It seems like you need an extra hand or two when it comes time to prepping meat for the smoker or grill. Sometimes I try to keep a “dirty” hand (for raw meat) and a “clean” hand (for spices and such). That’s great, but it effectively leaves me with one hand no matter what I’m trying to do.
Of course you could go back and wipe spice containers down. Or… not worry about it.
One thing I’ve started doing that works really well is wrapping my rub shaker in food wrap when it comes to applying. This allows you to grab it with meaty/contaminated hands. When prep is done, discard the food wrap and whammo!
+ Nitrile Gloves…
I also use nitrile gloves when handling meat and applying rubs.
These help prevent cross contamination and… protect your hands.
Also, my rub, recipe below, contains garlic and pepper flakes. Those sorts of things stay on your hands for a while. Beyond not wanting to smell my hands I also wear contacts. Oils from pepper flakes… stay on your hands even after you wash them a couple times. How do I know? My eyes feel like they’re on fire when I take my contacts out. So… Nitrile gloves.
This is a hands on look at the 32 quart Kingsford branded charcoal kaddy. I picked this up for wood pellet storage.
Hands on Review Kingsford Charcoal Kaddy:
A look at the bottom. There is a lip on each end to raise the containers a bit, giving them some airflow. This reads Made in the USA and Buddeez. This is a Kingsford branded container that’s manufactured by Buddeez.
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Kingsford 8 gal Charcoal Kaddy – via Amazon note that multiple variations of this product may be available, as such a different version may appear at this link
Charcoal Briquettes Storage Dispenser – via Home Depot
The ThermoPro TempSpike is a completely wireless thermometer… no wires! That allows you to wirelessly monitor your cook with compatible smart phone apps. It’s a available in a single probe version and and a dual probe version.
This is a look at the single probe TempSpike. Stay tuned to this post which will turn into a comprehensive hands on review as I become more experienced with this wireless thermometer.
Front of the box
Back of the box
The case and probe in the box
What came with my TempSpike – The probe, case, manual, charging cord and a couple additional pamphlets. Note that a USB charging block is not included, but it will work with any standard USB charger.
Side of the case. The storage case serves multiple purposes – storing the probe, charging the probe and it operates as a signal booster. This is a picture of the side of the case that shows you the USB charging port.
A closeup of the case
The probe comes with this sticker reminding you to always insert the probe past the marked notch to avoid damage.
A look at just the case
The TempSpike probe
Notch indicating minimum insertion to avoid probe damage
The case along with a section of the manual that describes each component
The section of the manual that walks you through getting started with the TempSpike
Case with included charging cable plugged in
Charging cable plugged in to this USB charging box from Anker. Note that a USB charging block is not included, but it will work with any standard USB charger.
Stay tuned for more on the TempSpike. I’m planning to use it on my next cook and will have more info then.
500-Ft Ultra-Long Range: Connected via the most advanced Bluetooth 5.2, this wireless thermometer for grilling can monitor your cooking from up to 500 feet away without obstacles, make it outstand from other smoker accessories
100% Wire-Free: Meat thermometer digital wireless removes all the tangled wires, makes it a versatile tool for electric rotisserie, smoker, oven, grill, pan-fry or sous vide; Enjoy 100% wire-free cooking and the convenience of no-hassle setup and cleanup with this turkey thermometer
1 Probe, 2 Sensors: Bluetooth thermometer for smoker features a meat temperature probe to eliminate the hovering up hassles by giving you consistent internal temp readings even when you're not right next to the meat, along with the ambient pit temperature
Easy-to-Use, Multifunctional App: The bluetooth thermometer for grilling app equipped with customizable, temperature-triggered alerts and guidelines on USDA-recommended temperatures, helps you nail your cooks in the short term and master your grilling techniques in the long run
Smart Alarm Effectively Manage Your Time: Wireless grill thermometer App will estimate the cooking time needed; receive audible/vibration alerts and notifications directly to your phone, no need to maintain a watchful eye anymore on whatever you’re whipping up
【Easier Monitor with LCD-Enhanced Booster】Check ambient and meat temperatures directly on the Booster display—no app needed; The backlit LCD ensures clear visibility, even in low-light conditions, making cooking effortless
【Stay Organized, Cook Smarter】Color-coded probes make it easy to track different meats! No need to look for the small numbers on the probe like other wireless grill thermometers; Such a smart choice for monitoring different foods or areas of the food
【Smart App Control】With the TempSpike App, you can monitor the estimated cooking time, preset desired temperatures, and receive alerts from your phone, get access to all the cooking stats you could possibly need, it's hard to get the desired finished cook temperature wrong!
