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Another vote here for the Maverick ET-73. I've had mine for about six years and used it everytime I used the WSM until I got a Guru. I still use it with an extra food probe to monitor food temps on the top and bottom grates at the same time. Good customer service is also a plus, though I have...

I've smoked a pile of them over the years. If I can catch them on sale, I usually stock up on six or seven racks. IMHO, it is hard to beat anything Smithfield puts its name on. Their smoked hams are very good also, and are on sale around here quite often. T.

Costco has combo pack for $45.00 right now. It contains 4-11"x16' rolls, 1-8"x20' roll, and 30-8"x11" bags. Tomorrow thru 5/9/2010 there is an $8 off coupon (limit 3). Sam's Club currently has combo pack for just under $40 consisting of 3-11"x16' rolls, 1-8"x20' roll, and 20- 1 gal. bags. F.Y.I.

I buy the 18" Reynolds Foodservice Foil from Sam's. The roll is 18" x 500' (750 sq. ft.). It comes in a very sturdy box and has plastic brackets on either end that support the roll in the box and make it very easy to use. Sells for around $30, but lasts a long time. I also buy the Zip Safe...

I don't currently have a 22.5, but I am curious as to what diameter a clay saucer would have to be to sit properly in the water pan.

BRUNSWICK STEW!

Gary--That is pretty much the only way I can imagine it could be done. Perhaps a round layer cake pan would be more substantial so that the rack could rest on it while you take it aloose?? I just found a "Fat Daddio's" oval cake pan online that is 16"x12.5"x2" deep.

I smoked battered chicken wings on them and they worked great. Threw them in the dishwasher for easy cleanup.

Other than just putting an empty pan on the lower rack, has anyone devised a method for catching the drippings from whatever you're cooking on the top rack? Seems a shame to just let them hit whatever is beneath the lower rack and get cooked to char.

My rule of thumb is to pull at 172 for slicing and let it rest about an hour. Take off at around 185 for pulling a bone-in. I almost always refrigerate overnight before pulling-- which I think preserves the moisture

The last pulled pork we did, we sprinkled it with Wolfe Rub Original and mixed it in. I was surprised how much difference adding the rub made.

John--Check your local grocery store and Walmart. Look in the section where they have sauces and marinades. Around here they sell them along with a jar of injectable marinade. Tom

There's a couple in my neighborhood I'd like to "smoke", but I don't have any recipes. Tom

Jim--I certainly don't claim to be an expert on slicer blades, but my guess would be that it might be similar to comparing a course tooth saw blade and a fine tooth saw blade. The fine blade probably doesn't "tear" like the other blade might, making it more suitable for thin slicing. Just a...

Yall ever heard the old saying, "You can lead a horse to water..............."???? T.

tjkoko--I love it when a plan comes together!!! I figure the things probably cost them a fraction of what they sell for, so they can afford to give good customer service. I've had mine for years and wouldn't trade it for anything. I use my...

If you haven't already, give Maverick a ring and just see what they say. I believe they have a good customer service department. Also, mention this site when you call. I suspect a ton of ET-73s have been sold to members here, so that might carry some weight. Tom

I have been tempted to try adding smoke flavor to a pre-cooked ham using either Kingsford alone or maybe Kingsford with a couple of chunks of applewood, in hopes of getting a MILD smoke flavor. I know that if you smoke one over oak or hickory wood only, the smoke can be overpowering. Have had...

Dan-- I don't think I would try beans without first seasoning your CI. Go to www.lodgemfg.com and see if your answer is there. Their contact number is also there. Tom

I second Dann B's suggestion--TexasBBQ--and while you're ordering, try some of his rubs.