fairly cheap to operate. The Cookshack Smokette Elite & Essential, with a 750 watt element, burns about one kilowatt every two hours if it is running constantly, which it doesn't because the thermostat cyles it on and off. A kilowatt runs about 10¢, so it uses about 5¢ an hour. That's a lot cheaper than charcoal, and if you rent an apartment and your lease includes electricity, then running an electric smoker is free!
Important caveats
Because they are very well sealed, they are great for cooking things where retaining moisture is crucial. But if you want crispy skin on chicken or a crusty "bark" on your meat, you will not be happy with an electric.
The taste difference is hard to describe, but the smoke doesn't seem to penetrate and weave itself into the meat as well. That's because the heat in gas, pellet, and charcoal cookers comes from combustion. The heat in an electric comes from a glowing metal rod. Smoke is created by putting wood chips above the heating elelment and letting them smolder. This creates different compounds in the smoke than combustion machines, and they react differently with the meat surface.
Another drawback: Most barbecue competitions do not permit electric cookers.
How to improve your smoke ring
In addition, electrics usually don't produce the desirable pink smoke ring just below the surface of the meat. To get one, add one or two charcoal briquets to the woodbox of an electric. They produce gases that help create a pink smoke ring.
Extension cords
The built-in cords are often not long enough, and regular household extension cords will not carry enough juice to keep you electric smoker going. They could become a fire hazard as they heat up trying to deliver power to the unit. To extend the cord you need a large capacity cable as measured in amps.
Here's how to figure out what you need: watts ÷ voltage = amps.
If your smoker needs 500 watts, and typical household voltage is 110-120 volts, then you need a cable that has a capacity of 4.17 amps.
A rule of thumb: For home models, get at least a 10 amp 12 gauge three prong cord (12 gauge is higher capacity than 14 gauge). That's more than you need, but better safe than sorry. The best solution: Have an electrician custom make a cord the proper length for you. Don't buy a cable much longer than you need it because the longer the cable the higher the resistance and the power diminishes. You don't want to see the equations for that.
Below I have listed several popular or noteworthy electric smokers alphabetically. Click the red links for current pricing and more info.
This is a front loading cabinet with a patented "smoke generator" on the side. The smoke generator burns proprietary wood "bisquettes," puck like disks of compressed sawdust, and blows the smoke into the cabinet which has a cooking element. Like pellets, bisquettes are efficient energy sources and generate flavorful smoke. They are made from either apple, alder, hickory, cherry, mesquite, pecan, or a house blend. Bisquettes cost about 40¢ each and burn for 20 minutes.
The Bradley has a 500 watt cooking element, 125 watt smoking element. The cooking element looks fragile and I fear it could break if a shelf loaded with food were to slip from my hand. The exterior of the cabinet is 31" high x 15" deep x 24" wide (plus another 13" for the smoke generator) and the interior is 15.25" wide x 11.5" deep x 25.5" high. It weighs 57 pounds including the smoke generator.
It comes with four racks, a cookbook, user guide, built-in thermometer (but no thermostat). There are two models, the exterior of one is steel with a melted black epoxy powder coating and the other has a stainless steel exterior. Both are aluminum inside. The Bradley has won awards and has a devoted following. Here is one rave from Epinions.com: "This cooks the wood to a charcoal and not an ash. When the wood is cooked to a charcoal the smoke is released but the tars and resins stay in the wood. When you cook to an ash the tars and resins are released. This is what traditionally gave smoked foods a bitter taste. With my Bradley I only get a clean smoked flavor. It is better, NOT bitter. The smoker heats to 300°F so we cook everything in it."
Another user I know says that it does not hold the temp as steady as he would like. Another owner complains on Epinions.com that the pellets stick in the feed tube. And I must ask, what if they go out of biz? Where do we get bisquettes then? On the plus side, they have an active user forum and their staff are there to help.
