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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Well you would probobly do better being a Jaguar fan then a Lions fan LOL <HR></BLOCKQUOTE>Ouch that would hurt, but Im not a Lions fan. Just as bad(maybe worse) Im a Tigers fan. Jim

Thats it Im moving to Jacksonville. Ill even become a SEMINOLE/JAGUAR Fan. Jim

Sorry Rob I didnt read your post properly (or it didnt sink in ) I get it know! Its a safe distance. Like Emily Lattella (SNL) - Never Mind! Jim

Ive mounted handels on the side of my WSM and just hang it from that. If you use or have a table I would set it near the smoker and just put the thermometer on that. I dont know how close that c clamp is to the lid. since more heat comes of the lid (upword) you have to be carefull. I think it...

Tom, I just did a google search.Here is a link to one other site there may be more (search"maverick ET-73" ) ultimate chefs store I have know idea about there rep. Those of us who have purchased from Gadget store seem to have had good dealings. I have Jim

I spray the inside of the lid,charcole bowel and charcloe grate and cooking grates with a pressure washer ( at a moderate setting). The ashes and water I dump into a 3 gal. plastic bucket that has some 1/2 inch holes in the sides just bellow the lid . Put the lid on it and after 2 days empty...

Matt Your going to do fine!! My WSM only a couple mounths old didnt run hot the first time I used it. If your worried -use the Minion methode. I find it easier to bring temps up than down. Butt is pretty forgiving too. Good Luck and most importantly-have fun. Jim

"Weber Smokey Mountain....The Choice of professionals-Like Bobby Flay."

Must be on the same frequency as heart monitors(many hospitals dont allow cell phones for this reason). Ive used this thing 8 times (4 overnighters) without a hitch. But a couple others have reported signal lose too (dropped calls). Jim

Ive been looking for somthing on slow cooked lamb for about 4 mounths. There aint much posted on the web. This meat can definitly take and I think needs to be cooked low and slow. Other than the low meat output ( I can get them pretty cheap and cook alot of them at ounce)it seems well suited to...

I cooked 3 domestic lamb shanks each weighed about 1#. They were cooked after marinating for 24 hours and injecting with the same basic marinade. I smoked the shanks at between 240 -250*. After 2 1/2 hours,I then rapped one in foil and added about a 1/2 cup of apple juice and I sealed it and...

If your doing just a few slabs, I would use the upper grate-Its easier to mop, rotate,and check the meat etc. When doing the same cuts on two racks rotate or exchange the lower meat to the upper rack and upper to the lower about 1/2 way through your expected cook time. About 3 hours for baby...

I bought 6 lamb shanks (Domestic Lamb) yesterday. I found some decent ones at Cattlemans. Prep is wednsday night for a thursday cook. Ill post thursday night with a full (Hopefully not to long report). Jim

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>. Remember, you can always order replacement probes if you *do* trash one. (Tom O'Neill) <HR></BLOCKQUOTE>But then I wont be able to BBQ. I dont remember how to cook with a dial thermometer. Jim

Steve Its pretty quite out there ( You can almost hear the crickets rubbing there little legs together). I received the same response when I asked about some ideas for lamb that is slow cooked.No offence to any one, for there isnt to much posted on the web about any thing other than leg and...

Bernie Here is a link to the Gadget Source.com page with ET 73. web page

I have a BG smoker wich I have running pretty well and use as a second smoker. After of course making my own charcole grate system ,drilling many holes and making my own air vents,dampers and ussing foil to seal large gaps around the lid. Sounds like a lot of tinkering to get a bullet to...

Mike It sounds like a good plan to me. I think you have your times down correctly. just remember: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> I know there's no hard and fast rule <HR></BLOCKQUOTE>I think it will turn out well. with only a couple slabs (Im asuming...

Hello Jon Im not going to give you advice about brisket.Ive had some bad luck to cooking that one. Keri Cathy has posted many times on cooking pork over the brisket Ive copied one thread and pasted it bellow. I think over all Keri's advice for this seems good. Jim "I like to cook a pork butt...

Thanks Keri I have cooked brisket before under a but for auto basting. The flat was still two dry. Im just glad I had the but and the point to eat. I seperated the point this time and cooked it over the flat for the same effect. I also held the flat wrapped in foil in a cooler while the point...