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Top 10 Electric Smokers Reviews Infographic by SmokeGears.Com

Pulled pork... An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce and topped with slaw on a hamburger bun. Get the recipe...

Pork ribs are not hard to master and getting them cooked perfectly is something that anyone can do. They happen to be my absolute favorite thing to cook on the Weber Smokey Mountain Smoker. Over the past few years I have learned a few tips and tricks that have helped me to turn out great smoked ribs almost every time that I would like to share. Cooking time: 4 to 5 hours (At 275 degrees) Ingredients: Pork ribs (Spare Ribs or Baby Backs) All-Purpose Rub Apple Cider Vinegar Mopping Sauce 1/2 cup Dijon Mustard 1/2 cup Honey 1/2 cup Sriracha Directions: The Prep In a small bowl mix the rub ingredients . In another small bowl mix the mopping sauce ingredients together thoroughly. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs . (Pull it off in a sheet with your fingers, using a paper towel to gain a secure grip.) Season the ribs evenly with the rub. Cover and refrigerate overnight. The Cook Set up your smoker to cook using t

Excellent article on setting up a Weber Smokey Mountain Smoker from Amazing Ribs . There are a number of bullet-shaped charcoal smokers out there and they are pretty easy to use. The best is the Weber Smokey Mountain (WSM) which now comes in three sizes. Seasoning and calibrating your 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, the bi-metal dial thermometer that came with it is 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,

James Beard Award-winning pitmaster Aaron Franklin is perhaps the most famous guy behind a grill in America, and his brisket may be the most sought after piece of meat in the country. Here, on his new PBS series, he goes through his technique for smoked and barbecued brisket. A master of the craft, don't miss Franklin's tips, tricks, and jokes. Source...

Column Five created this guide to average cook times to take the guesswork out of grilling. The guide provides average times for a wide variety of beef, poultry, pork, and vegetable items you might plan on throwing on the grill this summer. All you’ll need is a watch and a meat thermometer. Click to enlarge

The graphic, from Northshore Fireplace , explains the difference between smoking, barbecuing, and grilling meat in addition to explaining how to smoke without a smoker. Additionally, it suggests the best types of wood to use when you’re smoking pork, beef, lamb, poultry, ham, or fish. For example, Apple wood is great for smoking ham and poultry, but not ideal for beef or lamb (go with Oak or Hickory instead). Lastly, it covers the best and worst cuts to smoke, so you know what to pick up at the store and what to cook another way. Click to enlarge via

Smoking a brisket is classic BBQ but it doesn't have to be a difficult thing to do. Follow these simple steps and you will be smoking a great brisket in no time. Prep time: 15 minutes Cooking time: 6 to 8 hours (At 250 degrees about 1 to 1.25 hours per pound) (resting time is an additional 1 to 2 hours) RUB All-Purpose Rub OR Weber Rub 4 teaspoons kosher salt 2 teaspoons ancho chile powder 2 teaspoons light brown sugar 2 teaspoons granulated garlic 2 teaspoons paprika 1 teaspoon celery seed 1 teaspoon coarsely ground black pepper Ingredients: 1 brisket (flat cut), 5 to 6 pounds, untrimmed Directions: 1. In a small bowl mix the rub ingredients. 2. Lay the brisket, fat side up, on a large cutting board. Trim the layer of fat to a ¼ inch thickness. Turn the brisket over and trim any hard fat or thin membrane covering the meat. Season the brisket evenly with the rub. Cover and refrigerate overnight. 3. 30 to 60 minutes before smoking remove the br

This is an all-purpose rub, good on ribs, brisket, chicken, and more. I rub it on everything. 3/4 cup paprika 1/4 cup ground black pepper 1/4 cup salt 1/2 cup turbinado sugar 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 teaspoons cayenne Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. Makes about 2 cups.

Sit in on a one-on-one conversation between top Grill Masters Jamie Purviance and Steven Raichlen as they compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and what led to their biggest grilling mistakes. You might just pick up a few simple secrets to make you the Master of your own grill. Weber Grill Master Series (1 of 3): Inspiration Weber Grill Master Series (2 of 3): Cooking with Live Fire Weber Grill Master Series (3 of 3): Grilling Mistakes Jamie Purviance (pronounced Purr-VIE-ance) graduated from Stanford University and the Culinary Institute of America (with high honors) before launching his career as a food writer for major publications such as Bon Appétit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber’s Real Grilling™ (which has sold almost one million copies to date), Webe

You’re looking at a 345 horsepower, 5.7-liter HEMI V-8 engine powered Barbeque. Yes… you better have a man card to work this grill. This grill was one the top 5 finalists of a contest entitled “ What Can You HEMI? ” It has enough power and space to sizzle 240 hotdogs to perfection in less than three minutes. For added entertainment, there is even a gas pedal, which the motor-head chef can tap to hear the rumble of the big-bore V8. Hat tip: Real Men’s Barbecue Grills