Grill lights are an essential accessory for evening parties, late night barbecuing, or for cold smoking. early and late in the heat of the summer. A bbq light can extend your craft well into
the wee hours, providing a day light appearance on your grill, if you select the right one.

Most are LED grill lights, and we think the Kuisiware Grill Light is the best value of the bunch; no wonder it’s a top seller on Amazon. With 10 LED lights in two separate containers, the Kuisiware will flood any grill area in pitch black conditions to create a fully workable area. This picture was taken at 11:45 PM, when I was doing some cold smoking in lower temperatures. The LED lights work great, and the light is fully adjustable, up and down, right to left.

The Kuisiware grill light is simple, and easy to adjust and operate. It has a single screw clamp that is designed to attach to a handle on a grill or bbq. It comes with batteries that are secured in a screw-locking battery box, with a small Phillips screwdriver provided. The on/off switch is touch-sensitive, and sensitive it is! Fortunately, it’s easy to get used to its apparent desire to turn on, and if you touch it by mistake, it’s equally easy to turn it off.

I had two areas of heartburn with this grill light. One was the screws for the battery box; the other was the clamp. The clamp, which is practically universal among the bbq grill lights, is designed for a handle attachment, and doesn’t close all the way down tight. That’s fine, except for a Weber Ketlle that doesn’t fit tight; the handles are on the top of the lid. Fortunately, the clamp screws down far enough that it’s super easy to slide the light on any part of the Weber metal surface and it holds just fine. But, when you want to close the lid, you have to remove the light first. It works fine on my Weber gasser and Pitts and Spits BBQ pit.

Not being one to post a review where I have questions without going to the source, I contacted the man who sent me the light to test, Raine Orallo, Sales Manager for Kuisiware products, and invited him to comment on my two concerns. He asked for a few days to talk to product development, and here were his responses:

Regarding your comments, i totally understand your frustration regarding the battery compartment. Other customers mentioned this, but the reasons for the screws are:

1. they keep the batteries safely inside, without the risk of them falling into the fire, while the light is attached to the handle. The covers that we see on remote controls, those would be a bit too risky.

2. The screws also keep the compartment tightly closed, so as little rain as possible can get in (preferably none at all).

Regarding the clamp, this is only the second time we heard about this issue, where the handle of the grill is too thin for the light’s clamp. Usually, most grills have full, round handles, and the clamp works fine.

We are working on coming up with a new model next month, so we will consider making the clamp close completely.

How many producers of a sub $30 item would take the time to respond like this?  Kuisiware is a small company with only a few products, and they are all low price items. I am not 100% satisfied due to the bitches above, but looking at other similar offerings, they nearly all have the same characteristics.

I don’t care much about the battery compartment; if I lose the screwdriver (I will), I , like most of you, have small tools that will handle it, if and when the batteries fail. As to the clamp, I have a simple hack. I cut down a paint mixing stick into two parts, keep them by the Weber Performer, and when I work at night I simply place them between the screw clamp and the bracket, and it works fine. As a practical matter, I don’t bother for short lighting intervals, as the light stays fixed fine on the Weber cover, and I don’t find taking it off inconvenient.

I use the hell out of this light, and I’ve never really thought I needed one. I honestly have held a flashlight in my mouth at nights, and this is SO much nicer and provides a far better flood light.

For a healthy discount on Amazon with free shipping, yes. Take it now

Some of the best sellers we like, some we don’t, and we’ll tell you that too.  Some have been reviewed, and we’ll hook you up to those pages. Sometimes we like a better alternative, and if so, we’ll tell you.

1.  Weber 741001 Silver One-Touch 22.5″ Kettle Grill

The classic Weber Kettle, a best seller for years. We love the design, but for the price range prefer the Premium model (#3 below) for the hinged grill and the one touch ash bucket. It’s worth $50 more.

2. Marsh Allen Cast Iron Hibachi Charcoal Grill

We love this cast iron, hibachi style grill for the quality and price. Perfect for
sportsmen, students, and those without room for a larger unit. Two adjustable grills. Only $35 too!

3.Weber Original Kettle Premium Charcoal Grill, 22-Inch

A GREAT buy if you can live without the gas lighter and work table offered in the
Performer (our favorite grill). Does everything else just the same. For $150 why buy any other charcoal grill?

4.Weber Smokey Joe Charcoal Grill

A mini Weber for $35? Why are you waiting? Perfect for tailgating, apartments, camping. Throw it in the car to show off your grilling skills to your friends. I would not be
without one.

5.Char-Broil 26,500 BTU 2-Burner Gas Grill

For under $100 you get a gas grill. For a temporary solution to outdoor cooking it’s hard to argue with the price point, but until Char-Broil improves its quality, we can’t recommend this one with anything but low expectations of longevity and functionality.

6.Weber Performer Deluxe Charcoal Grill

My hands down favorite charcoal grill under $1000. For around $400 you get the classic Weber 22″ kettle, a gas starter, a handy rest for the lid, a work table, charcoal storage, and a rack below. When we reviewed the Performer Platinum we called
it a Best Buy, but since then the Platinum price has gone up and the Deluxe is all you need.

7. Weber Q 1000 Propane Grill

Perfect compact, easy to use grill for singles and couples, tailgaters and campers, and for those with HOA restrictions against charcoal-fired grills.

The Q 1000 is a top seller 12 months of the year. It’s well under $200, it’s highly portable, has convenient push button ignition, and porcelain-coated cast iron grates that should last you at least 10 years before replacing them.

While we prefer food cooked over charcoal for a superior taste, we don’t always have the time nor the patience to mess with briquets. The Weber Q 1000 rules for the small, portable gassers.

8. Basic Weber Spirit Gas Grill

As I’ve said repeatedly on the site, I prefer to cook with charcoal or wood, but this year marks the 25th year I’ve owned this grill in a former model, and it is still in fine shape.

You’re going to spend between $400 -$550 depending on whether you choose black or stainless steel, 2 or three burners, and a side burner. My recommendation is to opt for the black, unless you just love cleaning stainless steel, and go for the three burners–it gives you some flexibility for cooking with one burner at lower temperatures.

There are other gas grill options on this list. They are included because they’re top sellers–not because we’re recommending them. Spend the money–get the Weber. It will last 5x as long as the cheap grills and they will look better on your deck, too.

9. Cuisinart Petit Gourmet Portable Gas Grill with VersaStand

We love Cuisanart’s entry into the portable grill market, as the brand carries a very good reputation, and this little dude is a standout, pun intended.

The cleaver Versastand allows you to use your Cuisanart as either a tabletop grill, OR a full height grill simply by extending the built in legs!

The price is right at under $135, but there’s a downside–it’s only a 5,500 btu unit and that can present problems if you’re grilling steaks or fish or anything requiring a very hot grill. For burgers, hot dogs, and general warming, it’s OK, but the lack of versatility might give us some pause on pulling the trigger on this one–opting for the more powerful, tabletop Weber Q 1000 above, for just a little more money.

10.Weber Go-Anywhere Gas Grill

I’ve had mine for about 20 years. I use it for overnight fishing trips and tailgating at the Niners. Well made, compact, easy to pack and carry. Love it.

Compare this to the Weber Smokey Joe–another perennial favorite and one I’ve owned for even longer than this one. The Smokey Joe is a charcoal grill, and when you’re tailgating or camping in wind or in areas where charcoal isn’t the best choice, the Weber Go-Anywhere is the ticket. Possibly the biggest advantage over almost any other portable gas grill is it folds up and seals itself, leaving the ash, food residue, and other unwelcome stuff inside the grill, not in your vehicle.

There’s model for $10 less, but with this one you get a stainless steel burner and
porcelain-coated steel grates. Don’t plan on grilling a thick rib-eye though–it’s only 6,500 btus. I’ve never had the desire for more, because I limit my fare when using this little guy to burgers, dogs, and even warming pre-prepared food.

