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I've been looking for a nice pair of heat resistant gloves to be used for pulling pork butts, moving / flipping meats and such. The only silicone ones I can find are more like mitts (four fingers grouped together). Does anyone know where I can find a pair that has all the fingers seperate and...

I've been using Poultry Magic for years. We love it.

I spoke to a woman there today and ordered one food and one smoker thermometer. She didn't tell me about any longer cable models... The probes were $12 each, $24 for the pair which included shipping. Thanks for the phone number.

I have the Maverick ET-73, and am looking for a set of replacement probes. Does anyone know of a website that sells the probes by themselves? Also, are the Polder probes interchangeable with the Maverick unit? They look the same...

Should I even bother putting them on the WSM? Or should I just put them on the grill? I was thinking of taking advantage of the opportunity, but if it's not going to be worth it, I can just grill 'em.

I picked up a pack of Kielbasa (3lbs) from Sam's Club, the package says it's fully cooked. I have 3 racks of BB's planned for tomorrow, and was thinking of just warming these Kielbasas on the bottom grate for the last 3 hrs or so of the rib cook. Has anyone done these on the WSM before? Or...

Chuck it.

I use the Maverick ET-73, and kept a close eye on the lid temp and the chickens. I never measured the Breast, only inside the thighs. I was waiting for 180. The lid temp was 225 - 250 all day. I thought things were going a bit long, but didn't mind. I just figured that there was a lot in the...

Yesterday I did 4 racks of BBs on the top grate, and 2 five pound chickens on the bottom grate. The overall cook time for everything was longer than I had anticipated, but well worth it. For the chickens, I wanted to clean and rub them down on the night before the cook, but they were too...

I usually set the HIGH for 275 or 300, and the LOW to 200. P.S. I'm jealous. Sounds like you have a good thing going.

Many thank you's to all who replied. I used my Maverick this past weekend on a batch of ribs and it worked like a charm. I even sat on the 'throne' and was able to know the temp of the WSM... LOVE IT!

I did the basil thing for a few years, it was very easy. The more you trim the stems, the more the plant bushes out and produces leaves. This year I'm trying my luck with peppers: Jalapenos, Long red slim chiles, anchos, and poblanos. It's going to be a warm fall/winter.

I got my 'maverick' the day after placing the order. Tomorrow will be it's maiden voyage on 4 racks of BB's. (I'll only be needing the smoker temp, but I can always play around).

Thank you gentlemen. I put the order in. I'll follow-up in a week or so to provide some feedback.

And what does this 'maverick' bring to the party?

Jim, Would you reccommend the single sensor unit over the dual?

I think my polder sensor is toast. When I plug it in, it says Hi/Lo instead of giving me a temp reading. I was thinking of replacing it with a dual sensor unit, but read some negative comments posted about it. Has anyone found a good reliable dual probe unit out there?

I did a brisket yesterday for the game today. It was small (~5lbs) so I had it on the WSM for 3.5 hrs, then wrapped it in bacon & foil, and put it back on for another 3 hours. Came out awesome. A great suppliment to chili.

Doug... what did you put on the meat before putting it in the WSM? Was it the old faithful and "Renouned Mr. Brown", or something a little different?

Any suggestions for smoking a deer roast on the Bullet? I was thinking of giving it about 4 hrs with bacon on top, then a tight aluminum foil wrap for another 4 hrs or so. Not sure what temp I should cook it to (?)Maybe apple wood in the WSM, and a light coating of the Renouned Mr Brown. What...