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Our reviewers
Many reviews are by Meathead, the author of most things on this website. In 2012 Max Good joined our staff as Director of Buyer's Guides and more and more of the reviews come from him. A few reviews have been contributed by Scot Murphy and Gordon Hubbell.
Best value medals
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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.
Large Capacity, Trailer, And Mobile Smokers for Competitors, Caterers, and Restaurants
Ready to open a restaurant or give Famous Dave a run for his money? Ready to start a catering biz and drag a smoker to picnics, ball games, corporate retreats, and horse shows? Fantasizing about hitting the road and doing state and county fairs year round? Envision yourself grabbing big prizemoney and trophies at the cookoffs you see on TV? Here are some major manufacturers who will be glad to sell you what the pros use. Many of these companies will be happy to custom fabricate whatever your heart desires. To see the kind of thing they do when the get bored, see my gallery of Grills Gone Wild.
Because I have never owned a commercial unit, I have listed the cookers below with little or no comment, and no awards. So please don't ask me what smoker to buy for your new BBQ joint.
If you are curious as to how they work, one of my favorite rib joints, Super Smokers in Eureka, MO, just outside of St. Louis made a really cool Flash movie. To view their illustration of how their smoker works, click here.
This company has a full line of charcoal fueled smokers that are very popular with top competition teams. They are described in more detail on the page devoted to charcoal and wood fueled cookers. Click here for more info and pricing: Backwoods Smokers.
They offer three inexpensive units. Their Backroads model, shown here, is one of the best bargains on the market. 20" cooking chamber has a convection system to distribute heat evenly over 1000 square inches of cooking surface. Dual high-pressure burners for all-purpose frying. The firebox has a warming tray. Includes a log lighter system with control panel in firebox, temperature gauge, 40 x 20" slide-out work table and storage box and tie-down storage area. Made of 1/4" thick steel, fully welded. 2" square tubing trailer frame has 12" wheels. Click here for more info and pricing: Brinkmann.
Bubba fabricates two nifty reverse flow trailer mounted smokers, and even some deck grills in central Georgia. He will also custom build a rig for you. He knows a bit about the biz because he heads a competition team with a lot of trophies, a catering operation, and sells his own label of BBQ sauce. Click here for more info and pricing: Bubba Grills.
Custom and prefab grills and pig cookers. Their "turning grate" allows you to split a whole hog, and with the simple turn of a handle on the outside, rotate the hog 180 degrees. Click here for more info and pricing: BQ Grills.
Their design is quite clever. The chimney appears to be on the wrong side, next to the firebox. That's because there is a steel plate beneath the cooking grates that forces the smoke from the firebox the length of the chamber and allows it to enter the upper half at the end opposite the firebox. It then travels through the cooking chamber to the chimney. Heat radiates up through the plate for cooking. Chose a stock design or have one custom made to your specs. Click here for more info and pricing: CookersAndGrills.com
Famous for high end, high quality, medium capacity, electric smokers that use wood chunks, chips, or pellets for precise temperature and smoke control. Perfect for small to medium operations. Highly regarded. Click here for more info and pricing: Cookshack.
The FEC100 is the smoker that competition teams dream about when they are sleeping in a tent next to their smoker so they can get up at 3 a.m. and shovel in more coal.
With the digital controller, FEC users can preset the cooking time and temp, the holding temp for when it is done cooking, and let the smoker do the rest. With a meat probe users can cook to the desired meat temperature, and then the smoker automatically drops to the holding temp. The FEC100 can be powered by an automobile cigarette lighter socket and it can also be run off a deep cell marine battery using an inverter. They are so good that, in 2004, a team from England used one to defeat the best American teams at the Jack Daniel's World Championship International Barbecue. England! The other Fast Eddy models are much larger rotisserie units. Click here for more info and pricing: Fast Eddy's Smokers by Cookshack.
