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Cherry Apple Maple

Is there a specific extention we should call? Or mention Darren's name etc?

Mine's also seemed a little short when it came to range. So I just opened it up and ... No antanna ! Has anyone called Maverick about this?

Yeah...It's a shame that the device only registers up to 120'F If they were to increase the range ...it might fit the bill. Their software says <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> TempElert lets you know...

I just joined the club. The other day I was doing chicken on the One Touch Gold Kettle..I noticed a little ash buildup so I learned over to give it a sweep and placed my inner fore arm against the side. It also happened to be the side that the coals were on. So now I have a nice rasberry red...

I just my hands ... no fancy gloves. Then I'll chop the larger muscle groups into 2-3 inch sections.

Thanks all. They are so great...you'll make some friends at work when you bring some in for sure!

I take it you shut all the bottom vents? If it hasn't dropped down after 20 minutes, start doing some of the steps here... http://www.virtualweberbullet.com/tempcontrol.html

Did up some burnt ends lastnight. Awesome ! Leftover large point and some corners from a 12 pound packer. Had the WSM at 235 with a large hunk of oak and a little cherry. Put them on for 4 hours, pulled em off and chopped em up into 1 inch squares, and turned them in the following sauce. 5:5...

Make up some burnt ends ! Defrost it in the fridge or throw the foodsaver bag into some boiling water and bring it back up to the boil. Put the point back on the smoker for up to 6 hours to let some more of the fat render out. After that ... There are possibilities to add some real Q flavor to...

You had me at the hot sauce. Anything rocks with the right hot sauce.

I think one of the best comments came from Alton Brown when he said to: pretend you're try to shave off the thinnest slice of the steel.

I put mine on my Smokey Joe Gold. It's perfect for it. Even has a windsheild witht he lid in place. It's one of the reason that I picked one up. The other being for a steak for just me.

We've hashed this out in another forum, someone actually had the nerve to try it...and guess what. ...Yeah. that's right.

For Pulled Pork, I like Blues Hog Tennessee Red found at Blueshog.com They also make a normal BBQ sauce that is great on ribs.

ICK! I'd use bacon fat over veggie oil ANY day!

Good Luck Chad! I'm sure you'll sleep fine. What are you using for a thermo? I use a Maverick ET-73.

Good luck on your search for "Kidney suet" LOL

I would still boil the beans before putting them on. The low temp, even for overnight, might not be enough to get them tender.....Unless you like crunchy baked beans.

Good luck. What time are you planning on starting it?