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Rick / Kevin, No cumin? Not even a hint? Interesting.

Hey there Norman, and as everyone else says... "Welcome to your new addiction." My name is Scott. And I barbeque.

200 / 260 for me too. (kisses the Maverick)

I usually let mine get to 195 internal, the let it rest (foiled) in a cooler for a couple of hours before I try and pull it. I've never had a dried out butt. Maybe that's it?

I've seen someone use plastic trash cans on the hitch haul...can't remember the size of them though. :/

Yes, Swift loin backs. I did two racks.

They were really good. Bites came off the bone easily and nothing else. Perfect!

I've tried the 3:2:1 but this is the first time I've tried the 2:1:1. I have 30 mins to go. I'm getting anxious!

I have a couple buds that have some wood (Apple, Cherry, Maple, Hickory) and have a chop saw. I just have em chop it into 4 inch rounds. Then I take this to it to get the size I want... A roofers hammer. $7.99 at BigLots. Hmmm, a hickory handle.... I see a future use for that after it's...

I call those Brisquitos.

from Myron Mixon cute article here: http://www.maximonline.com/grit/articles/article_5921.html

Whatcha gotta do is just make so much Q and go through so many Ziplocs that you can justify the $129 for a Foodsaver to her.

There's plenty of oak, hickory, apple, and cherry in New England. But if'n ya aren't gunna harvest it yerself, then, ask around your town. Someone with a big lot of land maybe? Any one with a wood stove is going to (or should) know where some good dry oak is.

I use it in my chile powder. 6 Ancho chiles, stemmed, seeded and sliced 6 Guajillo chiles, stemmed, seeded and sliced 8 Arbol chiles, stemmed, seeded and sliced 4 Tablespoons whole cumin seeds 4 Tablespoons garlic powder 2 Tablespoon dried oregano 1 1/2 Tablespoon smoked paprika Toast sliced...

Yeah, This looks like a cooking log. LOL ... Just kidding Mike.

One helpful hint that I saw, (can't remember who it was from) was to run the leads out the top vent and use a large clip attached to the lid handle. The handle of the clip is perfect for holding the transmitter. The wire bracket slips over the handle.

Don't forget to take some pictures

I run the wires for the Maverick through the front door. When I'm done, I just close all the vents and it goes out in about an hour (of course it been in the 20's here lately). There's always some unused char or lump the next time I open the cooker. I don't usually use it though. I keep it in a...

Alton Brown says the same thing. Always get the frozen ... they will be fresher since they begin the freezing right off the dock, if not on the boat. Unless you live 45 minutes from the coast.

Wow looks better than the one I did yesterday. Mine came out a little dry. I pulled it at 190 and foiled. I'm gunna try 180 next time. Thanks Larry