Come Enjoy Authentic Smoked Meats at Rackz BBQ!

If you are looking for delicious smoked barbecue and tasty southern classics in Carmel, visit Rackz BBQ for authentic flavors at an affordable price!

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

Here at Rackz BBQ, we specialize in home-style barbecue and southern classics, offering an ever-changing and exciting menu filled with a wide selection of smoked meats, savory sides, and delectable starters, all of which are made to order by our culinary experts and chief pit master!

We Have Your Favorite BBQ Meal!

When you visit our restaurant, you will be in for a memorable and satisfying meal. Start with some of our delicious appetizers, like pork belly burnt ends, BBQ chips and dip, homemade pork rinds, and more. And then indulge yourself with one of their smoked meats, including barbecue ribs, pulled pork, smoked chicken, pulled chicken, beef brisket, and a variety of combo platters.

But no meal is complete without some homemade, Southern-inspired side items! So be sure to add on some of our custom side selections, like macaroni and cheese, coleslaw, peach baked beans, glazed carrots, French fries, and more! And when you are all done with your meal, it’ll be time to finish with something sweet, like our assorted Hershey’s frozen treats or our rotating pie selection of the week!

Here at Rackz, we make dinner convenient for everyone by offering call ahead and takeout orders. And if you do not want to leave the house, you can simply order our delectable barbecue on DoorDash! For larger gatherings and event, take advantage of our BBQ catering services!

A Family Restaurant in Carmel

There is something for the whole family at Rackz BBQ, and you won’t be disappointed on your first visit! Even better, we are conveniently located in Carmel, Indiana, right off of Hazel Dell Parkway, and just North of Main Street. As a locally owned and operated barbecue restaurant, you can expect hot fresh barbecue at economical prices. Come check out our fantastic deals and delicious meals, today!

Learn More About Us

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

A Delicious Brine Recipe for Smoked Venison

Whether you are a veteran seasonal hunter, or just a person who loves deer meat, one of the most delicious ways to enjoy venison is right out of the smoker. But in order to get the best results, you must incorporate brining into the smoking process.

Continue reading to learn an easy and full-proof brine recipe for smoked venison

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

What You Need to Know

The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. Another important reason to brine venison is because it is a lean meat, which makes it more challenging to retain its natural juices during the cooking process. Not only does the salty water break down proteins in meat to tenderize it, it soaks into the fibers that have a lower salt concentration, thus hydrating the meat. Basically, meat brining both amps up the flavor and renders a juicy result.

Before you get started on your brine, you will need to prepare the meat by trimming off as much fat and connective tissue as possible. Score any silverskin, but be careful not to cut into the meat. Not sure what silverskin looks like? Read our blog, “The Types of Connective Tissues in Meat”, for help.

Now that your meat is prepped, you can concoct your venison brine! You can look up thousands of quality brine recipes online and in cookbooks, but a basic brine works just fine, and can be all you need as a beginner.

Will You Need:

🌿 Water1 Gallon
🌿 Worcestershire Sauce1/4 Cup
🌿 Soy Sauce*1/2 Cup
🌿 Molasses1/2 Cup
🌿 Kosher Salt3/4 Cup
🌿 Brown Sugar1/2 Cup
🌿 Pepper2 Tablespoons
🌿 Rosemary1 Tablespoons

*Do not use a reduced sodium soy sauce.

Getting Started:

This brine recipe is meant for a whole back-strap of venison. If you are using smaller cuts, reduce the portions of the brine as needed.

To get started, transfer all of the ingredients into a large stainless steel pot or plastic container that comes with a fitted lid.

Submerge your meat into the brine so that the entire portion is covered. Close the lid and be sure it is fully secured.

Transfer the container into the refrigerator, and let it sit for at least 12 hours. Just be sure to not allow it to sit longer than 24 hours; after that amount of time, bacteria can begin to grow.

After 12-plus hours of brining, take your meat out and rinse it with clean water. Pat it dry with paper towel and then season it any way you like!

