Recent content by Earl Everett

I just ordered a S-650 through this site's Amazon link, and the price was the same as shopperschoice (shoppers is throwing in a Revco marinator) w/free shipping on either. Buy.com has it for $108 less, with free shipping, but charges sales tax in my instance, which made Amazon the champeen!

Pecan is my all-purpose smoke wood. Alder is good on turkey and fish, particularly salmon. Cherry sees occasional use with pork, but pecan (mostly) and alder are the two woods I can't do without.

In general, you're going to get a lesser quality of steel from stamped knives, in order to reduce wear on the tooling. In general, you're going to get a lesser quality of steel when choosing stainless vs. non-stainless. Higher quality is not just the inherent qualities of the steel, but also...

I'd figure around 1.5-2 hr/lb. for the brisket, and around 4-6 hrs for the ribs, not counting foiled 'rest' time. I'd start the brisket on the top rack, and move it to the bottom rack when you put the ribs on. With 3 racks, you'll probably need a rib rack or roll'em.

Sangiovese is a varietal that is gaining interest, and a number of the Northern California wineries have started offering it. I personally prefer wines that are a little bigger, finding that they 'stand up' to and pair with BBQ better. A good Syrah or certain Zinfandels are probably my #1...

I got both a couple of weeks ago, but have so far only tried the #2 on 2 briskets. Hardwood lump on a WSM w/some pecan smokewood. It's among the best brisket I've ever eaten. Thumbs up from all the eaters.