Sure, food’s going to taste better with charcoal, but you will not find any small portable grill more convenient and easy to use than the Go-Anywhere.

Need A Smoker?

Here’s What They’re Buying This Year

These are the top selling BBQ smoker grills people are buying this year. Some smokers we like, and some we don’t, and we’ll tell you which ones are the best values.

1.Weber Smokey Joe Charcoal Grill

New entry to the Best Selling BBQ Smoker list, the Weber Smokey Joe is affordable, portable, and the perfect grill for singles, couples, campers, and tailgating parties. I’ve had mine for about 20 years and don’t camp or tailgate without it. For $40, you cannot find a better value in a compact, portable grill.

2. Weber Smokey Mountain Cooker 18-Inch Charcoal Smoker

We can’t heap enough praise on this Grand National Barbecue Championship Winner. Our hands down favorite smoker under $500 for beginners to pros. Read all about it in our review. It’s also on our Best Gifts for Grillers list–probably permanently.

3. Weber Smokey Mountain 22-Inch Charcoal Smoker

Big brother to the 18″ Weber Smoker Mountain, but with lots more grill area–equal to two 22″ Weber kettle grills. $100 more than the 18.5″. Handy if you have more than 20 hungry friends. Reviewed here, with the 18.5″ model.

4. A-Maze-n Tube Smoker with Apple BBQ Pellets

A smoker with a full pound of wood pellets for only $35? Yep, but there’s a catch, and that is that the A-Maze-N smoker doesn’t cook your food, but flavors it by allowing all wood pellets to infuse smoke before cooking at outside air temperatures.

I love this device, and included its big brother, a 5 x 8 tray, in our Best Gifts for Grillers list for 2015. What if you like your steaks seared, and grilled at a high temperature, but want some smoke flavor?  Simple. Put your steak on any grill without heat, light the A-Maze-N smoker near the steaks, and let it rip for 30-60 minutes. Now, grill your steak for that subtle smokey flavor you’ve been wanting. Smoke cheese, nuts, even vegetables without cooking. Highly recommended, and a brand new addition to the Top 10 list this year!

5 .Char-Broil Offset Smoker American Gourmet Grill

It’s tough for us to like much from Char-Broil, due to generally low quality, but the incredibly low sub $150 price point for an offset smoker, where you can use wood, charcoal, or both for cooking low and slow and grilling is too compelling to ignore. Offset smoker designs are our favorite because it’s easy to keep the temp down, and they hold lots of food too.

Foods cooked on an offset grill, especially for long periods of time, taste better than anything done on a gas grill, and this unit lets you smoke or grill, unlike a dedicated smoker. It’s not fancy, it’s not going to give you the longevity of a Weber, but for the price point it’s hard to go wrong, especially for beginning BBQers.

6. Dyna-Glo VerticalCharcoal Offset Smoker

My first wood fired dedicated smoker was a vertical smoker. The main advantage over the horizontal barrel smoker is they are much more compact, plus you can hang meats in them easier.

The Dyna-Glo vertical smoker will hold 100 lbs. of meat, and has six adjustable grates. They’re small though–12″ x 12″. That can present a problem for a larger turkey, and you’ll either have to hang your ribs or curl them up to fit the space.

Weighing in at 70 lbs., this unit is fairly heavy duty for an import. My main caution
would be that with vertical smokers you may find yourself rotating food between the grates during your cook, as the top grate position will be hotter than the bottom grate.

I have mixed feeling about vertical smokers; honestly, I would probably not get another, however if your space is tight and your capacity needs are large, for under $200 this one is worth a look.

7. Masterbuilt Digital Electric Smoker with Window and Bonus Pack

Masterbuilt’s newest release features a viewing window, a built in meat probe, and will smoke up to 275°. Masterbuilt is killing the competition with their smokers at great
price points. This one is $300, but it includes a cover and a recipe CD.

I used to have a tough time recommending Masterbuilt, but they heard the consumer complaints and have reacted with a far superior line than just a few years ago. If you want a smoker that will tell you when your meat is ready, and with plenty of capacity, give Masterbuilt a hard look. We are selling the hell out of these units this year, and so far not one complaint.

8. Masterbuilt Cold Smoking Kit for Masterbuilt Digital Smokers

This is an accessory for Masterbuilt digital smokers, and with temperatures as low as 100°, allows you to cold smoke (smoke flavor) meats, cheese, bacon, whatever you want to infuse with smoke.

Cold smoking is finally becoming more popular, as people realize that the risks
from food pathogens are minimized if you cold smoke for less than two hours, according to the USDA. It is a method I use mainly for cheese, nuts, fish, and steaks, and I have done it for over 20 years without incident. Once you learn how to cold smoke properly and safely, it may become a routine method, as it has with me.

At around $60 this is a great buy, because it utilizes the wood chip feeder in Masterbuilt’s digital smokers, and it is a great gift to include with a Masterbuilt digital smoker, or as a new accessory.  If it was much more, I’d say stick with the Amazen Smoker above that accomplishes the same thing for less money, however this is so convenient and easy to use that for a Masterbuilt owner, this is the stuff!

9. Bradley Digital 4-Rack Smoker

Bradley products aren’t what they used to be. For the $250-$300 price range, we can findbetter values. You need special wood chips (called pucks) for fuel too, and we don’t like to be locked into a manufacturer’s price controlled market. Save $100, and get only slightly lesser quality with the Masterbuilt Smoker without a window (like this Bradley).

10. Masterbuilt Electric Digital Smoker, Top Controller

A great price point for a full range electric smoker.  With a digitally controlled temperature range from 100° to 275° you can cold smoke, smoke flavor, or BBQ with this sub $200 unit. This is our top choice for an electric smoking unit in this price range, and recommended in our Top 10 Gifts for Grillers 2015 list.

Guide to Buying A Barbecue Smoker

We receive a LOT of email from frustrated shoppers, asking for recommendations on smokers. We answer all emails, and are glad to help. The first question is always, “tell me what you plan to smoke.”

“Smoking” and “Barbecuing” are often used interchangeably, and although confusing that’s our American vernacular. To me, “smoking” is smoke flavoring, like for smoked salmon or jerky, and those are at temperatures from 150-185°F for hot smoking, and 80-100°F for cold smoking. Most beginners don’t cold smoke, and there are certainly risks with that process, but nearly everyone wants to be able to smoke some salmon, shad, trout, or do some jerky. For smoke flavoring an electric unit is the best choice.   You have more control than with charcoal or gas, and it’s easy and inexpensive.

“Barbecuing” is low and slow cooking, from 225-275°F and for that charcoal or wood is always the best choice. You get flavor and flexibility in process and it’s much less expensive than gas.

So, what to do?  My opinion is you need two separate units–one for smoke flavoring, and one for barbecuing, unless you want to drop around $800 on a pellet grill, like the Traeger. If you’re only going to do some occasional salmon or jerky and don’t mind a fixed temperature of 165°F which is fine for most smoke flavoring and drying, then here’s a unit I’ll always recommend, although it never makes the top seller list on Amazon. I grew up with it in Oregon, and it’s still hard to find a back porch without one there. It called the Little Chief Front Load Smoker. It will cost you less than one fifty hundred bucks, and will hold up to 50 lbs. of meat. Trust me?  This is all you need for a fixed temperature smoker, although the new digitally controlled Masterbuilts are more flexible. It’s a simple sheet aluminum box with a heating element and will last you until it gets so nasty with residue you didn’t clean (guilty here!) that you’ll pitch it in 10-15 years and get another.

Keep in touch, and good ‘que to all!

UPDATED 8-26-2015. Our best gifts for grillers brings back a few long time favorites, and a few new entries made the gift list too.  Father’s Day, Christmas, birthday, or just an unexpected treat, these are guaranteed to please.

1. Super Fast Lavatools Digital Thermometer

Lavatools has come on strong this year, challenging the speed and accuracy of similar
products costing up to three times as much. For about $25, you get an instrument that gives you readings in 4 seconds and at less than one degree variance in accuracy. It’s splashproof, comes with a refrigerator magnet, and looks cool too!

