When introducing the main types of motorhomes, we typically stick to the common Class A, B, and C categories. But there are two important motorhome types that some might call ‘tweeners’ – the Class B+ and the Super C RV.
While Class B+ RVs are designed to provide more luxury than your standard class B camper van, the best super C RVs are designed for more rugged, off-road use than a standard class C motorhome. Let’s learn more about Super C RVs and some of the top-selling models you can find at Camping World dealerships nationwide.

What is a Super C RV?

A Super C RV is essentially a heavier-duty upgrade to a standard Class C motorhome. Most Super C motorhomes are built on a larger, heavier truck chassis, such as the RAM® 5500 SLT, the Freightliner® S2RV, and the Ford® F-550 Chassis.
Many Super C RVs also boast more powerful diesel engines, allowing them to tow heavier loads than an average Class C motorhome. Still, the significant identifying feature shared by Class C and Super C RVs is the cabover bunk area above the driver’s cockpit.

What are the Pros and Cons of Super C RVs?

Here are some of the most important advantages and disadvantages of Super C RVs, as compared to other motorhomes:

Pros

• Towing Capacity. Larger diesel engines and beefed-up towing packages allow you to tow heavier loads.
• Interior Living Space. A larger, heavy-duty chassis allows for bigger builds with more spacious floorplans.
• Holding Tank Capacities. Larger fresh, gray, and black water holding tanks allow you to camp longer between dump station visits.
• Extended Wheelbase. A wider wheelbase provides more stability and security when navigating this RV through various road conditions.
• Exterior Storage. Massive basement compartments provide ample room for grills, camping chairs, pop-up shelters, and more.
• Suspension. Upgraded suspension for a smoother, more comfortable ride and an improved ability to handle unmaintained roads. Learn more about RV suspension.
• Engine Maintenance. The engine is located under the hood in the front, providing easier access for mechanics than what’s required in Class A diesel motorhomes.

Cons

• Maneuverability. Larger RVs require more care and precision from the open highway to entering gas stations and parking lots. Still, most Super C RVs fall under the 26,000-pound limit, meaning you don’t need a special license to drive them.
• Fuel Efficiency. On average, this RV type gets less than 10 miles per gallon. This is closer to what you’ll get with most Class A diesel RVs but less than you’d get with a compact Class B RV.
• Price Point: Super C RVs start at a higher price point than standard Class C motorhomes, making them a more direct comparison with Class A diesel pushers.

Learn more about the pros and cons of diesel versus gas RVs.

Camping World’s Best Super C RVs

These are four of the top-selling Super C motorhomes you’ll find on Camping World lots:

Dynamax Isata 5 28SS with Xplorer Package

Powered by a Cummins 6.7L I6 turbo diesel engine, the Dynamax Isata 5 28SS boasts a 10,000-pound towing capacity for towing a larger toad or even a boat like the Nepallo. With a Quad-View camera system, you’ll have views from the hitch, the top of the rear wall, and on both sides for easy maneuvering in and out of campsites.
The exterior is equipped with a TV mount under the armless patio awning, which dramatically reduces the chances of bumping your head as you’re moving about outside your RV. The cabover mattress measures 50” x 80” for a comfortable secondary sleeping area, and the booth dinette can be upgraded to a tri-fold sofa or theater seating, depending on your preference.
Find a Dynamax Isata Super C near you.

RV Specs

• Length: 31’2”
• Chassis: Ram® 5500 SLT Chassis - Factory 4-Wheel Drive
• Sleeping Capacity: Up to 4
• Freshwater Capacity: 78 gallons
• Waste Water Capacity: 45 (gray) and 45 (black) gallons

Jayco Seneca Prestige 37L

https://youtu.be/kGFppR4bQDU
Of the Super C RVs on our list, the Jayco Seneca Prestige 37L boasts the highest sleeping capacity. As Chris says in the video, it’s full of luxury amenities like solid surface countertops with an undermount, stainless steel sink in the kitchen, a 50” LED TV, and a 40” electric fireplace below the entertainment center.
The overhead bunk above the cockpit boasts an impressive 750-pound weight capacity, and the included cargo net can handle up to 300 pounds if you use that area for gear storage. The JAYCOMMAND® control center powered by Firefly helps you control all the RV's interior systems from the control panel or directly from your smartphone using the mobile app.
Outside, the Seneca Prestige boasts a hitch receiver with a 12,000-pound capacity. It also has features like a water filtration system and a Thetford macerator system that would be pricey add-ons for many motorhomes. With slide-out toppers above all the slide-outs and the industry’s largest travel-view window in the entrance door, Jayco has thought of it all with this prestigious Super C RV.
Explore new and used Jayco Seneca motorhomes.

