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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
Egg, Kamado, Ceramic Grills/Smokers
Large Capacity, Restaurant & Trailer Smokers
Electric Smokers
Gas Smokers
Pellet Grills/Smokers
Stovetop Smokers
Pig Roasters
Wood Burning Pizza Ovens
Grill Reviews & Ratings
How To Buy A Grill Overview
The Differences Between Charcoal & Gas Grills
Charcoal Grill Reviews & Ratings
Egg, Kamado, Ceramic Grills/Smokers
Pellet Grills/Smokers
Gas Grills
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Grills Gone Wild
More Reviews & Ratings
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Meathead's Favorite Ingredients
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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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When a product is available on Amazon.com, we often provide a direct link. Amazon often has the best prices anywhere, even better than many manufacturers' websites because manufacturers know that if they undercut retailers like Amazon, they may drop the products. Amazon also offers fast delivery (often free), no sales tax (in most states), gift wrapping (on many items), and painless refund policies. Check out Amazon's Gift & Wish Registry .
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If you like all the info we give you for free and would like to help us buy charcoal, please copy the link below and save it. It takes you to Amazon.com and tags things you buy with the AmazingRibs code so we get that referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. http://tinyurl.com/3rlglce
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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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 How much gas is left?
There are a number of gauges that go between the tank and the hose, but the two I've tried didn't work. Another option is the Grill Gauge (at right) which is not much more than a glorified fish scale. An empty tank weight 20 pounds, and a full one is 40 pounds. Hoist your tank and the gauge gives you a pretty good guestimate of how much is left. I take mine when I exchange empty tanks for full ones. You'd be surprised how many are underfiulled.
Here's the least expensive gauge: Take a quart of warm water and pour it slowly over the side of the tank. It will warm the metal where the tank is empty and the metal where the liquid propane remains will remain cold. Run you hand down the side to locate the liquid level.
Of course you do have a backup tank, don't you? And you do backup you computer don't you (one copy on premises and one copy off premises)?
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Pimp your gasser
Part of the fun of a cheap cooker is modifying it. Usually the mods aren't as good as buying a high end cooker built right from the get go, but all the gassers I've seen are cheap and can use some help.
 Turn down the heat. Most of the gassers run hot. An enterprising reader named Tanner has devised a few mods for his gas smoker that make a lot of sense to me. He has installed a $9 needle valve between the regulator and the burner. He says that even though there are no marks on the valve, 1/8 turn knocks back 15°F. Installation was a bit of a pain: "Channel locks and vice grips failed at the initial unscrewing and I had to use a bench mounted vice to grip the parts."
Water supply. Tanner also added a larger water pan, while reader Marty Smith installed a copper water line with a funnel on top.
Seal the door. Some readers have made their smoker more efficient. Frankly, since mine runs hot, I like the fact that it leaks, but if you feel the need to tighten up, you can put a gasket around the door. Rutland Gasket Kits and Gore-Tex Gasket Tape are good options. There are several options so pay attention to thickness and max temp.
Another option is Rutland High Temp Silicone Sealant or use a high temp auto silicone that is rated for 500°F or more. You can make a really thin bead around the door rim or the smoker body where the door contacts it. Lay a thin strip of kitchen wax paper or kitchen parchment paper (which is actually silicon impregnated) on top of the bead. Gently close the doors until the goo spreads out and the paper makes contact with the opposite surface all around. Open the door and let the goo set. Peel off the paper. The sealant can be trimmed with a knife. Rutland Products are in hardware stores, furnace and wood stove stores, and online.
Install a better thermometer. Paint over the crappy dial thermometer and install a good digital thermometer.
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Gas Smokers: Buying Guide, Reviews, Ratings, and Recommendations
By Meathead
 Bottom line: If you are looking for set it forget it simplicity and good flavor, go gas. Bonus: They are cheap!
Gas fueled smokers are almost as easy to use as electric smokers. They produce a lot of clean heat, and that's why gassers are so popular with restaurants. The smoke flavor comes from wood chips, chunks, or pellets. Most consumer units use propane tanks. Alas, I have never seen one set up for natural gas nor have I seen them offered with an optional natural gas conversion kit. You may be able to adapt yours to run on NG, but this must be done by a professional unless your goal is to be charred on the outside and rare on the center.
It is much easier to control the temperature of a gasser that a charcoal or wood fueled smoker, and this is very important. Propane gassers don't require access to electricity as do pellet and electric smokers. This makes them more portable.
For some reason, all the models I have played with tend to run hot, in the 250 to 275°F range on the lowest setting. I think ideal temp for low slow smoking is 225°F, but most meats do just fine at the higher temp. Not ideal, but not bad. If you want to drive down the temp a bit, try ice in the water pan or leaving the door slightly ajar. This wastes fuel, but should do the job. Bruce Swiecicki, Senior Technical Advisor of the National Propane Association says "You might be able to control the flame by turning the cylinder valve, but the flame may be unsteady. I don't know of any safety issues to look out for."