【Longer Range 500 ft】Using advanced 5.2 Bluetooth technology, the meat thermometer digital wireless offers range up to 500 feet (unobstructed)—more range, more freedom. Perfect for checking on your meal from anywhere in your home
【100% Wire-Free】Unlike other wired bbq thermometers, this truly wireless oven thermometeris completely cord-free, ideal for use with rotisserie, oven, grill, or smoker, delivering effortless cooking precision
500-Ft Ultra-Long Range: Connected via the most advanced Bluetooth 5.2, this wireless thermometer for grilling can monitor your cooking from up to 500 feet away, truly wirelessly tracking your meal from anywhere!
100% Wire-Free: Meat thermometer digital wireless removes all the tanged wires, makes it a versatile tool for electric rotisserie, smoker, oven, grill, pan-fry or sous vide; Enjoy 100% wire-free cooking and the convenience of no-hassle setup and cleanup
1 Probe, 2 Sensors: Bluetooth thermometer for smoker features a meat temperature probe that can simultaneously measure internal meat temperature and ambient pit temperatures, while still reading highly accurately in just 3 seconds, so you’ll never overcook or undercook again!
Easy-to-Use, Multifunctional App: Get real-time alerts on the go with the smart meat thermometer App; Supports custom timer and temperature graphs; USDA-recommended preset temperatures elevate your cooking like a pro every time you fire up your grill with our bluetooth thermometer for grilling
Smart Alarm Effectively Manage Your Time: Wireless grill thermometer App takes the guesswork out by estimating how long to cook; Set up ambient pit temperature alarms and cooking pre-alarms that trigger within 5°F/10°F/15°F of the target temperature, and both your smartphone and the booster will beep to remind you, never overcook!
UP TO 500 FT RANGE: The remote meat thermometer wireless built-in Advanced 5.2 Bluetooth Technology lets you receive signals from up to 500 ft away! No additional setup or pairing needed.
NO WIRES, NO MESS: After just a quick insertion, this bluetooth thermometer for smoker and cooking operates independently free of cables to provide you with a hassle-free culinary experience. Without cords to get tangled, this digital meat thermometer bluetooth is perfect for oven, grill, smoker, bbq, electric rotisserie turkey, Air Fryer
1 PROBE, 2 SENSORS：The wireless meat probe thermometer with dual temperature sensors can simultaneously monitor internal meat temperatures up to 212°F and ambient temperatures up to 572°F with an accuracy of ±1.8°F; Dishwasher-safe, deep-fryer proof, and 36-hrs+ battery life is ideal for sous-vide, low and slow cooking.
APP REMOTE CONTROL: The wireless thermometer for grilling and smoking with app serves as your personal sous-chef! Monitor real-time temperatures, customize cook alerts, and receive notifications when your meat is ready. Easily cook anything you want and get great results. Never overcook your meat again!
INTELLIGENT COOKING SYSTEM: Make quick adjustments heat using the in real-time temperature chart. Manage your time efficiently using the built-in time estimate algorithm. Create delicious, restaurant-style food easily! This smart meat thermometer digital is the best assistant for your cooking
100% Wire-Free: Cook with complete freedom and flexibility indoors and outdoors. This long range model features Bluetooth 4, open air, direct-line-of-sight. With walls and obstacles like a typical home, the average range is 165ft. (50m). You can easily monitor your cooking progress using the free app, which is available for both iOS (version 12.2.0 and later) and Android (version 8.0 and later) smartphones and tablets. *Smart phone not included in the package.