Check back with our next blog for tips on smoking venison!

Want Delicious Smoked Meats Right Now?

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Come to Rackz BBQ! We are conveniently in Carmel, you can stop by anytime for lunch or dinner. Enjoy our made-from-scratch menu filled with traditional barbecue classics, like ribs, brisket, chicken, mac-n-cheese, corn bread, and more! If you don’t have time to sit down at our restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

7 Important Nutrients in Smoked Lamb Meat

Out of all the choices at the local butcher shop, you might not immediately consider lamb meat for your smoker. But the truth is, smoked lamb is delicious and easy to make! Furthermore, lamb meat is a delicious protein option that is highly versatile in terms of flavor, preparation, cuts, aging, and more. It offers a rich, earthy flavor profile, making it a terrific choice for any dinner occasion, casual or formal.

But wait; it gets better!

Lamb meat is actually very good for you, and a healthier alternative to beef. It is loaded with essential vitamins and nutrients, which all work toward improving and protecting our personal health. Some of the most important nutrients in lamb meat include protein, Vitamin B1, Vitamin B2, Vitamin B-6, Vitamin B12, Calcium, Phosphorus, potassium, magnesium, iron, and Selenium. Continue reading to learn more about each.

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

Protein

Lamb meat is meat, after all, so it is no surprise that is a protein. However, compared to other kinds of meat, lamb has a substantially higher amount of protein per serving. It is loaded with protein, ranging from 12 to 17 grams per serving. Protein is important because it gives us strength and energy, builds muscle mass, improves digestion, and more.

Vitamin B1

Vitamin B1 helps lamb meat and people both. Not only does it assist the oxidation process in lamb meat, it helps increase energy levels, support endurance, and much more. Although it occurs in relatively small amounts, it is still a positive contribution to your health.

Riboflavin

Also known as Vitamin B2, lamb meat provides an adequate amount. Vitamin B2, or riboflavin, encourages physical endurance, promotes stronger immunity, supports nerve health, and maintains healthy eyes and eyesight. It can even help manage chapped lips and canker sores.

Vitamin B12

Vitamin B12 is important for a number of reasons. Also known as cobalamin, Vitamin B12 encourages nerve health, supports physical health, increases endurance, and boosts the immune system. Furthermore, it assists in red blood cell formation, which successively, also helps to prevent anemia. One serving can contain up to 36% of your daily value.

Calcium and Phosphorous

Lamb meat also contains a high amount of calcium. There are several benefits of calcium, and our bodies require it for bone health and more. Since calcium works well to strengthen our bones, it also promotes healthy teeth and nails. Phosphorous is very good for your body. Just like calcium, the phosphorous in lamb meat also promotes healthy bones, and can even help prevent bone abnormalities and conditions, like osteoporosis.

Potassium

Potassium is an essential element to our health. It is an electrolyte that counteracts the effects of sodium. Not only does this contribute to maintaining consistent and healthy blood pressure, it also helps control the balance between acids and bases within the body. On average, there is 264 mg of potassium in one standard serving of lamb meat.

Smoked Lamb Recipe Tips

Smoked lamb is a delicious dish to try in your smoker grill. Pair your legs, racks, or chops with a fruit wood, such as apple, maple, oak, pecan, alder, cherry, or hickory, for excellent flavor profiles. Cook it according to its size and cut. Then once the internal temperature reaches 130 degrees Fahrenheit, you have yourself a perfectly prepared smoked lamb leg! In fact, why don’t you Try This Easy Smoked Leg of Lamb Recipe for a great result!

Now You’re Craving Delicious Smoked Meats?

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

What You Need to Know About Smoking Feral Hogs and Boar

For those of you who love smoked pork, exotic swine is something to try. Next to regular pork, feral hog, Russian boars, Razerbacks, and even Javalena are completely different in terms of taste and quality. Smoking wild swine in the smoker will render some of the most tender, succulent pork you’ve ever had! Continue reading to learn some helpful recommendations for acquiring and smoking exotic hog and boar.

