BBQ Equipment Must Haves?

[BandCollector]

Could have been so much better but that think line of fat through the middle really threw my cooking off. I think I pulled it off way to early as I am pretty sure my probes kept going into the fat and not the meat.

Trial and error. . . . That is how most of us here have learned. Keep on plugging!

John

 

[tallbm]

Tallbm, any brand or tray with basket you would recommend? Thanks for the other recommendations as well. I was looking at the grilling mats but afraid that they wouldnt get all that smoke flavor from the grill if I used them.

I own an MES 40 so I have the Masterbuilt 40 mats. These are grate type mats and let plenty of smoke through, these are not the solid mats.

The 12" x 18" Copper Chef XL is the biggest you can find of those baskets and trays (tray is a little bigger). The following is the big one, a small one, and a pair of tongs for less than what the big basket and tray cost alone lol

 

[johnmeyer]

I'd like to second several items, and then add a few of my own.

1. Wireless thermometer. This is absolutely essential, both for the food and for the smoke enclosure. Some people say you don't need one because you should just be able to tell if things are ready by pressing, touching, bending, tasting, etc. That is all well and good, but you'll avoid a lot of problems if you actually measure what you're doing.

2. Disposable pans. You can get a lifetime supply from Costco for under $10. I find the 10x12 pans fit perfectly in my MES and are just the right size for the typical 8# pork butt.

3. Q-Matz. These are essential if you want to smoke nuts, or anything else that is not easily supported by the typical "oven shelf" that you find in many smokers. I have an MES 30" and you can buy these pre-cut to fit exactly.

4. Rubbing alcohol. This makes quick work of cutting through the smoke buildup on a smoker window, if you have one. It works well on other smokey parts.

5. Pen and paper. If you are new to smoking, write down everything you do (times, temperatures, things you screw up). Unlike most cooking, BBQ is about as far from science as you can get, and there are so many variables that you are going to have to learn by screwing up a lot. The pen and paper let you keep track of what didn't work -- and what DID work -- so you know next time.


And, since people have mentioned beer ...

Back in 1970 I used to travel from Chicago to San Francisco several times a year. I'd bring Coors to Chicago because, back then, they didn't distribute east of the Rockies. On my return trip I'd bring Stroh's to everyone because they didn't distribute very far outside of Detroit. I haven't had a Stroh's in decades, but if I were doing a smoke today, that's what I'd try to get.

 

[old golfer guy]

Us guys on the west coast grow up on Olympia. Morning, noon and nite.

 

[pops6927]

I have a slicer, grinder, and stuffer. A good grill brush for the grates. Amazen Qmatz for cheese, veggies, nuts, etc. Hooks, bacon hangers, 30" stockinette (ham bags). I order a lot of pre-mixed ingredients/mixes through Butcher-Packer.