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You are not supposed to use them in boiling water. At most, simmering hot water is what my FoodSaver instructions said. That's probably what caused the blowout!

Thanks for the input, guys. I think I will keep the ET-7 and use it for cooking different meat sizes. I will order another ET-73 and hopefully get the right one this time or I will send it back. A guy can't have too many toys can he?

Oops....seems my new Maverick is an "ET-7". I ordered a "ET-73". Sorry for the false hopes!!! Will I still be able to monitor smoker temps and have an alarm go off if the temp gets too high/low? I'm guessing I can use the second meat probe as a smoker probe?? Ideas? Should I send it back?

Paul, Yes the remote still has to be on first. I am getting ready to use it for the first time this weekend for a couple of butts.

Looks great!! I never did get the call to come over to help you taste test the meat!!!!

Paul, I waited until the unlit chimney was poured on and turned completely white. Then added the smoke wood chunks and let them start burning just a bit. Then assembled the cooker and put meat on. I was using Kingsford as well. I didn't have to add any more charcoal at all. In fact, I could...

I've read on some threads that the ET-73 has the on/off switch inside the battery door. I just received mine and the switch is on the back both units. Very easy to get to. Possible redesign?

Using Weber Rib Racks you can get at least 4 full racks on each cooking grate. You may have to curl the ends of the slabs to allow the lid to close properly. There is still room to "skewer" a slab or two besides that.

It's better to have tried and failed than to never have tried at all.

I skipped the Minion Method on my first try at ribs today. After reading some of the threads I thought I'd give the standard method a shot. Worked like a charm. Lit one full chimney and dumped into the ring and then dumped another unlit chimney on top of that. Added 3 chunks cherry and 3 chunks...

$3.99 for baby backs at my butcher. Always lots of meat and cut perfectly. Don't do chickens much.

Matt, My WSM is the same way. It holds temps perfectly but when I close all of the vents the temp will stay around 200 for quite a while. Door is pretty tight....no smoke escapes. I guess being in 3 pieces makes for just enough air to keep coals going. Unlike my kettle which will put coals out...

Nothing so fancy around here. Afraid I'm stuck with baby backs and Bud Select. Have a great holiday!!

Great job, JD!!

That seems to be the idea on another thread. Seems the MM works the best for anything low and slow. I'm doing 8 full slabs of baby backs on the 5th. Let me know how yours turn out. Good Luck and have a great holiday.

Cheap rules!!

Can't go wrong with Bud Select.

I'm sure the dogs didn't complain!!!!

Gettin' ready to do my first ribs on the 4th.....hope they turn out great or there will be 10 people ready to kill....

My WSM arrived in 2 days and was nearly perfect. The middle section was slightly out of round....very easily fixed. $199 and free shipping.