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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Minion: I normally don't cook flats cause I have plenty family to eat what I cook. A 13 pound packers cut takes 16 to 18 hours, you need 10 or more hours to do a flat unless foil a few hours into the...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim P: I noted that Amazon offers the ET-72. What is the difference? I would like to support the website by buying at Amazon, but apparently they dont offer the ET-73. <HR></BLOCKQUOTE>Jim, I believe...

I still get logs for my offset (pecan, hickory and mesquite) at Academy. Chunks of most species including cherry are available at BBQ Galore. There is a place called Hirsch's Meat Market in Plano that has open containers of most every kind of smoking wood. You can pick out your own chunks, mix...

Rick, thanks for that feedback on grapevine. I'll try some next time I do chicken!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Richard Wong: Where is the best place to buy the Maverick ET-73? <HR></BLOCKQUOTE> http://www.thegadgetsource.com/011502013733.html They have a great price too, Richard. I really like mine as well...

Kevin, does that include a whole turkey? I too use the grill for chicken but never tried doing a turkey that way. Larry, fortunately I am sheltered on 3 sides where I cook. You will be amazed how little effort it takes to maintain temp on a calm day. Hoping your next cook is wind free so you...

LOL Kevin, I guess the only time you wouldn't use it would be to do a turkey or chicken? I am anxious to try smoking a turkey and don't have the patience to wait till November!

After reading that some use the Minion method for even shorter times (5 - 7 hours), I tried it for 10 pounds of jalapeno sausage - raw, then boneless country style beef ribs. Had to add an additional cooking grill for all the sausage to fit. Used less than half a ring of Kingsford and 22 lit...

Hi Dave, I mostly use hickory, mesquite, pecan and apple in that order. I was picking up some sausage at a meat market last weekend and got some Maple. It worked really well with the sausages. I will definately use that again. They also have Grapevine. Never used it but am going to try some...

Hi Steve, I am rather lazy about grill cleaning. I went to Target and got a 40 quart rectangular storage bin with lid. I fill it with water and dish soap and add a half gallon of ammonia. Let them soak for an hour and pull 'em out with your neoprene gloves and all it takes is a quick wipe with a...

Stubbs for sure. I do low carb so I don't really care for the overly sweet sugary stuff. Stubbs has a nice flavor and not too much sugar. Several varieties. http://www.stubbsbbq.com/ Mark

Reminds me of last week! 2 butts and a brisket cooked to perfection. As far as the Maverick goes, I have never experienced that problem before. Hopefully it was a one time glitch. Jim, was the brisket a flat or whole? What was the internal temp when you finished? When's dinner?

Bob, that sounds promising as well. I know your summers get pretty warm there too! No need to put the finished product in an ice chest to keep it warm in July. Just wrap it up and let it sit in the sun!

What Doug said about thw WSM! I too have an offset smoker - The New Braunsfels Bandera (mine is the made in the USA model before Charl Broil bought them out). It is a vertical offset and it is a fuel hog and also has hot spots. I built a baffle which helps. I will never again smoke a brisket...

OK, I meant 235 - 250! My bad! Great discussion. True that Minion mainly means overnight cooks. The temp will be in the lower 90's by then. Doug, from what you are saying, I gather that it is a vent thing. Should still fill the ring, but light less coals and depend on vent management.

From what I have been seeing here, folks are maintaining ideal temps even when the outside temps are well below freezing. I did my first cook with my WSM last week and maintained 135 - 150* for 16 hours with outside temps in the 50's. My question is, when the outside temps are hovering around...

Doug, the only hiccup I experienced is that the credit card expiration date field defaulted back to 2007 and I didn't notice it before I hit the send button! I need to remember to check all data before I order. I'm bad about that!

Albert, I would only touch chicken with tongs. Can't be too careful with those birds! The gloves I got are neoprene and are actually rated for 350* constant. Thet do have a grippy matte surface for the hands that should make holding on to those briskets and butts a breeze. Here is the link...

Hi Mike, I researched the Egg on their forum and they seem to be happy with them. But, I personally would want more cooking area. I think I'll keep the WSM! Easier to lug around too. Mark

Hi Albert, I've been using leather gloves for every aspect of BBQ/smoking as well. I get those Stanley $1.98 leather gloves at Home Depot. A pair will last 3 or 4 smoking sessions. I did break down and got some of those 12" long 400* vinyl gloves to handle meat. That way I can wash them as I...