Smokers & Grills
Our smokers and grills are designed thoughtfully and built ruggedly, helping you go the extra mile for unmatched flavor.
Longhorn Offset Smoker
Bandera® Vertical Offset Smoker
Highland Reverse Flow Offset Smoker
Longhorn Combo Charcoal/Gas Smoker & Grill
Highland Offset Smoker
Longhorn Reverse Flow Offset Smoker
Bronco Drum Smoker
Judge Charcoal Grill
Rambler Tabletop Charcoal Grill
Top Recipes
Place a whole chicken on top of your favorite can of beer. This will keep the bird juicy while a barbecue rub and hickory wood chunks give it a delicious and smoky flavor. With a crispy exterior and exceptionally moist meat, this smoked beer can chicken will stand up to even your toughest critics.
Place a whole chicken on top of your favorite can of beer. This will keep the bird juicy while a barbecue rub and hickory wood chunks give it a delicious and smoky flavor. With a crispy exterior and exceptionally moist meat, this smoked beer can chicken will stand up to even your toughest critics.
This Smoked Prime Rib begins with garlic cloves and rosemary sprigs pressed down into a plump rib roast, followed by a dry rub. Wood-smoked flavor and spices permeate the flavorful beef to form an impressive garlic and herb crust. It’s the ultimate meal for a special occasion.
This Smoked Prime Rib begins with garlic cloves and rosemary sprigs pressed down into a plump rib roast, followed by a dry rub. Wood-smoked flavor and spices permeate the flavorful beef to form an impressive garlic and herb crust. It’s the ultimate meal for a special occasion.
Expertly smoked beef brisket is a thing of beauty. The relaxed slices of smoky, tender beef almost melt in your mouth. The burnt ends are one of the best bites in barbecue. If possible, trim, inject, and season the brisket 12 hours before smoking, keeping it refrigerated.
Expertly smoked beef brisket is a thing of beauty. The relaxed slices of smoky, tender beef almost melt in your mouth. The burnt ends are one of the best bites in barbecue. If possible, trim, inject, and season the brisket 12 hours before smoking, keeping it refrigerated.