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Just did my first over night cook using this thermometer. I cooked one 6.5# pork butt started cooking at 1 am. Inserted meat probe at begining of cook. Set alarm perameters to 220-255 and meat at 188. After about 2 hours the cooking temp settled in around 237. I went to bed at 3am.with the...

Just did a Google search.Only found one recipie for something other than leg of lamb.Its for smoked lamb shanks. Very frustrating search so far. Heres the link to the recipie. web page

Question #1 and #2 covered. Question #3 answer- Get 2 wsm's (just kidding). I have a modified brinkman and use it for large cook outs were im doig both pork buts and ribs. I would use the weber for longer cooked items like shoulder and the brinkman for ribs. Mine has two grates. Its not a true...

Thanks Dave Ive done leg before at higher temps,cooking meat to medium rare. To be honest,I dont bother doing it in a smoker. I use an inderect methode in a charcole grill. I find it easier to maintain higher cook temps and its a relitivly short cook any way. What Im looking for is a cut that...

I really like lamb. And have been looking for information on a cut that would be appropriate for low and slow (if it exsists). I would never cook a leg of lamb with this methode.I searched the posts and found a few threads on someone who was thinking about doing shanks but never found a thread...

Keri I never noticed that problem on my trial run. My first cook was about 11 hours. The only thing I noticed was if I got out of range with the reciever it would continue to display the last registered temp. I wasnt aware I had left the reciever out of range untill I went outside to do...

My butt isnt flat and Ive never been able to trim enough fat off it.....Oh-were talking about pork. With a subject line like that I couldnt resist! Jim

All briquett charcole produces alot af ash. Its the fillers that contribute to all that ash. The only thing that I know of that doesnt is lump charcole. Lump has its own problems. It burns very hot at first ,inconsistantly burns when doing Minion methode and its expensive. Kingsford (As...

Most of the time I dont actually stir. A couple of gentle raps on the side of the charcoal holder will ussually cause enough ash to fall through the grate. How much you do depends on if your temps quit falling and start to go up.

Sounds like your having a ball. Too different types of meat in the same cooker.Pretty gutsy for a first cook with NEW EQUIPMENT (I know Its not your first BBQ). I always play it safe. NO guts no glory! Im glad everything turned out swell. Do what I did with that new thermometer(I saw your...

My pork butt finely was done at 6. I let it rest. Then sliced and chopped. Turned out good. Have plenty leftovers. The maveric alarm went off once (for real). Temp dipped to 223 after 6 1/2 hours. I forgot to stir the coals at 5 1/2 hours when I turned the meat. After getting the ash build up...

Bill Doug is right you can follow any of the pork butt recipie. Picnic has less fat overall and ussually cooks quicker than a butt (per pound). Last summer I did one- cooked it to 190* It was about 9 #weight and took about 10 hours. Ive cooked 6# butts that took that long, even longer. Good...

No problems with the mav so far just the pitmaster. Please read Just doing my first cook with the maverick. Doing pork shoulder. Put the meat on at 7am.(used Minion method) . So far its working well . Used the clip to attach under the top grate. Just a few points I found interesting, #1...

I cant express to you in a few words how great this site is. I just want to say. Here is to the next 5 years. As long as this place is here and there still is life in Me, I'll be hanging out. Thanks and congratulations Jim

Randy I share Your Pain! I noticed the same conflicting info. However after a reread of the paper under cautions it says "do not use Reciever in the rain,the Transmiter is water proof but not water tight". Im going to insert the probes threw exsisting thermometer holes. And Im going to hang it...

Connie When using both racks to cook the same type meat (in this case spares). You may want to switch meat from th ebottom rack to the top and vise versa about 1/2 way through your expected cook time in this case 6-7 hours. Half the time 3-31/2 hours. The bottom rack is ussually cooler than the...

I checked the mail just after my last post and it was here. The meat probe measured 211 in boiling water (its 600ft elevation here). The smoker probe read 213. At room temp the meat probe measured exactly the same as my digital thermostate at 71*.The smoker probe showed 73.I think I can live...

Good so far rob, Im still waiting for mine. I take it since you have it measuring the air temp (that doesnt change to quickly the remote hasnt stopped communicating. I know its not supposed to do this but Im a worry wort. I guess I'll just have to find out for myself. Good luck JIM

I prefer to eat my Q with fava beans and a fine chianti. Actually Zinfendel or cabernet. Jim

Mike Although I havent used chips for some time. I think the best way to use them is to first soak them for maybe an hour, then make some pouches out of foil that are about 6x6 inches (you dont have to be exact on this) drain the chips and fill the pouches with the chips. Close the remaining end...