Masterbuilt Digital Charcoal Smoker

Give the gift of great BBQ! This 6 piece gift set from Lane's has everything to get you started. Includes Ancho Espresso Rub, Brisket Rub, Signature Rub, Sweet Heat Rub, Q-Nami Rub & Spellbound Rub.

Ancho Espresso Rub Ingredients: Brown Sugar, Espresso Ancho Chili Powder, Kosher Salt, Black Pepper, Garlic, Cayenne, Coriander

Brisket Rub Ingredients: Black Pepper, Kosher Salt, Granulated Garlic, Thyme, Paprika

Signature Rub Ingredients: Black Pepper, Kosher Salt, Granulated Garlic, Paprika, Ground Mustard, Thyme, Ancho Powder, Coriander

Sweet Heat Rub Ingredients: Brown Sugar Kosher Salt Black Pepper Granulated Garlic Thyme Paprika Ground Mustard Cayenne Sriracha Powder

Q-Nami Ingredients: Turbinado Sugar Kosher Salt Black Pepper Garlic Power Togarashi Ginger Coriander

Spellbound Ingredients: White Sugar, Brown Sugar, Salt, Pepper, Garlic, Chili Powder, Paprika, Smoked Paprika, Oregano, Ground Mustard, Cayenne

Use alder, hickory, maple and cedar grilling planks for grilling fish or get creative and make the perfect wood-fired pizza with this versatile cookbook. Grilling with cedar and other flavorful wood planks imparts a wonderful smoky infusion to all kinds of dishes with crowd-pleasing results. Learn how to use wood planks to make smoky homemade bacon, caramelized Butternut Squash and Apple Soup, and flavorful Rack of Lamb with Rosemary Pomegranate Sauce. Filled with color photography throughout, this cookbook explains the basics of plank grilling, such as how to prepare wood planks, as well as how to get the most out of cedar, alder, hickory, and maple planks in 75 versatile recipes.

Dimensions: 0.53" H x 8.67" L x 7.25" W
Paperback
Weight: 1.05 lbs
171 pages
Written by Dina Guillen, Rina Jordan
Publisher: Sasquatch Books

Ready to up your grilling game? This cookbook by a pitmaster and a sommelier will turn your backyard barbecue into the tastiest place to be--with recipes that celebrate smoked and grilled food (and the wines that pair best with them).

Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. Not as sauce-dependent as Kansas City, not quite as beef-obsessed as Texas, these dishes bring the smoke to wild salmon, ribs and steaks, fresh apples, heirloom tomatoes, nuts and beans, and even chocolate pot de crème. Rubs and glazes draw on Northwest flavors such as soy sauce, rosemary, and wild blackberries. Whether the equipment at home is a basic kettle grill or a professional-grade outfit with an electric wood feeder, the instructions will turn even novices into masters of the grill. And true to the region, these recipes pair with wines such as pinot noir and cabernet sauvignon instead of the customary can of beer.

Dimensions: 1.0" H x 10.1" L x 7.5" W
Hardcover
Weight: 1.9 lbs
240 pages
Written by Mary Cressler, Sean Martin
Publisher: Sasquatch Books

This set includes Apple and Hickory wood chunks from Kamado Joe. Use separately or mix together for the perfect blend. 

Apple kiln dried wood chunks have a very mild with a subtle sweet, fruity flavor. This is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood.

Hickory smoking wood chunks create a sweet, yet strong bacon-flavor; the smoke can be pungent, but it adds a nice, strong flavor to just about all meat cuts, but it’s especially popular with pork and ribs.

• Use with: pork, poultry, fish, ribs
• Chips are good for long term smoking, and you can soak them overnight to make them last longer
• Set includes 2 10 pound bags (1 Apple, 1 Hickory)

This set includes Apple and Maple wood chunks from Kamado Joe. Use separately or mix together for the perfect blend.

Apple kiln dried wood chunks have a very mild with a subtle sweet, fruity flavor. This is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood. Use maple wood with poultry and small game birds. Vegetables and cheeses are often grilled with maple.

• Use with: pork, poultry, fish, ribs
• Chips are good for long term smoking, and you can soak them overnight to make them last longer
• Set includes 2 10 pound bags (1 Apple, 1 Maple)

Apple kiln dried wood chunks have a very mild with a subtle sweet, fruity flavor. This is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood.

• Use with: pork, poultry, fish, ribs
• Chips are good for long term smoking, and you can soak them overnight to make them last longer
• Set includes 2 10 pound bags

Hickory smoking wood chunks create a sweet, yet strong bacon-flavor; the smoke can be pungent, but it adds a nice, strong flavor to just about all meat cuts, but it’s especially popular with pork and ribs.

• Chips are good for long term smoking, and you can soak them overnight to make them last longer
• Recommended to use with pork and ribs, but great for all meat cuts
• Set includes 2 10 pound bags