This North Carolina company is one of the oldest and most experienced at making smokehouses, roaster/smokers, smoke generators, and emission control systems. They make a wide range of units for small restaurants and caterers to custom systems that will smoke warehouses full of meat. Their Max Flavor 400 is their most popular restaurant unit.
It is noteworthy because it has several innovations among them a novel self-cleaning system. This is a major asset if it works as advertised. Max Flavor 400 uses woodchips. That means no stacks of wood and the bugs they bring, and no running outdoors to bring in logs. This also means that regulating and repeating wood flavor should be easier by measuring the amount of wood you feed. There is also a blower to keep the air moving and prevent hot spots.
This respected manufacturer makes four wood fueled ovens used in some of the best barbecue restaurants. Their Oyler label is especially popular in Texas. They also makes a nifty barrel shaped carousel smoker on wheels for towing. Click here for more info and pricing: J.R. Manufacturing.
Dave Klose makes some of the most highly regarded pits. Many of the top competitors use Klose pits. They are not cheap but fit and finish and craftsmanship are top notch. They hold up well and hold up their resale value.
In addition to serious cookers, Klose makes some of the craziest custom pits you've ever seen: A passenger jet shaped pit for Continental Airlines, a beer bottle shaped pit, a phone booth, a baby carriage, trains, you name it. Klose is a bit of a character, too. His personal smoker "Bling Bling" (below) has 24k gold plated wheels, satellite dish and DVR with Hi-Def monitor powered by solar cells, beer coolers, deep fryers, infrared grill, lighting, warming oven, lazy susan, and yes, even a dual stainless steel kitchen sink. Click here for more info and pricing: Klose Pits.
A nice range of inexpensive portable cookers from small 48" long unit to one with a roof and everything but the kitchen sink. Click here for more info and pricing: Lang Smoker Cookers.
All Meadow Creek grills, smokers, and grill/smoker combos are made by Amish craftsmen in New Holland, PA, as they have been since the company was founded in 1980. As you might expect, their designs are simple, well thought out, their build is solid and the products are long lasting. Most metal is seriously heavy 13 gauge steel, grates are 304 stainless steel expanded metal mesh, and handles are stainless steel coils that never get too hot and are easy on the hands. Meadow Creeks are favorites among the competition crowd for quality as well as price. That metal will stand up to nature's fury, and as long as you have them covered and keep them clean, you should be handing these down to your kids. If they've been good.
The TS series, so named because they are tank smokers made from large propane tanks, is their competition smoker series, featuring a reverse-flow method: The hot, smoky air flows up from the firebox and underneath the steel floor down to the other end of the tank, then uses the round end of the tank to circulate through the upper shelves, enveloping the meat inside on its way back to the chimney which is mounted on the same side as the firebox. This is a clever technique to spreading the heat evenly throughout the cooking chamber. Without this duct system, heat enters the cooking chamber on the same side as the firebox, and food near the firebox cooks much faster.
The metal on each tank is 3/16" think, and the steel on the fireboxes is 1/4" plate. Standard with any TS series smoker are a stainless steel slide-out grate, positive lock latches, an ash slide-out pan, charcoal grate in the firebox, a built-in water pan, a ball valve drain, stainless steel handles, stay-cool handles on slide vents, and heat baffles on the fire box to protect the wheels.
TS-60. The TS-60 doesn't have highway wheels, having instead 13" tires, although it can be trailer-mounted. Overall it is 74" high, 56" long, 41" wide, weighing 425 pounds (475 pounds shipped). Its upper grate is 18" x 20", and its bottom grate is 18" x 23", for a total cooking area of 774 square inches. Instead of a trailer and hitch, it has square tube-steel legs. It has one front shelf made of mesh steel. Its standard options include a trim package of polished aluminum wheels and fenders and smokestack, a warming box with two shelves (additional shelves available), a cover, an extra grate in the smoker, a grilling pan, a spare tire, a charcoal basket, a live smoke warmer, and a slide-out charcoal basket. Its custom options include a stainless steel front shelf, and it can be trailer-mounted. The tough steel build ensures you'll have an heirloom to hand down.
