(Part 2) Best products from r/BBQ

It mostly depends on how much you're willing to spend.

I wouldn't recommend your suggested model. You have to open up the lid to see how warm it is (like you said). It also doesn't have any alarm functionality which warns when temperature drops above or below a certain point.

A great cheaper option would be a $40 Thermoworks DOT with a clip to attach the probe right above the grill. Nice, simple, accurate, great quality.

Cheaper version of the DOT would be the $22 Maverick OT-3BBQ. I don't know much about it but to me it looks kinda cheap. Thermoworks has a great reputation so if I want a single probe thermometer I would go for the DOT.

Problem with the DOT is it has only one probe. You can't measure the temperature of the grill and your meat at the same time.

A slightly more expensive option is this $60 Maverick ET732. It has two probes. One for the grill, one for the meat you're cooking. Plus it's wireless. So you can bring the receiver in the house while your grill is doing low and slow. Probably the best value of all models.

The same idea, but better quality, would be the $100 Thermoworks Smoke. It's very accurate, easy to operate, robust, and works more reliable than the Maverick ET732 from what I've seen. If you can afford it I would go for the Smoke.

Other options are the $50 iGrill Mini and the $100 iGrill 3 from Weber. Both options work only with a smartphone. Is has some nifty features like displaying the temperature history in a graph but it connects via bluetooth and has a bad range. You can't go too far without the connection dropping. Also not so handy that you have to rely on your smartphone all the time. You can't do a quick glance at your thermometer to see the temperature. You have to open the app instead.

Other people like the $190 Fireboard Best of both worlds kinda but expensive. Both a display and smartphone connectivity over Wifi (which means longer range). Up to 6 probes to track multiple pieces of meat at the same time. It does look nice and certainly has it fans but $190 is a lot and I doubt I will need more than 2 probes frequently.

Note that the Thermoworks Smoke will have a separate Wifi module soon which allows smartphone connectivity as well. But it probably won't be cheap. I heard $80 for the extra module.

Take some precautions. Don't pour burning coals directly onto the deck, keep a water hose or fire extinguisher handy, don't setup the grill against the house. (Unless the wall is brick... but even then, I'd have my reservations)

Since you're aware enough to even ask the question beforehand I'm sure you'll be cautious enough in practice that this shouldn't be a problem.

Here's what I'd recommend to get started:

Grill

Cover

Chimney Starter

Fire Starting Cubes

Tongs

I know, the grill looks cheap, and boring, and it doesn't do anything fancy, and you're absolutely correct. But the pure simplicity of this grill is it's brilliance. It does everything a good grill should:

A.) Contain fire

B.) Control Airflow

Seriously that's what a good grill needs to do. The airflow controls the temperature, and the temperature controls how your food cooks, and will change depending on what you're trying to cook. Also this grill will last as long as you're willing to take care of it, and all the pieces are replaceable, and easy to find. So if something does break, you can buy a new one, and swap it out in a few minutes. Then there are accessories galore for this thing. Google "Weber Kettle Accessories" you'll see. (Full disclaimer, I'm an Akorn fan all day every day, but I went through several iterations of gimmicky grills before settling on the Akorn, and for anyone starting out, I'd recommend getting either the kettle or the Akorn. The kettle has more accessories, and a larger cooking surface. The Akorn is a more capable smoker right out of the box, and needs fewer accessories. You weren't really asking for a recommendation on a grill, or a comparison of different grills, so I guess I got off track a little, but I've written this much now, and I'm not going back.)

tl;dr - be smart. you'll likely be fine. don't fry turkeys indoors.

I have a BBQube Temp Master Pro that I got on ebay for a steal. It works really good for the most part. Set it for 225 after I got the Akorn going and it pretty much kept it in a decent range around that for nearly 18 hours cooking a pork butt. The highest the temp ever got was 260, but I attribute that to the hot dogs we cooked on it and the opening and closing of the grill allowing more oxygen to briefly get in. As long as no one messed with the grill it would drop to 220ish and climb to 240 then slowly recede until it hit 220. My only complaint and this was mitigated was the monitoring stuff. It has bluetooth and an app that you can monitor it on your phone. I had issues keeping it connected to my phone. The temperature management part I came to trust and would even consider running a cook with it when I'm not home. Before I got my BBQube I bought a bluetooth monitor with 2 probes that has better range and much more reliable connectivity, it only drops if you get out of range which I would say is about 100ft depending on what the signal has to go through. The app works great, it has some presets as well as customizable alarms and ranges as well as timers. I am going to continue to use both since the Qube's bluetooth is sketchy and not very good range. I haven't tried the others and I only paid $50 on ebay for my Qube so that $200 Amazon price is more than I would be willing to fork over, but if the reviews are anything to go by and my experience I would definitely get something if I were you. These definitely beat the constant dance of slight adjustments to the dampers every 30 minutes or so. I wanted the Egg and Traeger experience without either of their costs. I bought a used Akorn,a slightly used BBQube, that bluetooth thermometer, and some good BBQ/welding gloves all in for less than $250 and it has been well worth it. So far I have done ribs twice, a pork loin with one of the rib cooks, and a pork butt and they came out fantastic.

