We just received a small shipment of the new Maverick ET-732’s in yesterday and wanted to give you a closer look at the unit. We will be publishing a in depth review in the near future. The ET-732 has many new features and we are looking forward to giving it a test run.
Front of the Remote Transmitter
Back of Remote Transmitter, On / Off button is now located on outside of unit instead of behind battery door.
Side of Remote Transmitter / Probe Input
Stand / Clip now has rotating clip
Front of Remote Unit
ET-732 w/ stand
New Orange Back light
The probe wires definitely seem more durable than the ET-73 probe wires. They have a heavier weave. The ET-73 probe wire is on the left, the new ET-732 probe wire is on the right.
As soon as we are able to give this new unit a test run we will let you know the results.
GET YOUR ET-732 NOW!
Tags: ET-732, grill, Maverick ET-732, Remote Meat Thermometer, Remote Smoker Thermometer
If you like your Maverick ET-73 Smoker Thermometer, you are going to love the 2nd Generation Maverick ET-732 Wireless Barbecue Thermometer Set. The new ET-732 has all the functionality of the ET-73 but many great new features. Some of the new features include a longer range of 300 ft., the probes can withstand higher temperatures up to 716 degrees and a alert feature that lets you know when the unit is out of range. Also, the on/off switch is no longer in the battery compartment. This makes switching the unit on and off much easier.
FEATURE LIST:
- Monitor internal temperature of meat and smoker or grill from 300 feet away!!
- Wireless receiver with LCD beeps and flashes when meat temperature goes above your programmed temperature.
- Monitor barbecue temperature. Receiver beeps and flashes if temperature falls above or below your programmed range.
- Count up and Count down timer.
- LCD of receiver has back light for use at night.
- Receiver displays barbecue temperature up to 572 Degrees F.
- Receiver has belt clip and built-in stand.
- Transmitter has removable wire stand that also becomes a hanger.
- Food probe wire can be inserted 6” into meat.
- Both probe wires are heat resistant to 716 Degrees F.
- Can be used in oven, smoker or grill.
- Lost alert warns you if your transmitter is out of range or has lost the radio frequency signal.
- Your meat, barbecue, and timer settings are stored even if the unit is turned off.Has two probes – One Meat Probe / One Smoker Probe.
- On/off switch on the transmitter is NOT in the battery compartment.
- On/off switch is now a button.
- Probe wires are slightly thicker and wire mesh has tighter braiding to improve probe durability.
ORDER YOUR ET-732 NOW
Tags: BBQ Meat Thermometer, ET-732, Grill Thermometer, Maverick ET-732, Remote Meat Thermometer, Remote Smoker Thermometer, Smoker Thermometer, Wireless Meat Thermometer
The Bradley Electric Smoker uses unique wood bisquettes that are available in many different flavors such as apple, hickory, mesquite, cherry and the all new Jim Beam to name a few. These flavor bisquettes are available in 12, 48 and 120 packs. Every model of the Bradley Smoker has a smoke generator attached. To begin smoking you simply load the smoke generator with the desired amount of bisquettes. Each bisquette burns for 20 minutes and is automatically fed through the smoke generator producing a clean continuous smoke. This is one of the key features to the Bradley Smoker as it eliminates the need to tend to your smoker all day as your food slowly cooks. Some worry that using the Bradley Bisquettes may be expensive but the cost is only about $1.00 per hour. This is about what smoking with traditional wood chunks would cost. The Bradley Smoker Bisquettes can also be used on your grill.
The Original Bradley Smoker model measures 31” H x 24” W x 14” D. The interior of the smoker is made of aluminum to prevent rust and corrosion. The exterior is a black powder coated epoxy steel. The powder coating ensures that the outside of your smoker will last through years of use without peeling or fading. This unit has a sliding temperature control that is used to control the cooking temperature of the smoker.
One of the newest additions to the Bradley Line of smokers is the 4 Rack and 6 Rack digital models. These digital models contain all of the great features of the Original with the addition of digital technology. With the digital models you are now able to control the exact temperature you want to smoke at and for how long. The 4 rack digital measures 33.6” H x 20.4” W and 17.9” D. The 6 rack digital model measures 42” H x 20.4” W x 17.9” D. Both models have a polished stainless steel interior and a powder coated epoxy steel exterior.