RV Specs

• Length: 39’4”
• Chassis: Freightliner® S2RV Chassis
• Sleeping Capacity: Up to 9
• Freshwater Capacity: 72 gallons
• Waste Water Capacity: 81 (gray) and 50 (black) gallons

Thor Motor Coach Magnitude XG32

Ideal for couples or small families, the Thor Magnitude XG32 boasts a nearly full-length slide-out on the driver’s side. This dramatically increases the floor space between the theater seating on the passenger side and the dinette and kitchen on the off-camp side.
It also creates extra floorplan space for a sizeable bathroom with a 32” x 32” corner shower, a mirrored vanity, and plenty of storage for linens and bathroom essentials. The bedroom features a second slide-out that houses the 60” x 75” queen bed that’s laid out opposite a massive closet and dresser.
The exterior features a powered patio awning, an exterior 32” TV with a built-in, Bluetooth-enabled sound bar, an exterior shower and LP connection, and a 100-watt solar charging system with a power controller. This 50-amp coach also comes standard with the Winegard® Connect Wi-Fi Extender +4G and a rooftop satellite mounting backer.
Check the price of Thor Magnitude motorhomes in your region.

RV Specs

• Length: 33’8”
• Chassis: Ford® F-550 Chassis
• Sleeping Capacity: Up to 4
• Freshwater Capacity: 75 gallons
• Waste Water Capacity: 47 (gray) and 40 (black) gallons

Tiffin Allegro Bay 38AB

Tiffin’s Allegro Bay 38AB is one of three floorplans offered in this Super C model. The 38AB sleeps up to six, making it ideal for families traveling with kids and their friends. Because every adventure starts with the journey to your destination, the Allegro Bay is powered by a Cummins® Quiet B6.7 360-HP diesel engine with a six-speed Allison transmission.
You can expand your destination selection with this Super C, as it’s equipped with an Onan 8,000-watt diesel generator that’ll keep your electrical systems running as long as you keep diesel fuel in the tank. Plus, its better optional upgrades include solar prep and three 200-watt solar panels with a 30-amp charge controller.
This 50-amp Super C RV also boasts plenty of holding tank capacity for boondocking trips, but the interior makes you feel like you’re glamping no matter the destination. A 20-cubic-foot refrigerator is one of the largest in the industry, and the residential microwave with an air fryer makes reheating camp meals as simple as the touch of a button.
Discover Tiffin Allegro Bay Super C RVs nationwide.

RV Specs

• Length: 39’4”
• Chassis: Freightliner® S2RV Chassis
• Sleeping Capacity: Up to 6
• Freshwater Capacity: 150 gallons
• Waste Water Capacity: 70 (gray) and 45 (black) gallons

Thor Motor Coach Magnitude RS36

The Thor Magnitude RS36 is another 4x4 Super C RV with a 6.7L Power Stroke Turbo Diesel engine that delivers up to 12,000 pounds of towing capacity. Even if you don’t tow, that powerful engine won’t have any trouble with this RV’s heavy-duty construction, which features a welded tubular steel floor, a welded tubular aluminum roof and sidewall cage construction, and Vacu-bond laminated roof, walls, and floor.
Inside that beefy package, Thor equipped the RS36 with all the features you need for comfortable easy navigation. That includes safety features like lane departure warning and pre-collision assist, comfort amenities like adjustable pedals and heated remote exterior mirrors, and an entertainment system with an 8” color LCD touchscreen and voice-command recognition.
To keep you comfortable and keep your systems running throughout the camping season, this 50-amp coach is built with dual 13,500-BTU air conditioning units, a 100-watt solar charging system with charge controller, and a 6,000-watt Onan diesel generator with automatic generator start to keep your appliances powered when camping off-grid.
Check the price of Thor Magnitude motorhomes in your region.

RV Specs

• Length: 37’8”
• Chassis: Ford® F-600 Chassis
• Sleeping Capacity: Up to 6
• Freshwater Capacity: 75 gallons
• Waste Water Capacity: 40 (gray) and 40 (black) gallons

These Super C RVs are some of the most rugged luxury RVs you’ll find. At a similar price point, here are a few other collections of luxury RVs you might be interested in:

• Camping World’s Guide to Luxury RVs
• 2022 Luxury Fifth Wheels
• Four Class B+ RVs That Goldilocks Would Love

Which of these Super C RVs is your favorite? Let us know in the comments below.

