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Alarms
ThermaQ Kit 2-Channel Cooking Alarm
This is the alarm I use with ALL of my smokers. I also use a set of extra-long, water-proof needle probes on the Cajun Express Smoker because I need to enter an airtight smoking chamber through a pressure regulator filled with water. The basic probes that come with this kit are great for many smokers. Uses Type K probes.
Type K Mini Needle Probe 3.35 inch with 39 inch SST Braided Cable
This is the 39 inch long, needle probe used with the ThermaQ alarm I use with my Camp Chef Woodwind Pellet Smoker. This Type K probe will work with any ThermoWorks alarm that uses Type K probes. Most of the time I use two of these probes. I prefer needle probes because they can be used with delicate meats like chicken, fish, and ribs also.
Type K Water-Proof Needle Probe for Cajun Express Smoker
This is the 78 inch long, water-proof needle probe used with the ThermaQ alarm because I need to enter an airtight smoking chamber through a pressure regulator filled with water. This Type K probe will work with any ThermoWorks alarm that uses Type K probes. Be sure to select the 78 inch cable when ordering.
ChefAlarm
ChefAlarm includes unit, 6-inch Pro-Series High Temp Cooking Probe with 47-inch cable, SS Probe Clip, Padded Zip Wallet that neatly holds everything. Splash-proof design for commercial kitchens, uses Pro-Series High Temp Cooking Probes, adjustable high and low alarms, always-on Min & Max temperatures, adjustable volume to 92dB (4 settings), Includes count-down and count-up timer, big digits and a backlight. Available in 9 colors.
Grate Clip, Stainless-Steel
If you purchase an alarm kit, it may already come with one. Attach this stainless-steel grate clip to your smoker grate to monitor the internal temperature of smoker. Compatible with any Pro-Series probe (or Type K probes sized to 0.12″ diameter or smaller). I also use an aluminum foil ball small enough to fit inside the clip to help hold the probe in place if needed.
Thermometers
Thermapen ONE
This is the new generation Thermapen ONE with 1 second or less readings, accurate to +/- 0.5 F, five year warranty, foldaway thermocouple probe, patented auto-rotating display, use in either hand, motion-sensing sleep & wake modes, intelligent brighter backlight, comes in 10 colors, and display temps in F or C degrees. Worth every dime. Mine is red.
Thermapen Mk4
This is the new generation Thermapen Mk4 with 2-3 second readings, foldaway thermocouple probe, patented auto-rotating display, use in either hand, motion-sensing sleep & wake modes, intelligent backlight, waterproof to IP67, 3,000-hour battery life (AAA Battery), comes in 10 colors, and display temps in F or C degrees. Worth every dime. Mine is yellow.
Timers
TimeStick Trio
This is the timer I use. I track the total time the meat is in the smoker. The total time the meat is in the smoker AFTER the smoker target temperature is reached. And, the total time after I have removed the meat from the smoker (carryover cooking time). It counts up or down, magnetic back, and come with a neck lanyard. Simple to use. Mine is black however, it comes in 9 colors. White, yellow, green, red, blue, black, orange, pink, and purple.
TimeStack
I use the TimeStack to help create the perfect medium rare 1.5-2.0-inch-thick steak. Timer one-sear first side for 3 minutes. Timer two-sear second side for 3 minutes. Timer three- finish in the oven for 6 minutes at 375 F. Timer four- meat rest for 5 minutes. Adjustable volume for noisy kitchens, extra big and loud up to 100dB, splash-proof housing, record your own voice alarms, backlight for low light conditions, four independent displays, numeric keypad for quick alarm settings. Counts up or down. Comes in 9 colors. Mine is white.
OTHER TOOLS & EQUIPMENT
Checkered Chef Stainless Steel Pan and Rack 13 x 18
I use two sizes of these stainless steel pan and racks. This is the 13 x 18 inch size. I prefer these stainless steel pan and racks because they can handle the heat of the smoker better than aluminum and can go into the dishwasher. Placing the meat on these pan and racks in your kitchen significantly simplifies transfer to and from your smoker. I leave the meat on the pan and rack when placing into my smoker. These pans also fit nicely into my refrigerator.