The burnt bisquettes fall into the drip pan, so you cannot use drippings in a sauce. To collect drips you need to put a pan on the bottom shelf which reduces your cooking space. I am also concerned that the thermometer probe, which is mounted in the door, could easily break off. I have not tested this model so I wonder if it is safe to operate in the rain or snow with the smoke generator exposed as it is.
 Bradley Smoke Generator
The Bradley Smoker, described above, has a nifty smoke generator attached to its cabinet. It feeds their proprietary wood bisquettes to an electric igniter that controls their burn and generates smoke. The bisquettes are made from a variety of woods, burn for about 20 minutes, and cost about 40¢ each. The smoke generator can be purchased separately from the cabinet and can be used to turn an old refrigerator or a wooden shack into a smokehouse. It comes with blueprints so you can build your own.
Click here for a look at all Bradley Smoker products, including bisquettes, covers, etc. on Amazon.com.
This cheapo painted steel bullet comes in red or black. It has a 1500 watt heating element and lava rocks but, unlike the Meco or the Char-Broil, there is no variable control or thermostat. It has a decent thermometer and a front hinged door to make adding water or wood easy. Converts easily to an electric grill. Two chrome-plated 15.5" steel racks, wooden handles, porcelain-coated steel water pan. One year warranty.
Click here for more info and pricing: Brinkmann Gourmet Electric Smoker.
A painted steel bullet water smoker with a 1650 watt heating element controlled by a thermostat. That's good. But it has a lousy thermometer, no top air vent or damper, and no door for adding water or wood. That's bad. Comes with two 15.5" chrome plated racks, wooden handles, porcelain-coated steel water pan. Converts to an electric brazier.
Click here for more info and pricing: Char-Broil Electric Water Smoker.
 Cookshacks are the gold standard for electric smokers. Founded in the 1960s, Cookshack makes commercial smokers, pellet smokers, and these electric smokers. All their well-built machines are made in the US and come with 2-year limited warranties. The company is universally respected for customer care and their online open forum is extremely informative and helpful. Owners absolutely positively love their Cookshacks.
Cookshacks are front loading cabinets that use wood chunks, pellets, or chips. The Elite and Essential models are new for 2009 and have several improvements over previous models. The old models may still be on the market at lower prices, but if you can afford them, go for the new models. The improvements are well worth it. Below is a summary of the features. Here is a comparison table on their website.
The Smokette Elite has a 750 watt 7 amp heating element lets you cook up to 300°F. Set the time and temp for cooking with its digital timer/thermostat, or use the digital probe to determine when the meat is done. Impressively solid, it is stainless steel and very well insulated so it does not get very hot on the outside. Outside dimensions are 20.5" wide x 19.5" deep x 31.75" high and it weighs 87 pounds. It comes with only two 14" x 18" nickel-plated shelves and they say it has a 20-25 pound capacity. With rib racks they claim you can fit 9 baby backs and six St. Louis cut slabs in. Wheels make it easy to move. The optional storage cart/stand for $175 is a good idea. You can also buy a cover, more racks, a seafood rack, jerkey rods, and a baffle that helps if you want to cold smoke. Comes with 5 pounds smoking wood, a small cookbook, operator's manual, Cookshack Spicy Barbecue Sauce, RibRub, and Spicy Chicken Rub.
The Smokette Essential is similar to the Smokette Elite but it does not have a meat probe and it is black on the outside.
The SuperSmoker Elite is slightly larger with a capacity of about 10 pounds more and it comes with three shelves. It is 20.5" wide x 19.5" deep x 35.75" high and weighs 108 pounds.
The SuperSmoker Essential is similar to the The SuperSmoker Elite but it does not have a meat probe and it is black on the outside.
The AmeriQue was introduced in 2006 and it is slightly larger still. It is all stainless, has a 1000 watt heating element, comes with four 14 x 18" shelves and a 50 pound capacity, weighs 150 pounds, and the outside dimensions are 20.5" x 21.5" x 39.5". It also has a hold cycle so you can tell it, for example, to smoke your ribs for 3 hours at 225°F and then drop down and hold them at 180°F until you are ready.