Gift-Ready Packaging: A thoughtful gift for the home chef and foodie in your life! Ideal for Thanksgiving, holidays, or any special occasion – make every meal a success with MEATER. Always on the list of top grilling gifts for men, you can't go wrong with a bluetooth meat thermometer.
2 Sensors, 1 Probe. The dual temperature sensors on this meat thermometer enable you to monitor both the internal meat temperature (up to 212°F) and the ambient/external temperature (up to 527°F) at the same time. This means you can achieve the perfect level of doneness for your meat, while also ensuring that your grill or oven is operating at the right temperature. And when it comes to cleaning up, you'll appreciate the fact that this thermometer is dishwasher safe.
Guided Cook System: This innovative feature in the app walks you through each stage of the cooking process, ensuring perfect and consistent results every time. You can even set up custom alerts and notifications based on temperature and/or time to keep you on track. The algorithm can estimate the ideal cooking and resting times for your food, taking the stress out of meal planning and allowing you to sit back and relax while your meal cooks to perfection.
Extend your wireless range over WiFi with MEATER Link. All you need is a 2nd smart phone/tablet to bridge the connection to your home WiFi network.
Stainless steel, water resistant, and easy to clean. Can be used for sous vide! Bluetooth 4.0 wireless connection. Max internal temp: 212°F. Max ambient temp: 527°F.
Bamboo Block Charger: The stylish bamboo block not only holds your MEATER probe but also serves as the charger, ensuring your wireless meat thermometer is always ready for use.
Thanksgiving Ready: Ensure your Thanksgiving & Friendsgiving turkey is cooked to perfection with no guesswork. The MEATER Plus guarantees juicy, evenly cooked meats, making holiday prep stress-free.
I find that spritzing during longer bbq cooks helps retain moisture and leads to a better end product. Depending on the mixture you’re using you could also gain some flavor and color.
Prior to getting this bottle I had been using super cheap bottles acquired at a big box store. The price was right, but the quality was not. They lasted a couple cooks before the sprayer fell apart.
I went look for a higher quality food grade bottle and sprayer.
When I bought my Recteq RT-700 “The Bull” the OEM cover was backordered. I did order it, but it took quite a while to arrive.
Since I keep the RT-700 outside I wanted to have something to protect it so I looked for a compatible non-OEM option. Doing some digging, I stumbled on Unicook’s Heavy Duty 55″ Cover.
See picture above for this cover on my RT-700
It works great. Of course it doesn’t have a tailored section for the vent, but there’s enough room in the cover to make up for that. I’ve found that it’s high quality and easy to put on.
The Unicook ripped after months of good use. So I pulled out the Recteq OEM cover that I originally ordered with the grill. Although this is new, you can see it’s… old because of the Rec Tec spelling.
I’ve been really happy with my Recteq brand cover for my smaller RT-B380. It’s made of high quality material and is super easy. It flops on and flops off. Literally the easiest grill cover I’ve had the pleasure of using. It’s like this cover wants to be on the grill. 🙂
I’m happy to say that the OEM RT-700 cover is made from the same or similar high quality material.
Unlike the Unicook, this is designed specifically for the RT-700
It fits like a glove.
But maybe… I little too much like a glove. So far I’ve found it a little cumbersome to get on. With all the cut outs and such, it takes more time to get on.
One of my first times putting it on, I almost poked a hole it in trying to get it installed correctly.
I’m sure it will get easier, but, my point is that although the Unicook isn’t specifically made for the RT-700, it’s actually easier to get on each time.
Quality-wise, I would give the edge to the OEM cover. Ease of use, I would currently give to the Unicook. Again, I think this will get easier over time.
Update…
Having now used both, I can tell you that I prefer the Unicook. The difficulty of putting the OEM cover on combined with comparative price makes this an easy decision in my book.
GRILLART makes grilling accessories including several grill brush and scraper models.
This is a hands on look at their 18″ bristle free stainless steel grate scraper and brush.
Hands on Review GRILLART Scraper and Brush
A look at the stainless steel scraper blade. It features notches on each side to clean individual grate wires.
