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John congrats! Way to go! I cant add much to whats been said about fuel consumption over along cook. Some people get 14 hours or more, some 11-12. If you get the meat temp up to 185 and wrap in foil cover with some towels and place in the cooler for a resting period the internal meat temp will...

I dont think I would leave my proprty with a bunch of lit fuel going. But on overnighters and now that I have a good remote thermometer I go to bed and catch some zzz. I figure if some kids got into my yard or a gust of wind nocked the thing over the alarm would go of because of the temp change...

Thanks Gary and Dave I tried to keep my temp to around 230*. I did have some short spikes initially but probably cooked it to long the flat took about 11 1/2 hours to reach 195* ( the whole thing weighed 9# to begin with ( probably to long to reach temp) Dave you gave me a good idea of when...

Thanks Bruce Ive seen some chuck rolls at Catlemans. I might just give that a try some time. Jim

Used the ET 73 for a brisket overnight cook. The divice worked well again no problems except the transmiting distance is closer to 60 feet instead of the advertized 100 feet. Jim

Thanks for responding Jim Hopefully you will be able to duplicate your succsess. Ive heard before this is one tough cut of meat. Maybe I will be able to (after 4 attempts over the past 2 years) to cook one of these to my satisfaction. Or at least not have to throw out half or all of the flat...

After having mixed results with brisket ( the flat is always to dry), I dicided to try it again, seperating the point and cooking it over the flat for some automated basting. Although this did seem to help, the part of the flat furthest away from the point still came out to dry. I used the wet...

Thanks Chris and clark I think at that price with out some good recomendations from some one who has been able to use the guru for a period of time, I'd have to pass. Actually I was poking fun at myself for relying on this gadget.

Bill IF Im following what you wrote correctly, the base unit = the transmitter and the remote =the receiver. You need to turn the receiver on first(remote), then within 60 seconds turn on the transmitter(base). I found it doesnt work if you turn on the transmitter first. If that doesnt...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>OK, that's enough! Bordering on boring y'all. <HR></BLOCKQUOTE>Never Stogie. I always enjoy reading your posts. Jim

The reason why you dont want this to cook this slowly is you have a chicken inside a duck inside a turky. How long do you think it will take for the chicken and duck to even reach 100* let alone 140* Here is a link to this previouse discussion with a link in the post to what the USDA recomends...

Sounds like you were getting pretty good control with lump. From what I just read I can tell you you dont have any significant air leak. Lump fires up much more quickly than briquet (no fillers). When you first add the lit coals to your pile, or give it any sudden fresh air(opening an access...

Sorry I forgot to ask :what methode for lighting fuel Standard or Minion. My post is geered more if you use the minion methode. Ive never tried to nor do I know what would hapen if you light a lot of lump at once. (Very hot Im thinking). Jim

Joel you didnt mention how far off your temps were or for how long. Did you check the accurracy of your thermometer? If your temps are maintaining high for more than an hour.(Over 300 with an accurate thermometer and vents closed down) than it could be an air leak. If your getting temp spikes...

I agree with you Mike BRITU is so salty you have to treat it like salt... just a lite sprinkle. I dont care for it either. I use 1/2 cup of brown suger, 1 tblsp of paprika, 1 tsp of corse salt,1 tbls garlic salt and 2 tsp of pepper. Its from a recipie "David Colemans rib rub" in a Jack Daniels...

I suppose someone could try this using an empty water pan covered in foil and getting the temp in the smoker up to 350* at least. To try to slow cook this would be attempted suicide. This much poultry would sit in the danger zone (40-140*) for hours. Growing lots of nice bacteria that excrete...

Welcome to the site Mike. If you are cooking to different meats such as a butt and a brisket, I put the meat that will take the longest (brisket always takes the longest) on the bottom grate. If you are cooking just a brisket just use the top grate. Good luck Jim

Steve I did some beef ribs about a month ago. I rubbed them in some Worcestershire sauce and montreal steak seasoning (Idea from Chris on rib roast) and let them sit in the frige for a couple of hours before cooking. It was a six hour cook and I mopped them with worcestershire sauce and apple...

Although the reports and comments on the ET 73 have been very favorable (Mine included). It still is to be seen how well this modle will hold up over the long run. Will the probes last and maintain accuracy after many usages and cleanings. Will the transmiter really withstand some moisture...

I agree- I wouldnt cook a bird naked. If you want more seasoning in the bird, Inject it with some juice or liquid combined with a good amount of seasoning (your rub for instance). True, you may not need this for moisture but it will get some flavor done into the meat. Jim