BBQube

https://www.amazon.com/BBQube-BBQ-QUBE-WEBKT-TempMaster-Temperature-Controller/dp/B07CZ3LHQR/ref=sr_1_2?keywords=bbqube&qid=1568747154&s=gateway&sr=8-2

EasyBBQ bluetooth thermometer.

https://www.amazon.com/gp/product/B07PYVLBSM/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

The most important information you can give is the smoker temp (less important) and the ending internal temperature (more important). The time isn't important at all for a number of reasons. You didn't give us the ending internal temp.

At least for beef and pork ribs, I've smoked enough and played around enough to know that wrapping doesn't do anything for me. I've cut it out of my repertoire.

The only sauce I ever use is vinegar based, but I usually just use salt and pepper (I use an adjustable mill to get largish grains of pepper and largish crystals of salt). My mills are electric to reduce raw meat contamination. It's easier to not touch it when you just gotta press a button. I leave it salted and peppered overnight in the fridge wrapped in butcher paper. Beef ribs I heavily trim. Pork ribs I don't at all.

I started using this a few weeks ago and love it. Creates a lovely bark in combination with cracked black peppercorns and bits of rock salt:

https://www.amazon.com/gp/product/B0774WVZ7B

In the morning I leave it out for 3 hours to acclimate to room temperature before cooking.

Pork ribs I cook at 220. Beef ribs I cook at 275.

I'm still playing around with spritzing vs not spritzing. Hopefully I'll be able to report back my findings in a few months of test cooking.

I do not wrap anymore.

Either way, pork or beef, I cook to an internal ending temperature of 200-205. Higher than conventional wisdom, but I find this to give me the best results.

I let the meat rest for a full hour.

Hi friend, we have one year waranty, please contact us if your probe defective within one year. The stainless probe is kind of consumable casue it always with higg temp and fire. For the distance, most Bluetooth signal will be shorten by barrier like wall. So our tech team made another type of 1500 feet wireless thermometer IRF-4S for friends who has strong need fo distance. Anyway, please feel free to contact us if you have any product problem, will try our best to help you solve it. Inkbird BBQ Thermometer in the North America -InkbirdBBQGOThis is our Inkbird bbq group for customer service and has lot of giveaway. Please join it if you have interest.

I make two of my own plus a garlic pepper blend I use as a base rub for most of my BBQ meats, but purchase 3 or 4 others that have a following on the competition trail, like Dizzy Pig or Smokin' Guns.

The best advice for making your own is to buy good spices online (storebought ones can be years old), and also check out Paul Kirk's book, it is very helpful in teaching you how to combine seasonings for your own rubs, and has good recipes too.

I haven't read it, but I've heard Meathead's book is a great resource: https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling-ebook/dp/B01FX1AUNC/ref=sr_1_3?keywords=bbq+book&qid=1568476341&sr=8-3

EDIT: I will say that if brisket is your number 1 priority, you probably won't get better than Franklin for guidance. I love brisket, but I also love pork so I like to venture out a little on that front.

You do not need to spend a lot of money, a local restaurant supply store will is ideal for most everything from knives to turners, tongs, bottles, containers and anything else you can think of. I prefer plastic handles as they are easier to keep clean, and do not degrade.

For thermometers and digital probes, i prefer thermoworks. I use the smoke and instapen, but you can go with a thermopop if you want to save money. Tried other brands, they always end up having issues after a year or two. digital probes will go bad if left in water or the dish washer always hand clean them and keep them dry.

