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Just an update, I received the two probes today from Rock's as John promised me on Wednesday.

Hi Steven, I just sprinkle the rub on; I don't actually touch it until it is time to move the meat. If I use mustard as a "glue," I use the back of a tablespoon to spread it before sprinkling on the rub. I use a pizza spice container to sprinkle the rub with. This seems to work for me...

Rock's customer service is not all that bad, imo. I just saw a separate posting from Steve Sullivan who had a blower melt due to his installing it upside down and John replaced it no charge. I have never had a problem with Rocks. Hardly anyone posts when things go well with a supplier...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn: Can anyone else confirm that the "Maverick Redi check ET 73" is primarily for food (both probes). </div></BLOCKQUOTE> Mine came with one...

Cool! Glad to hear it works for you at comps... Good point about being able to monitor it from the camper though. As I said, I don't do comps and it may be my lack of experience or confidence but I think I would want to keep it simple so I can focus on the food instead of the technology...

I agree with this for the most part but I do like the ability to control the unit from my computer. My Stoker has worked well for me but I don't do comps. If I did, there is no way I would want to waste my time setting up the computer, bridge, Stoker, etc. I would definitely go with the...

I spoke with John yesterday. They are in operation but you have to actually speak with him. Email and voice mails just don't seem to get through. I ordered two new meat probes a on Sept 6th or so (using his internet store.) After a couple of weeks, the debit card hadn't been charged so I...

Hey Scott, Excellent write-up and good job on the cook and welcome to a new bbq knowledge plateau! I, too, was skeptical and probably a little worried that I wouldn't be able to tell when "done is done" until I started doing hi-temp briskets and the lights came on! I then started giving the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by m low: ...Also, the fan seems to blow for a little while and then shut off for a minute and then turn on and off in rapid succession. Is that the way...

I use the two together all the time and never had a problem. You just have to be aware that if you change data on the Stoker web page, you need to press F5 in StokerLog (Refresh Data from Stoker on File Menu) so it will use the updated Stoker settings. I only change the target temps while...

Hi John, Packers are more forgiving to cook than flats imo, especially at high temps (350 or so). Do the search for "high temp brisket" as dsitterson suggested; there is a huge amount of info in here. Check out this link for starters. Trimming brisket is easier than it looks. Leave the...

Hey Chuck, I did two meatloafs yesterday on the WSM (per Chris's recipe). They were my first meatloaf cook. Used 2 lb ground beef and 1 lb ground pork for each loaf. The one we ate was unbelievable. I don't think the second one will last through the week... Love that meatloaf. Thanks...

That is one beautiful brisket, Tom. Love the smoke ring, the glistening moisture as well as the colors and texture. Excellent pics! Man, I am hungry now... All the best, Tom

I can hardly wait to hear how she tastes with that nice rub Tom. I am thinking of using Kevin's (unsweet) coffee rub on my next brisket this weekend. Oh and I think you are probably being too critical of your own cooking... Your expectations are quite high (nothing above 6 on taste) or perhaps...

I have to say that I picked up a used one very recently from this board. I don't think it was posted more than a few minutes when I saw it. It was a stoker with two blowers, two probes, WSM adapter and a wireless box and it all works very well together. I was extremely fortunate to see the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Moore: ... The temps varied from abiout 275-325 but stayed primarily in the 300 range. At 8:15 I had meat temps ranging from 261 in the thicker...

Tim, It sounds like the units do not interfere with each other, is that correct? If I had could two units going at one time, I could effectively replace my Mav (assuming I can use one probe in the meat and the other in the pit.) All the best, Tom

Agree that the Mav is cheaply made but that explains the lower cost. Like JeremyC, the features of the Mav are why I use one. The range is adequate for me to use at home. It does occasionally lose the connection which I hate. Customer service is great though. I had both probes go bad and...

I did a high heat brisket this weekend and it was fantastic! Probably the best one I have ever had. Very moist and succulent. My most humble thanks to Kevin, Craig, Bryan and everyone else who advocates for high heat brisket cooks. As for keeping the temp up, I had previously done the...

A few blocks west at Masonic is Magnolia Brewery and Pub... Love their English-style brews! All the best, Tom