I just came into a pellet fired Traeger smoker and for my first smoke ever, I’m trying out a pork shoulder. It ran out of pellets midway through the day, so the smoker turned off for a couple hours. It’s back up and running, and the pork’s at 150 now.
If I take this meat out of there in two hours (at 1 AM), bring it back in the house and wrap/refrigerate it, and pop it back in the smoker in the morning, will it still be safe to eat?
EDIT: Thanks for the help! Called the Traeger helpline, they said to pull it off (it shot up to 170 by about 15 minutes ago, 12 AM EST) and throw it in my oven inside at 200 overnight.

Hello! Unsure if this belongs here but there's a restaurant in Atlanta that has incredible smoked salmon. It does it with a cold curing process using a dry rub and then a bit of cold smoke to add some extra flavor.
I'll also be including the trout recipe. I used to just use the info from the AJC article on this but it looks like they're starting to paywall a lot of their content. I dont want this recipe lost when that fully happens so I'm info dumping the spice Mixture, the 2 trout recipes and the salmon and then salmon with latkas recipe.
Canoe Seven-Spice Cure Mixture
scant 1/4 cup cracked black peppercorns
scant 1/4 cup crushed fennel seed
scant 1/4 cup crushed coriander seed
1 star anise
4 whole cloves
2 garlic cloves, crushed
1 (3/4 ounce) packages thyme sprigs, stems removed
1 bay leaf
1/2 pound kosher salt, divided
1/4 pound light brown sugar
Preheat the oven to 350 degrees. Combine peppercorns, fennel, coriander, star anise and cloves on a rimmed baking sheet and bake until fragrant. Remove from oven and allow to cool. In the jar of a blender, combine toasted spices with garlic, thyme leaves and bay leaf. Process until blended. Add half the salt and blend until fairly finely ground. In a medium bowl, combine remaining salt and sugar. Add salt/spice/herb mixture from blender and stir together thoroughly. May be made ahead and stored in an airtight container. Makes: 3 cups
Canoe House Hot Smoked Trout Fillets
Whatever trout you don’t eat straight off the grill, or in the Trout and Apple salad recipe we’ve provided, would be delicious added at the last minute to a seafood chowder or used to make a smoked trout dip.
A 1 1/4-pound trout will yield two 6- to 7-ounce fillets.
8 (6- to 7-ounce) rainbow trout fillets
1/2 cup Seven-Spice Cure Mixture (see recipe)
Hickory wood chips
Carefully check fillets for pin bones and remove. Arrange trout, skin side down, on a wire rack set in a rimmed baking sheet. Sprinkle lightly with cure mix, about 1 tablespoon per fillet. You should be able to see the flesh through the cure. Refrigerate trout 2 hours uncovered.
Rinse trout until gently flowing cold water and put back on wire rack. Refrigerate uncovered overnight.
Preheat the smoker to 170 degrees.
Move trout to smoker racks and add wood chips on the fire. Be sure to maintain the smoker at 170 degrees. Smoke trout for 1 hour or until fillets are flaky. Do not overcook. Makes: 8 fillets
Per fillet: 217 calories (percent of calories from fat, 26), 35 grams protein, 4 grams carbohydrates, 1 gram fiber, 6 grams fat (1 gram saturated), 100 milligrams cholesterol, 1,114 milligrams sodium.
Hot Smoked Trout and Apple Salad
Basford created this recipe as a play on a Waldorf salad. At Canoe, it’s served with pickled muscadines. You could add grapes to your version at home. You can use romaine lettuce or the suggested arugula for a more peppery bite. The cooked trout skin provide a smoky, crisp counterpoint to the salad. Basford says they provide the same textural contrast as a crisp piece of bacon.
1/2 cup buttermilk
1/4 cup sour cream
Juice of 2 lemons
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon finely chopped parsley
2 Granny Smith apples, cored and sliced 1/8-inch thick
1 bulb fennel, cut into matchstick pieces
4 Canoe House Hot Smoked Trout fillets (see recipe)
8 ounces arugula
Vegetable oil
1/4 pound toasted walnut halves, optional for garnish
Make dressing: in a medium size bowl, whisk together buttermilk, sour cream, lemon juice, Dijon mustard, whole grain mustard, onion powder, garlic powder and parsley. Set aside.
In a large bowl, combine apple slices and fennel and add dressing to coat. Remove skin from fillets and break flesh into large chunks. Set skin aside. Add to apple mixture along with arugula pieces. Gently toss together, making sure to keep trout pieces intact. Add more dressing if needed. Divide salad between serving plates.
In a small skillet, film the bottom with oil and heat over medium-high heat. Add reserved trout skins and cook until crisp. Top each salad with a piece of trout skin and garnish with walnuts if desired. Serve immediately. Serves: 8
Per serving: 276 calories (percent of calories from fat, 52), 23 grams protein, 11 grams carbohydrates, 3 grams fiber, 16 grams fat (3 grams saturated), 52 milligrams cholesterol, 646 milligrams sodium.
Canoe House Cold Smoked Salmon
A 4 1/2-pound salmon will yield 3 3/4 pounds of fillets.
1 4 1/2-pound Atlantic salmon, filleted
1 1/2 cups Seven-Spice Cure Mixture (see recipe)
Hickory wood chips
