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I've done this for beef jerky. Light only a few coals and put them on top of your unlit coals. Bring the temp up very slowly so you don't overshoot as it's hard to get it back down once you do. Never close the top vent completely. Stale smoke = bad smoke -- you don't want stale smoke on your...

This one is great... http://www.texasbbqrub.com/shopping.html#2

Have never cleaned mine in 5-6 years or so (since I bought it). After each cook, I dump the ash out and scrape the grate down with a brush. Anything else seems unnecessary to me. Just my opinion.

Been using my ET-73 for over 5 years without any issue. Never had a problem with range, probes or anything else, ever!

I wouldn't hesitate to buy another one. I've had my ET-73 for probably 5 years now and it's still working perfectly. Never had any problem or had to replace anything on it.

I not a big fan of lump. It burns too hot, fast and erratic for my taste. I pack the ring full of kingsford and then start about 7 - 10 coals on the side. When the coals are fully lit and grey, dump the lit coals on top of the unlit and wait about 5 minutes. Then assemble the unit and keep...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Dang: Last time I tried Lump it sparked everywhere it was like a 4th of july gone haywire. </div></BLOCKQUOTE> Exactly. I've tried and tried and...

Been using the same ET-73 for many years without any problems. The best in my opinion.

The Maverick ET-73 is still the KING in my book. After all these years, it's still only $39.99.

Personally, I've found that the more years I do this, the less smoke I like. When I first started, I'd load around 5 fist size chunks in the beginning of the cook, then a few more later on. Now I usually don't put more then 1 or 2 chunks when I put the meat on, and that's it. That's plenty of...

I have to agree with Jerry, wind is the main culprit, not the cold. Granted, you fuel will burn out faster because it takes more energy in the cold to keep temps up, but I have done many cooks in below zero temps. Sorry, can't help you with the gas powered thing, I didn't even know that made...

I would suggest using a fruit wood like apple or peach or any other fruit wood you can get your hands on. Quite honestly, I don't think it really matters a great deal, just don't over do it. A couple chunks is plenty.

I'm still a strong supporter of the Maverick ET-73. 3 years and counting without replacing anything (batteries or probes). Apparently 3 years ago they were making the good ones with the lengthy range I take mine inside my neighbors house which is at least 80 - 100 feet away! I feel bad for...

I just got done drying a bunch of ceyenne peppers on the WSM. Cut the stem off, cut them in half, dry them out completely, and grind everything in a coffee/spice grinder. Turned out great!

I been jabbing mine into things for years and never had a problem. Great product!

I just got done doing a big batch of Jalepenos and Serrano peppers. I basically used Chris' instructions on this site (the charcoal instructions - not the hot plate one) and they came out great. I cut all my peppers in half and applied heavy smoke at about 150 pit temp. Took them until they...

I still like it better right off the smoker. Shredded pork dries out quickly after pulling. Every time I reheat I have to add apple juice or water or whatever and it's never quite the same to me. I guess I'm in the minority...

I'm not positive, but in my experience, the more lit briquettes you add in the beginning, the faster the charcoal will burn up. Last time I ran an overnighter, I added probably 25 lit briquettes. I usually only add about 10-15. 11 hours later, my heaping ring of charcoal was gone. It wasn't...

The pork shoulder has got to be the easiest meat to smoke on the WSM. Just take it up to 190, remove it, and foil it for a 1/2 hour to and 1 hour or more. Then pull it. At least to me, it really doesn't matter what rub you use or even whether you baste/mop it at all. It comes out perfect every...

I've tried forks and "bear claws" but by far, the easiest way to pull pork is using these PVC-coated gloves: http://www.texasbbqrub.com/tools.htm