Smoked Pork Dinners

Smoked Pork Dinners Carmel Indiana 317-688-7290

Where to Get Feral Hog

The challenge to wild hog is not smoking it, but rather, finding it. Although not everyone has the luxury of hunting feral hog and boar right outside their front door, if you are ever given the chance to go hog hunting, leap at the opportunity and save your bounty! For those of you who do not hunt, you have the option of purchasing feral hog at an exotic butcher shop, or you can order it online.

Taste

As versatile omnivores, wild swine primarily eat vegetation, fruit, and insects that are rich in nutrients, giving it a complex and layered flavor that is simply unparalleled to standard pork at the local grocer. Most people describe wild pork as having slight sweet notes with several indistinguishable flavor nuances. It is a darker meat, often resembling cuts closer to deer or veal, but it is not greasy like most other dark meats. Instead, it is marginally stringy, very tender and moist, with slight sweet notes.

Smoking Wild Pork

When it comes to cooking feral hog in the smoker, it is recommended to use a good quality wood. Most pitmasters suggest using hickory mesquite wood chips since they will not overpower the natural flavor of the meat. The best cuts of wild hog to smoke include the ribs, shoulder, lower legs, and loins. This includes Boston Butts, picnic cuts, front legs, and spare ribs.

If you have a large smoker, you can simply smoke the whole hog! Hocks, side meat, and jowl can be cured into bacon, while rear hams can be cured into the best tasting ham you’ve ever had. The key to smoking any meat is low and slow. For your wild swine, set your smoker to 200 degrees Fahrenheit. Do not exceed 200 degrees Fahrenheit or you risk drying out your cuts. Then allow your pork to quietly cook for at least 14 hours, but no longer than 36 hours.

Enjoy the Outstanding Smoked Pork at Rackz BBQ!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked pork, brisket, and chicken, as well as, southern comfort foods and desserts that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

The Simple Way to Smoke Prime Rib

Prime rib is a delectable, indulgent cut of beef that delivers an outrageous amount of flavor when prepared just right. Although prime rib is traditionally cooked in the oven or prepared on the grill, it is also well suited for smoking because the process impressively tenderizes the meat, while also giving it a pleasant smoky flavor.

Continue reading to learn a simple, step by step guide to smoking prime rib.

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290


Prime rib is essentially a standing rib roast that is derived from the top of the rib primal. Technically, it is only considered “prime” if it is prime grade beef; otherwise, it is just standard rib roast. Visit your local butcher shop or grocery store to purchase prime rib by the pound. On average, prime rib costs around $18 per pound, and it is recommended to apportion 1 pound per person (this sounds like a lot but keep in mind that there will be some shrinkage). A one bone roast will feed 2 people, while a 4 bone roast might feed between 6 to 10 people or more.

Choosing a Size

The first task in smoking a prime rib is to choose a roast that is the right size for your smoker grill. Some roasts can be as long as 16 inches, so if you plan on buying a seven-bone rib roast, make sure your equipment is large enough. The general rule of thumb is to have at least two inches on either side of the roast so that the heat and smoke can pass by.

Getting Started

Start by gathering the right supplies. You will need your smoker, fuel for the smoker, disposable aluminum pan, aluminum foil, meat thermometer, sharp knife, cutting board, and some high-temperature food-safe gloves. As for time, plan on smoking your prime rib for 20 to 30 minutes, per pound. This can vary depending on certain factors, such as the type of smoker you have, how well done you like your beef, and more.

Prepare the Smoker

Now you are ready to prepare your grill. Read our blog on How to Clean a Barbecue Smoker is yours is fairly dirty. A clean smoker produces the best flavor results. Set your smoker to 250 degrees Fahrenheit. You will cook your prime rib until it reaches an internal temperature between 130 and 150 degrees Fahrenheit. If you plan on using the drippings for gravy, be sure to place a drip pan filled with water at the bottom of your smoker.