It’s about twice the price of my favorite basic Taylor digital thermo detailed in our  review on digital thermometers, but tests with our thermocoupler show the Taylor is accurate within two degrees and it does take longer to read–up to 10 seconds. If you want a little more precision and much faster readings, we like this import and think you will too. Super Fast Lavatools Digital Thermometer

2. Weber Smokey Mountain (WSM) Charcoal Smoker

Likely to be a permanent fixture on our annual gift list (until something better comes along), I want this smoker. I have six barbecues, smokers, and grills, but I started cooking on a similar unit, cooked for 20 people on it many times, and I loved the simplicity, portability, and flexibility of the vertical design. See our detailed review of the WSM here.

The WSM is at home in the back yard, or taking Grand National Championships at KCBS contests. That’s right–the WSM has taken the top dog award in BBQ competitions.

It’s a charcoal unit, which is what’s allowed in competitions, and it’s what dad or mom needs to turn out championship quality BBQ in your back yard. This is a dedicated barbecue. You can’t grill steaks or burgers, but you can get the aroma of a brisket or tri-tip smoking to tenderness all day. It’s custom made for ribs, and it will make a family sized turkey the centerpoint of conversation for the holidays. A great bonus is the online forums with rabid WSM users, who are more than willing to help a beginner, or swap secrets with their 20,000 closest online friends.

The 18″ size is adequate for most people, but if putting out food for more than 20 or so is in your future, there’s a 22″ model. Remember, these sizes are times 2 as there are two grill plates in the WSM. I had the 18″ and it was fine most of the time. The 22″ is like having two Weber Kettles.

Make any griller happy with a WSM–and you’ll love what your gift does for the dinner table too. Weber Smokey Mountain Cooker Charcoal Smoker

3. The Best BBQ Gloves on the Planet

Our top selling item for four six years running is truly a “man glove,” and we like them so much our review calls them The Best BBQ Gloves on the Planet.

You’ll find them used in chemical plants, commercial food service, and in barbecue competitions. They’re not pretty, but you can pick up any food, even move hot coals, and use them while slicing or pulling piping hot roasts.

After a day of barbecuing, you can simply put the greasy gloves in the dishwasher. They’ll come out like new. The Neoprene coating will last for years, and they’re lined inside too. Don’t settle for anything less than our favorite barbecue gloves–and you don’t need to spend much money either. The Ansell Neox Fully Coated Neoprene Glove

4. Weber Performer Deluxe Charcoal Grill

Our top selling grill , which we have reviewed in detail and called it a Best Buy, has been a personal favorite for years. It’s very portable, has a good work area, and best of all has a built-in gas lighter, making charcoal grilling almost as easy as using a gas grill.

But, when we discovered that the Performer also doubles as a smoker, and published a step-by-step guide how to turn out world class ribs on this Weber grill, our sales went to the next level, and for good reason. For under $400 with our recommended accessories (see the review), you can grill steaks and burgers Saturday for the kids and family, and serve the best baby backs ever to your salivating friends on Sunday.

It’s one of Weber’s finest products, and if your budget allows one, the Performer is our clear #1 choice for an all around barbecue grill. Colors available in black, green, and blue. Weber Performer Deluxe Charcoal Grill

5. Amazen Pellet Smoker 5×8 with Hickory BBQ Pellets

While we previously recommended the $66 Smokenator for smoking at temps from 200° -225° to turn any 18″ or 22″ Weber grill into a smoker, we’ve found the $15 Weber Charcoal Briquet Holders as described in our guide to using the Weber grill as a smoker to be such a compelling and economical alternative, we’d rather have you save your money and get those.

The Amazen Smoker fills a void they don’t

What if I told you that you could add a beautiful smoke flavor to your steaks, poultry, and your ribs before you cooked them?  What if there was a product that would also smoke cheeses, nuts, even vegetables?  Would you be interested?

The Amazen Pellet Smoker does all of that for only $35!  Genius.

Just drop in some wood pellets (supplied), light them, and give it an hour to smoke at outside air temperature. Then, you cook your meats, or cool your cheese for the best smoke flavor ever! One of our new favorites, and I think it will be one of yours too!

6. Maverick ET-732 Remote Bbq Smoker Thermometer

Although I’ve had faint praise for Maverick digital thermometers over the years due to ongoing probe problems, they finally got it right with the ET732. Not only does it monitor internal meat temperature, it lets you know if your barbecue or grill temperature exceeds your upper and lower limits.

The remote system works up to 300′ away from your grill or barbecue. Dad can set it and get on with those honey-do’s without worrying about the grill or meat temperature. The remote will beep if the ranges are exceeded, and both internal food and grill temperatures are always displayed.

The Maverick ET732 is now something we can recommend strongly, evidenced by three years of hard use without one glitch. The analog temperature gauges that come with even the better grills and barbecues (including Webers) can be 20-30 degrees off the actual grill temperature, and when barbecuing, that difference can ruin a meal for everyone. About $60, and worth every penny.Maverick ET732 Long Range Wireless Dual 2 Probe BBQ Smoker Meat Thermometer Set

7. Lodge Cast-Iron Reversible Grill/Griddle

To get cast iron grills today, you’re in high end territory. Cast iron holds heat and distributes it better than any other material, but you do have to maintain it–it’s not hard. You can tell the difference when you taste your steaks, fish, even chicken that have been cooked on cast iron, and now Lodge, the remaining American foundary making cast iron outdoor cooking products, has an economical and strikingly high-quality, pre-seasoned alternative to the massive and heavy full cast iron grates.

The Lodge Cast-Iron Reversible Grill/Griddle fits nearly any gas or charcoal grill. I’ve measured the output on my Weber gasser with the stock grates and the Lodge cast iron grates; the Lodge heats up at least another 50°F over the Weber. I always use my Lodge cast iron when grilling on the gasser or Weber Performer, because I can truly taste the difference. Also, it’s definitely a man thing

8. The Last Brush (you may ever buy) Grill Cleaning Brush

Story time. A couple of years ago, I get a call from Kevin Moore, who had just started manufacturing his Last Brush–named so because this all business tool will last 10-15 years or longer. He told me it’s industrial quality with a long handle, and would I be interested in running some tests on it?  Sure, why not. And I did, and I liked it a lot, and did a fairly complete review on it.

Knowing bbq4dummies.com was the first major review he had, I was hoping to give him a good kick start. Didn’t happen. During the next ninety days, we sold….two. Thereafter, one a month was average.  2014 was a little better, but then came 2015. And oh man, did it, for The Last Brush. This is now one of our top sellers, and we sell dozens, sometimes hundreds of products each day. The Last Brush has been discovered! It’s a great brush, the one I use on my smoker pit when it’s hot or gets good and nasty after a few racks of ribs. It’s what I use to power scrub the Weber grills, too. With its 36″ handle, 1″ bristles, and 7″ head, this is a serious cleaning machine. And it’s only $30 shipped to your door. Seriously. Get it here: The Last Brush

9. The Complete Meat Cookbook

I have bookshelves full of grilling and barbecue cookbooks, but my recommended list is a short one. This one is always at the top.

The Complete Meat Cookbook focuses on every cut of meat imaginable. It teaches us what cuts to use for a desired outcome, how best to grill or barbecue them, and includes some fabulous recipes I’ve used and modified over the years.

It’s more than a reference book; this is a book to be read. It’s entertaining, easy to read and understand, and is truly the meat lovers bible. Highly recommended. The Complete Meat Cookbook

10. Masterbuilt Electric Digital Smoker

This is the first time a Masterbuilt product has hit this Top Ten list, however we’ve had this one on our Best Selling Smokers list for the last two years. With this new digital controller, which is next to set it and forget it, you set your cooking temperature from 100° – 275° and the Masterbuilt takes it from there, does its job, and will shut off automatically with the 0-24 hour timer.