Carefully check salmon fillets and remove any bones. Arrange salmon, skin side down, on a wire rack set in a rimmed baking sheet. Sprinkle with cure mix. Cure mix should be about 1/4-inch thick. Gently pat it into place. Do not press it into the flesh. Wrap salmon in plastic wrap and refrigerate 2 days. Keep the salmon on a sheet pan or something else that can catch any liquid that may drip from the salmon.
Rinse salmon until gently flowing cold water and put back on wire rack. The salmon is fully “cooked” at this point and could be eaten in this state although you’ll find it a little salty. Refrigerate uncovered overnight.
Prepare smoker: Create coals in a separate area from where you are going to smoke. Once you have some coals, if you have a multi-level smoker, place a baking dish full of ice between the coals and the salmon itself. Heat smoker to no more than 90 degrees.
Place the cured salmon high in the smoker. Be sure to have dampers in the flue open to allow the hot air to escape. Add hickory wood chips to coals. Smoke salmon for one hour. Be sure to check the ice level throughout the process. The ice will keep the smoker cool as well as cooling the air as it rises past the salmon. After one hour, check the salmon by taking the fillet out of the smoker and smelling to see if it has a subtle smoked smell. If not, return it to the smoker for 30 more minutes. If it seems right to you, then remove salmon from smoker and refrigerate, covered, overnight. The salmon is then ready to slice. Be sure to check again for any bones. Be sure to use a knife with a very thin blade and slice the salmon at a 35- to 40-degree angle and against the grain of the fillet. You want to get a little of the top of the salmon with each slice Makes: 3 pounds smoked salmon
Canoe’s House Smoked Salmon, Crispy Potato Cake, Vermont Goat’s Cheese
1/2 cup Caper Dill Cream (see recipe)
4 Potato Pancakes (see recipe)
6 tablespoons Goat Cheese Cream (see recipe)
8 1/8-inch thick slices Cold Smoked Salmon (about 1/2 pound)
1 shallot, finely diced, optional
4 chives, finely sliced, optional
On each serving plate, spread 2 tablespoons Caper Dill Cream. On work surface, spread each Potato Pancake with 1 1/2 tablespoons Goat Cream Cheese. Lay salmon on pancake and cut pancake into quarters. Arrange quarters on serving plates and garnish with shallot and chives if desired. Serves: 4
Per serving, entire recipe: 516 calories (percent of calories from fat, 53), 29 grams protein, 31 grams carbohydrates, 2 grams fiber, 30 grams fat (13 grams saturated), 96 milligrams cholesterol, 1,252 milligrams sodium.
Caper Dill Cream
8 ounces creme fraiche
1/4 bunch dill, finely chopped (about 1/4 cup)
2 tablespoons nonpareil capers, roughly chopped
1 shallot, finely minced
Salt and pepper
In a medium bowl, combine creme fraiche, dill, capers and shallot. Season to taste. Refrigerate until needed. Makes: 1 1/4 cups
Per 1-tablespoon serving: 30 calories (percent of calories from fat, 90), trace protein, trace carbohydrates, trace fiber, 3 grams fat (2 grams saturated), 10 milligrams cholesterol, 13 milligrams sodium.
Potato Pancake
Basford emphasizes that you need “aged” Yukon gold potatoes for this recipe. Newer potatoes won’t make for a nice, crisp cake so don’t try this with freshly harvested Yukon Golds from your local farmers market. His two-step method of cooking the pancakes makes for a pancake that is crisp all the way through. In the Canoe kitchen, the pancakes are first skillet fried and then cooked in a deep fryer. We’ve adapted the recipe for the home cook without a deep fryer by baking the browned pancakes in a moderately hot oven.
6 Yukon gold potatoes, peeled (about 2 1/2 pounds)
Salt and pepper
Vegetable oil, for frying
Preheat oven to 325 degrees.
Cut potatoes into matchstick pieces and season with salt and pepper.
In a 6-inch skillet over medium heat, add enough oil to cover bottom. Arrange 1 heaping cup of potatoes in skillet and use a spatula to press into a small, flat pancake. Fry until browned on one side, about 4 minutes, and then gently turn and cook 4 minutes on second side. Move pancake onto a rimmed baking sheet. Continue with the remaining potatoes. When the four pancakes are fried, put the baking sheet into the oven and cook pancakes until crisp and browned all the way through. Drain on paper towels and allow to cool slightly before using in salmon recipe. If made ahead of time, put in a 250 degree oven to crisp and warm before using. Makes: 8
Per pancake: 177 calories (percent of calories from fat, 35), 3 grams protein, 25 grams carbohydrates, 2 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 19 milligrams sodium.
Goat Cheese Cream
You could just use goat cheese for this recipe, but Basford likes to combine goat cheese with a bit of cream cheese for the luscious quality the cream cheese brings to the mixture. At Canoe they use Vermont Butter and Creamery Goat cheese.
4 ounces fresh goat cheese
1 ounce cream cheese
In the bowl of a food processor, cream goat cheese until soft, then add cream cheese and mix on high until fluffy. Remove from food processor and refrigerate until needed. Makes: 1/2 cup
Per 1-tablespoon serving: 76 calories (percent of calories from fat, 74), 5 grams protein, trace carbohydrates, no fiber, 6 grams fat (4 grams saturated), 19 milligrams cholesterol, 60 milligrams sodium.
For source and because it's incredibly good food Here's the Restaurant page

