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My old dinosaur ET 73 is still running great, so I'll keep it as long as its kicking...:)

The more important question is how to achieve a tastier, or juicier brisket. To me, that means leaving all the fat on the brisket, and I don't trim my brisket anymore. All I do is wash it first, then use a use regular cooking oil after is dried up, for holding the spice on the meat. I always...

I don't think it will sell for less than $225....possibly $250. The 18'5" sells for $299.....this cooker is only 4" smaller. What I don't like is that I can't put a whole babyback rib on it, without either a rack,or cutting the meat. Even the 18'5 is almost small for that. Obviously this would...

I sleep like a baby on those overnight cooks....my ATC tells me "set it, and forget it".....it never disappointing me yet.

Paul.....it can be done, provided you keep a close eye on the temps inside the smoker. But I suggest you start with a small fire....maybe a very few lumps lid up, and then cover them with hard wood saw dust. Leave a very small opening for the fire to burn, do not cover all the burning lumps. And...

I stopped going to them some time ago...just like Kevin says...it is restaurant Q....I honestly like my BBQ better. I noticed in some of the chain restaurants they don't even take the membrane off...Now if I want to eat a good rack of ribs...I do it myself. the only thing I like in some of the...

I use oil especially on pork buts. But I also use oil on ribs, or brisket, as a base, before I add the dust to it. Once I ran out of mustard, and I was lazy to go to the store, and used regular vegetable oil as a base. I never used mustard since. As a matter of fact, I think using oil as a base...

It all depends on the individual owner. If you are a monitoring type of BBQ-er, then the Stoker would be the unit you want. However, if you are the lazy type of BBQ-er (like me) and want to be as far away from monitoring as you can, then the Guru is perfect for you. I set up my Guru...and...

I decided to smoke a pork butt, with red cabbage. I craved for some red cabbage for some time, and I figured that it goes well with a pork butt....so here are some pictures....I apologise in advance for my crappy phone, which makes low quality pictures, but that's what I have right now...

Hi Patrick. I'm assuming you read the temps at the lid. Once you have the meat in, the temps at the lid are notoriously unreliable. But if the charcoal is dry, eventually the temps will increase if you have all vents open. It could be that the fire has a hard time catching on, and maybe you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Lai: I had almost the same thing happen to me with smaller spares. Went by time rather than senses. It just takes time to trust oneself.... [How...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug Wade: This is going to sound strange... but it might have been *under*cooked. As you cook ribs they get dryer and nastier as all of the water...

When I buy the whole rack of ribs, I cook them as spare ribs, and then when they're done, I cut them to the St Louis sytle.....that way I eat most the boneless flap right away, and then start to eat the ribs.... I do this since I saw a few pictures sent in by Jim Lampe, who did the whole rack...

This is a topic worth reading for a new WSM owner. When I first trid to cook on my WSM, I had a temp difference of 50-70 degrees at first. Obviously I thought the lid temp gauge was deffective, but once I checked it out and compared to my Mav-73, and then to my DigiQ it ran almost identical...

Never tried water in the pan.....I did try sand for the first 2-3 cooks, but it became a nuissance after the 3rd cook. Since then I don't use anything. I foil up the pan....doubling it up on the inside of the pan, and that's it. After a while, I got tired checking the temps, so I use an ATC now...

It sure looks like BBQ Guru is making a challenge to the Stoker WIFI market supremacy...let's see which one is better..

Hi Mark....cooking a 5 lbs prime rib is very easy, provided you know the internal temp for a med. rare prime rib. The internal temps for a 5 lbs med rare is between 130-135F. here, this place is listing all the temps for different size prime rib roasts. You will find your charts in there for...

Neal, the Mav 73 is the earlier version of the Mav 732. I have my Mav 73 for a few year now, and I dropped the unit many times to the hard floor, and it keeps on clicking. I'm very satisfied with the unit, and more importantly, I installed the eyelets on the WSM, so the only probes which can go...

Hi Neal... Its interesting seeing the temps flip-flop, isn't it? Let me tell you about my experiments with both the WSM, and an offset smoker. In the WSM, I used to have sand in the pan for the first 3 cooks, but after that I used an mt brinkman charcoal pan only. It did the same thing as the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tibor Roczo: here's the difference beween the colors I made these ribs today or the darker, more brownish color which I made a few weeks ago...