Preparing the Roast

Although oven preparations rely on the thick layer of fat around a prime rib, smoking does not. You want the meat to be exposed to the smoke, so it is suggested to trim the fat off of your prime rib roast to your best ability. The sharper your knife is, the more efficient you will work. If you are worried about the meat drying out, don’t; the smoking process is meant to cook meat low and slow to retain moisture and build flavor.

If you do not want to worry about trimming your roast, simply tell the butcher at the shop that you are planning on smoking it, and they will cut it right for you. If you are using a bone-in roast, it is recommended to remove the bones and tie it all back in place. Read on blog on 3 Reasons Why You Should Tie a Roast for a quick guide to tying a roast.

Seasoning and Flavor

Prime rib is a great cut to work with because it doesn’t require too much seasoning to make it great. You definitely want to give it a generous layer of salt, but from there, you can follow with some black pepper or something herbal. It doesn’t need anything more complex than that. Then, wrap your prime rib roast in plastic wrap and let it sit out on the counter at room temperature for 2 to 3 hours before putting it in the smoker. As for wood in your smoker, choose a mild one so you do not overpower the meat with a smoky flavor profile. Read our blog on Various Wood Chip Options for Smoking Meat for suggestions.

Smoking Process

Once your smoker is heated, and your roast is finished setting, place it inside on the rack, bone side down. If your smoker only produces heat from one side, face the bones away from the meat to start. And if you are using wood chips, add them too. Now you just close the door and let the smoker do its job!

Halfway through cooking time, don your heat-safe gloves and rotate the roast to guarantee balanced cooking. At this time, also check the drip pan to ensure it still have plenty of water. Then, check the internal temperature of the roast; halfway through cooking, it should be between 100 and 200 degrees Fahrenheit.

Because your roast will rise in internal temperature by 5 degrees Fahrenheit once you remove it from the smoker, be sure to calculate correctly. Once the roast is approaching its target temperature, wrap it in aluminum foil and let it finish out in the smoker.

Special Note: If you prefer a crispy, caramelized crust, skip wrapping and remove the roast when it is around 10 degrees Fahrenheit from target temperate. Then put it in the oven, preheated at 400 degrees Fahrenheit, and cook it for 10 minutes; this is called “reverse searing.”

Wrapping and Resting

Regardless of which finishing option you choose, once you are done cooking your roast, wrap it in aluminum foil, place it on a large dish, and let it rest for 10 minutes or so. See our blog on The Benefits of Wrapping and Resting Your Meats After Cooking to learn more. After the meat has rested, transfer it to a cutting board and start slicing away! Aim for thicker slices, as thinner ones will dry out quickly.

Do You Love Smoked Beef?

Come to Rackz BBQ for Mouthwatering Beef Brisket!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious beef brisket meals and barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

The Benefits of Smoking Meat

If you are trying to decide between the grill and the smoker for your upcoming family cookout, there are many reasons to go for the latter. Although grilling is a classic and dependable method of preparing your favorite cuts of meat, the smoker can offer you a long list of unique benefits unparalleled to any other cooking method.

Continue reading to learn the top benefits of smoking meat.

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Inexpensive Cuts

For smoking meat, the best cuts to use are the ones with enough fat and connective tissue to tenderize and fill with flavor. One of the best parts about barbecue is that these cuts tend to also be the cheaper ones. Cheaper cuts of meat work better with smoking since leaner cuts can have difficulty withstanding long hours of cooking without drying out. Common cuts to smoke include pork shoulder, pork ribs, beef brisket, ham roast, and any kind of poultry.

Flavor

Smoking is most popular for the flavors it adds to meat. When it comes to smoking meat, great results start with the type of wood you choose for your smoker. Wood chips render unique and individual flavors that can be used alone, or in combination with one another, to create new flavor profiles. The hot temperatures and quick burning attributes produce a momentous burst of smoke that gives meat a distinct flavor unparalleled to meat cooked any other way.