About two weeks ago, I dusted and vacuumed my apartment with the windows wide open and then couldn’t breathe the next day or stop coughing for like 9 days. I have been wheezing when I exhale, mostly at night and have felt generally fatigued after being up and about. The cough went from being uncontrollable dry hacking constantly, to now being fairly productive and maybe a couple bouts of coughing a day. The wheezing is still there and my voice is hoarse and slightly weaker than normal but I feel pretty much fine aside from the occasional breathlessness at night. I am a cigarette smoker, but am in the process of quitting.
I was prescribed an albuterol inhaler by urgent care a couple of days into this that knocked out the breathing difficulty after two pumps.
I saw my PCP yesterday and she referred me to an allergist (my appointment is in a month) to confirm her suspicions that I have allergy induced asthma but prescribed me an ASMANEX inhaler to use “until I kick this” and told me to take Zyrtec until I see the allergist.
My issue is that after I left the doctor, I had breathing difficulties later that night (presumably because I was in a walk-in refrigerator and moving heavy things) and I came home and use the albuterol inhaler before going to sleep. It helped but not completely. I used it again after about 5-6 hours and I was finally able to take a full breath. I am picking up my new inhaler today as well as Zyrtec. Since I have not been officially diagnosed with asthma or even allergies yet, I haven’t been coached on how any of this works. Presuming I do have allergies and presumably I do have asthma, is this just how my life is until I get this under control with the allergist? Is this an asthma attack? Will I eventually level out with the use of the antihistamines and steroid inhaler? Do I just need to “kick this” and then I’ll be able to maintain with the antihistamines after that? My doctor seemed to think I’d be able to see an allergist much faster than I was able to and didn’t talk me through much of this and I’m scared to put myself in a dangerous situation with untreated asthma. Thanks for any advice!

Convenient location, 3 bedrooms, 1.5 bath 2 level + full private basement for rent in Quincy, Near the subway station.
Large newly renovated kitchen with granite countertop, new refrigerator, new dishwasher, and gas stove. Full private basement with washer and dryer. Assign parking and step to Wollston subway station.
$3400/month. Non-smoker, no pet. Verified income and good credit are required.
First, last, and 1 mo. sec. deposit at the signing of the lease.
Please contact me for a showing.

I’m designing and building my outdoor cooking station. I don’t call it an outdoor kitchen as I’m forgoing sink and refrigeration. The plan is for a 40”-ish natural gas grill, a countertop dual fuel pizza oven, and a counter top pellet smoker.
Preface: I’ve never smoked before, but want to get into it as an enthusiast with weekly smoking projects for the family, with about 4 events a year as hosted entertaining for 20-30 people.
We plan to live in this home into our eighties, so another 40 years, so I need a viable solution that I won’t hate in the short term.
I have done some research, but not exhaustively so.
I like the Yoder YS480s, I’m waiting for a call back from their team to educate me on countertop mounting or built-in options. Any other brands/models you’d recommend for my use, considering I don’t plan to pack it around, don’t need to enter competitions, etc.
I’ve enjoyed reading the various posts on models and brands and have used your knowledge to narrow my search this far, but felt it was worth asking for advice in my budget range.

