Recent content by DaveD

I have a new ET-73 which I have not tried yet. Included with mine was a simple wire hanger of sorts which allows the transmitter to hang on the lip under the cover and yet hold it away from the barrel 1"-2" and hopefully the heat. Did any of you receive this wire hanger? If so have you used...

Really cool design there my friend. Thanks for this! I just rec'd the ET-73 (RediCheck)and they now include a wire bracket which can hang the transmitter on a lip like the one you designed yet holds it away from the cooker an inch or two so it is not impacted by the heat of the barrel in the WSM.

I was just ordering the eyelets from BBQ Guru. I prefer to fit the eylets into the original bolt locations holding the cooking grids than to drill new holes which might eventually rust. It is a small price to pay. But I have a brand new ET-73 also labeled as RediCheck. The meat probe is not...

Hi All, I have been reading way too much on this topic and would like to get a bit more info from the experienced cooks. Which is better? I have used both and I lean toward the briquettes as they seem to burn more consistently and are easier to measure for consistency using the Weber starter...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Travis E: Thanks for the help, guys. Yes, I started with a full ring of coals, and all my vents were set 100%. I'm using Kingsford Briquettes with oak...

Hi All, This forum is great and you all are wonderful group and so helpful! I have been trying to educate myself on the various cuts of pork ribs, mostly baby backs and also pork spare ribs. I have done a lot of reading on the web and reviewing pictures and diagrams but I admit when in the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Travis E: Thanks for the help, guys. Yes, I started with a full ring of coals, and all my vents were set 100%. I'm using Kingsford Briquettes with oak...

I have also heard "the only dumb question is the one not asked" DD

I am sure this has been mentioned before but... Direct sun and a warm day will add 20-30 degrees easily. A cool day, with no sun and a decent breeze will subtract the same. DD

Brian - IMHO - hickory and mesquite are just too strong for chicken. In my first cook this weekend, I did one beer can chicken. I used 2 small chunks of apple (smaller than a fist) and the flavor was there, just barely noticable. I thought it helped the chicken flavor but not hide it. I have...

If you are cooking whole chicken at higher temps and the water bowl is in but dry (maybe foiled) do you use a drip pan on the lower rack or let the fat drip into the dry water bowl? Do you prefer to put the whole chicken(s) on the top rack? I have a beer can chicken wire holder which does...

I bought a simple wire rack at the BBQ store for beer can chicken. More stable than just using the can. The bottom has a 6" square of round steel bars for stability but no base to interupt the smoke and the 2 parts that insert into the cavity fold up and hold the can in a locked position...

Chad, That is one awesome looking brisket! The smoke ring is fabulous! DD

Hi All, First off, thanks to Chris and all of you for the great info! I've been a sponge for the past few weeks. My first smoke was a bit aggressive but after a lot of reading and researching, I felt I could pull it off. Did a rack of spareribs and beer can chicken at the same time. Few days...