Tenderness

If you want a juicy, tender, fall-off-the-bone cut of meat, smoking it will get you there. As fat melts and connective tissues breaks down, the meat is kept perfectly moist during smoking. That is one reason why cuts of meat with high fat and connective tissue tend to improve with smoking, and finish tender and flavorful.

Preservation

The tradition of smoking meat dates back to ancient times, when it was primarily used as a form of food preservation. To this day, the innovative advancements in the culinary industry allow us to smoke and cure meat with ease and convenience. One of the most common methods of preserving and curing smoked meats include hanging or placing it on racks in a chamber designed to contain the smoke. This drying action of the smoke tends to preserve the meat, giving it a longer shelf life.

Where to Get Tender Smoked Meats Neat You

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious smoked barbecue meals and barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

How to Season Your Brand New Smoker

If you are the owner of a brand-new smoker, you may have come across several recommendations to “season” it before trying it out. This is often very confusing for anyone new at smoking meat because manufacturer instructions typically do not contain any information about seasoning a new smoker.

If this is something that has been on your mind, you have come to the right place. It is important to start out on the right track if you want your smoker to deliver the best results. Continue reading to learn what it means to season a smoker and how to get started.

Smoked BBQ Meats Carmel IN

For Great Smoked Meats and BBQ, Call
317-688-7290!

When Your Smoker Arrives

When a new smoker is packed and shipped out from the manufacturer, it is common practice to spray the smoker exterior with oil in order to protect its surface and prevent rust formation. Whether you ordered your smoker online and had it shipped directly to your home, or purchased it at the store location, it will have this layer of oil intact. If you were to move forward with using your new smoker with this layer of oil on its surface, it would negatively affect the flavor and quality of anything you cook inside. It can even contaminate any meat, cheese, or vegetables you smoke.

The process of removing the surface oil on a new smoker is colloquially referred to as “seasoning.”

How To Get Started

Fortunately, seasoning a new smoker is very simple. In fact, it should just be called “heating up your smoker before using it.” All you have to do is set up your smoker, turn it to 250° Fahrenheit (120° Celsius), and allow smoke to pass through it for up to an hour (smoke for at least 30 minutes). It is also recommended to first spray the interior of the smoker with the standard cooking spray such as Pam®.

After 30 to 60 minutes of smoking, your smoker should be safe and ready to use! To ensure that it is ready, allow the smoker to cool down completely and then open its chambers to smell the inside. If you can detect the odor of oil, you need to continue the seasoning process for a little longer. If the inside of the smoker smells like nothing, you are good to go! The process of seasoning eliminates all of the lingering oil and petroleum residue on the surface of your smoker, making it an essential part of creating smoked masterpieces.

Try Some Excellent Smoked BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

If you are craving delicious barbecue and smoked meats, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

Try This Easy Smoked Leg of Lamb Recipe

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Lamb meat is a wonderful option for switching up the monotony of the everyday cuts of meat you serve for lunch and dinner. It can be a part of a nutritious and sensible diet too. Lamb is rich in nutrients and meets all the FDA requirements for lean meat. A 3 ounce portion contains 175 calories or so, and provides more than quadruple the amount of essential omega-3 fatty and alpha-linolenic acids compared to a similar portion of beef. It is also reasonably priced. A 5 lb. whole boneless leg of lamb costs around $25 at your local Costo®, which can easily feed a family of 8!

Additional Benefits Include:

It delivers excellent protein.
It offers an abundant source of iron.
It boosts the immune system.
It contains healthy fats.
It promotes nervous system health.

Smoked Boneless Lamb Leg

Although you might not find fresh lamb meat at your neighborhood market as easily as you would beef or pork, it is very much worth your while to track down a local specialty shop or store that provides a variety of lamb cuts. Pick out a whole boneless leg of lamb, and then amaze your family and friends with this incredibly easy and delicious smoked lamb leg recipe!

