#best wood pellets for smoking turkey

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The Best Wood Pellets for Smoking Turkey: Unlocking Flavorful Perfection

Before we dive into the specifics, let's take a moment to understand what wood pellets are and why they're the go-to choice for smoking. Wood pellets are compacted cylinders made from hardwood sawdust and shavings. They are created through a process that removes moisture and compresses the wood particles, resulting in highly efficient and consistent fuel for smoking.

Using wood pellets for smoking turkey offers several advantages over other fuel sources. They burn clean, producing minimal ash and reducing the need for constant maintenance. Wood pellets also provide a steady and controlled source of heat, allowing for precise temperature regulation during the smoking process. But perhaps the most significant advantage lies in the wide array of flavors they offer, thanks to the different wood types used in their production. 

Top Wood Pellets for Smoking Turkey

 Fruit Wood Pellets

Let's kick off our flavor adventure with fruit wood pellets. Imagine infusing your turkey with a smoky, robust essence that tantalizes your taste buds. Fruit wood pellets, such as apple, cherry, and other fruit varieties, deliver precisely that. They lend a unique sweetness that complements the rich flavors of turkey.

Apple Wood Pellets

Apple wood pellets, with their mild and fruity flavor profile, are a popular choice among smoking enthusiasts. They impart a subtle, delightful sweetness to the turkey meat, resulting in a harmonious balance of flavors. For the best results, aim for a cooking temperature between 225°F and 250°F when using apple wood pellets. They work splendidly with various smoker types, including electric, charcoal, and pellet smokers. 

Cherry Wood Pellets

For those seeking a touch of elegance and a hint of fruitiness, cherry wood pellets are an excellent option. With their sweet and mildly fruity characteristics, cherry wood adds a delightful reddish color and a delicate flavor to your smoked turkey. Optimal smoking techniques include using a combination of cherry wood pellets with a base of oak or hickory pellets. This combination adds depth and complexity to the final taste. 

Hickory Wood Pellets

If you desire a bolder, nutty flavor for your turkey, hickory wood pellets are the way to go. Hickory enhances the natural flavors of the turkey without overpowering them, resulting in a balanced and robust smokiness. When using hickory pellets, aim for a smoking time of approximately 4 to 5 hours at a temperature of 225°F to 250°F. These pellets work exceptionally well with offset smokers and traditional charcoal grills. 

Oak Wood Pellets

Versatility meets excellence with oak wood pellets. Oak offers a well-rounded and dependable smokiness that complements a wide range of flavors. Whether you prefer a mild or intense smoky taste, oak delivers every time. For optimal results, use oak pellets throughout the entire smoking process. Recommended smoking durations typically range from 3 to 4 hours at temperatures between 225°F and 275°F.

Factors to Consider When Choosing Wood Pellets

Now that we've explored some remarkable wood pellet options, it's important to consider a few factors when selecting the right ones for your smoked turkey.

 Turkey Size and Cooking Time

The size and weight of your turkey play a significant role in choosing the appropriate wood pellets. Larger birds require longer cooking times, allowing for a more gradual infusion of smoky flavors. For smaller turkeys, fruit wood pellets, such as apple or cherry, can impart a delightful taste without overpowering the meat. Experimentation is key to finding the perfect match between bird size and wood pellet choice.

 Flavor Intensity Preferences

Different wood pellets offer varying degrees of flavor intensity. Some individuals prefer a gentle hint of smoke, while others crave a more pronounced smoky profile. Consider your personal preferences and experiment with different wood types to find the ideal balance for your taste buds. Remember, the journey to flavor perfection is unique for each individual.

 Smoker Compatibility

To achieve the best results, ensure that the wood pellets you choose are compatible with your specific smoker type. Whether you're using an electric smoker, a charcoal grill, or a pellet smoker, certain wood pellet flavors and combinations work better with specific equipment. Consult your smoker's manual or seek recommendations from experienced smokers to match the right pellets with your smoker.

 Z Grills Wood Pellets: Quality and Performance Combined

When it comes to wood pellets for smoking turkey, one brand that stands out is Z Grills. Known for their commitment to quality and performance, Z Grills offers a range of wood pellet options that are perfect for achieving exceptional results.

Z Grills wood pellets are made from 100% all-natural hardwood, ensuring a pure and authentic smoke flavor. Their pellets are free from additives, binders, and fillers, allowing the true essence of the wood to shine through.

With a variety of flavors available, Z Grills wood pellets cater to different taste preferences. For a mild and slightly sweet flavor, their apple wood pellets are an excellent choice, providing a delicate hint of fruitiness to your smoked turkey. If you prefer a more robust and traditional smoky taste, their hickory wood pellets deliver a rich and nutty profile that pairs beautifully with turkey.

 Tips for Using Wood Pellets When Smoking Turkey

Now that you're equipped with the knowledge of the best wood pellets for smoking turkey let's explore some essential tips for maximizing your smoking experience.

 Preparing the Wood Pellets

Properly storing and conditioning your wood pellets is crucial for achieving optimal results. Keep your pellets in a dry, airtight container to prevent moisture absorption. If you desire a milder smoke flavor, soak the pellets in water for 30 minutes before using them. On the other hand, if you prefer a stronger smoky taste, use the pellets directly without soaking.

 Temperature and Smoke Control

Maintaining consistent temperatures throughout the smoking process is vital for a successful outcome. Use a reliable thermometer to monitor the internal temperature of the smoker and adjust airflow or fuel accordingly. Controlling smoke production is equally important. Avoid oversmoking or under-smoking your turkey by adjusting the number of pellets and ensuring proper ventilation.

With these tips in your arsenal, you're well on your way to impressing your friends and family with a mouthwatering, perfectly smoked turkey.

 Embrace the Art of Smoking

Smoking a turkey is more than just a cooking method; it's an art form that combines culinary skill with the beauty of wood-fired flavors. The choice of wood pellets is a crucial component of this process, allowing you to create a masterpiece on your grill or smoker.

Whether you opt for the sweet, subtle notes of fruit wood, the robust richness of hickory, or the versatility of oak, the best wood pellets for smoking turkey elevate your culinary journey. Consider factors like turkey size, flavor intensity preferences, and smoker compatibility when making your selection. And above all, embrace experimentation and let your taste buds guide you to the perfect combination.

So, fire up your smoker, grab a bag of your favorite wood pellets, and let the smoky adventure begin. Get ready to enjoy the mouthwatering results of your labor as you savor the perfectly smoked turkey that will have everyone begging for seconds. Happy smoking!

[knottywoodbbq]

Chips Made of Plumwood vs. Almond Wood Chips: When to Use Them

Smoke barbeque cooks know that the choice of wood chips makes a big difference when it comes to imparting unique flavors to smoked barbeque foods.

The idea is to support the taste of the meat as well as making it tender and succulent to eat. Therefore, different wood chips are listed by their smoking intensity. Both chips made of plumwood and almond wood chips are more sophisticated choices as they support versus overtake the flavors of smoked meats or vegetables.

For example, woods like beech or hickory are stronger. So, you need to use them when a smoking or barbequing session is longer. They are more aggressive woods, so milder wood choices, like plum or almond, can be used for shorter sessions at a smoker or grill.

Chips Made of Plum Wood and Almond Wood Two popular choices are smoking chips made of plum wood and almond wood pellets, each of which provide their own distinct characteristics.

Let’s explore the main differences between the popular smoking chips and see when it’s best to use each product.

The Aromatic Magic of Plum Wood Chips Plum wood chips come from the fruit-bearing plum tree. Therefore, they add a subtle yet distinct fruity aroma to smoked meat and vegetables.

The lighter smoky flavor of plum is better suited to lighter meats that are cooked or smoked for a shorter time. The milder wood chips work well with meats like fish, poultry, or chicken or with vegetables like asparagus, corn, and bell peppers as they don’t overwhelm the foods’ natural flavors. You can also use the chips to smoke fruits and cheeses.

Plum wood chips are generally not recommended for heavier cuts of meat in the form of beef or lamb, as the meat might overpower the smoke’s milder aroma and flavor.

However, if you’re looking to experiment with different flavor profiles, you might find that subtly offsetting richer flavors with a lighter smoke like plum is worth trying out.

Almond Wood Chips: The Nutty Smoked Meat Alternative Almond wood smoke chips are harvested from almond trees and provide a slightly nutty yet more intense smoked flavor than plum. The warmer and medium-smoke wood chips makes them a preferred choice for meats with stronger and richer flavors, especially beef, pork, and lamb.

The chips’ nutty essence enhances the natural richness of these meats while adding depth and complexity to the total flavor profile.

While almond wood is versatile enough to be used with most types of meat, it may not be the best match for some seafood dishes or vegetables as its flavor is more distinct. That’s when you’ll need to reach for your plum wood chips when grilling or smoking outside.

When It’s Better to Use Each Product: Some Useful Tips Below are some quick tips to help you determine when it’s best to use pellets or chips made of plum wood or when you should reach for a bag of almond wood pellets instead.

Delicate meat flavors and seafoods –  Choose plum wood chips when smoking poultry, fish, vegetables, fruits, or cheeses to subtly enhance their natural flavors.. Richer and larger cuts of meats – Select almond wood chips when grilling or smoking beef or lamb, as these meats work well with almond and its delectable nutty aroma.. Experimentation – Every palate is unique, so part of the challenge of smoking is discovering new wood chip combinations. For example, you might mix plum wood and almond wood pellets for supporting meat dishes that feature  turkey, beef, and larger cuts of pork. Vegetable Preparation – You can use both plum and almond wood chips when you grill vegetables like asparagus and bell peppers. Halve and stuff the bell peppers with beef for a truly wonderful dish. Sweet potatoes are best paired with almond wood chips. When grilling, cut the potatoes in wedges or slices, smoking them until they are tender.

You can use both plum and almond wood chips when you grill vegetables like asparagus and bell peppers. Halve and stuff the bell peppers with beef for a truly wonderful delectable entree.

One Key Point to Keep in Mind The key thing to remember is that you want your wood chips to enhance the flavor of a meat or food – not to overpower it. What is great about both plum and almond woods is that they enhance foods rather than take over the flavor.

Final Thoughts Both plum and almond wood smoking chips have their distinct qualities  but are better used in certain applications. Plum wood provides a more subtle sweet taste while almond enhances the smoke with a nutty aroma and essence.

Buy Plum and Almond Wood Chips Online Now Set yourself apart from other barbeque smokers. Go online and buy both plum and almond wood pellets now.

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Vittorio's Grill

How long to smoke burgers at 225

If you’re like most people, you love a good burger. But do you know how long to smoke them at 225 degrees? This is a common question that chefs and restaurateurs ask, as the cooking time for burgers can vary depending on their thickness and composition. To help with this confusion, we’ve put together this guide with the optimal smoking time for burgers at different temperatures. So whether you’re looking to cook a thinner patty or something more substantial, this guide will have you covered.

How long to smoke burgers at 225

Most people would say that burgers can be smoked anywhere from 1-2 hours, but there is no real set time. How long the burgers will take to smoke will depend on the smoker, the temperature, and the size of the burger. The best way to judge how long to smoke a burger is by checking it after every 30 minutes or so. If it looks like it's getting close to being done, then pull it out and let it rest for a few minutes before cooking any additional ingredients.

What type of smoker to buy

The best type of smoker to buy for cooking burgers is a pellet smoker. Pellet smokers are very efficient and provide even heating throughout the grill, which means that your burgers will be evenly cooked and juicy. They also have digital controllers that make it easy to set the temperature and time, which means that you can cook your burgers exactly how you want them. If you're in the market for a new smoker, we recommend checking out our top 5 pellet smokers.

The types of wood to use

There are a few different types of wood that can be used for smoking burgers, but each has its own unique qualities that make it the perfect option for certain applications. For example, hardwoods like oak or hickory are great choices for grilling because they give the burger a nice char and a slightly smoky flavor. Softwoods like pine, cedar, or juniper, on the other hand, work better for smoking because they provide more of a smoky taste and aroma. Regardless of which type of wood is used, it's important to follow the same smoking guidelines as always: start with very low temperatures and build up the heat gradually until the burgers are fully cooked. As always, use caution when smoking food - never leave a smoker unattended and always purge the smokestack before turning it on in order to prevent any dangerous sparks from flying out.

How to construct the smoker

There is no one answer to this question as it depends on the smoker you are using, the type of meat you are smoking, and your own personal preferences. However, here are some general guidelines that should help you get started: 1. Start with fresh charcoal or wood chips. If using charcoal, light the briquettes and wait until they are glowing red before adding the meat. If using wood chips, wait until the smoke has started to escape from the smoker before adding the meat. 2. Smoke at a moderate temperature, somewhere between 225-275 degrees Fahrenheit. 3. Make sure the smoker is well-ventilated; open all of the doors and windows to allow plenty of air into and out of the smoker. 4. Refrain from opening the lid too often; this will cause your food to spoil prematurely. Try to give your food around two hours per pound (two hours for a half-pound of meat, three hours for a pound of meat), or as specified in your smoker's manual.

The meat you can use for burgers

There are many types of meat that can be used for burgers, but the most common is ground beef. You can use any kind of meat, but some people prefer to use tougher meats, like lamb or pork, because they hold together better when cooked. When choosing your meat, make sure that it is fresh and free from any debris. You can also use ground turkey or chicken; these meats are also low in fat and calories. To make burgers, you will need: -Ground beef (any kind) -Bread crumbs -Salt -Pepper -Olive oil or cooking spray -Onion -Garlic -Tomato sauce -Ketchup -Mustard powder (or any other type of spice)

How to make the buns

To make the perfect burger, start with fresh, never frozen ground beef. Follow these tips to help you make perfect burgers every time. 1. Use a good quality ground beef - use either grass-fed or grain-fed beef for the best flavor and texture. 2. Check the temperature of your meat before beginning to cook - if it's too cold, your burger will be tough. If it's too hot, the meat will cook too much and end up dry and crusty on the outside. 3. Make sure to season your burgers generously - salt and pepper can go a long way in ensuring that your burgers are delicious and flavorful. Add any herbs or spices that you like for extra flavor. 4. Be patient when cooking your burgers - don't try to rush them and they'll come out perfectly every time!

