HEADS UP - RAICHLEN

[Joan]

On till 5 PM today

 

[Brad Olson]

PBS Create is running a marathon of his shows this weekend.

 

[Brian_D]

I wonder what his budget is - he had 3 ranch kettles burning in the background - just as props! And every grill he uses looks new.

 

[Brad Olson]

One of today's episodes had some sort of cabinet-style smoker where the smoke wood went into a basket under the fire chamber and everything was electronically controlled...I'm not a gadget guy but that one did catch my attention!

 

[ChuckO]

Tomorrow's cook

 

[Joan]

Don't forget, he also uses Weber Grills.

 

[Joan]

Thanks Chuck, good thing I watched the video. The recipe in his book says cook for 1 to 1 1/2 hrs. and the video says 2 hrs.

 

[Steve Madden]

Tomorrow's cook

Those look REALLY GOOD! On the list to try soon.

 

[LMichaels]

Don't forget, he also uses Weber Grills.

Not anymore. Weber does not sponsor him anymore

 

[Joan]

There's always old re-runs. lol

 

[ChuckO]

One of the lines he "sells" is Memphis Grills. I've got 4, maybe 5 years left until I retire (probably TN) and a Memphis Grill will be my retirement gift to myself. They're pretty awesome

 

[Brad Olson]

One of today's episodes had some sort of cabinet-style smoker where the smoke wood went into a basket under the fire chamber and everything was electronically controlled...I'm not a gadget guy but that one did catch my attention!

Found it - looks like it's a Kalamazoo model:

Smoker Cabinets | Kalamazoo Outdoor Gourmet

We’ve redesigned the traditional gravity fed smoker, by creating a smoker cabinet. With it, we’ve brought competition-quality BBQ into the visually refined, stylish outdoor kitchen space.

kalamazoogourmet.com

Yikes...they start at over $12K!

 

[Timothy F. Lewis]

Found it - looks like it's a Kalamazoo model:

Smoker Cabinets | Kalamazoo Outdoor Gourmet

We’ve redesigned the traditional gravity fed smoker, by creating a smoker cabinet. With it, we’ve brought competition-quality BBQ into the visually refined, stylish outdoor kitchen space.

kalamazoogourmet.com

Yikes...they start at over $12K!

And the over head here is just ridiculously high!
A buddy used to work for them, they go through a lot of material!

 

[ChuckO]

Thanks Chuck, good thing I watched the video. The recipe in his book says cook for 1 to 1 1/2 hrs. and the video says 2 hrs.

But he never said at what temp, I'm guessing 300 degrees. Mine didn't turn out as pretty as his, but that's why he gets the big bucks and I get fat

Can't wait to put these on the WSM tonight

 

[Joan]

Chuck, right on, 300F, but remember, in the book he says cook for 1 to 1 1/2 hr. or until internal temp reaches 165 to 170F. Ohhh, like your plate.