A closer look at the galvanized twisted wire. Note: I purchased this in June of 2020. It’s been outside, in the elements, constantly since that point. The galvanized twisted wire remains visibly rust free over two years later.
Hanging from my Weber grill. This brush is about 18″ in total length.
A look at the handle
The end of the handle features a loop for hanging
Hey, look, it’s hanging.
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I would say the standard way to cook a steak, chop or similar is to cook on high heat to sear the meat then, if necessary, apply indirect heat to finish off the meat.
With a reverse sear, the order is… reversed. Low temperature is applied first to add smoke flavor and then high heat is applied at the end to sear the meat. This allows the meat to absorb flavors that would otherwise, overcook or dry out the meat if done in the standard way.
In order to withstand the reverse searing process, I recommend a larger piece of meat. If you have a thin steak, it’s going to cook too quickly.
Previously I had used the “chef’s knife” from my kitchen knife set. That knife, at times, would cause brisket to shred instead of cutting a nice neat piece. The M23210 is super sharp and makes quick, neat work of cutting brisket.
For safety… I also picked up the 10″ x 2″ Mercer Knife Guard which fits the M23210 well.
For a short time, Thermoworks is discounting any one item by 25%. Discount is automatically applied to the highest price item in your cart at checkout.
I’m a big fan of Rubbermaid’s Commercial’s utility tubs. I literally have a stack of these, in different sizes, for different things around the house, including homebrewing.
I use the 4.625 gallon size to thaw meat, trim, apply rub, carry around cook day tools and more. These are NSF rated and big enough to hold larger cuts of meat. They catch excess rub and drips and make clean up easier. With handles on every side, they’re easy to carry and move. You can also spin it around as you’re trimming or applying rub for easy access.
Hands on Review Rubbermaid Commercial Utility Tubs
A look at the 4.6 gallon tub. These measure approximately 20.4″ x” 15.6″ x 5″
The bottom
A look at the imprints on the bottom
Close up of the Rubbermaid Commercial Products logo
NSF certified logo imprint on the bottom
These are generally available in two sizes (and multiple colors). The 4.6 gallon is on the left the 7 gallon is on the right. I’ve found the 4.6 gallon size to be right sized for BBQ-ing and grilling. The 7 gallon works too, but it’s a bit oversized for BBQ, when it comes to my needs. If you’re doing huge quantities of food, the 7 gallon is worth a look.
I’m very happy with my smoked briskets and ribs. I’ve done a lot of these meats. Through trial and error and learning from other, these generally turn out delicious.
Not that there’s one right way, but for these, there are some pretty clear guidelines out there that can get you close in short order. For ribs, there’s the classic 3-2-1 method, for brisket Aaron Franklin’s Method provides a methodical approach that makes for outstanding brisket.
For chicken wings, the picture isn’t as clear. I posed the question on Twitter, and walked away with some great ideas. In fact… lots of ideas. The path to the perfect smoke wing, varies, just like a lot of smoked weeks, but I’ll say, I think there may be more and more varied paths on this meat as compared to some others.
This post is a chronicle of my journey to get a great wing off my smoker.
Let’s say you want brisket for dinner. With an 8 to 12 hour cook time followed by an hour or two rest period, you’re looking at a total of 9 to 14 hours total. Let’s just average that out and 11 hours. Add an hour prep time and let’s say, brisket takes… 12 hours.
This means if you want a 6 PM dinner, you need to be starting at 6 AM. I’d still say that’s a little risky because things could take longer but for this scenario, let’s say 12 hours/6 AM start.
This is okay, but, depending on if you’re a morning person, getting up at 6 AM on a weekend may not be the on your wish list. Translate that to a week day when you’re not at home and it becomes even more difficult because you can’t tend your pit.
To resolve these issues, I present to you my two step burnt ends technique.
Step 1: Prepare and smoke a brisket. Here’s my complete brisket process. Slice the leaner part of the brisket and… eat it. Cube the thicker, fattier part and save for a later date.
Step 2: Prepare the “burnt” ends and smoke separately at a later time. Since this part of the process is 2 to 3 hours, it can easily be completed day of for a lunch or dinner.