TS-120. The TS-120 is the muscular big brother of the T-60. It's 72" high, 150" long, 57" wide, and weighs 1,140 pounds (1,400 if shipped on skids). It has all the standards of the TS-60, with 13" highway wheels that sit on a rubber torque heavy-duty axle that has E.Z. Lube bearings. The hitch on it is a 2" ball, has a wheel jack, the safety chains are welded on, and included are 4-prong flat trailer lights. At the front of the trailer is a sizeable wood box, and bringing up the rear is a warming box with three shelves. On the outside of the tank are two mesh steel shelves side by side. It has a top grate size of 20" x 41.75", and a bottom grate of 22" x 41.75", giving it 1,753.5 square inches cooking space total. The warming box grate dimensions are 11.5" x 17.5" for 201.25" square inches.
Its standard options are the same as the TS-60's, but you can add a one of their grill units, the BBQ26S or a BBQ42, and a 3-bay sink with hot and cold running water. The sink has an 11-gallon freshwater tank and 15-gallon graywater tank, both polyethylene, and the water is heated separately with propane or electric. The units are available with either 3 or 4 sinks, which are made of 304 grade stainless steel. Caution, though: the sinks are not NSF rated, and that option is pretty expensive.
TS-250. If the TS-120 is the big brother, here's the daddy of the line. It will match option-for-option with the TS-120, but there's much more cooker space. It's 83" high, 175" long, 58" wide and weighs in at 1,600 pounds (1,900 shipping weight). The grates are 24" by 50 3/8" for the top, and 26.5" by 50.5" for the bottom, and the total is a whopping 2,544 square inches to work with. The warming box grate is 13.5" x 22.5" each, for almost 304 square inches per grate.
TS-500. This one is the grand-daddy of the line. Weighing 2,800 pounds, with dual doors, 202" long, 92" high, 72" wide, and with 6,600 square cooking inches, it's the one for big catering gigs, big competitions, and matches the TS-250 option-for-option. Meadow Creek claims this can cook up to 60 racks of ribs lying flat. It has six cooking grates, two at 30" x 33", and four at 34" x 34", the square inch cooking space total is 6,604. They claim that the warming box will hold six restaurant-size pans, and that the firebox has been "upsized" to match the immense size. It has two doors side by side with front mesh shelves and promises a new ground level smoke stack damper adjustment. They are built on a single-axle chassis, though a double-axle is available as a custom option. The TS-500 also features a stainless steel tabletop for the wood box, and they say any Meadow Creek grill can be added to the unit.
The BBQ Series
The BBQ series has a number of grills with Meadow Creek's clever flipping system. The smaller models are discussed on the charcoal grills Buyers' Guide.
BBQ-96. The BBQ-96 is a big step up from the BBQ-42 model. First, it's trailer-mounted. Lids are not standard on the 96, which is 37" high, 133" long, and 54" wide and weighs in at 600 pounds (820 shipped). The metal gauge on it is 13 gaue steel, as is its charcoal pan, and it sits atop a 2" angle iron frame. The grate dimensions are 30" x 34" for 1,020 square cooking inches per grate, and the cooking grid is 1 1/2 mesh 13 gauge 304 grade stainless steel.
Standard on this are the stainless steel grates and charcoal insert, along with a wheel jack, rubber torque axles with 18" highway wheels and the E.Z. Lube bearing system. The safety chains are welded on, it has a 2" ball hitch, and it has cover hooks. Standard options include a vinyl cover, trailer lights, and a spare tire; custom options include slide vents, flat grates, a lid for front and back pits, spare tire mount, fire extinguisher mount, slide-out grates and charcoal pans, and a roof system.
