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If you like the Thermometer why now just order some replacement probes. You can find them at: http://maverickhousewares.bigcartel.com/

No but I did just order the Thermoworks ChefAlarm, its similar to this but with more features.

Normally you should rub shortly before putting on the smoker. However if you've already rubbed not gonna hurt, just check it before putting on the smoker to see if it needs touching up. Enjoy

I have a Maverick ET-73 & I am quite happy with it.

The cheapest I have seen was $0.69 a lb with no restrictions. I live in farm country tho so usually buy directly from the farmer as there are several Turkey Farms in the area.

Very Nice, I have the 14.5 as well I love & sure u will as well

Yes I could both together. For the birds I just mized some home dried sage with a little rosemary & oregano. The necks & riblettes turned out fantastic as well very yummy.

Thanks, I had the water pan in about 1/4 full with sand & foiled.

Smoked a Pheasant & some Pork Necks & pork Riblettes today on the New 18" WSM using Pecan, apple & cherry. I was able to get the WSM up to 310° so I should have some Nice crispy skin. :)

welcome Ted, Its a great group here :)

Exactly, its unfortunate but when the stock disappears the price gouging starts

Those are very sweet, can't wait to see the results

I just found this one May help you Out http://www.houseandkitchenappliances.com/p/detail/B00194DVJI/Vasconia-32-Quart-Aluminum-Steamer-with-Lid.html

Welcome Steve & I agree you will love the difference from the Brinkmann & the weber, I just purchased my 2nd WSM

We love these, My Husband made a face the first year but now he won't be without them: http://www.foodnetwork.com/recipes/tyler-florence/whipped-sweet-potatoes-and-bananas-with-honey-recipe.html

Thanks seasoned it today used 1/4 full water bowl filled with sand went real well for the cooler weather. gonna give it a real run on Saturday

I do a pheasant every year, Brine for sure 8 - 12 Hrs, I also put some compound butter under the skin & Lie bacon across the breast for the 1st half of the cook, then I remove to brown the skin, always comes out juicy

I did a maple Bourbon Ham about 6 weeks ago using the recipe in the Book Smoke n Spice by Cheryl & Bill Jamison, really enjoyed it.

I might try that when its a little warmer out, and see what happens

I just took the new WSM outside (installed indoors) & the ground was so froze I couldn't put in its new home. So I put it in the middle of the yard. I currently have a chimney of Charcoal starting so I can season it. I currently have a 14.5" so Now need to figure out the differences in...