What this means is you now have a device to cold smoke, smoke cook, and barbecue, all in one. While the Weber Smokey Mountain has traditionally been our best selling smoker,  for 2015 to date the Masterbuilt 30″ smoker is now outselling the Weber. Why? 1)price point, of course, 2) ease of use with no charcoal, and 3) a wider band of temperature range.

The Masterbuilt is a little lighter duty than the Weber, but most consumer electric smokers are; they don’t have to be as heavy as a grill because they don’t get as hot. For those who want to spend under $200 to do everything except grill at high temps, and especially for those who live where charcoal is prohibited, you should have this Masterbuilt Digitally Controlled Smoker on your deck for the season.

Top 10 Best Selling BBQ Smokers 2015

Do You Have Questions?

Sometimes it’s hard to know just the right gift, especially when you’re considering major items like grills or barbecues. If you’d like a personalized opinion or recommendation, just reach out to us through our Contact Form.

We get a fair amount of email with questions, but still can usually get back to you in 24 hours or less. We’re more than happy to help you so don’t be shy. The more detailed your question, the easier it will be for us to give you the best response.

Example: The majority of our questions are for recommendations for bbq grills to purchase. Let us know your budget and intended uses first–we’ll take it from there. If there’s something we don’t sell that we think is the best choice for you, we’ll give you that recommendation, regardless.

A good grill spatula is integral to your grilling, as it’s an extension of you arm and your cooking technique. A spatula that will easily handle fish, meat, poultry, and even pizza does not have to be expensive, but you have to know what features to look for.

1. A Long Handle and a Long Blade
You can’t use a traditional kitchen spatula for a grilling utensil, because both the handle and the blade are too short. A long handle keeps your hands from getting burned. A long blade expands your turning capability for larger foods.

2. A Thin Blade
Most BBQ spatulas are designed for eyewash, not utility. A hearty, thick squarish blade may look good, but it’s exactly the opposite of what works on a grill. A thin blade allows you to gently slide your spatula between the grill plate and the food to ensure it’s not sticking. A thin blade is less likely to tear flakey meats like fish. It has a little flex to it, allowing you to work your spatula with the precision of a surgeon.

Some reviewers have complained that this spatula is too flexible. I disagree for two reasons. One, you can’t have it both ways. Either you use a thicker blade and lose the capability to deftly work your spatula between the grill and the food, or you limit your weight capability slightly with a flexible blade. If the blade flexes too much for your liking, then it’s probably a good time to switch to tongs, like these. You don’t need anything fancy–these tongs are what I’ve used for years.

3. A Wood Handle
A wood handle not only looks and feels good; it insulates the grill heat from your hands. A plastic handle will get hot and may eventually melt, and a stainless steel handle may conduct heat. Wood is the best material.

I’ve found a terrific grill spatula that 1) meets all the above criteria, and 2) costs around $12. I seriously love this utensil, and strongly recommend you pick one up now. The quality is good, and the price is unbelievably low for the product. You get a full 21″ long, commercial grade, stainless steel thin blade spatula with a riveted wood handle for around $12.

Get more details and see the reviews on this 21″ long spatula

My only negative is there’s no hanging hook in the handle, but grill spatulas engineered for speed rarely have them . I simply drilled a small hole in the handle, and tied a loop with a leather shoelace I picked up from a fabric store for $.39.

This article was intended to show how to make Canadian Bacon, and we’ll tell you how. BUT….thanks to the USDA recent reductions on the safe  pork temperature, reducing it from 160°F to 145°F, we’ve discovered smoked pork loin–the precursor to Canadian Bacon–is absolutely killer as an entree, a side, or an appetizer.

Cured and smoked pork loin becomes Canadian Bacon (which isn’t Canadian at all) simply by frying it. And, as promised, we’ll give you that step, but you may prefer the simple cured and smoked pork loin. I mean, seriously, do you REALLY like Canadian Bacon that much?

Your answer may be a qualified “yes, because it’s lower fat than American strip bacon.”  Sure it is, because it’s made from pork loin, which is only a little more fat than chicken breasts, skin on. It’s a LOT less fat than our fabulous American style bacon, but skinless chicken breasts are MUCH less fat than any pork, except for pork tenderloin which I’ve pretty much given up on. It’s just too lean to get a great taste. I’ve got some vanilla beans curing in bourbon now–maybe that will help it with a long marinade. Absent those results, for super low fat, stick to skinless chicken breasts. For pretty low fat ,this smoked pork loin is the stuff. Read on.

I settled on a Canadian Bacon recipe suggested by Michael Ruhlman, author of the best book available covering the art of cooking with curing and smoking,Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated).

This particular recipe was actually on Ruhlman’s blog; a mixture of recipes and rants, and worth reading. I ended up doing some mods, most of which were reverting back to the curing brine used for our American style bacon, because it is, in my  not so humble opinion–perfect.  I also cut WAY back on the  Prague Powder #1 containing sodium nitrite. Ruhlman scares me the way he throws those quantities around. His suggested quantity of 2 tablespoons of cure for 2 to 4 pounds of pork loin is 6 to 12 times the USDA recommended maximum! This may be a misprint as his book recipes seems perfectly in line with good sodium nitrite practices. Keep it at 1/4 teaspoon per pound. Here’s my recipe:

Canadian Bacon Recipe

Ingredients

2 pound of pork loin, boneless
1 qt. water (1 cup boiling, 3 cups ice water )
2.5 tbs. sea salt, fine grain
1/2 tsp pink salt (Prague Powder #1)
3 tbs. brown sugar
2 tbs. molasses
2 cloves garlic, smashed
1 bay leaf
1 tsp Thyme
juice of 1/2 lemon
1 tsp Pickapeppa sauce
1 tsp black peppercorns, crushed with a skillet

Procedure

Curing Brine
Combine all ingredients except pork and water into a mixing bowl. Add 1 cup of boiling water, mix well to saturate the salt  and sugar. Add 3 cups of ice water. Stir in to bring the brine temperature down to around 40 degrees. Put the pork loin in a plastic Ziplock bag, pour in the contents of the mixing bowl. Smooth out the plastic bag to get as much air out as possible.

Set in a tray, and refrigerate for 3-4 days. Each day, turn the brining pork over, making sure it’s completely covered in brine. 72 hours after placing in the refrigerator, check the pork for firmness. If it’s still quite squishy, give it another 24 hours, but no longer.

When the initial curing is complete, remove the pork from the tray and bag. Discard the brine. Wash pork under a cold water rinse lightly, pat dry, and place on a rack over a tray in the refrigerator to dry for 12-24 hours, depending on your schedule.

Smoking Your Cured Pork
Use a dedicated smoker, a charcoal grill (see our instructions here for slow cooking on a Weber Performer), or a gas grill. Use 2-4 oz. of wood chunks or chips to add some smoke flavor. I prefer Hickory, and as that’s a strong wood I use only 2 oz. You can use more for lighter woods, such as apple or pecan or maple. These are all good choices.

Using the indirect smoking method, smoke between 200°F-225°F until the internal temperature is 145°F – 150°F. Double wrap in aluminum foil, and let it rest for one hour. It’s done, and ready to eat!

As stated before, I prefer stopping the process here, and downing thin slices of beautifully smoked and cured pork loin. Dip them in Dijon mustard, use in a sandwich, or cut the strips into smaller pieces for topping off a fresh garden salad. For Canadian Bacon, simply fry a few slices in a pan with a little cooking oil or bacon grease. You’ll find the flavor better than any Canadian Bacon you’ve purchased at the supermarket.

Want more details on bacon and smoking? Read our article about How to Make Bacon. It’s all there.

Thinking about buying a dedicated smoker? Start here. 

Got other ways to enjoy smoked pork loin?  Let us know below in the comments. Thanks!

Fans of the canned Ranch Style Beans will love this one, and find it to be a great improvement. It’s fairly easy, and a perfect side for anything barbecue. Use a slow cooker to make it even easier. I always keep at least a quart on hand, and eat them for lunch 3-5 days a week. I never tire of the taste.