How to cook the burgers

There's no one definitive answer to this question, as the time you need to smoke your burgers will vary depending on the thickness of your patties, the ingredients you're using, and other factors. In general, however, we recommend cooking your burgers for around 15 minutes per side. If you're using a pre-made smoker box, it's important to follow the manufacturer's instructions for setting up your smoker. If you're smoking your own burgers on a grill or Weber kettle, be sure to preheat your grill or Weber kettle before adding any fuel. Once hot, add enough wood chips or pellets to create a smokey atmosphere inside the grill/kettle. Place your patties on the grill/kettle and cover them with foil or parchment paper. Set the temperature control on the grill/kettle to its highest setting and let cook for 3-5 minutes per side until browned and cooked through. Don't overcook – charred burgers are not very tasty!

The Science of Smoking Burgers at 225

Smoking meat at a low temperature (225 degrees Fahrenheit) produces juicy, flavorful burgers. The key to achieving this effect is using the right type of meat and smoking it slowly over indirect heat. To get the best results, start with quality ground beef. Use only lean, grass-fed beef for the most flavorful burgers. You can also add other ingredients like onions, garlic, and herbs to personalize your burger flavor. Getting the smoker up to 225 degrees Fahrenheit takes some time, but it's well worth it. Start by lighting the smoker using wood or hardwood pellets and let it burn until the smoker reaches a steady heat. You'll need about 10 minutes for the smoker to reach 225 degrees Fahrenheit. Once the smoker is hot, place the ground beef on a grate over indirect heat and smoke for about 2 hours per pound of meat. Toppings can be added during this time or afterward if desired. Remember: don't oversmoke your burgers! They should be cooked through but still juicy and flavorful.

Best Foods to Smoke on a Burger at 225

There are many great foods to smoke on a burger at 225 degrees Fahrenheit, but some of the best include: -Pork belly -Bacon -Ham -Salami -Lamb -Ground beef -Beef jerky

Tips for Perfect Grilling Burger At 225

There are a few things you can do to make sure your burgers come out perfectly grilled: -Always preheat your grill before adding the burgers. This will help them to cook evenly. -Make sure the burgers are well-seasoned before grilling. Adding salt, pepper, and other spices will help them toasty and delicious. -Grill the burgers for about 4 minutes per side for medium-rare. Add a little more time if you prefer them cooked further. -Enjoy your perfect grilled burger!

Conclusion

Smoking burgers at 225 degrees Fahrenheit for the recommended time will produce juicy, delicious burgers without any unwanted flare-ups or overcooking. Make sure to follow our cooking instructions to the letter so that your burger is perfect every time!

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[qorwonn]

The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue Writen By Peter Jautaikis

Download Or Read PDF The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue - Peter Jautaikis Free Full Pages Online With Audiobook.

TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODSWhat?s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know?picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:? Cajun Spatchcock Chicken? Teriyaki Smoked Drumsticks? Hickory New York Strip Roast? Texas-Style Brisket? Alder Wood?Smoked Trout? St. Louis?Style Baby Back Ribs? Cured Turkey Drumsticks? Bacon Cordon Bleu? Applewood-Smoked Cheese? Peach Blueberry Cobbler

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[] Download PDF Here => The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue

[] Read PDF Here => The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue

[propanegrill]

Ceramic Grill Cover

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Ready. Set. Grill.

No, keep in thoughts what time of the one three hundred and sixty-five days. It’s generally a fantastic time to grill. Grilling for one on the deck or searching out tailgating grills, ceramic grills, or flat pinnacle grills with griddles, we've been given you blanketed. Shop our preference of charcoal grills, portable grills, folks that smoke, gas grills, deep turkey fryers, propane grills, pellet grills, electric powered grills, and contrary go together with the float grills. We have out of doors pizza ovens in case you’re a pizza lover.  

Types of Grills 

Charcoal grills are maximum common due to the truth they’re low-charge and dependable. These are available in several sizes, from huge competition-fashion fish fry grills to small, portable grills, tenting grills, and patio grills. Best of all, charcoal grills deliver meals that smoky taste we like.

Whether you’re tenting out, tailgating, or great for your outdoors, charcoal grills offer a smooth way to serve up the chargrilled taste. Heat distribution is designed for heat, direct place at the grill floor for browning and searing, in addition to a cooler, indirect place in which meals can put together dinner extra slowly through a manner of convection airflow. 

Propane grills are outstanding for someone who grills often. Many have a push-button start. So, you’ll be grilling proper away, and the cleanup is simple. Propane grills will let you manipulate the warmth masses plenty an awful lot less complex—also, 20 lb. Propane tanks offer about 25 hours of grilling time. Propane tanks can result in refills. 

 You in no way need to worry approximately walking out of gas with herbal fuel grills. The traces are eternal, just like the fuel traces on your variety.

Wood pellet grills are well-known because they essentially provide you with the superb skills of each charcoal grills and gas grills. Wood pellet grills prepare dinner  like convection ovens. Most fashions encompass a hopper that dispenses pellets into the grill as favored. This permits for unique, digital temperature control or, in all likelihood, cooking. Plus, the food takes at the extremely good wood-smoked taste of the wooden pellets. 

Speaking of that smoky flavor, folks who smoke are superb for it. Just assume “low and slow.” Like the choice implies, those who smoke prepare dinner  meats over oblique warmth with smoke. You can pick out a charcoal smoker, and electric powered smoker, or timber smoker. We furthermore have BBQ, those who smoke, water people who smoke, vertical folks that smoke, and gas individuals who smoke. Either manner, the effects are delicious.

How to Clean Your Grill

The fantastic times to ease your fish fry grills are right earlier than or proper at the identical time as you prepare dinner—at the same time, the grill is first-rate and heat. After you’ve preheated the grill,  a top-notch grill brush to eliminate any leftover meals debris, use a prolonged-treated brush to avoid the hazard of burns. After you’ve wiped clean the grate, spray it with cooking spray That will maintain your food from sticking. Check out our grilling suggestions guide for added how-to motion photos and everything you need to apprehend to grill like a pro.

[docholligay]

HLF: Smoked meats! If memory serves, I think you have a cabinet style smoker. Why did you go with that one over any of the other styles. Also what are some of your favorite smoked meats. Or anything else you want to talk about on the subject!

I do have a cabinet style smoker! I’m actually smoking wild turkey for dinner tonight, so this is very timely. This is my smoker, a Masterbuilt adventure series:

It’s an entry-level smoker, and it was a full family purchase that we all decided to invest in to expand our culinary empire. 

I went with an electric cabinet smoker because I didn’t think that I would really want to become a pit boss. I know that Traegers are all the rage, and you can get some really great things out of them, but they are extremely expensive, difficult to clean, and the heating on a pellet smoker is incredibly slow, and doesn’t allow for higher temperatures. I find them to personally be more of a status item than the best smoker. 

And let’s get this out of the way now: I do not have the best smoker, or even the best TYPE of smoker. If I wanted to become a very series competition level smoker, I would buy a stick burner, which creates INCREDIBLE BBQ in the right hands but has a very very steep learning curve and requires constant attention. It was definitely not right for our family setup. 

I chose a cabinet style because they are hardy and easy to clean as well as being affordable. The Smoke quality is good, but not the level of a stick-style, obviously, or even a charcoal style. I taste no difference between it and a pellet grill, all things being equal. I think my style is perfect for people touching their toe in who really want to see how much they’re going to be smoking. I think people have this very dudebro attitude of “Gotta get the best for all ma ribs” but really, as culinarily adventurous as even we are, I think we’ve used it about 15-18 times so far (We bought it last year). There’s not call for me to spend 700 dollars on a smoker for that. 

I love that I can set the temperature and it will modify itself, requiring only for me to feed the hopper with wood chips every so often, and we’ve had FABULOUS meals out of it. 

Something we smoke a lot of is trout! My wife loves to fish and one of the best and quickest ways to make light work of it is to smoke it with light apple wood. I serve it in pasta, in spreads, and all sorts of things like that. it’s very much beloved at our house and given the price of smoked trout we really do luck out. I also smoke whole sides of salmon for when I do oneg at temple! Always to absolutely rave reviews. Turkey breast is amazing smoked in the smoker, as long as you prepare for it, we had a fucking SUCCULENT turkey breast last year that we’re still talking about, and tonight will be my first time smoking wild turkey. I’m going to make my own pastrami this year, and my own lamb bacon! 

I’ve been experimenting lately with wood types, liquid types in the pan, and soaking, it’s been really fun seeing what happens with all of it. The chips I’m using tonight are a whiskey soaked hickory! 

[easyfoodnetwork]

From the Strategist: 21 Best Grilling Gifts for Every Type of Grilling Enthusiast

Photo: ClassicStock/Getty Images

All the grills and grilling accessories a grill master could want, from the Strategist

At its most basic, grilling is cooking on an open flame, like what our prehistoric ancestors used to do, but if you’re not the kind of person who takes pleasure in lighting charcoal on fire and then cooking big slabs of meat on it, you might be struggling to find the best grilling gifts for someone who does. (Though even self-described grill enthusiasts sometimes need help finding an actually useful but still unique grilling gift.) So to make it easy, we rounded up 21 of the best grills and grilling accessories that would be excellent gifts for the person in your life who likes to fire it up.

For the griller who struggles with lighting charcoal

BBQ Dragon Cordless Grill Fan in Silver

Jean-Paul Bourgeois of New York City’s Blue Smoke calls the BBQ Dragon, “a fire starter’s best friend. This easy-to-use little gadget will clip onto any grill or smoker and assist you in getting those coals burning fast and evenly.”

For the griller who mostly cooks with charcoal

Panacea 15343 Ash Bucket With Shovel, Black

If anyone plays a little fast and loose with the disposal of coals, or wants a safer way to do it, this steel ash bucket will help prevent accidents. As Hugh Magnum, pitmaster at Mighty Quinn’s Barbecue, explains, “It sometimes takes as long as two days for coals to be completely cold, so you don’t put any coals for at least two days into a trash bag, or else that trash bag will go up in flames.”

For the griller who’s terrified of burns

Artisan Griller Insulated Cooking Gloves

Writer Caitlin M. O’Shaughnessy was introduced to these pit gloves by her mother, who used them to take a full turkey out of the oven. “The cotton-lined gloves are coated with neoprene rubber and designed for true-blue barbecuers who have to handle hot meat on the smoker — that means they’re also waterproof, stainproof, and (most importantly) greaseproof.” They also come recommended by Patrick Martin of Martin’s Bar-B-Que Joint in Nashville, who actually prefers these heavy-duty gloves to tongs, especially when working with big cuts of meat, like whole hogs.

For the griller who’s looking to streamline

Stingray 7 in 1 BBQ Tool

Swap out the tool kit for this 7-in-1 grilling tool, recommended by self-described “pretty competent outdoor griller” Steven John, who calls this “the Swiss Army knife of grilling equipment, combining all three tools and even sporting a bottle opener built into its handle.”

For the griller who loves steak

Sloan Personalized Miniature Steak Branding Iron

For Valentine’s Day, writer Leah Bhabha gifted her carnivorous boyfriend a personalized branding iron, purchased on Amazon, and it was an instant hit. “We’ve now emblazoned his initials on everything from ribs to rib eyes, and even busted out the brander for cast-iron cooked burgers (the patty’s initials were covered by the bun, but he liked it so much he branded them anyway).”

For the griller who prefers chicken

Two-in-One Vertical Chicken Roasting Pan

Nick Pihakis of Jim ’N Nicks Bar-B-Q in Birmingham, Alabama, calls this chicken-roasting contraption “one of the best ways to cook a chicken. Not only is upright roasting the optimal position to roast a chicken (fat drips away, heat surrounds the chicken 360 degrees, skin crisps up better), this cooking method allows the steam and vapors to flavor the chicken from the inside cavity out, helping it to stay moist.”

For the griller who’s also a hibachi enthusiast

Elite Platinum EMG-980B Large Indoor Electric Round Nonstick Grilling Surface

If dinner has become a bit of a slog recently, consider setting up a hibachi or Korean barbecue night and using this highly rated indoor grill to do it. Reviewers on Amazon say, true to advertising, it’s truly non-stick (so feel free to go all in on your marinades) and is just as effective at grilling vegetables as a grilling a sturdy ribeye.

For the griller who’s not sure what to do with vegetables

Sur La Table Stainless Steel Grill Basket

Steven John recommends a grill basket, “that can be placed atop any sort of grill (charcoal, gas, or even wood fire) and filled with loose veggies, shrimp, fries, and so on.” It keeps these more delicate ingredients from sticking to the grill’s grates, and, as John notes, “the grate’s cleaner, too.”

For the griller who over-checks their meat

Thermapen Mk4 Thermometer

A meat thermometer is a must-have accessory for a barbecue enthusiast to quickly and easily ensure that meat is fully cooked but not overdone. And for my money, there’s no meat thermometer better than the Thermapen. As I wrote in my review of this gadget, “What makes the Thermapen stand out from other digital kitchen thermometers is its speed and accuracy. According to the manufacturer’s website, this food thermometer can tell the real-time temperature of whatever you’re trying to measure within 0.7 degrees Fahrenheit in under three seconds. That speed makes a noticeable difference when you’re balancing a roasting pan on a hot oven door as you try to take the temperature of whatever’s inside without burning yourself or letting out too much heat,” or dealing with a hot barbecue grill. (And I’m in good company. The Thermapen also comes recommended by Amy and Mike Mills of 17th St. BBQ in Murphysboro, Illinois.)

