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London Broil on the gasser. Got to use it for more than cleaning the WSM grates.

I take it off towards the end. Yeah, it leaves a mark on the bark but it is not noticeable once you slice it. I believe that Jim's opinion is that the bacon is far more useful on the bottom than on the top of the brisket. The bacon on the grill is pretty well gone when the brisket comes off.

I too have heard the "best ever" comments, but, I owe it all to Keri's recipe, the WSM, and folks on this board who educated me, directly or indirectly. Nichole, welcome to the club.

Thanks, Interesting!

Bill -- I normally use 6 pieces and may throw more on during the cook, but I believe that I like a lot more smoke than many people on this board. (I also tend to be excessive in a lot of spicing)

I just gotta ask -- what makes Kosher salt Kosher, different from plain, non-iodized salt????

Jim Minion recommended it. I did it. It WORKED GREAT!. Oh yes, that was shouting in the avove paragraph. Success on first try! Many thanks to all those on this board who educated me and thanks to Chris A for providing this board. I just hope that I can give back as much as I have taken.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Erich K: Rob, I did cook (for the first half) fat side down, just to try something different than the usual fat side up, but flipped it later. <HR></BLOCKQUOTE> All of my flat cooks have been done...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by adamclyde: It is a design flaw, in my opinion, that you have to turn on the transmitter by taking the batter latch off. <HR></BLOCKQUOTE> The on/off switch is behind the gasketed door on the transmitter...

Yeah, plastic inside the smoker WILL warp / melt / burn / or just gunk up. Some of the cheap dial thermometers have a plastic face that will suffer the same effect.

There is no question that I have an electrically noisey house which will cause the ET-73 to loose signal. I have found spots where the ET-73 works, however, I also purchsed the Nu-Temp. I would prefer the ET-73 where I do not need 3 probes, however, due to the transmitting differences and...

I think that I did 5/.75/0 the first time (due to time pressure) with a pit temp of 220-225. Excellent ribs, but bones did not quite come out clean. Last time I did 4/1.75/.25 with a doneness test at 1.25. I think I overdid the foil this time. Next time will be something like 4/1.25/.5.

Mike -- I have shifted to using sand in the pan. For switching over to a high temp cook I simply pull the middle section off (carefully due to the grease in the pan) dump the fire and ash out, start the new fire (lump vs kingsford) and go with the hi-temp cook. I also have taken up using the...

We have started using left over spice bottles (bigger than fist size up to the bulk, bigger than quart size) to sprinkle rub on. This seems to work a lot better than sprinkling out of the container and generally achieves a more even distribution of rub. I also run the rub mix through the...

OK -- I am confused. If a butt is heated to 165 and then drops back below 140, what is the problem? At 165, have not all the bacteria been killed?

At least the lack of communication with the NuTemp will self restore, unlike the ET-73's turn on sequence in proper order.

Finally decided we are meeting at my house -- baby backs / BRITU. I do not think we are opinionated either way about the Superbowl. Probably a little pull for the underdog eagles.

Sounds like a plan. Myself, I might figure on pulling before 6 so I would start around 9 or 10.

Bill, Just like Kevin, I have added charcoal and found later that it was not necessary. However, I have started a time or two with too little charcoal and then had the "pleasant" experience of trying to get some charcoal going because the temperature was passing 200 going the wrong way just...

Bill, Glad to hear things are on track. Drink a beer and let the magic happen. As far as adding charcoal, If you anticipate that you may need to add charcoal, you can throw in a dozen or so unlit coals every hour or so. If you start early, you can keep your pit temp stable. If you think you...