
Tools
The smoker, the grill, the thermometers, and the pans behind the recipes.
Cookers
Gas grillA grill with at least two burners, so one side can be lit and the other left off. Several recipes here cook on the unlit side with the lid closed.
Pellet smokerA smoker that feeds wood pellets into a small fire pot and holds the temperature you set. The smoked recipes here run it at 225 degrees, and their Super Smoke step is a Traeger setting.
Fuel
Thermometers
Pots and pans
Foil roasting panA deep disposable aluminum pan. It holds the crab legs and their butter in the oven, and the sauced pork belly in the smoker.
Small saucepanA small pot for melting butter and warming cream together.
StockpotA big, tall pot for boiling four pounds of potatoes or building a soup from the sausage up.
Wire rackA rack or grill basket that carries all of the pork belly cubes to the smoker and back in one trip.
Prep
Aluminum foilHeavy foil seals the crab pan and tents the roast while it rests.
Carving knifeA long, thin knife that slices a roast in one stroke.
Chef’s knifeA sharp knife of about eight inches. It trims and cubes the pork belly and chops everything else.
ColanderDrains the potatoes all at once.
Cutting boardA board big enough to hold a whole pork belly or a resting roast.
Kitchen shearsHeavy scissors cut a crab shell open down its length, which is easier than cracking it.
Large mixing bowlA bowl big enough to toss seven pounds of pork belly cubes with their coating.
Potato masherA hand masher leaves the potatoes coarse, with a few small chunks, which is how this recipe wants them.
TongsLong tongs for turning steaks, chops, sausages, and corn without piercing them.
ToothpicksPlain wooden picks, for pricking sausages before they go on the grill and for serving sticky pork belly cubes.
Vegetable peelerA sharp swivel peeler makes short work of four pounds of potatoes.