Gloves: https://www.amazon.com/dp/B00547HD0O?aaxitk=-OsIXMdbU5xm990c49xMVw&pd_rd_i=B00547HD0O&pf_rd_p=9420597b-7dad-4cbd-a28d-7d676ac67378&hsa_cr_id=6490199610301&sb-ci-n=productDescription&sb-ci-v=Lincoln%20Electric%20Traditional%20MIG%2FStick%20Welding%20Gloves%20%7C%2014%22%20Lined%20Leather%20%7C%20Kevlar%20Stitching%20%7C%20K2979-ALL

Turner/scraper/chopper Kit, better then a bbq set: https://www.amazon.com/Professional-Griddle-Spatula-Set-Accessories/dp/B072MXWDD6?ref_=bl_dp_s_web_15251668011

Tongs: https://www.amazon.com/Weber-6610-Original-Tongs/dp/B005LR0EX0/ref=sr_1_1?keywords=weber+16+tongs&qid=1563625923&s=gateway&sr=8-1

general use pans, drip pans: https://www.amazon.com/Pack-Aluminum-Foil-Steam-Table/dp/B01MSM1A9S/ref=sr_1_3?crid=35NPTHWHGZNHX&keywords=disposable+aluminum+foil+pans&qid=1563626111&s=gateway&sprefix=disposable+alum%2Caps%2C185&sr=8-3

Basting Brush, small and large: https://www.amazon.com/OXO-Grips-Silicone-Basting-Pastry/dp/B000JPSI8C/ref=sr_1_5?gclid=CjwKCAjw98rpBRAuEiwALmo-yud7UIxolmtKdRasRuEKzcyOrRiShPTVMisacAeErYWSmVHvxH30qBoC9ikQAvD_BwE&hvadid=153655172136&hvdev=c&hvlocphy=9030030&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=16058826801725890434&hvtargid=kwd-2007025443&hydadcr=13935_9329092&keywords=nylon+basting+brush&qid=1563626490&s=gateway&sr=8-5

I've had this one for a little over three years now and I really like it. I don't love it but it gets the job done. I bought a maverick bbq thermometer and it turns out that the built in thermometer was fairly accurate for me. The only tip I have is make sure you ALWAYS use a water pan. Since the heat source is fairly close to the delicious meat its easy to dry it out quickly. Not sure which model you have but the water pan that came with it really sucked so I threw it out. Very simple fix for me was is using an aluminum pan (the disposable kind) and it usually last me a few cooks until I feel obligated to throw it out. The pan also makes clean up much easier because it catches drippings very well.

Since this was my first ever smoke, I got the [cheapest smoker I could find](https://www.amazon.com/dp/B00365FI9E/ref=cm_sw_r_awd_3GLcvb1Y7GN7V
https://www.amazon.com/dp/B00365FI9E/ref=cm_sw_r_awd_3GLcvb1Y7GN7V). When I bought it, the smoker was only $69.99 with no shipping fees. At first, it held up ok, but 6 hrs in, some of the hinges started coming loose. I had to constantly adjust the firebox lid to fully cover the opening. During the clean up, i tightened all the bolts, and I think it'll be fine again for the next smoke.

I used mesquite wood. Temperatures went all over the place because of my inexperience with tending the fire and the leaks in the smoker. I don't think I ever saw blue smoke.

I smoked for 12 hrs and pushed through the stall to 200 degrees before taking it out and letting it rest.

I think my saving grace was that I bought a prime packer brisket from Costco which was quite a bit more forgiving with my mistakes.

After my 2nd brisket coming up, I'm looking to buy a cast iron smoker by crowdfunding from the friends I hope to feed.

Minor things aside, like how many sensors can be attached, how it's powered, what it physically looks like, etc, most Bluetooth LE wireless thermometers are all the same Chinese "iBBQ" guts. This is obvious when you look at the app they use, as it's always exactly the same minus the branding. See:

• Tenergy Solis
  
• Inkbird (different case, different probes, but same app == same guts)
  
• Whatever this thing is
  
• And another one
  
• And another one
  
• And another one
  
• seriously, I could do this all day
  
  Same guts, usually the same probes (Inkbird's probes seem higher quality, but I bet they're still compatible with everything else here), same app. These are all just different companies that hire a factory through Alibaba to build a custom shell (and oftentimes not even that, just slap their name on the same old shell), and then drop-ship them on Amazon.
  
  That said, the guts aren't bad. I've been using a Tenergy Solis for a little over a year, and though the probes lose their color quickly in the smoke (I can't tell the difference between yellow, orange, and purple), they're still reasonable accurate, easy to use, and I'm still on the same set of batteries from over a year ago. Range is also solid, as Bluetooth LE can go a pretty decent distance.