Personalized designs and seamless indoor-outdoor connections will be the main priorities in 2024. Innovative trends are changing our perception of and use of outdoor areas, which is leading to some interesting advances in the realm of patio design. With cutting-edge technological integration, eco-friendly materials, and adaptable layouts, the newest 2024 patio trends are sure to take your outdoor living to the next level. These trends provide unlimited inspiration for designing the ideal outdoor paradise, whether your vision is of a space for rest or a vibrant gathering place. Explore all possibilities to create inviting and functional outdoor spaces for any lifestyle with these 2024 patio trends! BBQ Bill's ~designs~ and ~installs~ cantilever pergola, louvered and alumawood outdoor ~patio covers~ for any backyard.

2024 Patio Trends: Blending Indoor And Outdoor Spaces

According to Houzz, the demand for outdoor spaces has increased by 50% since 2020, signaling the growing popularity of seamless indoor-outdoor living. This reflects homeowners’ increasing desire to create a harmonious living environment by integrating the natural beauty and open feel of the outdoors with the comfort and aesthetics of indoor places.
Black PergolaWhite PergolaBlack pergola trend >>White pergola trend >>

New 2024 Patio Cover Trend: The K-BANA™ Manual Roof

The preference towards blending interior and exterior areas emphasizes the significance of design components that establish a coherent whole. A smooth indoor-outdoor transition requires extending flooring materials from interior to outdoor spaces, utilizing complementary or comparable color schemes, and incorporating natural components like stone and wood.
Like Azenco Outdoor’s K-BANA™ Manual louvered Roof, you may match the manual louvered pergola’s floor color to your patio’s. These architectural choices create a harmonious transition between indoor and outdoor surroundings and improve the visual appeal of living areas.

Additional Features That Makes The Difference

The practicality of these spaces is also greatly improved with the addition of features like ~BBQ island kitchen~, ~fire features~, ~fire bars~, ~fireplaces~, ~fire pits~, ~fire grills~, ~fire rings~, ~pizza ovens~, ~BBQ grills~, ~griddles~, ~smokers~, ~cookers~, ~rotisserie~, ~refrigerators~, ~heaters~, ~sinks~, ~patio covers~, ~outdoor accessories~ and cozy seating. With the addition of these options, living space is expanded beyond the typical boundaries of the house, offering new opportunities for entertainment, relaxation, and taking in the scenery. Retractable screens increase the adaptability of your pergola and make it easier for homeowners to adapt to shifting weather patterns and personal preferences.
Architectural features like motorized louvers enable seamless interaction. Simple transitions between natural light are made possible by Azenco Outdoor’s R-BLADE™ motorized louvered pergola, allowing dynamic interactions between interior and outdoor areas.

Embracing Multifunctionality And Customization In Patio Design

A statistic from the National Association of Realtors (2023) shows how the world of home design is always changing: 64% of homeowners currently want their patio to serve several purposes, a percentage that is predicted to increase by 5% in 2024.
Multifunctional patios are becoming the heart of the home, hosting everything from quiet, sunny meditation sessions to outdoor offices and mostly lively evening soirees under the stars.

Covered Functional Outdoor Kitchen

Customization is at the heart of outdoor living, a trend shaped by modern homeowners’ interests and lifestyles. Based to the National Kitchen & Bath Association (NKBA), 75% of millennials have expressed an interest in outdoor kitchens in 2023. The number of entertainment areas has risen by 40% since 2021, suggesting an increase in interest for personalized patio spaces that expand beyond functionality.

Pergola Customization

Patio customization possibilities are endless and adaptable to a wide range of design preferences. Azenco Outdoor’s R-SHADE™ insulated roof pergola provides architectural elegance and shade, while the R-BLADE™ louvered pergola offers a breezy feel. From integrated fire pits to comfy seating areas, each feature can be customized to meet the homeowner’s needs, transforming the patio into a real extension of the home’s living space.
The distinction between indoors and the outdoors is fading away as personalization and customization become more and more significant. Today’s homeowners seek solutions that represent their aesthetic preferences while also meeting the necessities of their specific lives. The opportunity to customize their outdoor buildings and furniture so that each space is not only functional but also a true statement of personal style and vision.
R-SHADE™ insulated roofR-SHADE™ insulated roof

Smart Solutions: Technology Enhances The Patio Experience

With 82% of homeowners interested in outdoor innovation (NKBA, 2023) and a $154.4 billion worldwide smart house industry (Statista, 2023), smart solutions are becoming a growing trend in patio design. From motorized louvers to integrated LED lighting, technological advancements are transforming the way we interact with and enjoy outdoor areas.

