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I have the ET-73. It works, but I still think it's a tool of the devil. Not user friendly for setting temps. The Q world is waiting for a better product, then they will dump the ET-73. But for now it works as well as any other. Maybe just a little bit better. For analog, I am partial to...

My wife normally uses the leftover beef and chicken on fresh salads. I never get tired of that. Leftover chicken often goes on top of pizza.

It sold for $138.50 and had 45 bids against it. That's pretty remarkable for a used grill. I know they go for over $200 now, but $138 is a pretty good market value if you consider the grill was probably 2-3 years old.

I think you can drop kick a pork butt across an open field and it will still taste great (as long as you don't tell your guests!). Don't worry. Tell them that's the taste you were shooting for in the 1st place.

I also use the Tel-Tru thermometer (BQ300, Glow Dial with a 2.5" stem). But I have two of them. I mounted one in the lid directly opposite of the vent opening, and the 2nd one just below the top grate. I have noticed the lid temp will register about 25 degrees hotter about 75% of the time...

Thanks for the good advise. I will hold off. I'm using Mr Browns rub. Hmmmmm... let the cubbies do it. Hmmmm.... = 1 part rub + 1 part dirt. No thanks

Buying a Brinkman is kind of like buying a boat. The two happiest days a boat owner has is the day he buys the boat, and the day he sells it. With the Brinkman it is the day you take it out of the box, and the day you put it in the trash can (save the coal pan for your WSM!).

I am planning on cooking 4 pork butts at a Cub Scout family campout. My question is will it adverserly affect the butts if I trim and season the butts 48 hours out? I have a lot to do to get ready for this campout and time is short. I want to spread the work load out if I can. Thanks!

I did my BRITU yesterday. Yum they were good. Will eat them again today after church. And tomorrow.... .....and Monday.... .....and.....

Ever have one of those smok'n days when the coals just don't seem to cooperate? I bought this initially to blow the ash's off of my Dutch Ovens, but have also used it to fast start my coals. Yesterday I used the blower while cooking my BRITU ribs. After dumping the 2nd chimney of coals on top...

Beech. For a totally different taste in pork.

I am very interested in this.

I travel a lot in my business. My favorite food on the road use to be BBQ. BBQ ribs, BBQ pulled pork, and anything else BBQ. Then I bought a WSM. After palying with it for six months I also began to notice on my business trips that the BBQ joints took a sudden and unexpected down turn in...

I think it's the charcoal chimney sitting on a wood deck?

I got them on Amazon for $19.99, no tax, free shipping. That made it OK. I had been using the Weber ones for years and cursing thier flimsey & narrow racks. BB&B has 20% off coupon just about every week. That brings them back to the reasonable range in my opinion.

I just got purchased this Steven Raichlen Ultimate Rib Rack from Amazon.com. It was back ordered for two months, and now they don't list it. I did find the following link on BB&B: http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13779570 Have not used it yet but it look very well...

The reason I bought my WSM was that iwas on a quest to finally cook a brisket that was worthy of eating. I tried many times in the past and always felt cheated at the dinner table. I call cooking a brisket the "Holy Grail" of BBQing. I saw Emeril's show shortly after I bought my WSM and...

Chris, Thanks for reposting. Jim asked if this was the one Emeril cooked in the oven? No it was the one he cooked in a smoker box on top of the stove that caused so much smoke that I thought the show was going to end early. Even if you don't like the brisket instructions, try the BBQ sauce...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by cdvickers: I am cooking Spareribs for 6-8 people this weekend. I am fairly new top the rib game, so I was wondering about how many racks I should get...

Well I'll be different. I like spares and I use the BRITU method! I think they taste better and if you trim them up as shown on this site a good portion, but not all, of that fat gets carved off. I never use to trim them at all. My wife would always complain too, but not anymore now that I...