The recipe below includes my tweaks with notes and some added ingredients, and is based on a great ranch style bean recipe from Homesicktexan.com.   I used a crock pot rather than a simmer on the range.

Cowboy ranch style beans (Serves 4-6)

Ingredients:
16 oz.package of dried pinto beans
Don’t use canned beans. Dried beans taste so much better and are more healthy due to no processing. 
6 ancho chiles, stems and seeds removed
I used anaheims, which were fine. She recommends using a 1/4 cup of chili powder as a substitute if you can’t find the chills. Find the chilis. The chili powder is OK but the visuals and extra taste are worth the hunt. 
6 cloves of garlic, minced
1 onion, diced
1-15 oz. can of diced tomatoes (or 2 medium-sized tomatoes)
I used fresh tomatoes from the garden, 3 Early Girls. I always try to use fresh tomatoes in recipes. It does taste better.
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
2 teaspoon cumin
1 teaspoon crushed rosemary
1/2 teaspoon oregano
1/4 cup water
4 cups of beef broth
 (32 oz. package)
Trader Joe’s Organic Beef Broth is lower fat, gluten free, and tastes better than the standard grocery store fare. Salt content is the same, and high, so you probably don’t need added salt unless your taster tells you so.
1/2 tsp. Wright’s liquid smoke
Dash of Sriracha sauce
Ground black pepper to taste

Procedure:

Soak the beans covered in water—either overnight or the quick soak method. Directions (if you need them) are on the bean package. I usually use the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.
Drain the soaked beans into a colander, and rinse with cold water.

If you chilis are dehydrated, cook them on each side in a frying pan for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated. Give them about 30 minutes.

Sautee the onions in olive oil until browned, then add the garlic and cook for another minute.

In a blender or processor, puree the cooked onions and garlic with the diced tomatoes, brown sugar, vinegar, paprika, cumin, oregano, rosemary, liquid smoke, water, and chiles until smooth. You can add a little water if necessary.

Add the pinto beans and beef broth to the crockpot, and stir in the pureed ingredients.

Set the crockpot to high, and wait until the beans come to a boil. Splash in a few drops of Sriracha Hot Sauce to taste, reduce the temperature to low, and let simmer, checking for doneness occasionally, for another two to three hours. When done, add some cracked pepper to taste.

Keeps in the refrigerator for a couple of weeks, but it probably won’t last that long. Serve as a side or entree.

Making authentic-tasting Char Siu on a charcoal or gas grill is easy, but you’ll need some special ingredients.

When we visited Portland’s Chinatown in the 50s and 60s, we always started every dinner with an order of Chinese BBQ pork. Properly enjoyed with some hot Chinese mustard and toasted sesame seeds,  Char Siu was always my favorite part of dinner. Decades later, I can still taste that barbecued pork.

That’s both fortunate and frustrating, because it is practically impossible to find any Char Siu approaching that quality today in my home base of Sacramento. Buffet heat lamps and Red Dye #5 have become unwelcome additions to this ancient recipe.

The reddish tint in a well done Char Siu isn’t from red dye, nor is it from barbecuing, because Chinese pork isn’t barbecued, nor is it properly soaked in food dye. The combination of ingredients, most of which are unique to Chinese cooking and not familiar to many of us, cause this reaction, manifested in taste, texture and color.

Having first experimented with pork belly when making bacon, I started craving authentic Char Siu. Most dishes called Char Siu today are simply pork belly treated with a paste loaded with red dye, or from the contents of a package that looks like this:

Further, some of the folks at my local Asian Mart were asking me why I was going to all the trouble to buy all the ingredients below, when I could just do what is tantamount to a shake ‘n bake with the above, which I learned is what most Chinese restaurants do today. I bought a package to study the ingredients, but I knew it wasn’t the real thing.

After pouring over numerous recipes, I chose one that had great reviews, and seemed authentic. It’s from New York Chef Mark Matsumoto. Although I changed it up a bit and prepared it differently, Chef Mark’s original recipe and article can be found here.

The only significant difference in my recipe is the addition of curing salt, Prague Powder #1. I wanted to ensure a great visual outcome, and the pink salt enhances the flavor and extends the product life.  A major departure, however, was preparation was on an outdoor grill, not in an oven.

Char Siu Ingredients and Recipe

One pound of pork belly, trimmed of the rind.
I have exhaustively covered selecting, buying, and trimming pork belly in my article on how to make bacon. If you haven’t worked with pork belly, I think you’ll find this a good read.

Char Siu Marinade


1/2 teaspoon 5 spice powder

2 tablespoons maltose (or honey)
I used honey

2 tablespoons Shaoxing cooking wine (or sherry)
Substitute Mirin if you can’t find Shaoxing
1 tablespoon hoisin sauce

1 tablespoon Thai chili sauce

1 tablespoon Chinese dark soy sauce
Chef Mark commented that this ingredient is very important, as the traditional Japanese (like Kikkomans) soy sauce is much thinner. I prefer Chinese or Hawaiian soy sauce always in cooking anyway, and substituting Japanese soy sauce will affect the taste and is not recommended.

1 tablespoon kiwi, pureed

2 teaspoons oyster sauce

2 cloves garlic, grated
1/4 tsp Prague Powder #1
The USDA formula is 1/4 teaspoon per pound of meat. Do NOT exceed this amount. Prague Powder contains sodium nitrite which is lethal in large quantities. This amount is very safe.

Mix the marinade ingredients together in a mixing bowl.You don’t need to boil it–they mix nicely as is. Place the pork belly in a plastic Ziplock bag. pour in the marinade, and push out as much air as possible so the meat is completely covered by the marinade.

Refrigerate in a dish or tray, so if the bag leaks the marinade will not contaminate other foods, for 72 hours, give or take a few hours depending on your schedule. Each day, turn the bag over, massaging the pork to help the marinade penetrate. When the pork feels quite firm to the touch, and if 72 hours have passed, it’s cured and ready. If not, give it another day and check again.

Don’t let it go much longer than four days. I was curing bacon at the same time which takes 7 days, and let the Char Siu go for the same time. A slight aftertaste told me I had let it cure a little too long–the acids from the ingredients had been working overtime.

Preparing the Char Siu for Cooking

Remove the pork from the bag. Do not rinse, just set aside. Pour the marinade into a pan, and bring to a rolling boil. Let it boil for not less than one minute, nor longer than two minutes. Chef Mark omitted this crucial step; I’m sure it was an oversight. NEVER use marinade that has had contact with uncooked meat without boiling first.

The original recipe calls for baking the pork in a pre-heated, 275 degree oven for an hour, or until the internal temperature of the pork reaches 160°F, then broiling while basting with the marinade until a char forms on top, then turning the pork over, and repeating the basting until that side shows some char. He recommends serving with rice or noodles.

Cooking Char Siu on a Charcoal or Gas Grill

I always prefer outside cooking, and wanted to add a slight charcoal flavor to the Char Siu. I set up my Weber Performer with a good supply of charcoal, and waited until the temperature was between 275°F and 300°F. A gas grill will work fine, adding some wood chips or chunks.

Place the pork as far away from the fire as possible, using the indirect cooking method. Add two chunks of a light wood for some smoke; apple is a good choice. I used alder which is also light, with a pleasant aroma. Use no more than 4 oz. of wood, and don’t use a strong wood such as hickory, oak, or mesquite.

Be sure to keep the grill temperature between 275° and 300°F, and check the internal temperature every 10 minutes or so after the first 30 minutes. Pork is now deemed safe to eat at 145°F, however I’d recommend letting it reach 150° internal temperature. It should take from 1-1.5 hours.

Now, brush on some marinade, turn the pork over so the brushed side is facing the grill, and place directly over the coals. Brush the top side, and check for a nice char on the bottom side by gently lifting the pork with tongs, brushing on marinade each time. Once you see a good char forming, turn the pork over, basting as needed, until both sides are slightly charred.

