Smoking Meat by Jeff Phillips Read Free Book Online

would expect. You can connect it to your home computer network and use it to monitor online both the temperature of your smoker and the internal temperature of your meat. What’s more, you can control the temperature of your smoker online! For my first test, I set up my smoker for about 225° F , then set the Stoker to maintain that temperature. I watched intently for over an hour as the fan cycled on and off, on and off, and maintained the temperature within mere degrees. I finally went to take care of other things, returning five hours later to some of the best ribs I have ever eaten. The only thing on my mind at that moment was, “I could sure get used to this!”
    I am “stoked” about this piece of equipment. While there are no doubt other devices that do a similar job, this seems to be the one that everyone is talking about, and from the only company that offered to send me a test model. To find out more about the Stoker, visit Rock’s Bar-B-Que’s website at www.rocksbarbque.com .
    Cooking Utensils
    Every backyard chef needs a good set of tools. It doesn’t have to be an expensive set, but it does need to be sturdy enough to stand up to a little abuse. I recently received a new set of stainless steel, heavy-duty barbecue tools as a gift, yet I still prefer the cheapo set I have been using for years and years. It’s not about price, or even what material the tools are made of. The utensils must be useful, and I think that is judged from a personal perspective. What works best for me may not work best for you.
    Tongs
    The most useful tool I own is my tongs. I use tongs to flip meat, place meat on the grate, place a chunk of wood in a precise spot, add or remove charcoal from the firebox, move the grate when it is hot—the list goes on and on. I truly believe that I could not cook without them. Make sure your tongs completely close at the tip, or you will find yourself wishing they did at some point.
    Tongs
    Spatula
    Another wonderful tool that is a must for any outdoor cook is a heavy-duty spatula. It needs to be sturdy enough to slip under a heavy piece of meat, like brisket, and lift it without bending. I often use my spatula in tandem with my tongs to flip a brisket and/or remove it from the smoker when it is finished cooking.
    Spatula
    Basting brush and saucepot
    I would be remiss if I failed to mention the basting brush and its companion 1½-cup saucepot. The best brushes have silicone bristles, which do a great job of holding the sauce as you move it from the pot to the meat. The saucepot should be stainless steel. Both the brush and saucepot can be thrown into the dishwasher after use. You can also use a sauce mop for basting; most are bristled like a paintbrush, though others resemble miniature floor mops. Try a few out and see what works best for you.
    Basting brush
    Knives
    I am not sure if knives would normally be considered cooking utensils, but I’m going to categorize them as such and recommend that you get a good set, along with a sharpener. I prefer to use certain knives when cutting ribs, others for chopping veggies, and still others for slicing brisket or deboning chicken.
    When people ask me what the best knives are, I always say, “sharp ones.” That really is the best answer. Different brands of knives definitely differ in quality, but a cheap knife that is sharp will work better than a high-quality one that is dull. No matter what type of knives you choose to use, learn how to sharpen them, then keep them sharp. Many chefs sharpen their knives before each use, and while most of us aren’t professional chefs, there is something to be said for having properly maintained tools.
    Knife for cutting ribs
    Grill brush and scraper
    A grill brush and scraper combination is an excellent utensil to have in your barbecue toolbox. All of that gunk that sticks to the grates can easily be knocked off with one of these. I usually replace mine a couple of times each year, or more often if necessary. This