One minor caveat. I have just one niggling complaint: The chimney is a hole with a collar right in the middle of the top, making it hard to use as a work surface. It also allows rain and snow in. But the biggest problem with its location is that, under hard to duplicate conditions, occasionally, rarely, gray goopy condensation can drip on your meat (see photo at right). The Cookshack people know about it, and they say it can be avoided by drying the surface of the meat before cooking, drying the interior walls, and keeping the chimney hole clean. Some users rig a simple aluminum catch pan under the chimney that clips into the hole. Still, I am baffled as to why they have not moved the chimney closer to the rear or on the side. Grrrrrr.
List price for some Cookshacks is available on Amazon. I have not seen the others for sale on Amazon.com or other discounters yet, but you can order from Cookshack.
This is a clever concept, with flawed execution. I get regular emails from people whose MBES are malfunctioning, more than any other grill or smoker. Many of the complaints can be seen in the comments section below. Buyer beware.
 The MBES is a compact front-loading steel cabinet with plastic trim. The exterior is black and the interior is aluminum. There are several designs. The basic unit has outside dimensions are 32" high x 17" wide x 15" deep including 2" for the controller at the top. It weighs about 65 pounds. Rear legs are adjustable but there are no wheels. Internal dimensions are 26.5" high x 15" wide 13" deep for a total of 2.53 cubic feet. Unfortunately the four chrome plated shelf racks are not big enough for large slabs of ribs without cutting or rolling them. A small slab of baby backs can fit if laid corner to corner. It has a 650 watt element. There is a slightly larger unit available at some stores but I haven't seen it personally yet.
The hardiness of this unit is the major concern I have about this otherwise good concept. There is a digital thermostat with a range of 100 to 275°F, a 0-24 hour digital timer with auto shut-off, and a simple control panel on the top that allows you to set the time and temp. The LEDs are a little hard to read in bright light and, alas, after a winter and summer outdoors under a waterproof cover, the thermostat and LEDs on my 2006 model failed. I have gotten emails from several other buyers complaining of the same problem on more recent models. The warranty is for 90 days. They sold me a replacement controller for a very reasonable $33 (I did not identify myself as a reporter), but it took a few weeks for mine to arrive and, although it does a good job of controlling the unit, my 2006 is now running about 20°F below the temperature I set it at. The 2007 appears to have the same electronics unit and although it hasn't failed yet, after a year it is also about 20°F off and there is no way that I can find to calibrate it. Still, once it hits a temp, it is very good at holding that temp. So I just dangle a probe in the chimney vent and set the thermostat based on what the probe tells me.
To protect your unit against rain, make sure you order a cover (a Weber kettle cover will work), and consider taking it indoors in winter if you live in a cold climate.
The MBES has an adjustable door latch and door gaskets that make the box very tight. It is well insulated and had a clever wood chip tray for adding wood from the side without opening the door. This keeps temp and moisture in the cooking chamber constant. You can also look into the hole and see how much wood is left inside. Neat. There is a small stainless steel water pan that is easy to clean. The drip pan on the bottom drains to a grease tray located on the rear. This location might make it awkward to get at if you plan to install the unit under a counter. On the other hand, if you leave it in the open, you and your dog will have no trouble getting at it.
There is a damper on the top but no instructions on when to open and when to close it. I recommend you leave it wide open to prevent creosote buildup. You can run cables for a digital thermometer through the vents. An ash removal tray makes cleanup easy, and the fuse is easy to access.
The manual is a bit lean. There are some simple recipes, but none for brisket, just exactly the type of heavy clod of meat that electric smokers like this excel at.
When smokers and grills come from the factory there is often oil and other residue from the manufacturing process on the metal parts. To break it in, you should fire it up to a high temp, load in some wood to create smoke, let it burn for a few hours, and then let it cool. When I fired up a new 2007 model, it pumped out noxious fumes for 30 minutes and almost certainly would have ruined the first meal. Might've made me sick. There was no info in the box I got on break-in procedures. Since I complained on this page about this matter MB apparently is inserting a flyer on the subject in the box. If yours does not have this flyer, just do as I did and crank it up to high with wood and let 'er rip for an hour or so before you use it.
