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Everyone has his/her own techniques. When using my Guru, I open the top vent 1/2 to 3/4 open to allow smoke to escape freely. I found by closing it down too tightly, the foods get too much smoke and a bitter kind of cresote or oversmoked flavor.

Yes, all ribs are different. I cooked two St Louis slabs yesterday and Thermapened them when they hit the right spot for me. One slab was at 192 and the other was 195. I like my ribs to come clean off the bone, but still have some bite thru resistance. I had never thought about rib temps...

Like some of you said, I'll buy a three pack of spares at Sams or Costco, trim the St Loius ribs, and then cook the whole shebang at once...riblets and all. We eat what we want, then vac seal ribs to freeze. I bought a new Weston 2300, and it does a great job of sealing the whole rib. Then...

Does anybody know a good doneness target temp that a food probe will read when inserted in the meaty portion of a rib? I mainly target the ribs doneness when meat will bite cleanly off the bone with some slight resistance. But certainly not falling off the bone. For sure, the real test of...

Brian; I had Guru eyelets on my WSM and my ET-73 probe leads went in there just fine. I upgraded to an ET-732 only to find the probe leads are larger and will not go thru the eyelets. I'm opposed to running probes under the lid, so I did the lamp rod like you. If WSM owners are careful, use...

Glenn; Most seasoned pitmasters like you can dial the WSM in a get good results. Occasionally, however, strange things can happen that ruin an overnight cook. Just like we buy insurance in case of a hurricane, we hope we never have to use it. When I have my Guru DigiQ DX on the job, its like...

Your input was valued, and it seems my best approach is to contact a local butcher and see what they can do. If I could find quality ribs like the one's Jim pictured, I would without hesitation do more beef ribs in the future. But as mentioned, shiners are about all I have seen in the...

A real simple rub taught in a SC cooking school: Tone's Garlic/Pepper spice (Sam's Wholesale) Kosher Salt Three parts Tones, one part salt As you may have noted, this contains no sugar to burn or darken the ribs. Once done, finish them by glazing with your favorite BBQ sauce. Blues Hog is a...

I am a veteran smoker, but recently have become interested in beef ribs. In my area, pork ribs are the king, while beef ribs are not nearly as common. I found a rack of angus beef ribs at a local, high-end grocer. The ribs had a fair amount of meat between the bones, but the top of the rib...

Matt; Thumbs up by using your head to do a first cook with chicken which is relatively inexpensive to learn with. It also seems you have a great concept of cooking since you did the birds at a fairly high temp. This makes the skin nice and crispy. Hope your pork test goes equally well. MT

The ET-732 is a serious good bang for your buck. Above all else, protect the probes (be gentle) and don't submerge in water. Its a pretty common thing for folks to submerge the entire probe in the sink filled with water to clean them off after cooking. If the probe is a bit warmer than the...

Several of the previous posts seem on the mark. I'd ask $200 and expect to get that with no haggling. Considering this is roughly half price of a new one, and if its in good condition, you have seasoned it in for them free!

J law; Agreed that LLLL is a probe failure indication. I have messed up ET-732 and ET-73 probes by subjecting them to extremely high heat and by getting water into the probe tips. When washing off the probe tips after using, be mindful of submerging them past the point the connecting braided...

Good move! You went from "zero to sixty" with the push of a "Buy it Now" button!! You'll never look back.

Hickory is an all time favorite, and offers a nice, slow burn. Softer woods (fruits, pecan) burn more quickly and give nice flavors in combination with the hickory. Be careful as the faster burning woods can cause the meat (bark) to get quite dark which can be problematic if appearance is...

Good observation, Dave. If your cooking rig is in a windy location, air will move easily thru the fan into the chamber even if its not cycling on. A wind break helps in this regard. With a 22 WSM and a 10cfm fan, it is recommended to operate the fan with the baffle open at about 50%. Smaller...

Gregg; Welcome to the world of ATC use. Its all an experiment as you become familiar with the system and the way an ATC operates. You seemed to experience an initial temp overshoot as you got into the 300 degree range. Are you using the minion start method? With your Guru, you should have...

Gary, I used a Maverick ET-73 for quite some time as well as a Digi-Q DX. I installed two Guru eyelets and could get the two Maverick probes thru one eyelet and the two Guru probes thru the other. I picked up an ET-732 only to find out that neither of the probes would go thru the eyelet...

I have a Kitchenaid grinder and stuffer attachment. The grinder works well when you have the meat cubed in small chunks and very cold. The stuffer attachment has never been very satisfactory at all. My wife likes bulk sausage best, but if this was not the case, I would find a stand alone...

Mine green thermapen just arrived via FedEx. I swear its new and never opened.