For the griller who’s getting into marinades

Boiled Cider Syrup

In his roundup of the best condiments you can buy on Amazon, writer Hugh Merwin recommends this boiled cider, which is “kind of pure apple essence,” he explains. However, that sweetness makes it an excellent addition to a barbecue tool kit. “Grillmasters use it at the base of marinades, where it tenderizes meat and its mildly tart and subtle flavor blends in with wood smoke.”

For the griller with a small patio

Fire Sense Large Yakatori Charcoal Grill

Recommended by Leslie Roark Scott of Ubon’s Barbeque in Yazoo City, Mississippi, this large yakitori grill is ideal for those in a “tight space. It’s the perfect size for a couple of steaks, and holds heat like a champ.”

For the griller with no patio

Weber 10020 Smokey Joe

If you’re looking to gift a truly portable grill, for someone who dreams of grilling in Prospect Park, the Weber Smokey Joe is a classic choice. It’s a no-frills option, but it’s got the same durability as the larger kettle-style Weber grill.

For the indoor grill enthusiast who hates smoke

Philips Indoor Smokeless Grill

We discovered this indoor smokeless grill while watching Queer Eye on Netflix, and it’s a solid option for someone who wants to grill but is constrained by the realities of living in an apartment. It uses infrared light to heat the grill and help prevent smoking from dripping fat.

For the indoor grill enthusiast who doesn’t want another gadget

Lodge Pro-Grid Cast-Iron Grill and Griddle Combo. Reversible 20 x 10.44” Grill/Griddle Pan With Easy-Grip Handles

Though it’s more likely to smoke up your kitchen, this cast-iron grill plate from Lodge is “the indoor grill that’s closest in spirit to firing up the charcoal.” (Plus, because it’s essentially a flat piece of cast-iron, it’s much easier to store than a new appliance.)

For the griller who likes that smoky taste

Z Grills ZPG-7002E

As Steven John explains, “a pellet grill is a barbecue grill that uses an automatically fed supply of wood pellets to maintain a preestablished temperature and infuse the cooking foods with smoke aroma and flavor. Your fuel source is also your smoke source.” That means your meat takes longer to cook, but it’s also got more smoky flavor, and in his testing of pellet grills, John liked this one from Z Grills, in part because “you can load up enough wood pellets for hours of smoking with minimal refills required.”

For the griller who wants to go full pitmaster

Masterbuilt MES 130B Digital Electric Smoker

On a long hunt for the “best, not-too-massive city grill,” Lauren Levy discovered that the best barbecue grill is actually this digital smoker from Masterbuilt. That’s according to Myron Mixon, the winningest man in barbecue, who explains, “It’s a digital smoker, so you can actually punch in the temperature you want and it takes you right there from 100 degrees to 275 degrees in just a few minutes.” He continues, “The truth is, everything that someone would want to barbecue you can cook with the Masterbuilt smoker, and it’s much more delicious.”

For the griller who likes to cook low and slow

Akorn Jr. Kamado Kooker

The first rule of Grilling 101: Leave the meat be. But when you’re constantly worried about your provisions burning that can be difficult to do. That’s why the grilling enthusiasts of Amazon love the Akorn Jr., a ceramic, kamado-style grill that does an excellent job of maintaining low temperatures. Plus, it’s about a tenth of the price of the popular, kamado-style Big Green Egg grill.

For the griller who tries to keep their grill spotless

Drillbrush BBQ Accessories

I’ve written about the Drillbrush as the best tool to keep my shower clean, but the company makes different brush attachments with different stiffnesses for different purposes, like this barbecue accessories set, which can be used to detail-clean even the most grease-stained grill.

For the griller who likes to grill and chill

YETI Roadie 20 Cooler

“When you’re smoking whole hogs, you can’t go for a beer run, so you need a good cooler that’s going to keep your beer cold for the night,” wisely notes Patrick Martin of Martin’s Bar-B-Que Joint. That’s why he recommends a Yeti cooler to keep by the grill. “I guarantee when you reach for a beer, it’s gonna be good and cold — just like it should be.”

For the griller who likes to carve meat

John Boos Block BBQBD Reversible Maple Wood Edge Grain BBQ Cutting Board With Juice Groove

This sturdy Boos block has a juice groove to catch any liquid that might come out when carving a big hunk of barbecue. (And this gift certainly doesn’t have to be retired once grilling season is over. It’ll also come in handy at Thanksgiving, when it’s time to carve the turkey.)

For the griller who likes eating barbecue more than cooking

Messermeister Avanta 4-Piece Fine Edge Steak Knife Set

Once they cook the meat, they’ll need something to help you eat it, and that’s where these Messermeister steak knives come in. “There’s a curious delight in using these very, very sharp steak knives to bisect a morsel of beef (or pork, or chicken, or whatever flesh you have lying around),” writes Katie Arnold-Ratliff in her ode to these. “The blade slices through the steak with tactile precision — a kind of buttery, slippery ease that makes me say every time my boyfriend and I use these knives, which is a lot, ‘Man I love these knives.’”

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Photo: ClassicStock/Getty Images

All the grills and grilling accessories a grill master could want, from the Strategist

At its most basic, grilling is cooking on an open flame, like what our prehistoric ancestors used to do, but if you’re not the kind of person who takes pleasure in lighting charcoal on fire and then cooking big slabs of meat on it, you might be struggling to find the best grilling gifts for someone who does. (Though even self-described grill enthusiasts sometimes need help finding an actually useful but still unique grilling gift.) So to make it easy, we rounded up 21 of the best grills and grilling accessories that would be excellent gifts for the person in your life who likes to fire it up.

For the griller who struggles with lighting charcoal

BBQ Dragon Cordless Grill Fan in Silver

Jean-Paul Bourgeois of New York City’s Blue Smoke calls the BBQ Dragon, “a fire starter’s best friend. This easy-to-use little gadget will clip onto any grill or smoker and assist you in getting those coals burning fast and evenly.”

For the griller who mostly cooks with charcoal

Panacea 15343 Ash Bucket With Shovel, Black

If anyone plays a little fast and loose with the disposal of coals, or wants a safer way to do it, this steel ash bucket will help prevent accidents. As Hugh Magnum, pitmaster at Mighty Quinn’s Barbecue, explains, “It sometimes takes as long as two days for coals to be completely cold, so you don’t put any coals for at least two days into a trash bag, or else that trash bag will go up in flames.”

For the griller who’s terrified of burns

Artisan Griller Insulated Cooking Gloves

Writer Caitlin M. O’Shaughnessy was introduced to these pit gloves by her mother, who used them to take a full turkey out of the oven. “The cotton-lined gloves are coated with neoprene rubber and designed for true-blue barbecuers who have to handle hot meat on the smoker — that means they’re also waterproof, stainproof, and (most importantly) greaseproof.” They also come recommended by Patrick Martin of Martin’s Bar-B-Que Joint in Nashville, who actually prefers these heavy-duty gloves to tongs, especially when working with big cuts of meat, like whole hogs.

For the griller who’s looking to streamline

Stingray 7 in 1 BBQ Tool

Swap out the tool kit for this 7-in-1 grilling tool, recommended by self-described “pretty competent outdoor griller” Steven John, who calls this “the Swiss Army knife of grilling equipment, combining all three tools and even sporting a bottle opener built into its handle.”

For the griller who loves steak

Sloan Personalized Miniature Steak Branding Iron

For Valentine’s Day, writer Leah Bhabha gifted her carnivorous boyfriend a personalized branding iron, purchased on Amazon, and it was an instant hit. “We’ve now emblazoned his initials on everything from ribs to rib eyes, and even busted out the brander for cast-iron cooked burgers (the patty’s initials were covered by the bun, but he liked it so much he branded them anyway).”

For the griller who prefers chicken

Two-in-One Vertical Chicken Roasting Pan

Nick Pihakis of Jim ’N Nicks Bar-B-Q in Birmingham, Alabama, calls this chicken-roasting contraption “one of the best ways to cook a chicken. Not only is upright roasting the optimal position to roast a chicken (fat drips away, heat surrounds the chicken 360 degrees, skin crisps up better), this cooking method allows the steam and vapors to flavor the chicken from the inside cavity out, helping it to stay moist.”

For the griller who’s also a hibachi enthusiast

Elite Platinum EMG-980B Large Indoor Electric Round Nonstick Grilling Surface

If dinner has become a bit of a slog recently, consider setting up a hibachi or Korean barbecue night and using this highly rated indoor grill to do it. Reviewers on Amazon say, true to advertising, it’s truly non-stick (so feel free to go all in on your marinades) and is just as effective at grilling vegetables as a grilling a sturdy ribeye.

For the griller who’s not sure what to do with vegetables

Sur La Table Stainless Steel Grill Basket

Steven John recommends a grill basket, “that can be placed atop any sort of grill (charcoal, gas, or even wood fire) and filled with loose veggies, shrimp, fries, and so on.” It keeps these more delicate ingredients from sticking to the grill’s grates, and, as John notes, “the grate’s cleaner, too.”

For the griller who over-checks their meat

Thermapen Mk4 Thermometer

A meat thermometer is a must-have accessory for a barbecue enthusiast to quickly and easily ensure that meat is fully cooked but not overdone. And for my money, there’s no meat thermometer better than the Thermapen. As I wrote in my review of this gadget, “What makes the Thermapen stand out from other digital kitchen thermometers is its speed and accuracy. According to the manufacturer’s website, this food thermometer can tell the real-time temperature of whatever you’re trying to measure within 0.7 degrees Fahrenheit in under three seconds. That speed makes a noticeable difference when you’re balancing a roasting pan on a hot oven door as you try to take the temperature of whatever’s inside without burning yourself or letting out too much heat,” or dealing with a hot barbecue grill. (And I’m in good company. The Thermapen also comes recommended by Amy and Mike Mills of 17th St. BBQ in Murphysboro, Illinois.)

For the griller who’s getting into marinades

Boiled Cider Syrup

In his roundup of the best condiments you can buy on Amazon, writer Hugh Merwin recommends this boiled cider, which is “kind of pure apple essence,” he explains. However, that sweetness makes it an excellent addition to a barbecue tool kit. “Grillmasters use it at the base of marinades, where it tenderizes meat and its mildly tart and subtle flavor blends in with wood smoke.”

For the griller with a small patio

Fire Sense Large Yakatori Charcoal Grill

Recommended by Leslie Roark Scott of Ubon’s Barbeque in Yazoo City, Mississippi, this large yakitori grill is ideal for those in a “tight space. It’s the perfect size for a couple of steaks, and holds heat like a champ.”

For the griller with no patio

Weber 10020 Smokey Joe

If you’re looking to gift a truly portable grill, for someone who dreams of grilling in Prospect Park, the Weber Smokey Joe is a classic choice. It’s a no-frills option, but it’s got the same durability as the larger kettle-style Weber grill.

For the indoor grill enthusiast who hates smoke

Philips Indoor Smokeless Grill

We discovered this indoor smokeless grill while watching Queer Eye on Netflix, and it’s a solid option for someone who wants to grill but is constrained by the realities of living in an apartment. It uses infrared light to heat the grill and help prevent smoking from dripping fat.

For the indoor grill enthusiast who doesn’t want another gadget

Lodge Pro-Grid Cast-Iron Grill and Griddle Combo. Reversible 20 x 10.44” Grill/Griddle Pan With Easy-Grip Handles

Though it’s more likely to smoke up your kitchen, this cast-iron grill plate from Lodge is “the indoor grill that’s closest in spirit to firing up the charcoal.” (Plus, because it’s essentially a flat piece of cast-iron, it’s much easier to store than a new appliance.)

For the griller who likes that smoky taste

Z Grills ZPG-7002E

As Steven John explains, “a pellet grill is a barbecue grill that uses an automatically fed supply of wood pellets to maintain a preestablished temperature and infuse the cooking foods with smoke aroma and flavor. Your fuel source is also your smoke source.” That means your meat takes longer to cook, but it’s also got more smoky flavor, and in his testing of pellet grills, John liked this one from Z Grills, in part because “you can load up enough wood pellets for hours of smoking with minimal refills required.”

For the griller who wants to go full pitmaster

Masterbuilt MES 130B Digital Electric Smoker

On a long hunt for the “best, not-too-massive city grill,” Lauren Levy discovered that the best barbecue grill is actually this digital smoker from Masterbuilt. That’s according to Myron Mixon, the winningest man in barbecue, who explains, “It’s a digital smoker, so you can actually punch in the temperature you want and it takes you right there from 100 degrees to 275 degrees in just a few minutes.” He continues, “The truth is, everything that someone would want to barbecue you can cook with the Masterbuilt smoker, and it’s much more delicious.”

For the griller who likes to cook low and slow

Akorn Jr. Kamado Kooker

The first rule of Grilling 101: Leave the meat be. But when you’re constantly worried about your provisions burning that can be difficult to do. That’s why the grilling enthusiasts of Amazon love the Akorn Jr., a ceramic, kamado-style grill that does an excellent job of maintaining low temperatures. Plus, it’s about a tenth of the price of the popular, kamado-style Big Green Egg grill.

For the griller who tries to keep their grill spotless

Drillbrush BBQ Accessories

I’ve written about the Drillbrush as the best tool to keep my shower clean, but the company makes different brush attachments with different stiffnesses for different purposes, like this barbecue accessories set, which can be used to detail-clean even the most grease-stained grill.