Double wrap the pork in foil, and let it cool for 30 minutes. Divide your Char Siu into several portions with a sharp knife. By using the curing salt, it will last up to 7 days refrigerated, and for several months vacuum sealed and frozen. Slices should be thin for serving, as shown in the picture.

Char Siu pairs well with a good lager ale. It can be served as an appetizer, with Chinese mustard and toasted sesame seeds as in the first picture, or over noodles or rice as Chef Mark recommends. You can also serve it chilled.

Making authentic Char Siu does take some prep work, and for me a lot of that was finding the ingredients in our huge Asian market. Don’t even think of trying your local Safeway; they won’t have most of the ingredients. Some have no English to identify them, so if you can’t read the label, take a look at the picture to the right, or ask someone at your local Asian store for help. I leaned on a couple of friendly customers who enjoyed walking around with me looking for just the right brands.

My Char Siu almost measured up to the great barbecue pork we had as kids in Portland.  It was certainly better than anything I’ve ever had since then.

Have fun with this! Let us know how you did in the comments below, and what modifications, if any, you made.

Inspired by this month’s issue of Cook’s Illustrated article on grilling corn, but not impressed with the recipes or convinced the procedures were the best, I threw together a few common ingredients to see what they would do to an ear of corn. It was truly a home run! Our family normally adds nothing to corn but salt and pepper, but this simple recipe might convince us–and you–of a better way to enjoy corn with your dinner on a beautiful summer evening.

Recipe for 3 ears of sweet white corn

2 tbs. butter, melted, with a  pinch of garlic powder
3 tbs. Heinz Chili Sauce
1 tsp. brown sugar
dash of Pickapeppa Sauce
Hickory smoke powder
Salt and fresh ground pepper

Combine the Chili Sauce, brown sugar, and Pickapeppa  in a small dish, refrigerate for one hour.

Grilling the Corn

Prepare your gas or charcoal grill, bringing it to a temperature of  500° –  600°F.

Brush the corn with a light coating of the garlic butter, and sprinkle on some hickory powder evenly. Place the ears directly over the hot coals. Grill until you can visibly see some char marks. This step is to kick start the Maillard Reaction to get the enzymes in the corn activated–and to greatly enhance the final taste.

This process should take about 10 minutes. Roll the corn 90° every few minutes to get an even char coating. Oh!  Almost forget–yes it will POP. After all, it’s corn under direct heat.

When you’re happy with the char marks, you’re ready to pull the corn and add the sweet chili sauce. You’ll need some aluminum foil.

Place each ear on about a 15″ x 12″ sheet of foil. Brush on more butter, then the sweet chile sauce. Then grind some sea salt and fresh ground pepper over the corn to taste. Roll the ear up in the foil tightly, crimping the ends, and replace on the grill, but this time away from the fire. This is the flavoring and cooking stage. Allow the corn to cook sealed in foil for 20-30 minutes.

Using tongs, carefully remove the corn from the grill, and unwrap each ear. You will smell the aroma–it’s subtle but tantalizing. It will have some mild heat, a little sweet, and a hint of smoke. We served it with some grass fed ground beef from our local Lucky Dog Ranch, and sliced garden tomatoes in balsamic vinegar and olive oil,topped with some local garlic jack cheese from Spring Hill Cheese. I don’t know any better and reasonably healthy summer dinner.

Let us know what you think, and any mods you did to improve!

Resources

Hickory powder is similar to liquid smoke in powder form. I prefer Wrights Liquid Smoke in brines and marinades as it’s very concentrated and produces a definite smoke flavor. For direct application to meats and vegetables, however, I strongly prefer powdered smoke. It’s much less concentrated and easier to control the degree of smoke flavor. I think the flavor is more mellow than liquid smoke, and prefer it, overall. It’s closer to the real thing than liquid smoke.

I get mine from Great American Spices. They have a flat shipping rate of $5.99, so try to order a few more spices to bring the net cost down. I try to buy most spices in small quantities to keep them fresh, and everything I’ve received from Great American Spices has had a great nose and appears to be very fresh. They have many items you can’t find locally, or on Amazon, at least at competitive prices with shipping. I recommend adding on the worcestershire powder and charcoal seasoning, and the smoked hickory salt if you don’t want to smoke your own.

Pickapeppa Sauce is one of my secrets, and I use it in many of the recipes you’ll find on the site. I’ve never seen anyone else list it for ingredients. It’s similar to worcestershire sauce, but it’s less vinegar-y and has lots of citrus. Plus, it’s wood barrel aged. It comes from Jamaica, and has been made there for over 90 years. It comes in one size–a 5 oz. bottle– and it’s not inexpensive. The best deal is probably at your local grocery store in the sauces and condiments section. Amazon has it, but it’s not a good buy there. I’d strongly encourage you to pick up a bottle and try it. It’s also an important ingredient in my OHY Barbecue Sauce.

Lucky Dog Ranch in Dixon, CA sells only at local farmer’s markets, unfortunately, as they are a great resource with a top quality product. I paid $5 pp for 5 lbs. of ground beef, which they claim is only chuck and sirloin, and only about 10% fat. Plus, it’s dry aged 20-28 days.

Although I haven’t done a proper  pre-cook and post-cook scales-based test yet, it’s clear that the net yield (the finished burger on your plate) is much greater than from conventional 20% fat ground beef  (with undisclosed meat cuts) that goes for $3.50 per pound locally. Consequently, the cost differential is less than the $1.50 per pound premium we pay; it may be close to the same for the net yield as the shrinkage is minimal with grass fed beef. A 1/3rd pound burger, weighed pre-cook,  is plenty for a meal.  That means three of us can eat for $5 per meal. We rarely use a bun for these burgers–the taste is so great we don’t need the additional condiments.

Spring Hill Jersey Cheese in Petaluma, CA sells at farmer’s markets and has an online store, too. I did a test purchase and I came up with $6 for cheese and $30 for shipping!  This is a new resource for us, and I’m impressed, but I think I’ll stick to the farmer’s markets!

Look around your area for farmers markets–they can be a wonderful venue for picking up super fresh local meats, cheeses, veggies and fruits. You might have to try a few organic beef producers to find one you like, but if you find the right one I think you’ll be joining me as a big fan. It just tastes better and has much less fat. I infuse a little bacon fat from my homemade bacon that adds a beautiful hint of hickory smoke and a little juice. Grass fed beef can be a bit dry.

Making your own bacon is easy when you have the step-by-step instructions. Your artisan bacon will taste completely different than any grocery store bacon you’ve even tasted before, and at least ten times as good!

What You Need to Know About Bacon

Bacon is cured pork that, depending on the country and type of outcome desired, comes from the back, sides, or belly of the pig. In the United States we usually favor the fattier pork belly. Curing comes from extended soaking or dry treatment in salt and other agents that act to preserve, reduce contamination from pathogenic bacteria, and enhance the flavor of the meat.

Buying the Pork

Finding a pork belly can be challenging if you don’t live in an area with either a good butcher shop, or an Asian food market. You don’t need to buy a full belly. A full pork belly weighs around 12 lbs. You can easily buy a half belly, or in some cases as little as a pound. My first run at bacon was with a pound I bought from our local butcher. My second round was with a half belly that weighed 5.5 lbs before trimming. After I removed the rind and trimmed the fat, the net weight was 4.2 lbs.

Prices vary. I paid $4.49 pp for my first pound. When I bought a half belly I paid $3.99 pp. Our local Asian market gets $4.49 pp for a half belly. Budget $4.00 – $4.50 per pound, but you may find it for less, especially if you buy a half a belly or more.

Pork bellies can be purchased online, but the prices are crazy high–$10 pp or more plus shipping. Good quality artisan bacon cured, smoked, and ready to fry will run you around $20 per pound. You need to make your own, but you might have to make a few calls to find a retailer that carries it, or is willing to bring some in for you. If you have to purchase a whole belly, do it. You will use it faster than you think. If you find a good source, let us know below in the comment section.