BBQ-144. Here’s the one for the monster-sized chicken or steak cooks! At 37" high, 181" long, 67 1/2" wide, it’s a beast…and you can custom-add even more pits to it! It has seven pits on it standard, and three more can be added for a total of 10. It weighs 980 pounds (1,250 shipped), and is 13 gauge metal on a 2" angle iron frame. The charcoal pans are 13 gauge also. The 1 1/2 mesh 304 stainless steel grates are 34" x 46" for 1,564 inches per grate.
The standard package is the same as the BBQ-96 and has the same standard options, with the addition of the additional pits and a tandem axle for more than 7 pits. Its custom options are also the same as the BBQ-96, from slide vents to a roof system. This is the BIG catering rig.
Pioneers in the high quality BBQ world, this manufacturer started as a restaurant in Missouri. "To make a long story short, the third time the fire trucks came to put out the fire at the restaurant, it dawned on us that there should be a better way," he said. Their solution was to develop a line of large cookers for restaurants that is highly regarded. Some are also available mounted on trailers.
Pro Smoker 'N Roaster is a third generation family-owned and operated company that produces a range of smokers from small backyard electric smoker to large commercial machines for meat processors, as well as smoke generators that can be attached to existing smoker ovens. Pro Smoker 'N Roaster is currently not well known in the BBQ world. Indeed, this is the only model they make that includes "BBQ" in the description.
The 100SS Pellet Smoker is similar in design and function to some other popular BBQ pellet smokers. Joe Hanni, VP of Pro Smoker, says the 100SS was created to fill a void in their product line for food service and address a need for on-site catering. Hanni points out the large 45 x 26" base on four heavy duty casters is designed for easy transport. Temperature range is 180 to 400 degrees and Hanni further claims this system will hold a set temperature between 1 and 2 degrees. That's a mighty tight tolerance and some competitors have questioned the credibility of this statement. Hanni will only respond that air flow control and temperature management are hallmarks of the Pro Smoker brand. "Our large commercial ovens have a 1/2 degree tolerance from top to bottom", he asserts, "Some say this can't be done, but we do it all day, every day". We have not yet been able to test these claims.
For the price, the 100SS has a relatively large capacity: 150 pounds of pork butts, 100 pounds of brisket, 80 pounds of ribs or 30 chickens. It burns 0.75 pounds of pellets per hour at 250F with a 40 pound hopper capacity. Built with high quality heavy 20 gauge 304 stainless steel exterior, 18 gauge 304 stainless steel interior and 850F spun glass insulation. The seal on the door is a 1" x 3/4" silicon gasket, similar to gaskets used in their large capacity ovens. Hanni says they haven't had to replace one since they started using them in 1993. It comes with four 23 x 23 inch stainless steel shelves, a cookbook and operators manual.
One year limited warranty on parts only (when used for the purpose designed), 90 day electrical components (parts only). No warranty on paint, gaskets, or damage caused from corrosion. NSF and UL approved. - Max Good
A large range of units - small, medium, and large - for any size restaurant. Some are wood burning, some are electric, and some are gas fueled. You'll find them in such famous restaurants as Famous Dave's, Smoky Bones, Sonny's, and County Line. Some are also available mounted on trailers. Click here for more info and pricing: Southern Pride.
A wide range of portables and custom models. These are the folks who built the famous Blindogs trailer on FoodTV, shown at the top of this page. Click here for more info and pricing: Southern Yankee Bar-B-Q.
There may never have been a better named smoker than The Breeze.
The hardest part of cooking with charcoal is getting the cooking chamber to the right temperature and keeping it there. The pitmaster's art is a balancing act, carefully regulating airflow and feeding fuel to keep the temp from see-sawing up and down. Nathan Moore, a mechanical engineer, has designed a unique fuel feed system in a smoker built for the competition and catering crowd that makes temperature control a breeze.
There are three chambers in the Breeze: A 32" tall 8" wide fuel chute on the right, a cone shaped combustion chamber below it, and a 9,750 cubic inches cooking chamber on the upper left, all wrapped in high quality 304 stainless steel.