Electric is going to be your best option. I started on an electric in an appt. and they make decent bbq. I would look at http://www.amazon.com/gp/aw/d/B00104WRCY/ref=mp_s_a_1_2/185-4197921-9372154?qid=1397911766&sr=8-2&pi=SY200_QL40. The masterbuilts are pretty good and you can use any wood chips you want. The Bradley smokers use a proprietary wood pucks that it feeds in and you have to get them online.

You might get a better response over at r/grilling.

But since you're here, I'd point out that it's going to be hard to find a new, gas grill for under $150 that's worth a damn. I recommend getting a used, 10 year old, Weber Genesis Silver or Gold with 3 burners (some only have two), or if you can find one some of them come with a side burner and an extra table (the side burner is nothing great, but the extra table is handy).

These can be found in decent shape on Craigslist for around $100 in most areas. The grill shells will last forever and the internal parts are readily available and not terribly expensive. The stainless grates are durable and ridiculously easy to clean. There are plenty of sites and blogs about refurbishing these grills, just google it.

If Grandma is set on buying something new, then I'd go with the 22-inch Weber Kettle Premium charcoal grill. This thing is iconic for a reason. They're very well made, they're built to last, you can buy replacement parts and upgrades to cook just about whatever you want.

Something like this would be ideal, but there are certainly cheaper options (just swarch for BBQ thermometer or meat thermometer). The one that OP has looks like just internal temp, whereas the one I linked has two probes, one for internal meat temp and one for BBQ temp. And it has the wireless receiver so you can monitor the temp while watching football.

I can go first:

$27 - Digital meat thermometer, very useful...not necessary if you've got a wireless thermometer already but very good if you don't - Amazon link

$15 - Bear paws - good for making pulled pork. Amazon Link

I personally started smoking on a Masterbuilt Electric Smoker ($150 to $180 at a Lowes Home Depot, Wal-Mart). You never have to worry about temps, they seal well, and its cheap to experiment with chips and recipes on. I eventually outgrew it after a couple of years and picked up a Pit Barrel Cooker, knowing more of what I actually wanted and would use. I kept my Masterbuilt and now use it for Jerky and light smokes, like fish and fajita meats...might want to check it out. That Masterbuilt put out some pretty kick-ass shoulders and ribs and it was frustration free for the most part.

This is very similar to what I have....just a few years older: https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY $134.

Also, they make a cold-smoke add on for $50, I plan on picking up for it in the future. https://www.amazon.com/Masterbuilt-20070112-Smoking-Digital-Smokers/dp/B008DF6WWE

I have the 18 1/2 version of this smoker and I frequented The Virtual Weber Bullet for a while. Great place to start, specifically with the smoker we share. I picked up a chimney, some paraffin fire starter cubes, stole a pair of my wife's pot holders and these bad boys. Have fun!

Feel you would really benefit from meat heads book Meathead: The Science of Great Barbecue and Grilling https://www.amazon.co.uk/dp/B01FX1AUNC/ref=cm_sw_r_cp_apa_FE02AbHYEZAN6

Cooker: Kingsford Barrel Grill (Not technically a smoker, but I've learned to BBQ on anything).

Time: 3 1/2 hours for whole chicken and 2 hours for wings.

Temp: 250F

Wood: Hickory

Equipment: Tenergy Solis Digital Meat Thermometer w/6 probes. This was my first time using it after I bought it and I was very impressed. Used 1 probe to read cooking chamber temp and one for the whole chicken. Worth the $54 and uses a Bluetooth app.

Edit: link to thermometer: https://www.amazon.com/dp/B077821Z4C?ref=yo_pop_ma_swf

The Maverick is a great choice for a "leave in" thermometer than monitor your smoker and meat temps independently. I also like Pthe Javelin instant reads. Almost as fast as the ThermoPen and a third the price.

https://www.amazon.com/Maverick-732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_4?ie=UTF8&qid=1483915378&sr=8-4&keywords=maverick+thermometer


https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_1?ie=UTF8&qid=1483915319&sr=8-1&keywords=javelin+thermometer

I have really enjoyed my Masterbuilt Electric Smoker. Just be careful buying something like this if he hasn't talked about specific brands/methods of cooking. You don't want to spend a ton of time/money/effort buying something different than he was planning on using.