For the griller who likes to grill and chill

YETI Roadie 20 Cooler

“When you’re smoking whole hogs, you can’t go for a beer run, so you need a good cooler that’s going to keep your beer cold for the night,” wisely notes Patrick Martin of Martin’s Bar-B-Que Joint. That’s why he recommends a Yeti cooler to keep by the grill. “I guarantee when you reach for a beer, it’s gonna be good and cold — just like it should be.”

For the griller who likes to carve meat

John Boos Block BBQBD Reversible Maple Wood Edge Grain BBQ Cutting Board With Juice Groove

This sturdy Boos block has a juice groove to catch any liquid that might come out when carving a big hunk of barbecue. (And this gift certainly doesn’t have to be retired once grilling season is over. It’ll also come in handy at Thanksgiving, when it’s time to carve the turkey.)

For the griller who likes eating barbecue more than cooking

Messermeister Avanta 4-Piece Fine Edge Steak Knife Set

Once they cook the meat, they’ll need something to help you eat it, and that’s where these Messermeister steak knives come in. “There’s a curious delight in using these very, very sharp steak knives to bisect a morsel of beef (or pork, or chicken, or whatever flesh you have lying around),” writes Katie Arnold-Ratliff in her ode to these. “The blade slices through the steak with tactile precision — a kind of buttery, slippery ease that makes me say every time my boyfriend and I use these knives, which is a lot, ‘Man I love these knives.’”

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[buffbbq]

Smoke a turkey you ask? Here is my simple version of smoked turkey that comes out perfect every single time and has to be one of the best turkeys I have ever eaten. 

🦃

Start with 16-20 turkey. Frozen is fine. Remove giblets/neck. Wash bird very good inside and out. If frozen then u can remove the stuff after the brine. Get a clean 5 gallon bucket with gasketed lid. In the mean time dissolve 1 cup of sugar and 1 cup of salt in a pan of boiling water. Pour the brine mixture into the bucket. Let it cool. Then set the turkey in it and fill to the top with water. If frozen it can stay for like a day with no ice. If brining for 2 days or a bit warm out then throw some ice in the bucket. You are trying to keep thing below 40 degrees. Once you pull it out of the brine put it the sink and clean inside and out very well. 

🦃

While the bird is drying out you pat dry with a paper towel. Some suggest leaving it in the fridge for another day to help the skin get extra crispy, but I have never had an issue with crispy skin. Take two sticks of butter and put in microwave safe bowl. Mix poultry seasoning in the butter pretty heavy along with pepper. I personally use @gustusvitae turkey seasoning or their chipotle seasoning for a over the top flavor profile. Warm the butter but don’t fully melt so you can make it a paste. Take the ‘herb butter’ and rub it all Over the turkey including legs, wings and inside cavity. Then add between the breasts and the skin very heavily. This is one of the huge keys to a successful turkey. They stuff the cavity with apples/onions/oranges if not using traditional stuffing. Throw in an aluminum roasting pan uncovered.

🦃

Set your pellet smoker, I prefer @greenmountaingrills of course, to smoke (150-170). Once it’s to temp, thrown in your bird uncovered. Smoke for 1 hour which slowly brings the bird temp up and adds a little smoke. I prefer Apple or cherry wood. Best part now - spend time with your family, work on side dishes, and or have several adult cocktails.

🦃

Then ramp to 325. You will cook Until the breasts are 165 internal. The legs/things will be around 180. If the bird is getting too dark, you can lightly lay foil over the bird. If you are so Inclined u can baste from the juices in the pan for the last hour which will help accelerate the color and add some crispiness.

🦃

Once you are to temp, pull the bird and let it rest. You can set in a microwave or oven - not on and not covered. Just retaining heat and not cooking any further.

🦃

Slice, eat way too much, be in a food coma, and think nice things about your family.

🦃Tag me with you successful cooks - love to see your work

@buffalowbbq #buffalowbbq

[ashrivka-blog]

A Guide to the Best Wood Pellets for Smoking

An excellent smoker must be paired up with the correct wood pellets for a superb performance. Remember your smoker is as good as the wood pellets used for smoking.

This is an indication you cannot underrate the value of the fuels to use for your smoker.

Selecting the best smoking wood pellets can be challenging. In the market today, you will find many brands and varied flavors. Therefore, how can you make sure you have chosen the best wood pellets?

Every brand will try to convince you they are the best.

Besides the flavors, you will also understand other significant aspects to consider when shopping for smoking wood pellets. This guide to wood pellets for smoking will make your work easier.

These are the key aspects to look into when selecting your smoking pellets.

Compatibility with your smoker

Before you settle for the best brand of smoking wood pellets, you must make sure the pellets are compatible with your smoker.

You can easily get this information by embarking on basic research from online forums, reviews and information from the manufacturer. You should also acquaint yourself with knowledge on how to use the pellets.

If properly used the pellets can enable you to make tasty dishes. But if misused they can ruin your entire smoking experience.

Flavors available

Smoking pellets flavors relate to the wood used and the wood oils present in the pellets. Most popular flavors include; apple, alder, hickory, mesquite, and oak.

Others include; maple, pecan, Jack Daniels and turkey. Each pellet will offer a different flavor. The choice of smoking pellets to use will depend on the food to smoke. These are some recommended flavors for various meat;

• Apple- pork, seafood, lamb and poultry

• Hickory- Ribs and pork

• Alder- Salmon, poultry and game birds

• Cherry- All meats

• Mesquite- All red meat

• Walnut- game and red meat

• Oak- all meats

• Pecan- Poultry

You can also try mixing flavors to accord your meats a unique taste.

Bark vs. wood pellets

Some people assume bark in the pellets depicts high-quality smoking pellets. This might not be true. Wood and bark burn at different temperatures. The inconsistent heat can ruin your meats.

Also, remember bark results in more ash after burning when compared to wood; thus more work cleaning your smoker. We recommend our clients to go for bark-less pellets.

Type of pellets

Typically we have three types of smoker pellets;

• Flavored wood pellets: This kind is devoid of fillers. They are made of pure flavored wood. Flavored smoking wood pellets are the most expensive of the three.

• Blended wood pellets: These are a mix of wood and filler. They comprise 30% flavored wood and 70% filler. The essence of blending is to bring down the cost.

• Standard Pellets: The pellets are made from unflavored wood. These pellets are meant for heating and not smoking.

As you select your preferred smoking wood pellets, consider the type of smoker pellets based on your need.

Quality

The quality of the smoking pellets is dependent on how they were manufactured. As you shop for smoking pellets, note that poorly compressed pellets can’t hold together and may slip off when the auger pushes them in.

They can also separate or break when you are pouring them from the package. Poor quality smoking pellets will result in low temperatures, poor smoke, and flavor. They can ruin your food. Always purchase high-quality smoking pellets for a memorable smoking experience.

Considering the pellets, some will burn hotter; other will add a unique taste to your meat. Others will burn quicker but can offer excellent flavors. The wood pellets to choose for your smoker will depend on the food to smoke.

As you shop for the best wood smoking pellets, make sure they are compatible with your smoker, select the flavor of choice, remember the different types of pellets and finally select high-quality pellets for an exciting smoking experience.

[knottywoodbbq]

Beyond Turkey: Smoking Stuffing on Your Wood Barbecue

Are you tired of eating the stuffing out of a box every Thanksgiving? Do you want stuffing that doesn’t taste like it was just microwaved a few minutes before you arrived? Instead of being a Thanksgiving guest, do you want to be a Thanksgiving hero? If so, we may have a suggestion for you: smoking your stuffing. It’s not a joke, it’s a delicious reality. With our wood barbecue pellets and a pellet smoker, you can make a stuffing that will make the other side dishes at Thanksgiving look like, well, just “stuff.”

Stuffing Best Practices

So many of us, when we cook turkey and stuffing for Thanksgiving, we put the stuffing inside the turkey. It seems optimal, a great way to add flavor while saving time and space. However, now with pellet smokers, you can take your stuffing to the next level. In fact, we strongly recommend that you don’t put the stuffing inside the turkey (even if the turkey is going to be cooked in your pellet smoker). Cooking the stuffing separately.

The Secret

However, just because we’re saying “cook the stuffing separately,” that doesn’t mean “cook it by itself.” Depending on your pellet smoker, you may be able to cook the turkey and the stuffing inside the smoker at the same time. That said, the big secret to cooking your stuffing in a pellet smoker is to put the stuffing in a cast iron skillet. This helps you get the best cook and the most flavor out of your stuffing.

Stuffing Made to Fit Your Family

“Stuffing,” as you’ve probably noticed if you’ve been to a few different Thanksgiving dinners, means different things to different people. Some folks like it as dry as possible, while others tend to make theirs with a bit more moisture, with different flavors, and so forth. How can you control whether it’s wet or dry? One way is through eggs. The eggs can make your stuffing have more moisture, whereas it can dry out easier without them. If you want to make your stuffing sweeter, then dicing an apple or a pineapple and putting it in there can help keep it moist as well as add sweetness.

Wood Barbecue for Any Holiday

Speaking of a “sweet” taste, you can get some of that from our cooking pellets. They can add a sweeter, nuttier flavor to any dish, whether it’s meats, fish, desserts, or even stuffing. In fact, you can cook more than just your turkey and your stuffing with a pellet grill: you can cook all of your dishes. To purchase our pellets, you can do so through our site or you can do so at The Home Depot site as well.

[islamfakrul]

Top 10 Best temperature to smoke a turkey [2022]

Top 10 Best temperature to smoke a turkey [2022]

1. Electric Smoker Cookbook: Discover How To Smoke Everything With 200 Easy-To-Follow, Delicious Recipes That Will Impress Your Family And Friends At Your Barbecue Parties Buy On Amazon 2. Pit Boss Wood Pellet Grill & Smoker Cookbook 2021: Master your grill and become the desire of the entire neighborhood |500 advanced and beginners recipes to make stunning meals in less than 1 hour Buy On…

[battersbybrooklyn]

Pit boss vertical pellet smoker

If you're interested in building a charcoal-free indoor grill, one of the best choices for a vertical pellet smoker is the Pit Boss 7-series model. This unit holds a massive amount of pellets and has a broad temperature range. Its convenient features and large capacity make it ideal for backyard barbeques. It is much better than a charcoal-fired smoker because it adds a whole new level of flavor to your food.

You can easily adjust the temperature range from 150 to 420 degrees Fahrenheit in this smoker. A good one comes with 55 lbs of wood pellets, a digital control board, and meat probe ports for testing meat. A thermometer can be set up to measure 600 feet and is easy to clean. It will allow you to cook your favorite foods and is a great addition to your outdoor kitchen. And unlike most gas grills, it won't take up much room in your car's trunk.

If you're looking for a vertical pellet smoker, you'll find that there are several different options. The Pit Boss is easy to assemble, so it's a great choice for novices who don't like to deal with a lot of smoke. It comes in multiple parts so you'll need to assemble it yourself. Otherwise, you can always hire a professional to do the job for you.

Another great vertical pellet smoker is the Camp Chef. This unit is easy to use and has a large cooking surface for larger cuts of meat. It also has four standard cooking racks, three jerky smoking racks, and a hanging rack with twelve sausage hooks. These features will help you get the perfect smoked meat in a timely manner. The Camp Chef is also a great option because it has a long lifespan and a high quality design.

While the Pit Boss 5 series is a great choice for those who want a mid-range model, the Pit Boss 7 series is an enormous smoker. The Pit Boss 5 series is a mid-range option with a 40-pound hopper. It's lightweight and easy to transport, so it's a great option for outdoor grilling. While the Pit boss is a popular choice for beginners, there are also several lower-priced models available.

Choosing the best vertical pellet smoker for your needs can be a tough task. The top choice is the Masterbuilt MES, which provides the best consistency, ease of use, and maximum capacity. The Masterbuilt MES can accommodate up to six chickens, two turkeys, four racks of ribs, and four pork butts. Its features are essential to your success in the kitchen. This model is ideal for large parties and outdoor cooking sessions.

The best vertical pellet smoker should have a range of temperatures from about two hundred to five hundred degrees Fahrenheit. A 500-degree unit is ideal for searing meat, but 400-degree smokers are fine for general cooking. When buying a vertical pellet cooker, the material it is made from is important, too. The best ones are durable and come with features that will last you a long time. Stainless steel is a popular choice in construction for a vertical pellet smoker.

The Masterbuilt vertical pellet smoker has a durable stainless steel body and a large pellet view window. It also comes with six adjustable cooking racks and four locking caster wheels. The Masterbuilt's XXL model has a large cooking area with ninety-seven square inches of cooking space. This smoker can smoke up to 16 chickens, eight racks of ribs, and six turkeys. It is also an efficient fuel-saving choice.

A vertical pellet smoker is a versatile kitchen appliance that allows you to regulate temperature. A good smoker will have many accessories, including a rotisserie, a drip pan, and a spit. Its temperature settings are adjustable from one hundred to five hundred and eighty degrees, making it easy to adjust the temperature according to your tastes. You can use it to smoke a chicken, a fish, or vegetables.

View more: https://www.battersbybrooklyn.com/best-vertical-pellet-smoker/

[downloadebooktrue]

PDF The Wood Pellet Smoker and Grill Cookbook Recipes and Techniques for the Most Flavorful and Delicious Barbecue [DOWNLOAD]

Download Or Read This Ebook at:

http://read.ebookcollection.space/?book=1612435599

Download/Read The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue Ebook

information book:

Author : Peter Jautaikis

Pages : 196

Language :

Release Date :2016-5-17

ISBN :1612435599

Publisher :Ulysses Press

BOOK DESCRIPTION:

TIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODSWhat’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:• Cajun Spatchcock Chicken• Teriyaki Smoked Drumsticks• Hickory New York Strip Roast• Texas-Style Brisket• Alder Wood–Smoked Trout• St. Louis–Style Baby Back Ribs• Cured Turkey Drumsticks• Bacon Cordon Bleu• Applewood-Smoked Cheese• Peach Blueberry Cobbler

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The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue audiobook

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[buffbbq]

Smoke a turkey you ask? Here is my simple version of smoked turkey that comes out perfect every single time and has to be one of the best turkeys I have ever eaten. 