You never have to touch charcoal, just dump a few down the chute, light them with newspaper crumpled in the ash pan, when they are fully engaged, dump the rest of the coals and any smoke wood you want in on top, put the lid on the fuel chute, and have a seat. As the fuel is consumed the ash drops through the grate at the bottom of the combustion chamber and more fuel drops in from above.
Tremore promises up to 9 hours of burning without adding fuel, and during a demonstration for us at the South Bend Fire Department, it burned without interruption for about 6 1/2 hours when the food was taken out, and there were still unlit coals left in the chute.
Controlling the air for the burn, which controls the temperature, is easy too. There is a sliding damper with a stay-cool handle above the ash tray and the cooking chamber has been designed to draw air up from the bottom, through the burning coals. The heat and smoke travel to the left and up into the cooking chamber where it circulates and exits on the far side from the bottom of the chamber. There are three cooking grates included but it can handle up to nine. Each grate measures 420 square inches and can fit three St. Louis cut racks of ribs.
The Breeze stands 62.5" high, 54.25" wide, and 22.25" deep, weighing in at 400 pounds. Still, it is very mobile, having wide solid rubber tires in back and smaller, tough casters in front. Its exterior is 304 stainless steel and the combustion chamber and inner surfaces are carbon steel.
The chamber sides and top are three inches thick with rock wool inside so it should cook well even in cold weather. The door is two inches thick, with rock wool insulation, a silicone seal, and a nice self-latching handle. It may seem a small item, but you feel more relaxed when you know your door closes properly even if you don’t slam it shut.
Cleanup is made easy by the shape of the floor of the cooker. It slopes down to an oil can. The oil can is easily accessible from the left panel of the chamber, with the handle sticking out but not in the way. It makes draining anytime a matter of pulling the can out, dumping it, and putting it back in. When cleanup time comes, scrape the bottom into the can and empty it.
But does it cook? Yes, it does. The ribs and chicken sat untouched throughout the cook. An digital thermometer with multiple probes were inserted into the space just above the drip cup and into two more spots within. Watching it for a while proved to me that the heat inside circulated consistently, cooking all the meat evenly. When the door was opened for the grand unveiling, each rib rack was just as done as any other, and all six chickens were evenly, thoroughly done. Best of all was the final result: The ribs were tender, toothsome, and juicy, and the applewood smoke flavor had infused throughout, rich and mellow. The chicken was the same: Juicy, flavor deep to the bone without a hint of sharpness or bitterness. No creosote, no scorching. All on 30 pounds of charcoal.
One interesting byproduct of the design is, according to Moore, if you put wood chunks at the top of the chute and then seal it with the stainless lid, they’ll convert to hardwood lump charcoal by the time they reach the fire, releasing delicious smoke in ample, continuous streams.
That it cooks so well and evenly is a testament to a good idea that’s well engineered. We look forward to seeing how it does on the competition circuit. Click here for more info about The Tremore Breeze. - Scot Murphy
Yoder makes three trailer mounted smokers that have very good reputations.
West of Memphis BBQ
West of Memphis BBQ designs and manufactures a mind boggling assortment of steel smokers, grills, cabinets, kitchens and tailgating systems. These clever and ruggedly attractive hand-made products are modular and combine an unusual mix of tradition and technology. They morph before your eyes as fireboxes convert from charcoal and wood to gas with ease and cookers switch from smokers to fryers to pizza ovens. In the picture at right you can see many of their components. Like Legos, they can be asembled into infinite configurations. They even have a trailer mounted unit. We review them in more detail on the page devoted to charcoal grills.
1) If you are looking for info, please use the table of contents or the search box, at the top of every page before you ask for help.
2) Please don't ask any questions that involve temperature unless you tell us that you are using a digital thermometer! 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 us with your questions. Please tell us everything we need to know to answer your question like the type of cooker you are using.
3) Please don't ask "What grill (or smoker) should I buy?" Read our Buyer's Guides and the buying checklists and follow the links. We've shared just about everything we know. Pay attention to the awards I have given my faves. We cannot pick the right cooker for your needs any more than we could pick the right car or spouse for you.
