Shopping & Reviews

A Griller’s Shopping Guide

Just like a flame-kissed t-bone, there are some great products on the market to get your fire-fueled glands salivating. Here are a few of our favorites to keep your personal grilling season smoking.

A Smoker for the Space-Challenged

Unlike typical flat-lidded stovetop models, the Nordic Ware 365 Kettle Smoker ($133; has a 13″ domed lid that offers more space and better circulation. The aluminized steel helps maintain an optimal low-and-slow temperature of 200°, and an adjustable vent and drip tray allow for a seamless transition from moist to dry smoking. Cleanup is also easy, thanks to its nonstick interior.

Great Fire-Flavored Foods

A blend of seven kinds of wood (including pecan, red oak, and mesquite) gives the Bonfire Extra Bold Smoked Sea Salt (2.5 oz. for $15; its complex, robust flavor.

Applewood-smoked Regalis steelhead roe (1 oz. for $18; has a delightful pop of brine and smoke—a superb match for eggs, blini, or baked potatoes.

Wrapped in maple leaves spritzed with bourbon, the Rivers Edge Chèvre Up in Smoke (4 oz. for $16; mingles fresh creaminess with the aroma of charred alder.

An essential ingredient in Sean Brock's Char-Smoked Ribs, Bourbon Barrel Bluegrass Soy Sauce (100 ml. for $8 at ups the umami factor with a hit of caramelized smokiness.

Essential Grilling Cookbooks

Mallmann on Fire: 100 Recipes
by Francis Mallman & Peter Kaminsky (ARTISAN, 2014)
Mallmann, a well-respected Argentinian wood-fire fanatic, traverses the world collecting inspiration from places as varied as Patagonia and Brooklyn. He arms readers with international recipes and tips ranging from the basic to the adventurous (like how to cook a lamb leg suspended from a tree).
TIP: Add any chopped herbs you like to room-temperature olive oil and refrigerate overnight. The oil will partially solidify in the fridge, and by morning you'll have a mild, aromatic spread—similar in texture to soft butter—to add to just-off-the-grill food.

Feeding the Fire
by Joe Carroll & Nick Fauchald (ARTISAN, 2015)
Carroll, the restaurateur behind Philadelphia's Fette Sau and New York's St. Anselm, breaks down grilling and smoking into 20 chapter-lessons—"Wood Is an Ingredient," "You Can Grill Before Noon"—that teach readers fundamental techniques they can use to experiment with grilling on their own.
TIP: Slather grilled corn with compound cream cheese instead of butter. The cheese, seasoned with za'atar or any herbs and spices you like, adds tang and sticks to the ears better.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.