In winter 2009 I have heard that they are marketing a unit with a window in the door. I can't imagine what good a window in a smoker is. It will turn black after one or two cooks and I'll be darned if I'll bother keeping it clean. And watching meat smoke low and slow is like watching grass grow. Bet they didn't put a light in there.
Finally, it must be stated that I have found their customer service to be poor, and reader comments seem to agree. Hopefully you will not need customer service.
Click here for more info and pricing: Masterbuilt Electric Smokers.
Meco Electric Smoker 5029 and 5030
This is a good cheapo starter smoker. The 5029 is stainless and the 5030 is baked on black. It is easy to add wood chips, chunks, or pellets with a door on the side. Bullet shaped, it is made of thin, lightweight metal that does not retain heat well in cool, rainy, or windy weather. The 1650 watt heater has low, medium, and high settings with a rudimentary thermostat. There are two air vent/dampers on the lid. The built-in thermometer is crap and you will want to replace it. The two 15.5" nickel coated cooking grates are standard on all bullets and just a bit too small for many slabs. To get more capacity, I have to cut slabs in half, and then I can get eight half slabs on it easily. If I bend or roll the slabs, I can get six slabs on. Comes with a the standard 5.5 quart porcelainized water/drip pan. The lid never fits quite right, and I am constantly having to jiggle it to get a tight seal. You can remove the heating element and cook with charcoal. They say it can easily be converted to cook burgers or steaks, but I don't recommend it. Fat dripping on the heating element will probably ruin it.
For discount pricing and direct ordering for the 5030 stainless model from Amazon.com, click here. For the Amazon price on the 5029 black model, click here.
A small inexpensive cabinet-style smoker for small meals and beginners. It uses a 1,000 watt heating element with a 58" cord. A small dial thermometer fits in door. It comes with a stainless steel pan for wood chips or sawdust. Insulated polished aluminum body is 18.75" x 17.25" x 37" exterior (including a 6.5" chimney) and a 16.5" x 14.75" x 20" interior. Weighs 28.5 pounds. Four fixed shelf positions and four stainless wire racks and two stainless rods for hanging ribs and sausage. Dial temp control for low (120°F), medium (155°F), high (190°F). No thermostat. Construction and materials are is cheap compared to the much more expensive SmokinTex and Cookshack units, but the biggest defect is that there is no removeable drip pan. Drippings settle on the bottom and run out when you open the door. You can put a pan on the bottom rack, but then you have only three cooking shelves left.
Click here for more info and pricing: Mustang Insulated Smoker.
This drum shaped smoker has been made since 1953. It is a good, inexpensive way to get started. Available in electric and charcoal models, it is made from aluminum and comes with two racks and a water pan. The electric model has a crude thermostat built into the cord. Unfortunately there is no door to add water or wood when it is cooking.
Click here for more info and pricing: Old Smokey Electric Smoker.
The Big Chief comes in two models, front loading and top loading. You load it by removing the front or top. Primarily designed for drying meat for jerky, it will work with ribs and other meats. This lightweight non-insulated aluminum box is 18" wide x 12" deep x 24.5" high. Includes five removeable chrome plated grates, recipe booklet, 1.75 pound bag of hickory chips. 450 watt heating element will not generate enough heat for ribs in cold, wind, or rain but you gotta love the price! Small and lightweight, it's perfect for fishing trips when you have access to electricity. Especially since my friends say it is great for fish.
Smokehouse Little Chief Electric Smokehouse. Similar to the Big Chief (above), it is 11.5" wide x 11.5" deep x 24.5" high with four shelves. Chose from top loader or front loader. Little Chief is only 250 watts.
