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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bill M.: Thanks Dave: I'll know more as the test date approaches. This program is notorious for being late during scheduled testing events. Please don't make any special arrangements for me. I'd hate...

Yeah Tom, let use know what you find out. Where is Doug when you need him? He's on top of all this kind of stuff.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by J Lund: Yes, what Jim said! Believe me, i did the BRITU rub the night before and the salt was way too strong the next day. Follow the directions. <HR></BLOCKQUOTE> Or cut back on the salt.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Vernon N: Work in Beaufort during week; Home most weekends w/ family in Charlotte. Typical of construction. <HR></BLOCKQUOTE> Or Engineering!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Steve Mayer: I just received an ET-73 as a belated Christmas gift. I tested the range and it works great for what I need. I did a boiling water test and the 2 probes are 2F different - one was 214F and...

Suz, There is one in Arlington, VA June 11th. If it's around the same price as in the post above, I might try and make it. I emailed for info.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jeff Edvik: Griff, That's good to know. I may call back & order 2. I'm sure a food probe will work fine as a smoker probe. <HR></BLOCKQUOTE> Jeff, the food probe will work as the pit probe.

Here's a link to the Maverick site. Click Here You can get them directly from them. Their phone number is: 732-417-9673 Also, the new, longer, high temp probes should be available by now.

MAtt, Ive got pictures of Bryan's mods. I don't think he would mind me sending them to you. Shoot me an email (address is in profile) and I'll send them to you.

Griff, I haven't heard anything, but give Maverick a call. Last time I was in communication with them, they seemed more than happy to take an order for them then. I didn't do it then, but they asked. FYI: The longer probe wires are 'high temp' also.

Yeah Rita, My mom and grandmother used to cook them all the time as well. Cooked and tasted like pork roast. We just never smoked them... unless they were hooked to a pig. Then almost all the meat was either pulled or chopped, and mixed together (like Rick said).

I'm with Rick in my experences. Sounds good... and if I'm ever in the area, it's on my list. Thanks

Should be great on there Don. Go for it. I keep it in the fridge all the time.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bob T.: I don't know Chris, maybe they are all "fair weather" smokers and they don't come to the board in the winter. I haven't even seen Bryan S. here for a while now. <HR></BLOCKQUOTE> Looks like...

Bob, it's bad when you can't give someting away!

Same here Bob. If you're offering, I'll be glad to take one. Not in PA though. Email address is in profile. If anybody in PA responds, they can have them.

No problems (so far) in coastal SC. Approx 1 mile to ocean (as the crow flies), 3/4 mile to Intercoastal Waterway. Saltwater marshes everywhere. Even the old ECB isn't having problems.

You've got to love it when a 'loss' turns into a 'win'.

Russ, the grate is just sort of wedged in there. You could easily run three screws with nuts through the can at grate height to help hold it in place,

Well, here's my 2 cents. Listen to what the others have just told you. But, you may want to back off a little on the number of lit coals. I generally do around 16, if it's really cold I'll do around 24. Get too many lit and it will be harder to control the themps.