Home Automation Extends To Outdoor Spaces

Outdoor automation takes the lead, providing both convenience and efficiency. Motorized louvers offer personalized shading solutions, allowing homeowners to control sunlight exposure and ventilation to their liking. Integrated LED lighting not only lights the patio area but also provides energy-efficient solutions that help to save costs and promote sustainability.
With the development of smart controls and voice-activated assistants, it is now possible to operate patio amenities such as lighting or heating and cooling elements with simple voice requests or at the touch of a button, adding ease and refinement to outdoor living areas. Smart solutions allow homeowners to take their patio experience to the next level by providing the ideal environment for entertaining guests.

Future-Proofing Your Patio Investment: Durability And Adaptability

Durability and adaptability are crucial factors for homeowners wanting to invest in their outdoor areas in the fast-growing outdoor living product industry, which is estimated to reach $26.8 billion by 2027 (Freedonia Group, 2022). As the business expands, the demand for long-lasting, adaptable patio structures increases. These 2024 patio trends are demonstrated by Azenco Outdoor’s durable, weather-resistant aluminum pergola structures, which not only provide greater longevity but also have a modular design that allows for future customization.
The growing patio trends such as versatility, customization, and smart technology are key. Having spaces that adapt easily to our needs, whether for a peaceful retreat or lively social gatherings is becoming a must-have. With smart tech integration, convenience is at every homeowner fingertips, making outdoor living both sophisticated and sustainable.

Selecting Knowledgeable Professionals

However, creating this desired area requires choosing the proper partner for the job. That’s where BBQ Bill's broad construction network comes in, giving you access to qualified contractors who can bring these ideas to life in your own house. They recognize the value of designing long-lasting, adaptable environments that reflect your taste. So, when contemplating these ideas for your patio, remember the importance of hiring a reputable contractor who can ensure your outdoor space is not only built for today but also for the future.
More About The Home Golf Simulation Clubhouse Project >>

Conclusion: 2024 Patio Trends

transforming your outdoor space into a haven of comfort and style hinges on selecting a partner that matches your vision and standards. Azenco Outdoor stands out as that ideal partner, offering a widespread network of skilled dealers ready to update your dream patio. Their commitment to crafting durable, flexible covered living spaces tailored to your preferences ensures not just an aesthetic upgrade but a long-term investment in your home’s value and your quality of life. Embrace the opportunity to work with pergola contractors who understand the essence of quality and innovation. Reach out to us today, and take the first step towards creating an outdoor area that perfectly embodies your idea of outdoor living, ensuring it thrives for years to come.

BBQ BILL'S STORY

Outdoor Living Store in Las Vegas

For more than 30 years, outdoor barbecues and kitchen solutions have been the name of the game at BBQ Bill’s. We are your premier barbecue store in Las Vegas, NV, that can help you create the ideal outdoor cooking and living space based on your style and budget.
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EDIT: Thank you to everyone for your feedback. I’m stoked! Answer to common questions

 I’m stuck with 11:00 start time: details in the comments. Budget is $1000 or under which must include everything I’m taking chicken legs off the table - you are all correct - thank you! Family is traveling long distances so not practical for potluck. My friends are all hosting their own parties and the group thinking has been everyone does their own party and gets it over with - no one wants to spend all summer making sides for other ppls parties. I’m mostly on my own but for a couple of reliable helpers 

My twins are graduating HS and want a party - we've agreed to a summer date in July.
We have giant families and they have a big network of friends. I'm looking at the guest list and trying not to freak out. I simply cannot afford a caterer without cutting their guest list; prices (at least in my area) are insane. For instance: a dozen pieces of BBQ chicken are $3/each, but I can buy a dozen chicken leg quarters for $6 total. So now, I'm wondering if I might be able to do all the food myself.
I am open to any and all ideas and suggestions, including recipes. For now, I'm thinking of doing a BBQ theme, and making chicken leg quarters in the oven (over time) throwing BBQ sauce on them and freezing them. Then thawing in the fridge two days before the party, reheating/finishing them on the grill. I have a friend with a smoker who might agree to do pulled pork for a case of beer. I am under the impression that burgers would be too hard bc most family members like them cooked medium... and I don't want to make someone grill all day.
The important things I have:

• Three refrigerators (more if I include a couple more friends)
• A standup chest freezer with a lot of space
• vacuum sealebags
• Chafing stands/trays/fuel/etc and Ice tables
• time & persistence - this party is more than 8 weeks out
• Access to a giant smoker
• I can buy bulk cornbread, baked beans, coleslaw, slider rolls, watermelon, etc.