Important Info About This Website
AmazingRibs.com is all about the science and zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: 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, grills, and accessories. It is edited 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 Value Gold, Silver, and Bronze Medals. These are highly recommended products based on features, quality, and especially 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 because we do not accept advertising from products we review. We purchase many 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. Click here to read more about our medals.
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This link takes you to Amazon and tags anything you buy with a code so we 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 us devote more time and money to you. Thanks!
Look At These AmazingRibs.com Best Value Gold Medal Winners
The prize for Best BBQ Tool at the 2012 The National Barbecue Association conference went to a simple inexpensive fridge magnet by Meathead. It includes the latest USDA recommendations as well as chef recommendations (and they often differ) as well as color photos of the different stages of doneness for red meats. The temperatures are the same for both indoor and outdoor cooks. Click here for more info and how to order it.
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 All 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.
Steakhouse Knives
These are the same knives used at the best steakhouses (Peter Luger, Smith & Wollensky, Morton's and others). Machine washable, temper-ground, serrated, high-carbon stainless-steel, full-tang blades with excellent cutting edge retention, beefy hardwood handle, rust and stain resistant, and they stay shiny without polishing. And now they have the AmazingRibs.com imprimatur. Click here for more info on these wonderful knives.
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All Meadow Creek grills, smokers, and grill/smoker combos are made by Amish craftsmen in New Holland, PA, as they have been since the company was founded in 1980. As you might expect, their designs are simple, well thought out, their build is solid and the products are long lasting. Most metal is seriously heavy 13 gauge steel, grates are 304 stainless steel expanded metal mesh, and handles are stainless steel coils that never get too hot and are easy on the hands. Meadow Creeks are favorites among the competition crowd for quality as well as price. That metal will stand up to nature's fury, and as long as you have them covered and keep them clean, you should be handing these down to your kids. If they've been good.
TS-250. If the TS-120 is the big brother, here's the daddy of the line. It will match option-for-option with the TS-120, but there's much more cooker space. It's 83" high, 175" long, 58" wide and weighs in at 1,600 pounds (1,900 shipping weight). The grates are 24" by 50 3/8" for the top, and 26.5" by 50.5" for the bottom, and the total is a whopping 2,544 square inches to work with. The warming box grate is 13.5" x 22.5" each, for almost 304 square inches per grate.
BBQ-96. The BBQ-96 is a big step up from the BBQ-42 model. First, it's trailer-mounted. Lids are not standard on the 96, which is 37" high, 133" long, and 54" wide and weighs in at 600 pounds (820 shipped). The metal gauge on it is 13 gaue steel, as is its charcoal pan, and it sits atop a 2" angle iron frame. The grate dimensions are 30" x 34" for 1,020 square cooking inches per grate, and the cooking grid is 1 1/2 mesh 13 gauge 304 grade stainless steel.
Pro Smoker 'N Roaster is a third generation family-owned and operated company that produces a range of smokers from small backyard electric smoker to large commercial machines for meat processors, as well as smoke generators that can be attached to existing smoker ovens. Pro Smoker 'N Roaster is currently not well known in the BBQ world. Indeed, this is the only model they make that includes "BBQ" in the description.
There may never have been a better named smoker than The Breeze.
West of Memphis BBQ
AmazingRibs.com is all about the science and zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: 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, grills, and accessories. It is edited by 
About Product Reviews and Best Value Gold, Silver, and Bronze Medals. These are highly recommended products based on features, quality, and especially 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 because we do not accept advertising from products we review. We purchase many 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 prize for Best BBQ Tool at the 2012 The National Barbecue Association conference went to a simple inexpensive fridge magnet by Meathead. It includes the latest USDA recommendations as well as chef recommendations (and they often differ) as well as color photos of the different stages of doneness for red meats. The temperatures are the same for both indoor and outdoor cooks. 
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 
