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One "WSM dedicated" red 3" notebook with dividers labeled BEEF, another-- PORK, another--POULTRY, another-- SEAFOOD, and one OTHER(for rubs, etc). It mostly contains recipes printed from this site with a few taken out of magazines.

I have used the first ET-73 that I ever ordered for 3 or 4 years--just ordered my second one just to have --in case. The range may not be what is advertised, but mine has always done what it was supposed to do. Another plus is that when you call Maverick, you get a PERSON, and they are very...

I've found that my old ECB makes a perfect place to start my chimney--it doesn't get used for anything else.

I would use pecan--if available.

I'm not really particular about the number of coals,etc.--"about" has worked for me--while I do appreciate the time and trouble that lots of folks put into trying to make this a science(and I have learned heaps from them here), a few coals more or less isn't going to make a lot of difference...

Gary--I always use the MM. For ribs I use a full chimney of charcoal. I bank the unlit up to the top of the sides of the charcoal ring in the WSM, covering the center of the bottom with a layer one coal thick and increase the thickness toward the sides, forming more or less a bowl, into which...

We boil it as if we were going to eat it right away on the cob. After it cools somewhat, we put 3-4 ears (whatever will fit in the available Foodsaver bag), pitch in 3-4 (or one per ear) pats of butter or margarine, and Foodsave it before the butter/margarine can melt. Drop it in the freezer...

Mike--I use pecan wood when I smoke turkeys,butts, etc., but I use pecan shells when I cook steaks (some steakhouses use pecan wood in their wood fired grills). I just soak a handful of them for 15-20 minutes, strain and shake the water off, and put them on the coals on the Weber grill just...

I probably should not have even mentioned the prague powder, but was copying the recipe verbatem that I found on another site. I used the Morton's Tenderquick and accomplished what I was hoping for. I'm not sure just what you are expecting, Joe, but these come out tasting a good bit like ham. Tom

Smoked Pork Loin Ham ** 4-5 pound pork loin 1 quart water (or to cover) 1/2 cup Morton's Tenderquick or 1 1/3 teaspoon prague powder 2 cups maple syrup Put the loin in a 2 gallon ziplock bag. Mix the ingredients and then pour into ziplock covering the loin. Place in dish and in the...

Doesn't seem like it would, but I'm not sure that more than a little smoke on the outside would be desirable to me. Tom

I'm planning on doing a 7 3/4# standing rib roast tomorrow using the slow cooking method (225*-250*). I'm just a little unsure of the best temp. at which to sear it. Also, am torn between Jim Minion's marinade overnight or the Worcestershire and Montreal Steak Rub overnight. Should I expect...

I pull the membrane off and put the rub on both sides, but lighter on the bone side. Tom

Smoke the trimmings. Debone them and freeze. Thaw them and use them for the pork in your Brunswick Stew when you've collected enough. Ummmm.. GOOD!! Tom

I called the nearest W-S store to me (200+ mi. away) yesterday afternoon and that store had sold out of the rib racks, but they were able to look at other W-S store's inventory and give me phone numbers to some that still had some. When I ordered my six from Shelter Cove W-S (Hilton Head-- so I...

For three weekends in a row, we cooked butts--eleven in all--using Ray Lampe's rub recipe, sliced them about 1/8" thick and put each one in a large foodsaver bag and froze them. What we sampled during the slicing was very good, but I did not think it was wonderful. At our daughter's wedding...

I think that I failed to properly make my point in my previous post on this subject. I don't believe that what Bass Pro Shops sells is a product that is manufactured by/for Brinkmann, but rather a cheap imitation that is the same size as the Brinkmann brand. The pan from Brinkmann might be...

I ordered two from Bass Pro Shops because I couldn't believe how cheap they were either--until I got them. I have an old Brinkmann charcoal pan and it is much thicker and well made than what Bass Pro Shops sells. They are flimsy to the point that if filled with sand or water, they feel like...

And four it was--and it was no big deal. Started at 9 am with full chimney and full ring. Kept temp at top grate right around 225 until 4 pm, then bumped it up to 250. Took them off when the larger ones were 170 at 6 pm. Sprayed with apple cider at 3 pm and 5 pm. Our nibbles were really...

I'm doing four butts this weekend. Two have a combined weight of 14 lbs. and two a combined weight of 12 lbs. I've smoked two before, but never four. Had planned on doing two one day and two another, then thought it might be nice to knock out four at once and be free the rest of the 4th...