Checkered Chef Stainless Steel Pan and Rack 9.5 x 13
I use two sizes of these stainless steel pan and racks. This is the 9.5 x 13 inch size. I prefer these stainless steel pan and racks because they can handle the heat of the smoker better than aluminum and can go into the dishwasher. Placing the meat on these pan and racks in your kitchen significantly simplifies transfer to and from your smoker. I leave the meat on the pan and rack when placing into my smoker. These pans also fit nicely into my refrigerator.
Meat-Everything You Need To Know by PAT LAFRIEDA
Every Pit Master knows that if you don’t start off with the best cut and grade of meat, your best smoking efforts will make little difference. Before your next smoking session, do some simple research and read up on the different types and grades of meat you are planning to smoke and you will learn what you need to know before selecting. I cannot recommend this valuable pre-smoking resource enough. Worth every penny, and can save you a fortune.
Meat Smoking And Smokehouse Design by Stanley Marianski
The sections on smokehouse design include over 200 construction diagrams and photos that cover most known methods: masonry, portable, wood, concrete, and drum smokers. After reading this book a reader will fully comprehend what can be expected of any particular smoker and how to build one that will conform to his individual needs. This book will benefit the serious smoker as well as the beginner.
Viper BBQ Sauce Spice Kits
I looked for years to discover a good BBQ Sauce until I tried the Viper Original Spicy BBQ Sauce Spice Kit. This BBQ Sauce is in a class all by itself and pit masters have won championships using it. Viper Sauce is unique because they do not use the chili oil in the process that is known for causing the “burn” instead of the great taste and heat of the chili itself. Several levels of heat to choose from. I recommend trying the Original Spicy Kit and adding your own ketchup and light brown sugar to make the best BBQ Sauce you ever tasted.
A-MAZE-N Pellet Tube Smoker 6-Inch
Used to hot smoke meats or cold smoke cheese and nuts in a charcoal or gas grill. Fill with wood pellets for up to two hours of smoke. Do not place directly above or adjacent to heat source or you may need to fabricate a small heat shield like a heavy-duty tin foil tray to protect it from direct heat. Use a propane torch to start one end on fire, turn off torch, then let flame burn for at least ten minutes before blowing out. Follow all manufacturer’s safety and use instructions for best results.
A-MAZE-N Pellet Tube Smoker 12-Inch
Used to hot smoke meats or cold smoke cheese and nuts in a charcoal or gas grill. Fill with wood pellets for up to four hours of smoke. Do not place directly above or adjacent to heat source or you may need to fabricate a small heat shield like a heavy-duty tin foil tray to protect it from direct heat. Use a propane torch to start one end on fire, turn off torch, then let flame burn for at least ten minutes before blowing out. Follow all manufacturer’s safety and use instructions for best results.
A-MAZE-N 12-Inch Tube Smoker Combo Pack with 1 lb bag each of Apple Blend, Cherry, Hickory and Mesquite Wood Pellets
Used to hot smoke meats or cold smoke cheese and nuts in a charcoal or gas grill. Fill with wood pellets for up to four hours of smoke. Do not place directly above or adjacent to heat source or you may need to fabricate a small heat shield like a heavy-duty tin foil tray to protect it from direct heat. Use a propane torch to start one end on fire, turn off torch, then let flame burn for at least ten minutes before blowing out. Follow all manufacturer’s safety and use instructions for best results.
A-MAZE-N Pellet Smoker
Used to hot smoke meats or cold smoke cheese and nuts in a charcoal or gas grill. Fill with wood pellets for up to four eleven of smoke. Do not place directly above or adjacent to heat source or you may need to fabricate a small heat shield like a heavy-duty tin foil tray to protect it from direct heat. Use a propane torch to start one end on fire, turn off torch, then let flame burn for at least ten minutes before blowing out. Follow all manufacturer’s safety and use instructions for best results.
A-MAZE-N Pellet Smoker Combo Pack with 1 lb bag each of Apple Blend, Cherry, Hickory and Mesquite Wood Pellets
Used to hot smoke meats or cold smoke cheese and nuts in a charcoal or gas grill. Fill with wood pellets for up to four eleven of smoke. Do not place directly above or adjacent to heat source or you may need to fabricate a small heat shield like a heavy-duty tin foil tray to protect it from direct heat. Use a propane torch to start one end on fire, turn off torch, then let flame burn for at least ten minutes before blowing out. Follow all manufacturer’s safety and use instructions for best results.