🦃

Start with 16-20 turkey. Frozen is fine. Remove giblets/neck. Wash bird very good inside and out. If frozen then u can remove the stuff after the brine. Get a clean 5 gallon bucket with gasketed lid. In the mean time dissolve 1 cup of sugar and 1 cup of salt in a pan of boiling water. Pour the brine mixture into the bucket. Let it cool. Then set the turkey in it and fill to the top with water. If frozen it can stay for like a day with no ice. If brining for 2 days or a bit warm out then throw some ice in the bucket. You are trying to keep thing below 40 degrees. Once you pull it out of the brine put it the sink and clean inside and out very well. 

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While the bird is drying out you pat dry with a paper towel. Some suggest leaving it in the fridge for another day to help the skin get extra crispy, but I have never had an issue with crispy skin. Take two sticks of butter and put in microwave safe bowl. Mix poultry seasoning in the butter pretty heavy along with pepper. I personally use @gustusvitae turkey seasoning or their chipotle seasoning for a over the top flavor profile. Warm the butter but don’t fully melt so you can make it a paste. Take the ‘herb butter’ and rub it all Over the turkey including legs, wings and inside cavity. Then add between the breasts and the skin very heavily. This is one of the huge keys to a successful turkey. They stuff the cavity with apples/onions/oranges if not using traditional stuffing. Throw in an aluminum roasting pan uncovered.

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Set your pellet smoker, I prefer @greenmountaingrills of course, to smoke (150-170). Once it’s to temp, thrown in your bird uncovered. Smoke for 1 hour which slowly brings the bird temp up and adds a little smoke. I prefer Apple or cherry wood. Best part now - spend time with your family, work on side dishes, and or have several adult cocktails.

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Then ramp to 325. You will cook Until the breasts are 165 internal. The legs/things will be around 180. If the bird is getting too dark, you can lightly lay foil over the bird. If you are so Inclined u can baste from the juices in the pan for the last hour which will help accelerate the color and add some crispiness.

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Once you are to temp, pull the bird and let it rest. You can set in a microwave or oven - not on and not covered. Just retaining heat and not cooking any further.

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Slice, eat way too much, be in a food coma, and think nice things about your family.

🦃Tag me with you successful cooks - love to see your work

@buffalowbbq #buffalowbbq

[asfeedin]

Father’s Day Gift Guide | Serious Eats

Father’s Day Gift Guide | Serious Eats

Le Creuset Cake Stand

If you’ve ever been given a homemade birthday cake, return the favor by buying your favorite baker this iconic cake stand. Its heavy base keeps cakes secure and makes all types of decorating techniques a breeze.

Magnetic Knife Rack

Not only do magnetic knife strips save space, they also look pretty badass hanging on your wall. They’ll keep your knives from rubbing up against other utensils, which can make them dull (and can be dangerous, too).

Egg Cups

Any dad who loves soft-boiled eggs deserves the perfect cup to eat them from. These sturdy stoneware Le Creuset cups come in a range of beautiful colors. They’re totally classic, which is a good thing because they’ll also last for generations to come.

Kitchen-Helper Stool

Daniel’s one-and-a-half-year-old son has a new and urgent interest in whatever’s happening up on the kitchen counter that he can’t see. He begs to be picked up, but that means Daniel can cook with only one hand, which, while kind of, sort of, maybe possible, is extremely difficult. Plus, the kid is heavy. It’s time to add a learning tower to the kitchen so he can stand and watch, sometimes even help, while Daniel continues to get dinner ready. This one is great because it folds up for easy storage.

Taketsuru Pure Malt Japanese Whisky

Anyone who appreciates Scotch (or good spirits in general) will embrace Nikka’s exquisite whiskies. The Taketsuru Pure Malt is named for the company’s founder, who studied in Scotland before bringing whisky distilling back to Japan. This bottling has a slight fruity character, with lingering sherry on the finish.

Meat Cleaver

This meat cleaver has a well-balanced weight, sharp edge, and solid construction—a boon since a lot of more-affordable cleavers like this one feel very cheap and after repeat use get wobbly around the handle.

Smeg Toaster

After years of putting up with a cheap toaster that I picked up at the supermarket, I recently upgraded to this super fancy Italian job in cool mint. It’s sleek design and soothing pastel color transform the kitchen’s most boring appliance into a statement piece, and it really does a good job with the toast itself. Plus, I mean, it’s really dang pretty. If nothing else, you owe it to yourself to read this toaster’s priceless reviews.

Simple Coffee Maker

The Bonavita is one of the faster models we tested, and it earned high scores in nearly all of our tastings. A single switch governs all of its operations, making the brewing process incredibly simple.

Wüsthof Classic Carving Knife

This knife features an extremely sharp edge; a well-balanced, comfortable handle; and plenty of flexibility. It carves through roast turkey like butter, leaving very little meat stuck to the bones. It has a composite handle and a full tang to offer balance and support, with a bolster that is lightly angled and slim enough to make gripping the blade easy.

REC TEC Wood Pellet Grill

REC TEC offers high-quality pellet smokers featuring excellent digital controllers and sturdy construction. With a 40-pound pellet hopper, a 680-square-inch cook surface, and nine inches of headroom, the REC TEC 680 is a large, smartly constructed pellet smoker. It also looks awesome.

12-Inch Stainless-Steel Locking Tongs

Indoors, I prefer the control that a shorter, seven- or nine-inch set of tongs gives me. When flipping a dozen steaks over a blazing-hot fire, though, it’s better to keep your distance. I use these OXO Good Grips Stainless Steel Tongs at home, and their solid construction has lasted for a good six years of heavy (and I mean heavy) use so far.

Culina Stainless Steel Grilling Basket

A good grill basket should be durable, with a tight enough weave to allow very small foods to be cooked without risk of getting lost. Finally, it’s worth hunting down one that’s sizable enough to cook large batches of food in one go. One of our favorites is the simple Culina stainless steel basket. The metal mesh keeps even the smallest food items up on the grill grate where they belong. You can even toast or smoke nuts in it.

Set of Two Rectangular Grill Grates

If you’ve ever used a gas grill and grown frustrated with unfixable hot and cool spots and overall weak performance, this tool is for you. Made from hard anodized aluminum, the GrillGrate system sits directly on your existing grate, amplifying and evening out the heat, which allows for more even cooking, flare-up resistance, and exceptional sear marks.

A Nice Apron

There’s form, and then there’s function. The aprons from Tilit are great on both fronts. Made from waxed cotton, they offer breathability along with water resistance, but they’re also damned handsome. Several NYC restaurants have commissioned custom apron designs from the company for their chefs and cooks, and I’m pretty psyched to wear one of these bad boys at home, too.

My Mexico City Kitchen: Recipes and Convictions

Mexico City is one of Sasha’s favorite cities in the world, and he’s traveled there a fair amount with his family. They always make sure to have lunch at Chef Gabriela Cámara’s restaurant Contramar when they’re in the DF. Her food is bright, light, and absolutely delicious, and her newly published cookbook is everything.

Presto Tilt-N-Fold Griddle

Presto’s Tilt-n-Fold model is very simple to set up and operate, and it has a compact design that makes it easy to store in kitchen cabinets when not in use. It has a large, smooth, nonstick cooking surface that heats mostly evenly, can be set at an angle to drain grease, and is easy to clean. We love the price, too.

KitchenAid Food Grinder Attachment

The great thing about buying a meat grinder attachment is that you already know that the hardest-working part of your grinder—the motor—is going to be a workhorse that can power through even the toughest grinding projects. Stand mixer attachments are a great option if you make a lot of sausage. You can grind the meat directly into the bowl, then attach the bowl to the machine and immediately start mixing it with the paddle to develop protein. It’s a real time-saver.

La Venenosa Sierra de Jalisco Raicilla

If your dad likes to be on the cutting edge of what’s cool, impress him with a whole type of spirits he may not have tried. Raicilla is distilled from agave, like tequila and mezcal, but few people have heard of it, since it only entered American markets in 2014. Sierra de Jalisco has a vibrant acidity, with earthy-fruity-vegetal elements playing around it. If Dad’s a fan of funky mezcals, he’ll enjoy raicilla’s incredible complexity.

Affordable Mandoline Slicer

A great mandoline will rapidly make photo-worthy cuts of your favorite vegetables, whether it’s thin slices of radishes for a salad or potatoes for a gratin. This basic OXO slicer has three thickness settings and perches over a bowl to easily catch the slices as they fall.

Brooklyn Bartender

If your dad has a taste for a well-made cocktail, but isn’t that likely to take off on a bar crawl in Brooklyn, this book is the perfect solution. It features 300 innovative and classic drink recipes from the best bars of the borough; every cocktail I’ve made so far has been killer. The drinks Carey Jones has selected aren’t dumbed down at all, but, for the most part, you’re not looking at mile-long ingredient lists, either.

World’s Fair Barbecue Rub

Ariel discovered this spice mix 11 years ago, and it’s still one of her favorite things to give as a gift. It’s a perfect blend of everyday ingredients (shallots, garlic, paprika, and sea salt), but with unusual flavor notes from grains of paradise. She buys it by the pound to dump on meat, seafood, and even eggs, but you can start by picking it up a reasonably sized jar or bag.

Julep Cups

I don’t often recommend single-function items, but for the cocktail enthusiast, a couple of julep cups really are fun to have. There’s nothing like holding that metal cup frosted with ice on a blisteringly hot summer day—glass just doesn’t pull the effect off in the same way. If the recipient doesn’t have an ice crusher, check out my Lewis bag suggestion as well.

PDT Cocktails App

At drink o’clock, wefind myself turning to this app. Enter all the bottles you have at home when you start, and the app will tell you all of the drinks you can make, with recipes straight from New York’s famous PDT cocktail lounge. You can also search for drinks of a certain type or cocktails created by a favorite bartender, and save favorites for making again. (To give an app as a gift, look for the arrow to the right of the “buy” icon.)

The Food Lab: Better Home Cooking Through Science

A New York Times best seller! The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt is his column from this very website, blown up to 900-plus pages (and seven-plus pounds) of concentrated culinary science. Gorgeous color photos, detailed how-tos, and elaborate explainers cover ingredients, technique, gear, and the secrets of the universe underneath it all. May include puns.

Big Ice Cube Tray

If you like your whiskey with a giant ice cube, then you’ll really be into Mammoth Cubes—unlike ice cube trays from current competitor brands, these make eight cubes (not six) and are actually stackable, so they don’t require a section unto themselves in your freezer.

Wooden Pizza Peel for Launching Pizzas

Wooden peels absorb excess moisture and have a rougher surface than metal, which means that your stretched and topped pizza dough will remain loose and easy to launch far longer, saving you from potential pizza-spilled-all-over-the-oven accidents. Though there are cheaper options around, I love my Perfect Peel Baker’s Board, handcrafted to last a lifetime from gorgeous solid cherrywood. They’ll even put your initials or logo on it if you’d like!

Espresso Cups

Espresso cups make a nice gift on their own for coffee fiends. But when they’re Le Creuset, they’re even better—mostly because everything from the French heritage brand is aesthetically pleasing and built to last. Oh, and these cups might be the most affordable Le Creuset pieces on the market. So, if you want in on the trend for a moderate price, they make a good starter item.

Lever Corkscrew

The OXO worked on every bottle and cork we tested it with. The two-step motion—push down, then pull up—yanks the cork out in about two seconds. Repeat the process, and the cork drops free of the opener. The capable foil cutter clips into the body of the tool.

Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers

This cookbook by Julia Turshen, author of Small Victories and Feed the Resistance, is full of simple, delicious meals for everyday eating, parties, and holidays. Better yet, each one includes a bunch of suggestions for how to remake it as leftovers. It’s a trove of great, creative ideas, and a must for any bookworm.

Misen Chef’s Knife

This is the holy grail of inexpensive chef’s knives: incredible quality and design, high-end materials, perfect balance, and a razor-sharp edge.

Uuni 2S Pizza Oven

There are a lot of custom-designed pizza ovens out there in various price ranges. I reviewed a bunch of them, and one of my favorites was the Uuni 3. It consists of a small stainless steel box with a pizza stone set inside it. You load up a hopper on the rear of the unit with wood pellets, light it up with a torch or lighter fluid, and let it preheat. About 15 minutes later, you’re ready to cook. This little powerhouse hits temperatures in excess of 900°F and bakes up Neapolitan-sized pizzas in just 60 to 90 seconds.

Serving bowl

There’s no such thing as too many serving bowls, and this simple two-tone piece goes with virtually everything. At 11.5 inches across, it’s the perfect size for dad’s favorite side dishes; in my house, it’s go-to for salads, roasted vegetables, mashed potatoes, and pasta.

AeroGarden Harvest

Cooking with fresh herbs makes every recipe better. Cooking with fresh herbs that you grew all by yourself makes life better. The AeroGarden takes the guesswork out of growing herbs inside, with an automated light to keep your parsley and thyme thriving and weekly reminders for water and nutrients. Just prepare yourself for epic amounts of basil.

Welding Gloves for Grilling

After countless failed grilling mitts, we got ourselves a pair of welding gloves to use when grilling or smoking and never looked back. With great heat protection, dexterity, and construction, these are a necessity for every backyard cook.

