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Depends how often you want to wake up. I usually go 190 on the downside. The meat should still be cooking nicely at that temp. If it does drop, I can get it back up fairly quick by stirring the coals. On the high end, I want it a little tighter, about 260. If it's spiking for some reason...

Maverick says I probably need a new receiver. It should be in the mail today.

There has been so much discussion on the ET-73 defect thread that I wanted to start from scratch. My ET-73 receiver will work indoors through a dual pane window if it has line of sight with the transmitter. It doesn't seem to work through exterior walls of the house. With both transmitter...

I paid $4.19 at Costco, so it's about an $80 cook. Wife is a little tired of pork butt...had to go to ribs.

I've only done baby backs on my kettle, and haven't done any since I got my WSM. My plan is to light the cooker with two chimneys of Kingsford, put the meat on about 10:30 so I can either pull the ribs and throw them in a cooler, or have them come off ready to serve around 5:00. I have 9 racks...

Keith. Neat idea for a website and well done.

1. The WSM won't do everything, but what it does, it does very well. I have found that it will hold temperatures from 200 to about 350 very well. Although I don't use it this way, it can probably do 400 with the water pan removed or a dry water pan. I'm sure someone else will address this...

I don't remember who gave me this recipe, but it is incredible. GARLIC HAMBURGERS WITH CHILE SAUCE: MEAT: 1 lb Lean ground beef 1 tsp Crushed garlic (2 cloves) 1/2 tsp ea Salt, pepper, granulated garlic (garlic powder) SAUCE: 1/4 lb Ground pork 1/4 C Grated onion 1/2 tsp Crushed garlic (1...

Gadget source alread has it on the way, and UPS will pick up the return when they come. Can't beat the service.

I got my Maverick ET-73 the other day. It seems to work great except for one little thing. The switch on the receiver doesn't seem to work. I turn it to off and it goes blank, but then the display fires up again. With all the issues I have seen peole have with the ability to transmit and...

You should allow at least 2 hours per pound if not a little more. I usually do two 7-8 pounders at a time and need 15-17 hours. Don't go by time, go by internal temperature of about 195-200.

Midnight cook works well for me, except I start more ike 8:00. If you have never had brisket you are in for a treat.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> The mighty Copper River is one of the longest and most rugged rivers in Alaska. Twisting and cutting deeply through the Wrangell and Chugach mountains, it's 300 mile stretch <HR></BLOCKQUOTE>This is marketing. 300 miles is...

Bob, humpies and pinks are not dog salmon. Pink salmon are also known as humpies. Chum salmon are also called dog salmon, I think because they were commonly thrown to the dogs. Neither of these is very marketable in the lower 48. Generally it is kings (chinook) and silvers (coho) that are...

I would make the pork butts a day ahead and reheat, rather than relying on them to get done on time so you can do the chicken. You're going to be hard pressed to get them done at just the right time so you can empty the cooker, but not so far ahead that you can't keep them at temp until you...

I crossed the river to West Sacramento today to pick up some Kamado Charcoal. They have it on sale for $6.99/box for any amount. It's regularly $11.99 or $8.99 for pallet quantities (15 or 30, I'm not sure). I suspect the sale will go a while, as they have two shipping containers of the...

Thanks for bringing this up. It had slipped my mind that I wanted to try it. I notice on their website that it's on sale for $6.99 a box. Not really a bad price compared to Kingsford. Guess there is some benefit to living in Sacramento...

The jerk pork turned out great. I used the jerk paste recipe from "How to Grill" and marinaded 24 hours. Basted a couple of times with the jerk paste thinned with apple juice. Cooked the butt as normal, low and slow. The bark was especially dark, probably due to the sugar in the paste, but...

Depending on where you are in the US, sour oranges may be harder to come by than rattler.

Thanks for the input all. I'll let you know how it turns out.