The Original and Digital models all come with a 500W heating element. This can be controlled to a maximum temperature of 280 degrees. Also included with each unit are 4 adjustable nickel plated racks that measure 11” x 15”, drip bowl, drip tray, bottom tray, recipe booklet and user manual. All smokers come with a 1 year manufacturer warranty.
Bradley also has a propane model that is great for smoking on the go. This compact unit comes in a handy carrying case so it is great for camping, vacations or anywhere space is limited. The Bradley Propane Smoker is powered by a standard 1 lb. propane tank and 4 AA batteries so you can smoke anywhere. The unit weighs only 23 lbs.
Bradley also provides a full line of accessories for their smoker line. If you plan to keep your Bradley Smoker outdoors, covers are available for all models. A new addition to the Bradley Accessory line is the Cold Smoke Adaptor. The cold smoke adaptor is great when smoking items like cheese. This unit will work with all Bradley models. Additional racks are also available in the standard nickel plated model or the Teflon coated jerky racks which are great for making beef jerky.
Overall the Bradley Smoker has everything you need to create great backyard BBQ at a reasonable price. Bradley has gone to great lengths to simplify the process of smoking. Even someone with little or no experience smoking food can become the hit of your neighborhood.
Source: A Bradley Smoker Overview
Yardandpool.com
Tags: bradley bisquettes, bradley cold smoke adapter, bradley digital smoker, bradley propane smoker, bradley smoker, original bradley smoker
My quest for a ceramic grill started about 6 months ago. I wanted a grill that was very versatile, used hardwood lump charcoal as its fuel source and would last a long time. These requirements narrowed the field to two choices; The Big Green Egg and Primo. While both are great grills I decided on the Primo Oval XL and I am glad I did.
When my Primo arrived on a freight truck it was very well packaged in a wooden crate. After a careful inspection to make sure the ceramic was still in one piece, it was time to get the grill to its new home. This is definitely not a one man job as the grill weighs 192 lbs. The nice thing about this grill is that it requires very little assembly. The band assembly is factory installed which is a big plus. The band assembly on the Big Green Egg is not, you must assemble this yourself; and it isn‘t the easiest job, I have assembled many. The only item I needed to put together was the cradle the grill sits in. That took about 15 minutes.
There are some other reasons I decided to go with the Primo Oval XL over The Big Green Egg. First, I prefer the oval shape to the round. I do lots of ribs and the oval shape allows me to do more racks of ribs lying flat on the grate than the round shape would. The Primo also offers a wide range of accessories that allow you more flexibility when cooking. It has a cast iron firebox divider that allows you to cook over direct heat and indirect heat at the same time by only having charcoal in one half of the grill. It also helps conserve charcoal for smaller cooks. The main cooking area uses two cooking grates. These grates have legs on them and when in the standard position the cooking grate is flush with the lip of the ceramic shell. You can also flip the grates over allowing you to get the food closer to the heat. Another great accessory is the extender racks. These extend the already large cooking area of 400 sq. inches to up to 680 sq. inches. Also, if you take one main grate and flip it over so the feet are up and add the extender grates you can give yourself 4 different cooking levels. The accessories I use the most are the ceramic heat reflector plates. These are placed over the charcoal and allow you to cook totally over indirect heat. These are great for low and slow cooks. You can also install only one to allow you to cook over direct heat on one half of the grill and indirect on the other.
I have only owned the Primo for about 5 months but in that time it has got quite a workout. As with most ceramic grills the range of cooking is unmatched. You can easily hold temps as low as 200 degrees or well over 750 degrees. The temperature is regulated by the vents on the top and bottom of the grill. With a little practice I was surprised how easy it was to dial in and maintain a certain temperature. I have done cooks as long as 15 hours and the temperature didn’t move more than 5-10 degrees.
I have also found that the ceramic is a great insulator and helps keep your food moist. Regardless of the outside temperatures the Primo maintains and recovers heat loss very well. Colder temperatures just don’t have any effect. This also helps conserve fuel. On my last low and slow cook I filled the firebox with Wicked Good Lump Charcoal and held 225 for 15 hours. When I was done less than half of the charcoal was gone. Now, this also has to do with the quality of charcoal you use, and I haven’t found anything that comes close to the Wicked Good brand, but that is for another review.
