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The wife LOVES the Cutco knives that she bought from our daughter several summers ago. (The daughter learned a LOT that summer selling knives.) On the other hand, I do not like the Cutco knives (mainly hand fit) and prefer the Commercial Sabatiers that I have. (Now we have mine, which travel...

So, if I used one of the superlogics PCI DAC boards (which come with drivers; should not be too hard to write a VB6 program to read the board) how far away could the thermocouples be?

Yes, the spiral springs for the + (the end of the battery with the little bump on it) contact are virtually flat and they do not really want to be bent. I grabbed the center section and forced it up just a little and the thermometers worked fine.

I am convinced, based on personal experimentation, that trying to use multiple wireless thermometers (ET-73 and NuTemp) at the same time (with all of the tramsmitters near each other) makes all the units much less reilable. I only use one at a time now.

Since I have figured out how to make the Guru behave, I do not worrry. It will keep the temps +/- 5 degrees and I sleep well through the night. (0f course, the *@!%#& GURU alarm woke me (AND THE BRIDE) up a few times at 3 an 4.)

Bill -- you had a lot less of a thermal load and airflow blocker than Rick did. You are absolutely correct about using lump instead of Kingsford. All of my hi-temp cooks are done with lump, and, as you found out, LOTS of it. What I do, because I have a charbroil chimney (smaller than the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keri C: When I do a packer, I trim some of the "hard" fat off, but I do go ahead and just slice through a lot of the fat layer between the flat and the...

Hi Larry and welcome to the board. I have finally tried ribs on WSM and am achieving results an order of magnitude better than on the grill. However, I still have not quite achieved the perfect doneness test. As far as your tests, measuring the temperature of such a thin peice of meat is...

Charles -- the flat is the longer wider piece where the meat grain runs (sort of) parallel to the long dimension of the meat and peters out at the thickest end of the meat. Fat cap down, the flat is up. The point, on the other hand, has the strands of muscle fiber running perpendicular to the...

25% -- Sounds OK to me. The more it shrinks the less there is to eat!. 25% probably a good estimate for the briskets that I did.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob T.: I never saw one that big at Wally World. </div></BLOCKQUOTE> I stopped at WallyWorld in Columbia on the way home Friday, since it was right on...

Sliced the other brisket and cleaned the fat. 10.5 lb brisket wound up as 4.5 lb in the freezer. 60% loss??? Boy was that a fat brisket.

According to my GPS, at the current location (Charlotte) Sunrise 6:31 and Sunset 6:31 on 17 March. But, I do not care what the GPS says, today was a beautiful day, the grass needs mowing, the sun shined, and it was a beautiful day with a high in the 60's. Call it what you want, I will take it...

And they are both off and in the cooler resting. Looking forward to eating!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: Hey Vernon, which one of his books did the lemonade rub come out of? </div></BLOCKQUOTE> Sauces, Rubs and Marinades One is at 186 and the...

Greg, yes I have used the rub before but I have never used it straight out of the book. I think that the first time I used it I changed columns in the recipe and the recipe changed from tablespoons to teaspoons but I did not notice. The rub was good. Since then I have added the southwest...

What a beautiful spring day! THe sun is shining and the sky is clear (after 3 days of cold & rain). Think I will mow the grass this afternoon. Put a couple of packers on, 10-11 lbs each, last night at 11:00. Using Raichlen's Lemonade Rub with heavy spicing and a lot of Tone's Southwest...

Dean, I agree with Bob. I run my butts at 215-230 until they are all at least 195 and do not worry if some are up to 205. Sometimes this takes up to 24 hours. I then pull and foil them for at least two hours. I have not had what I would describe as mushy pork, it has all been nicely pullable...

Tom is right. I will freeze whole unpulled butts and then thaw and heat them in boiling water on the stove. Chopped pork, on the other hand, I normally freeze in ziplock bags w/ eastenr NC style sauce and gently nuke (defrost setting or lower) to reheat.

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