BEST SMOKER GRILLS & ACCESSORIES
Camp Chef Woodwind WiFi 24 Pellet Smoker with Sidekick and four meat temperature monitoring probes.
This is the 24 inch Pellet Smoker I use and recommend. I purchased mine with the optional Sidekick, a 28,000 BTU single cast-aluminum burner that includes a heavy cast iron removable griddle perfect for searing my favorite Tri Tip Roast. I prefer searing all sides first, then finishing in the smoker at 225 F until the meat internal temperature is 135 F for medium rare. Be sure to insert the temperature probe so the probe tip is at the center of the thickest part of the meat. The Camp Chef app will let you know when the meat is ready to be removed, so set it at 135 F for medium rare. Remove the meat, double wrap in foil, and let rest for ten minutes before slicing against the grain.
Camp Chef Woodwind WiFi 36 Pellet Smoker with Sidekick and four meat temperature monitoring probes.
This is the 36 inch version Pellet Smoker I recommend. Included is the optional Sidekick, a 28,000 BTU single cast-aluminum burner that includes a heavy cast iron removable griddle perfect for searing my favorite Tri Tip Roast. I prefer searing all sides first, then finishing in the smoker at 225 F until the meat internal temperature is 135 F for medium rare. Be sure to insert the temperature probe so the probe tip is at the center of the thickest part of the meat. The Camp Chef app will let you know when the meat is ready to be removed, so set it at 135 F for medium rare. Remove the meat, double wrap in foil, and let rest for ten minutes before slicing against the grain.
Camp Chef Woodwind WiFi 24 Pellet Smoker with Sear Box and four meat temperature monitoring probes.
This is the 24 inch Pellet Smoker I use and recommend. I purchased mine with the optional Sear Box, a 16,000 BTU single cast-aluminum burner that includes a heavy enamel coated cast iron removable grill perfect for searing my favorite steaks close to achieving 900 F. I prefer searing both sides first, then finishing in the smoker at 250 F until the meat internal temperature is 135 F for medium rare. Be sure to insert the temperature probe so the probe tip is at the center of the thickest part of the meat. The Camp Chef app will let you know when the meat is ready to be removed, so set it at 135 F for medium rare. Remove the meat, cover with foil, and let rest for five minutes before serving.
Camp Chef Woodwind WiFi 36 Pellet Smoker with Sear Box and four meat temperature monitoring probes.
This is the 36 inch version Pellet Smoker I recommend. Included is the optional Sear Box, a 16,000 BTU single cast-aluminum burner that includes a heavy enamel coated cast iron removable grill perfect for searing my favorite steaks close to achieving 900 F. I prefer searing both sides first, then finishing in the smoker at 250 F until the meat internal temperature is 135 F for medium rare. Be sure to insert the temperature probe so the probe tip is at the center of the thickest part of the meat. The Camp Chef app will let you know when the meat is ready to be removed, so set it at 135 F for medium rare. Remove the meat, cover with foil, and let rest for five minutes before serving.
Camp Chef Deluxe BBQ Grill Box-1 Burner
This optional accessory sits on top of the Sidekick, adding a cast iron grill to your smoker, perfect for searing or grilling your favorite steaks. I prefer to sear my steaks on each side first, then finish in the smoker at 250 F until the internal temperature is 135 F for medium rare. Remember to insert the temperature probe(s) so the tip of the probe is at the center of the thickest part of the steak. The Camp Chef App will let you know when the steaks are ready to be removed from the smoker, so set the App to 135 F for medium rare. Remove the steaks, cover with foil and let rest for five minutes before serving.
Camp Chef Pellet Grill Front Shelf 24
This shelf is a must have for your Woodwind 24. I cannot even imagine what I would do without it on mine. I use this shelf to place the tray of meat on while I open the smoker and insert the temperature probe(s). Also, great for holding any dishes while removing the meat from the smoker. High quality and folds down when not in use.
Camp Chef Pellet Grill Front Shelf 36
This shelf is a must have for your Woodwind 36. I use this shelf to place the tray of meat on while I open the smoker and insert the temperature probe(s). Also, great for holding any dishes while removing the meat from the smoker. High quality and folds down when not in use.