Chocolate-Hazelnut Spread

Marco Colzani is a great Italian bean-to-bar chocolate maker, with a number of excellent products under his brand, Amaro. But it’s his spreads that have Ed addicted, particularly the Cacao Nocciole, or hazelnut-and-chocolate variety. Imagine a Nutella-like substance, but made with the freshest roasted hazelnuts and extra-chocolaty high-quality cocoa powder.

Zojirushi Rice Cooker

A couple years ago, I managed to convince my wife of the necessity of buying a rice cooker. Not just any rice cooker: a Zojirushi. The only concession I was willing to make had to do with the size, since she wisely noted that we didn’t have the counter space for any rice cooker at all, let alone the kind of rice cooker that I had in mind. So I bought a little guy that fits, max, three cups of rice, but really is only usable for about two and a half. She’s since come around to the indisputable excellence of the cooker, and she loves everything about it, from the wonderful rice it makes to the “Twinkle, Twinkle, Little Star” it plays when you turn it on.

Small Baking Steel Griddle

These days, I keep this solid slab of steel permanently atop one of the burners of my stove. One side has a pebbled surface—ideal for getting extra-crisp, better-than-a-baking-stone crust on homemade pizzas. And, unlike a baking stone, this thing is going to last forever. The griddle arrives as shiny steel, but with just a few uses, it seasons up into a dark, slick nonstick surface that Dad can use for pancakes, eggs, hamburgers, grilled cheese, and more.

KitchenAid Pasta Attachment

This is hands down the KitchenAid attachment I use most often. It takes all of the frustration and fussiness out of making fresh pasta, and, unlike the manual alternatives out there, it’s incredibly easy and efficient to operate on your own. Hello, homemade ravioli!

Mediterranean Power Snacks Gift Box

There’s nothing worse than a hangry family member. Make sure Dad always has a snack on hand with this Mediterranean-themed gift box, brimming with Spanish snacks like chorizo, crunchy almonds, crackers, and fig cake.

Charcuterie

Ruhlman and Polcyn do a great job of demystifying one of the more abstruse cooking arts, and, while charcuterie may seem daunting, it can be gratifyingly easy. Start simple, with the pancetta, confit, rillettes, and duck prosciutto, and you’ll find yourself with a mold-inoculated curing chamber in no time.

The One True Barbecue

Race relations, religion, the New South versus the Old: These are just a smattering of the heavy issues Rien Fertel writes about through the lens of—well—smoked meat in this new book. And, while you might be thinking, “Oh, man, another book about barbecue?”, this one stands out from the crowd thanks to Fertel’s superb writing and storytelling skills. In a book that’s part culinary history, part personal narrative, and part tale of an American road trip, Fertel travels throughout the South, documenting the men who have long stood behind the fires practicing the time-consuming pursuit of whole hog barbecue—the ones who have been keeping alive the embers of what once seemed like a dying art, and the ones who are inspiring a new generation of pitmasters today.

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto

If you’re looking for one definitive primer on pasta-making in its myriad forms, this is it: Superlative step-by-step photographs take the guesswork out of potentially intimidating fundamentals, like mixing and kneading dough, as well as more intricate tasks, like pleating teardrops of corn- and cheese-stuffed culurgiònes. Better yet, author Marc Vetri arms you with the tools and knowledge that allow for controlled, intelligent experimentation and exploration before sending you into the fray.

Ice Cream Maker

Homemade ice cream tastes better than almost anything you can buy in a store, and it’s a snap to make. This ice cream maker, from Cuisinart, is all the gear you need: an easy-to-use workhorse that makes delicious ice cream every time. The simple construction means that there are few moving parts to break, and the wide mouth at the top makes it simple to add mix-ins and scoop out your ice cream when it’s at its fresh, creamy best.

Salt Cellar

Proper seasoning is one of the most important parts of cooking, and if you’re still using plain table salt from (heaven forbid!) a saltshaker, you’re shooting yourself in the food. Using kosher salt from a salt cellar lets you feel exactly how much salt is getting into your food, whether it’s a tiny pinch or a big ol’ wallop.

Lewis Bag

If you’re following my advice to buy someone julep cups, you might as well go all the way and grab a canvas Lewis bag, too: It’s used to smash ice into a fine powder with a mallet. Unless, of course, the person you’re buying for already has an ice crusher.

Vacuum Sealer

Know someone who’s interested in sous vide cooking? They’re gonna want this. And it’s handy for way more than just sous vide cooking. A vacuum sealer makes it really easy to save meats or other foods in the freezer, and it keeps air (read: freezer burn) off it all. The Oliso sealer uses a unique resealable-bag system, which means far less wasted plastic than a conventional cut-and-seal vacuum sealer.

Electric Countertop Pressure Cooker

A pressure cooker is a cooking vessel that just keeps on giving: Once you discover the time-saving feats it’s capable of, you’ll never look back. The good ones aren’t cheap, but man, is it ever worth having one. A countertop electric model gives you set-it-and-forget-it convenience. With the Breville Fast Slow Pro Cooker, not only do you have complete control over your pressure cooking (including any pressure level from 1.5 to 12 psi), you also have a slow cooker and a rice cooker built right in. It’ll even sear meat for stews.

Wusthof Classic Chef’s Knife

If you’re dead set on a traditional German knife profile—characterized by a more curved blade that’s bigger and heavier than the Japanese options—the Wüsthof Classic continues to be a stalwart. It weighs more than most of the other knives tested, giving it a solid and sturdy feel, but it still handles well and has a sharp edge.

Introduction to Japanese Cuisine: Nature, History and Culture

The Japanese Culinary Academy has released a series of textbooks about Japanese cuisine and technique, and every one of them is gorgeous. It’s the ideal gift for a dad with an interest in Japanese cooking.

Cynar 70

Cynar (pronounced chee-NAHR) is often identified by the artichoke on the label, but that’s just one of the many flavors you’ll find in this complex liqueur. And, while we’re fans of the rich, sweet, and vegetal 1950s original, we’re really excited about the new Cynar on the block. Cynar 70 is 35% alcohol instead of 16.5%, and the extra booze makes a marked difference, rendering the liqueur a bit less sweet and accentuating its bold, spicy flavors. If Dad likes Negronis or other bitter drinks, this is a great choice for a gift.

Dyson Handheld Vacuum

Dad keeps his kitchen spotless because even just one crumb will summon all those Florida critters. This handheld vacuum (which I have, use, and swear by myself) ensures zero crumbs left behind, whether it’s hanging in that small space under the dishwasher or the crevice between the stove and the cabinets.

Anova Precision Cooker

Sous vide cooking—cooking foods in vacuum-sealed pouches in precisely controlled water baths—is no longer relegated to fancy restaurant kitchens. The Anova Precision Cooker is the best home water-bath controller on the market, with an easy-to-use interface, Bluetooth support, rock-solid construction, a sleek look, and an affordable price tag to boot.

Anson Mills Grits

It may sound nuts to mail-order cornmeal and grits, given that they’re found on any supermarket shelf. But I’d argue that you haven’t experienced the best cornbread, grits, or other classic Southern dishes until you’ve had them made with the kind of high-quality stuff Anson Mills is selling. It’ll change how you understand those foods and what they can be.

ThermoWorks Thermapen

The Cadillac of kitchen thermometers is indispensable when roasting meat, cooking steaks, making candy, deep-frying, or at any other time precise temperature control is needed. With a big display and a blazing-fast measuring time of under two seconds, you won’t find a better, easier-to-use thermometer out there.

Baratza Virtuoso Coffee Grinder

It’s not exactly cheap, but this burr grinder does an admirable job of grinding coffee for espresso, pourover, or drip, all at a significantly lower price point than similarly performing competitors.

Craighill Trophy Bottle Opener

We wouldn’t normally spend $9 on a bottle opener, let alone $95. But this beautiful creation from Craighill, made by Niki’s good friend from college, is both sculptural and functional, just as the website proclaims. When it’s not opening bottles, use it to decorate your coffee or dining table, or even as a paperweight on your desk.

Weber Spirit E330 Liquid Propane Gas Grill

The Spirit E330 was introduced last year to replace the E320. The two models are identical except that the 330 adds a 7,500-BTU sear burner between the left and middle main burners. Sear burners are one of our favorite extras for gas grills. You’ll love turning this baby up to 11 when searing steaks and burgers.

Miracle-Gro Twelve Indoor Growing System

After previously lauding Aerogardens for how easy they make it to grow herbs at home (and how having a constant supply of fresh herbs has changed her cooking), Ariel’s upgraded to this larger system from Miracle-Gro. The increased size—it’s about as big as a side table—and bright lights allow you to grow a bounty of lettuces, herbs, and other greens, and you can program the app to turn the lights off and on according to your schedule. An expensive but excellent gift for anyone who loves fresh produce and fears their own black thumbs.

Leave-In Dual-Probe Thermometer

The Smoke is designed for grillers and barbecuers, but it’s a precise two-probe thermometer that can be calibrated and is just as handy indoors. Use the meat probe to gauge the temperature inside a roast and the ambient probe to track the smoker or grill’s temperature.

Tiffin

I’m a sucker for bentos, tiffins, and other tidy ways to carry lunch to the office, and the fact that I don’t technically have an office to carry lunch to anymore has only slightly dampened my enthusiasm. This two-layer tiffin is neat and attractive without being too cutesy, and it’s small enough that it won’t occupy too much space in a shared fridge. In the warmer months, it’ll do just as well for packing sandwiches and individual portions of salad or fresh fruit for a picnic.

Beefeater Burrough’s Reserve Gin

Burrough’s Reserve is a rare thing indeed: a gin you can enjoy neat. It’s distilled in founder James Burrough’s original copper pot still, then rested in barrels that once held the aromatic aperitif wine Lillet, picking up a light straw color and a touch of oak. The barrel-aging mellows the familiar juniper-citrus character of Beefeater just a bit, for a spirit that’s smooth and satisfying. It makes a superior Martini or Vesper, but it may be at its most appealing served solo in a chilled glass.

Pistachio Spread

Since first getting his hands on a jar of this pistachio spread, Sasha hasn’t shut up about it. Made from Sicilian pistachios, olive oil, sugar, and sea salt, it’s sweet, slightly salty, incredibly creamy, and just flat-out delicious. While it’s not cheap, this is one of those specialty products that are actually worth the price tag, and it makes a great gift. Spread it on bread, drizzle it over ice cream, or just eat it by the spoonful straight from the jar.

Stainless Steel Food Scale With Pull-Out Display

A good digital scale is an essential tool for bakers or home charcuterie makers. The OXO Food Scale comes with an easy-to-clean removable stainless steel weighing surface, great accuracy and precision, and a pullout backlit display to make measuring simple, even for large or unwieldy items.

Mixing Glass

This hand-blown and -etched mixing glass from Japan looks stunning on a bar cart and even better in action, whether you’re stirring a Negroni, a Martini, or a Manhattan. Mixing glasses made from two parts joined together sometimes split at the seam, but this version, made in one piece with a beaker-like spout, can stand up to heavy use.

Stovetop Pressure Cooker

I tested dozens of stovetop pressure cookers before settling on Kuhn Rikon’s Duromatic. It has a heavy sandwiched-aluminum-and-steel base that gives you even heat and a pressure gauge that makes telling exactly how much pressure has built up inside visual and intuitive.

Tojiro Fujitora Honesuki

Over the course of his career, Daniel has slowly built up a decent collection of both traditional and Western-style Japanese knives. Next on his list is a honesuki—a small, triangular butchery knife that tapers to a fine point. It’s designed for breaking down chickens and other small pieces of meat. The blade isn’t meant to cut through bone, but instead to deftly slide through meat and connective tissue, and carve its way between joints.

Best Poultry Shears

Oxo’s poultry shears include an easy to engage and disengage locking mechanism, a looped handle that won’t allow greasy hands to slip when squeezing hard, and a take-apart hinge for thorough cleaning. But what really makes it our top pick is that it’s one of the only pairs of shears we tested that can both snip through squirmy skin and cleave through bone. If poultry shears can’t do that, you might as well not own a pair.

Sant’Eustachio Whole Coffee Beans

Sant’Eustachio is a coffee-bar institution in the center of Rome, and it’s where Sasha’s life as a coffee drinker began when he was a kid. The baristi at Sant’Eustachio perform coffee alchemy at espresso machines outfitted with custom-made metal partitions that keep their methods secret from curious onlooking customers. He always tries to bring back a bag of Sant’Eustachio coffee for his father every time he visits the Eternal City, but now he can just order some online. How convenient!

Rice, Noodle, Fish

Warning: Reading this book might lead to the purchase of some very expensive plane tickets. The Roads & Kingdoms crew will get you hungry for a journey to Japan: for onigiri basted with chicken fat, juicy one-bite gyoza, milky-white tonkotsu ramen broth, and briny sea urchin. Is Japan the best place on earth to eat? This book will convince you that it is.

Buttery Popcorn Seasoning

Ariel’s dad has long been a movie-theater-popcorn fanatic—he’s been known to go into the theater just to get popcorn, then leave. This popcorn seasoning will cut out the middleman, allowing her dad to make his very own cinema-worthy popcorn right at home.

Dark-Chocolate Sea Salt Almonds

You can find dark chocolate and almonds combined in any number of candy bars. What distinguishes these delicious nuggets from Nuts.com is the generous sprinkling of sea salt embedded in the thick chocolate shell. Just be sure not to open them for a taste—once you’ve had one, the rest will never make it to Dad.

Insulated Beverage Bottle

The Hydro Flask is designed to keep water cold for hours on end, but its vacuum-insulated walls don’t discriminate between beverages: The 32-ounce flask can also accommodate a full bottle of wine, or a big batch of margaritas. It’s ideal for picnics and trips to the beach, no matter what you’re drinking.

