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Just relax...everything is normal. 1. You have a new smoker and they always burn hotter the first few times until the gooey gunk builds up on the inside. 2. You will see a bit of smoke seeping from the space between the body of the smoker and the lid. If you think its too much, or you just...

I tried this on some bone in breasts and thighs this weekend and they were beyond great. Only gave them 6 hours in the marinade and next time will leave them overnight. Grilled them on the kettle and they are delicious.

Id use 1 and 1/10th bottle and save the rest for the cook...have a little fun that way.

Looks good but hate celery seed and absolutely love cumin...guess thats what keeps the judges comming back...might try this one and swap the two...

You just made my mouth water....use a ton of garlic and all will be well in the world.

Wishing you the best of luck...may you not hear the ET-73 until tomorrow morning...

If I bought my wife a WSM for her anniversary present she would probably kill me, stuff me into it, and bury me in the backyard.

I figure pork but at 1.5 hrs per lb. However, Ive always done bone in so dont know if it makes a difference. The time really depends on how much fat you cut off. I will weigh the fat and subtract that from the total pounds on the package to get my time. You have to keep it between 225 and...

I always use CYM (cheap yellow mustard) on all my pork and beef. Yogurt huh?? Im definately going to have to try that...Sounds like an experiment waiting to happen. Do you use this on ribs too???

I agree with Jeff. I have a packer on now that has been going since 9:00 last night. Its at 180 and the flat is seeming dry (the toothpick doesnt pass through easily) but Im leaving it on till 188. Not that its a magic number but I like it and find the meat loosens up around this temp. I...

I use a bit of cinnamon in my main rub. A little goes a long way and its a very nice undertone to meats, especially sweeter ones.

You might want to check out an Alton Brown fan site on his past shows. I know he did an episodeand fried chicken and went through a whole explination of the difference in sizes.

Wanted a good side & snack and tried these. Peel and cut the potatoes into about 1/4 inch slices. Toss with EVOO and lightly dust with favorite rub. I used my pork rub since its a bit sweeter than the chicken or beef rubs. Then grate a little bit of nutmeg on the slices and throw on the...

While Im definately no expert I would agree with Joe in that 20 is alot of ribs. To help make sure you dont run out put the ribs at the end of the table after all the sides so that the plates are filled up with sides as opposed to ribs. This will allow everyone to have a few.

The range isnt all that bad but its not like I can call Maverick up now and tell them I ripped the back off, snapped the switch off and now I want a new receiver.

I took mine apart last night and didnt see any antenna wire in there. I did however manage to snap off the on/off switch . Now I will have to ues the point of a knife to turn it on and off. Maybe I will rip it apart again tonight to take another look.

The lid temp will always be higher than the grate temp...remember heat rises. Your best bet is to monitor both for a few cooks to see the difference between the two or you can guestimate that the lid temp will be approximately 10-15 degrees higher. I would just make sure your ET-73 probe is...

Very true Mords but the other side wouldnt have the fat cap and therefore the ring should at least be on one side of the meat. Most likely its the lump. Ive read somewhere on here that the smoke ring only forms until the meat hits 140 degrees. I dont know if this is true or not but its out...

Id be afraid that the light bulb would begin to melt the plastic of the cooler. I would go with either hot water or if its sunny and warm just leave the top of the cooler open and put it in direct sun. Its always worked for me.

If youre going to sauce them then I just pull them as they are done and put them on a tray covered LOOSELY with foil. When they are all done I fire up the kettle and sauce them till I feel they are done being careful not to burn them.