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Don't feel bad. I spent about two years on ribs before I felt I could consistently get 'em where I liked 'em. They're a thin piece of meat, so the window between tough, done, and dried out is a narrow one.

Dan, Your thermometer's proximity to the WSM may be making it read a bit higher than actual temperature.

What temp are you planning on running it at. I usually run it at about 235-250 and I'd give a 9#er a bit more time, myself. I'd probably start about 8 or 9. It can rest in a dry cooler wrapped in foil and towels for 4 or 5 hours and it's recommended it rest at least one.

Here you go! Laser thermometer. Not any good for measuring internal meat temps or even ambient air temps inside the cooker, but it'd sure give you a grate temp or meat surface temp. What good that would be I have no idea, but it looks cool!

One for about four years, the other one year.

Didn't think to use cranberry juice. Next time I just might, and add a bit more cranberries. The cinnamon, clove, nutmeg was just right for my tastes. The cranberry was just missing. Have a good one in Vegas!

The only time I lost a digital thermometer was when it got rained on. Never was the same after that. It was a Polder. I have run the cables under the lid and have never had a problem. Hasn't fried, hasn't crimped. I'm careful to set the lid down gently. I only have two ET-73s, so I can't...

I didn't use the phosphate. I used the Craisins instead of the red currant jelly (as my bad editing gave clue to ) I used the Dextrose and I didn't use rusk or anything to substitute for rusk. Just left it out. Everyone liked them. I was expecting a little more cranberry flavor. It didn't come...

Well, Kevin I followed the instructions you gave me and the sauces came out terrific! Here's a picture. Presentation could have been better, but the flavor was great! I owe you one, Kevin. Thanks!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: (I cook duck confit this way from the cured-but-raw state, in bags, 180 water, 9-10 hours. With the burner on very low and the pot only...

Simple solution - stop grilling just BBQ instead. Even simpler solution - stop listening to so-called scientists peddling their doom and gloom health scares. Next they'll be telling us that sitting in front of your computer reading and posting messages to bulletin board forums will kill you.

One thing's for sure - no smoke's gonna get through that impenetrable metal shield, so what's the point of cooking 'em on a BBQ?

Thanks Kevin. That gives me a lot to work with. The cranberry and the mustard I'm definitely interested in. I like garlic too, so that may need to be made as well. Any help with proportions on the ingredients would be much appreciated. I'll be trying these ideas, as well as making the sausage...

Good eye Kevin. My editing wasn't very complete . I'm substituting dried cranberries for the red currant jelly. I've never made it, so it's a complete experiment. I'm not too good at thinking recipe flavors and coming up with accompanying flavors/dishes. All I can think of is an orange...

I'll be making this sausage recipe this weekend and was thinking it would be nice to have a dip or two for it. Any suggestions, based on the ingredients, for a compatible dip or two? Yuletide Cocktail Sausages Ingredients 1500 grams Turkey Leg meat cubed (sinew and tendons removed) 500...

Yes, I checked it right after that happened and it was accurate. So that just tells me I've got to get out and cook a few more of these beasts and get it all figured out. Good time of the year for it too. Too true, Kevin, too true.

I did the herb prime rib once for New Year's. Took it out at an internal temp of 135F and let it rest. It was much too rare for most of my guests. Center was just warm, but not really cooked. Most guests put their plates in the microwave an nuked 'em a bit to get it to their liking. I have yet...

Unless your basement is very cold and the bird was still in the refrigerator/freezer temp zone, I'd toss it.

If it really is defective, I'd return it. My experience with their customer service was great. Very nice people. Maverick customer service info

From what I can find the lemon and the fig are okay to use. Don't know about how well they go with turkey. I'd think if the lemon is okay, the tangerine would be too. I'd like to think the mango, and pomegranate would be, but just don't know.