Cast Iron Skillet

Old cast iron has a perfectly smooth nonstick surface that’s surprisingly easy to maintain. You can sear, bake, roast, braise, stew, and deep-fry in it, and there’s nothing more thoughtful than a gift that you have to expend a bit of effort to find (check out eBay, yard sales, and flea markets). Of course, these modern Lodge pans will do in a pinch if vintage isn’t in the cards.

Frankies 457 Olive Oil

Fancy olive oil always makes a good gift, but there’s a difference between fancy olive oil and good fancy olive oil. The house oil from Frankies 457 Sputino in Brooklyn is delicious (i.e. great on fresh bread and in dishes), is DOC cerified, and comes in a nice tin that prevents the light from spoiling the product.

Metal Pizza Peel for Retrieving Pizzas

Wooden pizza peels are too thick to easily slide under a pie once it’s hit the oven; for that, you’ll want a thin-bladed metal peel. A thin-gauge aluminum peel is just fine for the occasional baker, but it’ll bend and warp eventually. If you’re going to be making pizza multiple times a year for many years to come, you might want to spring for something heavy-duty. I use the KettlePizza Pro Peel, which has a thick-gauge aluminum body that extends fully past the solid teakwood handle.

Whiskey Set

For the last few years, I’ve taken to buying my dad a nice bottle of whiskey for most special occassions. This year, I’ll be staying on theme, but changing things up by giving him something a bit longer lasting. This whiskey set from Snowe is durable and elegant, and I know it’ll get serious use in the years to come.

Cuisinart Blender

The Cuisinart is an easy-to-use, powerful blender that aced many of our tests. This model’s dashboard is intuitive, and it features a built-in timer that counts down for you or can be programmed to stop after a certain number of seconds.

Diaspora Co. Turmeric

This turmeric is as bright as a bar of gold, with a lovely, sleek label to match. Apart from the high-quality turmeric and nice packaging, the spice comes with a feel-good story: Diaspora Co. is run by queer women of color, and each jar purchased puts a much-higher-than-average amount of money back into the turmeric farmer’s hands.

Food Dehydrator

Elazar’s dad has always been into gardening, but recently he found a way to actually use all of the produce he grows. Since he got an Excalibur dehydrator a few years ago, he’s put more or less everything he grows through it. That means Elazar gets sent bags of dehydrated tomatoes, apple and pear slices, and more. This is a great gift for any dads who love to garden—or make jerky! Plus, if you’re lucky, you’ll start getting gift baskets from them.

Wine Fridge

Take it from us: Living in hot urban apartments makes storing age-worthy wines nearly impossible, unless you don’t mind risking the life of a pricey Burgundy by putting it through years of extreme temperature swings. Anyone with an interest in building even a modest collection of special-occasion bottles should get a wine fridge. It’s a small investment that protects your real investment.

Le Creuset Wooden Scraping Spoon

I have a problem with wooden spoons. I collect them like nobody’s business. But there are a few I always turn back to, and this one, from Le Creuset, is one of them. It’s gorgeous to look at; it has a flat front, which makes it great for scraping up fond or stirring vegetables; and it’s got a smooth, ergonomic grip that makes using it a joy.

Roccbox Outdoor Pizza Oven

The Roccbox is an incredible little oven with simple, reliable operation, whether you’re using gas, wood, or charcoal to fire it. It consistently hits wood-fired-oven temperatures and maintains them for as long as you are cooking, with no fussing or babysitting, which means Dad can spend more time enjoying pizza with his friends and family and less time coddling a temperamental flame.

Island Creek Oysters by Mail

Few things get me as excited as a good raw bar, but most of the time, I eat far fewer than I want because, after the first couple dozen oysters or so, it just gets to be too expensive. That’s even truer when the oysters are top-notch, like the briny little suckers from Island Creek up in Massachusetts. But here’s the good news: You can order Island Creek’s oysters online by the 50- or 100-count for much less than they cost at most restaurants and have them in your hands the next day for an at-home shucking extravaganza. (Obviously, it helps to learn to shuck first.)

High-Output Torch

Forget those puny kitchen torches designed to make crème brûlée for ants. If you want some serious torching power in the kitchen, for putting the final touch on fancy desserts or for finishing off a sous vide steak, you want a high-output torch like this one. You’ll get a deeper char than you’ll ever be able to get from using a skillet alone.

Fixed-Cup Spice Grinder

The sleek and minimalist design of the Krups means it’s easy to hold, handle, and store—perfect for anyone tight on space. Even without a removable bowl, cleanup is a cinch because spices never get trapped beneath the blade, and there are no unnecessary ridges or notches to clog with spices. The one-touch operation makes it easy to use, and it quickly yields a fine and consistent grind in both large, tough spices and smaller seeds.

Belgian Waffle Maker

Waffles are a pretty big deal in my family, and my dad knows full well that when I gift him kitchen equipment, I plan to use it whenever I come to visit (whether that’s buttermilk waffles on a whim, or a well-timed batch of yeast raised waffles on Christmas morning). Plus, my dad’s no stranger to the kitchen, so that iron will see plenty of use through the years.

Breville Smoking Gun

At home, my mom usually does all the cooking, so when my dad takes a crack at dinner it’s really an event. Without the burden of having cook every night, he’s like a kid at an amusment park, gleefully breaking out the pressure cooker and dusting off the blow torch. The smoking gun will make the perfect addition to his rowdy dive into the culinary world. It allows you to easily smoke anything indoors with just the flip of a switch. Equipped with an assorment of wood chips, the smoking gun offers instant dad-fun right out of the box. I can see it now—there’s probably going to be smoked dal along with smoked chana masala and smoked raitha at the next “dad” dinner.

Pizza Wheel

When it comes to portioning pizza, a knife simply won’t cut it. At least, not if you don’t want to drag cheese and toppings all over the place. For my money, nothing beats a traditional pizza wheel.

Tacos: Recipes and Provocations

My good friend Jordana Rothman cowrote this thoughtful ode to tacos with chef Alex Stupak, and it’s a must-have for anyone ready to take a deep dive into corn, masa, tortillas, and everything—modern and traditional—you can stuff into them.

Meathead: The Science of Great Barbecue and Grilling

In this book, Meathead Goldwyn, the founder of AmazingRibs.com, distills decades of research on the art and science of barbecue and grilling into a single volume that shows not just the best ways to take food to live fire, but why the techniques work. Far more than a recipe book alone (though there are tons of bulletproof recipes), this text will teach Dad the hard-tested fundamentals of outdoor cooking, giving him the confidence to cook anything, even without a recipe. The myth-busting and equipment tips alone were enough to get me hooked.

R. Murphy Duxbury Oyster Knife

I’ve used many, many oyster knives in my life, and the R. Murphy Duxbury knife is my hands-down favorite. It has a fat, grippy handle that’s easy to wield, and a short blade that tapers to a point and always manages to find the sweet spot on an oyster’s hinge. Pop! The slightly sharpened blade edges make slicing through the muscle and removing the top shell as smooth as butter.

The Chili Cookbook

This isn’t just a chili cookbook. Robb Walsh digs deep into the beloved dish’s ancestry, tracing threads through Mexico City, San Antonio, and Santa Fe—as you might expect—but also Hungary, Greece, and the Canary Islands (off the coast of North Africa). Walsh is one of food writing’s best storytellers, so the book is satisfying even if you never whip out your Dutch oven and get cooking. You should, though: The fascinating tale is best enjoyed with a big bowl of chili con carne. (Walsh’s recipe from El Real in Houston is killer.)

Snow Leopard Vodka

Snow Leopard stands out among vodkas for its texture—distilled from spelt, it’s fuller-bodied and richer-tasting than most vodkas. It makes for a pleasantly weighty martini.

Marble and Acacia Wood Cake Stand

Like a pretty Bundt pan, a beautiful cake stand has an aesthetic value of its own, even without a cake—but present it with your giftee’s favorite cake on top, and it will also be a nice reminder of the day.

Misono UX10 Chef’s Knife

A deft and nimble blade, Misono’s UX10 is one of the lightest-weight knives we tested. It’s razor-sharp right out of the box and handled every task we threw at it with ease, dicing an onion as if it were as soft as a blob of Jell-O and making paper-thin slices of smoked salmon as if the knife were a true slicer.

Fancy Glass Pitcher

I actually received this classic Waterford pitcher as a wedding gift, and it’s become a workhorse in my home. When I’m not using it to decant wine, it’s hard at work serving cocktails, ice water, and juices. And in between any special occasion, you can drop in some fresh flowers and use it as a vase.

Beyond Curry Indian Cookbook: A Culinary Journey Through India

Indian food has a reputation for being difficult and time-consuming, with hard-to-find ingredients and new techniques. I get it. It’s intimidating. But in this book, Serious Eater Denise D’silva Sankhé breaks Indian cooking down into simple techniques that any home cook can master to produce amazingly flavorful dishes with minimal effort. Over the course of more than 100 recipes, Denise introduces us to simple cooking from every region of India, focusing on home-style dishes that move well beyond the world of curries. I’m also super stoked that she includes notes with every recipe on whether it’s vegan, vegetarian, and/or allergy-friendly.

Zahav: A World of Israeli Cooking

I’ve never been to Zahav, the Philadelphia restaurant where Michael Solomonov serves his Israeli cuisine, but its namesake book has nevertheless changed the way I cook. If Dad still cooks the occasional meal for you, you might point him toward the hummus tahini recipe, which includes a novel technique for incorporating garlic and lemon that alone is worth the price of admission. I’ve loved the Yemenite beef soup (and the accompanying hot sauce), his wide focus on vegetarian-friendly dishes, and a host of homemade condiments that will elevate almost any meal, even if you don’t follow the full recipes from the book.

Pralus

I don’t mind baking with supermarket chocolate bars, but when it comes to snacking I’d rather spring for the good stuff—especially when it comes to my dad. He’s decidedly a “bite of dark chocolate after dinner” kinda guy, which means every bite needs to count, and that’s where this stack of single origin chocolates comes in. It’s a fun way to explore the world of chocolate, and learn how different beans and countries of origin can impact its taste. Plus, I can steal some when he’s not looking.

Green Mountain Grills Davy Crockett Pellet Grill (Wifi Enabled)

Surprisingly, many of the portable pellet smokers out there still have an antiquated LMH controller, while Davy Crockett employs Green Mountain’s advanced digital touch-pad controller, with an integrated meat thermometer that lets you check internal meat temp with the flick of a switch.

Breville Crispy Pizza Oven

If our rice cooker got it on with a Roomba, we imagine their offspring might look a bit like the new Breville Crispy Crust countertop pizza oven. It’s a new plug-and-go appliance that promises “professional brick-oven results right in your own kitchen,” for about $150.

Glass Tumblers

My dad lives in Florida and never drinks enough water. These little tumblers seem like the perfect compromise to get him to drink just enough to not get totally dehydrated every day. And if he refuses to fill them with water, at least he can use them for alcoholic beverages. The final plus: They stack, so they won’t take up too much space in his cabinets.

Gin Mare

Friends have toted bottles of this fantastic gin back from Barcelona, but now you can buy it in the US. Macerated with Arbequina olives, thyme, rosemary, and basil, along with cardamom and coriander, it’s remarkably creamy, savory, and spicy. It makes for a wonderfully aromatic Martini and a super-complex, earthy G&T.

GelPro Floor Mat

If you love to cook and host parties, you’ll know that a lot of prep time is spent on your feet. Why not make at least the cooking part a bit more comfortable with one of these gel mats? It’ll provide some nice cushion under your feet, so when it’s time to put on your party shoes, you’ll be ready.

The Glenrothes Triple Pack Gift Set

Why give your dad one Scotch when you can give him three? This gift set includes three 100-milliliter bottles. A combination of 10 vintages from 1989 through 2007, the Vintage Reserve is mellow and fruity, the range of young and older whiskies contributing both bright, fresh citrus on the one hand and rich, oaky elements on the other. Sherry Cask (aged, as the name might suggest, in used sherry butts) leans toward dried fruit, and the Bourbon Cask (aged in bourbon barrels) toward creamy vanilla.

The Cocktail Chronicles

Having The Cocktail Chronicles at your side is like having a friend who always knows a good drink recipe for whatever you’ve got on hand. It doesn’t talk your ear off or suggest something with a dozen ingredients. Instead, it shares classics, recent spins on classics, and drinks you’ve never heard of but can easily mix up and enjoy, and the introductions are never preachy or boring. This book will appeal to full-on cocktail fanatics and newbies alike; there’s something delicious on every page.

Portable Kitchen Timer

I can’t tell you how many times I burn bread crumbs or forget about the nuts I’m toasting in the oven. At least, I used to. That was all before I got myself a couple of these easy-to-use, loud kitchen timers that I can hang around my neck, so I never forget about something in the kitchen, even if I leave the room.

Cooking Coat

Aprons get all the attention, but they don’t protect your clothes nearly well enough, leaving large swaths of sleeves and shoulders exposed to spatters and stains. You could always put on a shirt you don’t care too much about before donning an apron, but a protective work coat like this keeps your clothes safe without requiring a complete costume change.

Cuisinart ICE-21 Ice Cream Machine

The value-to-cost ratio on this lightweight model can’t be beat. It uses a pre-frozen, coolant-lined canister to chill down the ice cream base, eliminating the need for salt and ice or an expensive compressor. When properly frozen, the canister churns up in less time than any other model we tested, for creamy and smooth ice creams and other frozen desserts. This undemanding model has one button, a lid that easily snaps into place, and a small footprint for tight spaces.

Carbon Steel Omelette Pan

A good carbon steel has many of the qualities that make cast iron great—it’s durable, it forms a completely nonstick surface if cared for properly, and it’s inexpensive—but it’s lighter and easier to maneuver than cast iron, making it great for sautéing and searing everyday foods.