You need to keep spare tanks on hand because they have a nasty habit of running out right in the middle of a five hour cooking session. If the tank is running low, you need to check up on it every 30 minutes to be sure the flame is not as dead as your pig. This is a bit of a pain, especially when you undertake the smoking a nine pound butt for pulled pork, a cooking session that could take 18 hours. For sure it will croak at 2 a.m. If your tank is running low, it's a good idea to remove it and hook a fresh tank when you start. This practice leaves you with several partially filled tanks in the garage. Grrrrr.
When the tank is empty, you can take it to one of many gas stations, convenience stores, drug stores, or groceries that let you swap for a full tank for an empty plus $13 to 20. There is also a small safety issue. There is an open flame, and the flame is sometimes in a place where a child or dog could get into it by mistake. For an article on handling propane and propane safety, click here.
The biggest drawback to these smokers is that they are usually too narrow to fit a full slab of ribs or a whole brisket on a shelf. You can cut them in half, or hang them. To hang them you need to be creative. I use metal shower curtain hooks and hang them from a shelf in the top position. Another option is to drill holes in the sides near the top and put in some dowels.
Starting in 2009, the market has seen a number of similar El Cheapo Chinese-made cabinet style gassers in the under $200 range. They are thin metal and the doors are loose so they leak heat and smoke which means you will burn more wood chips than on airtight units. But it really doesn't impact food quality. They are all very similar and are worth your consideration, especially if quality food and ease of use is a high priority.
They don't come with a cover or a propane tank so factor them into your price. They are also small, so you will want at least two rib racks in order to pack in enough to feed all the people who will come sniffin around. The thermometers are worthless and can be off as much as 30°F, and this is the case on most grills and smokers, so plan on getting a good digital thermometer.
And remember, always leave the top vent open all the way to prevent soot and creosote buildup on your meat.
One other word of caution. I love the flavor of meat from propane smokers, but it is a tiny bit different than the taste of meat from a charcoal smoker. The combustion gasses combine with the moisture and the wood smoke and produce a fragrance and flavor that is sometimes reminiscent of bacon. Purists who compete on the BBQ circuit where gas is verboten complain about this undertone, but I say, just what's wrong with a little bacon?
Click the red links for current pricing and more info.
 Brinkmann All-In-One Gas & Charcoal Smoker/Grill/Fryer
A cheapo versatile bullet that is best when cooking with gas, but can be adapted to cook with charcoal, and can be used as a smoker, brazier, or deep fryer. This was my first smoker, and it lasted several years although the base eventually rusted out and the aluminum firebox corroded. The thermometer is cheap. Adding water is awkward because it must be poured from the top and can easily get on the food or the lava rocks. Adding wood is downright dangerous because the whole upper unit must be slid partially aside. The newer Masterbuilt 7-in-One (below) is modeled on this unit, only a lot better for little more money. List price is about $180. For discount pricing and direct ordering from Amazon.com, click here.
 Brinkmann Vertical Gas Smoker
I like to smoke at 225°F and my Brinkmann runs at a steady 270°F on low on an 80°F summer day, and 230°F on high on a winter day when it was 20°F with no wind. Although it has a small footprint, 17" deep x 17.5" wide x 42" high plus space for the propane tank, it has three racks each capable of holding a slab of ribs split in half, a turkey, or a Boston butt. If you use wire rib racks. you can fit six slabs of ribs in. There is no damper, but you really don't need one. You just leave the chimney open and control the temp with the gas gauge. The water and wood each go in separate removable porcelain pans.
 Camp Chef Smoke Vault
There are two models. Both are 16" deep and 44" high (the cooking chambers are 30" high), while one is 18" wide with a footprint 24" wide by 21" deep, and the other is 24" wide with a footprint of 30" wide and 21" deep. If you are going to cook full racks of ribs, the 24" unit is the better choice. Both feature a 20,000 BTU propane burner, a stainless steel water pan, a cast iron wood chip box, four removable racks, and a push button ignitor. The 24" unit lists for about $420. For discount pricing and direct ordering from Amazon.com, click here. The 18" lists for about $315. For discount pricing and direct ordering from Amazon.com, click here.
 GoGalley
 GoGalley is unlike any other grill in the world. It is a four burner gas grill with a serious side burner, and a built-in cabinet-style smoker/oven that is as good as any on this page. Smoke your ribs, grill burgers, bake cookies, and fry a turkey, all in one portable unit. The whole shootin' match folds up, attaches to a trailer hitch, and has a built-in hoist that lifts it up so you can haul it anywhere.
Solidly built, it is a fine backyard setup, and it is the best rig I've ever seen for tailgating or camping. I have tested it and I review it in detail on the page devoted to portable grills.
Great Outdoors Smoky Mountain Series
This is a good smoker, but buyer beware!