Smokehouse Mini Chief Electric Smokehouse. Size: 11.5" wide x 11.5" deep x 14" high, top loading, with three shelves. Compact and portable, it will handle one slab of ribs cut in half.
Click here for more info and pricing: Smokehouse Chief Electric Smokehouse.
Users of these units love them. They are essentially clones of the Cookshack Smokette. How do the SmokinTex 1300 and 1400 compare with the Cookshack Smokette SM008 and SM009? The SmokeinTex units have a slightly larger capacity, slightly more wattage, four wheels instead of two, five racks instead of three, it comes with rib hooks and a storage cover, and it is a bit cheaper. Why? Cookshacks are made in Oklahoma from heavy duty materials while the SmoinTex units are made in China from cheaper materials. The Cookshack uses heavier steel, better welds, better thermostat, better insulation, and a better latch.
I have heard both rants and raves about SmokeinTex support and service on internet message boards. When I contacted their sales department via email during the Christmas rush with some technical questions, I got prompt responses, so maybe the problems have been solved.
Both SmokinTex models are front loading cabinets with stainless steel insides. The only difference is that the 1300 has a baked on green coating on the top and sides while the 1400 is stainless on the outside. Outside dimensions are a compact 17.5" wide x 21" deep x 29" high and it weighs 93 pounds boxed. Interior dimensions are 15" wide x 15" deep x 20" high. All sides are insulated except the bottom. There are five adjustable rack positions and it comes with four standard stainless steel 14.5" x 14.5" racks, one mesh stainless seafood rack, some wood chunks, and a cookbook with instructions.
 The thermostatically controlled 700 watt 10 amp heating element allows for temperatures from 100°F to 250°F according to the manufacturer. I would like to see it go higher for some foods, like turkey, but 225-250°F is fine for ribs. You can cold smoke with a $65 optional heat baffle that goes on the lower shelf. It comes with a 30 day unconditional guarantee and two years on the heating element. For water smoking you can put a water pan on the bottom rack.
This is a nice little gizmo, but I have a couple of reservations. My biggest complaint is that 14.5" shelves are not big enough for most slabs of ribs. You will have to cut them in half or hang them with rib hooks. The good news is that the rib hooks allow you to cook six St. Louis cut slabs at a time. The bad news is that the rub and fat drips off when they are hung. I prefer to lie them down so they drip on each other.
As with the Cookshack Smokette, I do not like the fact that there is a drain hole in the bottom and that the drip pan goes under the unit, where the dogs and wasps can get in it, and where it can drip on the deck when you remove the pan. I am also not keen on the 1" hole in the center of the top that serves as a chimney. Snow or rain could get in, and you can't leave a cutting board or tray on the top. Move it to the back. Also, I fear the dial on the top might let rain get into the wiring.
 SmokinTex Pro Series 1500 Smoker. Similar to the 1300 and 1400 (above) this is a front loading cabinet style with outside dimensions of 21" wide x 23" deep x 41 high" and weighs 149 pounds boxed. Stainless steel exterior and interior. Comes with dual 700 watt heating elements that use 15 amps. Includes a thermostat for temperature control and it can cold smoke with optional $65 cold smoke plate. A deflector plate directs the drippings onto or away from the wood boxes to reduce the amount of moisture in the smoker. The insulation is said to be "child-safe," and it has four heavy duty wheels. There are eight shelf positions for racks and it comes with three stainless standard racks and a seafood rack. If you purchase an extra five standard racks you can cook 32 racks of baby backs at a time and go into the catering biz. Discounts for fire stations and other first responders.
 SmokinTex Smo-Kit 1214. A small portable ten pound, 12" wide x 12" deep x 14" high, portable aluminum smoker/oven/stove fueled by a 16 ounce propane cylinder for camping. Ideal for smoking fresh fish on a camping trip, heating coffee, or frying eggs. Propane not included. An adapter is available for use with a 20 pound refillable cylinder. Includes a carring bag, two racks, sample wood bits, instruction manual, and recipes. One year limited warranty.