Espro Press P5

Thanks to a few simple innovations in the filter and beaker design, this French press fixes a few of the brewing device’s biggest drawbacks. The result is a cleaner batch of coffee that won’t accidentally over-steep.

Good Kitchen Shears

A good pair of kitchen shears is one of those things that are hard to appreciate until you have them. Sure, there are all the obvious uses, like opening food packages with a snip and cutting up poultry, but that’s just the start. Take another look at those things. Yes, that’s right, they’re also a nutcracker. Aha, yup, and a bottle opener. Did you see the flathead screwdriver built into them? Handy, right? Oh, they can also be used to unscrew stubborn jar tops. They’re way more than just a pair of scissors. Plus, the two blades come fully apart, so you can wash them really well—no icky chicken juice hiding in the recesses. Isn’t avoiding salmonella poisoning a gift worth giving?

6-Quart Instant Pot

The Instant Pot Duo60 is a fantastic value and performed almost as well as the top pick among countertop pressure cookers we tested. It’s easy to use, the company has a reputation for great customer service, and there’s an avid and helpful community of users online to boot.

Unicorn Magnum Pepper Mill

I’ll admit it: I’m a pepper mill snob. I need my mill to produce a shower of evenly crushed peppercorns. I want to be able to control the size of those grains, from a rough crush to a fine powder. Not only that, I want my pepper mill to last. With a solid metal burr and a unique, easy-to-load design, this is my favorite pepper mill of all time.

Cast Iron Combo Cooker

A combo cooker is the key to getting a gorgeous, shattering crust on homemade bread. It acts as its own little steam chamber, like what you’d find in a professional bread oven, and it costs way less than a kitchen renovation.

OXO Good Grips Two-Piece Grilling Set

A quality spatula and tongs are essential for good grilling. Seek out ones with long handles, such as OXO’s two-piece grilling set, to keep your fingers as far from the heat as possible. The nearly flat, scalloped edge on the OXO tongs is especially appealing—it’s extra easy to slide the tongs under meat, vegetables, and other ingredients on the grill.

Redbreast 15 Year Irish Whiskey

If Dad finds Scotch too smoky, bourbon too sweet, and rye too spicy, Irish whiskey is the ideal gift. Redbreast emerges from the barrels complex and substantial; some of the whiskey is aged in sherry casks, lending it a weight and dark hue, while some is aged in bourbon casks, imparting characteristic vanilla flavors. There’s a hint of fruit up front and spice on the finish.

Countertop Seltzer Maker

Make your own seltzer water at home with this easy-to-use unit. It comes equipped with LED indicators displaying three levels of carbonation and a BPA-free bottle that locks into the unit with no twisting, and it requires no batteries or electricity to operate. This model fits 14.5-ounce and three-ounce CO2 cylinders, which can be traded in for just the cost of the gas at your local hardware or home-goods store.

All-Clad Two-Quart Saucepan

This small 2-quart saucepan is perfect for making and warming sauces, cooking small portions of grain, and heating liquids.

Japanese Nakiri Vegetable Knife

A good gift for dads who are knife-curious, a nakiri is a double-beveled knife typically used just for slicing vegetables. This one is all carbon steel, so it’s easy to sharpen on a whetstone and holds its edge well. On the other hand, it’s susceptible to rust, so it needs to be dried after each use and periodically wiped down with mineral oil. Given its price point, this nakiri is perfect for a cook who wants to experiment with specialty Japanese knives or with caring for a non–stainless steel blade.

Precision Coffee Maker

While you can get it brewing with just the push of a button, the Breville offers layer upon layer of fine-tuned control for the coffee geek who wants to tweak brew variables. Finishing near the top of our taste tests, this spendy machine allows you to control brew-water temperature and time and the blooming phase. It can also make cold brew, and it’s compatible with popular pourover devices like the Hario V60 and Kalita Wave.

Terra Cotta Cazuela

Daniel’s owned these terra cotta dishes in several sizes for many years now. They’re attractive enough to go straight from the oven to the table, and versatile enough to be used as baking dishes for cooked foods or as serving dishes for snacks when you’re hosting guests.

Smuggler’s Cove

This remarkable book, from Martin and Rebecca Cate of San Francisco’s Smuggler’s Cove, traces the birth and evolution of exotic drinks and tiki bars—bars that embodied an American escapist fantasy. A lively exploration of our country’s drinking history (and the current tiki scene), it’s essential reading for rum lovers, offering the best categorization of the headspinning-ly diverse spirit that I’ve encountered. The Mai Tai recipe is great, too.

Liquid Intelligence

Dave Arnold (you might know of his bar, Booker and Dax in NYC) won’t just accept the common assumptions about cocktail technique—his mission in this excellent book is to dig into the science of how the very best drinks are made. If your dad is the inquisitive type, and likes to host cocktail hour at home, this is a must-read for him.

Chimney Starter

Lighter fluid is fun to play with, but it can impart an off flavor to your food. A chimney starter is faster, cleaner, more efficient, and better for the environment. It’s a tall metal cylinder with holes punched in it and a grate at the bottom for holding the charcoal. It works with the power of convection: When a lit newspaper is placed at the bottom, igniting the lowest coals, the hot air rises up, pulling fresh oxygen in through the vent holes and through the bottom. This constant supply of fresh oxygen, coupled with the fact that the metal efficiently reflects heat back toward the coals, means you require nothing more than a single piece of newspaper and a match to turn a full six quarts of coals into a roaring inferno within 20 minutes.

ThermoWorks ThermoPop

In the inexpensive-thermometer department, the ThermoPop is the new kid on the block, but he comes in an impressive package. An easy-to-read display rotates at the touch of a button, so you don’t have to twist your head to read it. It takes a few seconds longer to read temperatures than its big brother, the Thermapen, but it’s every bit as accurate.

Char-Griller Kamado Smoker

The Akorn is a double-walled, insulated steel egg that is much lighter and in some ways more durable than the popular Big Green Egg. It performs fairly close to traditional kamados at a fraction of the cost, so you can spend your saved bucks on getting some great meat.

Hands-Free Soap Dispenser

Messy cooks—or germaphobes—will love this easy-to-use soap dispenser. Unlike some other models that have finicky settings, this Simple Human dispenser changes how much soap you get based on where your hands are: Keep them up high for just the right amount to wash your hands, or move them lower for enough to clean a few dinner plates.

High West Barreled Manhattan

A premixed 2:1 rye-vermouth Manhattan with a few dashes of bitters, this stuff spends three months aging in used rye barrels, which integrates the flavors and adds a touch of woody character to the drink. Give it a quick stir over ice for chill and dilution, spray an orange twist on top, and you’ve got a drink worthy of any cocktail bar—no barrel required.

Joule Sous Vide Circulator

The ChefSteps Joule is the smallest circulator on the market. It’s sleek, compact design fits in a drawer and it heats quickly and accurately. It has the advantage of the ChefSteps community and legacy content built into its app, though its one downside is that it requires a smartphone or tablet along with a registered account to operate.

Ceramic Sangria Pitcher

This pitcher arrives sangria-ready. The pinched spout is a genius detail that keeps all the fruit and ice from splashing into your glass, and when it’s not filled with sangria, it can be used as a vase. We love a two-fer!

Magimix 14-Cup Food Processor

The Magimix impressed us with each slicing, chopping, grating, and puréeing test we tossed at it, especially with pizza dough, which it combined so well that no additional kneading was required.

Blackstone Pizza Oven

The Blackstone is the oven of choice for high-output, rapid cooking, as it takes very little time to preheat and recover, pumping out pie after pie at a nonstop clip. Users who are comfortable making frequent mechanical repairs and adjustments, and who care more about speed than about versatility and aesthetics, will be happy with this one.

MAC Professional Santoku Knife

This santoku from MAC’s professional line is an absolute pleasure to use, no matter the task. It’s lightweight, well balanced, sharp as can be, and comfortable to hold. It made perfect carrot cuts, broke down a chicken with ease, and filleted a whole fish as if it were a fish-shaped block of butter.

Granite Mortar and Pestle

With both parts made of rock-solid granite, the Thai mortar and pestle is (literally) a heavy hitter, and arguably the most versatile type of large mortar and pestle you can own. Its heft and weight, especially when combined with the stone-on-stone action that the all-granite build provides, make it ideal for one of its intended uses: making a Thai curry paste.

Iittala Essence Glasses

No matter what your father likes to drink, it’ll look good in these universal glasses from Iittala. They’re big enough to accommodate a 12-ounce beer, his favorite cocktail, or a monster pour of wine…because it’s Father’s Day, and he deserves it.

Pourover Coffee Brewer

There are enough coffee-brewing devices on the market to drive a person crazy, but it’s hard to beat a quality pourover brewer like this Japanese one. It’s compact and solid, making it ideal for home or the office, and it brews a mean cup of coffee. It claims to make two to four servings, but we find it’s perfect for a full 12-ounce single cup, too (note that you need these filters for it).

Digital Electric Gooseneck Kettle

This is the electric kettle of my coffee-delayed dreams. It has an elegant gooseneck spout that makes pouring a thin, controlled stream easy (very helpful for Chemex and other pourover coffee methods) and a base with controls that allow you to set a specific temperature and hold it there.

Recipe Journal

Trying to get your dad to finally write down all those family recipes? This sleek Moleskin journal will get him organized and become a precious family heirloom in the process.

Rancho Gordo Beans

A bean is a bean is a bean. Or is it? Once you go down the rabbit hole of eating quality dried beans (after they’re cooked, of course—raw dried beans aren’t so great), you’ll fall in love with their variety of flavors, textures, and colors. Some are starchy, some are nutty, some are earthy, and some are slightly sweet. Rancho Gordo is one company that sells some really cool ones to try. You won’t look at dried beans the same way again.

American Waffle Maker

The Breville produces crispy brown waffles the fastest and with the most consistent color of all the batches we tested, making it the best option if you prefer thinner waffles. Although it only makes one waffle at a time, it reheats and cooks rapidly, so you can crank out waffle after waffle with ease. The built in drip tray, non stick surface, and minimal design keeps clean up effortless.

Bamboo Steamer

Since I am now the best dad in the world, according to the bib I definitely did not buy my daughter, I get to pick something that I want for our Father’s Day gift guide, and I want several bamboo steamers for my wok. They are useful for steaming, particularly large-ish things, like a whole (if small) fish, like a porgy or a diminutive sea bass. They are super useful! Easy to clean! I want it! Buy me it!

Half Moon Orchard Gin

The New York–made gin is distilled from wheat and apples, resulting in a faint but perceptible dried-apple character alongside prominent juniper and cardamom—an exciting dimension that works especially well in cocktails.

Spaghetti con la Colatura Gift Box

One of our favorite recipes from the year thus far is Sasha’s spaghetti con la colatura di alici. Conveniently, Gustiamo is selling a gift box based on the building blocks of the dish: a bottle of colatura, a bottle of high-quality extra-virgin olive oil, and a box of pasta, for a tasty gift indeed.

All-Clad Immersion Blender

A high-speed hand blender is great for whipping up silky soups and purées, making emulsions like mayonnaise and Hollandaise, or smoothing out sauces, all right in the pot. No need to dirty up an extra blender jar!

Rice, Noodle, Fish

Warning: Reading this book might lead to the purchase of some very expensive plane tickets. The Roads & Kingdoms crew will get you hungry for a journey to Japan, for onigiri basted with chicken fat, juicy one-bite gyoza, milky-white tonkotsu ramen broth, and briny sea urchin. Is Japan the best place on earth to eat? This book will convince you that it is.

Louie Mueller’s Brisket

Brisket is Texas’s best-known contribution to barbecue culture, and though you can now get slow-smoked brisket in just about every major American city, you still need to go to the source to get brisket so good it will make you cry. But if you can’t make it to Texas, ordering Louie Mueller’s is the next best thing. The Muellers have been smoking the stuff since 1949. The key here? They ship the whole brisket, which means you get plenty of the critically important fatty half. Why is it critically important? Because we all know that fat IS flavor. Phone orders only: (512) 352-6206.

Pasta by Hand: A Collection of Italy’s Regional Hand-Shaped Pasta

No pasta machine? No problem. This book is devoted to the art of handcrafted Italian dumplings, from yeasty, spindle-shaped cecamariti to classic gnocchi to golden-brown parallelograms of deep-fried crescentine. If the adage “practice makes perfect” fills you with excitement rather than dread, this is the kind of book that will make you utterly determined to prevail.

Staub Heritage Baking Dish

It can be easy to brush off appearances as unimportant, but tableside presentation is a big part of a baking dish’s appeal. If you want excellent performance combined with a handsome and classic design that will look great on your holiday table (or on your Instagram account), Staub is your best bet. This heavyweight dish heats evenly in the oven at temperatures up to 575°F (300°C) and has great heat retention, keeping food hotter longer when you’re serving. The generous four-quart capacity is ideal for large roasts and extra-deep casseroles.

The Original Bear Paws Shredder Claws

In addition to making you look like Wolverine, shredder claws make quick work of pork butts (hello, pulled pork!), smoked chicken, smoked chuck roasts, and other meats, allowing you to tear the meat into shreds in no time. Sure, you could try doing it with forks, but you’d better have a lot of time on your hands.

Inexpensive Wire Grill Brush

Grill brushes come in all shapes, sizes, and styles, but for a tool that sees so much use, I find it hard to justify spending a huge amount of money. This simple, heavy-duty wire-style grill brush has served me well for years, and if it ever wears out, well, it’s cheap enough to replace.

George Dickel Barrel Select Tennessee Whiskey

Made from whiskeys averaging 10 to 12 years in age, this bottling is all vanilla and toffee in the aroma but spice and char on the finish. It’s sophisticated and eminently drinkable.

[Header photograph: Shutterstock]

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