Things I don't have: a ton of $$$$, which is why I'm considering the DIY route.
If you think this is the worst idea you've ever heard of and I need to be stopped before I give 100 people food poisoning... please tell me that too.
If you have better menu ideas, please have mercy and help me kind strangers

Jerky is a timeless snack, celebrated for its rich flavor, convenient portability, and high protein content. Making jerky at home allows for complete control over ingredients, offering a healthier and more customizable alternative to store-bought options. This guide dives into the process, providing you with everything you need to know to craft delicious homemade jerky.

Selecting Your Meat

The foundation of great jerky lies in choosing the right meat. Look for lean cuts as fat doesn't dehydrate well and can lead to spoilage. Top choices include beef eye of round, flank steak, or sirloin tip. For those who prefer poultry, chicken breast works well too, provided all visible fat is trimmed off.

Preparation and Marinade

The key to flavorful jerky is a good marinade. A basic marinade combines soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, and a touch of liquid smoke for that classic jerky taste. For a sweeter profile, consider adding honey or brown sugar. If heat is your preference, don't shy away from incorporating chili flakes or hot sauce.
Marinating should last at least 4 hours, though overnight is best. This ensures the flavors fully penetrate the meat, resulting in a more robust taste.

Slicing the Meat

Uniformity is critical when slicing your meat for jerky. Strips should be around ¼ inch thick. This thickness strikes the perfect balance between drying time and texture. Freeze the meat slightly before slicing to make this step easier.

The Drying Process

You can use a dehydrator, oven, or smoker to dry your jerky. Each method has its nuances:

• Dehydrator: Set it to 160°F (71°C) and dry the strips for around 4 to 6 hours. Dehydrators are specifically designed for this purpose, offering the most consistent and efficient results.
  
• Oven: Place the marinated strips on a wire rack over a baking sheet. Set your oven to the lowest possible temperature, ideally around 175°F (80°C), and leave the door slightly ajar to allow moisture to escape. The drying process here takes approximately 3 to 4 hours.
  
• Smoker: For those who enjoy a smoky flavor, a smoker set to 165°F (74°C) can offer an exceptional taste. Smoking times are similar to those of a dehydrator.
  

Safety and Storage

Achieving the right internal temperature is crucial for safety. Jerky should reach an internal temperature of 160°F (71°C) to effectively kill any potential bacteria. Once dried, store your jerky in airtight containers. It can last up to two weeks at room temperature, several months in the refrigerator, or up to a year if frozen.

Experiment and Enjoy

The beauty of making jerky at home is the freedom to experiment with flavors and meats. Don't hesitate to try different marinades or explore with game meats like venison. Homemade jerky not only serves as a nutritious snack but also connects you to a centuries-old tradition of preserving and enjoying meat.
Remember, the best homemade jerky is the one tailored to your tastes. Use this guide as a starting point, and feel free to adjust ingredients and methods to suit your preferences. Happy dehydrating!

I am having a dinner on Monday and want to serve brisket. I can’t cook the whole brisket on Monday due to work. I have read of people cooking brisket on the smoker to wrap point, refrigerating over night, and then finishing in the oven to ~200 the next day for serving. I have also seen people say fully smoke and then just reheat next day in oven enough to kill any bacteria. Does anyone have thoughts on which version makes the best end product?

Perfect brisket in my opinion.

I’ve been making pulled pork with a Masterbuilt electric smoker for a few years now with much success. I got a Pit Boss pellet grill/smoker last year and decided that I’d try making pulled pork on it this time. In the Masterbuilt it usually took 14-16 hours to get to 195, depending on the size of the butt. We are eating today at 5pm, so I put the pork on at 225 last night at 11 pm. I used about a 9 lb butt. Checked it every few hours overnight, and it was done at 7:30 this morning! First-WTF happened? Why did it cook in half the time? Second- I wrapped it in foil and covered it with towels before placing it in a cooler to rest. Is it safe to sit in there all day? Or am I going to have to refrigerate and reheat it at dinner time?