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Tony, we must have posted at about the same time -- great minds really do think alike!

Before I saw the picture, all I could think of in my mind was some small version of this . I suppose it would work...

Nice work, Susan -- it's always gratifying to see that mound of pulled pork shrinking. And it's funny, this weekend I had the same problem with my ET-73. Three to five degree temperature swings. Has anyone else been having this problem? Not that it's a big problem, but it could get to be one...

Saffron adds more color than flavor, and you don't need to add much. Don't worry about the cost by weight. just pick up a few strands and you ahould be good to go.

Thank you. Thank you. Thank you.

I'm right with John W on the high side -- but I don't like letting the temp drop that far. I peg it at about 220. My ET-73 doesn't have the range to reach to my bedroom (although after reading about some other folks' results I may take that up with the good people at Maverick), so I end up...

Greg, there's no wrong way to do it. I've seen it most often in a hamburger bun (and I've heard debates about sesame seeds vs. no sesame seeds). But I actually prefer a hot dog bun because it's less messy (if you don't fully separate the halves). If you have bread that's too crusty, I think...

Nice setup, Jamieson. I wonder how many of us have our Weber gassers standing right next to our WSMs. I know I do...

See, now I knew that avatar was going to be popular. Nice work, HJP!

Yes, Redi-Chek is a model series name for Maverick.

I have the ET-72, which is the same thing, but with only one probe. It goes plenty low enough (and high enough). However, because it is a meat thermometer, it will only sound an alarm when the temperature rises above a certain point. You cannot set it to go off at either end of a specified...

A friend of mine uses a recipe almost identical to this for fajitas -- they come out great!

I've done a few picnics (sometimes it's all I can get around here) and none of them ever tasted hammy. But yes, do strip the skin off. There's a thick fat layer underneath it, and the combination of skin and fat is a lot for your smoke to get through!

This works well for grates, though someone else should pipe in if there are problems with doing it for the pan: If you have a gas grill you could put the pan on the grill (on high) for a while, until the grease ashes. Then, after it cools, you can just wipe it off. You could also put it in a...

Three ways to do it, Doug (well, I'm sure there are more, but three that I can think of right now). None are more right than the others, and there is no single way to eat/present your pulled pork! 1. You can mix up your pork with the sauce before you put it on the roll (restaurants often do...

I'm thinking beef ribs, if I can find 'em. Something beefy, at any rate.

For the record, my BRITU butt was a huge success this weekend. Everyone went for seconds. I may start putting that stuff on my eggs in the morning...

I'm with you, Tom -- I like it spicy, but not by way of black pepper. It's not so much the spice, just the flavor that I don't like. Consequently, last night I put a butt in the fridge dusted with BRITU rub -- I had some extra lying around. Nice to know that someone else has tried it and...

Ed, I haven't tried the stuff, but you might check here -- it's a pretty good resource on lump in general: Naked Whiz Lump Page

Rob, it could easily be your oven. You could test it with a Maverick probe (or equivalent), if you've got one. Then just experiment with getting the temp up. Also, did you pre-heat the oven? That could explain an under-cooked pie. Good luck, Art