You know what most people don't do? Tap it when you want to take a reading. I'm a calibrator and temperature is one of my specialty areas. You have to tap it and you'll be suprised at how much some move. Anyways, the freeze method is better then the boiling method. A lot of inaccuracies can be attributed to the boil method.....ie. elevation, immersion depth, and how close are you to the burner or metal sides of the pot your boiling in.

Just buy one of these for $20 and you're good (I calibrated mine at work and it met manuf stated accy, which is comparable to the over priced thermapen):

http://www.amazon.com/Accurate-Splash-Proof-High-Performance-Digital-Thermometer/dp/B00GRFHXVQ

I've done 10+ before and found using these
http://www.amazon.com/gp/product/B0007ZGURK/ref=oh_details_o06_s00_i01
It didn't take too long, it is not like you are doing a competition turn in so with those and some bear claws it worked great. I have never tried a drill or kitchen aid, just seems like overkill

I like all the books by Paul Kirk. His Championship Barbecue Sauces gives instructions on how to develop your own sauce and rubs. I think that is the second book I ever bought and it is sitting next to me as I type this.

http://www.amazon.com/Paul-Kirks-Championship-Barbecue-Sauces/dp/155832125X/ref=pd_sim_b_6

Meathead: The Science of Great Barbecue and Grilling

I recommend Paul Kirk's Championship BBQ Sauces. Worth every last penny, and has way more than just sauces. It's got seasonings, marinades, infused oils, curry powders, rubs, I mean, you name it, it's got it.

This is a shameless unaffiliated promotion, and I approve this message.

yeah thats what i had and hated it too. idk how those get so recommended. its noisy and had a terrible interface

i replaced it with some chinese white-label thing with 6 probes thats been way better. https://www.amazon.com/Tenergy-Thermometer-Controlled-Bluetooth-Stainless/dp/B077821Z4C/

the app is way easier to program and use and it doesnt beep incessently. the cables have metal braiding which seems nice but they tend to kink up, though that hasnt effected functionality at all. i still use my instant-read to verify things but its good enough to track cooking

I have these gloves and they are wonderful.

http://www.amazon.com/Steven-Raichlen-Best-Barbecue-Insulated/dp/B0007ZGURK/ref=sr_1_1?ie=UTF8&qid=1425917900&sr=8-1&keywords=+B0007ZGURK+|+B003FZAVZ6|B0007ZGURU

Run away from that and get this:

http://www.amazon.com/Weber-14401001-Original-Premium-Charcoal/dp/B00MKB5TXA/ref=dp_ob_title_garden

You will be much happier.

The Redi-Chek I've been using for the last 6 years costs almost half that, and works just as well.

No, they are not.
I have this set of gloves for pulling meat off of the smoker, and pulling the boston butt apart. They are very nice for hot things.

No problem. My friend uses that one. I have no experience with it. Lots of good reviews on Amazon and on some FB BBQ pages etc. Sorry for the double link. I have this one. https://www.amazon.com/gp/aw/d/B009ITJT92/ref=mp_s_a_1_3?ie=UTF8&qid=1519875827&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=redi+chek+732&dpPl=1&dpID=51JXpQh1gFL&ref=plSrch

It was one of the first wireless ones. Little tricky at first to figure out how to select what type of meat you're cooking but it's a quick learn.

I picked up a 6 probe digital not to long ago for $60

Seems there out of stock now but they have a 2 probe for $27

http://www.amazon.com/dp/B00GRFHXVQ

I believe so!

https://www.amazon.co.uk/dp/B009ITJT92

I had to google it but it's a Masterbuilt 30" vertical smoker

I have an instant read like this that I use for everyday cooking. It's much faster and more accurate than the dual probe which gets used only in the oven or BBQ for things that cook for a longer time.

http://www.amazon.com/gp/aw/d/B00104WRCY/ref=mp_s_a_1_2?qid=1374629752&sr=8-2&pi=AC_SX110_SY190

It's a mes30

This one

I'd suggest this one: https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

it's simple and does the job. I've had this exact one for about 2 years now and I've even traveled with it to friend's houses. Make sure you get it without the window but controlled digitally. The window will only let heat escape and it will get completely dirty after the first use and you won't be able to view in very easy.

I have even set this for an over night cook with a brisket. Started it at 8 pm and took it off at 11 am. All i had was a meat probe to check the temp and had an alarm set if the bbq was too low or the meat hit the correct temp.