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Thanks all. That's where I'll make my order. I'm orderring: 4" paring 6" boning 8" Chefs 10" Cimeter 14" Granton Edge Slicer

Has anyone had any experience with Smokey Mountain Knife Works? I'm looking at Forschner knives and they have some great prices.

I guess thngs didn't work out so bad. Both bb were tender and juicy, maybe could have used a little more time on the weber, but pretty good. The brisket turned out pretty good also. I'm sure I can do better under different circumstances, but I got some good eats for awhile. All the cuts had a...

Life was good, now things kind of fell apart. The cook went well until my noon check, the brisket was 180* and the small bb was 175*. No problem, holding at 250 after bumping the legs to drop some ash. I had to take my wife to the emergency room right after that. She's fine, they gave her a...

Thanks Mike. Problem is, I already have the inlets. I guess I either got anxious or careless and kinked the cable. I haven't tried it to see if was temporary or completley shot. The meat probe worked great. I haven't found anyplace in my house it wouldn't reach remotely.

I'm having trouble getting a probe in the flat portion of the brisket on the lower grate. I guess I could have positioned it better. I try to reach back as far as possible to place the probe, but can't tell if I'm centered or not. Any suggestions?

Here's my update. Put the meat on at 10:30 last night, butt on top. The temps were to be in the 30's & 40's overnight so I used 30 lit coals on two full chimneys of Kingsford. I was wanting to cook at 225 grate. This was my first use of the Maverick temp and I immediately got the dreaded HHH on...

One last question. Thought I'd use oak, apple and pecan tonight. I think I used about 3 fist sized for my last bb. With the brisket added, how much additional wood? I was thinking of doubling - 2-2-2. I want good smoke flavor, but not overpowering.

I appreciate that Kevin and thanks all for your responses. I'm been looking forward to the pork baste on the brisket so this time I'll go with the butts on top. My last butts I cooked at 250 lid and thought maybe dropping that to around 240. Should I use a little higher temp due to the brisket...

I've got a 10lb brisket thawing in the fridge and two pork butts, a total of 14.4lbs waiting in the fridge for the brisket to thaw. I imagine the pb's are about the same size, so say 7lbs apiece. With the PB on top and brisket on the 2nd rack, which cut should I expect to finish first? I have a...

Thanks for the topic. I've been meaning to ask the same question. What brought up the topic to me is one of the recipes, using the standard method, indicated they put the wood in just after the meat, after assembly. I think it was in the cooking topics for texas sugarless spareribs.

Thanks for the kind words. My wife is home now, and so am I. I spent my time at the hospital, so oven cooking was out and they had already been frozen once. When I got home my step=daughter said she saved those ribs in the fridge. They were marianating and she was going to put them in the oven...

Thanks everyone. Glad to here I'm not the only one fail butcher 101. I've got a new problem now. My wife is in the hospital, tomorrow will be the third day in the fridge, and I probably will not be able to get the cook going. I guess the worst case is I will use this as a test cook, or at least...

One last question. I started to remove the membrane, but when I lifted the edge, there was bare bone under it. Did the butcher possibly remove the membrane already and this is the under layer, holding things together?

Thanks for the responses. I'll let the rub set for a couple hours in the fridge. I probably will baste this time. I've got some cider and apple sauce that should do the trick. I've got several flavors of wood. The local (50 miles) supplier carries Chigger Creek brand. They are small chunks. I...

Getting ready for my first rib cook. I have 2 slabs of spareribs, total weight around 6.5lbs. I'm going to use the Kansas City Sweet and Smokey rub. How long should I let the rub set before the cood? Is overnight ok? Also, is it necessary to baste? I'd rather leave the lid down as much as...

Would they fit in the WSM that way? I think it would stretch the 18" capacity of the grate.

I have two slabs and a brisket in the freezer. My refrigerator runs pretty cold and I figure it will take at least two days to thaw. I think three days for raw meat in the fridge is about max, does that count the thawing time or can the time be strung out? It's hard for me to plan ahead as my...

I thought you only foiled the water pan inside and out when running empty.

I just received my ET-73 back from Maverick. Initial test shows it transmits from one end of the house to the other. Also, one end of basement to the other end of first floor works fine. I haven't measured distances, but I am a happy camper. I got the original box back, but don't know whether...