There are only a couple negatives I have found using this grill. First, the weight. This thing is a beast and I have already hauled it to one competition and have three more on the calendar this year. However, this grill isn’t meant to be a portable grill, I have just chose to make it one so I can’t really call this a negative. Second, the felt gasket that lines the top and bottom edges of the grill. The first time I did a pizza I had the grill close to 700 degrees and a portion of the gasket melted off. I rarely cook this hot and the gasket is easily replaced but if you plan on doing a lot of high heat cooks this could be a problem. You can find some high heat gasket replacements, not sold by Primo, on the web. The only other item that I think could be improved is the cradle. It doesn’t seem to support the grill as well as it could. I only purchased this because I am planning on building a custom table for the grill and I needed something until then.
Overall, I couldn’t be happier with the Primo and would easily recommend it to anyone. The customer service is great and the grill is backed by a great warranty. If you are in the market for a ceramic grill I highly recommend the Primo Oval XL.
Source: Primo Grill Review | Yardandpool.com
The latest news, ideas, and inspiration beyond the pages of EVERYDAY FOOD magazine, packed with easy recipe ideas, behind the scenes photos, budget-friendly tips, and more.
Read more from the original source: grilling recipes for father's day – Everyday Food Blog …
Tags: easy, everyday, friendly, grill recipes, ideas, latest, magazine, News, packed, recipe, scenes
Summer’s on the way. Can you smell the aroma of food hot off the barbecue grill?
Add some sizzle to your dinner plates with grilled fruits and vegetables. Throughout the summer, enjoy some seasonal fruits and vegetables. Later in the season, try grilling fresh vegetables straight from your garden or a local farmers market.
Try these grilled vegetable ideas:
* Cut vegetables into large flat pieces of even thickness.
* Leave thin vegetables such as asparagus, and water vegetables, such as tomatoes, whole.
* Prepare bell peppers by cutting off the top and bottom of the pepper; remove the core and cut pepper in half from top to bottom.
* Lay vegetables on a cookie sheet. Brush them with olive oil or vegetable oil. Turn them over and repeat. Sprinkle with fresh or dried herbs or spices of choice.
* Grill the vegetables until they have grill markings on both sides. Remove them from the grill and place into a bowl or pot. Cover the bowl tightly with plastic wrap to prevent steam from escaping for 5 to 10 minutes. This will finish the cooking process without drying them out.
Try these grilled fruit ideas:
* Sprinkle apple or pear wedges with cinnamon and a little brown sugar. Grill for about 5 minutes on each side.
* Grill slices of pineapple.
* Grill peaches for a side dish with pork or beef.
* Slice grilled fruit; and some lime juice and peppers for a tasty salsa to enjoy with whole-grain crackers or baked tortilla chips.
Food safety tip:
Wash fruits and vegetables well with plenty of running water. If you buy pre-cut fruits and vegetables, be sure they have been kept refrigerated.
Source: Luella Morehouse, NDSU Extension Service, The Jamestown Sun
Tags: grill, grilled fruit, grilled vegetables, grilling, grilling fruit, grilling season, grilling tips, grilling vegetables
Summer is right around the corner and it’s time to start thinking about getting your pool ready for another fun filled season. For those of you who don’t have warm weather all year long, 2010 was probably a pretty hard winter for you. We saw record snowfall in many areas so it’s important to check on your pool even earlier than you normally would to make sure your pool is ready to go. Hopefully, you’ve maintained your pool during the winter months so you don’t have as much work to do. If you’re new to swimming pools and never have opened a swimming pool before then you should definitely call a local pool professional to open the pool for you, at least for the first time. For those of you who have opened your own pool before, here is a checklist for getting your pool opened.
-For all covers, remove all debris on the cover. If you have a solid cover, make sure to pump all excess water off. Once the cover is free of debris, remove cover and clean with a cover cleaner. Allow the cover to dry before folding it up and storing it to prevent mildew. As long as you’ve maintained the pool properly while it was closed, your water should be fairly clear.
-Connect your pump, filter, and other equipment. If you have a DE or cartridge filter and have not cleaned the DE grids or cartridges then you should clean them now. Use a filter cleaner/degreaser to properly clean your grids and cartridges.
-Make sure to lubricate all seals.
-If large debris has gotten into the pool, use a leaf rake or a leaf bagger to remove all large debris.
-Remove all winter plugs and re-install all return fittings and skimmer baskets. Bring the water to the proper level in the pool. Make sure nothing is clogging up the suction lines.
-Prime the pool pump and turn on the power. Check the pressure gauge to make sure your system is running properly. (Normal operating pressure will vary from one pool to another. If your pressure is not at the normal operating pressure then you know something may be wrong.) Visually inspect your pool equipment for leaks. Walk around your pool to check for leaks by looking for air bubbles.