Click here for more info and pricing: SmokinTex Smokers.
A classy high end stainless steel smoker for mounting under a counter in an outdoor kitchen. With thermostat control, it has two 120 volt cooking elements rated at 750 watts each, and a smoker element of 300 watts with a separate control. By using the smoker element only it is capable of cold smoking and can hit high temps of 400°F. It has a large capacity drip pan, large wood chip box, and a 1.5 gallon water pan that is above the five racks. Moist air is circulated by a fan for even heating. With 3.2 cubic feet capacity, the oven is 23" wide by 14 7/8" high by 15 15/16" deep. There are three racks that can be moved to six positions. One year full warranty covers complete unit, a five year limited warranty covers the heating elements, and there is a limited lifetime warranty on the stainless steel components.
Shipping weight is 260 pounds. Click here for more info and pricing: Viking Smokers.
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Read this before posting a comment please:
1) If you are looking for info, please use the table of contents or the search box, at the top of every page.
2) Don't ask me any questions that involve temp or time unless you tell me that you are using a digital thermometer! Bi-metal dial thermometers are often off by as much as 50°F! If you are not using a good digital you have no idea what the temp really is so I can't help you. If you are still using a dial thermometer, please read this article about thermometers, then buy a good digital, and then, if the problem persists (chances are it won't), hit me with your questions. Then, please tell me everything I need to know to answer your question. Like the type of cooker you are using. Remember, I am not a mind reader.
3) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and the buying checklists and follow the links. I've shared just about everything I know. Pay attention to the awards I have given my faves. I cannot pick the right cooker for you any more than I could pick the right car or spouse for you.
4) If you have problems posting with Internet Explorer, please read this. If problems persist, send me a note.
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Important Info About This Website
 AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, burgers, steaks, rubs, and side dishes, with the world's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Meathead.
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Advertising on this site. AmazingRibs.com is one of the 100 most popular food websites in the US according to comScore, Alexa, and Quantcast. It is by far the most popular barbecue website in the world and pageviews double every year. Advertising on AmazingRibs.com is a great way to build your brand or make direct sales. I keep a strict wall between editorial and advertising, so, for current pricing and availability of prime space, contact my agency, Federated Media, by clicking the logo at right. Click here for analytics, stats, demographics, and advertising options.
Our Privacy Promise. AmazingRibs, Inc. promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Click here for more details of my privacy promise.
Disclaimer. The information on this website is for educational purposes only. All material within comes without warranties of any kind. The authors are human and capable of mistakes, omissions, or errors, so we make no guarantees as to the accuracy, completeness, or safety of the information. Under no circumstances are we liable for any damages that result from use of the site (so you can't sue us if you don't like a recipe or if you burn your tongue on hot ribs, OK?).
Copyright © 2011 by AmazingRibs, Inc. Unless otherwise noted, all text, recipes, photos, and code are owned by AmazingRibs, Inc and fully protected by US copyright law. This means you need written permission to republish or distribute anything on this website. But we're easy. To get reprint rights, click here. Note: Some photos of commercial products such as grills were provided by the manufacturers and under their copyright.
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Save this link to
keep this site free!
http://tinyurl.com/3usxwaj
This link takes you to Amazon and tags anything you buy with a code so I get a referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. The best reasons to buy from Amazon are low prices, fast often free delivery, fair return policies, and often there is no sales tax. But clicking on that link before you shop helps me devote more time and money to you. Thanks!
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Donate to keep this site free!
 With a $30 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets. Click here for more info.
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AmazingRibs.com Best in BBQ Gold Medal Winners
Here are three great products that have earned The AmazingRibs.com Best in BBQ Gold Medals. These are not ads!
GrillGrates Take You To The Infrared Zone
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, and blocks flareups. This is the concept behind the expensive new infrared grills. A must for gas grills. Click here for more about GrillGrates.
The Smokenator: A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight and pay for itself in a hurry. And it is inexpensive. Click here for more about thermometers.
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