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At ambient room temp, the pit probe is 1 degree warmer than the food probe. Interesting to hear I am not the only one with this spike problem. I am going to call Maverick after I make a pot of coffee. I will still do the boiling water test to see if they are more off at that temp. A Guru is on...

Keith, I will call Maverick on Monday and see what ones I replaced it with. They sent them for free. After I make my coffee I will do a temp test, but I only have the pit and meat probe.

Water, and the bowl was mostly still full. I started with hot tap water. Like I said, this was 5 hours into the smoke. The Maverick read a good 50-55 degrees hotter than the old dial type oven thermometer once the Maverick spiked. I am going to to a boiling water test tomorrow on both probes...

Not sure if this is the correct forum, but here goes. Today 5 hours into my smoke, I noticed the temps climbing wildly, 227 to 269 in less than 10 minutes (I was in the shower). I ran outside and by that time it was up to 281. But the temp on the lid read 245. I grabbed my oven thermometer and...

My favorite beer is a local brew just across the border from me. Cant get it unless I go to Victoria, BC Canada. Hermann's Dark Lager is very good and a B+ on BA. Right now I am having a Black Butte Porter from Bend Oregon. My current favorite that I can get at the local Safeway. It is an A+...

Well, I ended up stuffing it with spinach and using the rotiss on the gasser. I was busy re-installing the fridge in the RV and lost track of time and let the temp get past 160. It was a bit dry, but the stuffing helped. In all it was very good and I will be doing this again! I did cure the raw...

The only rotiss I have is for the gasser. But I may just do that. That spinach stuffing looks great and my wife likes the idea. Now to find out how long it will take to cook on the rotiss...

My father-in-law dropped off an 8.5 lb pork loin for me to cook for the family. I am torn between cutting it into steaks and grilling w/rub or cooking it whole. I have only grilled 3-4 lb ones before. What would you do with it?

Joerg, The "barrel" smoker was my first purchase a few years ago. I actually wish it was bigger as I wanted to use logs and the firebox is too short. I have to cut everything short to fit wood. It is also not was efficient as my new WSM. I can use almost half the amount of charcoal for the same...

LOL, thanks! I needed that tonight.

I work until 3:30 that day, so it will be grilled Ribeye, grilled Asperguts and red potatoes. And a nice bottle of Merlot! And I am doing the cooking!!!

I changed it again and now it works... 4th time is the charm? Anyway, that is my Red Head (Kettle on the left for you color blind like my son...). From reading the mentioned threads, it is from the 70's. When I got it, it had a ding in the lid where the paint was chipped off. But I love using...

Jake, I tried both the Image icon, code icon and the Link and none of them worked for me. Did you just put the link in the body of your text? Also, what browser are you using? I use Firefox.

OK, I broke down and took my family portrait the other day. I hope this link works:

Wish I had thought about looking into the age of my red kettle! I picked it up for $15 from a co-worker. It was sitting in her father-in-laws garage for years not being used. Forgot, Picasa links dont work: http://picasaweb.google.com/lh...RfMQ?feat=directlink

I have an old and rather large apple tree in my back yard. Is there a certain way to "cure" or dry the wood for smoking? I know you are not supposed to use it green.

Phil, are you talking about the plastic drawer units or is there something not seen in the pictures? I am looking at a Rubermade yard storage unit for storing charcoal and stuff. We have a small slab outside the back door now and it is crowded with 4 different Q's now. So the new plan is to...

Frank, you are correct. I usually do soak them, but read somewhere not to, so I tried it. I should have stuck to it and soaked them.

I drank the root beer... in the cans were 8oz chicken stock, 2 cloves garlic (smashed) and red onion slices. I used a rub from Paul Kirk's book that has no sugar. I pulled the birds off at 180f and should have left them on just a bit longer. Not as tender as I would have liked. I used Hickory...

Here are some pics of my first smoke. I did my version of beer can chicken: http://picasaweb.google.com/sh...tain?feat=directlink