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Anybody have any recent info and recent pics of the external antenna mod. I got kind of lost and confused in all this. Also some of the pics wouldn't show up. I just got my ET-73 in and the range is no so good.

That's what I was thinking. Just wanted to get the opinions of the seasoned smokers. Thanks a ton Bryan. Your recomendations, as well as a few others on this site, are the gospill. Thanks for the speedy reply. just so you know, Your posts have saved my a$$ many times as I learn how to cook...

I was just handed a thawed 4.86# pork butt. I have a box of the Hi Moutains Buckboard Bacon cure. How much of the cure do I need to use? With my work schedule leaving me no options, I need to start the cure tonight. How much out of the three packets in the box do I need to usse for the cure...

I did the same check with mine when I was putting it together. I then realized it's ok for the very bottom to have gaps. That section doesn't form the seal to the charcoal bowl. It's the lip just above it that provides the seal. Mine also rocked back and forth a little. So I took some...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have 2 butts cryo'd together from BJ's totalling 13 lbs (6.5 each). Should I go with both or will that be too much? </div></BLOCKQUOTE> Too much pulled pork...

Can someone point me in the right direction to learn step by step on the best way to roll a fattie?

That's exactly what he is saying. I do the MM with RO lump, and Kingsford briq. to start it.

Fantastic looking ribs. What kind of fuel did you use? Also, what type and how much smoke wood did you use? One more question then I'll shut up. What kind of rib rack is that?

Brian How do you prep, and what type of gear do you use when you do beans?

Will do. Thanks a ton for the info.

Thanks for the speedy reply Brian. That's the way I'll do it. Also, when it's foiled and you check for tender, do you roll some of the foil back, or poke through?

What is the best technique to identify where to start when removing the point from the flat, during a high temp smoke? Also, at what point into the cook do I do this? Going to Orlando for a week, and when I get back the first thing I want to do is attempt a high heat brisket.

Ok. Thanks for the info.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Curtis: Well, after 23hr and 44mins - I just pulled them off the smoker. They look and smell phenomenal! They are resting now before I pull. Thanks for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mosef: I completed my first ribs/chicken combo yesterday... 10 hours of glorious bbq. BRITU and basic barbecued chicken, to keep things simple. I was...

That clears up a lot for me. Great read.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips: Congrats on being done with class. Leave one ABT with a lot of seeds and membrane in them, just to throw a curve ball at your buddies. The...

Awsome looking pics. Did you use water in the pan? Also about how long did it take to get to 190F?

Good point. So the briskets from Wally World are good ones to buy?

What are the types that Kroger carries. I thought about buying from them because the ones at Wally World are too big for my small family.