Cubed thicker/fattier portion of the brisket. These were cut after resting in the refrigerator overnight. That makes them very easy to cut and they stay together well.
In a gallon bag frozen for later use. In this case, I knew I’d be back to them in a week to 10 days so I just used a gallon zip loc. For longer periods of time, vacuum sealing would be the way to go.
On the smoker. I usually do about 225 for 2 to 3 hours based on taste and feel.
Burnt ends!
Conclusions
This gets you freshly smoked brisket in 2 to 3 hours and makes cook times more manageable. It’s also a great way to break up huge briskets into manageable portions. If you have a hard time getting through a brisket, this lets you prepare meal size portions with very manageable cook times.
Ribs have been a go-to of mine since I started smoking. as far as cuts of meat, Ribs are by far the thing I’m most likely to smoke. Like a lot of backyard cooking enthusiasts I’ve tried many different methods with varying results.
3, 2, 1?
I would say the 3/2/1 method is one of the most used techniques out there. 3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped. I know this produces good results… for other people. I’ve done it dozens of times and personally struggle to make a consistently good rib, bouncing around between not tender enough and more often way too tender. With the latter, it’s common for me to have rendered most of the fat out of the ribs only to be left with fall apart meat that’s lost most of it’s flavor.
I think the two hours wrapped is generally too long, again for me… I have know it works for some and if it works for you that’s great!
3, 1, 1/2…
After a lot of playing around, I’ve finally settled on a 3, 1, 1/2 method. A lot of the credit for this goes to Aaron Franklin – Amazon author page. I have made some adjustments based on my equipment and tastes. Additional resources at the end of this write up.
The basics of this method are 3 hours unwrapped, 1 hour (or less) wrapped and 1/2 hour unwrapped. This is actually a hotter faster method compared to what I used to do.
I’m a huge fan of Weber’s line of products and their customer service. I’ve owned many of their products including the Smokey Mountain Cooker. Although I’ve since moved on to a different primary smoker, I found the Smokey Mountain Cooker to be one of the best smokers for the money.
Here are the general dimensions and capacity of the three sizes of Smokey Mountain Cookers. These may change slightly with model year adjustments.
22″ Weber Smokey Mountain Cooker
Dimensions – Lid Closed (inches): 48.5″H x 23″W x 24″D
Total cooking area (square inches): 726
Diameter (inches): 22
18″ Weber Smokey Mountain Cooker
Dimensions – Lid Closed (inches): 41″H x 19″W x 21″D
Total cooking area (square inches): 481
Diameter (inches): 18
14″ Weber Smokey Mountain Cooker
Dimensions – Lid Closed (inches): 31.4″H x 14.7″W x 14.7″D
What is now my BBQ rub recipe started out as a recipe I picked up 15+ years ago. I’ve tried to find the source to quote it, but have been unable to figure it out. It’s changed markedly since then with a couple major changes and loads of tweaks over the years.
It’s not the only rubbed I use, but it’s what I use most often. I don’t think there’s one right rub, especially from person to person, but this one is tried and true. I’ve used it on everything from brisket to ribs to chicken and typically will add some to my pit beans.
As you can see from the photo above, I’ve mostly settled on Badia brand spices. They’ve got a great selection, great quality and are, generally, a great value for the money.
Saving Money on Spices
My biggest tip on saving money buying spices is… buy in bulk. If you look at the per ounce cost between a small shaker and a big container, the difference can be drastic
Secret Spices…
Of course, none of the spices are really secret, because they’re pictured above but a couple that really stand out are…
Flatiron Peppers – I first became aware of these year’s ago when on vacation in Estes Park, Colorado. I’ll get super specific and say that I was at the Country Market of Estes Park. A small grocery store, deli and gas station. One of the owners was giving away samples. We chatted and tried their peppers and have been hooked ever since. Regular red pepper flakes just don’t do it any more. We have and use all their varieties but for my rub I use two Four Pepper Blend and Dark and Smoky. Tip: as each of these shakers gets more and more empty the small powdered peppers at the bottom are much hotter. For the rub, I’m looking for the large chunkier pepper flakes as I don’t want to blow anyone away with heat.
