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Serve them in tortillas and call them Memphis style carnitas. lol Chet

Hot dog buns, hamburger buns, even plain old Wonder Bread, is perfectly acceptable. There is no right or wong. What do you like? Personally, I avoid heartier breads like whole grain, sourdough, or rye, but that is only because I think it masks some of that glorious rich smoky flavor. Anyone...

A few members of our motley group are vegetarians as well. My highest compliment was when one of them not only had a sandwich for dinner, for lunch the next day he helped himself to another under the scornful glare of his wife. It was a good weekend. Chet

The most important temperature to keep track of for the first 75% of the cook is the grate or dome temperature. The meat temperature will be uninteresting. At 9 hrs, the meat temp will probably be somewhere around 125-145 degrees and all you will know is that it has more time to go. If your...

I am from Northern California and in some cities around here, eating meat is a capital offence. I had the opportunity to introduce pulled pork BBQ to a group of 40 or so friends this weekend and had to train them the proper "etiquette". This is not a precise transcription, but close enough. The...

I just did four butts this weekend (again) and I'm still new at this. Mine took 17 hours. I had planned for between 15 and 20. If it had taken twenty, pulling would have been painful (we had a pulling party and I handed out food service gloves to three others and taught them this fine art). For...

I must agree with attempting to prepare gravy from water pan contents. Bad thing, bad thing... Blechhh Just say no. But, basting with vegetable stock, chicken stock, beef stock, lamb stock, or others might concentrate and intensify flavors. Hmmmm.... I may still need to try adding aromatics...

I don't want to disagree with a wizard. If I recall my mythology right, it could lead to really bad things. But.... When I boil salt water, there is no aroma. The mineral salt remains in solution. However, when I cook up a vegetable stock, there is a LOT of aroma. It is not the same experiment...

I'm 80% convinced to shift to sand to reduce the margin of error. Lord knows, I need plenty of margin for error. A friend of mine insists that the addition of aromatics (celery, onion, tiny touch of garlic, etc...) to the water makes a significant difference to the flavor of his smokes. I'm new...

I'm new at this and I don't want to start a religious war, so be gentle. I note that a number of recipes specify turbinado sugar. Why not commonly available "brown" sugar? In your experience, what flavor/browning/bark/??? difference would I expect when using turbinado vs. garden variety "brown...

Jeff asked > "if we can buy baby monitors and cordless phones that work flawlessly for such a low price, then why not this transmitter/receiver set up?" Well Jeff, quantity == economies of scale == lower unit price If Maverick could sell "billions and billions" of these things, the price...

So, are you planning on a Carolina or Memphis style product when you are done? Chet

One thing I discovered about my ET-73 is that the batteries supplied are pretty much worthless. Plan on buying at least 4 new AAA batteries immediately and don't use the ones they provide. There was barely enough voltage to keep the transmitter alive, much less survive a 17hr smoke. I'm still...

I agree with your wife to a degree. I prefer a little less sweet BBQ. When you pull your but, consider dividing it into to two batches. One where you mix in a little sweetened rub, one where you add a little less sweetened rub. Or have a little sweetened sauce on the side to flavor to taste...

All you need to do is to write some scripts to present the data onto a web page and you're golden. Maybe you could publish a schematic when you're done? I could check the status of my smoke from the office. Chet One sick puppy

What does an ET-73 sell for? It depends. At thegadgetsource.com, it lists for $39.99. The shipping is extra. In my case, UPS second day air was about $13.00. Grand total of 52.92. YMMV Chet

I live about 100' above sea level and have calibrated my ET-73 pretty carefully. In two weeks (July 4 wknd), I'm taking my WSM up to about 6,000' elevation and cooking some butt. Do I need to recalibrate, or just hang with what I've got? Chet

Quote from http://www.diagnose-me.com/cond/C512842.html: "Excess zinc is toxic. Too much zinc will interfere with the metabolism of other minerals in the body, particularly iron and copper. Symptoms of zinc toxicity occur after ingestion of 2gm of zinc or more." My turn now: Two grams of zinc...

According to the documentation that came with the et-73, the maximum food temperature range is up to 392 degrees F (well beyond a good pull). The smoker range is up to 410 degrees F. A bit above where I like to BBQ dead flesh. You did read the documentation, right? Chet

I am planning to feed pulled pork to a fairly large group of friends over the fourth. I have four butts, each about 7 lbs. Can I smoke all four at the same time, or should I smoke two ahead of time, freeze that batch, and then smoke two on site? I have to smoke something on location if only to...