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Tony, I use the ET-732 AND Digi-Q Guru on my 22.5 WSM. This means I have four probes going into the WSM. The new 732 probes are thicker than the old ones and would not fit thru the old Guru eyelets I had installed. I bought a lamp repair kit at Lowes and used the shortest threaded shaft. It...

Jeff, Poultry is one of the easiest meats to get underdone or uncooked. While judging bbq contests involving chicken, we use a trick to see if there is blood or simply juice coming out. Since freezing can taint the color near the bone, and smoking can cause smoke rings and pinkish colorations...

Chris, That screen lid takes some getting used to in regards to controlling the correct browness. I noticed chickens browned differently than turkeys since they sit more deeply down in the cooking vessel. Wind, outside temp and other factors also have an effect. Takes some experimenting. I...

Sometimes speed does matter, for example sticking your hand inside an oven to get a temp reading. With my Thermapen, the readings are fast and accurate so I can get my arm out of the oven quickly. It not only keeps my arm from getting burned, but won't require the oven door to stay open long...

Mike, Can you tell us more about the buttermilk brined turkey? Sounds interesting. Morrey

Problem is that most of these folks think its not done enough since it is not bone dry. Its nice and moist and juicy since you brined it. I have to suck down a pint of iced tea with my mother in law's dry turkey. It is so dry I could hardly swallow it. This year I offered to take over the...

Ok Gents; The verdict is in on the Big Easy. Evidence: 14 lb Turkey brined then injected with a butter/beer/spice solution. Yes I know you may not need to do both, but I love flavors inside the meat. Rubbed skin with peanut oil, then Tony Chacheres cajun spice. Cooked turkey 2.4 hours til...

Putting a cold 20 lb turkey on the unit is bound to drop the temps significantly as pointed out. Almost a catch 22 situation since you are running a dangerous bacteria gamble if you let the turkey come to room temp prior to putting it on the grate. I'd go the safe route and put lots of lit...

Jim, I like the way you think about a bit of pre-smoking, then finishing it off in the Big Easy. My wife loves the way I do ribeye steaks in a similar fashion. I buy a large ribeye roast, then cut it into steaks around two inches thick. I first smoke the steak on my Traeger pellet grill (or...

Stewart, Many factors can come into play, especially if your WSM is somewhat new. New units have more air leaks which becoms sealed in as the unit is used and forms gunk on the inside. This gunk also creates a barrier which helps insulate the interior. Using warm water in the pan can help...

Dave, Will you be so kind to post your comparison results? This will be a great test. Morrey

Mike, I got the Big Easy as we discussed and did a test cook on a 5 lb roaster hen. Man o' man....I mean that thing was GOOD! Since the bird was a bit small to stand upright in the rack, I put it on a beer can chicken holder. I made an injection of butter, beer and spices, then rubbed the...

Mike, One more question........what about the cleanup after the cook? I know it is not going to be nearly as bad as fooling with the old oil way. Does the inside of the unit need to be scrubbed clean? I know it needs to be seasoned in, but will gunk form and keep the heat from radiating...

Darn Mike, Thats about the best looking "fried" turkey I have seen not to have been submerged in oil. It looks absoultely delicious. I think Dave and I have been sold on this unit, and as Dave mentions, peanut oil is bound to skyrocket with the soaring price of peanuts. I have just gotten...

Dave, I think if we put a probe type thermometer in the breast meat near where the wing joins in, we should be good to pull the bird at 165 degrees internal. That area seems to be the last part done. This Big Easy machine seems foolproof to me, so I am going to pull the trigger on it. Good...

Jim, From the feedback I got from you and John who own one of the Big Easy units, I am thinking it won't be a waste of money. I am now more inclined to go thru with this purchase. By doing hams and chickens along with turkey, it seems versatile enough to make it pay off.

Thats good feedback from an owner, thanks John. Versatility is another factor in the plus column for the Big Easy...it cooks other meats/foods besides a turkey as well. I have fried turkeys in the traditional manner for many years and simply looking for other alternatives for the expensive...

Looking at options to "fry" a turkey without the fuss and mess of frying in oil, a buddy suggested the Big Easy propane cooker from Char Broil. He seems sold on his, and says the results are quite similar to actual frying w/o the expense of oil or the cleanup hassle. Any thoughts or feedback...

I have a gas fired propane hog cooker set up on a trailer to pull behind my truck. As with any cooker of this type, it is a constant watch to ensure the gas valve is tweaked to keep constant temps. I noted a new turkey fryer at Lowes that incorporates a pilot light and temperature controller...

James; I, like many others I'm sure, get stuck in my cooking methods and fail to look around at other ways of doing things. Like you and Kevin feel, an ATC should dial in the temp and let er rip with little or no problems. Maybe, just maybe, the clay saucer method radiates back heat into the...