Gebhart’s Chili Powder – I’ve tried a bunch of chili powder for different things and Gebhart’s is just my favorite.
On to the recipe, when I have a link to a specific spice, I’ll include it…
Savory Option: There isn’t a whole lot of sugar in this rub, but there is a little. If you’re looking for a completely savory option, leave out the sugar and the cinnamon. The cinnamon isn’t sweet, but I think it gives a slight impression of sweetness.
After adding most of the 1 and 2 tablespoon additionsAfter adding most of the spicesEverything combinedLike a lot of people I like to re-use spice containers for storing and shaking my rub. I really like the larger Badia containers for doing these as they have much larger holes compared to a lot of the brands. Lids for McCormick and such generally have small holes that are unusable for rub. As you can see Badia’s are nice and large.
In the shaker! Tip: My rub (and probably a lot of rubs) have spices of different sizes. The heavier spices are going to tend to sink to the bottom. Shake the container thoroughly before applying and periodically as you work your way around. Tip: wrap your rub shaker in food wrap when it comes to applying. This allows you to grab it with meaty/contaminated hands. When prep is done, discard the food wrap and whammo!
Some St Louis cut ribs trimmed, membrane removed and ready for rub application. I use a Rubbermaid Commercial Products FG334900GRAY Standard Bus/Utility Box – Hands on Review – for this. It’s food grade, large enough to hold a lot of meat. Applying rub in this, saves rub and saves cleanup time and hassle.
Rub applied. Tip: I use NItrile gloves when applying rub. Not only can I discard those when done to help prevent cross contamination, they protect my hands from spices. I love delicious smelling hands and all, but that can get to be a bit much. Also, I wear contacts. Even after multiple hand washings I would be able to tell you that this rub has a little bit of spice in it… when it comes time to take contacts out
.
End result, look at that beautiful mahogany color
Longer term storage of rubs and spices
I’ve found that spices store pretty well in the containers that they come in. But, if you’re making larger batches of rub or storing for longer periods of time, you may want to add some extra freshness protection.
Putting food wrap directly on the bottle and then replacing the cap gives a better, more oxygen resistant seal.
Vacuum sealing + storing in the freezer is probably the best way to store larger amounts of spices for a longer time.
There are a few good reasons I can think of to remove pellets from your pellet grill/smoker.
You want to switch to a different type of pellet for a particular cook.
You need to clear some sort of a jam or fix a problem.
You’re storing your pellet smoker and want to remove pellets to avoid potential problems.
Maybe some pellet grills have a way to easily remove pellets, but mine (Recteq RT-700)… does not.
Looking for solutions I cam across the Bucket Head Shop Vac. The Bucket Head attaches to any standard 5 gallon bucket and… vacuums. When I need to remove pellets from my pellet smoker, I just vacuum them out. When I’m done I detach the Bucket Head from the bucket and put a regular lid on for storage. It works great!
I only use this for pellets so I don’t have to worry about cross contamination with dirt and such.
Make sure the components you use are compatible and rated for your intended application. Contact manufacturer with questions about suitability or a specific application. Always read and follow manufacturer directions.
Price, promotions and availability can change quickly. Check the product page for current price, description and availability. rp:hdbuckethead tag:tpr
The Thermapen is a thermocouple thermometer produced by ETI, Ltd and sold by ThermoWorks. It’s used by restaurants, home cooks, homebrewers, grillers, bbq-ers and more.
Here’s an in depth hands on look at the latest iteration, the Thermapen ONE starting with a history of the Thermapen, accuracy and response time tests and lots more.
History of the Thermapen
The Thermapen was introduced in 1992. The original invention of the Thermapen was by Electronic Temperature Instruments Limited (ETI, Ltd.) of Worthing, England. Each subsequent version of the product has been engineered and manufactured by ETI, Ltd.