-Brush pool walls and floor thoroughly.
-Take a water sample from 18 inches below the waterline into your local pool store for testing. You can also test your water with the Aquachek 7 Way Pool test strips. Balance your pool accordingly and add sanitizing chemicals according to manufacturer’s recommendations.
-Check your pool chemical supplies to make sure none have expired.
This is your basic pool opening checklist. Some of you may have more complex systems and if you are not comfortable opening your pool on your own then you should seek out a local pool professional. Good swimming!
Source: Yardandpool.com - Pool Opening Checklist
Tags: opening tips, pool maintenance, pool opening
Along with budding trees and fresh-cut grass comes another familiar smell wafting across backyards: burgers hitting the grill.
We combed through the latest cookbooks for the fresh batch of burger recipes printed here. And we asked a few backyard-grilling aficionados (along with a few professionals) for their tricks on making a better burger at home.
• Make an indention in the middle of the patties with your fingers and it will grill up flat on both sides, instead of balling up like most people’s burgers. Use at least 20 percent fat ground beef and it will be moist with beef flavor. — Ryan Rudolph, Hendersonville
• Use a lid from a mayo or peanut butter jar as a mold to make your burger patties. I sometimes put a cube of cheese (any kind will work) inside the burger patty, so when you bite into it, there is a surprise cheesy bite. Yum. — Rob Hennes, Spring Hill
• I use breakfast sausage with my ground beef. For one cup of meat, add about 1/4 to 1/2 cup of sausage. — Paul Wright, sous chef at Eastland Cafe
• We use jerk seasoning in our turkey. You don’t handle turkey very much, because that makes (the burgers) dry. Then we grill them, but not too long. Top with a wet jerk marinade. . . We usually put them on grilled English muffins. — April Parker, Nashville
• Don’t overcook it. I just make sure the fat content’s right on whatever meat I’m using, and that’s typically grass-fed of some sort. If there’s not enough fat, I might add some bacon or something. I think a good burger is 30 percent (fat), maybe. — Jeremy Barlow, chef/owner of tayst
• Ketchup, honey-mustard, chopped garlic, Worcestershire and hot sauce mixed into the meat. It’s pretty tasty and keeps it moist. — Danny Casella, Nashville
• Combine the meat with a Hidden Valley Ranch seasoning packet. I’ve also mixed ground pork and ground beef together in one patty. Tasty.” — Brooke Martin, Nashville
• Roll blue cheese chunks and diced Vidalia onion into the meat. Serve with lettuce and tomato. — Chris Lassiter, Nashville
Source: The Tennessean by Jennifer Justus
Tags: burgers, grilling, grilling burger tips, grilling tips, hamburgers
This is a classic marinade, full of flavor and contains really good beer! You don’t have to use Guinness if you don’t want to, but you will want a really rich dark beer and Guinness Brand Stout is the perfect beer to provide flavor for this marinade.
Prep Time: 20 minutes
Ingredients:
- 4 ounces Guinness Stout Beer at room temperature
- 2 garlic cloves
- 1 ounce soy sauce
- 1 tablespoon Vidalia onion
- 1 teaspoon shallots
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fresh tarragon
- 1/4 teaspoon parsley
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
Preparation:
Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl. Add the Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors. Once you have finished marinating, place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired.
Source: Derrick Riches About.com Barbecue and Grilling Guide
Tags: guinness beer, guinness recipe, marinade recipe, recipes
Enter our NCAA College Basketball Pick’em Challenge and test your college hoops knowledge. This is a great contest for the die hard hoops fan or if you are just looking for a chance to win a great prize.
Entering is as easy as 1, 2, 3!
1. Become a Fan of Yardandpool.com on Facebook – http://www.facebook.com/yardandpool
2. Join our Bracket Group on Yahoo and make your picks – http://tournament.fantasysports.yahoo.com/t1/group/114315
3. Root for your favorite teams!
Our first place winner will win a Backyard and Barbecue Prize Pack that includes a Grilling Tools Set, BBQ Wood Chips by Steven Raichlen, BBQ Rub, Bamboo Skewers, a Battery Operated Bug Zapper and a set of two Ribbed Glass Tealight Lanterns.
Deadline to submit your picks is before the first game on Thursday, March 18, 2010.
GOOD LUCK!
Tags: College Basketball Brackets, NCAA Bracket Contest, NCAA College Basketball