My first belly was fresh, as they had just received a case. The butcher cut out the “center meat” and sold me a pound. Knowing what I do now, I would not accept that again. The center meat can be very fatty, though not always. I had at least 40% waste on that pound. The half belly I subsequently purchased was frozen. It was from the same butcher, and he told me they immediately process and freeze when they come in. There was no difference in taste or texture between the fresh and frozen bellies; the difference was the half belly had much less fat and more meat. The first picture of the sliced bacon is from that half belly. By the way, those slices had not been cooked yet. Did it fool you?

Don’t buy raw pork and let it sit around. It decays quickly. You should be ready to start processing the day or the day after you buy your pork belly.

Ingredients and Equipment Needed

-Pork belly
-Kosher or fine grain sea salt
-Ground pepper
-Brown sugar
-Maple syrup
-Curing salt
-Molasses
-Pickapeppa Sauce
-a food or postal scale
-2 sharp knives, one with a serrated edge

There are several recipes on the Internet, and the basics don’t vary much.  I took a little from several sites, and put together my own. It was just one of those times where your best guess turned out better than ever imagined.

I would recommend trying this exact recipe first,  as it is proven to work, with a spectacular taste. After a few cooks, feel free to experiment, but NOT with the proportions of salt or pink salt.

The proportions in this recipe are linear, meaning you can take the one pound recipe below and multiply each ingredient by the actual weight. For example, our recipe calls for 1/4 teaspoon of pink curing salt per pound of pork belly. DO NOT EXCEED THIS AMOUNT PER POUND. For three pounds, you would use 3/4 teaspoons, and even these quantities are slightly greater than the Prague Powder #1 instructions, which are 1 teaspoon per 5 lbs. of meat.

About Pink Salt and Sodium Nitrite

Pink salt is not naturally pink. It is colored so you’ll know it contains sodium nitrite, which is toxic to humans in large quantities. It’s very important not to exceed the 1/4 tsp per pound proportion (for Prague Powder #1), as this is a very safe quantity.

Some people prefer not to use sodium nitrite in their cooking. Is it mandatory for curing bacon? No, but eliminating it will decrease the effectiveness of the decontamination process, your finished product will not last as long, your bacon will be brown rather than a deep red, and the taste may change slightly and be a little lackluster.

I recommend using Prague Powder #1 for this recipe. This mixture of sodium nitrite and salt does not contain sodium nitrate. You can use other curing agents like Morton’s Tenderquick, but you’ll have to adjust the added salt, as TQ contains a lot of it, along with sodium nitrate. In general, Prague Powder #2, which is used for long cure periods where the meat will not be cooked (like many sausages) has the same ounces per pound recommendation as Prague #1. Morton Salt has several curing products, including the popular Tenderquick, also used for short cures , and the recommended ounces per pound varies by the product and meat being cured.  I use curing salt for a lot of my smoking, and I use whatever the recipe calls for. Converting is too risky, in my opinion. Most recipes either call for Prague Powder #1, Prague Powder #2, or Tenderquick.

Please double and triple check the recommended proportions of curing salt before using. Check the manufacturer’s site if possible. I believe my information is correct, but am seriously appalled at some very popular barbecue and cured food sites and top selling books that recommend quantities of curing salt that are double to quadruple over the manufacturer’s recommendations.  Be safe and be smart. Do not exceed the manufacturer’s recommendations (which are the same as the USDA limits)  for these potentially toxic curing agents, and if you see an error here, or any site, please alert the author.

Finding Prague Powder #1 locally may also be a challenge, but it’s likely that your butcher shop or Asian market will have some. If they have a substitute, it’s imperative that you know the percentage of both sodium nitrite and salt. Prague #1 contains 6% sodium nitrite and 94% table salt. Making adjustments with different percentages is risky, so be careful if you do. You do not want any more sodium nitrate than is safe for you, and you don’t want to ruin your bacon by over salting.

You can buy Prague Powder#1 on line. Amazon has 4 oz. for a little over $10. That will cure 100 lbs. of meat! It does last though if you keep it dry. I bought one ounce from American Spices for not much, and they have a flat shipping rate of $5.99. If you’re buying a few spices that’s your best deal. If you’re buying only the Prague #1, and cannot find it locally, then Amazon is fine. If your butcher doesn’t have any, try your local Asian market.

Preparation of the Pork Belly for Curing

This is the most difficult part, as the tough rind should be removed prior to curing. Some leave it on, as it’s easier to remove after the smoking, but you will not get the full penetration of the brine nor the smoke if you don’t remove it now. If you buy a full belly fresh, you can ask your butcher to remove it. You’ll have to pay for the weight with the skin on of course, but having it removed saves a lot of work.

You’ll need two knives–one a thin bladed sharp boning knife, and the second a fairly long knife with a serrated edge. You can do the process with the first, but the serrated blade makes it a lot easier.

Lay the belly out flat on a flat cutting board over some plastic wrap. Starting at a corner, grasp the rind with your non-dominant hand, and with the other carefully insert the boning knife blade between the rind and the meat. Cut into it until you have a couple of inches of rind separated from the meat, being careful not to cut too deep and cut away the meat with the rind.

Now, take the knife with the serrated blade, and as you’re gently pulling the rind back, use a sawing action to free it from the rest of the belly. Depending on the size of the belly you have, you may need to repeat this process with the other corners.

Eventually you will be able to remove the entire rind. Although I didn’t keep mine, you can use it to make pork cracklings–you’ve seen them by the chips in the grocery store. There are recipes on the net if you’re interested.
Now, look for deep pockets of fat in the remaining belly. If they’re at the edges, cut them out and either discard or liquify with heat to make some tasty bacon fat you can use for burgers, on some salads, or for cooking vegetables.

Weighing Your Trimmed Pork Belly

It’s important to know the exact weight of the belly to be cured so you can use the proper amount and proportions of ingredients. The recipe below is for the meat after trimming. To my knowledge, there are no other recipes on the Internet that consider the weight reduction after trimming. Consequently, you can easily add too much sodium nitrite, putting yourself at risk, if you weigh and measure pre-trimming.

First, weigh the entire belly on your scales. If you have a half belly or more, you will probably want to divide it into one-two pound batches so you can use some now,  and freeze some after smoking.

After you have the weight, eyeball the proportions you want and cut the belly accordingly. I had a net 4.2 pound belly, and I cut it into four roughly equal one pound sections. Two I used for bacon and two I used for Barbecued Chinese Pork (Char Siu), which calls for an entirely different cure.

Wet Brine Recipe for 1 Pound of Pork Belly for Bacon

• 1 pound of pork belly after trimming
• 
1 1/2 teaspoons kosher salt or fine grain seal salt
• 
1/4 teaspoon Prague Powder #1
• 1 1/2 teaspoons fresh ground black pepper (use a pepper mill–you WILL taste the difference)
• 1 tablespoon brown sugar (dark is better)
• 3 tablespoon Maple syrup
• 1 tbl. molasses
• 1/2 tsp Pickapeppa Sauce (sub Worcestershire Sauce if you can’t find it, but most chain grocers carry it)
• 1/3 cup water

Mix all ingredients (except the pork belly–duh) thoroughly with the water and set aside. Be sure all salts are fully saturated in the liquid. You may have to apply some heat–just pull it before it boils. I didn’t use heat.

There are ongoing debates about using a wet or dry brine. Wet brines are safer because you’re virtually guaranteed equal coverage of the meat. Dry brines which are rubbed on can cure unevenly. Stick with the wet brine for bacon.

Starting the Cure

Place each section of trimmed pork belly in food safe plastic bags,  and pour in the brine mixture you made from the above recipe. Be sure all pieces are thoroughly covered in the brine. I usually use two one pound sections per bag. Squeeze all the air you can out of the plastic bag, set in a tray so if the bag leaks the brine won’t drop on other food in your refrigerator.

