We’re giving away 20 smokin’ prizes! We pulled our 12th winner yesterday. Tomorrow we’re pulling our 13th. Check out this incredible prize: KBQ C-60 There’s still time to enter 👉 promotions.amazingribs.com/2… #AmazingRibs20 #BBQGiveaway #KBQ

We’re turning 20! We’re giving 20 away smokin’ prizes! Our first winner will be pulled tomorrow! Check out this incredible prize: The #BroilKing Crown Pellet 400 Smoker!!! You can still enter the AmazingRibs.com 20th Anniversary Giveaway 👉 promotions.amazingribs.com/2…

🔥 It’s Our 20th Anniversary — And You Get the Gifts! 🔥 To celebrate 20 years of smokin’ science, myth busting, and badass BBQ… We’re giving away 20 incredible prizes from some of our favorite brands. Enter now for your chance to win. 👉 amazingribs.com/20thannivers… to enter.

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We have a full-time Grill tester at AmazingRibs.com and when he is done testing, we give them to fire stations, police departments, and shelters. But occasionally I get one and my deck is a rotating menagerie of grills and smokers. I am cooking usually for just two people. I probably use my old-fashioned Weber kettle more than anything. I have the slow and sear insert for it, which I think is essential. The one thing it lacks is the ability to raise and lower the charcoal bed. But my Hasty Bake has that feature. I have the top-of-the-line model of course. But it is larger than I need for just two meals so I don’t use it as often as I use the kettle. I find I am using my Heston gas grill a lot lately because it has two powerful infrared burners that produces as much energy as charcoal and you can’t tell if a steak was cooked on it or charcoal because it is so enegerific. For smoking I have both extremes, pellets and logs. My Lang reverse flow stick burner produces championship quality meat, but the best tasting meat comes from my Karubecue. It is a brilliant design. But both require nurturing and if I’m in a hurry, I lean on my Fancy top-of-the-line Traeger. I also have a pit boss griddle with a ceramic coated surface that is almost nonstick and never rusts, but I just don’t use it very often. It is a pain to clean up and I prefer the flavor of flame. I also have an ooni Pizza oven that does restaurant quality pizza in under two minutes. and if you buy my new book the Meathead method coming out May 13 you will see how I use a charcoal chimney for grilling and wok cooking.

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Treat yourself with a membership to the ow.ly/y00U30sHS3B Pitmaster Club. Great benefits for the outdoor cook. ow.ly/GFpA30sHS3C

IT'S TIME!! Meathead is back with 'The Meathead Method,' a toolbox that teaches why and how to elevate all your cooking, outdoors and indoors. Pre-order a copy for yourself or the outdoor cooks on your gift list using the link below. amazon.com/dp/0063272849/?ta…

There is good science here about combustion

I have all kinds of fancy German and Japanese knives but I got to tell you the one I like the best is a 8-inch Rapala fileting knife that I bought at a sporting goods store for $20. Wicked sharp and flexible.

Combustion is the best wireless thermometer and the most expensive

My favorite smoker. Period.

And here is an unpaid plug for someone wanting to learn how to cook with logs. My two favorite backyard Smokers are the Karubecue and the Lang reverse flow models. If you have never seen a Karubecue go to AmazingRibs.com and search for our detailed review. An amazing and innovative design.

Wow. What a great tip.

The science of wood and smoke is smoke-in-the-eye-opening. Read about how they work ow.ly/A2sk30sxiMu