What You Will Need:

Fresh Rosemary – 2 Tablespoons, Finely Chopped
Fresh Thyme – 1 Tablespoon, Finely Chopped
Fresh Garlic – 5 Cloves, Minced
Course Sea Salt – 2 Tablespoons
Course Ground Black Pepper – 1 Tablespoon
Butcher String/Twine
Cutting Board
Large Platter
Small Bowl
Standard Meat Smoker

Want to Use a Baste to Prevent Drying Out?

What You Will Need:

Red Wine Vinegar – 1 Cup
Vegetable Oil – ½ Cup
Sea Salt – 1 Teaspoon
Course Ground Black Pepper – ½ Teaspoon
Chopped Rosemary – ½ Teaspoon
Chopped Thyme – ½ Teaspoon
Garlic – 5 Cloves, Minced

GREAT TIP: Instead of a traditional meat mop, tie a bunch of fresh herbs to a long stick and use this to baste your lamb during the smoking process.

Getting Started:

Remove any netting around the lamb meat, and then rinse it in cold water. Blot it dry with a clean paper towel and transfer it to the platter.

Brush the entire outside of the lamb leg with olive oil. Be sure to cover all sides, including where the bone was removed. Now you are ready to season.

Combine the herbs and garlic into a small bowl and set aside. Then generously sprinkle the salt and pepper on all surface areas of the meat. Next, apply your garlic mixture in the same way.

NOTE: If you are smoking a bone-in lamb leg, try cutting small slits into the meat for better seasoning saturation.

Next, tie up the lamb leg as you would a traditional roast. For help, see our recent blog, “3 Reasons Why You Should Tie a Roast.” There, you will find a quick guide to tying a roast.

After you tie up your lamb, set it in the refrigerator for 3 to 4 hours to allow the seasonings to absorb into the meat.

One hour prior to placing it in the smoker, take it out of the refrigerator and let is reach room temperature.

Set your smoker to 275 degrees Fahrenheit. Be sure to use a mild wood, such as Cherry, Grape, or Maple. See our blog on “Various Wood Chip Options for Smoking Meat” for some helpful tips.

Smoke your leg of lamb for 2 hours and 15 minutes, or until internal temperatures are right where you want them to be. Smoked lamb leg is best served medium rare to medium, which is around 140 -145 degrees Fahrenheit.

Where to Get Great Smoked BBQ Near You

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

Top-Rated and Recommended Pellet Smokers on the Market

Want To Look Like a Real BBQ Pitmaster?

With these popular, easy-to-use pellet smokers, YOU CAN!

Whether for tailgating, semi-pro smoking, or just at-home cooking, there are plenty of fantastic pellet smoker options on the market that consumers say are the best. Continue reading to learn which pellet smokers are recommended for all these activities and more!

Smoked Meat Dinners 317-688-7290

Smoked Meat Dinners 317-688-7290


If you are new to smoking and grilling, check out our blog about The 3 Steps to Choosing a Smoker, where you will find some popular and highly-reviewed beginner brands for smoking meats. But if you are more familiar with smoking and grilling meats, the top-rated, affordable pellet smokers listed below are great options to consider!

GREAT FOR AT-HOME:

Camp Chef® PG24DLX Deluxe Pellet Grill and Smoker

Retail Price: $499.00

This grill is great for both traveling and cooking at home. It is designed with advanced digital temperature reading, so you can rest assure you’ll get great results without much effort. Homeowners also love the ash can clean-out system feature that makes clean up a breeze!

Grilla Grills® Silverbac Smoker

Retail Price: $749.00

The Silverbac® wood pellet grill is considered to be one of the best overall values among consumers. It renders excellent results with its heat retention and durability qualities. Designed with a heavy-duty 12-gauge steel body and 14-gauge stainless steel lid, this should come as no surprise!