The standard minimum cure time is 7 days per inch of thickness of the belly. You can let a 1″ thick belly go for 10 days if you like a sightly stronger flavor. I pulled mine after 7 days. Pork bellies do vary in thickness. If you buy a pork belly slab from a factory hog, the chances are it will be about 1″ thick, pre-cure. Curing will increase the thickness. However, if you are able to find a hog farm with organic feed, your pre-cured belly could be 3″ thick. Measure to be sure.

Each day, take the tray out of the refrigerator, and turn the bag(s) over so the meat resting on the tray is on the opposite side of the day before. Massage the pieces a little, and replace, making sure it’s all covered with the brining liquid.

Seven Days Later

After a week of curing, you now have bacon that is almost ready to be smoked. Remove it from the cure, and dispose of the cure. Wash the surface of each section of cured belly under cold water gently to rinse off any excess salt. Put the cured belly back in the refrigerator in a clean tray, uncovered. to let it dry and form a thin surface layer called a pellicle. This step is more important when smoking fish than bacon, but it will produce a nicer finish after smoking. Give it at least 3-4 hours to dry and form the pellicle.

Smoking Your Bacon

This is the last step, and it’s very easy. You can use a dedicated smoker, or a charcoal grill like the Weber Performer. You can use a gas grill too, but you need to keep the temperature low–225°F is ideal.

Choosing your wood is a personal choice. I am very partial to hickory, and it’s all I usually use with my dedicated Cookshack smoker or the Weber for pork or beef. We don’t have hickory in our region, so when using the large BBQ pit I usually use white oak.

Some people like apple wood for bacon. I don’t think it generates enough flavor, but if you want a very light smokey taste, that’s a good choice too.

In all cases, you want the internal temperature to be 145°- 150°F. Pork needs to be at 145°F to be safe to eat, but remember you’re going to fry or bake it before you eat it, so don’t let your smoking phase get over 150°F. I pull mine at 145°.

Smoking on a Dedicated Smoker

Prepare your smoker with at about 4 oz. of chunk wood, no more. Weigh it to be sure, because even an extra ounce of strong wood can make your bacon taste somewhat acrid. Place your bacon on the racks, set the temperature to 225° F, and walk away. Start checking the internal temp with a good digital thermometer like this one we recommended after about 45 minutes. Depending on your smoker and the outside environment, your bacon should reach the desired 145°F internal temp in about 1-1.5 hours.

Smoking on a Charcoal Grill

Prepare your fire as we instructed in this article on doing baby back ribs on a Weber. Once your kettle thermometer that you calibrated with an oven or grill thermometer to be certain it’s accurate, and if not, you know the variance, shows a temp of no more than 225°F, put on three or four chunks (not chips or sawdust) of wood, and place your bacon sections as far away from the fire as possible.

Keeping the temp  on a charcoal grill at 225° can be a challenge, especially during warm weather, so stick around close and monitor every few minutes. When your wood burns down, put more on until you have used 5-6 chunks of wood. The smoke from a Weber is less intense than from a closed smoker, but, to reiterate, too much smoke in a short time can create an acrid taste. Six chunks of smoking wood should be ample.

Start checking your internal temp after about 30 minutes. You want a minimum of one hour under smoke, so adjust your vents accordingly. We tell you how in the linked article above.

Once the internal temperature has reached 145°F, pull your bacon. After you’ve admired the beautiful brown and red tones, double wrap it in foil, and let it rest for at least 30 minutes to let the juices disperse and the smoke flavor mellow out some.

Slicing Your Bacon

If you don’t have a meat slicer, you’ll need a good cooks knife. Of all the knives I own, some very expensive, this Montana Cook’s Knife is my hands down, go-to favorite. Check out the price too! Mine is about 10 years old now and I use it every day. It feels great in my hand, and takes a razor sharp edge, too. Use something with a wide blade, as you want to make the slices as thin and even as possible. A meat slicer is a real benefit here, but a good sharp knife like this one will do. The bacon in the first picture was sliced by hand, using the Montana knife.

Slice all of your bacon, regardless of whether you’re going to use it or freeze it. For freezing, I wrap mine in bags of three slices, vacuum seal it with my FoodSaver , and freeze it immediately. It will be good for several months as it’s vacuum sealed,  and I can use as few or as many individual portions as I need, when I need it.

Cooking Your Bacon

Finally!  You probably don’t need to be told how to fry bacon, but I’m going to recommend you don’t.

For some reason, your home smoked bacon has two characteristics the  off the shelf production bacon does not. One, it’s not crunchy. I don’t like mine well done anyway, but if you do, you’re kind of out of luck unless you can time it perfectly without burning it. Two, it REALLY curls up BAD! The shrinkage is greater than you’re used to as well. For these reasons, I strongly recommend baking your bacon. Here’s how:

Preheat your oven to 350°. Line a cookie sheet with aluminum foil, and place a wire baking rack on top of the foil. Lay the bacon out evenly on the rack, and put the cookie sheet, rack, and bacon in the oven. Start checking in about 10 minutes. When it’s just short of the consistently you want, remove it from the oven. It will continue to cook for a couple of minutes and will be more done than when you pulled it.

You’re done, and ready to taste your artisan bacon! Brace yourself. You will freaking DIE, because it’s SO GOOD!

I’m going to give you an easy recipe that was given to me by my good friend Keather Kehoe. She’s an M.D., but thank God not a heart specialist, because with this recipe I’d suspect she had a life insurance policy on me if she was! Keather says to blame Thomas Keller, of French Laundry fame, for the original concept. This is about as unhealthy as it gets, but what-the-hell. It’s THAT good, and you’re not going to make it a habit. I need you to stick around as a reader too

Here’s the start. I posted this much to my personal Facebook page and Keather suggested I add a fried  egg. I did. It was absolutely, wildly, delicious. Just get some bread you like, slather on some mayo, add some fresh sliced tomatoes from your garden, lettuce if you like, some of your killer bacon, then a fried egg, broken and over.

Let us know what you think, and as always, post any questions or comments. Have fun amazing your friends too. I guarantee you they will offer you money to make some up for them!

Random Addenda

• I buy my sea salt at Dollar Tree. It’s $1 for 26oz. and it’s from Morton Salt. It’s really the only salt you’ll ever need
• Use 100% pure Maple Syrup. It’s too expensive at the grocery stores. I buy it from Costco or Sam’s Club. Grade A or B, doesn’t matter. Get B if it’s cheaper, because it’s a bit darker
• When you’re almost done slicing your bacon, you’ll have some leftovers. Use them to make lardons (and don’t go hick and say LAR-DONS–it’s LAR-doan. No S, Pierre) Throw them in a small bowl, and microwave them for about 90 seconds, and you’ll have the best bacon bits ever.
• Save the bacon grease. This is different than the swail from store bought bacon. Close to duck fat for great taste.
• Try dipping your bacon in chocolate.  No?  Just TRY it
• Grow your own tomatoes. Far superior to anything at the store.
• You may see some writing about how resting meat doesn’t improve the taste and allows juices to flow out. Ignore it. It most definitely does improve the taste, and the juices are actually retained, not lost, when resting. Here’s the science, if interested.I rest most pork, beef, and large poultry for one to two hours. 30 minutes is fine with this bacon.
• If you want to know about all different varieties of bacon, Wikipedia is your friend.
• Start making a Christmas list, and put a Foodsaver at the top if you don’t have one. It will pay for itself over time. Food lasts longer, tastes better, and you’ll cut way back on waste.
• As much we’re pleased with the Weber Performer as a low and slow BBQ cooker with some mods, please consider  getting a dedicated smoker. The Weber Smokey Mountain reviewed here is perfect for this recipe and most BBQ, and if you want to smoke flavor fish, nuts, jerky, and cheese, we like the Masterbuilt 30-Inch Electric Smokehouse.  I use a Cookshack smoker, but although they are top quality and made in the U.S,. they have become very expensive.