Thermapen was the first thermocouple thermometer designed for commercial and home kitchens. Prior to that time all other thermocouple thermometers were designed for science and industry; and were much larger, handheld devices with separate probes. These were generally priced at about $200 or more (after purchasing a probe). Keep in mind that’s in pre-1992 dollars.
From left to right – Original Thermapen, Thermapen MK2, Super Fast Thermapen (now sold as Thermapen Classic), MK4, Thermapen ONE
A good number of years ago, I had the pleasure of watching Alton Brown’s Good Eats on the subject of coffee. It explained many things and helped me understand why I was struggling to produce something that I would call a good cup of coffee. Since I have had the pleasure of traveling to Central America many times and have furthered my love and appreciation of a good cup of coffee. I’ve gone from drip to french press to pour-overs to roasting my own green coffee beans to making espresso in my home that rivals or often time exceeds the brew that’s coming out of many coffee shops at a fraction of the price. Here are some tips to take your cup to the next level no matter where you are in the spectrum.
For the pre-ground drip coffee maker crowd – Use the right amount of coffee. Generally speaking, you’re looking for 2 tablespoons per 6 ounces of water. If you like your coffee weaker than that… dandy. Make it using 2 tablespoons for 6 ounces and dilute it to taste with hot water. Using too little coffee draws unwanted and bitter compounds from the coffee. Use the right amount of coffee.
Start with good water. If your water is overly hard or otherwise unpleasant pick up a filter or consider using bottled water.
Grind your own. The biggest bang for the buck improvement in my opinion is grinding your own beans. Green coffee beans have a shelf life of years, in fact some think that green coffee beans get better as they age. Roasted coffee beans have an optimal shelf life of 2 weeks or under. Ground coffee has a shelf life of… minutes. Ground coffee has a lot more surface area (compared with whole unground coffee) to interact with oxygen and stale/oxidize. Also fresh beans release CO2. That CO2 helps to drive important oils and flavors out during the brewing process. Ground coffee left to sit, releases all its CO2. Leaving no CO2 left to help drive the flavor extraction process. All pre-ground coffee is stale. Amazon Best Sellers in Coffee Grinders
Get the grind right. Each brewing method calls for a specific grind size. That grind corresponds with the speed of the method and helps extract the right flavors and compounds. Choose the right setting for your equipment.
Get fresh beans. Look for a busy coffee roaster that includes roast dates on the bag. Busy means beans aren’t sitting around too long. In my opinion… I suggest running away from bins of coffee beans. These are open the air and are most likely stail. Who knows how long they’ve been sitting there. Run from the bins!
Skip the drip coffee maker. Most drip coffee makers do not get hot enough for optimal brewing. A pour over brewer is generally inexpensive and gives you control over your water at a reasonable price. You can be certain your water is hot enough by heating it yourself in a tea kettle. In my opinion a freshly ground pour-over coffee is an economical way to get a great cup of coffee that outclasses most drip machines.
If you want to make the jump to espresso… plan on saving up. A quality setup is pricey. Expect to spend $400+ for just the grinder. I started with a cheap espresso maker (real cheap) and had terrible results, I moved on to a Rancilio Silvia and a Rocky Grinder and have since moved on to a Rocket Espresso Appartemento. A great cup of coffee can be made relatively inexpensively with fresh beans that have been recently ground using a method that allows you to heat up the water to the right temperature – french press, pour-over, chemex and more. Inexpensive and quality espresso setup are mutually exclusive terms in my opinion.
If you’re happy with your cup of Joe, that’s what counts. If you’re not and looking to improve consider some of these ideas.
Pictured: Rubbermaid Commercial Products FG334900GRAY Standard Bus/Utility Box – Review
A look at the stainless steel scraper blade. It features notches on each side to clean individual grate wires.
Cubed thicker/fattier portion of the brisket. These were cut after resting in the refrigerator overnight. That makes them very easy to cut and they stay together well.
Thank you to BBQ Finds Reader Jeff for this photo! – 
After adding most of the 1 and 2 tablespoon additions
After adding most of the spices
Everything combined
Like a lot of people I like to re-use spice containers for storing and shaking my rub. I really like the larger 
Brisket!