There are two models that I have seen of this cabinet-style front loading gasser, but I hear reports of a number of slightly different sizes and configurations depending on where you buy. Apparently the manufacturer makes them custom for several retailers, a photo of one of them is shown at the top of this page.. There is a narrow body that is about 16" wide x 15" deep x 35" high on the inside and about 44" tall on the outside ant a 13,500 BTU burner. The bigger one, users call it the "Big Block", stands about 48" high and is a capacious 24" wide x 15" deep x 35" high cooking chamber and a 18,000 BTU burner. The 24" has five rack positions and four chrome plated racks. This means it is wide enough for any slab of ribs and can handle up to eight slabs. Ten if you buy an additional rack.
It has has a cast brass burner, electronic ignition, three adjustable dampers, a cool grip front door handle that is a bit awkward, a porcelain coated water pan, and a cast iron box for wood. I have heard of people replacing the cast iron box with a cut down coffee can because the cast iron took too long to heat up. I often hear users complain that workmanship is poor, that it leaks around the welds, and the door does not seal tightly, but they don't worry because it seems to operate best when all the dampers are open and the extra airflow doesn't hurt.
Wide stance legs offer good stability and the flame is set where it is not likely to set fire to the dog's tail. There is a temperature gauge located near the center of the door. As with most other thin metal uninsulated units, it gets hot on the outside, especially on the bottom. Users recommend that you put an aluminum pan beneath it to catch grease and protect your deck. One has put tuna cans under the legs to catch drips. Other users have replaced the water pan with a larger capacity stainless steel mixing bowl. The manual has minimal instructions and recipes.
The manufacturer, CFM Home Products of Canada, has no info on these smokers on its website. Nor do they respond promptly to emails. I get emails all the time from people who need spare parts or the manual and the manufacturer is no help. Frustrated users have one-upped the manufacturer by forming a support group with some knowledgeable cooks who have lots of good advice and ideas, recipes, modifications, and tips on techniques. Here's a link to the Smoky Mountain group on Yahoo.
Another word of caution: Before you take it home, open the box. I have heard reports of customers being disappointed by missing parts. Regardless of the poor workmanship, it is easy to use, works great, and the price is right, hence my "Gold Award." The 16" unit lists for about $100. The 24" unit sells for only $130. For discount pricing and direct ordering for the 16" model from Amazon.com, click here. For pricing on the 24" model from Amazon.com, click here.
Masterbuilt 7-in-One Smoker
This is my favorite of the bullet-shaped water smokers because it is so versatile, but bottom line, I like the cabinet style better.
 You can use either gas or charcoal as fuel. It converts into a brazier or a tripod for boiling water or deep frying and it comes with a 10.5 quart aluminum pot and basket. Like most bullets, it uses an enamel water/drip pan to put moisture into the cooking chamber. It has a small door at the bottom so you can add wood chips or fill the water pan and a damper at the top to help control air flow. Made of thin stainless steel, the lid dents easily and the plastic handle breaks easily if dropped. A clerk in one store told me that he has had to replace the handle on his floor model several times just because it is knocked off by tire-kickers. It is the only bullet I have seen with a side shelf for trays or tools. Like all bullets, it is not insulated, and there is no wind shield around the burner, so cold temps, wind, and rain will make it hard to maintain constant temps.
If you buy this smoker, immediately go get yourself a good thermometer. The thermometer that comes with it sucks. The two 15.5" cooking grates are just a bit too small for some large slabs. To get max capacity, I have to cut slabs in half, but I can get eight half slabs on it easily. You can also roll the slabs and get about six slabs on this way. It is similar to the popular Weber Smoky Mountain, which burns only charcoal, but the Weber is built from heavier metal with an enamel finish. Electronic ignition. Lists for about $130 for the black enamel and $325 for the stainless with the shelf (above). For discount pricing and direct ordering for the black enamel from Amazon.com, click here. For the stainless model, click here.
Master Forge Double Door Propane Gas Smoker
I haven't yet used this model but it looks very similar to the Brinkmann with the double door design that lets you access the wood chips without opening the food access. One reader says he has had no trouble dialing it down to 225°F or below. It is sold only at Lowe's.
 Vermont Castings Propane Gas Smoker
Double-walled cabinet with a brushed stainless steel exterior 36" high x 24" wide x 16" deep. Cast brass burner with electronic ignition. Silicon gel door gasket with cool grip locking door handle and heavy duty carrying handles. Wide stance. Cast iron wood chip box and porcelain coated water pan. Propane only, tank not included. Lists for about $650.
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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.
AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation.
Our philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. We think that people need to know why as well as how, so we spend a lot of time explaining things, and we believe that there are no rules in the bedroom or dining room.
 About Product Reviews and Best in BBQ Gold, Silver, and Bronze Medals are highly recommended products. Awards are based on features, quality, and value. Rest assured that when we recommend a product, it is really because we like it, not because someone has paid us to say so or because the company is an advertiser or sponsor. We purchase most products we review although occasionally suppliers send us samples. We have always been transparent about when we are reviewing a product sample, even before the Federal Trade Commission Required it in 2009.
About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites we truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like us to link to your website, click here to read our links policy first.
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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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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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Landmann Smoky Mountain 2-Drawer Propane Smoker
is available on Amazon.com.
