Go Beyond Convection

The Science

Unlike traditional grills which cook food from a single, direct heat source, the cylindrical shape of the Pit Barrel® and “Hook-and-Hang” method place the food in the center of the action, heating the meat from all sides at once and producing consistently great-tasting, perfectly cooked food every time.

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Hanging the meat vertically reduces the radiative heating contribution significantly, for the same reason turning your face away from the sun is cooling, or holding your palm perpendicular to the grill doesn’t feel so hot. Plus, dripping juices radiatively cool the bottom of the meat.

Dr. Greg Blonder, AmazingRibs.com Science Advisor