Multi-Purpose 7-in-1 Smoker ®
Smoke, grill, boil or fry with our split body, dual-fuel (gas
or charcoal) designed system.
Patented SPLIT BODY design allows you to smoke, grill, fry,
boil, or steam, and it can be used with gas, charcoal or wood.
Remove middle body to convert from dual-level smoker to a
single-level grill. Simply the best outdoor cooking system
If we don't have what
you're looking for,
Outdoor Smoker & Grill
Smoker / Cooker System
with porcelain flame disc bowl and cool to touch
handles. Black solid steel 19" LP gas cooker stand,
burner, and UL listed type 1 regulator and hose. 10 1/2
quart aluminum pot, basket and thermometer.
BARBEQUE! BIBLE - Recipe Book
Veal and Chicken Kebabs. Balinese Prawn Sats and Grilled
Sweet Potatoes with Sesame Dipping Sauce. Mexico's
Yucatan-Style Grilled Fish, Italy's famous Bistecca alla
Fiorentina, Senegalese Grilled Chicken with Lemon Mustard
Sauce, and the best Memphis Ribs, Texas-Style Barbecued
Brisket, and North Carolina Pulled Pork ever. Plus grilled
sides, grilled starters, grilled desserts, The Ten Secrets of
Perfect Grilling, and master recipes for steak, chicken, fish,
Written by Steven Raichlen, the multi-award-winning cookbook
author whose boundless enthusiasm took him 150,000 miles
across 5 continents to discover the world's best grilled food,
The Barbeque Bible! (over 310,000 copies in print) is a
512-page celebration of sizzle, smoke, secret sauces, and
everything we love about cooking over fire. Main Selection of
the Book-of-the-Month Club's Good Cook Club. Winner of a 1998
IACP/Julia Child Cookbook Award
Paperback - 512 pages-
Order code RAICHLEN1
TO GRILL - Recipe Book
Raichlen is America's grilling authority. He is the author of
The Barbecue! Bible, winner of an IACP/Julia Child Cookbook
Award, and Barbecue! Bible Sauces, Rubs, and Marinades.
Esquire calls him the master griller. The New Yorker writes,
For aspiring gourmets of the grill . . . there is only one
book: The Barbecue! Bible.
Steven Raichlen's written the bible behind "The Barbecue!
Bible". A full-color, photograph-by-photograph, step-by-step
technique book, HOW TO GRILL gets to the core of the grilling
experience by showing and telling exactly how it's done. With
more than 1,000 photographs and lively writing, here are over
100 techniques, from how to set up a three-tiered fire to how
to grill a prime rib, a porterhouse, a pork tenderloin, or a
chicken breast. There are techniques for smoking ribs, cooking
the perfect burger, rotisserieing a whole chicken, barbecuing
a fish; for grilling pizza, shellfish, vegetables, tofu,
fruit, and s'mores. Bringing the techniques to life are over
100 all-new recipes-Beef Ribs with Chinese Spices, Grilled
Side of Salmon with Mustard Glaze, Prosciutto-Wrapped,
Rosemary-Grilled Scallops-and hundreds of inside tips.
480 pages full-color throughout -
Order code RAICHLEN2