GREAT SMOKER FOR TAILGATING:

Green Mountain Grills® Davy Crockett Pellet Grill

Retail Price: $339.00

This grill is highly noted for its digital Wi-Fi controller that lets you to supervise and control the temperature of the smoker from anywhere in your house. Not only are they ideal for tailgating and camping, they are perfectly suited for at-home grilling too!

GREAT SMOKER FOR SEMI-PROS:

Rec Tec Grills® The Bull RT-700

Retail Price: $1,199

Although it comes with a hefty price tag, buyers agree that the initial investment is worth it in the end. It comes with integral Wi-Fi technology that lets you monitor and alter the temperature from anywhere in the house. But consumers really love the 40-lb. hopper and interior LED!

Traeger® TFB29LZA Grills Junior Elite Grill Smoker

Retail Price: $429.00

This highly versatile grill is actually great option for both beginners and experienced smokers, and especially for those who have limited space or storage. This product can do it all, from grilling and smoking, to roasting, braising, barbecuing, and even baking!

All of these grills and smokers are available for purchase at Amazon.com.

No Time to Grill? Come to Racks BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, and more! From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us during regular business hours at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

Tips for Excellent Smoked Chicken

If smoked chicken is on your family’s dinner menu this weekend, everyone is in for a real treat. Not only is poultry an excellent option for smoking, it can be seasoned and customized in a vast array of flavors. Even better, it’s one of the easiest and most forgiving cuts of meat to work with. This is great news if you have never smoked a chicken before.

Continue reading to learn how to smoke a chicken, as well as, some tips that can guarantee fantastic, high-quality results, every time!

Smoked Chicken Dinners 317-688-7290

Smoked Chicken Dinners 317-688-7290

Start With a Fresh Cut of Meat

The most basic tip you can follow when it comes to excellent smoked chicken is to always choose a fresh cut. Avoid frozen chickens at all costs, and go for a fresh, never-frozen product. If you have to use a frozen chicken, you can still get good results if you use it in time and thaw it properly. When choosing a fresh chicken, be sure it is within its freshness date, and has a good look and healthy color.

Furthermore, you do not want to see a lot of juice, or “solution” packed inside with your bird. These reddish solutions are chemical brines that are often added to packaged chicken to make them look plump and appealing. Although these chemical brines make a chicken look great, they greatly reduce the quality of flavor.

Get Enough Bird

Chicken goes fast when it hits the table, so be sure to avoid one of the most common mistakes made when smoking chicken: not buying enough to feed everyone. Look for a 4 or 5 pound whole chicken if you are feeding just one or two people. This will be enough for dinner and some lunch sandwiches or salads the next day. If you are serving more than 4 or 5 people, you should prepare two whole chickens to plan for enough food.

Get Your Temperatures and Times Right

There are literally thousands of recommendations for temperature and time when it comes to smoking chicken. As you grow along the learning curve of smoking meats, you will gain your own preference and perspective of proper times and temperatures. These will vary from person to person depending on a wide variety of factors, like oven settings, type of equipment, and more.

As for a basic guide, smoke your chicken at 250 degrees Fahrenheit for 45 minutes per pound of meat. Your chicken is done when an internal meat thermometer reads 185 degrees Fahrenheit at the center of the breast, and 195 degrees Fahrenheit in the thighs.

Since chicken skin can act as a barrier to smoke and heat, it is a great tip to increase the temperature to 350 degrees Fahrenheit for one hour during the smoking process so that the skin is crispy and can be bitten through with ease. If you do not do this step, you risk having rubbery skin.

Choose a Favorable Wood

There are woods to avoid when smoking meats, and there are various popular woods for smoking meat. Just be sure to know the difference and choose a wood that compliments your choice of meat. For smoked chicken, a sweeter wood is usually the best choice. This includes varieties like apple, cherry, or any other fruit woods. These woods will provide great smokiness without overpowering the gentle meat with too much flavor. DO NOT USE Eastern cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore. These trees are high in resin and oils that cause a thick smoke when lit.

Enjoy the Outstanding Smoked Chicken at Rackz BBQ!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.